Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Abstract

To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance.

Spatial distribution of metabolites in processing Ziziphi Spinosae Semen as revealed by matrix-assisted laser desorption/ionization mass spectrometry imaging

“…Jujuboside A was found to be the predominant compound in FZSS. Further analysis found that sanjoinenine was more abundant in FZSS than in RZSS, which is consistent with previous research by HPLC and GC studies 39 . Moreover, FZSS exhibited superior sedative properties compared to RZSS, which could be explained from the perspective of spatial chemistry 40 .…”

Extraction of Cynaroside from Honeysuckle by Nonionic Surfactant-mediated Aqueous Extraction with Cloud Point Enrichment and Purification by Metal Complexation

“…Cynaroside (Cy) is the 7-O-glucoside of luteolin, a avone (subclass of avonoids) naturally occurring in several plant species, including Lonicera caerulea L. (honeysuckle) (Bouyahya et al 2023). Several studies have reported that Cy has numerous pharmacological properties, such as antibacterial, antifungal, antileishmanial, antioxidant, hepatoprotective, antidiabetic, anti-in ammatory, and anticancer properties (Bouyahya et al 2023;He et al 2023;Liu et al 2023). Although Cy has good biological activity, its application is limited due to its low extraction e ciency and high cost.…”

A Comprehensive Quality Analysis of Different Colors of Medicinal and Edible Honeysuckle

“…In addition to being medicinal, it is also commonly used in Foods 2023, 12, 3126 2 of 25 healthy food, cosmetics, wines, and tea for its specific activities and unique aroma [16]. With the transformation in medical purposes and health perspectives, people prefer to prevent disease through diet in their daily life [17]. Honeysuckle, as a medical and edible substance, has gained great popularity among consumers in the healthcare industry [18].…”