Development of new reference material neohesperidin for quality control of dietary supplements

Gong, Ningbo; Zhang, Baoxi; Yang, Dezhi; Gao, Zhaolin; Du, Guanhua; Lü, Yang

doi:10.1002/jsfa.6893

Cited by 10 publications

(4 citation statements)

References 19 publications

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“…Four compounds in the CP samples were derived from the citrus peel. For example, neohesperidin is a avanone glycoside, which has been found in different citrus fruits, is widely used as a natural source to produce neohesperidin dihydrochalcone, a semisynthetic sweetener used in the food industry (Gong et al 2015). Leucopelargonidin belongs to anthocyanidin, compared with leucoanthocyanidin and leucodelphinidin, it often as a minor component was established and contribute both bitterness and astringency (Dadic 1971; Ramírez-Martínez and Duh et al 2020).…”

Section: Relationship Between Key Aroma-active Compounds and Sensory ...mentioning

confidence: 99%

An overall study on flavor characterization of Citrus Puerh tea based on GC-MS-O and untargeted metabolomics

Sun,

Cai,

Feng

et al. 2023

Preprint

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Chinese Citrus Pu-erh tea is recognized for its unique flavor, which is composed of key aroma-active compounds and affected by taste-impact metabolites. In this study, the whole citrus Pu-erh tea (CP), its out-layer fruit (OF) container and inside tea (IT) powder, were analyzed by solvent-assisted flavor evaporation (SAFE) coupled with GC-MS-O and UHPLC-MS/MS. As the result, 47 important volatiles were identified, including 27 (IT), 30 (OF) and 27 (CP) volatiles that were screened out based on their OAV (odor activity value) and ACI (aroma character impact value), and further validated by aroma omission/recombination experiment. Combined with the sensory evaluation and PLSR model, the aroma profile of CP was characterized with the following ten flavor attributes: sweet (vanillin); floral (β-ionone); fruity (methyl anthranilate, methyl methanthranilate, citronellal); roasted (thymol); musty (p-cymene), woody (perillaldehyde); herbal (linalool, α-terpineol); phenolic (2,4-di-tert-butylphenol, p-cresol); minty (dihydrocarvone); and fatty (octanoic acid) volatiles. As for the non-volatile taste-impact chemicals, the most prominent metabolites were identified as flavonoids that mainly contributed to the taste of bitter (catechin, epicatechin, gallocatechin), astringency (leucopelargonidin) and sweet (neohesperidin). This novel finding has provided an insight and better understanding of the flavor profile of Citrus Pu-erh tea and some guidance for flavor pairing and taste improvement.

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Section: Relationship Between Key Aroma-active Compounds and Sensory ...mentioning

confidence: 99%

An overall study on flavor characterization of Citrus Puerh tea based on GC-MS-O and untargeted metabolomics

Sun,

Cai,

Feng

et al. 2023

Preprint

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“…Neohesperidin (hesperetin-7-neohesperidoside) is a flavanone glycoside, a weak-polar molecule with a bitter taste, found in various citrus fruits [ 115 ]. Neohesperidin, a dihydrochalcone, is a substance mainly obtained from bitter oranges and has unique properties such as masking undesirable flavors and enhancing fruity and citrus flavors, which gives this molecule great value for the food industry and nutraceuticals firms [ 116 ]. This flavanone has a wide range of biological activities, including neuroprotective activity [ 117 ] and anti-proliferative effects [ 118 ].…”

Section: Main Citrus Flavonoids With Antidiabetic Effectsmentioning

confidence: 99%

Citrus Flavonoids as Promising Phytochemicals Targeting Diabetes and Related Complications: A Systematic Review of In Vitro and In Vivo Studies

et al. 2020

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The consumption of plant-based food is important for health promotion, especially concerning the prevention and management of chronic diseases. Flavonoids are the main bioactive compounds in citrus fruits, with multiple beneficial effects, especially antidiabetic effects. We systematically review the potential antidiabetic action and molecular mechanisms of citrus flavonoids based on in vitro and in vivo studies. A search of the PubMed, EMBASE, Scopus, and Web of Science Core Collection databases for articles published since 2010 was carried out using the keywords citrus, flavonoid, and diabetes. All articles identified were analyzed, and data were extracted using a standardized form. The search identified 38 articles, which reported that 19 citrus flavonoids, including 8-prenylnaringenin, cosmosiin, didymin, diosmin, hesperetin, hesperidin, isosiennsetin, naringenin, naringin, neohesperidin, nobiletin, poncirin, quercetin, rhoifolin, rutin, sineesytin, sudachitin, tangeretin, and xanthohumol, have antidiabetic potential. These flavonoids regulated biomarkers of glycemic control, lipid profiles, renal function, hepatic enzymes, and antioxidant enzymes, and modulated signaling pathways related to glucose uptake and insulin sensitivity that are involved in the pathogenesis of diabetes and its related complications. Citrus flavonoids, therefore, are promising antidiabetic candidates, while their antidiabetic effects remain to be verified in forthcoming human studies.

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“…In recent years, due to their lack of apparent toxicity, citrus flavonoids (a type of polyphenol) have attracted wide attention in the food industry as natural food additives [18]. Neohesperidin (NH), which is a citrus flavonoid, is a flavanone glycoside that is mainly present in citrus fruits, especially in the peel, and has important health and industrial benefits [19,20].…”

Section: Introductionmentioning

confidence: 99%

“…Neohesperidin (NH), which is a citrus flavonoid, is a flavanone glycoside that is mainly present in citrus fruits, especially in the peel, and has important health and industrial benefits [19,20]. NH exerts multiple actions resulting in antioxidant, antiviral, anti-allergic, vasoprotective, anti-carcinogenic and anti-inflammatory effects and inhibition of tumor progression [18,19,[21][22][23][24]. NH is shown to be an inhibitor of α-amylase and α-glucosidase and can also interact with starch, slowing the digestion rate of its component amylose as catalyzed by α-amylase and thereby regulating glucose metabolism in vivo [25,26].…”

Section: Introductionmentioning

confidence: 99%

Preparation of Neohesperidin–Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility

Zuo

Yang

et al. 2023

Molecules

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Neohesperidin (NH), a natural flavonoid, exerts multiple actions, such as antioxidant, antiviral, antiallergic, vasoprotective, anticarcinogenic and anti-inflammatory effects, as well as inhibition of tumor progression. In this study, the NH–taro starch complex is prepared, and the effects of NH complexation on the physicochemical properties, structure and in vitro digestibility of taro starch (TS) are investigated. Results showed that NH complexation significantly affected starch gelatinization temperatures and reduced its enthalpy value (ΔH). The addition of NH increased the viscosity and thickening of taro starch, facilitating shearing and thinning. NH binds to TS via hydrogen bonds and promotes the formation of certain crystalline regions in taro starch. SEM images revealed that the surface of NH–TS complexes became looser with the increasing addition of NH. The digestibility results demonstrated that the increase in NH (from 0.1% to 1.1%, weight based on starch) could raise RS (resistant starch) from 21.66% to 27.75% and reduce RDS (rapidly digestible starch) from 33.51% to 26.76% in taro starch. Our work provided a theoretical reference for the NH–taro starch complex’s modification of physicochemical properties and in vitro digestibility with potential in food and non-food applications.

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Development of new reference material neohesperidin for quality control of dietary supplements

Abstract: The new CRM of neohesperidin can be used to validate analytical methods and improve the accuracy of measurement data as well as quality control of neohesperidin-related dietary supplements, foods, traditional herbs and pharmaceutical formulations.

Cited by 10 publications

References 19 publications

An overall study on flavor characterization of Citrus Puerh tea based on GC-MS-O and untargeted metabolomics

An overall study on flavor characterization of Citrus Puerh tea based on GC-MS-O and untargeted metabolomics

Citrus Flavonoids as Promising Phytochemicals Targeting Diabetes and Related Complications: A Systematic Review of In Vitro and In Vivo Studies

Preparation of Neohesperidin–Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility

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