Dihydroactinidiolide from thermal degradation of β-carotene

Hamid, Hazrulrizawati Abd; Suria, Kupan; Yusoff, Mashitah M.

doi:10.1080/10942912.2016.1177071

Cited by 9 publications

(7 citation statements)

References 19 publications

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“…1 b. The study on degradation of $-carotene has been carried out in the last few decades where the degradation temperature has proposed start at 120EC 12 . The current result indicated that it would take time to degrade the carotenes from the crude extract of carrot when the degradation temperature was at 120EC.…”

Section: Resultsmentioning

confidence: 99%

“…As mentioned by Hewavitharana et al 13 , the non-polar crude extract of foods consist of oils and fat fractions include triacylglycerol and sterols that have high degradation temperatures that is more than 140EC 14 . Some literature had suggested that the degradation temperature of $-carotene to form its derivative compounds was achieved around 140EC 12 . Furthermore, the accumulation of $-ionone and dhA was observed clearly from the product of degradation temperature of 140 and 160EC in Fig.…”

Section: Resultsmentioning

confidence: 99%

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Production of Aromatic Compounds from Crude Carotene Extract of Carrots by Thermal Degradation: A Preliminary Study

Syukri¹,

Rini²,

Wellyalina³

et al. 2021

Asian J. of Plant Sciences

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Background and Objective: $-ionone and dihydroactinidiolide (dhA) are derived from carotenes and have a unique character, these compounds have been identified as flavour-producing additives. The formation of beneficial $-ionone and dihydroactinidiolide (dhA) by thermal degradation of $-carotene in crude carotene extract from carrot was studied. Materials and Methods: The crude extract of carotene was oxidized under the thermal condition with three different temperatures 120, 140 and 160EC with controlled air supply as much as 7 litres per hour for 1, 2, 3 and 4 hrs. The degradation process was conducted using a Rancimat 743® apparatus. The occurrence of degradation products of carotene was observed using gas chromatography-mass spectrometry. Results: Thermal degradation of crude carotene extract promoted the formation of $-ionone and dihydroactinidiolide influenced by the increase of temperature and oxidize time. The higher the degradation temperature and the longer the degradation process, the more degradation products formed. The formation of some others compounds such as alkenes, esters and fatty acid was also observed. Although crude carotene extract consists of a complex matrix, with the proper degradation conditions such as optimal temperature and time, valuable target compounds could still be produced. Conclusion: These findings provided wide opportunities in utilizing crude carotene extract as the source of the substrate in producing some beneficial aromatic compounds.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Production of Aromatic Compounds from Crude Carotene Extract of Carrots by Thermal Degradation: A Preliminary Study

Syukri¹,

Rini²,

Wellyalina³

et al. 2021

Asian J. of Plant Sciences

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“…Safranal could increase the sweetness and had been identified as an aroma compound by GC-O (gas chromatography-olfactometry) in Pu-erh tea [14]. Dihydroactinidiolide could mask bad flavors and enhanced cigarette palatability [15]. Previous studies have demonstrated that microorganisms could degrade terpenoids into aromatic components.…”

Section: Discussionmentioning

confidence: 99%

Profiling the role of microorganisms in quality improvement of the aged flue-cured tobacco

Cai

Zhu

et al. 2022

BMC Microbiol

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Background The aging process in the tobacco production, as in other food industries, is an important process for improving the quality of raw materials. In the spontaneous aging, the complex components in flue-cured tobacco (FT) improve flavor or reduce harmful compounds through chemical reactions, microbial metabolism, and enzymatic catalysis. Some believed that tobacco-microbe played a significant part in this process. However, little information is available on how microbes mediate chemical composition to improve the quality of FT, which will lay the foundation for the time-consuming spontaneous aging to seek ways to shorten the aging cycle. Results Comparing aged and unaged FT, volatile and non-volatile differential compounds (DCs) were multi-dimensionally analyzed with the non-targeted metabolomes based on UPLC-QTOP-MS (the ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry), GC–MS (gas chromatography-mass spectrometer) assisted derivatization and HP-SPME-GC/MS (headspace solid-phase micro-extraction assisted GC–MS). Products associated with the degradation pathways of terpenoids or higher fatty acids were one of the most important factors in improving FT quality. With the microbiome, the diversity and functions of microbial flora were analyzed. The high relative abundance function categories were in coincidence with DCs-related metabolic pathways. According to the correlation analysis, Acinetobacter, Sphingomonas and Aspergillus were presumed to be the important contributor, in which Aspergillus was associated with the highest number of degradation products of terpenoids and higher fatty acids. At last, the screened Aspergillus nidulans strain F4 could promote the degradation of terpenoids and higher fatty acids to enhance tobacco flavor by secreting highly active lipoxygenase and peroxidase, which verified the effect of tobacco-microbes on FT quality. Conclusions By integrating the microbiome and metabolome, tobacco-microbe can mediate flavor-related substances to improve the quality of FT after aging, which provided a basis for identifying functional microorganisms for reforming the traditional spontaneous aging.

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“…Meanwhile, liquiritigenin is a chiral flavonoid with one or more stereogenic centers. Dihydroactinidiole is one of C11-terpene lactones which occur from the biological or degradation of carotenoids (Hamid et al 2017). This molecule was found to be a minor compound in P. haeundaensis SAB E11.…”

Section: Discussionmentioning

confidence: 99%

An orange pigment from the marine bacterium Paracoccus haeundaensis SAB E11 as a prospective source of natural antioxidants

et al. 2022

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Abstract. Abubakar H, Astuti RI, Listyowati S, Batubara I, Wahyudi AT. 2022. An orange pigment from the marine bacterium Paracoccus haeundaensis SAB E11 as a prospective source of natural antioxidants. Biodiversitas 23: 4730-4737. Bacterial pigment extracts are the source of many natural antioxidant substances. The present study aimed to assess the antioxidant activity of an orange pigment derived from a marine bacterium, identified as Paracoccus haeundaensis SAB E11, analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis(ethylbenzothiazoline-6-sulfonic acid) (ABTS). Methanol-pigmented crude extract of P. haeundaensis SAB E11 exhibited the best DPPH scavenging activity with an IC50 value of 54.7 mg/mL, while the n-hexane crude pigment extract of the bacterium reduced ABTS optimally with an IC50 value of 24.46 mg/mL. The analysis of antioxidant compounds in P. haeundaensis SAB E11 was identified by combining liquid chromatography with tandem mass spectrometry (LCMS/MS). The five antioxidant compounds from methanol and n-hexane crude pigment extract of P. haeundaensis SAB E11 have been detected. Polyphenols were found to be the major compound, such as 3,5,3’,4’-tetrahydroxystilbene, scopoletin, and liquiritigenin. The other compounds were dihydroactinidiolide (terpenes) and ricinoleic acid (a fatty acid compound). The orange-colored extract of marine bacterium P. haeundaensis SAB E11 could be promising pharmacological capabilities as an antioxidant.

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Dihydroactinidiolide from thermal degradation of β-carotene

Cited by 9 publications

References 19 publications

Production of Aromatic Compounds from Crude Carotene Extract of Carrots by Thermal Degradation: A Preliminary Study

Production of Aromatic Compounds from Crude Carotene Extract of Carrots by Thermal Degradation: A Preliminary Study

Profiling the role of microorganisms in quality improvement of the aged flue-cured tobacco

An orange pigment from the marine bacterium Paracoccus haeundaensis SAB E11 as a prospective source of natural antioxidants

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