Quality Assessment and Classification of Goji Berry by an HPLC-based Analytical Platform Coupled with Multivariate Statistical Analysis

Liu, Xuxia; Han, Wei; Huang, Xin‐Yi; Guo, Mei; Yang, Zhigang; Zhang, Kaixue; Liu, Jianfei; Wang, Maohe; Gong, Yuan; Wei, Jianteng; Di, Duolong

doi:10.1007/s12161-020-01827-y

Cited by 12 publications

(10 citation statements)

References 41 publications

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“…Principal component analysis (PCA) is an unsupervised classification pattern recognition method and is used for data compression and dimension removal. 25 With the PCA, the samples with different drying times were separated clearly (see Figure 6A). The results showed that samples were better separated between the groups, indicating the difference between the groups.…”

Section: Multivariate Analysismentioning

confidence: 99%

Evaluation of quality change in Salviae miltiorrhizae radix et rhizoma during drying by LF-NMR and HPLC

et al. 2022

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Salviae miltiorrhizae radix et rhizoma (Danshen, in Chinese) is one of traditional Chinese medicine commonly used in clinical practice. In this study, Low field nuclear magnetic resonance (LF-NMR) was used to detect changes in moisture content during the drying of Danshen. Three water states (bound, immobilized, and free) in Danshen were investigated through multiexponential fitting of the NMR data. Mass changes during drying were analyzed using high-performance liquid chromatography (HPLC) and partial least squares discriminant analysis (PLS-DA). The results revealed that two components, salvianolic acid B and tanshinone, were the main chemical substances that produced the differences. Correlations were found among chemical substances, color, and moisture. LF-NMR can quickly assess moisture content during drying. It also provides a practical tool for the production and processing of medicines or slices.

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Section: Multivariate Analysismentioning

confidence: 99%

Evaluation of quality change in Salviae miltiorrhizae radix et rhizoma during drying by LF-NMR and HPLC

et al. 2022

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“…Identify grades of olive oil with HS-GC-IMS Q. Jing et al et al, 2015;Lukic et al, 2019;Zhou et al, 2019;Lobo-Prieto et al, 2020;Wang et al, 2020). The aroma sensory of methyl acetate was described as solvent and fruit (Lobo-Prieto et al, 2020).…”

Section: International Journal Of Food Science and Technology 2022mentioning

confidence: 99%

“…The (E)-2pentenal smell was described as strawberry, tomato, green, apple and bitter almond (del Mar Contreras et al, 2019;Lukic et al, 2019;Zhou et al, 2019). Propanoic acid produces a sour, sweaty, pungent, aromatic and fruity flavour (Luna et al, 2006;Rodr ıguez-Maecker et al, 2017;Zhou et al, 2019;Wang et al, 2020). Propanal corresponded to fresh, fruity, malty, sweet, pungent and floral attributes (Rodr ıguez-Maecker et al, 2017;Zhou et al, 2019).…”

Section: International Journal Of Food Science and Technology 2022mentioning

confidence: 99%

Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS‐GC‐IMS

Jing

Huang

et al. 2022

Int J of Food Sci Tech

Self Cite

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Summary How to quickly and accurately identify different grades of olive oil has always been a difficult problem. In this study, fifty‐four volatile flavour compounds were identified by HS‐GC‐IMS analysis of different grades of olive oil, and sensory analysis of volatile compounds was carried out based on literature, among which fifteen compounds were identified from olive oil for the first time. Volatile component fingerprint, principal component analysis and partial least squares discriminant analysis (PLS‐DA) were adopted to establish the classification model of different grades of olive oil, which had good fitting and prediction ability. Combined with the PLS‐DA model and literature, seven characteristic flavour substances having fruity and green properties, including (E)‐2‐hexenal‐D, (E)‐2‐pentenal‐M/D, 3‐pentanone, 1‐penten‐3‐one, 2,3‐pentanedione, (E)‐3‐penten‐2‐one‐D and 2‐methylbutanal were confirmed. The contents of these characteristic flavour substances in extra virgin olive oil and other grades were significantly different, which could be regarded as characteristic markers to distinguish different grades of olive oil. In addition, the grades of 11 olive oils were predicted by this PLS‐DA model. The results showed that the model had a good ability to discriminate different grades of olive oil.

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“…Metabolomics employs different analytical platforms including high-performance liquid chromatography (HPLC) [22][23][24][25][26][27], Fourier transformed infrared (FT-IR) spectroscopy [28][29][30][31], mass spectrometry (MS) [32][33][34][35] and nuclear magnetic resonance (NMR) spectroscopy [36][37][38][39][40][41][42].…”

Section: Metabolomics Analytical Toolsmentioning

confidence: 99%

You Are What You Eat: Application of Metabolomics Approaches to Advance Nutrition Research

Emwas

Al-Rifai

Szczepski

et al. 2021

Foods

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A healthy condition is defined by complex human metabolic pathways that only function properly when fully satisfied by nutritional inputs. Poor nutritional intakes are associated with a number of metabolic diseases, such as diabetes, obesity, atherosclerosis, hypertension, and osteoporosis. In recent years, nutrition science has undergone an extraordinary transformation driven by the development of innovative software and analytical platforms. However, the complexity and variety of the chemical components present in different food types, and the diversity of interactions in the biochemical networks and biological systems, makes nutrition research a complicated field. Metabolomics science is an “-omic”, joining proteomics, transcriptomics, and genomics in affording a global understanding of biological systems. In this review, we present the main metabolomics approaches, and highlight the applications and the potential for metabolomics approaches in advancing nutritional food research.

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Quality Assessment and Classification of Goji Berry by an HPLC-based Analytical Platform Coupled with Multivariate Statistical Analysis

Cited by 12 publications

References 41 publications

Evaluation of quality change in Salviae miltiorrhizae radix et rhizoma during drying by LF-NMR and HPLC

Evaluation of quality change in Salviae miltiorrhizae radix et rhizoma during drying by LF-NMR and HPLC

Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS‐GC‐IMS

You Are What You Eat: Application of Metabolomics Approaches to Advance Nutrition Research

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