In this research, a three-step strategy was utilized for discriminating turmeric samples from different provinces and regions in China. Firstly, MRM-based UPLC-MS/MS method for chemical profiling of curcuminoids in turmeric samples was established. Then, response surface methodology was applied for optimizing the extraction process of targeted curcuminoids. Finally, multivariate analysis was conducted for systematic characterization of 66 curcuminoids in turmeric. Principal component analysis (PCA) and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) revealed that turmeric samples from Sichuan and other regions could be classified into two distinct groups. Turmeric samples from the same group had similar curcuminoids content distribution. 25 differential curcuminoids were discovered through OPLS-DA, among which most curcuminoids were more abundant in Sichuan. Furthermore, turmeric samples from different provinces could be clearly discriminated based on hierarchical cluster analysis (HCA) using the screened differential curcuminoids.
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http://dx.doi.org/10.1016/j.foodchem.2020.127794 | DOI Listing |
Food Chem
January 2025
National Engineering Research Center of TCM Standardization Technology, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Haike Road (#)501, Shanghai 201203, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China. Electronic address:
The Curcuma genus is extensively used in food, traditional medicine, and spice, however, nine closely related varieties are frequently misidentified, leading to mislabeling and adulteration. This study presents an innovative and practical strategy for precise differentiation of nine Curcumae varieties-eight authentic and one counterfeit. For the first time, comprehensive characterizations were conducted using LC-Orbitrap MS, and 702 non-volatiles were annotated, laying a groundwork for marker selection and identification.
View Article and Find Full Text PDFPlant Dis
January 2025
University of Minnesota Twin Cities, Department of Plant Pathology, 1991 Upper Buford circle, 495 Borlaug Hall, Saint Paul, Minnesota, United States, 55108;
Ginger (Zingiber officinale) is an herbaceous perennial in the Zingiberaceae family grown primarily in tropical to subtropical biomes as a culinary spice, a traditional medicine, and a landscaping plant. While ginger grows at soil temperatures above 20°C, several farmers in the upper Midwestern US farmers grows short-season ginger in high tunnels. In 2023 and 2024, growers in southeastern Minnesota reported a new disease of ginger.
View Article and Find Full Text PDFFoods
December 2024
Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, USA.
In the present study, we analyzed the bioactive curcuminoids content in eight capsules (DS-1-DS-7 and DS-9), one tablet (DS-8), three ground turmeric samples (DS-10-DS-12), and three ground turmeric rhizomes (TR-1, TR-2, and TR-3). Initial screening with infrared and ultraviolet-visible spectroscopy coupled with a principal component analysis (PCA) revealed distinct differences between the samples analyzed. Hence, targeted and untargeted analyses were performed using ultra-high-performance liquid chromatography and gas chromatography coupled with mass spectrometry detections.
View Article and Find Full Text PDFFood Funct
January 2025
Givaudan France Naturals, Avignon, France.
Curcuminoid absorption can be influenced by the presence of additional compounds, but there has been no study investigating this in a robust manner. The aim of this clinical trial was to assess the effect of the type of food matrix on the absorption of curcuminoids from a highly bioavailable turmeric formulation. Participants consumed the turmeric formulation in the form of capsules, a ready-to-drink fruit nectar, a sports nutrition bar, a dairy analogue (oat milk), pectin gummies, and a probiotic drink in a randomized, crossover study.
View Article and Find Full Text PDFMolecules
December 2024
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Juliana Tuwima 10, 10-748 Olsztyn, Poland.
The potential of blue light (BL) and sous-vide (S-V) as a novel approach for food preservation was investigated via measurements of the total phenolic content (TPC), antioxidative activity, color, and their antibacterial effect on in two versions of laboratory-prepared kale pesto, with and without the addition of turmeric. The TPC ranged from 85 to 208 mg/100 g GAE d.m.
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