ascorbic-acid and n-hexanal

Resistance to insect pests is an important self-defense characteristic of pepper plants. However, the resistance of different pepper cultivars to Spodoptera litura larvae, one of the main insect pest species on pepper, is not well understood.. Among seven pepper cultivars evaluated, cayenne pepper 'FXBX' showed the highest repellency to third instar S. litura larvae, Chao tian chili pepper 'BLTY2' showed the lowest repellency. Plant volatiles (1-hexene, hexanal, β-ionone, (E,E)-2,6-nonadienal, and methyl salicylate) affected host selection by S. litura. Among these, 1-hexene, hexanal, and β-ionone at concentrations naturally-released by pepper leaves were found to repel S. litura. Interestingly, S. litura larvae fed on the larva-attracting pepper cultivar, (BLTY2) had an extended developmental period, which was about 13 days longer than larvae fed on FXBX. Besides, the survival rate of larvae fed on BLTY2 was 22.5 ± 0.0%, indicating that the leaves of BLTY2 can kill S. litura larvae. Correlation analysis showed that larval survival rate, emergence rate, female adult longevity, and pupal weight were positively correlated with the vitamin C, amino acids, protein, cellulose, and soluble sugar contents, but were negatively correlated with wax and flavonoids contents.. We identified two different modes of direct defense exhibited by pepper cultivars against S. litura. One involves the release of repellent volatiles to avoid been fed on (FXBX cultivar). The other involves the inhibition of the growth and development or the direct killing of S. litura larvae which feeds on it (BLTY2 cultivar). © 2022 Society of Chemical Industry.

Topics: Aldehydes; Alkenes; Amino Acids; Animals; Ascorbic Acid; Cellulose; Flavonoids; Larva; Norisoprenoids; Spodoptera; Sugars

Species of kalanchoe are rich in bioactive compounds and are widely used in folk medicine; however, these plants are not well known from the point of view of aroma. Two species, Kalanchoe pinnata and Kalanchoe daigremontiana, were examined after six months and two years of growth and their vitamin C content, succulence, and aroma composition were determined. The efficiency of juice extraction was highest (72%) for the leaves of K. daigremontiana after six months of growth. The concentration of vitamin C was highest in juices from two-year-old plants and much higher in the juice of K. pinnata (81 mg/100 g). SPME/GC/MS analysis identified 32 aroma components, considering those with the spectrum similarity over 75%. The main components were furan-2-ethyl, hexanal, 2-hexenal, 2,4-hexadienal, 1-octen-3-ol, nonanal. The quantitative relations of these compounds were somewhat different in the two species. The most dominant component, 2-hexenal, is responsible for the green-like aroma noted by the sensory panel.

Topics: Aldehydes; Alkadienes; Ascorbic Acid; Fruit and Vegetable Juices; Furans; Gas Chromatography-Mass Spectrometry; Kalanchoe; Octanols; Odorants; Plant Extracts; Plant Leaves; Principal Component Analysis

The antioxidant effect of different kimchi extracts in cooked ground pork during storage for 14 days at 4°C was studied. Cooked ground pork was treated with ascorbic acid, BHT, baechu kimchi (BK), got kimchi (GK), puchu kimchi (PK), and white kimchi (WK) and compared to cooked ground pork without antioxidant. Radical scavenging and chelating activities of kimchi extracts were in the order: GK>PK>BK>WK. Total phenolic contents and flavonoid contents ranged from 32.52 to 46.73 mg of GAE/g and 5.87 to 25.58 mg quercetin/g, respectively. Significantly (P<0.05) lower values of TBARS, peroxide values, and hexanal contents were obtained for GK treated samples compared with cooked pork without antioxidant during refrigerated storage. GK showed good antioxidant activity and was significantly different (P<0.05) from the other treatments. Based on these findings, the natural antioxidants examined may have applications in the development of nutritionally enhanced meat products with enhanced shelf life.

Topics: Aldehydes; Animals; Antioxidants; Ascorbic Acid; Butylated Hydroxytoluene; Cooking; Fermentation; Flavonoids; Food Storage; Lipid Metabolism; Meat Products; Oxidation-Reduction; Phenols; Plant Extracts; Refrigeration; Swine; Thiobarbituric Acid Reactive Substances

Physical properties of whey protein isolate (WPI) coating solution incorporating ascorbic palmitate (AP) and alpha-tocopherol (tocopherol) were characterized, and the antioxidant activity of dried WPI coatings against lipid oxidation in roasted peanuts were investigated. The AP and tocopherol were mixed into a 10% (w/w) WPI solution containing 6.7% glycerol. Process 1 (P1) blended an AP and tocopherol mixture directly into the WPI solution using a high-speed homogenizer. Process 2 (P2) used ethanol as a solvent for dissolving AP and tocopherol into the WPI solution. The viscosity and turbidity of the WPI coating solution showed the Newtonian fluid behavior, and 0.25% of critical concentration of AP in WPI solution rheology. After peanuts were coated with WPI solutions, color changes of peanuts were measured during 16 wk of storage at 25 degrees C, and the oxidation of peanuts was determined by hexanal analysis using solid-phase micro-extraction samplers and GC-MS. Regardless of the presence of antioxidants in the coating layer, the formation of hexanal from the oxidation of peanut lipids was reduced by WPI coatings, which indicates WPI coatings protected the peanuts from oxygen permeation and oxidation. However, the incorporation of antioxidants in the WPI coating layer did not show a significant difference in hexanal production from that of WPI coating treatment without incorporation of antioxidants.

Topics: Aldehydes; alpha-Tocopherol; Antioxidants; Arachis; Ascorbic Acid; Caproates; Food Handling; Gas Chromatography-Mass Spectrometry; Lipid Peroxidation; Milk Proteins; Oxidation-Reduction; Peanut Oil; Plant Oils; Solutions; Viscosity; Whey Proteins

Glycosylated ascorbic acids were synthesized by using the transglycosylation activity of Bacillus stearothermophilus maltogenic amylase with maltotriose to show effective antioxidative activity with enhanced oxidative stability. The modified ascorbic acids comprised mono- and di-glycosyl transfer products with an alpha-(1,6)-glycosidic linkage. The antioxidative effects of the glycosyl derivatives of ascorbic acid on the lipid oxidation of cooked chicken breast meat patties were compared, and the synergistic effect when combined with alpha-tocopherol was determined in terms of thiobarbituric acid-reactive substances (TBARS) and volatiles production during storage. The results indicate that the glycosylated ascorbic acids had very effective antioxidative activity in preventing lipid oxidation, and were better in their synergistic effect in comparison to authentic ascorbic acid, with maltosyl-ascorbic acid being the most effective. Volatiles production was highly correlated with the TBARS values in the lipid oxidation of cooked meat. The antioxidative effect preventing the production of volatiles was particularly strong on pentanal, fairly strong on propanal and butanal, and not at all on ethanal. Propanal, pentanal, and the total volatiles thus provided a good representation of the lipid oxidation status of cooked chicken meat.

Topics: Aldehydes; alpha-Tocopherol; Animals; Antioxidants; Ascorbic Acid; Chickens; Drug Synergism; Glycoside Hydrolases; Glycosylation; Industrial Microbiology; Lipid Metabolism; Oxidation-Reduction; Poultry Products; Thiobarbituric Acid Reactive Substances; Volatilization

A novel model of peroxyl radical initiated low-density lipoprotein (LDL) oxidation (LDL oxidation model for antioxidant capacity, or LOMAC) was developed to assess the free radical scavenging capacity of antioxidants and the extracts of natural products. A water-soluble free radical initiator, 2,2'-azobis(amidinopropane) dihydrochloride, was used at physiological temperature (37 degrees C) to generate peroxyl radicals to catalyze lipid oxidation of LDL isolated from human plasma samples. Headspace hexanal, a major decomposition product of LDL oxidation, was measured by a headspace gas chromatograph as an indicator of antioxidant capacity of different concentrations of pure antioxidants (vitamins C and E) and the extracts of natural products (fresh apple phytochemical extracts). All vitamin C and E and apple extract concentrations tested resulted in increasing partial suppression and delay of LDL oxidation. On the basis of the median effective dose (EC(50)) calculated for each compound or extract tested, the LOMAC value of 100 g of apple against LDL oxidation was equivalent to 1470 mg of vitamin E or to 402 mg of vitamin C. This study shows that the LOMAC assay can be routinely used to analyze or screen antioxidants or phytochemical extracts against LDL oxidation to prevent cardiovascular disease. The food-specific LOMAC values will be very useful as a new alternative biomarker for future epidemiological studies of cardiovascular disease.

Topics: Aldehydes; Antioxidants; Ascorbic Acid; Chromatography, Gas; Fruit; Humans; Lipid Peroxidation; Lipoproteins, LDL; Malus; Oxidation-Reduction; Peroxides; Plant Extracts; Vitamin E

The atsK gene of Pseudomonas putida S-313 was required for growth with alkyl sulfate esters as sulfur source. The AtsK protein was overexpressed in Escherichia coli and purified to homogeneity. Sequence analysis revealed that AtsK was closely related to E. coli taurine dioxygenase (38% amino acid identity). The AtsK protein catalyzed the alpha-ketoglutarate-dependent cleavage of a range of alkyl sulfate esters, with chain lengths ranging from C(4) to C(12), required oxygen and Fe(2+) for activity and released succinate, sulfate, and the corresponding aldehyde as products. Enzyme activity was optimal at pH 7 and was strongly stimulated by ascorbate. Unlike most other characterized alpha-ketoglutarate-dependent dioxygenases, AtsK accepted a range of alpha-keto acids as co-substrates, including alpha-ketoglutarate (K(m) 140 microm), alpha-ketoadipate, alpha-ketovalerate, and alpha-ketooctanoate. The measured K(m) values for hexyl sulfate and SDS were 40 and 34 microm, respectively. The apparent M(r) of the purified enzyme of 121,000 was consistent with a homotetrameric structure, which is unusual for this enzyme superfamily, members of which are usually monomeric or dimeric. The properties and amino acid sequence of the AtsK enzyme thus define it as an unusual oxygenolytic alkylsulfatase and a novel member of the alpha-ketoglutarate-dependent dioxygenase family.

Topics: Aldehydes; Alkanesulfonates; Amino Acid Sequence; Ascorbic Acid; Catalysis; Escherichia coli; Hydrogen-Ion Concentration; Iron; Ketoglutaric Acids; Kinetics; Molecular Sequence Data; Molecular Weight; Oxygen; Oxygenases; Protein Structure, Quaternary; Pseudomonas putida; Recombinant Proteins; Sequence Alignment; Sequence Analysis, Protein; Substrate Specificity; Succinates; Sulfatases; Sulfates

A new interface coupled to a mass spectrometer was developed for the direct analysis of volatile organic compounds from small volumes of aqueous samples, including blood or tissue homogenates (St-Germain et al. 1995, Anal. Chem. 67:4536-4541). The greatest advantages of our system are minimal sample treatment, an instantaneous response time coupled with detection limits in the range of < 1 ppb for most compounds. For the analysis of low-molecular weight aldehydes, such as formaldehyde, acetaldehyde, propanal, and hexanal, lower detection limits were obtained when samples were converted to methoxime derivatives prior to injection. The detection limit for hexanal in water or Krebs-Ringer solution was 0.01 microM (10 pmol injected). The reproducibility of replicate injections was 4.4%. The usefulness of our system was illustrated by measuring aldehyde accumulation in peroxidized solutions of polyunsaturated fatty acids and rat tissue homogenates. Data confirmed that peroxidation of omega-3 fatty acids produces propanal, whereas omega-6 fatty acids form hexanal. Peroxidation of heart and brain homogenates formed predominantly propanal. However, the recovery of hexanal after sample treatment with methoxylamine depended on the derivatization time and temperature, suggesting that this aldehyde may form Schiff base linkages. These results show that spray extraction coupled to mass spectrometry provides a quick (< 1 min), clean and reproducible way to detect aldehydes produced from lipid peroxidation in aqueous samples.

Topics: Aldehydes; Animals; Ascorbic Acid; Body Fluids; Butylated Hydroxytoluene; Deferoxamine; Fatty Acids, Unsaturated; Hydroxylamines; Iron; Lipid Peroxidation; Mass Spectrometry; Myocardium; Rats

Indices of lipid peroxidation were investigated in muscle tissues of 1) calves depleted of vitamin E and/or Se and 2) calves depleted of vitamin E and Se and fed daily supplements of polyunsaturated fatty acids (PUFA). Calves deficient in both vitamin E and Se or deficient in vitamin E alone showed elevated muscle concentrations of thiobarbituric acid-reactive substances (TBARS), ascorbate-induced TBARS (ATBARS), ascorbate-induced hexanal and iron-induced 4-hydroxynonenal (HNE). Muscle tissue of calves depleted of Se alone showed no increases in these indices of lipid peroxidation. Two further groups of calves were fed diets either sufficient or deficient in both vitamin E and Se. Both of these groups were then fed linseed oil, protected against ruminal hydrogenation, as a source of PUFA. The deficient animals had higher muscle concentrations of all three indices of lipid peroxidation than the supplemented calves. Furthermore, feeding PUFA to vitamin E and Se deficient animals increased muscle concentrations of induced HNE to levels above those in deficient animals not fed PUFA supplements.

Topics: Aldehydes; Animals; Ascorbic Acid; Cattle; Cattle Diseases; Creatine Kinase; Erythrocytes; Fatty Acids, Unsaturated; Glutathione Peroxidase; Lipid Peroxidation; Malondialdehyde; Muscles; Random Allocation; Selenium; Thiobarbituric Acid Reactive Substances; Vitamin E; Vitamin E Deficiency

An improved headspace capillary gas chromatographic (GC) method was developed to measure the oxidative susceptibility of human red blood cell (RBC) membranes. This method analyzed volatile peroxidation products of both n-6 (hexanal and pentane) and n-3 (propanal) polyunsaturated fatty acids. Oxidative susceptibility tests were standardized by incubating in a sealed 10-mL headspace bottle 0.25 or 1 mL of human RBC membrane in 40 mM phosphate buffer for 1 hr at 37 degrees C with a mixture of Fe++, ascorbic acid and H2O2. Sodium dodecyl sulfate increased significantly the amount of hexanal measured by headspace GC. By this standard headspace method, in one series of red blood cell membranes (RBCM) samples a four-fold variation in oxidative susceptibility was observed in RBCM from blood freshly drawn from six healthy subjects. In another series of RBCM samples a sixteen-fold variation in oxidative susceptibility was noted in frozen RBCM from blood freshly drawn from five healthy subjects. Correlation between hexanal formation and polyunsaturated fatty acids (PUFA) depletion provided good evidence that under these standard conditions hexanal is exclusively derived from the oxidation of arachidonic acid. Hydroperoxides of arachidonic acid are more readily formed and decomposed than those of linoleic acid in the presence of Fe++, ascorbic acid and H2O2 to produce hexanal as the main product that can be readily analyzed by headspace GC. This method may provide a useful tool to study susceptibility toward lipid peroxidative damage in human RBC membranes.

Topics: Aldehydes; Arachidonic Acid; Arachidonic Acids; Ascorbic Acid; Chromatography, Gas; Erythrocyte Membrane; Fatty Acids; Fatty Acids, Unsaturated; Humans; Hydrogen Peroxide; Iron; Lipid Peroxidation; Oxidation-Reduction; Volatilization