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5) FDSC 300 > Lecture 13- Minor Components > Flashcards

Lecture 13- Minor Components Flashcards

1
Q

Waht are nutraceutials?

A

Product isolated or purified form food that is generally sold in medicinal forms not usually associated with food

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2
Q

Why d people comsume nutraceuticals?

A

Physiological benefit or provides protection against chronic disease

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3
Q

What are some examples of nutraceuticals

A

Ressveratrol and curcumin

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4
Q

What are some other properties of nutraceuticals?

A

Antioxidants anticarcinogenic anti-inflammatory

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5
Q

How are phenolic compounds detected

A

aromatic ring linked to one or more OH groups

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6
Q

What are the four major groups of nutraceuticals?

A

phenolic acids, flavonoids
Tannins
Stilbenes and Ligans

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7
Q

What is the importance of phenolic compounds?

A

Can positively or negatively influence food

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8
Q

What are some of the positive attributes of polyphenol?

A 
Anti-aging
antioxidants
Sensory attributes
Prevention of enzymatic browning
Improve food quality
Inhibit lipid oxidation
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9
Q

What are the negative influences of polyphenols?

A

Can be converted to brown pigments
Highleels are responsible to enzyme catayzed discoloration
Can bind protein carbs, reduce digestibility

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10
Q

What are the method of determining phenolic compounds?

A
  1. Spectrophotometric methods (Folin-Ciocalteu assay)
  2. Chromatographic techniques (used in separation, qualitative and quantitative analysis)
  3. 1 High performance liquid chromatography (HPLC)
  4. 2 HSCC (high counter current chromatography)
  5. 3 Supercritical fluid chromatography (SFC)
  6. 4 Other chromatographic techniques (TLC – thin layer)
  7. Near infrared (NIR) (FT-IR)
  8. Mass spectroscopy (MS)
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11
Q

What is the Folin Ciocalteu assay

A
  • Polyphenols react with specific redox reagents (Folin-Ciocalteu reagent - phosphomolybdic/phosphotungstic acid) to form a BLUE complex that can be quantified. FC method is based on a chemical reduction of the FC reagent by phenolic compounds
  • Phenolic compounds + FC reagent –> blue complex
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12
Q

What are the steps of hte Folin-Ciocalteau assay?

A
  1. Place 1 mL sample, a gallic acid calibration standard in 100 mL volume flask
  2. Add 70 mL mater
  3. Add 5 mL FC reagent
  4. Incubate 5 min at room temp
  5. Add 15 mL sodium carbonate
  6. Add water to the 100 mL line, and incubate for 2 hours
  7. Measure the blue solution at 765 nm
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13
Q

What are the chromatography techniques?

A

2.1 High performance liquid chromatography (HPLC)
2.2 HSCC (high counter current chromatography): separation between 2 liquid phases by use of centrifugal or counter current during mixing of 2 liquid phases
2.3 Supercritical fluid chromatography (SFC)
2.4 Other chromatographic techniques (TLC – thin layer, PC: paper chromatography)
• Note: you have to extract phenolic compounds before using chromatographic techniques
• Extraction is a very important step in the isolation, identification and use of phenolic compounds and there is no single and standard extraction method

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14
Q

What do you have to do before using chromatographic techniques?

A

Extract phenolic compounds

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15
Q

What are the extraction methods?

A

liq-liq
solid-liq
supercritical fuid extraction

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16
Q

What is liq-liq extraction?

A
  • Mass transfer operation in which a liquid solution (feed) initially containing one or more solutes is thoroughly mixed with an immiscible or nearly immiscible liquid (solvent)
  • The solvent exhibits preferential affinity or selectivity toward one or more of the components and has different density
  • Solvent containing compound of interest is later separated (separating funnel) from the feed solution
17
Q

What is solid -liq transfer?

A
  • Mass transport phenomenon in which compounds contained in a solid matrix migrate into solvent brought into contact with matrix
  • Can be enhanced by changes in concentration gradients, diffusion coefficients or boundary layer
  • Used to recover important food components: sucrose in cane or beets, lipids from oil seeds, proteins in oil seed meals, polyphenolic compounds from plants, fruits & veggies
18
Q

What is supercritical fluid extraction?

A
  • Based on the fact that, close to the critical point, the solvent changes its properties rapidly with only slight variation of pressure
  • More utilized fluid has been supercritical carbon dioxide (SC-CO2)
  • Automated & friends to the environment
19
Q

What are some of the other extraction methods?

A

enzymatic hydrolysis and ultrasound

20
Q

What is important characterstic of food?

A

Colour

21
Q

First impressions of food are based on…

A

Colour: immature, ripe, safe to eat

22
Q

Why colour added to foods

A

Replace colour lost during processing
Enhance colour already present
Minimize batch variations
Colour discoloured food

23
Q

What are the categories of colousr?

A

Nautral
Nature-identical colours
Synthetic colours
Inorganic coours

24
Q

What are natural pigments

A

Ones that are found in nature

25
Q

What are Anthocyanins?

A

Flavonoid copmounds that produce plant colours ranging from orange to red to various shades of blue and purple

26
Q

What is anthocyanin coluble in

A

• Polar character of the molecule allows for its solubility in many solvents such as alcohols, acetone, dimethyl sulfoxide and water

27
Q

What should the extraction method of anthocyanins maintain?

A

Choice of extraction method should maximize pigment recovery with a minimal amount of adjuncts and minimal degradation or alteration of the natural state

28
Q

What is the analysis of anthocyanins?

A
  • Aqueous 2 phase system (ATPs)
  • Acetone extracts the anthocyanins from the plant material, and chloroform partitioning further isolates and partially purifies the pigments
  • Addition of chloroform results in phase separation between the aqueous portion (which contains anthocyanin, phenolics, sugars, organic acids and other water-soluble compounds) and the bulk phase (contains immiscible organic solvents, lipids, carotenoids, chlorophyll pigments, and other nonpolar compounds)
29
Q

What are the extraction steps of anthocyanins?

A

a) Mix 50 g powdered plant material with acetone
b) Separate anthocyanin extract (filtrate) from insoluble plant material by filter paper
c) Re-extract plant material with 70 % (v/v) aqueous acetone until a clear or faintly coloured solution is obtained
Transfer filtrate to a separatory funnel, add chloroform, and gently mix by turning funnel upside down a few time
e) Store sample overnight at 4 degrees C or until a clear partition between the 2 phases is obtained
f) Purify the extract using column chromatography

30
Q

What is the pruification step of anthocyanin analysis?

A

Water–> rid of sugars
ethyl acetate–> phenolics gone
methanol–> anthocyanins gone

31
Q

How do you measure the amount of anthocyanins?

A

UV visible spectroscopy
• Based on structural transformation of the anthocyanin chromophore as a function of pH, which can be measured using optical spectroscopy
• Rapid and easy procedure for the quantitation of monomeric anthocyanins
• Accurate & rapid measurement of the total anthocyanins, even in the presence of polymerized degraded pigments & other interfering compounds

32
Q

What happens to anthocyanins with a change in pH?

A

reversible structural transformations with a change in pH manifested by striking different asborbance spectra —> oxonium predominates at pH 1 and colorless hemiketals at pH 4.5

33
Q

What are Carotenoids?

A

lipid soluble, yellow-orange-red pigments found in plants

34
Q

What is chlorophyll?

A

lipid-soluble green pigment in plant (A &B)

5) FDSC 300 (14 decks)

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