Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis
Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process for Benincasa hispida, marker compounds that are increased or produced during fermentation were identified based on UPLC...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000956 |
| _version_ | 1797244828324462592 |
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| author | Sun-Il Choi Xiao Men Geon Oh Ji-Hyun Im Ye-Eun Choi Jung-Mo Yang Ju-Hyun Cho Ok-Hwan Lee |
| author_facet | Sun-Il Choi Xiao Men Geon Oh Ji-Hyun Im Ye-Eun Choi Jung-Mo Yang Ju-Hyun Cho Ok-Hwan Lee |
| author_sort | Sun-Il Choi |
| collection | DOAJ |
| description | Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process for Benincasa hispida, marker compounds that are increased or produced during fermentation were identified based on UPLC-QTOF-MS/MS. Analysis method verification and content analysis were conducted using HPLC-PDA. The marker compounds produced or increased in content were identified as 2-furoic acid, 2,3-dihydroxybenzoic acid, and rubinaphthin A by comparing their retention times, UV and MS spectra, and molecular formulas with those reported in previous studies. In addition, the increase in the content of the marker compounds by fermentation was confirmed, and the analytical method was validated by measuring its specificity, linearity, limit of detection and quantitation, precision, and accuracy. These results suggest that the developed fermentation process, marker compound identification, and verified analysis method can be applied to develop potential functional food ingredients from fermented B. hispida. |
| first_indexed | 2024-03-08T03:29:06Z |
| format | Article |
| id | doaj.art-2b5bc6bf6e484b06b9a70af3076b9294 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:17:13Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-2b5bc6bf6e484b06b9a70af3076b92942024-03-26T04:27:35ZengElsevierFood Chemistry: X2590-15752024-03-0121101208Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysisSun-Il Choi0Xiao Men1Geon Oh2Ji-Hyun Im3Ye-Eun Choi4Jung-Mo Yang5Ju-Hyun Cho6Ok-Hwan Lee7Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of KoreaDepartment of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of KoreaDepartment of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of KoreaDepartment of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of KoreaHaram Central Research Institute, Cheongju 28160, Republic of KoreaHaram Central Research Institute, Cheongju 28160, Republic of KoreaHaram Central Research Institute, Cheongju 28160, Republic of Korea; Corresponding authors.Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea; Corresponding authors.Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process for Benincasa hispida, marker compounds that are increased or produced during fermentation were identified based on UPLC-QTOF-MS/MS. Analysis method verification and content analysis were conducted using HPLC-PDA. The marker compounds produced or increased in content were identified as 2-furoic acid, 2,3-dihydroxybenzoic acid, and rubinaphthin A by comparing their retention times, UV and MS spectra, and molecular formulas with those reported in previous studies. In addition, the increase in the content of the marker compounds by fermentation was confirmed, and the analytical method was validated by measuring its specificity, linearity, limit of detection and quantitation, precision, and accuracy. These results suggest that the developed fermentation process, marker compound identification, and verified analysis method can be applied to develop potential functional food ingredients from fermented B. hispida.http://www.sciencedirect.com/science/article/pii/S2590157524000956Benincasa hispidaFermentation2-Furoic acid2, 3-Dihydroxybenzoic acidRubinaphthin AMarker compound |
| spellingShingle | Sun-Il Choi Xiao Men Geon Oh Ji-Hyun Im Ye-Eun Choi Jung-Mo Yang Ju-Hyun Cho Ok-Hwan Lee Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis Food Chemistry: X Benincasa hispida Fermentation 2-Furoic acid 2, 3-Dihydroxybenzoic acid Rubinaphthin A Marker compound |
| title | Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis |
| title_full | Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis |
| title_fullStr | Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis |
| title_full_unstemmed | Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis |
| title_short | Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis |
| title_sort | identification of marker compounds in fermented benincasa hispida and validation of the method for its analysis |
| topic | Benincasa hispida Fermentation 2-Furoic acid 2, 3-Dihydroxybenzoic acid Rubinaphthin A Marker compound |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000956 |
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