Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method.
A simple, accurate and specific high-performance liquid chromatography (HPLC) method has been developed and validated for simultaneous determination of sesamol, sesamin, asarinin and sesamolin in Monascus aged vinegar. The effects of acid hydrolysis and four heating treatments on the components content in Monascus aged vinegar were discussed. The results showed that the isomerisation of sesamin to asarinin, and decomposition of sesamolin to sesamol significantly increased, regardless of heating or acid hydrolysis. Thermal processes and acid hydrolysis increased the content of sesamol and asarinin, respectively, but severe thermal processes resulted in the loss of total sesame lignans. Sesamol and asarinin reached the highest (2.720 ± 0.202 μg/mL and 2.064 ± 0.075 μg/mL) for autoclaving (125 °C, 15 min) and acid hydrolysis (25 °C, 15 min, nature pH), respectively. Therefore, autoclaving and acid hydrolysis were considered as the optimal way to obtain higher content of sesamol and asarinin.
Non-enzymatic browning and the kinetic model of 5-hydroxymethylfurfural formation in residual solution of vinegar soaked-soybean
Abstract Non-enzymatic browning of vinegar soaked-soybean residual solution was investigated using a model solution. A glycine-fructose-gallic acid model system was proposed by analyzing reducing sugars, amino acids, total phenolics, and pH value of the vinegar soaked-soybean residual solution. Based on the proposed model, the kinetics of 5-hydroxymethylfurfural (5-HMF) formation was also studied. The results showed that Maillard reaction and sugar pyrolysis might be the accurate mechanisms of non-enzymatic browning in vinegar soaked-soybean residual solution. The formation of 5-HMF in the model solution exhibited characteristics of the first-order kinetic model at temperature from 60 to 140 °C. The frequency constant kf was 450.65 /h, and the apparent activation energy Ea was 20.15 kJ/mol. Acetic acid, Fe2+, and Fe3+ significantly enhanced the browning rate and 5-HMF formation; whereas Ca2+, Mg2+, Na+, glucose oxidase, and H2O2 inhibited the browning rate.
Organic geochemical characteristics and depositional setting of Tertiary organic-rich sediments from onshore Penyu Basin, Malaysia
Due to the poor knowledge of the organic facies characteristics of the eastern Chenor Pahang has made it remain an untapped potential in the Penyu Basin. Therefore, detailed geochemical and petrographic characterization of the Tertiary organic facies of the eastern Chenor area of the Penyu Basin was carried out to characterized its organic matter (OM) source input. Towards achieving the goal, this study focuses on determination of organic matters richness, type and origin as related to their paleoenvironmental conditions of the carbonaceous mudstone and shale using organic petrography combined with organic and inorganic geochemistry. The sedimentary succession is characterized by fine to coarse grained sandstone occurring in association with carbonaceous mudstone and shale in a predominantly fining upward sequence within a lacustrine environment. These facies are generally enriched in organic matter as indicated by the TOC results, hydrocarbon yield (S2) and extractible organic matter (EOM), suggesting significant hydrocarbon generation potential for the area.