Benyong Han

The Use of Fourier Transform Infrared Spectroscopy for Quantification of Adulteration in Virgin Walnut Oil

Currently, the authentication of virgin walnut oil (VWO) has become very important due to the possible adulteration of VWO with cheaper plant oils such as soybean oil (SO), puer tea seed oil (PO), and sunflower oil (SFO). Methods involving Fourier transform infrared (FT-IR) spectroscopy combined with chemometric techniques (partial least square) were developed for quantification of SO, PO, and SFO in VWO. IR spectra of oil samples were recorded at frequency regions of 4000–650 cm−1 on horizontal attenuated total reflectance (HATR) attachment of FT-IR. PLS model correlates the actual and FT-IR estimated values of oil adulterants (SO, PO, and SFO) with coefficients of determination () of 0.9958, 0.9925, and 0.9952, respectively. The obtained RMSEC values of SO, PO, and SFO in VWO are 1.35%, 1.85%, and 1.43% (v/v), respectively. The method, therefore, has potential as a rapid method for quantification of product adulteration.

Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil

Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research. In this work, FT-IR spectroscopy was used as an effective analytical tool to determine the peroxide value of virgin walnut oil (VWO) samples undergone during heating. The spectra were recorded from a film of pure oil between two disks of KBr for each sample at frequency regions of 4000–650 cm−1. Changes in the values of the frequency of most of the bands of the spectra were observed and used to build the calibration model. PLS model correlates the actual and FT-IR estimated value of peroxide value with a correlation coefficient of 0.99, and the root mean square error of the calibration (RMSEC) value is 0.4838. The methodology has potential as a fast and accurate way for the quantification of peroxide value of the edible oils.

STUDY ON THE INTERACTION BETWEEN THEASINESIN AND BOVINE SERUM ALBUMIN BY FLUORESCENCE METHOD

Theasinesin (TS), a polymer of epigallocatechin gallate, is the main active component of tea polyphenols. Several studies indicate that tea polyphenols have extensive pharmacology activity. However, there is little research about the transportation and metabolism of tea polyphenols in vivo. Serum albumin is a most important protein serving as a depot protein and as a transport protein for many drugs and other bioactive small molecules. This study observed the interaction between TS and bovine serum albumin (BSA) by fluorescence and absorption spectroscopy. The results showed that both static and dynamic quenching occurred in the fluorescence quenching of BSA by TS. The binding sites number is 1.1845 and the binding sites may close to the tyrosine residues. The thermodynamic parameters ΔH°, ΔG°, ΔS° at temperatures 310 K were calculated 1.7 KJ, −35.4 KJ, and 0.12 KJ. The negative sign of free energy (ΔG°) means that the interaction process is spontaneous. The positive enthalpy (ΔH°) and entropy (ΔS°) values of the interaction of TS and BSA indicate that the binding is mainly entropy-driven and the enthalpy is unfavorable for it, the hydrophobic forces playing a major role in the reaction. A distance of 4.037 nm was found between donor (BSA) and acceptor (TS), obtained according to the Főrster theory of non-radiation energy transfer, which indicates that the energy transfer from BSA to TS occurs with high probability. The results of synchronous fluorescence spectra and UV–vis absorption spectra showed that the peptide strands of BSA molecules extended more and the hydrophobicity decreased with the addition of TS.

Quantitative indirect ELISA for determination of walnut proteins in foods

An indirect enzyme-linked immunosorbent assay (ELISA) capable of detecting walnut proteins in commercial products was developed. Polyclonal antibodies against soluble walnut protein were used. Specific epitopes of walnut protein were analyzed for cross activity with peanut, soybean, sesame, rice, wheat, jujube, and defatted milk protein. Epitopes of walnut proteins had no cross activity. The indirect ELISA was highly specific for soluble walnut proteins. Recovery values from walnut protein solutions ranged from 88.47 to 115%, and low coefficients of variation (<10%) indicated good repeatability. Intra and inter-assay precisions were <6 and <7 %, respectively. The limit of detection was 10 ng/mL of soluble walnut protein. The method was applied to detect some commercial food products in China and the results showed that indirect ELISA could be promisingly used to quantify adulteration of walnut processed foods.