Analysis of 207 residual pesticides in hot pepper powder using LC-MS/MS.

This study investigated the determination of 207 pesticides in hot pepper powder and found patterns of pesticide use by production from five regions, detecting a total of 50 pesticides. The LOD, LOQ and recoveries of pesticides were 0.08-2.53, 0.25-7.60 µg kg-1, and 81.0-132.1%, respectively. The Horrat values ranged from 0.07 to 1.97. A total of 50 residual pesticides were detected in 963 hot pepper powder samples. All residual pesticide levels were below the Korean maximum residue level (MRL) and the %ADI was ≤ 0.001-0.076%. Seven pesticides had a detection rate above 50% (tebuconazole, pyraclostrobin, etofenprox, flonicamid, imidacloprid, carbendazim, and flubendiamide). The region where the most pesticide types were detected was Ham-pyeong with 38 types. Tebuconazole had detection rates of > 90% in all regions. In the PCA results with factor analysis, each region shows patterns of pesticide use. Four regions focus on Aphidoidea control and one region on Colletotrichum acutatum control. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01443-6.

Oral intake of collagen peptide NS improves hydration, elasticity, desquamation, and wrinkling in human skin: a randomized, double-blinded, placebo-controlled study.

Collagen hydrolysate, which contains bioactive peptides, is used as a dietary supplement for the refinement of elasticity, hydration, desquamation, and wrinkling of aging human skin. Here, we conducted a double-blind, randomized, and placebo-controlled oral administration study on the effects of a collagen peptide (CPNS) containing dipeptides, including Gly-Pro and Pro-Hyp, on skin wrinkling, desquamation, elasticity, and hydration. Our results show that an intake of 1650 mg per day of CPNS for 12 weeks had beneficial effects on skin health in a cohort of women aged from 30 to 60 years (n = 100). Compared with the placebo group, skin desquamation, hydration, skin wrinkling, and elasticity were significantly improved after 4, 4, 12, and 12 weeks of administration, respectively. In a safety test of CPNS ingestion, none of the participants showed any side effects during the clinical study period. These results demonstrate that the low molecular weight bioactive peptides contained in CPNS, such as Gly-Pro and Pro-Hyp, exert positive effects on skin hydration, elasticity, desquamation, and wrinkling.

Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce.

In this study, an analytical method for the determination of α-dicarbonyl compounds (α-DCs), including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA), in soy sauce was validated using gas chromatography-nitrogen-phosphorus detection. Through Maillard reaction various α-DCs, including GO, MGO and DA have been found in fermented food, dairy products and beverages. The analysis of α-DC was carried out by a derivatisation with o-phenylenediamine. The limit of detection and limit of quantitation were 0.04 and 0.12 µg/kg for GO, 0.04 and 0.13 µg/kg for MGO, and 0.07 and 0.22 µg/kg for DA. The intra- and inter-day accuracy ranged from 92.8 to 109% for GO, from 99.5 to 113% for MGO and from 93.6 to 102% for DA. The intra- and inter-day precision ranged from 3.38 to 12.1% for GO, from 0.67 to 7.65% for MGO and from 1.27 to 9.35% for DA. In 20 commercial soy sauces, α-DCs were found in concentration ranges of 5.60-31.7 µg/mL for GO, 14.4-116 µg/mL for MGO and 0.47-5.48 µg/mL for DA. The developed analytical method could be applied for the determination of α-DCs in soy sauce and motivate investigations related to reducing the content of α-DCs in soy sauce.

Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.

This study investigated the correlations of α-dicarbonyl compounds (α-DCs), including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA), formed in coffee prepared under various roasting and brewing methods. The levels of α-DCs in Brazilian coffee beans (Coffea arabica) ranged from 28.3 to 178 µg/mL. Concentration ranges of GO, MGO and DA were 1.31-6.57, 25.5-159 and 1.50-12.9 µg/mL, respectively. The level of α-DCs increased with high roasting temperature, long roasting time, small coffee bean particles, mineral water and espresso brewing. In correlation analysis, the roasting temperature-time showed strong negative correlations with α-DCs in espresso (-0.886) and cold-brew coffee (-0.957). In espresso coffee, there was a strong negative correlation between the α-DCs and coffee bean particle size (-0.918).