Radiocarbon (14C) accelerator mass spectrometry as a convenient tool for differentiation of flavor chemicals of synthetic origin from biobased sources and their in-vivo toxicity assessment*

被引：5

作者：

Chanotiya, C. S. ^{[1
,2
]}

Pant, Yatish ^{[1
,2
]}

Lal, R. K. ^{[3
]}

Kumar, Pankaj ^{[4
]}

Kumar, Parmanand ^{[5
]}

Bawitlung, Laldingngheti ^{[5
]}

Semwal, Manoj ^{[6
]}

Trivedi, P. K. ^{[2
,7
]}

Pal, Anirban ^{[5
]}

机构：

[1] CSIR Cent Inst Med & Aromat Plants, Phytochemistry Div, Lab Aromat Plants & Chiral Separat, Lucknow 226015, Uttar Pradesh, India

[2] Acad Sci & Innovat Res AcSIR, Ghaziabad 201002, India

[3] CSIR Cent Inst Med & Aromat Plants, Plant Breeding & Genet resources Conservat, Lucknow 226015, Uttar Pradesh, India

[4] Interuniv Accelerator Ctr, New Delhi, India

[5] CSIR Cent Inst Med & Aromat Plants, Bioprospect & Prod Dev Div, Lucknow 226015, Uttar Pradesh, India

[6] CSIR Cent Inst Med & Aromat Plants, Technol Disseminat & Computat Biol Div, PO CIMAP, Lucknow 226015, India

[7] CSIR Cent Inst Med & Aromat Plants, Plant Biotechnol Div, PO CIMAP, Lucknow 226015, India

来源：

SCIENCE OF THE TOTAL ENVIRONMENT | 2024年 / 908卷

关键词：

Food flavor; AMS; Radiocarbon (14C); Citral; Percent modern carbon; CITRAL DEGRADATION; LEMONGRASS;

D O I：

10.1016/j.scitotenv.2023.168357

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Plants are known to be the natural factory for the production of flavor chemicals. Essential oils comprised of aldehyde as a functional group are potent in deciphering flavor effects in beverages and fresh and prepared food products. In the majority, these are manufactured through synthetic routes, resulting in high product carbon footprints or CO2 equivalents in total greenhouse gas emission. FDA has banned some of the synthetic flavor chemicals due to the health hazards associated with them. However, consumer's preference for natural is at stake due to the absence of quantitative traceability tools. The accelerator mass spectrometer (AMS) analysis revealed a distinction between natural and fossil-derived citral and its blends in Cymbopogon essential oils. The plant -derived citral contained a percent modern carbon (pMC) value in the range of 99-100 %. In contrast, the fos-sil fuel-derived citral showed zero pMC. Similarly, blends of Cymbopogon oils with 30-50 % (w/w) of fossil origin citral contained pMC equivalent to the proportions of modern carbon. These results showed the usefulness of AMS in quantifying the amount of 14C associated with flavor ingredients. Besides, acute oral toxicity data revealed Cymbopogon oils as the safe flavoring substance at the highest 2000 mg/kg body weight dose in Swiss albino mice.

引用

页数：12