Analisis Senyawa Aktif Trigeminal Andaliman dengan Variasi Metode Pengeringan dengan Pendekatan GC-MS
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Accepted
24 June 2022
Published
30 June 2022
Keywords:
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andaliman, drying, GC-MS, sanshool, trigeminal
Abstract
Sanshool compounds are the trigeminal active compounds in andaliman (Zanthoxylum acantho-podium DC) with a numbing and tingling sensation. The analysis of such compounds is usually done through HPLC approach; however, limited studies have reported that the analysis of such compounds could be conducted with Gas Chromatography-Mass Spectrometry (GC-MS). This method could save research time and funding by analyzing both sanshools and volatiles simultaneously, which would describe the complete profile of andaliman flavor compounds. This study aimed to confirm the potency of GC-MS in analyzing sanshool compounds and to utilize this method in studying the impact of different drying methods towards andaliman trigeminal active compounds. Andaliman was dried with five drying methods (sun, sunshade, air, oven, and freeze-drying) and was macerated with chloroform, concentrated, and analyzed with GC-MS. The results of this study showed that GC-MS was able to analyze sanshool compounds efficiently. Drying had no statistically significant impact on sanshool quantities extracted from andaliman. Fresh andaliman contained 0.69 % (dry weight basis) of α-sanshool, the main sanshool in andaliman. On the other hand, dried andaliman contained 0.80-1.08% of α-sanshool (dry weight basis). As oven drying managed to produce andaliman with a similar concentration of α-sanshool at a faster time and more affordable cost than other drying methods, oven drying was suggested as the ideal drying method to extend the shelf life of andaliman.
References
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Chua LYW, Chong CH, Chua BL, Figiel A. 2019. Influence of drying methods on the antibac-terial, antioxidant and essential oil volatile com-position of herbs: a Review. Food Bioprocess Technol 12: 450-476. https://doi.org/10.1007/s1 1947-018-2227-x
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El Aita I, Breitkreutz J, Quodbach J. 2019. On-demand manufacturing of immediate release levetiracetam tablets using pressure-assisted microsyringe printing. Eur J Pharm Biopharm 134: 29-36. https://doi.org/10.1016/j.ejpb.2018. 11.008
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Hao D, Wen X, Liu L, Wang L, Zhou X, Li Y, Zeng X, He G, Jiang X. 2019. Sanshool improves UVB-induced skin photodamage by targeting JAK2/ STAT3-dependent autophagy. Cell Death Dis 10: 1-13. https://doi.org/10.1038/s41419-018-12 61-y
Jiang L, Kubota K. 2001. Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum pipe-ritum DC.). J Agric Food Chem 49: 1353-1357. https://doi.org/10.1021/jf001166m
Jie Y, Li S, Ho C-T. 2019. Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus). Food Sci Hum Wellness 8: 115-125. https://doi.org/10.1016/j. fshw.2019.03.008
Kim SC, Moon MY, Lee HY, Kim J, Chang MS, Cha J. 2021. Skin care benefits of bioactive com-pounds isolated from Zanthoxylum piperitum DC. (Rutaceae). Trop J Pharm Res 18: 2385-2390.
Li R, Lu F, Sun X, He L, Duan H, Peng W, Wu C. 2022. Development and in vivo Evaluation of Hydroxy-α-Sanshool Intranasal Liposomes as a Potential Remedial Treatment for Alzheimer’s Disease. Int J Nanomedicine 17: 185-201. https://doi.org/10.2147/IJN.S339979
Li RL, Zhang Q, Liu J, Sun JY, He LY, Duan HX, Peng W, Wu CJ. 2020. Hydroxy-α-sanshool possesses protective potentials on H2O2-stimu-lated PC12 cells by suppression of oxidative stress-induced apoptosis through regulation of PI3K/Akt Signal Pathway. Oxid Med Cell Longev 2020: 3481758. https://doi.org/10.1155/ 2020/3481758
Liu Y, Meng X, Sun L, Pei K, Chen L, Zhang S, Hu M. 2022. Protective effects of hydroxy-α-sanshool from the pericarp of Zanthoxylum bungeanum Maxim. On D-galactose/AlCl3-induced Alzheimer’s disease-like mice via Nrf2/HO-1 signaling pathways. Eur J Pharmacol 914: 174691. https://doi.org/10.1016/j.ejphar.20 21.174691
Luo J, Ke J, Hou X, Li S, Luo Q, Wu H, Shen G, Zhang Z. 2022. Composition, structure and fla-vor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review. Food Chem 373: 131454. https://doi.org/10.1016/j.foodchem.2021.131454
Malekzadeh M, Abedini Najafabadi H, Hakim M, Feilizadeh M, Vossoughi M, Rashtchian D. 2016. Experimental study and thermodynamic modeling for determining the effect of non-polar solvent (hexane)/polar solvent (methanol) ratio and moisture content on the lipid extraction efficiency from Chlorella vulgaris. Bioresour Technol 201: 304-311. https://doi.org/10.1016/j. biortech.2015.11.066
Napitupulu FIR, Wijaya CH, Sulistiyani, Prangdimurti E, Akyla C, Yakhin LA, Indriyani S. 2020. Comparison of several processing methods in preserving the flavor properties of andaliman (Zanthoxylum acanthopodium DC.) fruit. J Eng Technol Sci 52: 399-412. https://doi.org/10.561 4/j.eng.technol.sci.2020.52.3.7
Orphanides A, Goulas V, Gekas V. 2015. Drying Technologies: Vehicle to high-quality herbs. Food Eng Rev 8: 164-180. https://doi.org/10. 1007/s12393-015-9128-9
Reyes-Trejo B, Morales-Hernández MN, González-Anduaga GM, Balderas-López JL, Tavares-Carvalho JC, Navarrete A. 2019. Evidence for Involvement of TRPV1 receptors and potassium channels in the seizures induced by α-sanshool. Planta Medica Int Open 6: e23-e27. https://doi.org/10.1055/a-0871-2496
Sugai E, Morimitsu Y, Iwasaki Y, Morita A, Watanabe T, Kubota K. 2005a. Pungent qua-lities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1. Biosci Biotechnol Biochem 69: 1951-1957. https://doi.org/10.1271/bbb.69.1951
Sugai E, Morimitsu Y, Kubota K. 2005b. Quantitative analysis of sanshool compounds in Japanese pepper (Xanthoxylum piperitum DC.) and their pungent characteristics. Biosci Biotechnol Biochem 69: 1958-1962. https://doi.org/10.127 1/bbb.69.1958
Suharta S, Hunaefi D, Wijaya CH. 2021. Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques. Food Chem 365: 130483. https://doi.org/10.1016/j.foodchem.202 1.130483
Téllez MC, Figueroa IP, Téllez BC, Vidaña ECL, Ortiz AL. 2018. Solar drying of Stevia (Rebau-diana Bertoni) leaves using direct and indirect technologies. Sol Energy 159: 898-907. https://doi.org/10.1016/j.solener.2017.11.031
Wang L, Fan W, Zhang M, Zhang Q, Li L, Wang J, Zhu L, Wei D, Peng W, Wu C. 2019. Antiobe-sity, regulation of lipid metabolism, and attenua-tion of liver oxidative stress effects of hydroxy-α-sanshool isolated from Zanthoxylum bungea-num on high-fat diet-induced hyperlipidemic rats. Oxid Med Cell Longev 2019: 5852494. https://doi.org/10.1155/2019/5852494
Wijaya CH, Napitupulu FI, Karnady V. 2018. A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodium DC.). Food Rev Int 35: 1-19. https://doi.org/10.1080/87559129.2018.1438470
Wijaya CH. 2000. Isolasi dan identifikasi senyawa trigeminal aktif buah andaliman (Zanthoxylum acanthopodium DC). Hayati J Biosci 7: 91-95.
Wu Z, Wang W, Sun L, Wei A, Wang D. 2020. Accu-mulation and biosynthesis of hydroxyl-α-sanshool in varieties of Zanthoxylum bungea-num Maxim. by HPLC-fingerprint and transcrip-tome analyses. Ind Crops Prod 145: 111998. https://doi.org/10.1016/j.indcrop.2019.111998
Yang X. 2008. Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungea-num and Zanthoxylum schinifolium). J Agric Food Chem 56: 1689-1696. https://doi.org/10. 1021/jf0728101
Zeng X, Li X, Wang X, Wen X, Jiang X. 2019. The effect of Zanthoxylum bungeanum maxim extract on crow’s feet: A double-blind, split-face trial. Dermatol Ther 32: e13079. https://doi.org/ 10.1111/dth.13079
Zhang M, Xie M, Wei D, Wang L, Hu M, Zhang Q, He Z, Peng W, Wu C. 2019. Hydroxy-α-sanshool isolated from Zanthoxylum bungea-num attenuates learning and memory impair-ments in scopolamine-treated mice. Food Funct 10: 7315-7324. https://doi.org/10.1039/C9FO00 045C
Zhu L, Wang L, Chen X, Peng W, Liu Y, Yu L, Liang F, Wu C. 2019. Comparative studies on flavor substances of leaves and pericarps of Zantho-xylum bungeanum Maxim. at different harvest periods. Trop J Pharm Res 18: 279-286. https://doi.org/10.4314/tjpr.v18i2.9
Charoensup R, Duangyod T, Phuneerub P, Singharachai C. 2016. Pharmacognostic speci-fication of Zanthoxylum limonella (Dennst.) Alston: Fruits and seeds in Thailand. J Adv Pharm Technol Res 7: 134. https://doi.org/ 10.4103/2231-4040.191421
Chen K, Zhang F, Kan J. 2012. Characterization of chlorophyll breakdown in green prickleyashes (Zanthoxylum schinifolium Zucc.) during slow drying. Eur Food Res Technol 234: 1023–1031. https://doi.org/10.1007/s00217-012-1718-7
Chua LYW, Chong CH, Chua BL, Figiel A. 2019. Influence of drying methods on the antibac-terial, antioxidant and essential oil volatile com-position of herbs: a Review. Food Bioprocess Technol 12: 450-476. https://doi.org/10.1007/s1 1947-018-2227-x
de Torres C, Díaz-Maroto MC, Hermosín-Gutiérrez I, Pérez-Coello MS. 2010. Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin. Anal Chim Acta 660: 177-182. https://doi.org/10.1016/j.aca.2009.10. 005
El Aita I, Breitkreutz J, Quodbach J. 2019. On-demand manufacturing of immediate release levetiracetam tablets using pressure-assisted microsyringe printing. Eur J Pharm Biopharm 134: 29-36. https://doi.org/10.1016/j.ejpb.2018. 11.008
Ge S, Chen Y, Ding S, Zhou H, Jiang L, Yi Y, Deng F, Wang R. 2020. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromato-graphy-ion mobility spectrometry (HS-GC-IMS). J Sci Food Agric 100: 3087-3098. https://doi.org/10.1002/jsfa.10341
Hao D, Wen X, Liu L, Wang L, Zhou X, Li Y, Zeng X, He G, Jiang X. 2019. Sanshool improves UVB-induced skin photodamage by targeting JAK2/ STAT3-dependent autophagy. Cell Death Dis 10: 1-13. https://doi.org/10.1038/s41419-018-12 61-y
Jiang L, Kubota K. 2001. Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum pipe-ritum DC.). J Agric Food Chem 49: 1353-1357. https://doi.org/10.1021/jf001166m
Jie Y, Li S, Ho C-T. 2019. Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus). Food Sci Hum Wellness 8: 115-125. https://doi.org/10.1016/j. fshw.2019.03.008
Kim SC, Moon MY, Lee HY, Kim J, Chang MS, Cha J. 2021. Skin care benefits of bioactive com-pounds isolated from Zanthoxylum piperitum DC. (Rutaceae). Trop J Pharm Res 18: 2385-2390.
Li R, Lu F, Sun X, He L, Duan H, Peng W, Wu C. 2022. Development and in vivo Evaluation of Hydroxy-α-Sanshool Intranasal Liposomes as a Potential Remedial Treatment for Alzheimer’s Disease. Int J Nanomedicine 17: 185-201. https://doi.org/10.2147/IJN.S339979
Li RL, Zhang Q, Liu J, Sun JY, He LY, Duan HX, Peng W, Wu CJ. 2020. Hydroxy-α-sanshool possesses protective potentials on H2O2-stimu-lated PC12 cells by suppression of oxidative stress-induced apoptosis through regulation of PI3K/Akt Signal Pathway. Oxid Med Cell Longev 2020: 3481758. https://doi.org/10.1155/ 2020/3481758
Liu Y, Meng X, Sun L, Pei K, Chen L, Zhang S, Hu M. 2022. Protective effects of hydroxy-α-sanshool from the pericarp of Zanthoxylum bungeanum Maxim. On D-galactose/AlCl3-induced Alzheimer’s disease-like mice via Nrf2/HO-1 signaling pathways. Eur J Pharmacol 914: 174691. https://doi.org/10.1016/j.ejphar.20 21.174691
Luo J, Ke J, Hou X, Li S, Luo Q, Wu H, Shen G, Zhang Z. 2022. Composition, structure and fla-vor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review. Food Chem 373: 131454. https://doi.org/10.1016/j.foodchem.2021.131454
Malekzadeh M, Abedini Najafabadi H, Hakim M, Feilizadeh M, Vossoughi M, Rashtchian D. 2016. Experimental study and thermodynamic modeling for determining the effect of non-polar solvent (hexane)/polar solvent (methanol) ratio and moisture content on the lipid extraction efficiency from Chlorella vulgaris. Bioresour Technol 201: 304-311. https://doi.org/10.1016/j. biortech.2015.11.066
Napitupulu FIR, Wijaya CH, Sulistiyani, Prangdimurti E, Akyla C, Yakhin LA, Indriyani S. 2020. Comparison of several processing methods in preserving the flavor properties of andaliman (Zanthoxylum acanthopodium DC.) fruit. J Eng Technol Sci 52: 399-412. https://doi.org/10.561 4/j.eng.technol.sci.2020.52.3.7
Orphanides A, Goulas V, Gekas V. 2015. Drying Technologies: Vehicle to high-quality herbs. Food Eng Rev 8: 164-180. https://doi.org/10. 1007/s12393-015-9128-9
Reyes-Trejo B, Morales-Hernández MN, González-Anduaga GM, Balderas-López JL, Tavares-Carvalho JC, Navarrete A. 2019. Evidence for Involvement of TRPV1 receptors and potassium channels in the seizures induced by α-sanshool. Planta Medica Int Open 6: e23-e27. https://doi.org/10.1055/a-0871-2496
Sugai E, Morimitsu Y, Iwasaki Y, Morita A, Watanabe T, Kubota K. 2005a. Pungent qua-lities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1. Biosci Biotechnol Biochem 69: 1951-1957. https://doi.org/10.1271/bbb.69.1951
Sugai E, Morimitsu Y, Kubota K. 2005b. Quantitative analysis of sanshool compounds in Japanese pepper (Xanthoxylum piperitum DC.) and their pungent characteristics. Biosci Biotechnol Biochem 69: 1958-1962. https://doi.org/10.127 1/bbb.69.1958
Suharta S, Hunaefi D, Wijaya CH. 2021. Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques. Food Chem 365: 130483. https://doi.org/10.1016/j.foodchem.202 1.130483
Téllez MC, Figueroa IP, Téllez BC, Vidaña ECL, Ortiz AL. 2018. Solar drying of Stevia (Rebau-diana Bertoni) leaves using direct and indirect technologies. Sol Energy 159: 898-907. https://doi.org/10.1016/j.solener.2017.11.031
Wang L, Fan W, Zhang M, Zhang Q, Li L, Wang J, Zhu L, Wei D, Peng W, Wu C. 2019. Antiobe-sity, regulation of lipid metabolism, and attenua-tion of liver oxidative stress effects of hydroxy-α-sanshool isolated from Zanthoxylum bungea-num on high-fat diet-induced hyperlipidemic rats. Oxid Med Cell Longev 2019: 5852494. https://doi.org/10.1155/2019/5852494
Wijaya CH, Napitupulu FI, Karnady V. 2018. A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodium DC.). Food Rev Int 35: 1-19. https://doi.org/10.1080/87559129.2018.1438470
Wijaya CH. 2000. Isolasi dan identifikasi senyawa trigeminal aktif buah andaliman (Zanthoxylum acanthopodium DC). Hayati J Biosci 7: 91-95.
Wu Z, Wang W, Sun L, Wei A, Wang D. 2020. Accu-mulation and biosynthesis of hydroxyl-α-sanshool in varieties of Zanthoxylum bungea-num Maxim. by HPLC-fingerprint and transcrip-tome analyses. Ind Crops Prod 145: 111998. https://doi.org/10.1016/j.indcrop.2019.111998
Yang X. 2008. Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungea-num and Zanthoxylum schinifolium). J Agric Food Chem 56: 1689-1696. https://doi.org/10. 1021/jf0728101
Zeng X, Li X, Wang X, Wen X, Jiang X. 2019. The effect of Zanthoxylum bungeanum maxim extract on crow’s feet: A double-blind, split-face trial. Dermatol Ther 32: e13079. https://doi.org/ 10.1111/dth.13079
Zhang M, Xie M, Wei D, Wang L, Hu M, Zhang Q, He Z, Peng W, Wu C. 2019. Hydroxy-α-sanshool isolated from Zanthoxylum bungea-num attenuates learning and memory impair-ments in scopolamine-treated mice. Food Funct 10: 7315-7324. https://doi.org/10.1039/C9FO00 045C
Zhu L, Wang L, Chen X, Peng W, Liu Y, Yu L, Liang F, Wu C. 2019. Comparative studies on flavor substances of leaves and pericarps of Zantho-xylum bungeanum Maxim. at different harvest periods. Trop J Pharm Res 18: 279-286. https://doi.org/10.4314/tjpr.v18i2.9
Authors
SuhartaS., HunaefiD., WijayaC. H., & HashidokoY. (2022). Analisis Senyawa Aktif Trigeminal Andaliman dengan Variasi Metode Pengeringan dengan Pendekatan GC-MS. Jurnal Teknologi Dan Industri Pangan, 33(1), 77-86. https://doi.org/10.6066/jtip.2022.33.1.77
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