Comprehensive quality evaluation of fermented-steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community

Qijian Xu; Qinru Li; Ting Yang; Jiangling Long; Yingying Huang; Yuting Luo; Yangbing Fang; Xuemei Chen; Xiaomei Lu; Tingxiu Zhao; Enyao Ma; Jiamin Chen; Meiqi Wang; Quan Xia

doi:10.1111/1750-3841.17052

Comprehensive quality evaluation of fermented-steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community

J Food Sci. 2024 Apr 4. doi: 10.1111/1750-3841.17052. Online ahead of print.

Authors

Qijian Xu¹, Qinru Li¹, Ting Yang¹, Jiangling Long¹, Yingying Huang¹, Yuting Luo¹, Yangbing Fang¹, Xuemei Chen¹, Xiaomei Lu¹, Tingxiu Zhao², Enyao Ma³, Jiamin Chen⁴, Meiqi Wang¹, Quan Xia¹

Affiliations

¹ School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China.
² School of Basic Medical Science, Guangzhou University of Chinese Medicine, Guangzhou, China.
³ Guangdong Hanchao Traditional Chinese Medicine Technology Co., Ltd., Guangzhou, China.
⁴ Lingnan Traditional Chinese Medicine Slices Co., Ltd., Guangzhou, China.

PMID: 38571450
DOI: 10.1111/1750-3841.17052

Abstract

Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile and non-volatile components, as well as the regulation of gut microbiota, the differentiation between RFA and PFA was analyzed. The results showed that the PFA considerably reduced the contents of flavonoid glycosides while increasing hesperidin-7-O-glucoside and flavonoid aglycones. The electronic nose and GC-MS (Gas chromatography/mass spectrometry) effectively detected the variation in flavor between RFA and PFA. Correlation analysis revealed that eight volatile components (relative odor activity value [ROAV] ≥ 0.1) played a key role in inducing odor modifications. The original floral and woody notes were subdued due to decreased levels of linalool, sabinene, α-terpineol, and terpinen-4-ol. After processing, more delightful flavors such as lemon and fruity aromas were acquired. Furthermore, gut microbiota analysis indicated a significant increase in beneficial microbial taxa. Particularly, Lactobacillus, Akkermansia, and Blautia exhibited higher abundance following PFA treatment. Conversely, a lower presence of pathogenic bacteria, including Proteobacteria, Flexispira, and Clostridium. This strategy contributes to a comprehensive analysis technique for the quality assessment of FA, providing scientific justifications for processing FA into high-value products with enhanced health benefits. PRACTICAL APPLICATION: This study provided an efficient approach to Fructus Aurantii quality evaluation. The methods of fermentation and steaming showed improved quality and safety.

Keywords: Fructus Aurantii; chemical constituents; comprehensive quality evaluation; fermentation and steaming; flavor; gut microbiota.