Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis

• DOI: 10.1016/j.fochx.2024.101208
• Publication Date: 2024-02-08T04:28:21Z
• Authors: Sun-Il Choi; Xiao Men; Geon Oh; Ji-Hyun Im; Ye-Eun Choi; Jung-Mo Yang; Ju-Hyun Cho; Ok-Hwan Lee
• Keywords: 2-Furoic acid; Nutrition. Foods and food supply; Benincasa hispida; Fermentation; TX341-641; Rubinaphthin A; TP368-456; 2, 3-Dihydroxybenzoic acid; Marker compound; Food processing and manufacture; Research Article

Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process for Benincasa hispida, marker compounds that are increased or produced during fermentation were identified based on UPLC-QTOF-MS/MS. Analysis method verification and content analysis were conducted using HPLC-PDA. The marker compounds produced or increased in content were identified as 2-furoic acid, 2,3-dihydroxybenzoic acid, and rubinaphthin A by comparing their retention times, UV and MS spectra, and molecular formulas with those reported in previous studies. In addition, the increase in the content of the marker compounds by fermentation was confirmed, and the analytical method was validated by measuring its specificity, linearity, limit of detection and quantitation, precision, and accuracy. These results suggest that the developed fermentation process, marker compound identification, and verified analysis method can be applied to develop potential functional food ingredients from fermented B. hispida.