Abstract：
:The antioxidant activity and phytochemical composition (ascorbic acid, free sugars and phenolic compounds) of decoctions and infusions of wild and commercial samples of Tuberaria lignosa (Sweet) Samp. Aerial parts were evaluated and compared. Among wild samples, the effects of the drying method (freeze or shade-drying) on those parameters were studied. Infusion of the freeze-dried wild sample gave the highest levels of sugars, while infusion of shade-dried wild sample and decoction of the freeze-dried sample presented higher ascorbic acid and phenolic compounds content (including ellagitannins and flavonoids) than the other samples. The last two samples also revealed higher antioxidant activity, in some cases even higher than Trolox. Decoctions gave lower amounts of disaccharides than infusions, which seemed to be hydrolysed, increasing the content of monosaccharides. Commercial samples showed the lowest content in phenolic compounds, mainly in ellagitannins and flavonoids, and also the lowest antioxidant activity. This work gives scientific evidence to the traditional medicinal uses of wild Tuberaria lignosa, highlighting the interest of its decoctions and infusions as a source of bioactive compounds and functional beverages.
journal_name
Food Chemjournal_title
Food chemistryauthors
Pinela J,Barros L,Dueñas M,Carvalho AM,Santos-Buelga C,Ferreira ICdoi
10.1016/j.foodchem.2012.05.038subject
Has Abstractpub_date
2012-12-01 00:00:00pages
1028-35issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00863-1journal_volume
135pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The distribution of sulfamonomethoxine (SMM) and trimethoprim (TMP) in egg yolk and white was measured during and after administration of a SMM/TMP combination in laying hens in doses of 8 g l(-)(1) and 12 g l(-)(1) in drinking water for 7 days. The SMM concentration reached maximal levels on day 2 of the post-treatme...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.076
更新日期：2015-07-01 00:00:00
abstract：:The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.01.029
更新日期：2008-09-01 00:00:00
abstract：:A reversed phase liquid chromatographic-tandem mass spectrometric method with simple solvent extraction and purification by solid phase extraction (SPE) has been developed for the determination of coccidiostats in milk. For sample preparation matrix solid phase dispersion, extraction by organic solvent and SPE with di...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.01.022
更新日期：2012-07-15 00:00:00
abstract：:The antioxidant and antibacterial properties of Greek oregano extracts obtained by fractional supercritical fluid extraction (SFE) with carbon dioxide were investigated and compared with the properties of essential oil obtained by hydrodistillation. According to DPPH, hydroxyl radical and superoxide anion radical scav...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.091
更新日期：2014-12-15 00:00:00
abstract：:This research investigated the effects of commonly practiced thermal treatments (simulated pasteurization, retort sterilization and UHT sterilization) on peanut protein isolate (PPI)-glucose solution. Results showed that thermal treatment on PPI-glucose solution from mild to drastic conditions would lead to a more ord...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.115
更新日期：2019-10-15 00:00:00
abstract：:In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase)...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.12.011
更新日期：2013-06-15 00:00:00
abstract：:The effect of combinations of sage, oregano and honey on lipid oxidation in cooked chicken meat during refrigeration at 4°C for 96h was determined. Chicken samples (thigh and breast) were then separated into five groups: control; butylated hydroxytoluene; oregano+sage; oregano+sage+5%honey and oregano+sage+10%honey. Q...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.103
更新日期：2012-12-01 00:00:00
abstract：:In this work, a method has been applied and validated for the determination of a group of 35 multiclass pesticides in the minor tropical fruits rose apple/pomarrosa (Syzygium malaccense), starfruit/carambola (Averrhoa carambola), yoyomo (Spondias purpurea) and papayuela (Vasconcellea pubescens) cultivated and exported...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.12.045
更新日期：2019-05-15 00:00:00
abstract：:A simplified and improved analysis method to determine the content of heterocyclic amines (HAs) was developed. Samples were extracted with ethyl acetate, and macrosubstances were removed by centrifugation. The eluent used consisted of methanol/ammonia water (9:1, v/v), and the eluates were directly mixed for further H...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.010
更新日期：2013-12-01 00:00:00
abstract：:The effects of enzymatic free fatty acid reduction process (EFFARP) on the composition and phytochemicals of dewaxed and degummed rice bran oil (DDRBO) were investigated and compared with the effects observed using internal acyl acceptors. The acid value of DDRBO was effectively decreased from 16.99 mg KOH/g to approx...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127757
更新日期：2021-02-01 00:00:00
abstract：:A versatile liquid chromatography tandem mass spectrometry method with modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample preparation was developed for the determination of rimsulfuron, mesotrione, fluroxypyr-meptyl, and fluroxypyr. By adjusting the amount of graphitized carbon black, the herbi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.081
更新日期：2016-01-01 00:00:00
abstract：:This study aimed to investigate the changes in the proteome of bitter gourd prior to and after subjecting to boiling and microwaving. A comparative analysis of the proteome profiles of raw and thermally treated bitter gourds was performed using 2D-DIGE. The protein content and number of protein spots in raw sample was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.025
更新日期：2014-04-01 00:00:00
abstract：:The reaction of nitrite with different amino acids containing secondary amino groups was tested under simulated in-vitro conditions of the digestive tract. After treatment, tryptophan was the only amino acid that exhibited specific UV absorbance of nitrosamines at 335nm, supporting the assumption that it is the main s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.131
更新日期：2017-03-01 00:00:00
abstract：:The selection of antioxidant variables in honey is first time considered applying the near infrared (NIR) spectroscopic technique. A total of 60 honey samples were used to develop the calibration models using the modified partial least squares (MPLS) regression method and 15 samples were used for external validation. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.066
更新日期：2013-12-15 00:00:00
abstract：:The present study aimed to verify the efficiency of microwave hydrodiffusion and gravity (MHG) by partially removing water from grapes while simultaneously obtaining a phenolic-rich extract. In addition, the effect of heating on phenolic compound degradation of pre-dehydrated grapes, the extract, and economic viabilit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127723
更新日期：2021-02-01 00:00:00
abstract：:Citrus peel is a good source of flavonoids, with higher content in relation to pulp. This study proposed to investigate the anti-lipogenic potential of a newly developed citrus flavonoids extract, obtained from citrus industrial residue, bioprocessed in order to generate a commercial source of some flavonoids naturall...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.11.109
更新日期：2016-04-15 00:00:00
abstract：:Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-l-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-l-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that ir...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.210
更新日期：2019-01-15 00:00:00
abstract：:The ripeness of a grape is critical to berry composition and to the resultant wine. For wineries with a single cultivar occupying an extensive area, the total soluble solid of grapes can range from 22°Brix to 28°Brix. Accordingly, the influence of different harvest dates (ripeness) on berry compositions and on the res...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.070
更新日期：2019-09-15 00:00:00
abstract：:Tertiary butylhydroquinone (TBHQ) is a water-insoluble antioxidant. In this study, three cyclodextrin inclusion complexes were prepared to improve the water solubility of TBHQ and expand its range of application. Analysis of phase solubility indicated that TBHQ can form 1:1 inclusion complex with hydroxypropyl-beta-cy...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.008
更新日期：2018-09-15 00:00:00
abstract：:The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical-chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against RO...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126783
更新日期：2020-08-30 00:00:00
abstract：:The thermodynamics of the mimetic interaction of lactisole and sweeteners with fullerenols as a synthetic sweet receptor model was elucidated by Isothermal Titration Calorimetry (ITC) technique. The presence of lactisole resulted in great differences in thermodynamics of the sweeteners binding with fullerenols in whic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.008
更新日期：2011-09-01 00:00:00
abstract：:This study investigated some physico-chemical and biochemical characteristics of different honey types belonging to Turkish flora. Sixty-two honey samples were examined on the basis of pollen analyses, including 11 unifloral honeys (chestnut, heather, chaste tree, rhododendron, common eryngo, lavender, Jerusalem tea, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.024
更新日期：2015-08-01 00:00:00
abstract：:Montmorillonite calcium (MMT-Ca) was functionalized with cetyltrimethylammonium bromide (CTAB) via cationic exchange effects. Compared with MMT-Ca, the resulting CTAB functionalized MMT-Ca (CTAB/MMT-Ca) greatly increased the oxidation peak current of sunset yellow, indicative of strong signal enhancement effects. The ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.075
更新日期：2015-04-15 00:00:00
abstract：:Germinated brown rice is a good source of the phenolics associated with antioxidant effects. Germination significantly increased by 63.2% and 23.6% the total phenolic and flavonoid contents, respectively. The percentage contribution of bound phenolics to total was 42.3% before and decreased slightly to 37.6% after ger...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.04.024
更新日期：2014-10-15 00:00:00
abstract：:The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) gen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128689
更新日期：2021-05-15 00:00:00
abstract：:A simple biologically active phenolic methyl gallate (MeG) was used as a model compound to identify the nature of the complexes it formed with Al3+, Fe3+, Cu2+, and Sn2+ as analyzed by ultraviolet (UV) spectroscopic and computational methods. The results showed that, among all the metal ions studied in the present stu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.083
更新日期：2019-09-30 00:00:00
abstract：:Graphene oxide was fabricated by a simple method and applied to magnetic solid-phase extraction. In a pretreatment procedure before the sesamol, sesamin and sesamolin in sesame oil were detected by high performance liquid chromatography. Several parameters affecting the extraction efficiency were investigated, includi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.109
更新日期：2017-02-15 00:00:00
abstract：:The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-know...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2014.11.035
更新日期：2015-05-01 00:00:00
abstract：:Flavones (e.g. baicalein and wogonin) extensively used worldwide in food preparation and traditional medicine. In this study, a systematically comparative study of their structure-activity relationships (SAR) on their interaction with BSA, antioxidant activity and antibacterial activity has been carried out by spectro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.04.006
更新日期：2016-10-01 00:00:00
abstract：:Lactose is an important additive because of its food, pharmaceutical, and cosmetic applications. Among lactose polymorphs, anhydrous β-lactose stands out due to its thermodynamic stability. Thus, a simple method to produce the inter-conversion from monohydrate α-lactose to anhydrous β-lactose was investigated employin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128054
更新日期：2021-03-15 00:00:00
