Abstract:
:The antioxidant effects of α-tocopherol (TOH) in combination with green tea extract (GTE), the green tea polyphenol (-)-epicatechin (EC) or the isomeric (+)-catechin (C), were investigated using different lipid systems based on high linoleic sunflower oil: bulk oil, o/w-emulsion and a phosphatidylcholine-based liposome system. Both polyphenols as well as TOH were efficient antioxidants in all systems when used alone, as detected by the formation of free radicals and conjugated dienes and by oxygen consumption. Strong synergistic effect was found for the combination of TOH and GTE in a methyl linoleate o/w-emulsion and in the pure bulk oil, while only an additive effect was observed in a liposome system. The synergism was already evident for the tendency for radical formation in the bulk oil as detected by electron spin resonance (ESR) spectroscopy. On the contrary, combinations of TOH with either EC or C showed clear synergistic effects in both heterogeneous systems, but antagonistic or additive effects in bulk oil. GTE may accordingly be used to protect both vegetable oils and their emulsions against oxidation through enhancement of the activity of their endogenous antioxidants, while GTE is less efficient in the protection of phospholipids as in liposomes.
journal_name
Food Chemjournal_title
Food chemistryauthors
Yin J,Becker EM,Andersen ML,Skibsted LHdoi
10.1016/j.foodchem.2012.07.025subject
Has Abstractpub_date
2012-12-15 00:00:00pages
2195-202issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01137-5journal_volume
135pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Structure-activity relationships between 20 sterols and their thermal stabilities were studied in a model oil system. All sterol degradations were found to be consistent with a first-order kinetic model with determination of coefficient (R2) higher than 0.9444. The number of double bonds in the sterol structure was ne...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.03.086
更新日期:2018-08-30 00:00:00
abstract::The ciprofloxacin (CIP) abuse has caused many problems threatening to human health. Here, we design the quantum dot microsphere (QDM) based immunochromatographic quantitative CIP test strip: when the sample under detection contains CIP, the QDM-monoclonal antibody (mAb) probes bound with the CIP and cannot be captured...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127596
更新日期:2021-01-15 00:00:00
abstract::Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128129
更新日期:2021-02-15 00:00:00
abstract::We describe a new method to detect trace levels of ptaquiloside (Pta), a major carcinogen of bracken fern in biological samples such as milk from farm animals. The method involves the absorption of analyte on carbograph followed by elution with solvents mixtures. The unstable analyte is then converted into Br-Pt (II),...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2010.05.059
更新日期:2011-01-15 00:00:00
abstract::Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity dryi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128404
更新日期:2021-05-01 00:00:00
abstract::'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127665
更新日期:2021-01-15 00:00:00
abstract::Pawpaw (Asimina triloba [L.] Dunal) is a tree fruit with the potential to become a high-value fruit crop, however, its rapid perishability is a significant obstacle. The objective was to determine the phytochemical content and quality characteristics of pawpaw pulp from ten varieties. This study reports for the first ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.07.018
更新日期:2015-02-01 00:00:00
abstract::During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can sign...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.128957
更新日期:2021-06-01 00:00:00
abstract::Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.02.139
更新日期:2015-09-15 00:00:00
abstract::In the perspective of studying lipid biosynthesis in the argan seed, the anatomy, ploidy level and lipid composition of mature seed tissues were investigated using an experimental design including two locations in Algeria and four years of study. Using flow cytometry, we determined that mature argan seeds consist of t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.02.112
更新日期:2015-08-15 00:00:00
abstract::Spectral analysis is a quick and non-destructive method to analyse wine. In this work, trans-resveratrol, oenin, malvin, catechin, epicatechin, quercetin and syringic acid were determined in commercial red wines from DO Rías Baixas and DO Ribeira Sacra (Spain) by UV-VIS-NIR spectroscopy. Calibration models were develo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.080
更新日期:2014-09-01 00:00:00
abstract::Turanose, a potential novel sweetener in food industry, can be synthesized by Neisseria polysaccharea amylosucrase (NpAS). However, the malt-oligosaccharide byproduct affects the yield. In this study, the NpAS mutant G396S, which was expected to interfer with the extension of glucan by increasing steric hindrance, was...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126212
更新日期:2020-06-01 00:00:00
abstract::The second International Symposium on Phytochemicals in Medicine and Food (2-ISPMF), organized by the Phytochemical Society of Europe (PSE), the Phytochemical Society of Asia (PSA) and the International Society for Chinese Medicine (ISCM), was held on 4-7 April 2017 in FuZhou, China. This symposium created a stage for...
journal_title:Food chemistry
pub_type: 信件
doi:10.1016/j.foodchem.2018.08.044
更新日期:2019-01-30 00:00:00
abstract::The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by S...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.05.022
更新日期:2011-12-01 00:00:00
abstract::Orientin, vitexin and other flavone C-glycosides are functional ingredients abundant in trollflowers. In this study, an efficient method for enrichment of these ingredients from the flowers of Trollius chinensis Bunge was developed using macroporous resin. Separation characteristics of six typical macroporous resins w...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.03.030
更新日期:2013-11-01 00:00:00
abstract::A method using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) was developed and validated for the extraction and quantification of hexanal content in butter (at ngg(-1) level) during storage at 4°C. The variability of hexanal content among seasons of producti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2010.12.150
更新日期:2011-07-15 00:00:00
abstract::Octenylsuccinic anhydride (OSA)-modified starches with a low (0.018) and high (0.092) degree of substitution (DS) were prepared from granular native waxy maize starch in aqueous slurry. The position of OS substituents along the starch chains was investigated by enzyme hydrolysis followed by chromatographic analysis. N...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.12.012
更新日期:2014-06-15 00:00:00
abstract::This work was to develop a cost-effective and sustainable method which included metal chelate ionic liquid-based aqueous two-phase flotation (IL-based ATPF) and a two-step precipitation process for purifying bromelain from pineapple. Firstly, the metal chelate IL-based ATPF with a copper chelate-functionalized thermos...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125749
更新日期:2020-03-30 00:00:00
abstract::The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm cl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128919
更新日期:2021-06-01 00:00:00
abstract::Hydrolysis of oleuropein, the main phenol in olive (Olea europaea L.) leaf extracts, to oleuropein aglycon and other subsequent products in the hydrolytic pathway can be catalyzed by different enzymes. Three of the most used hydrolases were assayed to catalyze the process, and β-glucosidase from Aspergillus niger was ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.10.011
更新日期:2017-04-01 00:00:00
abstract::Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantific...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.01.115
更新日期:2017-08-01 00:00:00
abstract::The antimicrobial activity of essential oils components (EOCs) is well-known. However, their high volatility and powerful aroma limit their application in the formulation of a wide range of food products. In this context, the antimicrobial activity of carvacrol, eugenol, thymol and vanillin grafted onto the surface of...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.118
更新日期:2017-10-15 00:00:00
abstract::Polyunsaturated fatty acids are particularly sensitive to the damages due to reactive oxygen species and lipid oxidation has been reported to be involved in the degradation of food as well as in the early stages of several diseases. Our objective was to study the mechanisms of action of flax (Linum usitatissimum) phen...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.08.126
更新日期:2019-02-15 00:00:00
abstract::Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stab...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128601
更新日期:2021-05-15 00:00:00
abstract::The carotenoid compositions, antioxidant activities and the potential cardio-protective role of 13 tomato cultivars with distinct colour were studied. Colour coordinates were evaluated by colorimeter and the carotenoid compositions were analysed by UPLC. Red tomatoes had the highest total carotenoid contents (TCC) and...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.08.020
更新日期:2013-01-15 00:00:00
abstract::During gas chromatography (GC), the matrix can deactivate the active site during the transport of the compound from the injector to the detector. This deactivation capacity varies among matrices, as it is dependant on the concentrations of the different constituent compounds of each matrix. During the analysis of terb...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.01.074
更新日期:2012-07-15 00:00:00
abstract::Carotenoids and tocopherols from botanical species abundant in Atlantic mountain grasslands were simultaneously extracted using one-step solid-liquid phase. A single n-hexane/2-propanol extract containing both types of compounds was injected twice under two different sets of HPLC conditions to separate the tocopherols...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.10.090
更新日期:2015-04-15 00:00:00
abstract::The aims of the present work were to identify and quantify the polyphenolic profile of okra (Abelmoschus esculentus), a vegetable almost worldwide consumed. Since the knowledge about the okra polyphenolic compounds is limited, the seeds and the skins of okra were separately analyzed. The seeds, which represent the 17%...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2008.03.014
更新日期:2008-10-15 00:00:00
abstract::The separation and purification of Rebaudioside A (RA) from Stevia rebaudiana Bertoni crude extracts (Steviosides) by macroporous adsorption resin (MAR) mixed bed were systematically investigated. MAR mixed bed of HPD750-LSA40-LSA30-DS401 was selected due to its better separation degree. Based on the kinetics/thermody...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.10.077
更新日期:2012-05-01 00:00:00
abstract::Rapid and efficient detection of pathogenic bacteria from food is critical to prevent epidemic food poisoning. However, the isolation of pathogenic bacteria from spoiled food is hampered by the lack of proper cell cultivation and/or isolation methods. Most of currently used methods suffer from complex, time-consuming ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.125
更新日期:2019-01-01 00:00:00