Abstract:
:We evaluated total and inorganic arsenic levels in long grain rice and rice based baby foods on Finnish market. Inorganic arsenic was analysed with an HPLC-ICP-MS system. The total arsenic concentration was determined with an ICP-MS method. In this study, the inorganic arsenic levels in long grain rice varied from 0.09 to 0.28mg/kg (n=8) and the total arsenic levels from 0.11 to 0.65mg/kg. There was a good correlation between the total and inorganic arsenic levels in long grain rice at a confidence level of 95%. The total arsenic levels of rice-based baby foods were in the range 0.02 - 0.29mg/kg (n=10), however, the level of inorganic arsenic could only be quantitated in four samples, on average they were 0.11mg/kg. Our estimation of inorganic arsenic intake from long grain rice and rice-based baby food in Finland indicate that in every age group the intake is close to the lowest BMDL0.1 value 0.3μg/kg bw/day set by EFSA. According to our data, the intake of inorganic arsenic should be more extensively evaluated.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rintala EM,Ekholm P,Koivisto P,Peltonen K,Venäläinen ERdoi
10.1016/j.foodchem.2013.10.155subject
Has Abstractpub_date
2014-05-01 00:00:00pages
199-205eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01604-Xjournal_volume
150pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::The stable isotope ratios (SIR) of the bioelements ((2)H/(1)H, (13)C/(12)C, (15)N/(14)N, (18)O/(16)O, (34)S/(32)S) of the defatted dry matter and marbling and subcutaneous fat fractions, were assessed on 86 ham samples belonging to six different types, with the aim of ascertaining the effect of origin and production s...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.084
更新日期:2013-02-15 00:00:00
abstract::Presence of bisphenol A (BPA) and its analogues in various environmental matrices have been well studied by now, but there is still an insufficient data on the occurrence of BPA analogues in animal-derived foodstuffs. Hence, this work describes a quick, sensitive and reliable analytical method for the simultaneous det...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126882
更新日期:2020-10-15 00:00:00
abstract::This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory accep...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.063
更新日期:2019-07-15 00:00:00
abstract::A new separation and pre-concentration method for spectrophotometric determination of glyphosate herbicide was developed. Glyphosate was converted into dithiocarbamic acid with CS2, followed by copper in the presence of ammonia to promote complex formation. This complex was collected in a CH2Cl2 organic drop and absor...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.063
更新日期:2017-09-01 00:00:00
abstract::A green ASE (accelerated solvent extraction) with a shorter UHPLC (ultra-high performance liquid chromatography) method was developed for simultaneous determination of phenolics. High extract yield (130 mg/g) was observed for water at 100 °C in a short time of 19.5 min using 33.5 mL solvent whereas, UHPLC showed more ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128248
更新日期:2021-04-16 00:00:00
abstract::A whey protein isolate-rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid-labeled emulsions wer...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.158
更新日期:2017-03-15 00:00:00
abstract::In this study, we extracted exopolysaccharides from Pythium arrhenomanes and purified them to obtain three polysaccharides (PEPS-1, PEPS-2, PEPS-3). The composition of these polysaccharides was determined. PEPS-2 and PEPS-3 showed outstanding antioxidant activities. PEPS-2 was chosen as a polysaccharide-based coating ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125604
更新日期:2020-03-30 00:00:00
abstract::Four main flavanone glycosides (FGs) and four main polymethoxylated flavones (PMFs) were determined in fruits of 'Cara Cara' navel orange, 'Seike' navel orange, 'Anliu' and 'Honganliu' sweet orange (Citrus sinensis). No bitter neohesperidosides were detected in the FG profiles, indicating the functional inability of 1...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.087
更新日期:2015-10-01 00:00:00
abstract::The action spectrum for photooxidation in full fat bovine milk was measured. Samples of milk with air or argon in headspace were exposed to narrow wavelength bands of light in the range 400-700 nm. Photooxidation in terms of off-flavors was measured by a sensory panel, volatile compounds by headspace solid phase micro...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.01.124
更新日期:2015-07-15 00:00:00
abstract::This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.049
更新日期:2017-10-01 00:00:00
abstract::The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.10.136
更新日期:2015-04-15 00:00:00
abstract::Hot water is an easily implementable process for polyphenols extraction. To evaluate the effect of this process on apple pomace, the overall polyphenolic composition was assessed before and after hot water extraction, followed by extractions with aqueous/organic solutions. As determined by UHPLC-DAD, flavan-3-ols were...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.05.006
更新日期:2019-10-01 00:00:00
abstract::Anti-inflammatory Mytilus edulis hydrolysates (MEHs) were prepared by peptic hydrolysis and MEH was further fractionated into three fractions based on molecular weight, namely >5kDa, 1-5kDa, and <1kDa. The >5kDa peptide fraction exerted the highest nitric oxide (NO) inhibitory activity and inhibited prostaglandin E2 (...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.01.114
更新日期:2016-07-01 00:00:00
abstract::This article aims to develop and validate a multivariate model for quantifying Robusta-Arabica coffee blends by combining near infrared spectroscopy (NIRS) and total reflection X-ray fluorescence (TXRF). For this aim, 80 coffee blends (0.0-33.0%) were formulated. NIR spectra were obtained in the wavenumber range 11100...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126953
更新日期:2020-04-30 00:00:00
abstract::Phenolic extracts from cv Tempranillo grapes subjected to water stress and irrigation treatment, both of them with high and low crop load, were analyzed by front-face fluorescence. Excitation-emission matrices (EEMs) were analyzed by means of unsupervised parallel factor analysis (PARAFAC), PARAFAC supervised by linea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.071
更新日期:2019-01-01 00:00:00
abstract::Australian native mints have traditionally been used by the aboriginal people for natural remedies; however, their bioactive components have not been studied. Antioxidant capacity and composition of phenolic compounds of Mentha australis R. Br., Lamiaceae were investigated for the first time. Phenolic compounds were a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.032
更新日期:2016-02-01 00:00:00
abstract::The hypocholesterolemic and antiatherogenic effects of rice α-globulin remain unclear. We investigated the hypocholesterolemic effect of rice α-globulin in rats fed a hypercholesterolemic diet. The rats were divided into 4 groups and were orally administrated the following three proteins or a vehicle for 4weeks: rice ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.10.056
更新日期:2012-05-01 00:00:00
abstract::Carbon dots (CDs) have been a new class of fascinating carbon-based fluorescent nanomaterials. In the present work, new N-doped CDs with highly crystalline graphite structures are prepared from renewable precursors, chitosan and tartaric acid, and are well characterized. The prepared CDs are applied as a biocompatible...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126935
更新日期:2020-10-01 00:00:00
abstract::Methyl jasmonate (MeJA) was applied in a vineyard on leaves and grape clusters of cv Sangiovese to test its ability to stimulate the production of aromas and identify the main genes involved in the biosynthetic pathways switched on by the elicitor. MeJA application led to a delay in grape technological maturity and a ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.084
更新日期:2018-03-01 00:00:00
abstract::The crude protein of pineapple fruit was purified by high-speed counter-current chromatography (HSCCC). Excellent separation was achieved after careful investigation as follows: cetyltrimethylammonium bromide (CTAB) was selected to prepare the reverse micelle phase at the concentration of 0.10g/mL. The mobile phase wa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.05.048
更新日期:2011-12-01 00:00:00
abstract::Glucosinolates are a class of secondary plant metabolites particularly occurring in Cruciferae with potential health-promoting properties, as their hydrolysis products, isothiocyanates, possess chemopreventive and antioxidant activities. In the present study, we systematically studied the in vitro redox behaviour of 1...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.134
更新日期:2014-04-15 00:00:00
abstract::Relevant evidence of rice quality responses to increased temperatures under field condition has been obtained in our previous study. Understanding the intrinsic mechanism of increased temperatures and fertilizer treatment in regulating rice quality formation will be contributed to the development of mitigation measure...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.137
更新日期:2019-03-30 00:00:00
abstract::Screen-printed glucose, ethanol and fructose biosensors, coupled with portable instrumentation, and their application to monitor micro-alcoholic fermentations (micro-ALFs) in red wine is described. For the fabrication of glucose and ethanol biosensors, graphite screen-printed sensors modified with Prussian Blue were c...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.01.008
更新日期:2011-07-15 00:00:00
abstract::To help produce hypoallergenic food, this study investigated reducing the allergenicity and improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation with (-)-epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CA). The covalent bond between the polyphenols and the amino acid sid...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.02.158
更新日期:2018-08-01 00:00:00
abstract::Simple and fast method of positional analysis of fatty acid composition of phosphatidylcholine (PC) from egg-yolk and soy has been elaborated. The key step of the procedure was complete ethanolysis of PC catalyzed by sn-1,3 specific lipase from Mucor miehei (Lipozyme). 2-Acyl-lysophosphatidylcholine (2-acyl LPC), fatt...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.07.005
更新日期:2012-12-15 00:00:00
abstract::The antibacterial activities and mechanism of a new P7 were investigated in this study. P7 showed antimicrobial activities against five harmful microorganisms which contaminate and spoil food (MIC=4-32 μM). Flow cytometry and scanning electron microscopy analyses demonstrated that P7 induced pore-formation on the cell...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.113
更新日期:2015-01-01 00:00:00
abstract::The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS). In the first...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.121
更新日期:2019-07-15 00:00:00
abstract::Sulfonamides are antimicrobial agents widely employed in animal production and their residues in food could be an important risk to human health. In the dairy industry, large quantities of milk are monitored daily for the presence of sulfonamides. A simple and low-cost extraction protocol followed by a liquid chromato...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.099
更新日期:2013-12-01 00:00:00
abstract::Multielement isotope ratio was assessed in fat and defatted (protein) fillet of 130 rainbow trout, reared with feed incorporating a high or low fish content in 20 Italian farms, focusing on two northern Italian regions (Friuli Venezia Giulia and Trentino). The aim was to investigate the ability of isotopic analysis to...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.017
更新日期:2018-11-30 00:00:00
abstract::This study was designed to evaluate mulberry anthocyanins bioconversion traits for intestinal probiotics. Five intestinal beneficial bacteria were incubated with mulberry anthocyanins under anaerobic conditions at 37°C, and bacterial β-glucosidase activity and anthocyanin level were determined. Results demonstrated th...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.07.032
更新日期:2016-12-15 00:00:00