Abstract：
:The antioxidant activities of crude extract and its derived soluble fractions from the flower of Sophora viciifolia were evaluated in five different test systems (DPPH, ABTS, FRAP, reducing power and inhibition of lipid peroxidant models) for the first time. The ethylacetate soluble fraction exhibited the highest antioxidant effect. Correlation analysis suggested that the flavonoids might be the major contributors for the high antioxidant activity of this flower. In addition, 11 compounds were isolated from this flower, and the antioxidant capacities of 5 flavonoids were evaluated by DPPH assay. Compound 3 (luteolin) had a significant DPPH radical-scavenging activity, and was also present at the highest concentration (5.56mg/gdrysample), implying an important role of 3 for the antioxidant activity of this flower. The study suggests that the flower of S. viciifolia can provide valuable functional ingredients and can be used for the prevention of diseases related to various oxidant by-products of human metabolism.
journal_name
Food Chemjournal_title
Food chemistryauthors
Tai Z,Cai L,Dai L,Dong L,Wang M,Yang Y,Cao Q,Ding Zdoi
10.1016/j.foodchem.2010.12.048subject
Has Abstractpub_date
2011-06-15 00:00:00pages
1648-54issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(10)01669-9journal_volume
126pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:In this study, zein, propylene glycol alginate (PGA) and surfactant ternary complexes were fabricated by antisolvent co-precipitation method. Two types of surfactants (rhamnolipid and lecithin) were applied to generate zein-PGA-rhamnolipid (Z-P-R) and zein-PGA-lecithin (Z-P-L) ternary complexes, respectively. Results ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.077
更新日期：2018-08-30 00:00:00
abstract：:In this study, we successfully characterised the phenolic profiles of Sarcandra glabra (Thunb.) Nakai by high-performance liquid chromatography (HPLC) fingerprinting analyses and mass spectrometry (MS) identification. We first established a specific and valid HPLC approach for fingerprint analysis of S. glabra based o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.12.027
更新日期：2013-06-15 00:00:00
abstract：:This study revealed the compositional characteristics of sunki, a traditional, unsalted, lactic acid-fermented pickle produced using turnip leaf in Kiso district, Japan. Comprehensive compositional analysis by two metabolomic approaches based on NMR and solid-phase microextraction-GC/MS methods was used to determine i...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.038
更新日期：2018-08-30 00:00:00
abstract：:A simple and green ionic liquid-based vortex-forced matrix solid phase dispersion (IL-VFMSPD) method was presented to simultaneously extract 5-hydroxymethyl furfurol (5-HMF) and iridoid glycosides in Fructus Corni by ultra-high performance liquid chromatography. Ionic liquid was used as a green elution reagent in vort...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.057
更新日期：2018-04-01 00:00:00
abstract：:A gene (RmGBE) encoding a glycogen branching enzyme from Rhizomucor miehei was cloned into the pET28a (+) vector and expressed in Escherichia coli, and biochemically analysed. RmGBE had an open reading frame of 2097bp encoding 698 amino acid residues. The purified enzyme was a monomer of 78.1kDa. RmGBE was optimally a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.161
更新日期：2014-09-15 00:00:00
abstract：:Mushrooms are a complementary foodstuff and considered to be consumed locally. The demand for mushrooms has increased in recent years, and the mushroom trade is becoming global. Mushroom origin is frequently obscured from the consumer. Mushrooms are considered excellent bioindicators of environmental pollution. The ac...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2013.12.083
更新日期：2014-07-01 00:00:00
abstract：:Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.052
更新日期：2019-04-25 00:00:00
abstract：:Tuna adulteration and mislabeling are serious problem worldwide and have caused economic loss and consumer rights violation. In this study, an electrometric knife (iKnife) coupling rapid evaporative ionization mass spectrometry (REIMS) and a multivariate recognition model were developed and employed for in situ and re...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126504
更新日期：2020-07-15 00:00:00
abstract：:Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, ess...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.002
更新日期：2014-07-01 00:00:00
abstract：:A new sensitive fluorimetry method for the simple and rapid measurement of aluminum in some food samples, which used 3',6'-bis(diethylamino)-2-{[(1E)-(4-ethoxyphenyl) methylene] amino}spiro[isoindole-1,9'-xanthen]-3(2H)-one (DEMAX) for Al(III) chelation is described herein. The fluorescence intensity of the aluminum-D...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.055
更新日期：2017-12-15 00:00:00
abstract：:This study investigated the contributions of molecular size, charge distribution and specific amino acids to the iron-binding capacity of sea cucumber (Stichopus japonicus) ovum hydrolysates (SCOHs), and further explored their iron-binding sites. It was demonstrated that enzyme type and degree of hydrolysis (DH) signi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.077
更新日期：2017-09-01 00:00:00
abstract：:Various 6-methoxytetrahydro-β-carboline derivatives, namely BEN (6-methoxy-1-phenyl-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole), ANI (6-methoxy-1-(4-methoxyphenyl)-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole), ACE (6-methoxy-1-methyl-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole) and VAN (2-methoxy-4-(6-methoxy-2,3,4,9-tetra...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.044
更新日期：2015-09-15 00:00:00
abstract：:Vinasse pike eel (Muraenesox cinereus) is a traditional Chinese food with a characteristic flavour, taste, and nutritional composition. Its flavour is closely related to the molecular nutritional composition of this food pickled product. In this study, we characterised the changes in the nutritional composition of pik...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.089
更新日期：2017-06-01 00:00:00
abstract：:This study was aimed to determine the effect of phosphorylation/dephosphorylation regulated by protein kinase A (PKA) and alkaline phosphatase (AP) on μ-calpain activity at different Ca2+ concentrations. μ-Calpain was treated with AP or PKA at 0.01, 0.05, 0.1 and 1 mM Ca2+. The pH value decreased in the AP group but r...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.103
更新日期：2018-06-30 00:00:00
abstract：:This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.05.005
更新日期：2018-10-30 00:00:00
abstract：:An efficient and sensitive analytical method based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) has been developed and validated for the simultaneous determination of 42 pharmaceuticals belonging to different therapeutic classes (i.e. antibiotics, analgesics, anti-inflammatories, cardiovascular agents,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126765
更新日期：2020-08-30 00:00:00
abstract：:A rapid and sensitive method was developed for the determination of 50 herbicides in cereal grain by ultra-performance liquid chromatography-electrospray ionization-mass spectrometry (UPLC-ESI-MS). Using acetonitrile effectively extracted 22 kinds of triazine and other basic herbicides, and using 90:10 v/v acetonitril...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.025
更新日期：2016-02-01 00:00:00
abstract：:Camellia gymnogyna Chang (CgC), a wild tea plant, was discovered on Dayao Mountain, China. However, research regarding this tea plant is limited. Our study found that CgC contains theobromine, caffeine, and theacrine, among which theobromine content was the highest (14.37-39.72 mg/g). In addition, theobromine synthase...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125875
更新日期：2020-05-01 00:00:00
abstract：:A novel and green method was developed for enrichment of maneb (manganese ethylene-bisdithiocarbamate) with a supramolecular solvent liquid phase microextraction method. The microextraction method has been used for the first time in the literature for separation-preconcentration of maneb. 1-decanol and tetrahydrofuran...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128068
更新日期：2021-02-15 00:00:00
abstract：:The lichen Cetraria islandica or Iceland Moss is commonly consumed as tea, food ingredients (e.g. in soup or bread) and herbal medicines. C. islandica, which has two chemotypes, can be difficult to distinguish from the sister species Cetraria ericetorum. They are collectively referred to as the Cetraria islandica spec...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.073
更新日期：2018-04-15 00:00:00
abstract：:Sudan dyes in spices are often assumed to arise from cross-contamination or malicious addition. Here, experiments were carried out to identify the potential source of Sudan I-IV in Capsicum fruits through investigation of their contents in native Capsicum tissues, soils and associated agronomic materials. Sudan II-IV ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.004
更新日期：2015-04-15 00:00:00
abstract：:Acrylamide (AA) is a known lethal neurotoxin and carcinogen. AA is formed in foods during the browning process by the Maillard reaction of glucose (GL) with asparagine (AS). For the first time, the simultaneous online preconcentration and separation of AA, AS and GL using analyte focusing by ionic liquid micelle colla...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.047
更新日期：2015-12-01 00:00:00
abstract：:Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.04.041
更新日期：2015-11-15 00:00:00
abstract：:Influence of atmosphere and storage period on the physicochemical and biological properties of harvested vegetable soybeans stored for 10 d at 25 °C was investigated. Storing vegetable soybeans under modified atmosphere (low O2 and high CO2), was more effective in maintaining its green color and mass than storing them...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126380
更新日期：2020-07-01 00:00:00
abstract：:A fast high performance liquid chromatography tandem mass spectrometry multi-method based on an ACN-precipitation extraction was developed for the analysis of 41 (modified) mycotoxins in beer. Validation according to the performance criteria defined by the European Commission (EC) in Commission Decision no. 657/2002 r...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127801
更新日期：2021-02-15 00:00:00
abstract：:A generic extraction and UHPLC-Q-Orbitrap™-HRMS method was developed for four insect species (mealworm, grasshopper, house cricket and black soldier fly) analyzing a large spectrum of organic chemical contaminants, including pesticides (n = 25), (veterinary) drugs (n = 29), and mycotoxins (n = 23). To prove the method...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.082
更新日期：2019-09-30 00:00:00
abstract：:The knowledge of a chemistry relationship between the soil and the agricultural products is an important tool for the quality assessment of food. We studied YLOID (Y, La and lanthanoids), recognized as very useful tracers due their coherent and predictable behavior, to trace and evaluate their distribution from soil t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.037
更新日期：2017-04-15 00:00:00
abstract：:Although analytical methods have been already reported for legislated mycotoxins as trichothecenes and zearalenone (ZON) separately, we describe the optimization of a simple and rapid multimycotoxin method for the determination of a total of 12 mycotoxins simultaneously, nine trichothecenes (NIV, DON, FUS-X, DAS, 15-A...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.051
更新日期：2012-10-15 00:00:00
abstract：:A reversed-phase high performance liquid chromatographic coupled to ultraviolet detection (RP-HPLC/UV) method was developed for simultaneous determination of 15 phenolic compounds and caffeine in TEAS (green tea, oolong tea, black tea and mate). Furthermore, the extraction process of total phenolic contents (TPC) from...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.050
更新日期：2015-04-01 00:00:00
abstract：:The objective of this study was to evaluate the antioxidant activity of rosemary essential oil fractions obtained by molecular distillation (MD) and investigate their effect on the oxidative stability of sunflower oil. MD fractions were prepared in a series of low-pressure stages where rosemary essential oil was the f...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.042
更新日期：2018-03-01 00:00:00
