Spatial localisation of curcumin and rapid screening of the chemical compositions of turmeric rhizomes (Curcuma longa Linn.) using Direct Analysis in Real Time-Mass Spectrometry (DART-MS).

Abstract:

:Curcumin is a potent antioxidant agent having versatile biological activities is present in turmeric rhizomes (Curcuma longa Linn.). Powder of turmeric rhizomes is consumes as curry spicy worldwide, especially in Asia. In this study, we demonstrate that, bioactive curcumin and its analog demethoxycurcumin are chiefly concentrated in the pith rather than the other parts of the turmeric rhizomes and it was discovered using modern atmospheric ionisation source 'Direct Analysis in Real Time' (DART) connected with an Ion Trap Mass Spectrometry. In addition, all the major components present in turmeric rhizomes were detected in positive and/or in negative ion mode using DART.

journal_name

Food Chem

journal_title

Food chemistry

authors

Rahman AF,Angawi RF,Kadi AA

doi

10.1016/j.foodchem.2014.10.049

subject

Has Abstract

pub_date

2015-04-15 00:00:00

pages

489-94

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(14)01611-2

journal_volume

173

pub_type

杂志文章
  • Esterified plantain flour for the production of cookies rich in indigestible carbohydrates.

    abstract::The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.04.007

    authors: Sanchez-Rivera MM,Bello-Pérez LA,Tovar J,Martinez MM,Agama-Acevedo E

    更新日期:2019-09-15 00:00:00

  • An integrated analytical approach based on NMR, LC-MS and GC-MS to evaluate thermal and non-thermal processing of cashew apple juice.

    abstract::Innovative chemometric approaches by NMR and LC-MS data fusion (multiblock analysis) and decomposition of the GC-MS raw data by PARADISe were applied to evaluate the influence of thermal and non-thermal processing on the composition of cashew apple juices. Comparative investigations by Principal Component Analysis (PC...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125761

    authors: Alves Filho EG,Silva LMA,Wurlitzer NJ,Fernandes FAN,Fonteles TV,Rodrigues S,de Brito ES

    更新日期:2020-03-30 00:00:00

  • Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection.

    abstract::Understanding which volatile compounds discriminate between products can be useful for quality, innovation or product authenticity purposes. As dataset size and dimensionality increase, linear chemometric techniques like partial least squares discriminant analysis and variable identification (PLS-DA-VID) may not ident...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128955

    authors: High R,Eyres GT,Bremer P,Kebede B

    更新日期:2020-12-31 00:00:00

  • Simultaneous and accurate visual identification of chicken, duck and pork components with the molecular amplification integrated lateral flow strip.

    abstract::We propose a visual strategy for simultaneous detection of multiple adulterated components in beef by integration of multiple polymerase chain reaction (mPCR) with the lateral flow strip (LFS). The primer sets for adulterated components are uniquely designed with different nucleic acid tags (NAT), enabling the amplico...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127891

    authors: Qin P,Xu J,Yao L,Wu Q,Yan C,Lu J,Yao B,Liu G,Chen W

    更新日期:2021-03-01 00:00:00

  • Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran.

    abstract::The bound phenolic compounds in rice bran were released and extracted with ethyl acetate based on alkaline digestion. An investigation of the chemical constituents of EtOAc extract has led to the isolation of a new compound, para-hydroxy methyl benzoate glucoside (8), together with nine known compounds, cycloeucalenol...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.08.095

    authors: Wang W,Guo J,Zhang J,Peng J,Liu T,Xin Z

    更新日期:2015-03-15 00:00:00

  • Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara.

    abstract::Introducing okara to develop high-fiber tofu (HFT) can effectively increase the utilization of soy residues as well as enhance the nutrition of tofu. However, okara degrades the glucono-δ-lactone (GDL)-induced tofu quality. Current results showed that microbial transglutaminase (TGase) remarkably enhanced the gel stre...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.03.038

    authors: Zhang M,Wang P,Zou M,Yang R,Tian M,Gu Z

    更新日期:2019-08-15 00:00:00

  • Production and faecal fermentation of pentose oligomers of hemicellulose: Study of variables influencing bioprocess efficiency.

    abstract::Almond shell, a by-product obtained from the nut industry, was valorised into low degree of polymerisation xylooligosaccharides using alkaline pretreatment and enzymatic hydrolysis. The effect of particle size on hemicellulose recovery upon pretreatment was studied using 1 and 2 M NaOH. It was observed that particle s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.06.012

    authors: Singh RD,So D,Yao CK,Gill P,Pillai N,Muir J,Arora A

    更新日期:2019-11-01 00:00:00

  • Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.

    abstract::The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were i...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.106

    authors: Yang Y,Jin GJ,Wang XJ,Kong CL,Liu J,Tao YS

    更新日期:2019-06-30 00:00:00

  • Effect of ionic liquids 1-octyl-3-methyl imidazolium bromide or 1-octyl-3-methyl imidazolium chloride on thermophysical properties and taste behavior of sucrose in aqueous media at different temperatures: Volumetric, compressibility and viscometric proper

    abstract::The thermophysical properties and taste behavior of sucrose in aqueous ionic liquids {1-octyl-3-methyl imidazolium bromide and 1-octyl-3-methyl imidazolium chloride} solutions have been studied via volumetric, compressibility and viscometric properties at T = (288.15, 298.15, 308.15 and 318.15) K. The positive values ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.097

    authors: Zafarani-Moattar MT,Shekaari H,Mazaher Haji Agha E

    更新日期:2019-10-15 00:00:00

  • High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties.

    abstract::This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear stress, apparent viscosity, stor...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.126121

    authors: Wang J,Wang J,Vanga SK,Raghavan V

    更新日期:2020-05-30 00:00:00

  • Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4'-desmethylsterols gas-chromatographic-normalized fingerprint.

    abstract::This paper describes and discusses the application of trimethylsilyl (TMS)-4,4'-desmethylsterols derivatives chromatographic fingerprints (obtained from an off-line HPLC-GC-FID system) for the quantification of extra virgin olive oil in commercial vinaigrettes, dressing salad and in-house reference materials (i-HRM) u...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.07.069

    authors: Pérez-Castaño E,Sánchez-Viñas M,Gázquez-Evangelista D,Bagur-González MG

    更新日期:2018-01-15 00:00:00

  • Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines.

    abstract::Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco. The aim was to study the effect of foliar application of a seawee...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125605

    authors: Gutiérrez-Gamboa G,Garde-Cerdán T,Rubio-Bretón P,Pérez-Álvarez EP

    更新日期:2020-03-05 00:00:00

  • Sub-Ångstrom structure of collagen model peptide (GPO)10 shows a hydrated triple helix with pitch variation and two proline ring conformations.

    abstract::Collagens are large structural proteins that are prevalent in mammalian connective tissue. Peptides designed to include a glycine-proline-hydroxyproline (GPO) amino acid triad are biomimetic analogs of the collagen triple helix, a fold that is a hallmark of collagen-like sequences. To inform the rational engineering o...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126598

    authors: Suzuki H,Mahapatra D,Board AJ,Steel PJ,Dyer JM,Gerrard JA,Dobson RCJ,Valéry C

    更新日期:2020-07-30 00:00:00

  • Comparative assessment of three cleanup procedures after QuEChERS extraction for determination of trichothecenes (type A and type B) in processed cereal-based baby foods by GC-MS.

    abstract::A QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method was optimized and validated for the simultaneous extraction of 12 trichothecenes (type A and type B) from baby foods, followed by gas chromatography-mass spectrometry (GC-MS) analysis. Using this methodology, limits of detection and quantification rang...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.01.047

    authors: Pereira VL,Fernandes JO,Cunha SC

    更新日期:2015-09-01 00:00:00

  • Paper spray mass spectrometry and chemometric tools for a fast and reliable identification of counterfeit blended Scottish whiskies.

    abstract::A direct method based on the application of paper spray mass spectrometry (PS-MS) combined with a chemometric supervised method (partial least square discriminant analysis, PLS-DA) was developed and applied to the discrimination of authentic and counterfeit samples of blended Scottish whiskies. The developed methodolo...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.06.062

    authors: Teodoro JAR,Pereira HV,Sena MM,Piccin E,Zacca JJ,Augusti R

    更新日期:2017-12-15 00:00:00

  • Zwitterionic hydrophilic interaction solid-phase extraction and multi-dimensional mass spectrometry for shotgun lipidomic study of Hypophthalmichthys nobilis.

    abstract::Zwitterionic hydrophilic interaction liquid chromatography (ZIC-HILIC) material was used as solid-phase extraction sorbent for purification of phospholipids from Hypophthalmichthys nobilis. The conditions were optimized to be pH 6, flow rate 2.0mL·min(-1), loading breakthrough volume ⩽5mL, and eluting solvent 5mL. Aft...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.08.074

    authors: Jin R,Li L,Feng J,Dai Z,Huang YW,Shen Q

    更新日期:2017-02-01 00:00:00

  • Citrus extract or natamycin treatments on "Tzatziki" - a traditional Greek salad.

    abstract::The effect of packaging (aerobic and vacuum) either with citrus extract, natamycin individually added, or the combination of two, was studied on the shelf-life of a Greek traditional deli salad "Tzatziki" during storage under refrigeration (4°C). Irrespective of the packaging conditions and treatments, yeasts populati...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.087

    authors: Tsiraki MI,Savvaidis IN

    更新日期:2014-01-01 00:00:00

  • Structural and functional characteristics of clustered amylopectin produced by glycogen branching enzymes having different branching properties.

    abstract::Three bacterial glycogen branching enzymes (GBEs) having different branching characteristics were used to produce clustered amylopectin (CAP), and structure and functional properties of CAPs were intensively analyzed. Branch distributions of three CAPs varied from very short (DPn = 6.65) to medium (DPn = 14.1). Branch...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125972

    authors: Jung D,Tran PL,Yim CS,Park EJ,Yeom SJ,Jung HG,Nguyen TTH,Kim D,Park JT

    更新日期:2020-05-01 00:00:00

  • Wine production using free and immobilized kefir culture on natural supports.

    abstract::The aim of the present study was to perform simultaneous alcoholic and malolactic wine fermentations using free or immobilized kefir culture at a wide temperature range (5-45 °C). Repeated batch fermentations were carried out for a period up to 29 months, suggesting a high operational stability of the systems, while m...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.08.015

    authors: Nikolaou A,Tsakiris A,Kanellaki M,Bezirtzoglou E,Akrida-Demertzi K,Kourkoutas Y

    更新日期:2019-01-30 00:00:00

  • Nutritional composition of mungbean and soybean sprouts compared to their adult growth stage.

    abstract::This study determined the level of phytonutrients in mungbean and soybean sprouts compared to mature mungbean grain and vegetable soybean. The comparison included landraces and improved mungbean and soybean varieties to assess the effect of breeding on the phytonutrient content of both crops. Sprouting mungbean enhanc...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.05.073

    authors: Ebert AW,Chang CH,Yan MR,Yang RY

    更新日期:2017-12-15 00:00:00

  • Residue behavior of organochlorine pesticides during the production process of yogurt and cheese.

    abstract::The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.10.017

    authors: Duan J,Cheng Z,Bi J,Xu Y

    更新日期:2018-04-15 00:00:00

  • Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch.

    abstract::In this study, citric acid was used to react with cassava starch in order to compare the digestibility, structural and physicochemical properties of citrate starch samples. The results indicated that citric acid esterification treatment significantly increased the content of resistant starch (RS) in starch samples. Th...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.04.076

    authors: Mei JQ,Zhou DN,Jin ZY,Xu XM,Chen HQ

    更新日期:2015-11-15 00:00:00

  • Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo.

    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

    authors: Moraes DP,Lozano-Sánchez J,Machado ML,Vizzotto M,Lazzaretti M,Leyva-Jimenez FJJ,da Silveira TL,Ries EF,Barcia MT

    更新日期:2020-08-30 00:00:00

  • Screening of lactic acid bacteria for their capacity to bind cypermethrin in vitro and the binding characteristics and its application.

    abstract::In this study, the cypermethrin binding characteristics of lactic acid bacteria were investigated for the first time. Two strains, Lactobacillus plantarum RS60 and Pediococcus acidilactici D15, possessed the highest cypermethrin removal capacity and good tolerance to simulated digestive juices. They were employed for ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2021.129000

    authors: Zhang M,Ming Y,Guo H,Zhu Y,Yang Y,Chen S,He L,Ao X,Liu A,Zhou K,Zou L,Liu S

    更新日期:2021-01-08 00:00:00

  • Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC-MS.

    abstract::A method for ethyl carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC-MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of ethyl acetate/diethyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantificatio...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.06.128

    authors: Huang Z,Pan XD,Wu PG,Chen Q,Han JL,Shen XH

    更新日期:2013-12-15 00:00:00

  • The cryogenic grinding as the important homogenization step in analysis of inconsistent food samples.

    abstract::Some homogenisation approaches have been investigated to make easier and overcome troublesome preparation of inconsistent food samples. Contents of Na, Ca, Mg, P, Fe, Mn and Zn in muesli, seed and instant food samples were determined by inductively coupled plasma optical emission spectrometry after their grinding with...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.01.011

    authors: Krejčová A,Pouzar M,Černohorský T,Pešková K

    更新日期:2008-08-15 00:00:00

  • Honeybee apisimin and plant arabinogalactans in honey costimulate monocytes.

    abstract::Here we determined whether immunostimulatory plant-derived arabinogalactan proteins (AGPs) and the honeybee-derived protein apisimin are present in varieties of New Zealand honey. Apisimin is a protein of unknown function secreted from the glands of honeybees into Royal Jelly, forming a complex with apalbumin1 capable...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.007

    authors: Gannabathula S,Krissansen GW,Skinner M,Steinhorn G,Schlothauer R

    更新日期:2015-02-01 00:00:00

  • Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system.

    abstract::β-Carotene is a natural nutrient that serves as a natural food colorant. However, the weak physical stability restricts its development in food industrial production. Here, the influences of a variety of external environmental conditions on the stability of β-carotene enriched zein-carboxymethyl chitosan (CMCS)-tea po...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125878

    authors: Ba C,Fu Y,Niu F,Wang M,Jin B,Li Z,Chen G,Zhang H,Li X

    更新日期:2020-05-01 00:00:00

  • Method validation and measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants in edible oils commonly consumed in Korea.

    abstract::This study investigated a method for the validation and determination of measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants (SPAs) such as propyl gallate (PG), octyl gallate (OG), dodecyl gallate (DG), 2,4,5-trihydroxy butyrophenone (THBP), tert-butylhydroquinone (TBHQ), buty...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.06.053

    authors: Kim JM,Choi SH,Shin GH,Lee JH,Kang SR,Lee KY,Lim HS,Kang TS,Lee OH

    更新日期:2016-12-15 00:00:00

  • Monodisperse microsphere-based immobilized metal affinity chromatography approach for preparing Antarctic krill phospholipids followed by HILIC-MS analysis.

    abstract::Phospholipids enriched krill is a functional food beneficial in cardiovascular diseases. Herein, monodisperse microsphere-based immobilized metal affinity chromatographic material (MM-IMAC) was synthesized with Ti4+ incorporated to enrich phospholipids from krill by coordination with phosphate group. The extract was p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128585

    authors: Shen Q,Wu H,Wang H,Zhao Q,Xue J,Ma J,Wang H

    更新日期:2021-05-15 00:00:00