Abstract：
:The changes in anthocyanins, phenolic compounds, and antioxidant activities of Thai purple rice cooked by various cooking devices, including an electric rice cooker, an autoclave and a microwave oven, were investigated. In raw rice, cyanidin-3-glucoside (cy-3-glu) and peonidin-3-glucoside (pn-3-glu) are predominant anthocyanins, whereas protocatechuic acid (PCA) and vanillic acid (VA) are major free phenolic acids, and ferulic acid (FA) and VA are major bound phenolic acids. The microwave cooking method resulted in a marked loss of phenolics, anthocyanins and antioxidant activities (p<0.05). A decrease of cy-3-glu occurred concomitantly with an increase of PCA upon any cooking methods applied. A methanolic extract of rice cooked under sterilization exhibited the highest content of PCA and the highest inhibition of Caco-2 cell proliferation with an IC50 (16.11 μg/mL) comparable to that of raw rice. Thai purple rice cooked under sterilization could be a potential source of PCA exerting high antiproliferative activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chatthongpisut R,Schwartz SJ,Yongsawatdigul Jdoi
10.1016/j.foodchem.2015.04.074subject
Has Abstractpub_date
2015-12-01 00:00:00pages
99-105eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00620-2journal_volume
188pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:This paper describes an aptamer/gold nanoparticle-based assay for ochratoxin A (OTA) detection. This assay is based on the use of an aptamer labeled with carboxyfluorescein (FAM) at its 5'-end and gold nanoparticles (AuNPs) that act as quenchers of fluorescence. When OTA is absent in the system, the fluorescently labe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.12.087
更新日期：2018-05-30 00:00:00
abstract：:A rapid and accurate method by liquid chromatography/tandem mass spectrometry (LC-MS/MS) using positive electrospray was established for the determination of ricinine in cooking oils. The homogenized samples, spiked with (13)C6-labelled ricinine as an internal standard, were extracted using ethanol/water (20:80, v/v) ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.114
更新日期：2014-09-01 00:00:00
abstract：:During soya seeds germination in FeSO(4) solutions their phytoferritin content is multiplied. Prepared soybean sprouts have been proposed as a safe and easily available source of iron supplementation. The preparation was compared with FeSO(4) and ferritin isolates, using rats with induced iron deficiency anaemia. Afte...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.06.113
更新日期：2012-12-15 00:00:00
abstract：:Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of garlic slices, aimed at improving the drying process and the quality of the end product. Cell viability, water status, internal structure, flavor, chemical composition and thermogravimetric of garlic samples were evaluated. The resul...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126883
更新日期：2020-09-15 00:00:00
abstract：:This work presents a critical review of multivariate techniques employed for optimization of methods developed in food analysis. A comparison between the response surface methodologies has been performed, it evidencing advantages and drawbacks of these. Applications of the main chemometric tools (central composite and...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2017.11.114
更新日期：2019-02-01 00:00:00
abstract：:Identification of transgenic sequences in an unknown genetically modified (GM) papaya (Carica papaya L.) by whole genome sequence analysis was demonstrated. Whole genome sequence data were generated for a GM-positive fresh papaya fruit commodity detected in monitoring using real-time polymerase chain reaction (PCR). T...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.157
更新日期：2016-08-15 00:00:00
abstract：:Researchers at the South African Medical Research Council used the Bangkok Declaration, Thailand, 2009, as a guideline for their food composition activities. The vision is to build a comprehensive food composition database for the country. Activities are directed at increasing the number of food items with country-spe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.064
更新日期：2013-10-01 00:00:00
abstract：:Pyrrolizidine alkaloids (PA) are secondary metabolites of plants, which are mostly found in the genus Senecio, Echium, Crotalaria, and Eupatorium. The presence of 1,2-unsaturated PA in foods is a concern to food regulators around the world because these compounds have been associated to acute and chronic toxicity, mai...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2020.128384
更新日期：2021-04-16 00:00:00
abstract：:Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [13C5]-2-threityl-thiazolidine-4-carboxylic acids ([13C5]-TTCA) in different molar ratios and free cysteine and glycine were investigated by solid-phase microextraction/gas chromatography-mass spectrometry...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.096
更新日期：2019-02-15 00:00:00
abstract：:The objective of this work was to assess dietary patterns and consumption of phenolic compounds from fruits and vegetables byschoolchildren of high altitude regions from northwest of Argentina. A nutritional survey including food-frequency consumption, 24-h dietary recall and anthropometric measurements was applied to...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.065
更新日期：2018-01-01 00:00:00
abstract：:The use of Hadamard transform ion mobility mass spectrometry (HT-IMMS) in the profiling of anthocyanins from different fruits is presented. Samples extracted with acidic methanol and purified with solid phase extraction were analyzed with direct IMMS infusion. The separation of various anthocyanins was achieved within...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.034
更新日期：2015-06-15 00:00:00
abstract：:In this work, a facile approach was developed to synthesized alcalase-inorganic hybrid nanocomposite (alcalase@CaHPO4) by immobilizing alcalase with calcium hydrogen phosphate (CaHPO4). The nanocomposite possessed flower-like morphological features with excellent hydrolysis activity on soybean protein isolates (SPI) w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.096
更新日期：2019-08-15 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：:The study describes the kinetics of the formation and degradation of α-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions. Changes in the concentrations of glucose, fructose, individual free amino acids, lysine and arginine residues, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.150
更新日期：2016-11-15 00:00:00
abstract：:In this study, effects of low intensity electrical current (EC) and ultrasound (US) treatments on the reduction of some important pesticides (captan, thiamethoxam and metalaxyl) residues in tomato samples were investigated. Three different currents (200, 800 and 1400mA) of EC were applied at various time intervals (2,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.08.031
更新日期：2018-11-30 00:00:00
abstract：:A method using dispersive solid-phase extraction and dispersive liquid-liquid micro-extraction cleanup followed by high performance liquid chromatography (HPLC) has been established for determination of seven neonicotinoid insecticides residues in grains including brown rice, maize, millet and oat. Based on an apprais...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.103
更新日期：2012-10-01 00:00:00
abstract：:The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.140
更新日期：2014-09-01 00:00:00
abstract：:The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two ca...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.06.101
更新日期：2015-01-15 00:00:00
abstract：:During the mashing process for brewing beer, incomplete degradation of arabinoxylan in barley malt may cause an intense filterability problem. The present study cloned a putative arabinofuranosidase (AnAbf), one of the debranching enzymes, from Aspergillus niger, to explore its application for improving filterability....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125382
更新日期：2020-02-01 00:00:00
abstract：:This study investigated the non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba juice. For this, temperature profiles during conventional and ohmic heating processes were matched, and the degradation kinetics of anthocyanins were compared at temperatures ranging from 70 to ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.006
更新日期：2015-03-15 00:00:00
abstract：:From the root tubers of Lactuca tuberosa, a wild edible plant species, nine phenolic compounds were isolated, including two new furofuran lignan glucosides, named lactuberin A and lactuberin B. Their structures were elucidated by spectroscopic methods, especially HRESIMS and 2D NMR techniques. This is the first time t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.062
更新日期：2013-06-01 00:00:00
abstract：:Legumes are an excellent source of macronutrients and phytochemicals as isoflavones. The aim of this work was to develop a new analytical method for determining five isoflavone compounds, three of which are aglycons, namely daidzein, genistein, biochanin A, and two of which, daidzin and genistin, are glycosilated, in ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.11.047
更新日期：2015-05-01 00:00:00
abstract：:The administration of boldenone and androstadienedione to cattle is forbidden in the European Union, while prednisolone is permitted for therapeutic purposes. They are pseudoendogenous substances (endogenously produced under certain circumstances). The commonly used matrices in control analyses are urine or liver. Wit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.04.131
更新日期：2015-12-01 00:00:00
abstract：:Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.036
更新日期：2012-11-15 00:00:00
abstract：:The absence of gluten in gluten-free flours presents a challenge to their application in baking. Enzymatic modification of the protein and polysaccharides may result in a network that mimics gluten. In the current study, the effects of laccase on the rheological properties of amadumbe dough were investigated. Thiol an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.05.017
更新日期：2018-10-30 00:00:00
abstract：:In this study, black chokeberry concentrate was added (5% w/v) to lemon juice, since previous reports suggested potential health benefits of this blend. The phytochemical composition, antioxidant capacity (scavenging of DPPH, superoxide and hydroxyl radicals, and hypochlorous acid), and inhibitory activity against cho...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.010
更新日期：2012-10-15 00:00:00
abstract：:A fructan that acts as an anti-influenza A virus substance was isolated from hot water extract of the green leafy part of a Welsh onion (Allium fistulosum L.). The structure of the fructan was characterised and elucidated by chemical and spectroscopic analyses. The fructan was composed of terminal (21.0%) and 2,1-link...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.016
更新日期：2012-10-15 00:00:00
abstract：:The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6 mg/g). ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.151
更新日期：2013-06-01 00:00:00
abstract：:A novel nonenzymatic sensor based on cobalt (II) oxide (CoO)-decorated reduced graphene oxide (rGO) was developed for the detection of carbofuran (CBF) and carbaryl (CBR). Two well-defined and separate differential pulse voltammetric peaks for CBF and CBR were obtained with the CoO/rGO sensor in a mixed solution, maki...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.046
更新日期：2014-05-15 00:00:00
abstract：:Petal colour is one of the major characteristics that determine the ornamental value of lotus. To assess the contribution of different flavonoids to this character, composition and content of anthocyanins, flavones and flavonols were analysed through high performance liquid chromatography coupled with photodiode array...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.02.010
更新日期：2013-08-15 00:00:00
