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 analyzed by HPLC photodiode array detector, liquid chromatography high resolution mass spectrometry, tandem mass spectrometry and nuclear magnetic resonance spectroscopy. Aqueous methanolic extract of the mint exhibited comparable antioxidant capacity to the common spearmint. Major compounds identified in the extract were rosmarinic acid (160.4 ± 0.85 μg mg(-1)purified extract), neoponcirin (145.0 ± 0.42 μg gallic acid equivalent(GAE) mg(-1)), narirutin (30.3 ± 0.02 μg GAE mg(-1)), chlorogenic acid (15.4 ± 0.05 μg mg(-1)) and biochanin A (9.6 ± 0.06 μg GAE mg(-1)), while minor compounds were caffeic acid, apigenin, hesperetin and naringenin. Neoponcirin and biochanin A were identified for the first time in the Mentha genus.
journal_name
Food Chemjournal_title
Food chemistryauthors
Tang KS,Konczak I,Zhao Jdoi
10.1016/j.foodchem.2015.07.032subject
Has Abstractpub_date
2016-02-01 00:00:00pages
698-705eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01037-7journal_volume
192pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全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：:For a long time, honey has been recognized for its health-promoting properties and, consequently, has been used in traditional medicine worldwide. Apart from the beneficial bioactive compounds found in this food (e.g. polyphenols), molecules with potentially harmful effects may also be present, such as pyrrolizidine a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127169
更新日期：2020-10-30 00:00:00
abstract：:Effects of different levels of rutin (0, 10, 50, 100 and 200 μmol/g protein) on the conformational changes and gel properties of myofibrillar protein (MP) were investigated. Rutin at 200 μmol/g caused the greatest carbonyl content. The incorporation of rutin caused the losses of thiol, free amine and α-helix contents,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125206
更新日期：2019-12-15 00:00:00
abstract：:This study aimed at investigating two strategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bioprocessing and addition of green coffee infusion. Although both strategies had a significant effect on increasing the contents of total soluble phenolic compounds in breads, the ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127473
更新日期：2020-12-15 00:00:00
abstract：:This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of y...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.06.031
更新日期：2016-01-01 00:00:00
abstract：:Egg yolk phosvitin serves as a warehouse to provide metal ions for embryo development. It is significant for mineral metabolism study and also of great potential to be developed into functional foods with mineral absorption promoting ability. In this study, phosvitin was first extracted from yolk granules using 10% Na...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.120
更新日期：2014-09-01 00:00:00
abstract：:Sensory and nutritional properties of dry-cured ham can be negatively affected due to oxidative modifications of muscle proteins during its processing. In this study, a peptidomic approach has been used in order to study the evolution of oxidised peptides generated throughout the dry-curing process (0, 2, 3.5, 5, 6.5 ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.159
更新日期：2018-01-15 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：:Volatiles of papaya purees from four Costa Rican cultivars were analysed by solid-phase microextraction and gas chromatography-mass spectrometry. A total of 83 volatiles was assigned in the purees, of which 19 were detected for the first time as papaya constituents. As revealed by multivariate statistics, i.e., princi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.12.027
更新日期：2018-05-15 00:00:00
abstract：:In this study the presence of aroma compounds in grapes of Brancellao (Vitis vinifera L.) was investigated in order to obtain its aroma potential fingerprint. It is well known that differences exist in aromatic compounds amongst grapevine varieties at ripening stages. Within the framework of an increasingly competitiv...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.10.042
更新日期：2012-05-01 00:00:00
abstract：:Grape seed procyanidin extract (GSPE) modulates glucose homeostasis and insulinemia in several animal models. Under pathological conditions, insulin levels are dependent on pancreatic beta-cell functionality, as well as on the beta-cell mass expansion or apoptosis in the pancreas. In this study, we analysed the effect...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.088
更新日期：2013-05-01 00:00:00
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
更新日期：2020-07-30 00:00:00
abstract：:This study describes the development of an analytical approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complexation in situ by ethylenediaminetetraacetate (EDTA) and high performance liquid chromatography hyphenated to inductively coupled plasma-mass spectrometry (HPLC-ICP-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.110
更新日期：2018-02-01 00:00:00
abstract：:A sensitive and selective high performance liquid chromatography-tandem mass spectrometric method (HPLC-MS/MS) has been developed for simultaneous analysis of 11 components (7 flavonoids and 4 phenolic acids) in Herba Scutellariae barbatae. Simultaneous separation of these 11 compounds was achieved on a C18 analytical...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.064
更新日期：2011-12-01 00:00:00
abstract：:This study aimed to develop a novel approach to determine the correlation between the parvalbumin (PAV) contents and their corresponding immunoreactivity (detectability) in southern hemisphere fish species. The immuno-detected PAV contents of the test fish species were estimated by a quantitative SDS-PAGE. A quantitat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.153
更新日期：2017-12-15 00:00:00
abstract：:Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0-400.0mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80°C) and the microparticles subsequently re-dispersed ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.12.095
更新日期：2015-06-15 00:00:00
abstract：:Beverage fraud involving counterfeiting of brand spirits is an increasing problem not only due to deception of the consumer but also because it poses health risks e.g. from possible methanol admixture. Suspicious spirit samples from Russia and Kenya were analysed using 1H nuclear magnetic resonance (NMR) spectroscopy ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.065
更新日期：2018-04-15 00:00:00
abstract：:Incorporation of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in a marked concentration-dependent increase in both the total phenolics content (TPC) and antioxidant activity. Using dry-blanched PS to illustrate, the TPC increased by 86%, 357%, 533%, and 714%, respectively,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.125
更新日期：2014-02-15 00:00:00
abstract：:The processing of fish roe leads to changes in its chemical composition, the extent of which depends on the techniques and additives employed. This study aimed to investigate the effects of ripening temperature and the use of sodium benzoate and citric acid on the quality of ripened cod roe, with respect to the conten...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.010
更新日期：2011-12-01 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：:Amylose content is an important determinant of rice quality. Accurate non-destructive determination of amylose content remains a primary challenge for the rice industry. Here, we analysed the accuracy of three models for the non-destructive determination of amylose content. The models were developed by combining near-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.005
更新日期：2019-07-15 00:00:00
abstract：:The aim of this work was to analyse the hypotensive effect of amaranth protein/peptides on spontaneously hypertensive rats (SHR). The mechanism of action of these peptides was studied in vivo and ex vivo. We also tested the effect of protection against gastrointestinal digestion (GID) exerted by an O:W emulsion on the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125601
更新日期：2020-03-05 00:00:00
abstract：:This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and fr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.01.060
更新日期：2011-08-01 00:00:00
abstract：:The calibration uncertainty associated with the determination of metals at trace levels in a drinking water sample by ICP-MS was estimated when signals were affected by two error contributions, namely instrumental errors and operational condition errors. The calibration uncertainty was studied by using J concentration...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.020
更新日期：2015-06-15 00:00:00
abstract：:Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.066
更新日期：2017-08-15 00:00:00
abstract：:A sensitive and reliable method was developed and validated for the simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids based on a rapid metabolomic extraction procedure combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in a single chromato...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128712
更新日期：2021-05-15 00:00:00
abstract：:This study determined nutrients, chemical contaminants, (insecticide residues and heavy metals), and natural toxic substances (nitrate, nitrite, cyanide, oxalate, phytate, and trypsin inhibitor) in tubers of Jerusalem artichokes-Kaentawan in the Thai language-grown in four major provinces in Thailand. They were purcha...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.116
更新日期：2018-01-01 00:00:00
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
更新日期：2019-10-15 00:00:00
abstract：:As the most important tenderness related protein in mammal, there are few studies on how the nanoscale morphology of collagen I in tissues is related to traditional meat processing. The ultrastructure and mechanical characteristics of collagen fibers in tendon with different treatments have been explored in this study...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128985
更新日期：2021-01-09 00:00:00
abstract：:Myosin heavy chain (MHC) isoforms in goat muscles and their possible relationships with meat quality have not been fully elucidated. This study characterized the MHC isoforms in different caprine muscles using sodium dodecyl sulphate glycerol gel electrophoresis (SDS-GGE). The relationships between MHC isoforms, calpa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126677
更新日期：2020-08-15 00:00:00
