Abstract:
:A new computational approach for the determination of 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH-RSA) in food is reported, based on the concept of machine learning. Trolox standard was mix with DPPH at different concentrations to produce different colors from purple to yellow. Artificial neural network (ANN) was trained on a typical set of images of the DPPH radical reacting with different levels of Trolox. This allowed the neural network to classify future images of any sample into the correct class of RSA level. The ANN was then able to determine the DPPH-RSA of cinnamon, clove, mung bean, red bean, red rice, brown rice, black rice and tea extract and the results were compared with data obtained using a spectrophotometer. The application of ANN correlated well to the spectrophotometric classical procedure and thus do not require the use of spectrophotometer, and it could be used to obtain semi-quantitative results of DPPH-RSA.
journal_name
Food Chemjournal_title
Food chemistryauthors
Musa KH,Abdullah A,Al-Haiqi Adoi
10.1016/j.foodchem.2015.08.038subject
Has Abstractpub_date
2016-03-01 00:00:00pages
705-11eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01235-2journal_volume
194pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::In this study the impact of covalent complexes of α-lactalbumin (α-La) with (-)-epigallocatechin gallate (EGCG) or chlorogenic acid (CA) was investigated on the physicochemical properties of β-carotene oil-in-water emulsions. EGCG, or CA, was covalently linked to α-La at pH 8.0, as evidenced by increased total phenoli...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.10.070
更新日期:2015-04-15 00:00:00
abstract::In this study, β-amylase degradation was used to modulate the fine structure and intestinal biodegradability of sugary maize soluble starch particles. The remnants from extended β-amylase degradation of soluble starch particles exhibited a resistance to the enzyme action, and the particle size ranged from 30 to 105 nm...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.12.101
更新日期:2015-06-15 00:00:00
abstract::In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.107
更新日期:2017-09-15 00:00:00
abstract::In the perspective of studying lipid biosynthesis in the argan seed, the anatomy, ploidy level and lipid composition of mature seed tissues were investigated using an experimental design including two locations in Algeria and four years of study. Using flow cytometry, we determined that mature argan seeds consist of t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.02.112
更新日期:2015-08-15 00:00:00
abstract::Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128360
更新日期:2021-04-16 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::Hedyotis diffusa Willd. (Baihuasheshecao) is an ingredient of herbal teas commonly consumed in the Orient and tropical Asia for cancer treatment and health maintenance. In the market, this ingredient is frequently adulterated by the related species Hedyotis corymbosa (L.) Lam. The objective of this study is to develop...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.05.085
更新日期:2013-12-01 00:00:00
abstract::The aim of this research was to study the effect of milk processing on the in vivo upper digestive tract digestion of milk fat globules. Fasted rats were serially gavaged over a 5h period with cream from raw, pasteurised, or pasteurised and homogenised milk. Only a few intact dietary proteins and peptides were present...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.06.019
更新日期:2013-12-01 00:00:00
abstract::A series of xanthans containing different levels of the charged group pyruvate has been examined. The X-ray diffraction patterns of the powders of these materials had different levels of a sharp pattern superimposed on an amorphous background. As the moisture content increased so the intensity of the sharp pattern inc...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.01.096
更新日期:2013-08-15 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
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, 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::The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) gen...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128689
更新日期:2021-05-15 00:00:00
abstract::A simple, sensitive and rapid method is proposed for simultaneous determination of 120 various classes of herbicides in oilseed samples. A one-step QuEChERS-based approach to extraction and cleanup has been developed. LC-MS/MS was used to evaluate the proposed sample treatment methodologies. The new one-step QuEChERS ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.076
更新日期:2017-09-01 00:00:00
abstract::Mushrooms have unique sensory properties and nutritional values as well as health benefits due to their bioactive compounds, especially beta-glucans. Well-known edible and medicinal mushroom species as well as uncommon or unknown species representing interesting sources of bioactive beta-glucans have been widely studi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.08.010
更新日期:2017-02-01 00:00:00
abstract::A simple method for determination of metrafenone in vegetables by matrix solid-phase dispersion (MSPD) and HPLC was developed. All vegetable samples were extracted with dichloromethane, and then the extracts were directly separated on a reversed-phase column with isocratic elution without a cleanup step. The linearity...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.07.061
更新日期:2017-01-01 00:00:00
abstract::This work aimed to assess the richness of the food halophytes Crithmum maritimum and Inula crithmoїdes on phenolics and essential oils (EOs) and to evaluate the antioxidant and antibacterial potential of these metabolites. Results displayed that extract of I. crithmoїdes possesses considerable contents of phenolic com...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.034
更新日期:2014-02-15 00:00:00
abstract::The purpose of this study was to investigate the impact of temperature on the release of PET-bottle constituents into water and to assess the potential health hazard using in vitro bioassays with bacteria and human cell lines. Aldehydes, trace metals and other compounds found in plastic packaging were analysed in PET-...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.01.046
更新日期:2013-08-15 00:00:00
abstract::The present study investigated the effect of different irradiation dose (0, 3, 5 and 7 kGy) on the emulsifying properties development of pork myofibrillar protein (MP) and sacroplasmic protein (SP). The results showed that emulsifying activities of SP was significantly impaired by the increasing irradiation dose, whil...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.104
更新日期:2018-06-30 00:00:00
abstract::The structural characteristics of noodle dough under different vacuum mixing times were investigated using three flour samples by texture profile analysis (TPA), SEM, FTIR micro-imaging, and by measuring the glutenin macropolymer and free -SH content. The sheeted dough mixed for 8 min presented better textural propert...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.04.045
更新日期:2015-12-01 00:00:00
abstract::Aim of the present study was to investigate the localisation of the extractable oil in spray-dried microencapsulated fish oil prepared under different spray-drying conditions and to investigate the impact on lipid oxidation upon storage. Confocal laser scanning microscopy, scanning electron microscopy and different ex...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.12.016
更新日期:2008-07-01 00:00:00
abstract::Stability of protein-polyphenol aggregate particles, created by complexing polyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was evaluated in an in vitro gastrointestinal model. Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from blueberry and ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127279
更新日期:2020-11-30 00:00:00
abstract::Apis cerana honey collected from the Qinling Mountains in China has been widely used for its antimicrobial property in traditional Chinese medicine. However, its antibacterial mechanism against Salmonella Typhimurium LT2 is still uncertain. A total of 52 volatile components were identified using headspace-gas-chromato...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127774
更新日期:2021-02-01 00:00:00
abstract::This study approaches the determination of nine elements from Brazilian carbonated soft drinks of several flavors and manufactures using inductively coupled plasma optical emission spectrometry (ICP OES). The concentrations of the elements varied as follows: (in µg L-1: Cu: 4.00-78.0; Fe: 74.0-506; Mn: 20.0-66.0; Zn: ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.021
更新日期:2019-02-01 00:00:00
abstract::α-Tocopherol-loaded niosome was developed using modified heating method. The influence of surfactants (Span60 and Tween60) in different mole ratios, presence or absence of cholesterol (Chol) and dicetyl phosphate (DCP) as well as different concentration of α-tocopherol (α-TOC) on mean size, polydispersity index, zeta ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.11.129
更新日期:2017-04-15 00:00:00
abstract::Differences in the content of sugars, organic acids, total phenolics and antioxidative activity have been evaluated among three different elderberry species (Sambucus nigra, Sambucus cerulea, Sambucus javanica) and seven interspecific hybrids. The highest content of sugars has been determined in the fruits of JA×CER h...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.01.044
更新日期:2016-06-01 00:00:00
abstract::Since breastfeeding is not always possible, infant formulas (IFs) are supplemented with prebiotic oligosaccharides, such as galactooligosaccharides (GOS) and/or fructooligosaccharides (FOS) to exert similar effects to those of the breast milk. Nowadays, a great number of infant formulas enriched with prebiotics are di...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.127
更新日期:2016-03-01 00:00:00
abstract::Stevioside, a diterpene glycoside, is well known for its intense sweetness and is used as a non-caloric sweetener. Its potential widespread use requires an easy and effective extraction method. Enzymatic extraction of stevioside from Stevia rebaudiana leaves with cellulase, pectinase and hemicellulase, using various p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.11.063
更新日期:2012-06-01 00:00:00
abstract::We investigated the anti-inflammatory effect of trilobatin, the flavonoid isolated from the leaves of Lithocarpus polystachyus Rehd, as well as the underlying molecular mechanisms. Treatment with trilobatin (0.005-5 μM) dose-dependently inhibited the lipopolysaccharide (LPS)-induced mRNA expression and secretion of pr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.06.022
更新日期:2015-01-01 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