Abstract:
:Espresso coffee samples prepared at various roasting degrees defined according to its basic conventional classification (light, medium, medium-dark and dark roasted) were analyzed by ultra-performance liquid chromatography/tandem mass spectrometry. Obtained raw data were processed using multivariate statistical analysis (Principal Component Analysis, PCA) to evaluate chemical differences between each roasting degrees (untargeted part of study). All four roasting degrees were resolved in appropriate Score plot. Orthogonal Projections to Latent Structures provided signals of significant markers describing the differences among particular roasting degrees. Detailed interpretation of those signals by targeted LC/MS(2) analysis revealed four groups of compounds. The first two groups involve chlorogenic acids and related lactones. The signals of other two sets of markers were ascribed to some specific atractylosides and particular melanoidins. Ratios of contents of selected representatives of each group to the sum of all identified markers were proposed as definite parameters for determination of roasting degree of Brazilian coffee Arabica.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kučera L,Papoušek R,Kurka O,Barták P,Bednář Pdoi
10.1016/j.foodchem.2015.12.080subject
Has Abstractpub_date
2016-05-15 00:00:00pages
727-35eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30358-7journal_volume
199pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::In this work, an analytical methodology in combination with a low power benchtop total reflection X-ray fluorescence (TXRF) system has been developed for multi-elemental analysis of vegetal materials. An easy and rapid sample preparation consisting in suspending 20mg of sample in de-ionized water showed to be the most...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.022
更新日期:2017-03-01 00:00:00
abstract::In this study, roasting was applied to enhance the volatile compound content and antioxidant activity of hot-air dried omija (Schisandra chinensis Baillon) fruit. The major volatile compounds were furfural, 1,8-cineole and terpinen-4-ol. Total volatile compound concentration in omija roasted at 150 ℃ for 15 min was ap...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127836
更新日期:2021-02-15 00:00:00
abstract::The SDME-GC/MS method was applied to residual determination of anesthetic menthol in fish. The extractions took place from the headspace of the sample using 1.8µL of octane as the extraction solvent. To obtain the ideal extraction condition, was used Response Surface Methodology, defining: extraction time 15min, tempe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.087
更新日期:2017-08-15 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::Here we demonstrate a novel phage-magnetic-chemiluminescent enzyme immunoassay (P-MCLEIA) for detection of zearalenone (ZEN). The P-MCLEIA was more efficient than conventional ELISA through several improvements. In the P-MCLEIA, magnetic nanoparticles were replaced of microplates as solid phases to reduce the whole in...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126905
更新日期:2020-04-24 00:00:00
abstract::The quality characteristics of waxy and non-waxy proso millet (Panicum miliaceum L.) are different because of their varying amylose content. Physical appearance, pasting properties, cooking and edibility were investigated in five waxy and five non-waxy proso millet varieties. The results showed that the amylose conten...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.03.009
更新日期:2018-08-15 00:00:00
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
更新日期:2020-08-30 00:00:00
abstract::This study was performed to investigate the effect of scoparone on the differentiation of 3T3-L1 preadipocytes. Scoparone inhibited triglyceride (TG) accumulation in the mature adipocytes, evidenced by Oil-red O staining and intracellular quantification. Real time-PCR analysis showed that scoparone significantly down-...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.036
更新日期:2013-11-15 00:00:00
abstract::Consumer awareness, pesticide and fertilizer contaminations and environmental concerns have resulted in significant demand for organically grown farm produce. Consumption of berries has become popular among health-conscious consumers due to the high levels of valuable antioxidants, such as anthocyanins and other pheno...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.03.130
更新日期:2012-10-15 00:00:00
abstract::Psidium cattleianum, an unexploited Brazilian native fruit, is considered a potential source of bioactive compounds. In the present study, the in vitro scavenging capacity of skin and pulp extracts from P. cattleianum fruits against reactive oxygen species (ROS) and reactive nitrogen species (RNS) was evaluated by in ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.079
更新日期:2014-12-15 00:00:00
abstract::A novel acidic polysaccharide fraction (PZMP2-2) was isolated from Ziziphus Jujuba cv. Muzao fruit via hot water extraction and purified by DEAE-Sepharose FF and Sephacryl S-300 column chromatography. PZMP2-2 consisted of rhamnose, arabinose, xylose, galactose, and galacturonic acid in a ratio of 1.18: 5.23: 0.22: 2.6...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.037
更新日期:2019-02-15 00:00:00
abstract::The effect of dephytinisation, using an exogenous phytase under optimal conditions (pH 5.5, 37 °C), and subsequent removal of the soaking solution after processing, on the bioavailability of iron from faba bean (Vicia faba L.) flour was studied. Soaking of the faba bean flour led to a considerable reduction in the con...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.03.082
更新日期:2012-10-01 00:00:00
abstract::The effect of dietary protein on the induction of intestinal hormones is recognised. However, little is known about the nature of the digestion products involved in this intestinal signalling. Our aim was to characterise egg white protein digestion products and study their ability to induce CCK and GLP-1 release in en...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127188
更新日期:2020-05-30 00:00:00
abstract::A method for simultaneously separating six arsenic (As) species was established by ultrasound-assisted extraction-anion exchange chromatography coupled with inductively coupled plasma mass spectrometry. Six As species could be well separated within 15 min when 0.3 M acetic acid and 25 mM NH4H2PO4 were used as the extr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.04.036
更新日期:2018-10-01 00:00:00
abstract::The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and cheese texture firmer, as the pH decreased from pH 5.0 to pH 4.3, despite the viscoelasticity of these gels remaining similar during heating. Protein hydration and secondary structure appeared ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127327
更新日期:2020-12-01 00:00:00
abstract::The aim of this study was to evaluate the contamination of widely consumed rice brands in Tehran, Iran with three heavy metals: arsenic, lead, and cadmium. To this end, 250 rice samples were collected and 90 samples out of them were analyzed using ICP-MS. Finally, human health risk assessment were performed. Our resul...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.090
更新日期:2019-03-30 00:00:00
abstract::A novel sensor for the rapid and label-free detection of imidacloprid was developed based on the combination of a colloidal crystal templating method and a molecular imprinting technique. The molecular imprinted photonic hydrogel film was prepared with methacrylic acid as monomers, ethylene glycol dimethylacrylate as ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.06.024
更新日期:2013-12-15 00:00:00
abstract::Botanical origin of the nectar predominantly affects the chemical composition of honey. Analytical techniques used for reliable honey authentication are mostly time consuming and expensive. Additionally, they cannot provide 100% efficiency in accurate authentication. Therefore, alternatives for the determination of fl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.040
更新日期:2015-03-01 00:00:00
abstract::Flocculation and sedimentation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (carrageenan, alginate and carboxymethyl cellulose (CMC)) as flocculants was investigated at different pH-values. The effect of flocculant concentration on particle size and viscosity of SBW was al...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125299
更新日期:2020-01-01 00:00:00
abstract::The effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the gelation of soymilk by reducing gelation time, increasing gel strength, and enhancing wat...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125961
更新日期:2020-05-01 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::The aryl hydrocarbon receptor (AhR) is a ligand-activated transcription factor that mediates toxicological effects by binding to agonists such as dioxins. We previously reported the presence of natural dioxin-like ligands in foods. To further characterise natural ligands with dioxin-like activity, we examined the infl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2010.12.034
更新日期:2011-06-15 00:00:00
abstract::Ultra performance liquid chromatography coupled to mass spectrometry was used for the simultaneous separation and determination of reducing monosaccharides (fructose and glucose), a non-reducing disaccharide (sucrose) and oligosaccharides (kestose and nystose) in HILIC mode. The chromatographic separation of all sacch...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.12.035
更新日期:2015-06-01 00:00:00
abstract::The present study deals with the evaluation of antidiabetic activities of Fagioli di Sarconi beans (Phaseolus vulgaris), including 21 ecotypes protected by the European Union with the mark PGI (i.e., Protected Geographical Indication), and cultivated in Basilicata (southern Italy). For this purpose, α-glucosidase and ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.091
更新日期:2018-03-01 00:00:00
abstract::Virgin olive oils (VOO) and extra virgin olive oils (EVOO) contain a specific fraction of polyphenols (hydroxytyrosol and its derivatives) that produce beneficial physiological effects. The European Food Safety Authority (EFSA) authorised a health claim for olive oil (OO) containing at least 250 mg/Kg of those polyphe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128291
更新日期:2021-04-16 00:00:00
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
更新日期:2013-12-15 00:00:00
abstract::Pure stevioside was extracted from leaves of Stevia rebaudiana (Bertoni) to be used as a reference material in the instrument calibration or method validation process. The mass fraction was determined by comparison between the mass balance method and quantitative nuclear magnetic resonance (qNMR) spectroscopy. The imp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.02.029
更新日期:2018-07-30 00:00:00
abstract::Gastric protein hydrolysis may influence gastric emptying rate and subsequent protein digestibility in the small intestine. This study examined the gastric hydrolysis of dietary protein from raw and roasted almonds in the growing pig as a model for the adult human. The gastric hydrolysis of almond proteins was quantif...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.085
更新日期:2016-11-15 00:00:00
abstract::The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence was measured on compr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.114
更新日期:2012-12-01 00:00:00
abstract::Alkaline saponification is often used to remove interfering chlorophylls and lipids during carotenoids analysis. However, saponification also hydrolyses esterified carotenoids and is known to induce artifacts. To avoid carotenoid artifact formation during saponification, Larsen and Christensen (2005) developed a gentl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.098
更新日期:2014-11-15 00:00:00