Abstract:
:A novel magnetic carboxylated multi-walled carbon nanotubes (c-MWCNT-MNPs) was proposed for magnetic solid-phase extraction coupled with liquid chromatography-tandem mass spectrometry to determine phenolic compounds in sesame oil. In this study, c-MWCNT-MNPs were acquired by simply dispersing Fe3O4 magnetic nanoparticles into carboxylated multi-walled carbon nanotubes. The major parameters affecting extraction efficiency were optimized, including the type and volume of desorption solvents, extraction and desorption time, washing solution, and sorbent amount. The limit of quantifications and limit of detections were from 0.03μg/kg to 43.00μg/kg and from 0.01μg/kg to 13.60μg/kg, respectively. The recoveries of phenolic compounds in vegetable oils were in the range of 83.8-125.9% with inter-day and intra-day precisions of less than 13.2%. It was confirmed that this method was simple, rapid and reliable with an excellent potential for routine analysis of phenolic compounds in oil samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wu R,Ma F,Zhang L,Li P,Li G,Zhang Q,Zhang W,Wang Xdoi
10.1016/j.foodchem.2016.02.086subject
Has Abstractpub_date
2016-08-01 00:00:00pages
334-342eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30258-8journal_volume
204pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Procyanidins (PCs) are polyphenols highly accumulated in litchi fruit (Litchi chinensis). Despite their bioactivity, the molecular composition of native and oxidized procyanidins is little understood. In this paper, polyphenols from litchi pericarp were extracted using two solvents (methanol and acetone). The mean deg...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.020
更新日期:2019-09-01 00:00:00
abstract::Heat- and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite d...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126364
更新日期:2020-06-30 00:00:00
abstract::The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.044
更新日期:2017-08-01 00:00:00
abstract::Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128735
更新日期:2021-05-15 00:00:00
abstract::Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.03.047
更新日期:2013-11-01 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 study, fruits of Rosa dumalis, R. canina, and R. villosa were cultivated and harvested at six different time points based on colour changes during the ripening period. Phenolic acid and flavonoid contents in fresh hypanthium were determined by HPLC-DAD. Derivatives of organic acid (gallic, caffeic, p-coumaric,...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.05.004
更新日期:2017-11-15 00:00:00
abstract::This work aimed at investigating the behaviour of Trolox, vitamin E analogue, in presence of macromolecule-bound antioxidants in aqueous radical medium. Three main groups of macromolecule-bound antioxidants were assayed: dietary fiber (DF), protein and lipid-bound antioxidants, represented by whole wheat, soybean and ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.009
更新日期:2018-03-15 00:00:00
abstract::In this study, we extracted exopolysaccharides from Pythium arrhenomanes and purified them to obtain three polysaccharides (PEPS-1, PEPS-2, PEPS-3). The composition of these polysaccharides was determined. PEPS-2 and PEPS-3 showed outstanding antioxidant activities. PEPS-2 was chosen as a polysaccharide-based coating ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125604
更新日期:2020-03-30 00:00:00
abstract::Exogenous melatonin application at 0, 1, 10, 100, and 1000 µM retarded cap browning of button mushrooms (Agaricus bisporus) by 78.35, 31.40, 30.91, 27.17, and 32.50 %, respectively.Mushrooms treated with 100 µM melatonin also had lower weight loss and higher firmness. During the first 5 days of storage at 4 °C, higher...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2021.129074
更新日期:2021-01-19 00:00:00
abstract::This work developed an analytical method to differentiate conventional and omega-3 fat acids enriched eggs by Raman spectroscopy and multivariate supervised classification with Partial Least Squares Discriminant Analysis (PLS-DA). Forty samples of enriched eggs and forty samples of different types of common eggs from ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.12.084
更新日期:2019-02-01 00:00:00
abstract::The present study aimed to extend application of the FT-MIR technique to the quality control of traded saffron that suffers various types of fraud or mislabelling. Spectroscopic data were obtained for samples stored for different periods in the dark. Samples with the highest quality according to ISO 3632 specification...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.11.014
更新日期:2014-05-01 00:00:00
abstract::This study was aimed to reduce the concentrations of benzopyrene (BaP) and acrylamide (ACR) in roasted coffee beans by corona discharge plasma jet (CDPJ). The initial concentrations of BaP and ACR in roasted beans were decreased by 53.6% and 32.0%, respectively, following CDPJ (powered by 20 kV DC/1.5 A) treatment for...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127117
更新日期:2020-10-30 00:00:00
abstract::The anti-metabolic or insecticidal gene, arcelin (Arl) was isolated, cloned and sequenced using sequence specific degenerate primers from the seeds of Lablab purpureus collected from the Western Ghats, Tamil Nadu, India. The L. purpureus arcelin nucleotide sequence was homologous to Arl-3 and Arl-4 alleles from Phaseo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.129
更新日期:2012-12-15 00:00:00
abstract::A gene (RmGBE) encoding a glycogen branching enzyme from Rhizomucor miehei was cloned into the pET28a (+) vector and expressed in Escherichia coli, and biochemically analysed. RmGBE had an open reading frame of 2097bp encoding 698 amino acid residues. The purified enzyme was a monomer of 78.1kDa. RmGBE was optimally a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.161
更新日期:2014-09-15 00:00:00
abstract::Iron (Fe) and folic acid (FA) fortified parboiled rice was produced by applying 'brown rice parboiling' method. The effect of milling and the effectiveness of fortification were tested in relation to the amount of bioaccessible and bioavailable form of Fe and FA. An in vitro starch hydrolysis assay was employed to ass...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.044
更新日期:2019-09-15 00:00:00
abstract::Direct competitive enzyme-linked immunosorbent assay (ELISA) for 2,4-dichlorophenoxyacetic acid (2,4-D) was developed. Varying the concentrations of monoclonal anti-2,4-D-antibody and the conjugate of soybean peroxidase and 2,4-D the conditions of ELISA performance were optimised. The chemiluminescent method based on ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.060
更新日期:2013-11-15 00:00:00
abstract::A large number of bioactive peptides isolated from natural sources are known to play important physiological roles in the human body. It is possible to use these as alternative therapy agents. One example is yolkin which can be useful as a food supplement, a natural therapeutic agent for preventing and treating cognit...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.101
更新日期:2017-09-01 00:00:00
abstract::The antibacterial activities and mechanism of a new P7 were investigated in this study. P7 showed antimicrobial activities against five harmful microorganisms which contaminate and spoil food (MIC=4-32 μM). Flow cytometry and scanning electron microscopy analyses demonstrated that P7 induced pore-formation on the cell...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.113
更新日期:2015-01-01 00:00:00
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
更新日期:2014-01-01 00:00:00
abstract::Non-celiac gluten sensitivity (NCGS) is still an undefined syndrome whose triggering mechanisms remain unsettled. This study aimed to clarify how cultured peripheral blood mononucleated cells (PBMC) obtained from NCGS patients responded to contact with wheat proteins. Results demonstrated that wheat protein induced an...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.12.061
更新日期:2015-06-01 00:00:00
abstract::Thirteen samples representing five species were collected from different provinces of Southwest China, and their chemical composition, antihyperglycemic activity, and antioxidant activity were evaluated. These mushrooms had high crude protein (21.72-30.59g/100g dw) and total carbohydrate (49.18-62.58g/100g dw) content...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.032
更新日期:2016-11-15 00:00:00
abstract::Fruiting bodies of the oyster mushroom Pleurotus ostreatus were illuminated with UV-B with a light intensity maximum at 310-320 nm and 11.5 W/m² for 60 min at 20 °C. Changes of the sterol and fatty acid spectrum were quantified. The onset of ergocalciferol (vitamin D₂) formation was immediate in fruiting bodies illumi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.064
更新日期:2014-04-15 00:00:00
abstract::This study was the first investigation into the main inducers of two lignifications by examining the changes of physicochemical properties and gene expression in king oyster mushrooms, under different conditions, during 21 days of storage. The results showed that the toughness, firmness and gumminess of the no-woundin...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125224
更新日期:2019-12-15 00:00:00
abstract::In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I- to form I3-. Anionic I3- rea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.104
更新日期:2017-10-01 00:00:00
abstract::Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea. It involves a series of reactions that modify ...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2019.126043
更新日期:2020-05-15 00:00:00
abstract::Watermelon seed, a watermelon processing industry by-product, is a good protein source for the preparation of antioxidant peptides due to its high protein content, low cost, special amino acid composition. Antioxidant hydrolysates obtained from watermelon seed protein (WSP) after slit divergent ultrasound (SDU) treatm...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127135
更新日期:2020-10-30 00:00:00
abstract::Food safety issues are a great concern of the international community. Many methods to analyze and detect food contaminants have been widely researched because both biological and chemical contaminants in food can cause severe damage to human health. Several adsorbent materials have been utilized in the complicated pr...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.127255
更新日期:2020-11-15 00:00:00
abstract::An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two frozen treatment groups (-20 °C and -40 °C) compared with the fresh contr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.046
更新日期:2018-06-15 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