Abstract：
:Application of FT-Raman spectroscopy for simultaneous quantification of carotenoids, carbohydrates, polyacetylenes and phenylpropanoids with high bioactive potential was investigated in storage roots of Daucus carota. Within single FT-Raman experiment carbohydrates, carotenoids, and polyacetylenes could be reliably quantified with high coefficients of determination of R(2)>0.91. The most abundant individual representatives of each compound class could be quantified with comparably high quality resulting in R(2)=0.97 and 0.96 for α-carotene and β-carotene, in R(2)=0.90 for falcarindiol (FaDOH), R(2)=0.99, 0.98 and 0.96 for fructose, glucose and sucrose. In contrast, application of FT-Raman spectroscopy for quantification of two laserine-type phenylpropanoids was investigated but failed due to low concentration and Raman response. Furthermore, evaluation of metabolic profiles by principle component analysis (PCA) revealed metabolic variety of carrot root composition depending on root color and botanical relationship.
journal_name
Food Chemjournal_title
Food chemistryauthors
Krähmer A,Böttcher C,Rode A,Nothnagel T,Schulz Hdoi
10.1016/j.foodchem.2016.05.176subject
Has Abstractpub_date
2016-12-01 00:00:00pages
495-502eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30867-6journal_volume
212pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:An improved quality benchmarking and shelf life evaluation of freshly harvested black tiger shrimp (Penaeus monodon) was pursued by combining sensory and chemical methods. This involved developing a quality index method (QIM) to further assess both freshness and shelf life of the studied shrimp samples. The quality in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.055
更新日期：2017-11-15 00:00:00
abstract：:Bitter sensation is mediated by various bitter taste receptors (T2Rs), thus T2R antagonists are actively explored. Our objective was to look for novel T2R blockers in hen protein hydrolysate (HPH). We screened the least bitter HPH fractions using electronic tongue, and analyzed their peptide sequences and calcium mobi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.059
更新日期：2019-06-15 00:00:00
abstract：:Protective effects of recently synthesised dehydrozingerone, M1OH (which is one half of the molecule of curcumin) and dimer of dehydrozingerone, D1(OH)2, as individual compounds (1 mM) and as equimolar binary (1:1) and ternary (1:1:1) mixtures with α-tocopherol (TOH) and/or ascorbyl palmitate (AscPH), were studied dur...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.036
更新日期：2014-08-15 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：:Centesimal composition and lipid profiles were evaluated in muscle tissue of four species of Brazilian fish using the Kjeldahl and Bligh & Dyer gravimetric methods and gas chromatography, respectively. The moisture, protein, total lipid, and ash values (g/100g) ranged from 71.13 to 78.39; 18.10 to 19.87; 1.05 to 9.03;...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.055
更新日期：2014-10-01 00:00:00
abstract：:Sterol dimers are the main oxidation products formed during sterols degradation at elevated temperatures. An investigation was carried out to decipher the structure of dimers differing in polarity, formed during β-sitosterol thermo-oxidation. The oxidation products were fractionated using silica gel into non-polar (NP...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.079
更新日期：2014-05-15 00:00:00
abstract：:Due the negative effects of pesticides on environment and human health, more efficient and environmentally friendly methods are needed. In this sense, a simple, fast, free from memory effects and economical direct-immersion single drop micro-extraction (SDME) method and GC-MS for multi-class pesticides determination i...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.030
更新日期：2017-12-15 00:00:00
abstract：:Bottled water is packaged in either glass or, to a large extent, in plastic bottles with metallic or plastic caps of different material, shape and colour. Plastic materials are made of one or more monomers and several additives that can eventually migrate into water, either during bottle manufacturing, water filling o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.075
更新日期：2014-08-01 00:00:00
abstract：:In this work, SBA-15 mesoporous silica has been chemically functionalized with guanidin groups. The resulting material has been characterised and employed as solid phase extractant for preconcentration of Pb(2+), Cu(2+), Zn(2+) and Cd(2+) ions. The ions were identified by flame atomic absorption spectrometry (FAAS). T...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.04.096
更新日期：2013-12-01 00:00:00
abstract：:This article reviews recent developments in methods of sample preparation and analytical methodologies for the quantification of anthocyanins and their extraction from food sources. Various methods for sample extraction and purification are highlighted and evaluated. The use of UV-diode array, along with improved liqu...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2018.01.055
更新日期：2018-06-01 00:00:00
abstract：:The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.005
更新日期：2018-07-15 00:00:00
abstract：:Phenolic compounds are a large class of plant secondary metabolites with various health-promoting effects, and are known for their structural diversity. Therefore, high efficiency characterization of phenolic profiles is of key importance in identifying their potential bioactivity. In the present study, Global Natural...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.001
更新日期：2019-06-01 00:00:00
abstract：:A gas chromatography-tandem mass spectrometry method was developed for simultaneous determination of 38 polychlorinated biphenyls (PCBs) in tea. Sample preparation was based on a dispersive solid phase extraction procedure through an extraction of target compounds. An appropriate amount of polyvinylpolypyrrolidone was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126290
更新日期：2020-06-30 00:00:00
abstract：:Chitosan (CH)-tripolyphosphate (TPP) submicron particles were formed as carriers of entrapped rutin, and the release properties characterized using simulated gastric juices and fluids of the small intestine. Particle size, charge and entrapment efficiencies were investigated as a function of the CH:TPP molar ratio (2....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.070
更新日期：2012-10-15 00:00:00
abstract：:In the present work, a rapid and simple procedure was developed and validated for the analysis of trans-resveratrol in vegetable oils based on magnetic hydrophilic multi-walled carbon nanotubes (h-MWCNT-MNPs) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). h-MWCNT-MNPs were simply obtained by ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.021
更新日期：2015-07-01 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：:A simple and high-throughput multiresidue pesticide analysis method was developed and validated for 219 pesticides in cereals (corn, wheat flour and rice) based on QuEChERS (quick, easy, cheap, effective, rugged, and safe) procedure combined with gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS). Diffe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.102
更新日期：2015-02-15 00:00:00
abstract：:Soluble dietary fibre (SDF) is considered the most effective fraction of dietary fibre (DF) for human health. In this study, extrusion technology was applied to enhance the SDF obtained from orange pomace, a byproduct of juice extraction containing a high level of DF. The pomace was processed in a single-screw extrude...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.039
更新日期：2016-02-01 00:00:00
abstract：:In order to study the effect of high-pressure (HP) treatment and two different methods of brine addition (important for lysosomal membrane destabilisation) on lysosomal enzymes activity and protein degradation, pork semitendinosus muscle was brine enhanced by injection or tumbling, and HP treated at 600 MPa following ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.089
更新日期：2012-10-01 00:00:00
abstract：:Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.040
更新日期：2013-08-15 00:00:00
abstract：:Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to prevent oxidation during storage. Nanoliposomes prepared by US and MF were characterized based on particle size, structure and stability. The parti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125916
更新日期：2020-04-25 00:00:00
abstract：:This study describes the characterisation of a new angiotensin I-converting enzyme (ACE) inhibitory peptide from the fruiting body of Pleurotus cornucopiae which could be used as a functional food or nutraceutical compounds. After purification of the ACE inhibitor in an ultrafiltration, Sephadex G-25 column chromatogr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.01.010
更新日期：2011-07-15 00:00:00
abstract：:This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.10.090
更新日期：2012-05-01 00:00:00
abstract：:An initial laboratory-scale evaluation of separation characteristics of membranes with nominal molecular weight cut-offs (NMWCO) ranging from 30kD down to 0.5kD indicated effective separation of betalains in the 0.5kD region. Subsequent pilot-level trials using 1kD, loose reverse osmosis (LRO) and reverse osmosis (RO)...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.132
更新日期：2017-01-15 00:00:00
abstract：:Extracts from 11 vegetables of Indonesian origin were screened for flavonoid content, total phenolics, and antioxidant activity. The flavonols myricetin, quercetin, and kaempferol and flavones luteolin and apigenin were quantified by HPLC. Flavonoid content in mg/100 g fresh weight (fw) was apparently initially report...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2010.01.033
更新日期：2010-08-15 00:00:00
abstract：:We present an implementation of the absolute quantification (AQUA) method for monitoring of peptide abundance in complex mixtures of processed proteins. Specific peptide markers from meats (chicken, duck, goose, pork and beef) and common protein allergenic additives (soy, milk and egg white preparations) were chosen a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.131
更新日期：2019-02-15 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：:Resveratrol and quercetin are well-known polyphenolic compounds present in common foods, which have demonstrated enormous potential in the treatment of a wide variety of diseases. Owing to their exciting synergistic potential and combination delivery applications, we developed a simple and rapid RP-HPLC method based o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.11.078
更新日期：2016-04-15 00:00:00
abstract：:Plastic multilayers are widely used for baby food packaging. However, it is important to consider that migration of food contact materials (FCM) into the baby food can occur. The comprehensive identification of potential migrants, including intentionally added substances (IAS) and non-intentionally added substances (N...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.105
更新日期：2019-10-15 00:00:00
abstract：:Co-solute requirements for high methoxy pectin gelation were observed by the addition of glucose syrup and polydextrose at concentrations varying from 50% to 78% (w/w). Pectin content was fixed at 2% (w/w) in formulations. Studies from small deformation dynamic oscillation in shear, modulated differential scanning cal...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.06.014
更新日期：2012-12-01 00:00:00
