Abstract：
:A simple method based on FAAS was developed for the sequential multi-element determination of Cu, Zn, Mn, Mg and Si in beverages and food supplements with successful results. The main absorption lines for Cu, Zn and Si and secondary lines for Mn and Mg were selected to carry out the measurements. The sample introduction was performed using a flow injection system. Using the choice of the absorption line wings, the upper limit of the linear range increased up to 110mgL-1 for Mg, 200mgL-1 for Si and 13mgL-1 for Zn. The determination of the five elements was carried out, in triplicate, without the need of additional sample dilutions and/or re-measurements, using less than 3.5mL of sample to perform the complete analysis. The LODs were 0.008mgL-1 for Cu, 0.017mgL-1 for Zn, 0.011mgL-1 for Mn, 0.16mgL-1 for Si and 0.11mgL-1 for Mg.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gómez-Nieto B,Gismera MJ,Sevilla MT,Procopio JRdoi
10.1016/j.foodchem.2016.09.121subject
Has Abstractpub_date
2017-03-15 00:00:00pages
69-75eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31516-3journal_volume
219pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Injera is an Ethiopian flat bread that is mostly made from tef flour. Injera making on an industrial scale holds a significant economic and social interest but requires a thorough study of how the process variables affect the product quality. The aim of this work was to investigate the effects of mill type (hammer, di...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.05.126
更新日期：2018-11-15 00:00:00
abstract：:Meat quality of freshwater prawn (Macrobrachium rosenbergii) treated with soybean and bambara groundnut extracts at different concentrations was monitored during 10 days of iced storage. During storage, the control sample (without treatment) had a higher pH, TCA-soluble peptide content, heat soluble collagen content, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.121
更新日期：2012-11-15 00:00:00
abstract：:Although pre-column derivatization with n-propylamine and acetic anhydride combined with the gas chromatograph was a useful method for the analysis of monosaccharide composition, failure often occurs because of lack of detail information on the mechanism as well as the operating key point in derivatization process. In...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.008
更新日期：2017-04-01 00:00:00
abstract：:The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus albus and L. mutabilis after the debittering process. Lupinus species s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.118
更新日期：2018-10-15 00:00:00
abstract：:Chemical characterization and authentication of beeswax of Apis mellifera was performed by high temperature capillary gas chromatography coupled to electron impact mass spectrometry or to flame ionisation detection and chemometric analysis. Many major components (>50) of beeswax, odd and even hydrocarbons, oleofin, pa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.003
更新日期：2013-01-15 00:00:00
abstract：:Glucosinolates are a class of secondary plant metabolites particularly occurring in Cruciferae with potential health-promoting properties, as their hydrolysis products, isothiocyanates, possess chemopreventive and antioxidant activities. In the present study, we systematically studied the in vitro redox behaviour of 1...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.134
更新日期：2014-04-15 00:00:00
abstract：:A versatile liquid chromatography tandem mass spectrometry method with modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample preparation was developed for the determination of rimsulfuron, mesotrione, fluroxypyr-meptyl, and fluroxypyr. By adjusting the amount of graphitized carbon black, the herbi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.081
更新日期：2016-01-01 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：:This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T1) and 1.2% along with PEF processing (T2). A significant (p < 0.05) effect of PEF was observed...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125622
更新日期：2020-02-15 00:00:00
abstract：:Two procyanidin fractions, namely oligomers and polymers isolated from grape seed methanolic extract were characterized. Phenolic composition and procyanidin purity of these fractions were determined by normal-phase and reverse-phase HPLC, thioacidolysis-HPLC, ESI-MS analyses, formaldehyde-HCl precipitation and elemen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.11.004
更新日期：2008-05-15 00:00:00
abstract：:The possibilities offered by a new methodology to determine minor components in edible oils are described. This is based on immersion of a solid-phase microextraction fiber of PDMS/DVB into the oil matrix, followed by Gas Chromatography/Mass Spectrometry. It enables characterization and differentiation of edible oils ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.046
更新日期：2017-04-15 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：:Some homogenisation approaches have been investigated to make easier and overcome troublesome preparation of inconsistent food samples. Contents of Na, Ca, Mg, P, Fe, Mn and Zn in muesli, seed and instant food samples were determined by inductively coupled plasma optical emission spectrometry after their grinding with...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.01.011
更新日期：2008-08-15 00:00:00
abstract：:Coloring is an important external quality of jujube fruit (Ziziphus jujuba Mill.), however during long-term storage, its commercial value degrades as the peel color and lustre significantly fade. Here, the gene expression and metabolite concentration were profiled in the fruit peel of jujube harvested at three ripenin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125903
更新日期：2020-05-15 00:00:00
abstract：:This work presents a critical review of multivariate techniques employed for optimization of methods developed in food analysis. A comparison between the response surface methodologies has been performed, it evidencing advantages and drawbacks of these. Applications of the main chemometric tools (central composite and...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2017.11.114
更新日期：2019-02-01 00:00:00
abstract：:Worldwide, mass spectrometry is widely used to detect and quantify food allergens, especially in complex and processed food products. Yet, the absence of a regulatory framework for the developed methods has led to a lack of harmonization between laboratories. In this study, ten allergens were analyzed in eight food pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.095
更新日期：2019-02-15 00:00:00
abstract：:Nuts and dried fruits have been part of the human diet since prehistoric times. They are nutrient-rich foods and constitute an excellent means to deliver health-promoting bioactive compounds. As such, they serve as important healthful snack items, besides being part of many traditional and new recipes of gastronomy wo...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2020.126192
更新日期：2020-06-01 00:00:00
abstract：:Guavas are tropical climacteric fruit with a short postharvest shelf life at room temperature. This study aims to extend the shelf life of red guavas 'Pedro Sato' using edible coatings of hydroxypropyl methylcellulose (HPMC) and beeswax (BW) at concentrations of 10%, 20%, and 40% (dry basis). Coated and uncoated guava...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.142
更新日期：2019-08-30 00:00:00
abstract：:Lipids are very important for human health and milk is a rich dietary source of lipids. In this study, the lipid content in three types of milk (goat, soy and bovine) were determined by using UPLC-Q-Exactive Orbitrap Mass Spectrometry. A total of 13 classes of lipids (including Cer, SM, LPC, PC, PE, DG, TG, PA, PG, PI...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.083
更新日期：2017-06-01 00:00:00
abstract：:Quercetin-3-O-rutinoside (rutin), quercetin-3-O-glucoside (isoquercetin) and quercetin have shown antioxidant, cytoprotective, vasoprotective, antiproliferative and antiinflammatory properties. The aim of this work was to determine the conversion of rutin to isoquercetin and quercetin during the production of poly(l-l...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.130
更新日期：2016-08-01 00:00:00
abstract：:A Quality Management Framework to improve quality and harmonization of Total Diet Study practices in Europe was developed within the TDS-Exposure Project. Seventeen processes were identified and hazards, Critical Control Points and associated preventive and corrective measures described. The Total Diet Study process w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.101
更新日期：2018-02-01 00:00:00
abstract：:The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125372
更新日期：2020-01-15 00:00:00
abstract：:Oligosaccharide derivatives were developed to crosslink keratin materials from poultry feathers, swine bristles and ox hairs to valorize these major wastes from meat industry. Global butchery generates more than 8,600,000 tons of keratinous wastes annually. Keratin was considered a promising resource for developing bi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125181
更新日期：2019-12-01 00:00:00
abstract：:Camellia gymnogyna Chang (CgC), a wild tea plant, was discovered on Dayao Mountain, China. However, research regarding this tea plant is limited. Our study found that CgC contains theobromine, caffeine, and theacrine, among which theobromine content was the highest (14.37-39.72 mg/g). In addition, theobromine synthase...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125875
更新日期：2020-05-01 00:00:00
abstract：:A micellar liquid chromatographic method was developed for the analysis of oxolinic acid, flumequine, marbofloxacin and enrofloxacin in honey. These quinolines are unethically used in beekeeping, and a zero-tolerance policy to antibiotic residues in honey has been stated by the European Union. The sample pretreatment ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.007
更新日期：2016-07-01 00:00:00
abstract：:Total phenolic content (TPC) and total antioxidant capacity (TAC) of four onion varieties (red, white, yellow and sweet) and shallot from selected locations (Washington, Idaho, Oregon, Texas and Georgia) were determined using Fourier transform infrared (FT-IR) spectroscopy (4000-400cm-1). The Folin-Ciocalteu (F-C) ass...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.04.105
更新日期：2011-11-15 00:00:00
abstract：:The stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35°C for up to 150days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.081
更新日期：2017-01-01 00:00:00
abstract：:Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and "heat-stabilise" wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze form...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128250
更新日期：2021-03-30 00:00:00
abstract：:Alpha-amylase/trypsin bi-functional inhibitors (ATIs) are non-gluten protein components of wheat and other cereals that can hypersensitise the human gastrointestinal tract, eventually causing enteropathies in predisposed individuals. These inhibitory proteins can act both directly by targeting specific pro-inflammator...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.020
更新日期：2016-12-15 00:00:00
abstract：:The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detectio...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128572
更新日期：2021-05-15 00:00:00
