Abstract：
:A method for the extraction of phthalate esters (PAEs) by Ultrasound-Vortex-Assisted Dispersive Liquid-Liquid Micro-Extraction (USVADLLME) approach was optimised and applied for the first time to a historical series of brandies. These contaminants are widely spread in the environment as a consequence of about half century of use in different fields of applications. The concern about these substances and the recent legal restrictions of China in distillates import need a quick and sensitive method for their quantification. The proposed method, moreover, is environmentally oriented due to the disposal of micro-quantities of solvent required. In fact, sub-ppm-limits of detection were achieved with a solvent volume as low as 160μL. The analysed samples were within the legal limits, except for some very ancient brandies whose contamination was probably due to a PAEs concentration effect as a consequence of long ageing and for the use of plastic pipelines no more operative.
journal_name
Food Chemjournal_title
Food chemistryauthors
Montevecchi G,Masino F,Zanasi L,Antonelli Adoi
10.1016/j.foodchem.2016.11.019subject
Has Abstractpub_date
2017-04-15 00:00:00pages
1354-1360eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31843-Xjournal_volume
221pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Rapid and precise detection of Tl+ and Pb2+ is important to prevent water poisoning and environmental pollution. Gold nanoparticles (AuNPs) have gained focus for heavy metal ion detection but cannot yet achieve accurate quantitative analyses when Tl+ and Pb2+ coexist. We propose a sensitive, flexible, and low-cost met...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126543
更新日期：2020-07-30 00:00:00
abstract：:In this work, liquid-liquid extraction (LLE) and solid phase extraction (SPE), of polyphenols from a VOO sample were optimised by a Plackett-Burman experimental design; then the two extraction techniques capabilities were compared. By using HPLC-DAD, the extraction ability of SPE with the diol phase and LLE were simil...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.130
更新日期：2014-09-01 00:00:00
abstract：:This work reports the feasibility of utilizing sulfonated polystyrene nanospheres (SPS NSs) to extract heavy metals from collagen solutions. We have endeavored to present a detailed study on the adsorption characteristics and mechanism of heavy metals including Pb2+, Mn2+, Cr3+ and Cd2+. The adsorption isotherms were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.111
更新日期：2019-03-01 00:00:00
abstract：:To make more effective use of underutilised resources, collagens from skin, scale and bone (SKC, SCC and BOC) of deep-sea redfish were isolated with acetic acid and characterised for their potential in commercial applications. The abundant ash and fat in the materials could be removed effectively by EDTA and hexane tr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.11.017
更新日期：2008-05-15 00:00:00
abstract：:In this paper, a Fourier Transform Raman spectroscopy method, to authenticate the provenience of wine, for food traceability applications was developed. In particular, due to the specific chemical fingerprint of the Raman spectrum, it was possible to discriminate different wines produced in the Piedmont area (North We...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.011
更新日期：2016-11-15 00:00:00
abstract：:Natural deep eutectic solvents (NADESs) constitute a novel class of biodegradable and inexpensive solvents. In this study, twenty choline chloride- and glycerol-based NADESs were prepared and investigated as washing agents in the removal of cadmium (Cd) from rice flour for the first time. Choline chloride-based NADESs...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.060
更新日期：2018-04-01 00:00:00
abstract：:Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of kn...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.082
更新日期：2013-10-01 00:00:00
abstract：:Gluten-free breads were developed from rice flour and corn starch at a constant ratio 1:1 with acorn meal addition (5, 15, 25%), at three levels of water (65, 70, 75%). Acorn supplemented gluten free breads better met sensory preference than rice breads in terms of colour (brown hue was enhanced) and were also nutriti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.144
更新日期：2018-07-01 00:00:00
abstract：:Phenolic composition of potatoes (Solanum tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.116
更新日期：2018-12-01 00:00:00
abstract：:A simple HPLC method with good separation efficiency was developed to determine all-trans and cis forms of carotenoids in Dunaliella salina cultivated in Taiwan. The analysis used a C30 column (250×4.6mm, 5μm) and an isocratic solvent system (flow rate=1mL/min) mixing methanol-acetonitrile-water (84/14/2, v/v/v) and m...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.043
更新日期：2008-07-15 00:00:00
abstract：:In the present study, the nutritional value, bioactive properties, and chemical composition of various cardoon (Cynara cardunculus L.) genotypes cultivated in central Greece were investigated. The results demonstrated that Cynara seeds are a good source of fat and protein, while they also contain considerable amounts ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.066
更新日期：2019-08-15 00:00:00
abstract：:The Fusarium mycotoxin deoxynivalenol (DON) is typically controlled by fungicides. Here, we report DON detoxification using enzymes from the highly active Devosia strain D6-9 which degraded DON at 2.5 μg/min/108 cells. Strain D6-9 catabolized DON to 3-keto-DON and 3-epi-DON, completely removing DON in wheat. Genome an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126703
更新日期：2020-08-15 00:00:00
abstract：:In this study, magnetic zeolitic imazolate framework-8 (Fe3O4@ZIF-8) was successfully synthesized by a typical hydrothermal method. The facile magnetic solid-phase extraction (MSPE) based on Fe3O4@ZIF-8 was proposed for concentrating polymer additives (antioxidants and ultraviolet absorbers). The conditions of MSPE pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.136
更新日期：2018-08-01 00:00:00
abstract：:In this paper, β-cyclodextrin (β-CD) supported on porous graphene nanohybrid (β-CDPG) was obtained by self-assembly of functionalized graphene nanosheets into a three-dimensional network in the presence of ascorbic acid via an in situ graphene oxide reduction and β-CD functionalization process during a hydrothermal re...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125747
更新日期：2020-05-01 00:00:00
abstract：:The purpose of this study was to investigate the effect of temperature in the vacuum drying process of Mentha piperita L. (50 to 90 °C). Generally, drying processes affect the quality of product, however, vacuum drying works under sub-atmospheric pressures. In order to investigate how temperature affects this herb, as...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.108
更新日期：2016-01-01 00:00:00
abstract：:Multielement isotope ratio was assessed in fat and defatted (protein) fillet of 130 rainbow trout, reared with feed incorporating a high or low fish content in 20 Italian farms, focusing on two northern Italian regions (Friuli Venezia Giulia and Trentino). The aim was to investigate the ability of isotopic analysis to...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.017
更新日期：2018-11-30 00:00:00
abstract：:Proteins were isolated from potato tubers (Solanum tuberosum) at different physiological states, and by-products from the potato industry were used to evaluate their ACE-inhibitory and radical-scavenging potencies. Protein isolates and by-products were autolysed or hydrolysed by alcalase, neutrase and esperase. Hydrol...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.023
更新日期：2008-07-01 00:00:00
abstract：:Near-infrared (NIR) diffuse reflectance spectroscopy was used to evaluate the quality of fresh chestnuts, which can be affected by mildew, water, and levels of water-soluble sugars. The NIR spectra were determined and then modeling was performed including principal component analysis - discriminant analysis (PCA-DA), ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.127
更新日期：2017-09-15 00:00:00
abstract：:The slowly digestible properties of high hydrostatic pressure (HHP)-gelatinized non-waxy and waxy rice starches during the retrogradation were evaluated in this study. The results show that slowly digestible starch (SDS) was observed at a higher percentage in HHP-gelatinized, non-waxy and waxy rice starches than in he...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.162
更新日期：2014-01-01 00:00:00
abstract：:The aim of this paper was to study the fatty acid composition of total and "free" lipids in powdered infant milks and to evaluate the fatty acid oxidation after package opening. In its first step the application of Principal Component Analysis and Design of Experiments has allowed to take a comprehensive picture of po...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.014
更新日期：2015-04-15 00:00:00
abstract：:A sensitive and reliable method was developed and validated for the simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids based on a rapid metabolomic extraction procedure combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in a single chromato...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128712
更新日期：2021-05-15 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：:For the first time, polyaldehyde kefiran was applied to immobilize the pectinase on the glass bead and the finding was compared with free enzyme. Polyaldehyde kefiran, produced by periodate oxidation of kefiran, showed an aldehyde content of 23.6 ± 0.9% that was confirmed by FTIR. The results showed although the optim...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125777
更新日期：2020-03-30 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：:Edible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the optimal proportion of Pu:EW = 1:1. The blend films with a higher...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126201
更新日期：2020-06-15 00:00:00
abstract：:The bioavailability of anthocyanins from Aronia melanocarpa is limited by their high degradation rates and poor stability. One way to protect anthocyanins is to deliver them using amylopectin nanoparticles (APNPs). In this study, we used distilled water as the reaction system, and achieved the most stable formulation ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125687
更新日期：2020-05-01 00:00:00
abstract：:In this study honey samples produced by Melipona (Michmelia) seminigra merrillae, collected in seven counties distributed in the central and southern region of Amazonas state in Brazil, were analysed for their botanical origin, content and profile of phenolic compounds, and antioxidant and antimicrobial activities. Tw...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.072
更新日期：2013-12-15 00:00:00
abstract：:The selection of an appropriate Cynara cardunculus flowers batch is a preliminary step to produce rennet with better clotting properties. For this reason, we proposed to study the influence of the ripening stage and the lyophilization of cardoon flowers on their chemical composition, enzymatic activities of extracts, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.082
更新日期：2018-04-15 00:00:00
abstract：:The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchy...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.021
更新日期：2019-02-15 00:00:00
abstract：:Response surface methodology was used to optimise experimental conditions for ultrasonic-assisted extraction (UAE) of functional components from sugar beet molasses. The central composite design (CCD) was used for the optimisation of extraction parameters in terms of total phenolic contents, antioxidant activities and...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.110
更新日期：2015-04-01 00:00:00
