The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells.

Abstract:

:The present work investigated the bioprotective capacities of red-fleshed sweet cherry cultivars (Prunus avium; Lapins, Stella, Sweetheart and Staccato), with distinct differences in anthocyanins and vitamin C contents, on human intestinal Caco-2 cells exposed to hydrogen peroxide (H2O2)-induced oxidative stress. Three assays of cell health, the 3-(4,5-dimethythiazol-2-yl)-2,5-diphenyl-tetrazolium-bromide cell viability assay, the lactate dehydrogenase membrane leakage assay and nitric oxide production, were used to determine if these cherry digests differed in their ability to protect Caco-2 cells from H2O2. Cells treated with digests from cherries identified as containing high anthocyanins provided the greatest protection against H2O2. A strong linear correlation (-0.82

journal_name

Food Chem

journal_title

Food chemistry

authors

Leong SY,Burritt DJ,Hocquel A,Penberthy A,Oey I

doi

10.1016/j.foodchem.2017.01.110

subject

Has Abstract

pub_date

2017-07-15 00:00:00

pages

404-412

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(17)30120-6

journal_volume

227

pub_type

杂志文章
  • Absolute quantification of dehydroacetic acid in processed foods using quantitative ¹H NMR.

    abstract::An absolute quantification method for the determination of dehydroacetic acid in processed foods using quantitative (1)H NMR was developed and validated. The level of dehydroacetic acid was determined using the proton signals of dehydroacetic acid referenced to 1,4-bis (trimethylsilyl) benzene-d4 after simple solvent ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.04.005

    authors: Ohtsuki T,Sato K,Furusho N,Kubota H,Sugimoto N,Akiyama H

    更新日期:2013-11-15 00:00:00

  • Extruded flour improves batter pick-up, coating crispness and aroma profile.

    abstract::Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.03.136

    authors: Román L,Pico J,Antolín B,Martinez MM,Gómez M

    更新日期:2018-09-15 00:00:00

  • Purification and characterization of theobromine synthase in a Theobromine-Enriched wild tea plant (Camellia gymnogyna Chang) from Dayao Mountain, China.

    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

    authors: Teng J,Yan C,Zeng W,Zhang Y,Zeng Z,Huang Y

    更新日期:2020-05-01 00:00:00

  • Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking.

    abstract::Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl2 resulted in the formation of cold-set hydrogels. Fourier transform infrared spectroscopy (FTIR) proposed formation of more ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.05.077

    authors: Hashemi B,Madadlou A,Salami M

    更新日期:2017-12-15 00:00:00

  • Determination of some metal ions in various meat and baby food samples by atomic spectrometry.

    abstract::In this paper, we report a simple and rapid solid phase extraction system for the separation/preconcentration and determination of Cd(II), Co(II), Cu(II), Fe(III), Cr(III), Pb(II), and Zn(II) ions by flame atomic absorption spectrometry (FAAS). This method is based upon the retention of metal ions on a column packed w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.10.093

    authors: Daşbaşı T,Saçmacı Ş,Ülgen A,Kartal Ş

    更新日期:2016-04-15 00:00:00

  • Enzymatic synthesis of triacylglycerols of docosahexaenoic acid: Transesterification of its ethyl esters with glycerol.

    abstract::The synthesis of docosahexaenoyl triacylglycerides at low temperature (e.g., 50°C) using biocatalysts of 6 commercial lipases adsorbed on hydrophobic supports was studied. In general, the triacylglyceride yields were very low with the exceptions of those produced with the enzymes from Candida antarctica fraction B, CA...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.04.095

    authors: Moreno-Perez S,Luna P,Señorans FJ,Guisan JM,Fernandez-Lorente G

    更新日期:2015-11-15 00:00:00

  • Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars.

    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

    authors: Bertuzzi T,Martinelli E,Mulazzi A,Rastelli S

    更新日期:2020-01-15 00:00:00

  • Myosin heavy chain isoforms expression, calpain system and quality characteristics of different muscles in goats.

    abstract::Myosin heavy chain (MHC) isoforms in goat muscles and their possible relationships with meat quality have not been fully elucidated. This study characterized the MHC isoforms in different caprine muscles using sodium dodecyl sulphate glycerol gel electrophoresis (SDS-GGE). The relationships between MHC isoforms, calpa...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126677

    authors: Chaosap C,Sitthigripong R,Sivapirunthep P,Pungsuk A,Adeyemi KD,Sazili AQ

    更新日期:2020-08-15 00:00:00

  • Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment.

    abstract::In this study, ultrasound was used to modulate the molecular structure of retrograded starch (RS3) responsible for the digestion properties, and the relationships among the ultrasonic power, molecular structure, and RS3 digestibility were revealed. Results revealed that the morphological characteristics of RS3 changed...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.050

    authors: Ding Y,Luo F,Lin Q

    更新日期:2019-10-01 00:00:00

  • Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanism.

    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

    authors: Çelik EE,Rubio JMA,Gökmen V

    更新日期:2018-03-15 00:00:00

  • Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.

    abstract::Volatile compounds formed in model reactions involving synthesized initial Maillard intermediates Gly-Amadori and [13C5]-2-threityl-thiazolidine-4-carboxylic acids ([13C5]-TTCA) in different molar ratios and free cysteine and glycine were investigated by solid-phase microextraction/gas chromatography-mass spectrometry...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.08.096

    authors: Zhao J,Wang T,Xie J,Xiao Q,Du W,Wang Y,Cheng J,Wang S

    更新日期:2019-02-15 00:00:00

  • Synthesis, characterization and application of a new fluorescence reagent for the determination of aluminum in food samples.

    abstract::A new sensitive fluorimetry method for the simple and rapid measurement of aluminum in some food samples, which used 3',6'-bis(diethylamino)-2-{[(1E)-(4-ethoxyphenyl) methylene] amino}spiro[isoindole-1,9'-xanthen]-3(2H)-one (DEMAX) for Al(III) chelation is described herein. The fluorescence intensity of the aluminum-D...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.06.055

    authors: Yıldız E,Saçmacı Ş,Saçmacı M,Ülgen A

    更新日期:2017-12-15 00:00:00

  • Chemical and antifungal investigations of six Lippia species (Verbenaceae) from Brazil.

    abstract::The Lippia genus is used in ethnobotany as food, beverages, seasoning and antiseptic remedies, among others. The chemical compositions of fifteen extracts of six Lippia species were investigated comparatively by HPLC-PDA. To avoid data replication of previous works on this genus, Lippia lupulina Cham. root ethanol ext...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.06.077

    authors: Funari CS,Gullo FP,Napolitano A,Carneiro RL,Mendes-Giannini MJ,Fusco-Almeida AM,Piacente S,Pizza C,Silva DH

    更新日期:2012-12-01 00:00:00

  • Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties.

    abstract::The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation e...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.115

    authors: Talón E,Lampi AM,Vargas M,Chiralt A,Jouppila K,González-Martínez C

    更新日期:2019-10-15 00:00:00

  • Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions.

    abstract::Tamarillo (Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids. Amongst the fruits, only tamarillo mesocarp contains both polar (anthocyanins) and non-polar (carotenoids) pigments. The ability to ret...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.03.010

    authors: Gannasin SP,Adzahan NM,Hamzah MY,Mustafa S,Muhammad K

    更新日期:2015-09-01 00:00:00

  • Characterisation of the molecular interactions between primary bile acids and fractionated lupin cotyledons (Lupinus angustifolius L.).

    abstract::Interactions between bile acids and plant-based materials, and the related feedback mechanisms in enterohepatic circulation, have been considered targets for lowering cholesterol. This study aimed to identify lupin compounds that interact with primary bile acids on molecular level. Lupin cotyledons were fractionated a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126780

    authors: Naumann S,Schweiggert-Weisz U,Eisner P

    更新日期:2020-04-09 00:00:00

  • Effects of low power ultrasonic treatment on the transformation of cyanidin-3-O-glucoside to methylpyranocyanidin-3-O-glucoside and its stability evaluation.

    abstract::Pyranoanthocyanins are anthocyanin derivatives that are formed during fermentation and oxygenation processes in aged wine. They play a critical role in assessing the aging of wine based on its colour quality. Naturally, the formation process of pyranoanthocyanins is fairly slow. In this respect, the present work studi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.038

    authors: Sun J,Luo H,Li X,Li X,Lu Y,Bai W

    更新日期:2019-03-15 00:00:00

  • Contents of tannins of cultivars of sorghum cultivated in Brazil, as determined by four quantification methods.

    abstract::High tannin content in sorghum grains is an undesirable characteristic for poultry and pig feeding and represents a challenge for breeding programs. On the other hand, moderate content of tannins in sorghum may be beneficial in human diets because they exert anti-cancer, anti-inflammatory and reduced carbohydrate upta...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127970

    authors: Palacios CE,Nagai A,Torres P,Rodrigues JA,Salatino A

    更新日期:2021-02-01 00:00:00

  • Highlighting protein fining residues in a model red wine.

    abstract::Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation or sensory properties of the treated wines. Previous articles suggested the presence of soluble complexes with tannins and fining proteins, and probably wine polysaccharides too. However, no study has quantified these po...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.11.141

    authors: Maury C,Sarni-Manchado P,Cheynier V

    更新日期:2019-05-01 00:00:00

  • Microfiltered red-purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient.

    abstract::Complete characterization of microfiltered red-purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiologica...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127222

    authors: Lima ACV,Dionisio AP,Abreu FAP,Silva GSD,Lima Junior RD,Magalhães HCR,Garruti DDS,Araújo IMDS,Artur AG,Taniguchi CAK,Rodrigues MDCP,Zocolo GJ

    更新日期:2020-11-15 00:00:00

  • A comprehensive study of red wine properties according to variety.

    abstract::More than 80 properties have been studied in 250 commercial red wines to obtain a reliable description of the characteristics of each variety. Such a large set of data allows the testing of previous assumptions and a thorough investigation about whether varietal discrimination is possible despite the strong influences...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.10.085

    authors: Heras-Roger J,Díaz-Romero C,Darias-Martín J

    更新日期:2016-04-01 00:00:00

  • Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil.

    abstract::Purslane seed oil could be considered as potential nutritious oil due to its desirable fatty acid composition and other biological active compounds. In this study the effect of three extraction procedure including solvent extraction, cold pressing and microwave pretreatment (MW) followed by cold pressing on oil yield,...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.11.150

    authors: Delfan-Hosseini S,Nayebzadeh K,Mirmoghtadaie L,Kavosi M,Hosseini SM

    更新日期:2017-05-01 00:00:00

  • Characteristics of compounds in hops using cyclic voltammetry, UV-VIS, FTIR and GC-MS analysis.

    abstract::The article presents the antioxidant properties of the extracts of hop EI and EII, by the electrochemical methods on a platinum electrode and comparative analysis of the composition of the extracts of hops using UV-VIS, FTIR and GC-MS methods. The hops extract EI, was obtained from the waste of the hops cone. The hops...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.02.005

    authors: Masek A,Chrzescijanska E,Kosmalska A,Zaborski M

    更新日期:2014-08-01 00:00:00

  • Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran.

    abstract::Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma co...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.05.095

    authors: Pasqualone A,Summo C,Laddomada B,Mudura E,Coldea TE

    更新日期:2018-11-01 00:00:00

  • Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD.

    abstract::The objective of this study was to develop an accurate and fast method to determine malondialdehyde (MDA) levels in raw and processed meat. This method is based on extraction with trichloroacetic acid (TCA), reaction with 2-thiobarbituric acid (TBA) and quantification with ultraperformance liquid chromatography with a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125009

    authors: Bertolín JR,Joy M,Blanco M

    更新日期:2019-11-15 00:00:00

  • Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used.

    abstract::The efficiencies of different solvents in the extraction of phenolics from bagged and loose leaves of white and green tea, after different extraction times, as well as the antioxidative capacity of the obtained extracts, were investigated. The developed HPLC method has the potential to separate and determinate 17 phen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.02.072

    authors: Rusak G,Komes D,Likić S,Horžić D,Kovač M

    更新日期:2008-10-15 00:00:00

  • Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives.

    abstract::In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle size distribution, texture) and sensory pr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.06.064

    authors: Belščak-Cvitanović A,Komes D,Dujmović M,Karlović S,Biškić M,Brnčić M,Ježek D

    更新日期:2015-01-15 00:00:00

  • Rootstock and vineyard floor management influence on 'Cabernet Sauvignon' grape yeast assimilable nitrogen (YAN).

    abstract::This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and fr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.01.060

    authors: Lee J,Steenwerth KL

    更新日期:2011-08-01 00:00:00

  • Identification of glycerophospholipid molecular species of mussel (Mytilus edulis) lipids by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry.

    abstract::This study was carried out to identify the glycerophosphocholine (GPCho), glycerophosphoethanolamine (GPEtn) and glycerophosphoserine (GPSer) compositions in lipids extracted from mussels using Folch, Bligh-Dyer and methyl-tert-butyl ether (MTBE) methods by high-performance liquid chromatography-electrospray ionizatio...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.06.094

    authors: Yin FW,Zhou DY,Zhao Q,Liu ZY,Hu XP,Liu YF,Song L,Zhou X,Qin L,Zhu BW,Shahidi F

    更新日期:2016-12-15 00:00:00

  • Seasonal variations of oxygen radical scavenging ability in rosemary leaf extract.

    abstract::This investigation demonstrates that the oxygen radical scavenging ability of rosemary leaf extract has significant seasonal variations. The scavenging ability of rosemary leaf extract was quantitatively evaluated for five active oxygen species by using the ESR spin-trapping method. It was found that leaves that were ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.10.085

    authors: Sueishi Y,Sue M,Masamoto H

    更新日期:2018-04-15 00:00:00