Abstract:
:This work assesses the potential of multidimensional fluorescence spectroscopy combined with chemometrics for characterization and authentication of Spanish Protected Designation of Origin (PDO) wine vinegars. Seventy-nine vinegars of different categories (aged and sweet) belonging to the Spanish PDOs "Vinagre de Jerez", "Vinagre de Montilla-Moriles" and "Vinagre de Condado de Huelva", were analyzed by excitation-emission fluorescence spectroscopy. A visual assessment of fluorescence landscapes pointed out different trends with vinegar categories. PARAllel FACtor analysis (PARAFAC) extracted the potential fluorophores and their values in the PDO vinegars. This information, coupled with different classification methods (Partial Least Square Discrimination Analysis "PLS-DA" and Support Vectors Machines "SVM"), was able to discriminate the wine vinegar category within each PDO, for which SVM models obtained better results (>92% of classification). In each category, SVM also allows the differentiation between PDOs. The proposed methodology could be used as an analysis method for the authentication of Spanish PDO wine vinegars.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ríos-Reina R,Elcoroaristizabal S,Ocaña-González JA,García-González DL,Amigo JM,Callejón RMdoi
10.1016/j.foodchem.2017.02.118subject
Has Abstractpub_date
2017-09-01 00:00:00pages
108-116eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30332-1journal_volume
230pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::The formation of 2-phenylethylamine and phenylacetaldehyde in mixtures of phenylalanine, a lipid oxidation product, and a second amino acid was studied to determine the role of the second amino acid in the degradation of phenylalanine produced by lipid-derived reactive carbonyls. The presence of the second amino acid ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.032
更新日期:2016-10-15 00:00:00
abstract::Honey traceability to food quality is required by consumers and food control institutions. Melissopalynologists traditionally use percentages of nectariferous pollens to discriminate the botanical origin and the entire pollen spectrum (presence/absence, type and quantities and association of some pollen types) to dete...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.07.122
更新日期:2015-02-15 00:00:00
abstract::Ten new (1-10) and five known (11-15) ent-kaurane diterpene derivatives were identified from the roasted beans of coffea arabica. Their structures were established by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, COSY, and ROESY), HRESIMS, and X-ray diffraction analysis. Compounds 1-3 were three t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128823
更新日期:2020-12-07 00:00:00
abstract::The present work provides information regarding the statistical relationships among the palynological characteristics, sugars (fructose, glucose, sucrose, melezitose and maltose), moisture content and sugar ratios (F+G, F/G and G/W) of 136 different honey types (including bramble, chestnut, eucalyptus, heather, acacia...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.097
更新日期:2014-04-15 00:00:00
abstract::Recently, it has been reported that low molecular weight laminarin had enhanced biological activities. In this study, laminarin was degraded by gamma irradiation, and the changes in its structure and antioxidant property were investigated. Gel permeation chromatography data showed that the average molecular weight of ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.03.078
更新日期:2011-11-15 00:00:00
abstract::This paper reports on the environmental rhodamine B (RhB) contamination in capsicum caused by agricultural materials during the vegetation process. Ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) was applied to detect 64 capsicum samples from China, Peru, India and Burma. Results demonstr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.03.009
更新日期:2016-08-15 00:00:00
abstract::A geographical discrimination of honey is an important prerequisite for quality and authenticity control. Here, we present a method based on an NMR-metabolomic analysis of organic extracts for a geographical discrimination of commercial European acacia honeys found on the Italian market. All 234 analysed samples show ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.062
更新日期:2019-08-01 00:00:00
abstract::A new nanocomposite (ZnO/Cysteic acid) was deposited on glassy carbon electrode by cyclic voltammetry. Uniform deposition of the nanocomposite was observed by scanning electron microscopy. The electron transfer characteristics of two food additives, sunset yellow and tartrazine, were greatly improved on the modified e...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.01.071
更新日期:2017-07-15 00:00:00
abstract::Kale (Brassica oleracea var. acephala) is a rich source of numerous health-benefiting compounds, including vitamins, glucosinolates, phenolic compounds, and carotenoids. However, the genetic resources for exploiting the phyto-nutritional traits of kales are limited. To acquire precise information on secondary metaboli...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.08.067
更新日期:2018-02-15 00:00:00
abstract::The effects of ultrasound working modes using multi-mode S-type ultrasound on the preparation of bioactive peptide from rice protein (RP) were studied with the ACE inhibitory activity of protein-hydrolysate after gastrointestinal simulated digestion as the index. The structure characterizations of protein and enzymoly...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127216
更新日期:2020-11-30 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::We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted was significantly lower (p<0.05) than that of the model soup. The aroma...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.09.036
更新日期:2016-04-01 00:00:00
abstract::In recent time the interest of industry increases particularly in processing and use of potato high amylopectin (AMP) starches. Therefore the plant breeders effort to obtain "waxy" potato cultivars with low amylose (AMS) content. In this four-year study sixteen potato cultivars grown on five experimental locations wer...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.06.080
更新日期:2013-12-15 00:00:00
abstract::A novel food-derived anticoagulant heptapeptides (P-3-CG) was isolated and characterized from oyster (Crassostrea gigas) pepsin hydrolysate. P-3-CG competed with fibrinogen against thrombin active domain by a spontaneous and exothermic reaction which was entropically driven. The residue Lys7 of P-3-CG anchored thrombi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127507
更新日期:2021-01-01 00:00:00
abstract::Reversed-phase liquid chromatography coupled to negative-ion electrospray tandem mass spectrometry (RP-LC/ESI-MS/MS) was used to study the fatty acid profile from the oil of harvested field pea (Pisum sativum) varieties as part of a research project to develop this legume as a commercial oilseed for Canada. The seed o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.12.052
更新日期:2013-08-15 00:00:00
abstract::Kefiran, a water-soluble heteropolysaccharide with molecular weight of 1.35×10(6)Da and a specific optical rotation of +64° (c 1.0, H2O), was isolated from kefir grains grown in cheese whey and further purified through DEAE-Sepharose XK26. Response surface methodology was employed to optimise the culture conditions fo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.01.046
更新日期:2012-07-15 00:00:00
abstract::The flavonoid components of New Zealand mānuka (Leptospermum scoparium) honey have been quantified in a series of 31 honeys of varying non-peroxide antibacterial activity to clarify discrepancies between previous studies reported in the literature. Total flavonoid content was 1.16 mg/100 g honey. The principal flavono...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.092
更新日期:2013-12-01 00:00:00
abstract::The crystallization of amorphous sucrose in food products can greatly affect the quality of foods. This study investigated the effects of polyphenols on the crystallization of amorphous sucrose lyophiles. Monoglycosylated, polyglycosylated, and aglycones with differing polyphenol backbones were studied, in addition to...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128061
更新日期:2021-02-15 00:00:00
abstract::A new compound, 1,4,5-trihydroxy-7-methoxy-9H-fluoren-9-one, has been isolated together with two known fluorenones, dendroflorin and denchrysan A, from the whole plant of Dendrobium chrysotoxum, a plant of Dendrobium genus, used as a health-food. The structure of the fluorenones has been determined on the basis of spe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.12.007
更新日期:2008-06-01 00:00:00
abstract::In this study, black chokeberry concentrate was added (5% w/v) to lemon juice, since previous reports suggested potential health benefits of this blend. The phytochemical composition, antioxidant capacity (scavenging of DPPH, superoxide and hydroxyl radicals, and hypochlorous acid), and inhibitory activity against cho...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.010
更新日期:2012-10-15 00:00:00
abstract::This study is aimed to compare Tritan™ and polycarbonate (PC) from a point of view of migration of monomers and additives and toxicological evaluation. Migration assays were performed according with Commission Regulation (UE) No. 10/2011. Samples were incubated at 40°C for three consecutive periods of 10 days. Identif...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.02.129
更新日期:2013-11-01 00:00:00
abstract::Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0-400.0mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80°C) and the microparticles subsequently re-dispersed ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.12.095
更新日期:2015-06-15 00:00:00
abstract::A simple biologically active phenolic methyl gallate (MeG) was used as a model compound to identify the nature of the complexes it formed with Al3+, Fe3+, Cu2+, and Sn2+ as analyzed by ultraviolet (UV) spectroscopic and computational methods. The results showed that, among all the metal ions studied in the present stu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.083
更新日期:2019-09-30 00:00:00
abstract::The administration of boldenone and androstadienedione to cattle is forbidden in the European Union, while prednisolone is permitted for therapeutic purposes. They are pseudoendogenous substances (endogenously produced under certain circumstances). The commonly used matrices in control analyses are urine or liver. Wit...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.04.131
更新日期:2015-12-01 00:00:00
abstract::This study aimed at verifying if the hypothesis that one day at 60°C is equivalent to one month at 20°C could be confirmed during linseed oil aging for 6months at 20°C and 6days at 60°C using the "Schaal oven stability test". Tests were conducted with linseed oil supplemented or not with myricetin or butyl-hydroxytolu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.010
更新日期:2016-10-01 00:00:00
abstract::The nutrients, heavy metals and pesticide concentrations of an imported (Gold) and three locally produced and marketed rice varieties (Samples B-mass, C-R8 and D-CP) in Nigeria were investigated using standard techniques. All the rice varieties contained considerable amounts of moisture, ash, protein, lipid and carboh...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.100
更新日期:2019-04-25 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
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
abstract::This study evaluated the effects of alkali extraction, enzymatic hydrolysis, shear emulsifying assisted enzymatic hydrolysis, and particle size distribution on the chemical composition and the structural, physicochemical, and functional properties of deoiled cumin dietary fibers (AEDF, EHDF and SEDF). Compared to AEDF...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.095
更新日期:2016-03-01 00:00:00
abstract::The γ-irradiation effects on polyphenolic content and antioxidant capacity of parathion-pretreated leaves of Salvia officinalis plant were investigated. The analysis of phenolic extracts of sage without parathion showed that irradiation decreased polyphenolic content significantly (p<0.05) by 30% and 45% at 2 and 4kGy...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.008
更新日期:2013-11-15 00:00:00