Abstract:
:In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I- to form I3-. Anionic I3- reacts with cationic crystal violet dye, and the product is extracted into 1-hexyl-3-methylimidazolium hexafluorophosphate phase in the presence of Triton X-114. The proposed method is linear in the range of 2.0-70µgL-1 and has a detection limit of 9.8×10-2µgL-1. Relative standard deviations were 3.67% and 2.89% for the five replicate measurements of 14 and 35µgL-1 Se(IV), respectively. The proposed method was successfully applied to different food samples (NIST SRM 2976 mussel tissue, pepper, ginger, wheat flour, red lentil, traditional soup, cornflour, cornstarch, and garlic) after microwave digestion.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bağda E,Tüzen Mdoi
10.1016/j.foodchem.2017.03.104subject
Has Abstractpub_date
2017-10-01 00:00:00pages
98-104eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30486-7journal_volume
232pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::In this work the development and in house validation of the HMF direct determination in corn and cane syrups by HPLC-UV was carried out for the first time. The separation was done with isocratic elution of a mobile phase comprising water (with 0.5% formic acid) and acetonitrile (90:10, v/v) on Phenomenex C18 column (5...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.05.131
更新日期:2016-01-01 00:00:00
abstract::Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.02.139
更新日期:2015-09-15 00:00:00
abstract::Our objective was to investigate the correlation between processing conditions and structural properties of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization and explore the formation mechanism. The complexes formed with 5% lecithin at 90 MPa had the highest complex index among samples, thus...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126245
更新日期:2020-06-15 00:00:00
abstract::The seeds of grass pea (Lathyrus sativus L.), a drought tolerant crop, were analysed for quantitative determination of the free amino acids β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP), homoarginine and asparagine by a simple and fast capillary electrophoretic method. In boric acid (80mM, pH 8.0) running buffer sys...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.07.051
更新日期:2014-01-15 00:00:00
abstract::In this paper, a novel chemiluminescence (CL) method has been developed for the determination of propyl gallate (PG). The proposed method was based on the enhancing effect of PG on the CL signal of 2-phenyl-4,5-di(2-furyl)-1H-imidazole (PDFI) and K3Fe(CN)6 reaction in an alkaline solution. Under the optimum conditions...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.03.042
更新日期:2014-09-15 00:00:00
abstract::The current study utilised a bioassay-directed chemical analysis scheme to screen the anti-inflammatory activity of fractions and compounds from adlay bran (AB). Liquid-liquid extraction couple with liquid chromatography-mass spectrometry (LC-MS) was applied to the isolation, analysis and identification of active comp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.08.071
更新日期:2014-02-15 00:00:00
abstract::A simple and green ionic liquid-based vortex-forced matrix solid phase dispersion (IL-VFMSPD) method was presented to simultaneously extract 5-hydroxymethyl furfurol (5-HMF) and iridoid glycosides in Fructus Corni by ultra-high performance liquid chromatography. Ionic liquid was used as a green elution reagent in vort...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.057
更新日期:2018-04-01 00:00:00
abstract::Pterostilbene, found in grapes and berries, exhibits pleiotropic effects, including anti-inflammatory, antioxidant, and anti-proliferative activities. This study was conducted to investigate the effect of pterostilbene on liver fibrosis and the potential underlying mechanism for such effect. Sprague-Dawley rats were i...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.11.094
更新日期:2013-06-01 00:00:00
abstract::Although the enantiomeric distribution of chiral volatiles presents great potential in discrimination of tea cultivars and their geographic origins, this area has received little attention. Thus, we herein aimed to determine the relationships between tea cultivars and the enantiomeric distributions of their chiral vol...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.05.094
更新日期:2018-11-01 00:00:00
abstract::Licorice roots cultivated commercially in distinct geographical areas such as China, Iran, Italy (Abruzzo, Basilicata, Calabria and Sicily) and Turkey were classified using an artificial olfactive system (e-nose) based on metal oxide semiconductor sensors (MOS). The resultant instrumental data were processed using a m...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.142
更新日期:2014-12-15 00:00:00
abstract::Reactive Red 120 was utilized as an affinity dye-ligand to modify the surface of magnetic chitosan microspheres to improve the adsorption capacity for lysozyme. The impact of pH, ionic strength, adsorption time and initial lysozyme concentration on the adsorption of lysozyme from aqueous solutions was investigated. An...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.08.104
更新日期:2014-02-15 00:00:00
abstract::The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128092
更新日期:2021-03-01 00:00:00
abstract::The odourant profile of human milk has been proposed to be modulated by the composition of the maternal diet via the transference of specific food aromas to the milk, such that neonates are exposed to these aromas and are prepared for latter acceptance of specific diets. For that reason the aim of the present study wa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.03.058
更新日期:2011-09-15 00:00:00
abstract::Innovative chemometric approaches by NMR and LC-MS data fusion (multiblock analysis) and decomposition of the GC-MS raw data by PARADISe were applied to evaluate the influence of thermal and non-thermal processing on the composition of cashew apple juices. Comparative investigations by Principal Component Analysis (PC...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125761
更新日期:2020-03-30 00:00:00
abstract::Tyrosinase is a key enzyme in the production of melanin in the human body, excessive accumulation of melanin can lead to skin disorders. Morin is an important bioactive flavonoid compound widely distributed in plants and foods of plant origin. In this study, the inhibitory kinetics of morin on tyrosinase and their bin...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.106
更新日期:2014-11-15 00:00:00
abstract::Lycium barbarum L. polysaccharides (LBPs) with outstanding biological activities are of increasing interest. Traditional purification approaches are time-consuming and often involve toxic solvents that destroy the functionality and structure of polysaccharides. Herein, we report a sustainable and nondestructive strate...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127749
更新日期:2021-02-15 00:00:00
abstract::Glycoside hydrolase family 8 (GH8) includes endoglucanases, lichenases, chitosanases and xylanases, which are essential for polysaccharides breakdown. In this work, we studied a thermally stable GH8 from the cellulose synthase complex of Enterobacter sp. R1, for deconstruction of β-glucans. The biochemical characteriz...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.124999
更新日期:2019-11-15 00:00:00
abstract::The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzen...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.017
更新日期:2018-04-15 00:00:00
abstract::The Fourier transform infrared (FTIR) spectroscopic method with attenuated total reflectance (ATR) was used for predicting the alcoholic strength, the methanol, acetaldehyde and fusel alcohols content of grape-derived spirits. FTIR-ATR spectrum in the mid-IR region (4000-400 cm(-1)) was used for the quantitative estim...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.02.128
更新日期:2016-08-15 00:00:00
abstract::The main subsidiary color of structure in Food Red No. 106 (R106) was identified to be a desethyl derivative (R106-SubA). High-performance liquid chromatography (HPLC) was performed for the quantitative determination of benzaldehyde-2,4-disulfonic acid, N,N-diethyl-m-aminophenol, leuco acid, pyrone acid, R106-SubA, et...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.05.084
更新日期:2017-12-15 00:00:00
abstract::A novel nonenzymatic sensor based on cobalt (II) oxide (CoO)-decorated reduced graphene oxide (rGO) was developed for the detection of carbofuran (CBF) and carbaryl (CBR). Two well-defined and separate differential pulse voltammetric peaks for CBF and CBR were obtained with the CoO/rGO sensor in a mixed solution, maki...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.11.046
更新日期:2014-05-15 00:00:00
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
更新日期:2020-08-15 00:00:00
abstract::The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product developm...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.12.022
更新日期:2017-05-15 00:00:00
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
更新日期:2012-12-01 00:00:00
abstract::The study describes the kinetics of the formation and degradation of α-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions. Changes in the concentrations of glucose, fructose, individual free amino acids, lysine and arginine residues, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.150
更新日期:2016-11-15 00:00:00
abstract::The insulin-like and/or insulin-sensitising effects of Syzygium aqueum leaf extract and its six bioactive compounds; 4-hydroxybenzaldehyde, myricetin-3-O-rhamnoside, europetin-3-O-rhamnoside, phloretin, myrigalone-G and myrigalone-B were investigated in 3T3-L1 adipocytes. We observed that, S. aqueum leaf extract (0.04...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.08.056
更新日期:2013-01-15 00:00:00
abstract::Encapsulation of polar and non-polar bioactive compounds from bilberries was achieved by designing microcapsules with bilberry seed oil (BSO) distributed in an aqueous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI). Non-thermal emulsification method (o/w/o) was developed and the effect of pH (3 or...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.129
更新日期:2019-05-15 00:00:00
abstract::A multiresidue method for the efficient identification and quantification of 38 compounds from 3 different classes of antibiotics (tetracyclines, sulfonamides, and quinolones) in animal tissues has been developed. The method optimization involved the selection of extraction solutions, comparison of different solid-pha...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.02.142
更新日期:2016-08-01 00:00:00
abstract::Holder pasteurization (62.5 °C, 30 min) of human milk denatures beneficial proteins. The present paper aimed to assess whether this can affect the kinetics of peptide release during digestion at the preterm stage. Raw (RHM) or pasteurized (PHM) human milk were digested in triplicates using an in vitro dynamic system. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.12.086
更新日期:2019-05-30 00:00:00
abstract::Eleven major phenolic compounds (hyperoside, isoquercitrin, chlorogenic acid, ideain, epicatechin, two procyanidin (PA) dimers, three PA trimers and a PA dimer-hexoside) were quantified in the fruits of 22 cultivars/origins of three species of the Chinese hawthorn (Crataegus spp.) by HPLC-ESI-MS-SIR. Hyperoside (0.1-0...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.01.103
更新日期:2011-08-01 00:00:00