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 liquid chromatography (LC) and mass spectrometry (MS) and/or the combination of both methods have facilitated the identification of analytes. The use of one-dimensional and two-dimensional HPLC has significantly improved resolution with a shorter amount of time. Other LC × LC combinations to improve orthogonality are also discussed. The most efficient anthocyanin extraction method from food sources is pressurized liquid extraction. Moreover, electrospray ionization (ESI) and MS2/time-of-flight are currently the most popular instruments used for identification of anthocyanins; being positive mode of ESI the most widely used procedure for anthocyanin identification. Several databases for mass spectrometry polyphenol identification have been described for reference.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ongkowijoyo P,Luna-Vital DA,Gonzalez de Mejia Edoi
10.1016/j.foodchem.2018.01.055subject
Has Abstractpub_date
2018-06-01 00:00:00pages
113-126eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30064-5journal_volume
250pub_type
杂志文章,评审相关文献
FOOD CHEMISTRY文献大全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
更新日期：2020-11-15 00:00:00
abstract：:The aroma profiles obtained of three Garnacha Tintorera-based wines were studied: a base wine, a naturally sweet wine, and a mixture of naturally sweet wine with other sweet wine obtained by fortification with spirits. The aroma fingerprint was traced by GC-MS analysis of volatile compounds and by sensorial analysis o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.105
更新日期：2012-10-15 00:00:00
abstract：:Tofuyo, a Japanese traditional food, is a fermented soybean curd manufactured in Okinawa region. Due to its original cheese-like flavor, the current study was designed to evaluate the sensory and chemical characteristics of three stepwise ultrafiltration fractions, using 10,000, 3000 and 500 Da membranes and further c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.117
更新日期：2018-06-30 00:00:00
abstract：:An efficient system for biotransformation of sucrose to fructooligosaccharides (FOS) was obtained using Aspergillus tamarii NKRC 1229 mycelial fructosyltransferase (m-FTase). Zymographic analysis confirmed mycelial localization of the FTase (36 U/g) and lyophilized fungal pellets were used for bioconversion. m-FTase h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.025
更新日期：2019-07-15 00:00:00
abstract：:Effect of superfine grinding on pectin extraction was investigated. Sunflower heads were grinded into microparticles of ~50 μm, thus pectin chains were fully exposed due to cell wall breakdown. A good pectin yield of 14.5 ± 0.36% (w/w) was subsequently achieved at mild conditions (pH 5.0, 25 °C, 2 h) associated with 0...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126631
更新日期：2020-08-01 00:00:00
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. Thre...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.110
更新日期：2017-07-15 00:00:00
abstract：:Advanced breeding lines made from the cross between the black and white rice as parents were collected to evaluate phenolic levels and antioxidant properties. No free phenolic acid was found in the soluble fraction, while p-coumaric acid, ferulic acid, isoferulic acid and vanillic acid were identified in insoluble bou...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.118
更新日期：2015-04-01 00:00:00
abstract：:High performance liquid chromatography linked to isotope ratio mass spectrometry via an interface allowing the chemical oxidation of organic matter (HPLC-co-IRMS) was used to simultaneously determine carbon 13 isotope ratio (δ(13)C) of organic acids, glucose and fructose in lime and lemon juices. Because of the signif...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.020
更新日期：2014-03-01 00:00:00
abstract：:The aim of this study was to investigate the proliferation effect of fractionated lotus seed resistant starch (LRS3-20%, LRS3-30%) and the structural changes following fermentation. Fractionated lotus seed resistant starch, especially LRS3-20%, promoted the proliferation of these probiotics, and Bifidobacterium longum...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.05.070
更新日期：2018-12-01 00:00:00
abstract：:An in situ electrochemical contact probe methodology for characterising tomato samples is proposed. It is based on the record of the voltammetric response of antioxidant compounds when glassy carbon electrodes are inserted into the pericarp of fresh tomato specimens cut in half. The absence of pretreatment and in situ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.066
更新日期：2015-04-01 00:00:00
abstract：:Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2-10 wt%) on the characteristics of oleogels and foams including crystal polymorphisms, size and dis...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126047
更新日期：2020-05-15 00:00:00
abstract：:Psidium cattleianum, an unexploited Brazilian native fruit, is considered a potential source of bioactive compounds. In the present study, the in vitro scavenging capacity of skin and pulp extracts from P. cattleianum fruits against reactive oxygen species (ROS) and reactive nitrogen species (RNS) was evaluated by in ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.079
更新日期：2014-12-15 00:00:00
abstract：:This is the first study about removal of lead (Pb(II)) from energy drinks. In this paper, food waste, namely eggshell (hydroxyapatite) utilization, was used to remove Pb(II) from mineral water and energy drinks. Mineral water and energy drinks were chosen for removal of lead since the latter is severely hazardous to h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.117
更新日期：2017-01-01 00:00:00
abstract：:Tartary buckwheat (Fagopyrum tataricum) contains a range of nutrients including bioactive carbohydrates and proteins, polyphenols, phytosterols, vitamins, carotenoids, and minerals. The unique composition of Tartary buckwheat contributes to their various health benefits such as anti-oxidative, anti-cancer, anti-hypert...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2016.02.050
更新日期：2016-07-15 00:00:00
abstract：:Three different commercial encapsulated fish oil supplements were evaluated by orthonasal sensory evaluation of the encapsulated oil samples, and were rated according to characteristic odour qualities and hedonic impact. The potent odourants of the fish oil samples were obtained by solvent extraction followed by high ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.01.072
更新日期：2012-07-15 00:00:00
abstract：:Mycotoxins are secondary metabolites of fungi that cause toxic and carcinogenic effects. Human exposure to multiple mycotoxins constitutes an increasing health concern due to potential mycotoxins combined effects. The presence of mycotoxins mixtures in foodstuffs as cereals has been reported over the last years, but f...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.088
更新日期：2018-01-15 00:00:00
abstract：:Maltogenic α-amylase from Bacillus stearothermophilus (BStA) is widely used as bread crumb anti-firming enzyme. A maltotetraose-forming α-amylase from Pseudomonas saccharophila (PSA) was recently proposed as alternative, hence the need to compare both exo-acting enzymes with some endo-action component. A purely exo-ac...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.031
更新日期：2012-11-15 00:00:00
abstract：:Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.021
更新日期：2017-08-01 00:00:00
abstract：:Procyanidins (PCs) are polyphenols highly accumulated in litchi fruit (Litchi chinensis). Despite their bioactivity, the molecular composition of native and oxidized procyanidins is little understood. In this paper, polyphenols from litchi pericarp were extracted using two solvents (methanol and acetone). The mean deg...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.020
更新日期：2019-09-01 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：:The present study investigated the changes and conversion profiles of DON, its conjugations 3-ADON, and 15-ADON during bread making process, by spiking targeted mycotoxin standards to Fusarium mycotoxins-free wheat flour. No significant (p < 0.05) changes of DON levels were observed during dough preparation stages, in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.082
更新日期：2015-10-15 00:00:00
abstract：:A rapid and sensitive immunochromatographic strip (ICS) based on a single-chain variable fragment (scFv) was developed for detecting fumonisin B1 (FB1). The ICS was based on a competitive reaction for colloidal gold-labeled scFv between FB1 and FB1-BSA, which was used along with sheep anti-mouse IgG as capture reagent...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126546
更新日期：2020-07-30 00:00:00
abstract：:The protective capacity of Se-containing protein hydrolysates with molecular weight below 1kDa (SPHs-3), against Pb(2+)-induced damage in PC12 and RAW264.7 cells, was investigated in this study. The cell viability, levels of reactive oxygen species (ROS), lactate dehydrogenase (LDH), superoxide dismutase (SOD), nitric...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.021
更新日期：2016-07-01 00:00:00
abstract：:Mechanical wounding causes significant economic losses of fresh produce due to accelerated senescence and spoilage as well as loss of nutritional value. Here, pre-application of oligogalacturonides (OGs) enzymatically hydrolyzed from apple pectin effectively reduced the healing times of mechanical wounds from>24 h in ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127992
更新日期：2021-02-01 00:00:00
abstract：:The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS). In the first...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.121
更新日期：2019-07-15 00:00:00
abstract：:Phosphate fertilisation affects the growth, development and quality of Tartary buckwheat. In this study, the effect of different phosphorus levels, including 0, 15, 75, and 135 kg/ha (non-, low-, medium-, and high-phosphorus levels, respectively), on the characteristics of starch from Tartary buckwheat were investigat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125543
更新日期：2020-03-01 00:00:00
abstract：:Steviol glycosides are intense natural sweeteners used in foods and beverages. Their acceptable daily intake, expressed as steviol equivalents, is set at 0-4 mg/kg body weight. We report the development and validation of a RP-HPLC method with fluorometric detection of derivatized isosteviol, formed by acid hydrolysis ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.102
更新日期：2016-01-01 00:00:00
abstract：:The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.045
更新日期：2018-11-30 00:00:00
abstract：:The germination rate, fresh weight, as well as the contents of anthocyanins and glucosinolates in broccoli sprouts treated with different kinds of sugars, including sucrose, glucose, fructose, mannitol, and fructose/glucose (1:1), were investigated. The results showed that all the sugars induced the accumulation of an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.078
更新日期：2011-12-01 00:00:00
abstract：:The inhibitory effect of caffeic acid on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) was investigated in chemical model systems under microwave heating (MW). A mechanistic study was subsequently carried out to identify the inhibitory mechanism. The results showed that both for conductive h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126447
更新日期：2020-07-01 00:00:00
