Abstract：
:An efficient method was applied for extraction of caffeine in food samples. Three-dimensional graphene-Fe3O4 (3D-G-Fe3O4) nanoparticles was successfully synthesized and used as adsorbent in magnetic solid phase extraction (MSPE) step. The properties of synthesized adsorbent were characterized by fourier-transform infrared spectroscopy (FT-IR), scanning electron microscope (SEM), vibrating sample magnetometer (VSM), X-ray diffraction (XRD), Raman spectroscopy, Brunauer-Emmett-Teller (BET) and Barrett-Joyner-Halenda (BJH) methods. The influence of main parameters of extraction procedure such as ultrasound parameter, amount of nanoparticles, pH, salt concentration and desorption condition were investigated and optimized. Under the optimized experimental conditions, the figure of merit results showed excellent linear dynamic range (LDR) of 0.5-500 µg mL-1, with determination coefficient (R2) higher than 0.996 and limit of detection (LOD) of 0.1 µg mL-1. Intra- and inter-day relative standard deviations (RSDs) were less than 5.9 and 7.1%, respectively. The method was successfully applied for determination of caffeine in different food samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rahimi A,Zanjanchi MA,Bakhtiari S,Dehsaraei Mdoi
10.1016/j.foodchem.2018.04.035subject
Has Abstractpub_date
2018-10-01 00:00:00pages
206-214eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30649-6journal_volume
262pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The design of a novel and reliable plasmonic platform for detecting multiple chemical contaminants in the complex matrix is an exciting topic in the food industry. Herein, a high-performance surface-enhanced Raman scattering (SERS) two-dimensional (2D) nanodot array was designed through liquid-liquid interfacial self-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125923
更新日期：2020-04-25 00:00:00
abstract：:The aim of this study was to increase the baked flavour of low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato products and are formed alongside acrylamide in the Maillard reaction. However, the Maillard reaction can be directed in favour of aroma fo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128024
更新日期：2021-03-01 00:00:00
abstract：:Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA m...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2020.126664
更新日期：2020-09-15 00:00:00
abstract：:Ester synthesis was carried out in a solvent-free system of lipase, coconut oil and ethanol or fusel alcohols to ascertain the reaction mechanism. During ester formation, octanoic and decanoic acids increased initially and then decreased gradually, indicating that ester production was a two-step reaction consisting of...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.109
更新日期：2013-12-01 00:00:00
abstract：:Food colouring plays a vital and a determining role in the processing and the manufacturing of food products because the appearance of products is critical for attracting consumers and influencing their food choices. However, factors such as legislative restrictions, limited number of approved colourants and the proce...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.03.082
更新日期：2013-11-15 00:00:00
abstract：:A natural sweet wine (NSW) was made with dried grapes from Vitis vinifera L. cv Garnacha Tintorera. A fortified sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera must was stopped by addition of ethanol 96% (v/v). UV/Vis spectrophotometry and HPLC/DAD-ESI/MS were applied to...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.12.018
更新日期：2014-01-01 00:00:00
abstract：:Thiocyanate ion is a natural component of cow's milk (hereinafter as milk) which may be artificially augmented to activate the lactoperoxidase milk preservation system. This study presents a survey of thiocyanate levels in raw milk and proposes a naturally occurring baseline concentration of thiocyanate in milk, which...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.130
更新日期：2017-01-15 00:00:00
abstract：:It was found that weak chemiluminescence of manganese(IV)-hexametaphosphate-formaldehyde system was greatly enhanced by plant polyphenolic compounds. Based on this finding, a new flow injection chemiluminescence method (FI-CL) was developed for the determination of the total content of polyphenols in plant extracts. T...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.138
更新日期：2014-01-01 00:00:00
abstract：:Virgin olive oils (VOO) and extra virgin olive oils (EVOO) contain a specific fraction of polyphenols (hydroxytyrosol and its derivatives) that produce beneficial physiological effects. The European Food Safety Authority (EFSA) authorised a health claim for olive oil (OO) containing at least 250 mg/Kg of those polyphe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128291
更新日期：2021-04-16 00:00:00
abstract：:Spent coffee grounds (SCG) are usually disposed as common garbage, without specific reuse strategies implemented so far. Due to its recognised richness in bioactive compounds, the effect of SCG on lettuce's macro- and micro-elements was assessed to define its effectiveness for agro industrial reuse. A greenhouse pot e...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.059
更新日期：2014-04-01 00:00:00
abstract：:Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128735
更新日期：2021-05-15 00:00:00
abstract：:The complex formation between luteolin (L) and vanadium(IV) oxide sulphate monohydrate (VOSO4·H2O) was examined under UV-visible, infra-red spectroscopy, mass spectroscopy and NMR techniques. The spectroscopic data indicated that luteolin reacts with vanadium oxide cation (VO(+2)) through 4-carbonyl-5-hydroxy chelatio...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.141
更新日期：2015-04-15 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：:The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results showed that 41, 37 a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.112
更新日期：2018-04-15 00:00:00
abstract：:β-Glucan as a component of grain cell walls is consumed daily. However, little is known about whether β-glucan is influenced by the gastrointestinal environment. In this study, we aim to investigate the integrated metabolic process of cereal β-glucan. In vitro simulated digestion and fermentation combined with microbi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2021.129116
更新日期：2021-01-16 00:00:00
abstract：:The feasibility of sugarcane bagasse to be employed as an alternative solid support for clean-up is presented during the development and validation of an analytical method to determine chlorpyrifos (O,O-diethyl O-3,5,6-trichloro-2-pyridyl phosphorothioate) (CP) in tomato by HPLC-DAD. The efficiency of the method consi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128520
更新日期：2021-05-01 00:00:00
abstract：:The low solubility of wheat gluten (WG) considerably limits its application. Owing to its high hydrolytic efficiency, alcalase was the protease selected for the enzymatic hydrolysis of WG. The functional properties of WG hydrolysate prepared by alcalase (AHWG) with a hydrolysis degree (DH) of 10% were better than thos...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.004
更新日期：2019-03-30 00:00:00
abstract：:Trace element content of fish feed and bluegill sunfish muscles (Lepomis macrochirus) from aquaculture and natural pond in Missouri were determined using the inductively coupled-plasma optical emission spectrometer (ICP-OES) and the direct mercury analyzer (DMA). Dietary intake rates of trace elements were estimated. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.02.003
更新日期：2008-09-15 00:00:00
abstract：:A bi-enzyme tracer direct competitive enzyme-linked immunosorbent assay (dc-ELISA) was developed based on anti-imidaclothiz and anti-thiacloprid antibodies. Several affected physicochemical factors were optimised, including methanol concentration, ionic strength and pH value. Under the optimised conditions, 50% inhibi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.037
更新日期：2014-12-01 00:00:00
abstract：:An Ultra High-Performance Liquid chromatography method quadruple time-of-flight mass spectrometry has been developed for the analysis of 11 cyclic polyesters oligomers, following a modified QuEChERS clean-up with alumina/primary secondary amine, in pasta. Target analytes were polyethylene terephthalate (PET) 1st serie...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2021.129040
更新日期：2021-01-09 00:00:00
abstract：:Fish is an allergenic food capable of provoking severe anaphylactic reactions. Parvalbumin is the major allergen identified in fish and frog muscles. Antibodies against fish and frog parvalbumin have been used to quantify parvalbumin levels from fish. However, these antibodies react variably with parvalbumin from diff...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.030
更新日期：2012-11-15 00:00:00
abstract：:Despite the extensive use of Polygonum chinense (PC) as a detoxifying ingredient of Chinese cool tea, the efficacy of different PC varieties remains underexplored. Herein, we compare the chemical profiles and antioxidant/anti-inflammatory activities of the aqueous extracts of two PC varieties, namely P. chinense var. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125840
更新日期：2020-04-25 00:00:00
abstract：:Novel nano-biocomposite films based on poly (lactic acid) (PLA) were prepared by incorporating thymol, as the active additive, and modified montmorillonite (D43B) at two different concentrations. A complete thermal, structural, mechanical and functional characterization of all nano-biocomposites was carried out. Therm...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.04.026
更新日期：2014-11-01 00:00:00
abstract：:In this paper, Lipozyme TLIM-catalyzed synthesis of ethyl cinnamate through esterification of cinnamic acid with ethanol was studied. In order to increase the yield of ethyl cinnamate, several media, including acetone, isooctane, DMSO and solvent-free medium, were investigated in this reaction. The reaction showed a h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.06.017
更新日期：2016-01-01 00:00:00
abstract：:This study approaches the development of a method for the determination of Ca, Mg, Zn, and Fe in liquid and powdered cow milk. The method is based on sample dissolution assisted by ultrasound energy in tetramethylammonium hydroxide (TMAH) media and determination by flame atomic absorption spectrometry (FAAS). Central ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127559
更新日期：2021-01-01 00:00:00
abstract：:The use of Hadamard transform ion mobility mass spectrometry (HT-IMMS) in the profiling of anthocyanins from different fruits is presented. Samples extracted with acidic methanol and purified with solid phase extraction were analyzed with direct IMMS infusion. The separation of various anthocyanins was achieved within...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.034
更新日期：2015-06-15 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：:The chemical composition (CC), antioxidant capacity (AC) and oxygen consumption rate (OCR) of 36 different commercial tannins were measured. The CC was analyzed by total polyphenol index, Bate-Smith, methyl-cellulose, Folin-Ciocalteu, OIV official method and phloroglucinolisis. The AC was measured by different methods...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.031
更新日期：2018-12-01 00:00:00
abstract：:The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Amon...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128164
更新日期：2021-03-15 00:00:00
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
更新日期：2017-05-01 00:00:00
