Abstract:
:Two sample preparation methods were developed (graphitised carbon and C18 solid phase extraction clean-up) and validated in house using liquid chromatography and tandem mass spectrometry (MS/MS) for the determination of 30 pyrrolizidine alkaloids (PAs) in salads, herbs, tea, herbals teas as well as tea infusion and ice-tea beverages. Total PAs concentration of samples purchased on the Belgian market varied greatly with matrix type ranging from journal_name journal_title authors doi subject pub_date pages eissn issn pii journal_volume pub_type
相关文献
FOOD CHEMISTRY文献大全abstract::Major anthocyanins were extracted with acidified methanol and characterised in powdered berry extracts of bilberry, blueberry, chokeberry, açai berry and cranberry by HPTLC-Vis-MS for the first time. A combined 2-step normal phase separation was applied, first for separation of anthocyanins and secondly of anthocyanid...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.038
更新日期:2014-03-01 00:00:00
abstract::Here, D-glucose, D-galactose, and D-lactose non-enzyme quantitative and qualitative analysis method using Cu foam electrode had been investigated. Porous Cu foam material was prepared by electrodeposition strategy, and used as working electrode. Cyclic voltammetry (CV) explained sweetener electro-oxidation process occ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.11.148
更新日期:2015-05-15 00:00:00
abstract::The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulf...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.01.139
更新日期:2016-07-01 00:00:00
abstract::The effects of industrial pre-freezing processing and freezing handling on the contents of glucosinolates and antioxidants (vitamin C, polyphenols, carotenoid and chlorophyll), as well as the antioxidant capacity in broccoli (Brassica oleracea L. var. italica) florets were investigated in the present study. Our result...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.140
更新日期:2016-11-01 00:00:00
abstract::Effects of ultraviolet-C (UV-C) treatment (0.5, 1.0 and 2.0kJ/m(2)) and cold storage on ergosterol and vitamin D2 content in different parts of white and brown button mushrooms (Agaricus bisporus) were investigated. UV-C treatment did not significantly affect ergosterol content in the caps and stems of the two mushroo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.023
更新日期:2016-11-01 00:00:00
abstract::The antioxidant effects of α-tocopherol (TOH) in combination with green tea extract (GTE), the green tea polyphenol (-)-epicatechin (EC) or the isomeric (+)-catechin (C), were investigated using different lipid systems based on high linoleic sunflower oil: bulk oil, o/w-emulsion and a phosphatidylcholine-based liposom...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.07.025
更新日期:2012-12-15 00:00:00
abstract::Baccaurea angulata is an underutilised tropical fruit of Borneo Island of Malaysia. The effect of solvents was examined on yield, total phenolic (TPC), total flavonoids (TFC), total carotene content (TCC), free radical scavenging activities and lipid peroxidation inhibition activities. The results indicated that the p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.09.122
更新日期:2015-04-01 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::In this work, SBA-15 mesoporous silica has been chemically functionalized with guanidin groups. The resulting material has been characterised and employed as solid phase extractant for preconcentration of Pb(2+), Cu(2+), Zn(2+) and Cd(2+) ions. The ions were identified by flame atomic absorption spectrometry (FAAS). T...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.096
更新日期:2013-12-01 00:00:00
abstract::Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descript...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.12.112
更新日期:2019-06-01 00:00:00
abstract::The presence of an α-1,6-glucosaccharide enhances absorption of water-soluble quercetin glycosides, a mixture of quercetin-3-O-β-d-glucoside (Q3G, 31.8%), mono (23.3%), di (20.3%) and more d-glucose adducts with α-1,4-linkage to a d-glucose moiety of Q3G, in a ligated small intestinal loop of anesthetized rats. We pre...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.08.028
更新日期:2013-01-15 00:00:00
abstract::In this study, we extracted exopolysaccharides from Pythium arrhenomanes and purified them to obtain three polysaccharides (PEPS-1, PEPS-2, PEPS-3). The composition of these polysaccharides was determined. PEPS-2 and PEPS-3 showed outstanding antioxidant activities. PEPS-2 was chosen as a polysaccharide-based coating ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125604
更新日期:2020-03-30 00:00:00
abstract::HR-CS-GFAAS methods were developed for the fast determination of Cu in domestic and commercially available Hungarian distilled alcoholic beverages (called pálinka), in order to decide if their Cu content exceeds the permissible limit, as legislated by the WHO. Some microliters of samples were directly dispensed into t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.06.090
更新日期:2016-12-15 00:00:00
abstract::Aqueous two phase system was applied for selective extraction of quinine from human plasma. Bi-phase was constructed from ionic liquid: butyl-methyl-imidazolium chloride after addition kosmotropic salts K₃PO₄ or KH₂PO₄. Quinine was determined in plasma samples after drinking of tonic containing quinine. Determination ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.06.037
更新日期:2015-01-01 00:00:00
abstract::This study aimed to investigate the inhibitory effect of chestnut inner skin extract (CISE) on the activity of postprandial blood sugar-related enzymes. In total, 12 flavonoids were identified by HPLC-TOF-MS. CISE showed strong and weak inhibition on α-amylase and α-glucosidase, with the IC50 of 27.2 and 2.3 μg/mL, re...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126847
更新日期:2020-09-15 00:00:00
abstract::The determination of trypsin inhibitor (TI) activity is of importance to evaluate the nutritional value of soybean flours. An analytical method, which involves a continuous spectrophotometric rate determination for trypsin activity against the substrate N-benzoyl-DL-arginine p-nitroanilide, is proposed as an alternati...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.07.056
更新日期:2017-01-01 00:00:00
abstract::Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume sm...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128238
更新日期:2021-04-16 00:00:00
abstract::We reported a structure-activity relationship study on unravelling phenolic hydroxyls instead of alcoholic hydroxyls contribute to the reduction of acrylamide formation by flavonoids. The dose-dependent study shows a close correlation between the number of phenolic hydroxyls of flavonoids and their reduction effects. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.12.038
更新日期:2016-05-15 00:00:00
abstract::The present study was conducted to evaluate effect of ethephon and acetylene treatments on phenolics, flavonoids and antioxidant activity of banana flesh and their bioaccessibility. Total phenolics, flavonoids and antioxidant activity (DPPH, ABTS, FRAP) were measured at different phases of simulated gastrointestinal d...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127909
更新日期:2021-03-01 00:00:00
abstract::In the perspective of studying lipid biosynthesis in the argan seed, the anatomy, ploidy level and lipid composition of mature seed tissues were investigated using an experimental design including two locations in Algeria and four years of study. Using flow cytometry, we determined that mature argan seeds consist of t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.02.112
更新日期:2015-08-15 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::A novel analytical method for melamine in milk powder has been developed and exploited with three-dimensional (3D) magnetic molecularly imprinted polymers (MMIPs) combining with liquid chromatography-tandem mass spectrometry. The 3D MMIPs were synthesized with graphene-carbon nanotube hybrid composite as carrier which...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.02.078
更新日期:2018-07-30 00:00:00
abstract::The analysis of general content of polyphenols, minerals and antioxidant activity of infusions from selected coffee substitutes is presented. The obtained results showed that the coffee infusions prepared from acorns exhibit the highest radical scavenging capacities for DPPH (EC50 = 0.063-0.066 mgd.w./mL), ABTS (EC50 ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.057
更新日期:2019-04-25 00:00:00
abstract::Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125483
更新日期:2020-02-01 00:00:00
abstract::In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.107
更新日期:2017-09-15 00:00:00
abstract::This study aimed to characterise and discriminate 44 authenticated commercial samples of citrus essential oils (EO) from seven species (bergamot, lemon, bigarade, orange, mandarin, grapefruit, lime) by analysing the non-volatile oxygenated heterocyclic compounds (OHC) by UHPLC/TOF-HRMS, multivariate data analysis (PCA...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.03.057
更新日期:2016-09-01 00:00:00
abstract:OBJECTIVES:This study set out to highlight the in vitro and in vivo antifungal activity of an Ethanolic Extract of Red Brazilian Propolis (EERBP) and identify bioactive fractions effective against Colletotrichum musae. METHODS:Active fractions were detected by the thin-layer chromatography-bioautography method and cha...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127060
更新日期:2020-10-15 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::The antioxidant activity and phytochemical composition (ascorbic acid, free sugars and phenolic compounds) of decoctions and infusions of wild and commercial samples of Tuberaria lignosa (Sweet) Samp. Aerial parts were evaluated and compared. Among wild samples, the effects of the drying method (freeze or shade-drying...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.05.038
更新日期:2012-12-01 00:00:00
abstract::Ozone is a more powerful oxidant than common oxidising agents, such as sodium hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method for both consumers and the environment. However, few studies have investigated the changes in starch properties associated with ozone treatment, parti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.01.058
更新日期:2014-07-15 00:00:00