Abstract：
:The efficacy of different buffers in extracting peanut from a solid model food incurred with peanut and subjected to processing was evaluated using two commercial ELISA kits: Veratox® for peanut allergen and peanut ELISA from Morinaga. Average percentage recoveries of peanut from unprocessed samples using the kit supplied buffers were 46 ± 5 and 28 ± 2 with the Veratox and Morinaga kits, respectively. However, Na2CO3, pH 9.6 and PBS containing 1 M GuHCl recovered 65% ± 4% and 77% ± 10% of peanut, respectively from unprocessed samples with the Veratox kit. These two buffers also performed better than the Veratox buffer with fried, high pressure processed, and baked samples. PBS containing SDS and β-ME, performed significantly better than the Morinaga buffer in recovering peanut from unprocessed, boiled and fried samples. Thus, the use of alternative extraction buffers provides better recovery of peanut residues from a processed solid food matrix.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jayasena S,Wijeratne SSK,Taylor SL,Baumert JLdoi
10.1016/j.foodchem.2018.11.123subject
Has Abstractpub_date
2019-04-25 00:00:00pages
832-840eissn
0308-8146issn
1873-7072pii
S0308-8146(18)32070-3journal_volume
278pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Presence of bisphenol A (BPA) and its analogues in various environmental matrices have been well studied by now, but there is still an insufficient data on the occurrence of BPA analogues in animal-derived foodstuffs. Hence, this work describes a quick, sensitive and reliable analytical method for the simultaneous det...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126882
更新日期：2020-10-15 00:00:00
abstract：:During gas chromatography (GC), the matrix can deactivate the active site during the transport of the compound from the injector to the detector. This deactivation capacity varies among matrices, as it is dependant on the concentrations of the different constituent compounds of each matrix. During the analysis of terb...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.01.074
更新日期：2012-07-15 00:00:00
abstract：:Fresh cut Chinese water-chestnut is a popular ready-to-eat fresh-cut fruit in China. However, it is prone to etiolation and the chemicals responsible for this process are not known yet. To address this problem, we extracted phytochemicals from etiolated Chinese water-chestnut and separated them using MPLC and column c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.070
更新日期：2015-11-01 00:00:00
abstract：:In this work, zeolite imidazolate framework-8 (ZIF-8) functionalized magnetic graphene oxide (Fe3O4@APTES-GO/ZIF-8) was successfully synthesized and used as a novel adsorbent in magnetic solid-phase extraction (MSPE) for the determination of four triazole fungicides in water, honey and fruit juices. The main parameter...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126944
更新日期：2020-04-29 00:00:00
abstract：:Aqueous two-phase extraction (ATPE), identification and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) were investigated in this study. The optimal differential partitioning of mulberry anthocyanins (MAY) and sugars was achieved in a system (pH 4.5, temperature=35±1°C) composed of 30% (w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.04.097
更新日期：2011-11-15 00:00:00
abstract：:Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.116
更新日期：2017-04-15 00:00:00
abstract：:In this study, an electrochemical system was established to detect the branched-chain amino acid aminotransferase (BCAT) activity in lactic acid bacteria (LAB). A nanocomposite of chitosan (CS) with multi-walled carbon nanotubes (MWCNTs) was synthesized, and the composite solution were uniformly spread over the glassy...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125035
更新日期：2019-11-01 00:00:00
abstract：:In red and rosé wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MS(n) measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.089
更新日期：2016-05-15 00:00:00
abstract：:Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vacuum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.130
更新日期：2014-12-15 00:00:00
abstract：:A total of 77 jujube, longan and chaste honey samples were collected from 18 different areas of China. Thirteen types of phenolic acids in the honey samples were analysed using high-performance liquid chromatography with electrochemical detection (HPLC-ECD). Moreover, HPLC-ECD fingerprints of the monofloral honey samp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.08.010
更新日期：2016-03-01 00:00:00
abstract：:Rice (Oryza sativa L.) is the world's third largest food crop after wheat and corn. Geographic authentication of rice has recently emerged asan important issue for enhancing human health via food safety and quality assurance. Here, we aimed to discriminate rice of six Asian countries through geographic authentication ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.08.023
更新日期：2018-02-01 00:00:00
abstract：:In the present study, the relative contribution of individual/classes of polyphenols in barley, to its antioxidant properties, was evaluated. Flash chromatography was used to fractionate the total polyphenol extract of Irish barley cultivar 'Irina', and fractions with highest antioxidant properties were identified usi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.04.098
更新日期：2016-11-01 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：:We evaluated total and inorganic arsenic levels in long grain rice and rice based baby foods on Finnish market. Inorganic arsenic was analysed with an HPLC-ICP-MS system. The total arsenic concentration was determined with an ICP-MS method. In this study, the inorganic arsenic levels in long grain rice varied from 0.0...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.155
更新日期：2014-05-01 00:00:00
abstract：:Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.036
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：:The objective of this work was to assess dietary patterns and consumption of phenolic compounds from fruits and vegetables byschoolchildren of high altitude regions from northwest of Argentina. A nutritional survey including food-frequency consumption, 24-h dietary recall and anthropometric measurements was applied to...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.065
更新日期：2018-01-01 00:00:00
abstract：:The aim of this study was to discover the unique volatile compositional traits of retail milk from different production systems. Forty-four retail milk samples were analyzed, including organic milk (n=10), conventional milk (n=14) and pasture milk (n=20) from winter (n=22) and summer (n=22). Proton transfer reaction q...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.099
更新日期：2018-01-15 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：:Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE)...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.060
更新日期：2017-02-15 00:00:00
abstract：:The potential adulteration of extra virgin olive oil (EVOO) with soft-deodorized virgin olive oil (VOO) has raised the interest of researchers in investigating this fraud in recent years. The objective of this study was to determine chemical changes occurring after a soft-deodorization process in terms of volatiles, f...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.176
更新日期：2017-04-01 00:00:00
abstract：:Four synthesized terpenyl-ß-D-glycopyranosides (geranyl, neryl, citronellyl, myrtenyl) were subjected to enzymatic (AR 2000, pH 5.5) and acid (citric buffer, pH 2.5) hydrolysis. Decrease of glycosides was measured by HPLC and the volatiles released--by comprehensive gas chromatography-mass spectrometry (GC × GC-ToF-MS...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.089
更新日期：2016-01-01 00:00:00
abstract：:In our preliminary study, the ripe fruits of two highbush blueberry (Vaccinium corymbosum L.) cultivars, cv 'Berkeley' and cv 'Bluecrop', were found to contain different levels of ascorbic acid. However, factors responsible for these differences are still unknown. In the present study, ascorbic acid content in fruits ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.036
更新日期：2015-12-01 00:00:00
abstract：:The anthocyanins in the fruits of Rhodomyrtus tomentosa (ACN) were extracted by 1% TFA in methanol, and then purified by X-5 resin column and C18 (SPE) cartridges. The purified anthocyanin extract (ART) from the fruits of R. tomentosa showed strong antioxidant activities, including DPPH radical-scavenging capacity, AB...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.107
更新日期：2013-08-15 00:00:00
abstract：:In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle size distribution, texture) and sensory pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.06.064
更新日期：2015-01-15 00:00:00
abstract：:In the present study, we developed a method for the grape seed oil compositional characterisation using (1)H NMR spectroscopy directly applied on oils without sample derivatisation (as triglycerides). Using (1)H NMR spectroscopy data and systems of chemometric equations, we established the composition of grape seed oi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.048
更新日期：2012-10-15 00:00:00
abstract：:The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were i...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.106
更新日期：2019-06-30 00:00:00
abstract：:Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were sto...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.096
更新日期：2015-10-01 00:00:00
abstract：:The analysis of unpaired electron components in royal jelly was carried out using electron spin resonance (ESR) with the aim to develop a detection method for irradiated royal jelly. The ESR spectrum of royal jelly had natural signals derived from transition metals, including Fe(3+) and Cu(2+), and a signal line near ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.139
更新日期：2014-01-15 00:00:00
abstract：:Carbon quantum dots (CQDs) prepared by a green one-step approach was used for sensitive and selective assay of Escherichia coli O157: H7 (E. coli). CQDs was synthesized from orange peel as a carbon source via a microwave-assisted method. The CQDs displayed strong green fluorescence under excitation wavelength of 420 n...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127775
更新日期：2021-03-01 00:00:00
