Abstract:
:The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sordini B,Veneziani G,Servili M,Esposto S,Selvaggini R,Lorefice A,Taticchi Adoi
10.1016/j.foodchem.2018.12.029subject
Has Abstractpub_date
2019-05-01 00:00:00pages
426-434eissn
0308-8146issn
1873-7072pii
S0308-8146(18)32124-1journal_volume
279pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::This paper discusses one of the major concerns in pesticide residue analysis: the matrix effect related to gas chromatography (GC), which can adversely affect quantification. In this study, a comparison of approaches for dealing with the matrix effect was investigated for 236 pesticides in complex matrices, including ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.130
更新日期:2019-05-01 00:00:00
abstract::Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in erythrocytes were evaluated in this study. This damage includes hemolysis, oxidation of hemoglobin, formation of MDA and the depletion of glutathione (GSH) and catalase (CAT). Results sho...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.11.012
更新日期:2016-04-15 00:00:00
abstract::Grape seed procyanidin extract (GSPE) modulates glucose homeostasis and insulinemia in several animal models. Under pathological conditions, insulin levels are dependent on pancreatic beta-cell functionality, as well as on the beta-cell mass expansion or apoptosis in the pancreas. In this study, we analysed the effect...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.10.088
更新日期:2013-05-01 00:00:00
abstract::Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.010
更新日期:2019-02-15 00:00:00
abstract::Food adulteration and fraud is driven by economic interests; it is thus necessary to establish a high-through method that allows quantitative identification of familiar animal and plant proteins for global use. In this study, a sensitive mass spectrometric approach for the detection of eight species, including pork, b...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.066
更新日期:2018-04-15 00:00:00
abstract::Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceratio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.218
更新日期:2019-01-15 00:00:00
abstract::This study approaches the determination of nine elements from Brazilian carbonated soft drinks of several flavors and manufactures using inductively coupled plasma optical emission spectrometry (ICP OES). The concentrations of the elements varied as follows: (in µg L-1: Cu: 4.00-78.0; Fe: 74.0-506; Mn: 20.0-66.0; Zn: ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.021
更新日期:2019-02-01 00:00:00
abstract::In this study, heavy metals including Cr, Mn, Co, Ni, Cu, Zn, As, and Cd in 55 Thai local rice (4 varieties) were measured using ICP-MS. Health risks were estimated from various Thai population groups, classified according to ages and genders. The potential impact on Thai population who consumed Thai local rice contai...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127402
更新日期:2021-01-01 00:00:00
abstract::Botanical origin of the nectar predominantly affects the chemical composition of honey. Analytical techniques used for reliable honey authentication are mostly time consuming and expensive. Additionally, they cannot provide 100% efficiency in accurate authentication. Therefore, alternatives for the determination of fl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.040
更新日期:2015-03-01 00:00:00
abstract::The phytochemical profile and antioxidant activities of unprocessed and extruded milled fractions of black rice were investigated. Extrusion increased the free phenolics, anthocyanins and oxygen radical absorbance capacity (ORAC) and decreased the bound forms. The total phenolics, anthocyanins and ORAC increased by 12...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.01.087
更新日期:2015-07-01 00:00:00
abstract::Thiol-functionalized magnetic carbon nanotubes (TMCNTs) were employed as the sorbent in the magnetic micro-solid phase extraction (M-µ-SPE) of sulfonamide antibiotics (SAs) in water, milks and chicken meat products prior to high performance liquid chromatography-diode array detector (HPLC-DAD) analysis. The synthesize...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.044
更新日期:2019-03-15 00:00:00
abstract::Cyanamide is widely used in agriculture, and has a modest toxicity in humans. In the present study, a simple, sensitive, and widely applicable method for detecting cyanamide in 21 plant-derived foods was developed. In the proposed method, after the samples were homogenized and extracted, the method employs clean-up wi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.146
更新日期:2018-01-15 00:00:00
abstract::Analytical method for the residues of boscalid in blueberries was developed. Fungicide residues were determined by solid-phase microextraction (SPME) coupled to gas chromatography with micro-electron capture (μ-ECD) detector. The effect of pH values and fiber coatings were studied. The SPME fiber coating selected was ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.09.079
更新日期:2013-02-15 00:00:00
abstract::The freshness of citrus fruits commonly available in the market was non-destructively assessed by Raman spectroscopy. Intact clementine, mandarin and tangerine species were characterised concerning their carotenoids skin Raman signalling in a time course from the moment they were acquired as fresh stock, supplying the...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.105
更新日期:2018-03-01 00:00:00
abstract::In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase)...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.12.011
更新日期:2013-06-15 00:00:00
abstract::Properties of gelatin films from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide (H(2)O(2)) at various concentrations (0-8% w/v) were investigated. Tensile strength (TS) and water vapour permeability (WVP) of films decreased, but elongation at break (EAB) increased (p<0.05) as the concentration ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.11.069
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::Thermal treatment effect (70 or 80 °C for 5 or 30 min) was evaluated on functional properties of whey protein isolate (WPI) dispersions used for the development of novel vitamin A delivery systems based on emulsion gel beads. This process combines an (O/W) emulsion diluted by a polysaccharide solution and a cold-set g...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.11.071
更新日期:2014-05-15 00:00:00
abstract::In this work, a method has been applied and validated for the determination of a group of 35 multiclass pesticides in the minor tropical fruits rose apple/pomarrosa (Syzygium malaccense), starfruit/carambola (Averrhoa carambola), yoyomo (Spondias purpurea) and papayuela (Vasconcellea pubescens) cultivated and exported...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.12.045
更新日期:2019-05-15 00:00:00
abstract::To deal with serious environmental pollution resulting from plastic packaging materials, biodegradable films using chitosan (CS) are gaining considerable increase gradually. However, chitosan films lack important properties to meet the preserved demands. This study aimed to develop new bio-based films incorporated wit...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.022
更新日期:2019-06-15 00:00:00
abstract::The impact of oil type and fatty acid chain length on the development of food-grade microemulsions for the entrapment of β-carotene was investigated. The microemulsion region of a ternary phase diagram containing short chain monoglycerides was larger than for di- and triglycerides when Tween 80 was used as surfactant....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.11.056
更新日期:2015-05-01 00:00:00
abstract::Vitamin E is a family of related compounds with different vitamin E activities and antioxidant properties that includes tocopherols, tocotrienols and plastochromanol-8. Plant oils could serve as an industrial source not only of tocopherols, but also tocotrienols and plastochromanol-8, which exhibit much stronger antio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.05.185
更新日期:2019-10-30 00:00:00
abstract::Mushrooms have unique sensory properties and nutritional values as well as health benefits due to their bioactive compounds, especially beta-glucans. Well-known edible and medicinal mushroom species as well as uncommon or unknown species representing interesting sources of bioactive beta-glucans have been widely studi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.08.010
更新日期:2017-02-01 00:00:00
abstract::Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127442
更新日期:2020-12-15 00:00:00
abstract::In this study, pullulanase was firstly immobilized by covalent bonding onto chitosan/Fe3O4 nanoparticles or encapsulation in sol-gel after bonding onto chitosan/Fe3O4 nanoparticles, and then the immobilized pullulanase was used for the effective production of resistant starch (RS). The highest RS content (35.1%) was o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.117
更新日期:2018-01-15 00:00:00
abstract::In this study, cyclodextrin metal-organic framework/chitosan (CD-MOF/CS) nanocapsules, which have a hydrophobic core and a hydrophilic shell, were fabricated as delivery systems for bioactive agents. The nanocapsules were prepared by electrostatic deposition of cationic chitosan onto the anionic CD-MOF core. The prese...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126328
更新日期:2020-07-01 00:00:00
abstract::Total Diet Studies to estimate dietary exposure to food contaminants need to evaluate laboratory measurements data variance. In this process it is critical that data from analytical methods are reliable to correctly scrutinize and compare values over time and between countries. In Europe it is widely recognized that t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.03.040
更新日期:2013-11-01 00:00:00
abstract::Proton transverse magnetization decay curves of rice flour starch-water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three mor...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2008.01.048
更新日期:2008-09-01 00:00:00
abstract::The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radic...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.01.065
更新日期:2015-06-15 00:00:00
abstract::Fresh pork bacon belly was used as material and manufactured into dry-salted bacon through salting and drying-ripening. During processing both oxidative stability and antioxidant enzyme stability were evaluated by assessing peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and activities of catalase...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.05.107
更新日期:2013-12-01 00:00:00