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 in Colombia. The AOAC 2007.1 QuEChERS method, that uses an acetic acid/acetate buffer, was applied together with gas chromatography coupled to a triple quadrupole mass spectrometer. The method was validated in terms of calibration, recovery at three levels of concentration and matrix effects (MEs). A mixture of analyte protectants was also used. A good linearity was obtained in all cases, while the study of the ME revealed the need of developing matrix-matched calibration for many pesticides. Recovery values were in the range 70-120% with relative standard deviation values less than 20% for most of the pesticides studied. The lowest calibration level was 5 µg/kg. Several samples of each type were analysed.
journal_name
Food Chemjournal_title
Food chemistryauthors
Varela-Martínez DA,González-Curbelo MÁ,González-Sálamo J,Hernández-Borges Jdoi
10.1016/j.foodchem.2018.12.045subject
Has Abstractpub_date
2019-05-15 00:00:00pages
221-230eissn
0308-8146issn
1873-7072pii
S0308-8146(18)32149-6journal_volume
280pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::This review focuses on the most recent papers (from 2011 to submission date in 2017) dealing with the analysis of different organic components in foods (i.e. nucleobases, nucleosides, nucleotides, uric acid, and creatinine, amino acids and related compounds, choline-related compounds and phospholipids, carbohydrates, ...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2018.03.008
更新日期:2018-08-15 00:00:00
abstract::Despite its importance in many areas of human metabolism, there are no recommended daily intake guide lines for sulphur. It is generally assumed that most dietary sulphur originates from intake of methionine and cysteine. We estimated sulphur intake from food diaries, and validated the results with the use of a duplic...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.098
更新日期:2017-11-01 00:00:00
abstract::Dioscorea japonica Thunb. var. pseudojaponica (DP) is consumed as food and widely used in traditional Chinese medicine in Taiwan. The aims of this study are to investigate the antioxidant and anti-inflammatory effects of ethanol extract of DP (EDP) and its reference compounds. Fingerprint chromatogram from HPLC indica...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.04.031
更新日期:2013-11-15 00:00:00
abstract::The glycolipid biosurfactants mannosylerythritol lipids (MELs) attract great attention for their biodegradability, super emulsifying properties and versatile bioactivities. In this study, the MEL deriving from Ceriporia lacerate CHZJU was identified as MEL-A, and its critical micelle concentration and emulsifying acti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.042
更新日期:2017-08-01 00:00:00
abstract::Pure stevioside was extracted from leaves of Stevia rebaudiana (Bertoni) to be used as a reference material in the instrument calibration or method validation process. The mass fraction was determined by comparison between the mass balance method and quantitative nuclear magnetic resonance (qNMR) spectroscopy. The imp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.02.029
更新日期:2018-07-30 00:00:00
abstract::The relationships between sensory attribute and analytical measurements, performed by electronic tongue (ET) and near-infrared spectroscopy (NIRS), were investigated in order to develop a rapid method for the assessment of umami taste. Commercially available umami products and some aminoacids were submitted to sensory...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.044
更新日期:2014-08-15 00:00:00
abstract::Proteins were isolated from potato tubers (Solanum tuberosum) at different physiological states, and by-products from the potato industry were used to evaluate their ACE-inhibitory and radical-scavenging potencies. Protein isolates and by-products were autolysed or hydrolysed by alcalase, neutrase and esperase. Hydrol...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.12.023
更新日期:2008-07-01 00:00:00
abstract::The objective of this study was to develop an accurate and fast method to determine malondialdehyde (MDA) levels in raw and processed meat. This method is based on extraction with trichloroacetic acid (TCA), reaction with 2-thiobarbituric acid (TBA) and quantification with ultraperformance liquid chromatography with a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125009
更新日期:2019-11-15 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::The objective of the study was to characterize changes in the aroma profile of pea protein beverage during Ultra High Temperature (UHT) processing and subsequent refrigerated storage. The aroma profiles were characterized using Gas Chromatography/Mass Spectrometry/Olfactometry (GC/MS/O); twenty-one aroma compounds wer...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126082
更新日期:2020-05-15 00:00:00
abstract::The effect of CaCl2 on denaturation and aggregation of silver carp myosin incubated at 40 °C was investigated by circular dichroism spectroscopy, surface hydrophobicity (S0-ANS), total sulfhydryl (SH) group content, zeta potential, turbidity, z-average diameter (dz), and dynamic rheological analysis. During setting at...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.130
更新日期:2015-10-15 00:00:00
abstract::Saponins are a class of natural compounds present in pulses having surface active properties. These compounds show variation in type, structure and composition of their aglycone moiety and oligosaccharide chains. Saponins have plasma cholesterol lowering effect in humans and are important in reducing the risk of many ...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2017.04.161
更新日期:2017-10-15 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::Alcoholic liver disease (ALD) can be developed by a prolonged or large intake of alcohol in a short period of time. ALD is considered as a leading cause for a liver injury in modern dietary life. This study was aimed to investigate the effects of orally administrated citrus flavonoids (CFs) and their enzymatically mod...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.01.044
更新日期:2013-08-15 00:00:00
abstract::Little is known about the variations of fresh fruit biomembrane and its physiological and biochemical characteristics during storage. A navel orange mutant 'Gannan No.1' (Citrus sinensis Osbeck) showed higher membrane stability and titratable acid while lower calyx senescence compared with wild-type 'Newhall'. The mem...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.009
更新日期:2019-09-15 00:00:00
abstract::Seeds and sprouts are of considerable interest due to their numerous pro-health benefits. The aim of this study was to investigate the effect of germination on the mineral composition (performed by flame absorption atomic spectroscopy), total phenolic content, antioxidant activity, as well as phenolic profiles (before...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.081
更新日期:2019-03-01 00:00:00
abstract::Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p < 0.05) purge and cooking loss regardless of the dose used. Irradiation negati...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126137
更新日期:2020-05-30 00:00:00
abstract::The objective of this work was to microencapsulate aspartame by double emulsion followed by complex coacervation, aiming to protect it and control its release. Six treatments were prepared using sunflower oil to prepare the primary emulsion and gelatin and gum Arabic as the wall materials. The microcapsules were evalu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.01.114
更新日期:2013-08-15 00:00:00
abstract::The seaweed Cystoseira trinodis was fermented by different fungi prior to extraction of fucoidan and alginate to enhance their antioxidative potential. All the investigated fungi were able to produce fucoidanase (1.05-3.41 U/ml) and alginate lyase (7.27-18.59 U/mL). Different fungal species induced a reduction in the ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.026
更新日期:2018-12-15 00:00:00
abstract::In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol c...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.11.133
更新日期:2016-05-15 00:00:00
abstract::This research investigated the effects of pulsed electric fields (PEF) (1.4-1.7 kV/cm, 653-695 kJ/kg) and heating (60 and 80 °C for 10 min) at different pH (4, 5, 7, and 9) on the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white (OdEW) after in vitro gastrointestinal hydrolysis. PEF and heatin...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.009
更新日期:2019-03-15 00:00:00
abstract::A method for ethyl carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC-MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of ethyl acetate/diethyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantificatio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.06.128
更新日期:2013-12-15 00:00:00
abstract::This study aimed to investigate the cytoprotective effects of flavonoids, their metabolites alone or in combination against hypoxia/reoxygenation induced oxidative stress in the transformed human first trimester trophoblast cell line (HTR-8/SVneo). Oxidative stress was achieved with hypoxia followed by reoxygenation a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.08.036
更新日期:2019-01-30 00:00:00
abstract::Brazilian artisanal "Coalho" cheeses from six Northeast towns were investigated as a functional food based on their peptide profiles and antioxidant, zinc-binding and antimicrobial activities. The peptides (WSP) from "Coalho" cheese showed high antioxidant activity, the best value of TEAC being 2223±10.10μM, which mea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.058
更新日期:2012-12-01 00:00:00
abstract::Nine agro-industrial and forestry by-products were subjected to solid-state fermentation by Agrocybe cylindracea and Pleurotus ostreatus, and the process and end-products were comparatively evaluated. Grape marc waste plus cotton gin trash was the best performing medium for both fungi, while substrate composition had ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.03.121
更新日期:2014-10-15 00:00:00
abstract::A simple, sensitive and rapid method is proposed for simultaneous determination of 120 various classes of herbicides in oilseed samples. A one-step QuEChERS-based approach to extraction and cleanup has been developed. LC-MS/MS was used to evaluate the proposed sample treatment methodologies. The new one-step QuEChERS ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.076
更新日期:2017-09-01 00:00:00
abstract::Anglerfish (Lophius spp.) is consumed worldwide and is an important economic resource though its seven species are often fraudulently interchanged due to their different commercial value, especially when sold in the form of fillets or pieces. Molecular analysis is the only possible mean to verify traceability and coun...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.06.014
更新日期:2015-01-01 00:00:00
abstract::This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p < 0.05) fitted into quadratic models with coefficients of determination (R2) close to 1 (0.93...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.107
更新日期:2019-04-25 00:00:00
abstract::Nuts and dried fruits have been part of the human diet since prehistoric times. They are nutrient-rich foods and constitute an excellent means to deliver health-promoting bioactive compounds. As such, they serve as important healthful snack items, besides being part of many traditional and new recipes of gastronomy wo...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2020.126192
更新日期:2020-06-01 00:00:00
abstract::In many food products, colorants derived from natural sources are increasingly popular due to consumer demand. Anthocyanins are one class of versatile and abundant naturally occurring chromophores that produce different hues in nature, especially with metal ions and other copigments assisting. The effects of chelation...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.03.109
更新日期:2016-10-01 00:00:00