Abstract：
:Djulis (Chenopodiun formosaneum Koidz.,), pseudo-cereal crop emerged as a potential source of functional ingredients, was used to identify phytosterols and triterpenes from seven inbred lines of Djulis hull using GC-MS. Key bioactive compounds were identified including 6 phytosterols (34.73-59.48 mg/100 g), 6 triterpenes (30.56-57.47 mg/100 g), and 5 other unsaponifiable compounds (15.89-22.50 mg/100 g). Moreover, principal component analysis (PCA) was conducted and explored the variation among Djulis hull samples with two clusters based on the surface color that reflected the content of phytosterols and triterpenes. These results confirmed that the color might be used as an indicator for estimation of phytosterol and triterpene contents in Djulis hull. Overall, this is the first study that identified novel unsaponifiable compounds in Djulis hull, which might contribute to the development of phytosterols and/or triterpenes enriched functional foods.
journal_name
Food Chemjournal_title
Food chemistryauthors
Huang CY,Chu YL,Sridhar K,Tsai PJdoi
10.1016/j.foodchem.2019.06.015subject
Has Abstractpub_date
2019-11-01 00:00:00pages
124948eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31050-7journal_volume
297pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:In this work, an analytical methodology in combination with a low power benchtop total reflection X-ray fluorescence (TXRF) system has been developed for multi-elemental analysis of vegetal materials. An easy and rapid sample preparation consisting in suspending 20mg of sample in de-ionized water showed to be the most...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.022
更新日期：2017-03-01 00:00:00
abstract：:The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of m...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.007
更新日期：2017-10-01 00:00:00
abstract：:Different drying methods hot air (HA), 50 °C, 58-63% relative humidity (RH); low humidity air (LHA), 50 °C and 28-30% RH; and radiofrequency (RF), 50 °C, 56-60% RH) were investigated for efficient dehydration of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying for HA and RF...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.076
更新日期：2016-02-01 00:00:00
abstract：:Potential nutraceutical properties of hydrophilic antioxidants in fruits of tomato landraces collected in Andean valleys were characterised. Antioxidant metabolites were measured by HPLC-DAD-MS/MS in mature fruits and their biological activities were assessed by in vitro and in vivo methods. In vitro antioxidant capac...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.03.027
更新日期：2016-09-01 00:00:00
abstract：:The kinetics of passage of a model bile salt and complete porcine bile across a dialysis membrane, in the presence and absence of two cereal-derived soluble dietary fibre polysaccharides, were studied as a model for passage across the unstirred water layer that lines the small intestine. A first-order kinetic analysis...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.131
更新日期：2012-10-15 00:00:00
abstract：:Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv., Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. E...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.05.035
更新日期：2011-12-01 00:00:00
abstract：:The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128092
更新日期：2021-03-01 00:00:00
abstract：:The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushr...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2012.04.136
更新日期：2012-11-15 00:00:00
abstract：:This study presents a method validation for extraction and quantitative analysis of 4-hexylresorcinol residues in shrimp and crab meat using HPLC-FLD. We were focused on the collaboratively analysis of each shrimp and crab meat samples, and developed LC-MS/MS method for the correct confirmation of the identity of comp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.06.051
更新日期：2016-01-01 00:00:00
abstract：:Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, whic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127716
更新日期：2021-01-30 00:00:00
abstract：:The therapeutic benefits of medicinal plants are well known. Nevertheless, essential oils have been the main focus of antioxidant and antimicrobial studies, remaining scarce the reports with hydrophilic extracts. Thus, the antioxidant and antifungal activities of aqueous (prepared by infusion and decoction) and methan...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.08.096
更新日期：2015-03-01 00:00:00
abstract：:The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-know...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2014.11.035
更新日期：2015-05-01 00:00:00
abstract：:Ugni molinae Turcz. is a native shrub of Chile, known for its edible berries and its leaves, which have been the focus of recent attention, as a good source of phenolic compounds to be used in cosmetics and food products. The aim of this study was to assess the differences in the phenolic composition and antioxidant c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.159
更新日期：2017-01-15 00:00:00
abstract：:This work was to develop a cost-effective and sustainable method which included metal chelate ionic liquid-based aqueous two-phase flotation (IL-based ATPF) and a two-step precipitation process for purifying bromelain from pineapple. Firstly, the metal chelate IL-based ATPF with a copper chelate-functionalized thermos...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125749
更新日期：2020-03-30 00:00:00
abstract：:This study investigated the contributions of molecular size, charge distribution and specific amino acids to the iron-binding capacity of sea cucumber (Stichopus japonicus) ovum hydrolysates (SCOHs), and further explored their iron-binding sites. It was demonstrated that enzyme type and degree of hydrolysis (DH) signi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.077
更新日期：2017-09-01 00:00:00
abstract：:In the present work, a rapid and simple procedure was developed and validated for the analysis of trans-resveratrol in vegetable oils based on magnetic hydrophilic multi-walled carbon nanotubes (h-MWCNT-MNPs) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). h-MWCNT-MNPs were simply obtained by ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.021
更新日期：2015-07-01 00:00:00
abstract：:This study reports a fast and automated analytical procedure based on an on-line SPE-HPLC-MS/MS method for the automatic pre-concentration, clean up and sensitive determination of OTA in wine. The amount of OTA contained in 100μL of sample (pH≅5.5) was retained and concentrated on an Oasis MAX SPE cartridge. After a w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.023
更新日期：2018-04-01 00:00:00
abstract：:In present study, 312, 554, 175 and 143 proteins were identified and quantified by label-free quantitative proteomics in human, cow, goat and yak milk fat globule membrane (MFGM), respectively. Fifty proteins involved in vesicle mediate transport and milk fat globule secretion were conserved among species. Moreover, p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.10.005
更新日期：2016-04-01 00:00:00
abstract：:Fumonisins (FBs) exist widely in crops, foods and feeds. Consumption of FBs contaminated corn can cause oesophageal cancer. So it is necessary to develop sensitivity methods for its detection. Here, we report an enhanced assay for rapid and ultra-sensitive detection of FBs based on nanomagnetic beads (NMBs) and antibo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126356
更新日期：2020-06-30 00:00:00
abstract：:Phenolic compounds are a large class of plant secondary metabolites with various health-promoting effects, and are known for their structural diversity. Therefore, high efficiency characterization of phenolic profiles is of key importance in identifying their potential bioactivity. In the present study, Global Natural...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.001
更新日期：2019-06-01 00:00:00
abstract：:Application of FT-Raman spectroscopy for simultaneous quantification of carotenoids, carbohydrates, polyacetylenes and phenylpropanoids with high bioactive potential was investigated in storage roots of Daucus carota. Within single FT-Raman experiment carbohydrates, carotenoids, and polyacetylenes could be reliably qu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.176
更新日期：2016-12-01 00:00:00
abstract：:Ten new (1-10) and five known (11-15) ent-kaurane diterpene derivatives were identified from the roasted beans of coffea arabica. Their structures were established by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, COSY, and ROESY), HRESIMS, and X-ray diffraction analysis. Compounds 1-3 were three t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128823
更新日期：2020-12-07 00:00:00
abstract：:Surface browning is an important cause of deterioration of fresh-cut fruit during postharvest handling. In this paper, four pear cultivars with different extents of natural browning were selected to analyse the factors involved in browning. The main results are as follows: the lipoxygenase (LOX) activity of 'Mantianho...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.044
更新日期：2017-09-01 00:00:00
abstract：:A geographical discrimination of honey is an important prerequisite for quality and authenticity control. Here, we present a method based on an NMR-metabolomic analysis of organic extracts for a geographical discrimination of commercial European acacia honeys found on the Italian market. All 234 analysed samples show ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.062
更新日期：2019-08-01 00:00:00
abstract：:The aim of this study was to develop a high-throughput UHPLC method for the determination vitamin B1 active compounds; thiamin, thiamin monophosphate and thiamin diphosphate in bovine milk. In order to sustain the native vitamin B1 phosphorus esters, sample preparation is crucial. Various acids as well as commonly use...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.092
更新日期：2017-08-15 00:00:00
abstract：:Swelled cornstarch granules incubated at different incubation temperatures was prepared as a complexation matrix to encapsulate lutein. Increasing incubation temperature (55-70 °C) induced the gelatinization of cornstarch, resulting in enhancement of swelling power (1.67-6.26 g/g) and lutein content (0.78-4.86 mg/g). ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.078
更新日期：2018-12-01 00:00:00
abstract：:Rice bran, a by-product of milling rice, is highly nutritious but contains very high levels of the non-threshold carcinogen inorganic arsenic (i-As), at concentrations around 1mg/kg. This i-As content needs to be reduced to make rice bran a useful food ingredient. Evaluated here is a novel approach to minimizing rice ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.140
更新日期：2017-11-01 00:00:00
abstract：:The objective of this work was a study of interactions between a smoked meat product and plastic packaging to find a possibility of elimination of polycyclic aromatic hydrocarbons (PAH) from smoked sausages by migration into the packaging. Smoked meat sausages were packed into o-polyamide/low density polyethylene lami...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.057
更新日期：2016-06-15 00:00:00
abstract：:Cucumber fruit were pre-treated with 25μll(-1) nitric oxide (NO) for 12h at 20°C, and then stored at 2±1°C and 95% relative humidity for 15days. Chilling injury index, membrane permeability, lipid peroxidation, superoxide anion (O2(-)) production rate, H2O2 content, activities of superoxide dismutase (SOD), catalase (...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.02.011
更新日期：2011-08-01 00:00:00
abstract：:A preconcentration system has been developed to determine inorganic selenium species. Selenium was retained by a column filled with polyvinyl chloride (PVC) with lanthanum hydroxide co-precipitation. Speciation was achieved by selective photoreduction previous Se preconcentration. The retention pH was optimized at 10....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.127
更新日期：2015-02-15 00:00:00
