Accurate and sensitive determination of lead in black tea samples using cobalt magnetic particles based dispersive solid-phase microextraction prior to slotted quartz tube-flame atomic absorption spectrometry.


:Newly developed combination of magnetic cobalt particles based dispersive solid-phase microextraction (Co-MP-DSPME) and slotted quartz tube attached flame atomic absorption spectrometry (SQT-FAAS) was utilized to determine lead at trace levels in tea samples. Co-MPs' adsorbent properties were tested and validated for their selectiveness to lead. Only with a few and short extraction steps (i.e. adding MPs, mixing, decanting and eluting) analyte was extracted from sample solution rapidly and efficiently. Limit of detection (LOD) and limit of quantification (LOQ) for the developed method (Co-MP-DSPME-SQT-FAAS) were found to be 7.77 µg/L and 25.9 µg/L, respectively. Matrix matching strategy was performed and outcomes indicated that the developed method is applicable with the high percent recovery values of 110.1 ± 4.5 and %102.9 ± 4.2 for 100 and 300 µg/kg lead standard spiked black tea samples, respectively. The method was also applied to standard reference material to check the accuracy of the method.


Food Chem


Food chemistry


Akkaya E,Erulas FA,Büyükpinar Ç,Bakirdere S




Has Abstract


2019-11-01 00:00:00












  • Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface.

    abstract::The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased t...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Xiong W,Ren C,Tian M,Yang X,Li J,Li B

    更新日期:2018-06-30 00:00:00

  • Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.

    abstract::Flavor is a key attribute of fried oil that shows a critical correlation with temperature. Therefore, selecting the appropriate temperature is important in preparing fried shallot oil (FSO). Volatile compounds from five different FSOs were identified and comparatively studied using gas chromatography-mass spectrometry...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Tian P,Zhan P,Tian H,Wang P,Lu C,Zhao Y,Ni R,Zhang Y

    更新日期:2020-12-10 00:00:00

  • Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp.

    abstract::This study aimed to evaluate the effects of the added jujube pulp on the quality characteristics and antioxidant activities of goat milk yogurt (GMY) during 28 days of refrigerated storage. Four GMY formulations were prepared, each varying in the added jujube pulp amount (Y0: not containing jujube pulp; YJ3, YJ6, YJ9:...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Feng C,Wang B,Zhao A,Wei L,Shao Y,Wang Y,Cao B,Zhang F

    更新日期:2019-03-30 00:00:00

  • Obtaining extracts rich in antioxidant polysaccharides from the edible mushroom Pleurotus ostreatus using binary system with hot water and supercritical CO2.

    abstract::Pleurotus ostreatus is an edible mushroom with pharmacological potential, due to its metabolites, mainly polysaccharides. On here, the development of a new methodology for the recovery of extract rich in antioxidant polysaccharide was reported. The extracts were characterized, evaluated for antioxidant activity in vit...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Barbosa JR,S Freitas MM,Oliveira LC,S Martins LH,Almada-Vilhena AO,Oliveira RM,Pieczarka JC,B Brasil DDS,Carvalho Junior RN

    更新日期:2020-11-15 00:00:00

  • Triacylglycerol biosynthesis in developing Ribes nigrum and Ribes rubrum seeds from gene expression to oil composition.

    abstract::Oils with sufficient contents of fatty acids, which can be metabolized into precursors of anti-inflammatory eicosanoids, have potential health effects. Ribes sp. seed oil is rich in α-linolenic, γ-linolenic and stearidonic acids belonging to this fatty acid group. Only a few previous studies exist on Ribes sp. gene ex...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Vuorinen AL,Kalpio M,Linderborg KM,Hoppula KB,Karhu ST,Yang B,Kallio HP

    更新日期:2016-04-01 00:00:00

  • Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer.

    abstract::During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures to mimic and accelerat...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Coelho E,Azevedo M,Teixeira JA,Tavares T,Oliveira JM,Domingues L

    更新日期:2020-04-15 00:00:00

  • Surface characteristics and proteomic analysis insights on the response of Oenococcus oeni SD-2a to freeze-drying stress.

    abstract::Oenococcus oeni (O. oeni) induces malolactic fermentation to improve wine quality. However, the molecular basis of mechanisms involved in its freeze-drying resistance remains unclear. In this work, O. oeni SD-2a without freeze-drying (No-FD), with freeze-drying (FD) and freeze-drying with monosodium glutamate (MSG) (F...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yang K,Liu M,Wang J,Hassan H,Zhang J,Qi Y,Wei X,Fan M,Zhang G

    更新日期:2018-10-30 00:00:00

  • Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.

    abstract::The stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35°C for up to 150days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Moser P,Telis VRN,de Andrade Neves N,García-Romero E,Gómez-Alonso S,Hermosín-Gutiérrez I

    更新日期:2017-01-01 00:00:00

  • Evaluation of QuEChERS sample preparation and liquid chromatography-triple-quadrupole mass spectrometry method for the determination of 109 pesticide residues in tomatoes.

    abstract::A multiresidue method based on modified QuEChERS (quick, easy, cheap, effective, rugged and safe) sample preparation, followed by liquid chromatography tandem mass spectrometry (LC-MS/MS) was developed and validated for the determination of 109 selected multiclass pesticides in tomatoes. The recovery yields ranged fro...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Golge O,Kabak B

    更新日期:2015-06-01 00:00:00

  • Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment.

    abstract::The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming s...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ding L,Lu L,Sheng L,Tang C,Chen Y,Cai Z

    更新日期:2020-07-01 00:00:00

  • Determination of atropine and scopolamine in spinach-based products contaminated with genus Datura by UHPLC-MS/MS.

    abstract::Datura species are well known because of their high concentration of tropane alkaloids, which has led to poisoning episodes when Datura is accidentally mixed with edible crops. Therefore, the European Union has set a maximum level in cereal-based infant food products of 1 µg kg-1 for atropine and scopolamine. However,...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Castilla-Fernández D,Moreno-González D,García-Reyes JF,Ballesteros E,Molina-Díaz A

    更新日期:2021-01-09 00:00:00

  • The phytochemical variability of fatty acids in basil seeds (Ocimum basilicum L.) affected by genotype and geographical differences.

    abstract::Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species and geographical properties significantly affect seed FA composition and quantity, which ha...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Mostafavi S,Asadi-Gharneh HA,Miransari M

    更新日期:2019-03-15 00:00:00

  • Thermal stability and bioavailability of inclusion complexes of perilla oil with γ-cyclodextrin.

    abstract::Perilla oil is abundant in α-linolenic acid, which is metabolized to long-chain n-3 fatty acids. This study aimed to determine thermal stability and bioavailability of perilla oil that was powdered by inclusion complexation with γ-cyclodextrin. Fatty acid analysis revealed that the relative abundance of α-linolenic an...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yoshikiyo K,Yoshioka Y,Narumiya Y,Oe S,Kawahara H,Kurata K,Shimizu H,Yamamoto T

    更新日期:2019-10-01 00:00:00

  • Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids.

    abstract::This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official metho...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Okumus BN,Tacer-Caba Z,Kahraman K,Nilufer-Erdil D

    更新日期:2018-02-01 00:00:00

  • Electrochemical nonenzymatic sensor based on CoO decorated reduced graphene oxide for the simultaneous determination of carbofuran and carbaryl in fruits and vegetables.

    abstract::A novel nonenzymatic sensor based on cobalt (II) oxide (CoO)-decorated reduced graphene oxide (rGO) was developed for the detection of carbofuran (CBF) and carbaryl (CBR). Two well-defined and separate differential pulse voltammetric peaks for CBF and CBR were obtained with the CoO/rGO sensor in a mixed solution, maki...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wang M,Huang J,Wang M,Zhang D,Chen J

    更新日期:2014-05-15 00:00:00

  • Effects of UV-C treatment and cold storage on ergosterol and vitamin D2 contents in different parts of white and brown mushroom (Agaricus bisporus).

    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


    authors: Guan W,Zhang J,Yan R,Shao S,Zhou T,Lei J,Wang Z

    更新日期:2016-11-01 00:00:00

  • Optimisation of synthesis of oligosaccharides derived from lactulose (fructosyl-galacto-oligosaccharides) with β-galactosidases of different origin.

    abstract::Batch synthesis of fructosyl-galacto-oligosaccharides from lactulose was performed with commercial β-galactosidase preparations from Aspergillus oryzae, Kluyveromyces lactis and Bacillus circulans. The enzyme from A. oryzae produced the highest yield and specific productivity of synthesis, being selected for further s...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Guerrero C,Vera C,Illanes A

    更新日期:2013-06-15 00:00:00

  • Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences.

    abstract::The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, n = 62) was based on scaling and check-all-that-apply (CATA) methods accompanied w...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kortesniemi M,Rosenvald S,Laaksonen O,Vanag A,Ollikka T,Vene K,Yang B

    更新日期:2018-04-25 00:00:00

  • Ozone oxidation of cassava starch in aqueous solution at different pH.

    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


    authors: Klein B,Vanier NL,Moomand K,Pinto VZ,Colussi R,da Rosa Zavareze E,Dias AR

    更新日期:2014-07-15 00:00:00

  • Simultaneous voltammetric determination of four organic acids in fruit juices using multiway calibration.

    abstract::A sensitive, fast, and inexpensive square wave voltammetric method using a cobalt phthalocyanine modified carbon paste electrode was developed for simultaneous determination of citric, lactic, malic and tartaric acids in fruit juices. To overcome the strong overlap of voltammetric signals caused by calibrated and unca...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Silva AC,Lourenço AS,de Araujo MCU

    更新日期:2018-11-15 00:00:00

  • Risk assessment model for different foodstuff drying methods via AHP-FCE method: A case study of "coal-burning" fluorosis area of Yunan and Guizhou Province, China.

    abstract::Fluorosis is still a serious public health problem in China according to our field investigation. Current foodstuff drying methods were studied to evaluate the state of foodstuff contamination, including burning mixed coal (MC)/coal washing wastes (CWWs)/lump coal (LC)/fuelwood/fine coal + fixing materials (FCFM)/CWWs...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Pu H,Luo K,Zhang S

    更新日期:2018-10-15 00:00:00

  • Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek.

    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


    authors: Pająk P,Socha R,Broniek J,Królikowska K,Fortuna T

    更新日期:2019-03-01 00:00:00

  • High-throughput analysis of pesticides in minor tropical fruits from Colombia.

    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


    authors: Varela-Martínez DA,González-Curbelo MÁ,González-Sálamo J,Hernández-Borges J

    更新日期:2019-05-15 00:00:00

  • Separation of long chain fatty acids with different number of unsaturated bonds by fractional extraction: experimental and COSMO-RS study.

    abstract::Long chain unsaturated fatty acids (LCUFAs) are important food components and dietary supplements due to their beneficial health effects. The key process to produce high-purity LCUFAs is to separate long chain fatty acids (LCFAs) with different degrees of unsaturation and chain lengths. This process faces great challe...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Xing H,Zhang X,Yang Q,Liu R,Bao Z,Su B,Yang Y,Ren Q

    更新日期:2014-01-15 00:00:00

  • Trace metal concentrations in Mediterranean blue mussel and surface sediments and evaluation of the mussels quality and possible risks of high human consumption.

    abstract::The concentrations of trace metals (Fe, Zn, Mn, Ni, Cu, Co and Cr) were determined for the first time in Mediterranean blue mussels (Mytilus galloprovincialis) and surface sediments. The mussel and sediment samples were collected from five sites on the Montenegrin coastal area (southeastern Adriatic Sea) in the fall o...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Joksimovic D,Tomic I,Stankovic AR,Jovic M,Stankovic S

    更新日期:2011-07-15 00:00:00

  • Effects of heat treatment parameters on liquid whole egg proteins.

    abstract::The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68°C for 1-5min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for mea...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Uysal RS,Boyacı İH,Soykut EA,Ertaş N

    更新日期:2017-02-01 00:00:00

  • Quantitative mass spectrometric analysis of dipeptides in protein hydrolysate by a TNBS derivatization-aided standard addition method.

    abstract::The aim of this study was to establish, through a standard addition method, a convenient quantification assay for dipeptides (GY, YG, SY, YS, and IY) in soybean hydrolysate using 2,4,6-trinitrobenzene sulfonate (TNBS) derivatization-aided LC-TOF-MS. Soybean hydrolysate samples (25.0 mg mL(-1)) spiked with target stand...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hanh VT,Kobayashi Y,Maebuchi M,Nakamori T,Tanaka M,Matsui T

    更新日期:2016-01-01 00:00:00

  • Changes in flavonoid and phenolic acid contents in some Rosa species during ripening.

    abstract::In this study, fruits of Rosa dumalis, R. canina, and R. villosa were cultivated and harvested at six different time points based on colour changes during the ripening period. Phenolic acid and flavonoid contents in fresh hypanthium were determined by HPLC-DAD. Derivatives of organic acid (gallic, caffeic, p-coumaric,...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Elmastaş M,Demir A,Genç N,Dölek Ü,Güneş M

    更新日期:2017-11-15 00:00:00

  • Synthesis and characterization of glucosyl stevioside using Leuconostoc dextransucrase.

    abstract::Glucosyl stevioside was synthesized via transglucosylation by dextransucrase from Leuconostoc citreum KM20 (LcDexT), forming α-d-glucosyl stevioside. A production yield of 94% was reached after 5days of LcDexT reaction at 30°C. Glucosyl stevioside induced a 2-fold improved quality of taste and sweetness, compared to s...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ko JA,Nam SH,Park JY,Wee Y,Kim D,Lee WS,Ryu YB,Kim YM

    更新日期:2016-11-15 00:00:00

  • Rapid qualitative and quantitative determination of food colorants by both Raman spectra and Surface-enhanced Raman Scattering (SERS).

    abstract::Surface Enhanced Raman Scattering (SERS) spectroscopy technology is widely used in materials analysis, environmental monitoring, biomedical, food security and other fields. Flower-shaped silver nanoparticles have been successfully synthesized by a simple aqueous phase silver nitrate reduction by ascorbic acid in the p...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ai YJ,Liang P,Wu YX,Dong QM,Li JB,Bai Y,Xu BJ,Yu Z,Ni D

    更新日期:2018-02-15 00:00:00