Abstract：
:Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (496.0 V/cm) or Intermediate electric field - IEF (840.0 V/cm). The tests were performed using 45% (v/v) ethanol-water extraction solution at 80 °C at different extraction times (20-90 min). The extract that stood out among the others concerning anticancer potential was the one obtained by OH when used, IEF, where the TPC was significantly higher than in the other extracts which correlated with higher antioxidant, antimicrobial and anti-proliferative activity on different tumor cell lines (HepG2, MDA-MB-231, MCF-7 and Caco2). Vine pruning OH extracts obtained using green solvents by an eco-friendly procedure were revealed as a source of compounds with relevant antioxidant and anticancer activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jesus MS,Ballesteros LF,Pereira RN,Genisheva Z,Carvalho AC,Pereira-Wilson C,Teixeira JA,Domingues Ldoi
10.1016/j.foodchem.2020.126298subject
Has Abstractpub_date
2020-06-30 00:00:00pages
126298eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30147-3journal_volume
316pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Industrial application of Caldicellulosiruptor saccharolyticus cellobiose 2-epimerase (CsCE) for lactulose synthesis is limited by low enzyme activity and formation of epilactose as by-product. After four sequential rounds of random mutagenesis and screening, an optimal mutant G4-C5 was obtained. Compared with wild ty...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.067
更新日期：2016-09-15 00:00:00
abstract：:Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.02.014
更新日期：2008-09-15 00:00:00
abstract：:Brown algae are rich in polyphenolic compounds, phlorotannins, which have been found to possess high in vitro antioxidant capacity, especially DPPH radical scavenging activity, due to the high number of hydroxyl groups. Whereas, the overall antioxidant capacity of brown algae extracts has been widely studied, the anti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.08.032
更新日期：2018-02-01 00:00:00
abstract：:The covalent complexation between (-)-epigallocatechin gallate (EGCG) and α-lactalbumin (α-La), and the effect of EGCG on the antioxidative activity and emulsifying properties of α-La were investigated. The turbidity of a solution of 1% α-La and 0.2% EGCG decreased after 24h reaction at pH 8.0 and 60°C, less than the ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.127
更新日期：2014-05-01 00:00:00
abstract：:Headspace solid phase microextraction and chirospecific gas chromatography-mass spectrometry in selected ion monitoring mode (HS-SPME-GC-SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal st...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.071
更新日期：2015-02-01 00:00:00
abstract：:We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted was significantly lower (p<0.05) than that of the model soup. The aroma...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.09.036
更新日期：2016-04-01 00:00:00
abstract：:Hydroponics is a water, energy, space, and cost efficient system for growing plants in constrained spaces or land exhausted areas. Precise control of hydroponic nutrients is essential for growing healthy plants and producing high yields. In this article we report for the first time on a new computer-operated analytica...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.114
更新日期：2014-03-15 00:00:00
abstract：:Microgreens are an emerging class of vegetables, which have become increasingly important in the agri-food market in recent years, and contain a number of macro- and micro-nutrients. This paper presents a rapid method for the elemental analysis of microgreens based on total reflection X-ray fluorescence (TXRF) spectro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.187
更新日期：2019-10-30 00:00:00
abstract：:The lichen Cetraria islandica or Iceland Moss is commonly consumed as tea, food ingredients (e.g. in soup or bread) and herbal medicines. C. islandica, which has two chemotypes, can be difficult to distinguish from the sister species Cetraria ericetorum. They are collectively referred to as the Cetraria islandica spec...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.073
更新日期：2018-04-15 00:00:00
abstract：:This paper describes an aptamer/gold nanoparticle-based assay for ochratoxin A (OTA) detection. This assay is based on the use of an aptamer labeled with carboxyfluorescein (FAM) at its 5'-end and gold nanoparticles (AuNPs) that act as quenchers of fluorescence. When OTA is absent in the system, the fluorescently labe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.12.087
更新日期：2018-05-30 00:00:00
abstract：:The composite films were prepared by mixing rapeseed protein hydrolysate with chitosan. Upon increasing the degree of hydrolysis, rapeseed protein enhanced its compatibility with chitosan, thus making composite films denser. The tensile strength of films was increased from 16.04 to 23.46 MPa with increasing the degree...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.097
更新日期：2019-01-30 00:00:00
abstract：:The functional chemical substances and the antioxidant activity of lipids in 21 marine algae along the Japanese coast were investigated. Principal component analysis was performed to detect any correlation between the chemical substances and algae phylum. Chlorophyta contained a high level of β-carotene. Rhodophyta co...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.070
更新日期：2018-07-30 00:00:00
abstract：:Zwitterionic hydrophilic interaction liquid chromatography (ZIC-HILIC) material was used as solid-phase extraction sorbent for purification of phospholipids from Hypophthalmichthys nobilis. The conditions were optimized to be pH 6, flow rate 2.0mL·min(-1), loading breakthrough volume ⩽5mL, and eluting solvent 5mL. Aft...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.074
更新日期：2017-02-01 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：:Phenolic compounds in olive fruit and oils obtained from Ayvalık, Domat and Gemlik olive varieties collected at different ripening periods were evaluated by High Performance Liquid Chromatography (HPLC). Gallic acid and p-cumaric acid were identified for Ayvalık and Domat at each period of ripening, respectively. In a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.07.046
更新日期：2013-01-01 00:00:00
abstract：:Two kinds of pasta were produced: dry Maccheronccinis pasta and fresh Cicatellis pasta. Four formulations were made for each type: control pasta made with 100% semolina and enriched pasta containing different levels of broad bean flour. Thermal properties were measured using Differential Scanning Calorimetry and revea...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.036
更新日期：2019-04-25 00:00:00
abstract：:Policosanol (PC) is a mixture of health promoting bioactive long-chain aliphatic alcohols. Here, we report that green tea (Camellia sinensis) leaves are the exceptionally rich plant-sources of PC. Young and tender leaves and old and turf leaves of C. sinensis were hand-picked in spring and autumn. The total contents o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.027
更新日期：2016-08-01 00:00:00
abstract：:A new compound, 1,4,5-trihydroxy-7-methoxy-9H-fluoren-9-one, has been isolated together with two known fluorenones, dendroflorin and denchrysan A, from the whole plant of Dendrobium chrysotoxum, a plant of Dendrobium genus, used as a health-food. The structure of the fluorenones has been determined on the basis of spe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.007
更新日期：2008-06-01 00:00:00
abstract：:Three quality branded meats (n=68), "Vitela Tradicional do Montado"-PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag+-HPLC), and nutritional value of lipi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.12.008
更新日期：2012-06-01 00:00:00
abstract：:Glucosinolates, found principally in the plant order Brassicales, are modulated by different post-harvest processing operations. Among these, ionizing radiation, a non-thermal process, has gained considerable interest for ensuring food security and safety. In gamma-irradiated cabbage, enhanced sinigrin, a major glucos...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.04.022
更新日期：2016-10-15 00:00:00
abstract：:This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear stress, apparent viscosity, stor...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126121
更新日期：2020-05-30 00:00:00
abstract：:The effects of using electrospun chitosan fibres as a wrapping material for dry-ageing beef was studied and compared to traditional dry-ageing and wet-ageing of beef for up to 21 days. The chitosan treatment showed improved results in terms of yield, reduction of microbial counts, yeasts and moulds, and lighter appear...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.088
更新日期：2015-10-01 00:00:00
abstract：:A fructan that acts as an anti-influenza A virus substance was isolated from hot water extract of the green leafy part of a Welsh onion (Allium fistulosum L.). The structure of the fructan was characterised and elucidated by chemical and spectroscopic analyses. The fructan was composed of terminal (21.0%) and 2,1-link...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.016
更新日期：2012-10-15 00:00:00
abstract：:This study discusses polyphenolic compounds identified and quantified in Actinidia arguta fruits by LC-MS-PDA-Q/TOF method and in vitro anticholinergic activity. Notably, of 31 compounds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or tentatively identified on the basis of ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.084
更新日期：2019-01-15 00:00:00
abstract：:A simultaneous method for analyzing sodium iron chlorophyllin (SIC) and sodium copper chlorophyllin (SCC) using high-performance liquid chromatography was developed. This method employed an Inertsil ODS-2 column and diode array detection at 395 nm, using methanol-water (97:3 and 80:20, v/v) containing 1% acetic acid a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.015
更新日期：2019-03-15 00:00:00
abstract：:Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to prevent oxidation during storage. Nanoliposomes prepared by US and MF were characterized based on particle size, structure and stability. The parti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125916
更新日期：2020-04-25 00:00:00
abstract：:This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP), on the structure and antioxidant activity of chitosan-lignin bio-composite films. Laser light scattering analysis revealed that smaller lignin particles were obtained after HP processing, around 0.6μm, compared ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.094
更新日期：2017-12-01 00:00:00
abstract：:The impact of chitosan (CTS) on the physicochemical stability, microrheological property and microstructure of whey protein isolate (WPI)-flaxseed gum (FG) stabilized lutein emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered lutein emulsions. Droplet size...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.052
更新日期：2016-07-01 00:00:00
abstract：:Consumer awareness, pesticide and fertilizer contaminations and environmental concerns have resulted in significant demand for organically grown farm produce. Consumption of berries has become popular among health-conscious consumers due to the high levels of valuable antioxidants, such as anthocyanins and other pheno...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.130
更新日期：2012-10-15 00:00:00
abstract：:This study investigated the effects of persistent ultraviolet B (UV-B) irradiation on isoflavone accumulation in soybean sprouts. Three malonyl isoflavones were increased by UV-B. Malonylgenistin specifically accumulated upon UV-B exposure, whereas the other isoflavones were significantly increased under both dark con...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125376
更新日期：2020-01-15 00:00:00
