Efficacy of low pressure DBD plasma in the reduction of T-2 and HT-2 toxin in oat flour.


:T-2 and its major metabolite HT-2 toxin are naturally occurring contaminants in cereals, with the highest concentrations determined in oats. Because of their toxicity and resistance to conventional methods used in mycotoxin degradation, development of new effective procedures for reduction of T-2/HT-2 toxin levels is needed. The aim of this study was to investigate the effect of different gas types within various timeframes on the efficiency of T-2 and HT-2 toxin degradation by low pressure dielectric barrier discharge (DBD) plasma in oat flour. Although humidity of the sample influences the intensity of the plasma, oxygen atoms efficiently oxidize the sample and produce CO and N2. Before and after treatment, T-2 and HT-2 toxin concentrations were analysed by the confirmatory liquid chromatography tandem-mass spectrometry (LC-MS/MS) method. The highest reduction of T-2 and HT-2 toxin of 43.25% and 38.54%, respectively, was achieved using nitrogen plasma and this proved to be time-dependent.


Food Chem


Food chemistry


Kiš M,Milošević S,Vulić A,Herceg Z,Vukušić T,Pleadin J




Has Abstract


2020-06-30 00:00:00












  • Investigation of antiradical activity of plant material by thin-layer chromatography with image processing.

    abstract::A novel, easy, and cheap technique for preliminary quantitative evaluation of antiradical activity, based on HPTLC, has been proposed. This method combines chromatographic separation of polar compounds, present in plant extracts, with data analysis by means of image processing software. Bleaching of the purple DPPH co...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Olech M,Komsta Ł,Nowak R,Cieśla Ł,Waksmundzka-Hajnos M

    更新日期:2012-05-01 00:00:00

  • Stable carbon isotope ratios for organic acids in commercial honey samples.

    abstract::Stable carbon isotope ratios (δ13C) for glucose, fructose, disaccharides, trisaccharides, and organic acids in 116 commercial honey samples were measured by LC/IRMS. On the basis of EA/IRMS and LC/IRMS authenticity criteria, 39 of the samples were judged to have been adulterated. The δ13C values for organic acids from...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kawashima H,Suto M,Suto N

    更新日期:2019-08-15 00:00:00

  • Human health risk assessment for some toxic metals in widely consumed rice brands (domestic and imported) in Tehran, Iran: Uncertainty and sensitivity analysis.

    abstract::The aim of this study was to evaluate the contamination of widely consumed rice brands in Tehran, Iran with three heavy metals: arsenic, lead, and cadmium. To this end, 250 rice samples were collected and 90 samples out of them were analyzed using ICP-MS. Finally, human health risk assessment were performed. Our resul...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Sharafi K,Nodehi RN,Yunesian M,Hossein Mahvi A,Pirsaheb M,Nazmara S

    更新日期:2019-03-30 00:00:00

  • Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

    abstract::This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile wa...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gómez García-Carpintero E,Gómez Gallego MA,Sánchez-Palomo E,González Viñas MA

    更新日期:2012-09-15 00:00:00

  • Effects of pan cooking on micropollutants in meat.

    abstract::This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Planche C,Ratel J,Blinet P,Mercier F,Angénieux M,Chafey C,Zinck J,Marchond N,Chevolleau S,Marchand P,Dervilly-Pinel G,Guérin T,Debrauwer L,Engel E

    更新日期:2017-10-01 00:00:00

  • Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle.

    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


    authors: Rodrigues LM,Sales LA,Fontes PR,Torres Filho RA,Andrade MPD,Ramos ALS,Ramos EM

    更新日期:2020-05-30 00:00:00

  • Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics.

    abstract::The aim of the present study was to characterise and classify Greek pine honeys according to geographical origin, based on the determination of volatile compounds and physicochemical parameters using MANOVA and Linear Discriminant Analysis. Thirty-nine pine honey samples were collected during the harvesting period 201...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Karabagias IK,Badeka A,Kontakos S,Karabournioti S,Kontominas MG

    更新日期:2014-03-01 00:00:00

  • Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages.

    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


    authors: Dağdelen A,Tümen G,Ozcan MM,Dündar E

    更新日期:2013-01-01 00:00:00

  • Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract.

    abstract::In this study, roasting was applied to enhance the volatile compound content and antioxidant activity of hot-air dried omija (Schisandra chinensis Baillon) fruit. The major volatile compounds were furfural, 1,8-cineole and terpinen-4-ol. Total volatile compound concentration in omija roasted at 150 ℃ for 15 min was ap...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Park M,Lee KG

    更新日期:2021-02-15 00:00:00

  • Insight into the formation mechanism of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization.

    abstract::Our objective was to investigate the correlation between processing conditions and structural properties of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization and explore the formation mechanism. The complexes formed with 5% lecithin at 90 MPa had the highest complex index among samples, thus...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zheng Y,Guo Z,Zheng B,Zeng S,Zeng H

    更新日期:2020-06-15 00:00:00

  • Monitoring of twenty-two sulfonamides in edible tissues: Investigation of new metabolites and their potential toxicity.

    abstract::The extensive and unregulated use of antibacterial drugs in animal farms in Lebanon can lead to detrimental consequences for the public health. To monitor the levels of sulfonamides and their metabolites in farms in Lebanon, a total of 304 meat samples were collected and analyzed using liquid chromatography coupled to...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hiba A,Carine A,Haifa AR,Ryszard L,Farouk J

    更新日期:2016-02-01 00:00:00

  • Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques.

    abstract::Meat soup is an important diet with desirable taste and abundant nutrients. Unveiling the chemical composition of soup will help to understand the health effects. In this work, pork ribs and Silkie chicken were used to prepare soups by boiling, steaming and four-stage stewing, respectively. The chemical composition an...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zou J,Xu M,Zou Y,Yang B

    更新日期:2020-12-01 00:00:00

  • Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

    abstract::An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Mesias M,Delgado-Andrade C,Holgado F,Morales FJ

    更新日期:2018-09-15 00:00:00

  • Synthesis, characterization and application of a new fluorescence reagent for the determination of aluminum in food samples.

    abstract::A new sensitive fluorimetry method for the simple and rapid measurement of aluminum in some food samples, which used 3',6'-bis(diethylamino)-2-{[(1E)-(4-ethoxyphenyl) methylene] amino}spiro[isoindole-1,9'-xanthen]-3(2H)-one (DEMAX) for Al(III) chelation is described herein. The fluorescence intensity of the aluminum-D...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yıldız E,Saçmacı Ş,Saçmacı M,Ülgen A

    更新日期:2017-12-15 00:00:00

  • New insight into phenolic composition of chayote (Sechium edule (Jacq.) Sw.).

    abstract::Chayote, the fruit of Sechium edule (Jacq.) Swartz, is known for culinary applications and in traditional medicine. A great number of its health benefits have been related to its phenolic composition. However, literature concerning the characterization of phenolic compounds in chayote is scarce. Therefore, this work h...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Díaz-de-Cerio E,Verardo V,Fernández-Gutiérrez A,Gómez-Caravaca AM

    更新日期:2019-10-15 00:00:00

  • Multiresidue analysis of sulfonamides, quinolones, and tetracyclines in animal tissues by ultra-high performance liquid chromatography-tandem mass spectrometry.

    abstract::A multiresidue method for the efficient identification and quantification of 38 compounds from 3 different classes of antibiotics (tetracyclines, sulfonamides, and quinolones) in animal tissues has been developed. The method optimization involved the selection of extraction solutions, comparison of different solid-pha...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zhang Z,Li X,Ding S,Jiang H,Shen J,Xia X

    更新日期:2016-08-01 00:00:00

  • A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC-DAD-ESI-MS(n).

    abstract::In red and rosé wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MS(n) measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Vallverdú-Queralt A,Meudec E,Ferreira-Lima N,Sommerer N,Dangles O,Cheynier V,Le Guernevé C

    更新日期:2016-05-15 00:00:00

  • Deterioration of white croaker (Pennahia argentata) meat thermally-induced gel products caused by proteolytic enzymes in the contaminated intestine and kidney.

    abstract::Thermally-induced gels were made from white croaker (Pennahia argentata) meat in the presence of its organ extracts by pre-heating at 40 and 65°C for 20 min and subsequent heating at 85°C for 20 min. The breaking strength of the gels decreased with increasing concentrations of the intestinal extracts accompanying deco...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ueki N,Wan J,Watabe S

    更新日期:2016-05-15 00:00:00

  • Structure and properties of two glucose-based deep eutectic systems.

    abstract::Continued industrialization and increasing environmental problems have highlighted the need to research new eco-friendly solvents, also known as deep eutectic solvents (DESs). To implement these solvents in industrial processes, the knowledge of their molecular organization and thermophysical properties must be enhanc...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Bergua F,Delso I,Muñoz-Embid J,Lafuente C,Artal M

    更新日期:2021-01-30 00:00:00

  • Substrate specificity of glutamyl endopeptidase (GE): hydrolysis studies with a bovine α-casein preparation.

    abstract::Glutamyl endopeptidase (GE) from Alcalase™ 2.4 L was purified using hydrophobic interaction (HIC) and ion-exchange (IEX) chromatography. The yield of GE obtained was approximately 42%. Bovine α-casein (containing α(s1)- and α(s2)-casein) was digested with GE at 37 and 50°C for 4h. Samples were withdrawn at various tim...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kalyankar P,Zhu Y,O'Keeffe M,O'Cuinn G,FitzGerald RJ

    更新日期:2013-01-15 00:00:00

  • Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat.

    abstract::Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the amounts of damaged starch and leaching protein...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Tao H,Huang JS,Xie QT,Zou YM,Wang HL,Wu XY,Xu XM

    更新日期:2018-11-01 00:00:00

  • Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with D-gluconic acid δ-lactone.

    abstract::The structural changes and aggregation properties of silver carp actomyosin acidified with d-gluconic acid-δ-lactone (GDL) were investigated. Results showed that silver carp actomyosin underwent aggregation and formation of precipitate as indicated by turbidity and centrifugation coupled electrophoresis analysis. Circ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Xu Y,Xia W,Jiang Q

    更新日期:2012-09-15 00:00:00

  • Improved extraction of peanut residues from a wheat flour matrix for immunochemical detection.

    abstract::The efficacy of different buffers in extracting peanut from a solid model food incurred with peanut and subjected to processing was evaluated using two commercial ELISA kits: Veratox® for peanut allergen and peanut ELISA from Morinaga. Average percentage recoveries of peanut from unprocessed samples using the kit supp...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Jayasena S,Wijeratne SSK,Taylor SL,Baumert JL

    更新日期:2019-04-25 00:00:00

  • Characteristics of compounds in hops using cyclic voltammetry, UV-VIS, FTIR and GC-MS analysis.

    abstract::The article presents the antioxidant properties of the extracts of hop EI and EII, by the electrochemical methods on a platinum electrode and comparative analysis of the composition of the extracts of hops using UV-VIS, FTIR and GC-MS methods. The hops extract EI, was obtained from the waste of the hops cone. The hops...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Masek A,Chrzescijanska E,Kosmalska A,Zaborski M

    更新日期:2014-08-01 00:00:00

  • Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem.

    abstract::This study aimed to evaluate the effects of different stunning methods (percussion, T1; immersion in ice/water slurry, T2; gill cut, T3) on antioxidant status, in vivo myofibrillar protein (MP) oxidation, and the susceptibility to postmortem oxidation (induced by hydroxyl radical oxidizing system) of silver carp (Hypo...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zhang L,Li Q,Jia S,Huang Z,Luo Y

    更新日期:2018-04-25 00:00:00

  • Physicochemical and functional properties of Chinese quince seed protein isolate.

    abstract::Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Deng Y,Huang L,Zhang C,Xie P,Cheng J,Wang X,Li S

    更新日期:2019-06-15 00:00:00

  • Short-term comparative study of the influence of fried edible oils intake on the metabolism of essential fatty acids in obese individuals.

    abstract::The effect of breakfast intake of fried oils containing natural antioxidants or a synthetic autooxidation inhibitor on the metabolism of essential fatty acids focused on obese individuals. Serum levels of eicosanoids were compared in individuals before and after intake of different breakfasts. Univariate descriptive a...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ferreiro-Vera C,Priego-Capote F,Mata-Granados JM,Luque de Castro MD

    更新日期:2013-01-15 00:00:00

  • Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3α-androstenol and 3β-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation products.

    abstract::The major boar taint compounds androstenone and skatole as well as the minor compounds indole, 3α-androstenol and 3β-androstenol were determined in back fat samples of 23 male wild boars by applying a recently published SIDA-HS-SPME-GC/MS method. The boar pheromones androstenone, 3α-androstenol and 3β-androstenol were...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Fischer J,Wüst M

    更新日期:2012-12-15 00:00:00

  • Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes.

    abstract::Specialty maize genotypes viz. QPM (quality protein maize), Baby corn, Popcorn and Sweet corn, which are usually consumed in whole forms can be good supplements of phenolic antioxidants. Botanical fractions of these maize genotypes were analyzed to explore the distribution of free and bound phenolics. HPLC and ESI-MS/...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Das AK,Singh V

    更新日期:2016-06-15 00:00:00

  • The effects of phytic acid on the Maillard reaction and the formation of acrylamide.

    abstract::Phytic acid, myo-inositol hexaphosphoric acid, exists in substantial (1-5%) amounts in edible plant seeds. In this study the effects of phytic acid on the Maillard reaction and the formation of acrylamide were investigated. Both phytic acid and phosphate enhanced browning in glucose/β-alanine system, but phytic acid w...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wang H,Zhou Y,Ma J,Zhou Y,Jiang H

    更新日期:2013-11-01 00:00:00