Abstract：
:Presence of bisphenol A (BPA) and its analogues in various environmental matrices have been well studied by now, but there is still an insufficient data on the occurrence of BPA analogues in animal-derived foodstuffs. Hence, this work describes a quick, sensitive and reliable analytical method for the simultaneous determination of eight BPA analogues in eggs, applying a solid-phase extraction procedure with PRiME HLB cartridges that combines isolation of the analytes from matrix and the sample clean-up on a single column. The limits of detection (LODs) and quantification (LOQs) for BPA analogues were in the ranges of 0.02-0.05 μg kg-1 and 0.1-0.2 μg kg-1, respectively. Average recoveries were ranged between 82.7% and 105.2%. Quantitative analysis was performed on 24 real samples, the results indicate that low levels of BPA, BPB and BPS were detected, and interestingly, over ten folds higher BPP contamination levels compared to BPA were found in two egg samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xiao Z,Wang R,Suo D,Li T,Su Xdoi
10.1016/j.foodchem.2020.126882subject
Has Abstractpub_date
2020-10-15 00:00:00pages
126882eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30744-5journal_volume
327pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Chitosaccharides (CS) of varied size were prepared from shrimp shell through sequential catalysis, using crude protease and chitinase enzymes immobilized on agar beads. In the optimized state, immobilization yield and activity yield for protease were 84% and 62%, and for chitinase were 75% and 57%, respectively. Immob...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.115
更新日期：2014-09-01 00:00:00
abstract：:Understanding which volatile compounds discriminate between products can be useful for quality, innovation or product authenticity purposes. As dataset size and dimensionality increase, linear chemometric techniques like partial least squares discriminant analysis and variable identification (PLS-DA-VID) may not ident...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128955
更新日期：2020-12-31 00:00:00
abstract：:Chitosan was combined with nano-ZnO to increase its antimicrobial activity, using polyvinyl alcohol as a support, and then were electronspun to form composite nanofibres. Through SEM, EDX and XRD observations, chitosan was seen to be able to incorporate nano-ZnO in the composite nanofibres. Escherichia coli, expressin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.015
更新日期：2012-05-01 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：:Beverage fraud involving counterfeiting of brand spirits is an increasing problem not only due to deception of the consumer but also because it poses health risks e.g. from possible methanol admixture. Suspicious spirit samples from Russia and Kenya were analysed using 1H nuclear magnetic resonance (NMR) spectroscopy ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.065
更新日期：2018-04-15 00:00:00
abstract：:The relationships between the fatty acid (FA) composition in forage and milk (F&M) from different dairy systems were investigated. Eighty milk samples and 91 forage samples were collected from 40 farms (19 organic, 11 pasture and 10 conventional) in the Netherlands, during winter and summer. The FA profiles of F&M sam...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126153
更新日期：2020-06-01 00:00:00
abstract：:The cultivation of Crocus sativus L. is valued for its dried stigmas, but the rest of the parts of its flowers are increasingly important. Saffron flowers (SF) are natural sources of antioxidant compounds. Kaempferols and anthocyanins are the main compounds of the high-phenolic content of SF. This work studies the evo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.129
更新日期：2019-08-30 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：:Soybean plants of the variety 'MG/BR Conquista' were grown in open top chambers, simulating elevated CO2 concentration ([CO2]) and high temperature under the following treatments: 1) ambient [CO2] and ambient temperature (Amb); 2) elevated [CO2] (eCO2) and ambient temperature (Elev); 3) ambient [CO2] and high temperat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.052
更新日期：2019-03-01 00:00:00
abstract：:Consumer demand for pomegranate juice has considerably grown, during the last years, for its potential health benefits. Since it is an expensive functional food, cheaper fruit juices addition (i.e., grape and apple juices) or its simple dilution, or polyphenols subtraction are deceptively used. At present, time-consum...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.020
更新日期：2013-10-15 00:00:00
abstract：:This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient tem...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128902
更新日期：2021-06-01 00:00:00
abstract：:In this study, a novel ultra-performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS/MS)-guidance strategy was proposed for preparation of sulfur-containing derivatives in sulfur-fumigated edible herbs. Being versatile in both chromatographic separation and mass spectro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.151
更新日期：2018-04-25 00:00:00
abstract：:Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorhynchus mykiss) aquaculture farming in Germany. In this part of the study, water odorants were extracted using solvent-assisted flavour evaporation (SAFE); then, extracts...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.030
更新日期：2016-11-01 00:00:00
abstract：:Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials vary...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.113
更新日期：2019-04-25 00:00:00
abstract：:In this study, a simple, rapid, sensitive and environmentally friendly electroanalytical detection method for pyrimethanil (PMT) was developed, which was based on multi-walled carbon nanotubes (MWCNTs) and ionic liquids (IL) 1-butyl-3-methylimidazolium hexafluorophosphate ([BMIM][PF6]) modified glassy carbon electrode...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.04.009
更新日期：2015-11-15 00:00:00
abstract：:The antioxidant and antibacterial properties of Greek oregano extracts obtained by fractional supercritical fluid extraction (SFE) with carbon dioxide were investigated and compared with the properties of essential oil obtained by hydrodistillation. According to DPPH, hydroxyl radical and superoxide anion radical scav...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.091
更新日期：2014-12-15 00:00:00
abstract：:A novel and sensitive fluorescence probe based on near-infrared CuInS2 quantum dots (QDs) for parathion-methyl (PM) detection was developed. Water-soluble CuInS2 QDs were directly synthesised in aqueous solution with mercaptopropionic acid as stabilizers. The fluorescence intensity of CuInS2 QDs was quenched in the pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.152
更新日期：2015-04-15 00:00:00
abstract：:In recent years, much analysis has been carried out regarding the chemical compositions of nonalcoholic and alcoholic beverages. However, no study has ever considered the compositional pitfalls inherent in such studies, which may lead to arbitrary results. Two approaches were compared in this paper, compositional data...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126755
更新日期：2020-04-06 00:00:00
abstract：:A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.086
更新日期：2016-02-01 00:00:00
abstract：:Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125483
更新日期：2020-02-01 00:00:00
abstract：:In this study, ultrasound was used to modulate the molecular structure of retrograded starch (RS3) responsible for the digestion properties, and the relationships among the ultrasonic power, molecular structure, and RS3 digestibility were revealed. Results revealed that the morphological characteristics of RS3 changed...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.050
更新日期：2019-10-01 00:00:00
abstract：:Collagens are large structural proteins that are prevalent in mammalian connective tissue. Peptides designed to include a glycine-proline-hydroxyproline (GPO) amino acid triad are biomimetic analogs of the collagen triple helix, a fold that is a hallmark of collagen-like sequences. To inform the rational engineering o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126598
更新日期：2020-07-30 00:00:00
abstract：:Innovative host-tailored polymers were prepared, characterized and used as recognition elements in potentiometric transducers for the selective quantification of 2,4-dichlorophenol (DCP).The polymer beads were synthesized using DCP as a template molecule, acrylamide (AM),methacrylic acid (MAA) and ethyl methacrylate (...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.014
更新日期：2018-06-01 00:00:00
abstract：:Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodiu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.032
更新日期：2008-07-15 00:00:00
abstract：:The present study evaluated the effectiveness of germination and iron fortification on iron concentration and bioavailability of brown rice. Iron fortification during germination process with 0.05-2 g/L ferrous sulfate increased the iron concentration in germinated brown rice from 1.1 to 15.6 times than those in raw b...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.134
更新日期：2013-06-01 00:00:00
abstract：:The purpose of this study was to estimate the intake of selected bioactive compounds from fennel-containing plant food supplements (PFS) among Finnish consumers. The estimated average intake of estragole was 0.20mg/d, of trans-anethole 1.15mg/d, of rosmarinic acid 0.09mg/d, of p-coumaric acid 0.0068mg/d, of kaempferol...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.08.057
更新日期：2016-03-01 00:00:00
abstract：:The aim of this paper was to evaluate the effect of thermal treatment and UV irradiation on structural and physicochemical properties of octenyl succinate (OS) maize starches differing in content of OS groups (0.76%-2.38%). X-ray diffraction (XRD), gel permeation chromatography (GPC), and electron paramagnetic resonan...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127242
更新日期：2020-11-15 00:00:00
abstract：:In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle size distribution, texture) and sensory pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.06.064
更新日期：2015-01-15 00:00:00
abstract：:The increasing global trade of fishery and aquaculture products makes it necessary to develop methods for species identification in case of fish fillets or other highly processed seafood with external morphological characteristics (e.g. gills, fins) of the original fish being removed. Species identification methods ba...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.057
更新日期：2013-05-01 00:00:00
abstract：:The purpose of this work was to develop a procedure based on protein analysis by free zone capillary electrophoresis (FZCE) that can be used as an alternative to other methods in the determination of sweet cherry varieties for the authentication of "Cereza del Jerte". Two autochthonous varieties of sweet cherry type "...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.03.084
更新日期：2008-11-15 00:00:00
