Abstract:
:The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ghafoor K,Ahmed IAM,Özcan MM,Al-Juhaimi FY,Babiker EE,Azmi IUdoi
10.1016/j.foodchem.2020.127531subject
Has Abstractpub_date
2020-12-15 00:00:00pages
127531eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31393-5journal_volume
333pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maillard reaction products (MRPs) might be formed and cause adverse effects on human health. This study detected the levels of some typical MRPs...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128319
更新日期:2021-04-16 00:00:00
abstract::Germinated brown rice is a good source of the phenolics associated with antioxidant effects. Germination significantly increased by 63.2% and 23.6% the total phenolic and flavonoid contents, respectively. The percentage contribution of bound phenolics to total was 42.3% before and decreased slightly to 37.6% after ger...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.024
更新日期:2014-10-15 00:00:00
abstract::Fatty acid esterification, common in naturally occurring astaxanthin, has been suggested to influence both colour stability and degradation of all-trans-astaxanthin. Therefore, astaxanthin stability was studied as influenced by monoesterification and diesterification with palmitate. Increased esterification decelerate...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.08.077
更新日期:2016-03-01 00:00:00
abstract::In this study, black chokeberry concentrate was added (5% w/v) to lemon juice, since previous reports suggested potential health benefits of this blend. The phytochemical composition, antioxidant capacity (scavenging of DPPH, superoxide and hydroxyl radicals, and hypochlorous acid), and inhibitory activity against cho...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.010
更新日期:2012-10-15 00:00:00
abstract::α-Na8SiW11CoO40 was synthesized and characterized. The inhibitory effects of α-Na8SiW11CoO40 on the activity of mushroom tyrosinase and the effects of α-Na8SiW11CoO40 on the browning of fresh-cut apples were studied. The Native-PAGE result showed that α-Na8SiW11CoO40 had a significant inhibitory effect on tyrosinase. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.05.003
更新日期:2015-12-01 00:00:00
abstract::The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation e...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.05.115
更新日期:2019-10-15 00:00:00
abstract::The most important apple allergen in Central Europe and North America is Mal d 1. Apples are a very important source of secondary plant metabolites like polyphenols in human nutrition. It is known that oxidised phenols can bind proteins. These irreversible bindings can lead to a reduced allergenicity. The most importa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.02.045
更新日期:2013-09-01 00:00:00
abstract::Polyphenol oxidase (PPO) was extracted and characterized from high-bush blueberries. PPO showed an optimum activity at pH 6.1-6.3 and 35°C, with the enzyme showing significant activity over a wide temperature range (25-60°C). Catechol was the most readily oxidized substrate followed by 4-methylcatechol, DL-DOPA, and d...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.061
更新日期:2017-03-01 00:00:00
abstract::The effect of protein oxidation on proteolysis during meat digestion was investigated following storage and subsequent in vitro digestion of beef and pork patties. Protein oxidation was evaluated as thiol oxidation, total carbonylation, and specific carbonylation (α-amino adipic and γ-glutamic semialdehyde). Furthermo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.027
更新日期:2016-10-15 00:00:00
abstract::In this study, heavy metals including Cr, Mn, Co, Ni, Cu, Zn, As, and Cd in 55 Thai local rice (4 varieties) were measured using ICP-MS. Health risks were estimated from various Thai population groups, classified according to ages and genders. The potential impact on Thai population who consumed Thai local rice contai...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127402
更新日期:2021-01-01 00:00:00
abstract::The effect of increasing sodium chloride concentration (cNaCl, 0-0.4 M) on the formation and rheological and microstructural properties of field pea protein isolate (FPPI)/chitosan (Ch) complex coacervates was investigated. The maximum turbidity and zeta potential of FPPI/Ch mixtures consistently decreased with the in...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128569
更新日期:2021-05-15 00:00:00
abstract::A novel and sensitive molecular imprinted surface plasmon resonance (SPR) biosensor was developed for selective determination of citrinin (CIT) in red yeast rice. Firstly, the gold surface of SPR chip was modified with allyl mercaptane. Then, CIT-imprinted poly(2-hydroxyethyl methacrylate-methacryloylamidoglutamic aci...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.065
更新日期:2015-10-01 00:00:00
abstract::Iron (Fe) and folic acid (FA) fortified parboiled rice was produced by applying 'brown rice parboiling' method. The effect of milling and the effectiveness of fortification were tested in relation to the amount of bioaccessible and bioavailable form of Fe and FA. An in vitro starch hydrolysis assay was employed to ass...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.044
更新日期:2019-09-15 00:00:00
abstract::The generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0-4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor of 2.0064 ± 0.0005. S...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.101
更新日期:2019-03-15 00:00:00
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
doi:10.1016/j.foodchem.2011.01.057
更新日期:2011-07-15 00:00:00
abstract::The feasibility of hyperspectral imaging (HSI) (400-1000nm) for tracing the chemical spoilage extent of the raw meat used for two kinds of processed meats was investigated. Calibration models established separately for salted and cooked meats using full wavebands showed good results with the determination coefficient ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.11.093
更新日期:2017-04-15 00:00:00
abstract::The presence of an α-1,6-glucosaccharide enhances absorption of water-soluble quercetin glycosides, a mixture of quercetin-3-O-β-d-glucoside (Q3G, 31.8%), mono (23.3%), di (20.3%) and more d-glucose adducts with α-1,4-linkage to a d-glucose moiety of Q3G, in a ligated small intestinal loop of anesthetized rats. We pre...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.08.028
更新日期:2013-01-15 00:00:00
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
doi:10.1016/j.foodchem.2017.09.019
更新日期:2018-02-15 00:00:00
abstract::In this study, we successfully characterised the phenolic profiles of Sarcandra glabra (Thunb.) Nakai by high-performance liquid chromatography (HPLC) fingerprinting analyses and mass spectrometry (MS) identification. We first established a specific and valid HPLC approach for fingerprint analysis of S. glabra based o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.12.027
更新日期:2013-06-15 00:00:00
abstract::This study determined nutrients, chemical contaminants, (insecticide residues and heavy metals), and natural toxic substances (nitrate, nitrite, cyanide, oxalate, phytate, and trypsin inhibitor) in tubers of Jerusalem artichokes-Kaentawan in the Thai language-grown in four major provinces in Thailand. They were purcha...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.116
更新日期:2018-01-01 00:00:00
abstract::We investigated changes in the chemical composition of WPI as a result of heating (60 °C, 72 h) with SBP in solution (pH 6.75). The concentration of WPI was kept at a constant (3%), whereas the level of SBP was varied at 1, 1.5, and 3%. The reaction products were examined using the Ellman's reagent, ninhydrin assay, a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127280
更新日期:2020-11-15 00:00:00
abstract::This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128457
更新日期:2021-05-01 00:00:00
abstract::The aim of the present study was to perform simultaneous alcoholic and malolactic wine fermentations using free or immobilized kefir culture at a wide temperature range (5-45 °C). Repeated batch fermentations were carried out for a period up to 29 months, suggesting a high operational stability of the systems, while m...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.08.015
更新日期:2019-01-30 00:00:00
abstract::Red cabbage contains glucosinolates, precursors to health-promoting isothiocyanates. However, raw cabbage often releases mainly epithionitriles and nitriles from glucosinolates. To increase isothiocyanate formation, the effect of acid usage in the preparation of red cabbage was evaluated. Moreover, the effects of the ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126694
更新日期:2020-08-15 00:00:00
abstract::Pre-harvest application of exogenous compounds has been employed in many crops, as a cultural practice, to promote their adaptation to a new climate-changing environment. Effect of foliar pre-harvest application of salicylic acid, glycine-betaine complex and seaweed extract (Ascophyllum nodosum) on the cherry quality ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126713
更新日期:2020-08-30 00:00:00
abstract::This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory accep...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.063
更新日期:2019-07-15 00:00:00
abstract::Procyanidins (PCs) are polyphenols highly accumulated in litchi fruit (Litchi chinensis). Despite their bioactivity, the molecular composition of native and oxidized procyanidins is little understood. In this paper, polyphenols from litchi pericarp were extracted using two solvents (methanol and acetone). The mean deg...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.020
更新日期:2019-09-01 00:00:00
abstract::Hibiscus sabdariffa flowers represent an interesting source of anthocyanins, one of the most important plant pigments, which are responsible of the intense red color of the calyces, and have potential as natural colorants for food applications. Nevertheless, anthocyanins are highly hydrosoluble and unstable compounds....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.140
更新日期:2017-09-01 00:00:00
abstract::Bioprospecting for seaweed-derived multimodal acting products have earned increasing attention in the fight against diseases of multifactorial origin, such as neurodegenerative conditions. This is a pioneer study on the in vitro screening of neuroactive properties of phlorotannin-targeted extracts from edible Fucus sp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127456
更新日期:2020-12-15 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