Tandem absorbance and fluorescence detection following liquid chromatography for the profiling of multiclass phenolic compounds in different winemaking products.

abstract：:The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol and...

journal_title：Food chemistry

authors： Olmedo R,Nepote V,Grosso NR

更新日期：2014-08-01 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

authors： Ti H,Zhang R,Zhang M,Li Q,Wei Z,Zhang Y,Tang X,Deng Y,Liu L,Ma Y

更新日期：2014-10-15 00:00:00

abstract：:The purpose of this study was to investigate the effect of temperature in the vacuum drying process of Mentha piperita L. (50 to 90 °C). Generally, drying processes affect the quality of product, however, vacuum drying works under sub-atmospheric pressures. In order to investigate how temperature affects this herb, as...

journal_title：Food chemistry

authors： Uribe E,Marín D,Vega-Gálvez A,Quispe-Fuentes I,Rodríguez A

更新日期：2016-01-01 00:00:00

abstract：:The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radic...

journal_title：Food chemistry

authors： Sun Y,Zhang W,Zeng T,Nie Q,Zhang F,Zhu L

更新日期：2015-06-15 00:00:00

abstract：:Cocoa beans are susceptible to fungal contamination and often contain substantial amounts of ergosterol, the precursor to vitamin D2. We hypothesized that sun-drying the fermented cocoa beans might lead to the conversion of ergosterol to vitamin D2. We quantified vitamin D in cocoa and cocoa-based foods by liquid chro...

journal_title：Food chemistry

authors： Kühn J,Schröter A,Hartmann BM,Stangl GI

更新日期：2018-12-15 00:00:00

abstract：:Histidine decarboxylase (HDC) catalyses the formation of histamine, a bioactive amine. Agents that control HDC activity are beneficial for treating histamine-mediated symptoms, such as allergies and stomach ulceration. We searched for inhibitors of HDC from the ethyl acetate extract of the petal of Filipendula ulmaria...

journal_title：Food chemistry

authors： Nitta Y,Kikuzaki H,Azuma T,Ye Y,Sakaue M,Higuchi Y,Komori H,Ueno H

更新日期：2013-06-01 00:00:00

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

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

更新日期：2019-03-01 00:00:00

abstract：:Human milk feeding is an important recommendation for preterm newborns considering their vulnerability and digestive immaturity. Holder pasteurization (62.5°C, 30min) applied in milk banks modifies its biological quality and its microstructure. We investigated the impact of pasteurization of preterm human milk on its ...

journal_title：Food chemistry

authors： de Oliveira SC,Bourlieu C,Ménard O,Bellanger A,Henry G,Rousseau F,Dirson E,Carrière F,Dupont D,Deglaire A

更新日期：2016-11-15 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

authors： Tangpaisarnkul N,Tuchinda P,Wilairat P,Siripinyanond A,Shiowattana J,Nobsathian S

更新日期：2018-07-30 00:00:00

abstract：:Eggplant (Solanum melongena) is a very rich source of polyphenol oxidase (PPO), which negatively affects its quality upon cutting and postharvest processing due to enzymatic browning. PPO inhibitors, from natural or synthetic sources, are used to tackle this problem. One isoform of PPO was 259-fold purified using stan...

journal_title：Food chemistry

authors： Mishra BB,Gautam S,Sharma A

更新日期：2012-10-15 00:00:00

abstract：:Novel nano-biocomposite films based on poly (lactic acid) (PLA) were prepared by incorporating thymol, as the active additive, and modified montmorillonite (D43B) at two different concentrations. A complete thermal, structural, mechanical and functional characterization of all nano-biocomposites was carried out. Therm...

journal_title：Food chemistry

authors： Ramos M,Jiménez A,Peltzer M,Garrigós MC

更新日期：2014-11-01 00:00:00

abstract：:The therapeutic benefits of medicinal plants are well known. Nevertheless, essential oils have been the main focus of antioxidant and antimicrobial studies, remaining scarce the reports with hydrophilic extracts. Thus, the antioxidant and antifungal activities of aqueous (prepared by infusion and decoction) and methan...

journal_title：Food chemistry

authors： Martins N,Barros L,Santos-Buelga C,Henriques M,Silva S,Ferreira IC

更新日期：2015-03-01 00:00:00

abstract：:The aim of this study was to develop a high-throughput UHPLC method for the determination vitamin B1 active compounds; thiamin, thiamin monophosphate and thiamin diphosphate in bovine milk. In order to sustain the native vitamin B1 phosphorus esters, sample preparation is crucial. Various acids as well as commonly use...

journal_title：Food chemistry

authors： Schmidt A,Pratsch H,Schreiner MG,Mayer HK

更新日期：2017-08-15 00:00:00

abstract：:This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and fr...

journal_title：Food chemistry

authors： Lee J,Steenwerth KL

更新日期：2011-08-01 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

authors： Kurdziel M,Królikowska K,Łabanowska M,Pietrzyk S,Michalec M

更新日期：2020-11-15 00:00:00

abstract：:The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content...

journal_title：Food chemistry

authors： Ziegler V,Ferreira CD,Hoffmann JF,Chaves FC,Vanier NL,de Oliveira M,Elias MC

更新日期：2018-03-01 00:00:00

abstract：:Human milk oligosaccharides (HMOs) are a family of structurally diverse unconjugated glycans that exhibit a wide range of biological activities. In this report, we describe an efficient, Multi-Enzyme One-Pot strategy to produce HMO mimics by the sialylation of galacto-oligosaccharides (GOSs), which are often added to ...

journal_title：Food chemistry

authors： Wang Y,Jiang K,Ma H,Zeng W,Wang PG,Yao N,Han W,Cheng J,Wang W

更新日期：2015-08-15 00:00:00

abstract：:The effect of an amine-negative mixed starter culture (Lactobacillus plantarum ZY40 plus Saccharomyces cerevisiae JM19) on biogenic amine accumulation in fermented silver carp sausage was studied. Microbial counts, pH, titratable acid and free amino acids were also determined. Putrescine, cadaverine and tyramine were ...

journal_title：Food chemistry

authors： Nie X,Zhang Q,Lin S

更新日期：2014-06-15 00:00:00

abstract：:The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...

journal_title：Food chemistry

authors： Guo Q,Li T,Qu Y,Wang X,Liu L,Liu H,Wang Q

更新日期：2021-05-15 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

authors： Rysman T,Van Hecke T,Van Poucke C,De Smet S,Van Royen G

更新日期：2016-10-15 00:00:00

abstract：:Pawpaw (Asimina triloba [L.] Dunal) is a tree fruit with the potential to become a high-value fruit crop, however, its rapid perishability is a significant obstacle. The objective was to determine the phytochemical content and quality characteristics of pawpaw pulp from ten varieties. This study reports for the first ...

journal_title：Food chemistry

authors： Brannan RG,Peters T,Talcott ST

更新日期：2015-02-01 00:00:00

abstract：:Ugni molinae Turcz. is a native shrub of Chile, known for its edible berries and its leaves, which have been the focus of recent attention, as a good source of phenolic compounds to be used in cosmetics and food products. The aim of this study was to assess the differences in the phenolic composition and antioxidant c...

journal_title：Food chemistry

authors： Peña-Cerda M,Arancibia-Radich J,Valenzuela-Bustamante P,Pérez-Arancibia R,Barriga A,Seguel I,García L,Delporte C

更新日期：2017-01-15 00:00:00

abstract：:Aqueous two-phase extraction (ATPE), identification and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) were investigated in this study. The optimal differential partitioning of mulberry anthocyanins (MAY) and sugars was achieved in a system (pH 4.5, temperature=35±1°C) composed of 30% (w...

journal_title：Food chemistry

authors： Wu X,Liang L,Zou Y,Zhao T,Zhao J,Li F,Yang L

更新日期：2011-11-15 00:00:00

abstract：:Reducing sugars can react with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form sugar-PMP derivatives, which can be detected by HPLC-UV or HPLC-DAD due to their high UV absorbance at 248 nm. Six different sugars were synthesized with PMP with aid of response surface methodology (RSM), by which the parameters of the synthe...

journal_title：Food chemistry

authors： Wang W,Chen F,Zheng F,Russell BT

更新日期：2020-03-30 00:00:00

abstract：:Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols wit...

journal_title：Food chemistry

authors： Jakobek L

更新日期：2015-05-15 00:00:00

abstract：:This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-di...

journal_title：Food chemistry

authors： Meinhart AD,Damin FM,Caldeirão L,de Jesus Filho M,da Silva LC,da Silva Constant L,Filho JT,Wagner R,Godoy HT

更新日期：2019-07-15 00:00:00

abstract：:Quercetin-3-O-rutinoside (rutin), quercetin-3-O-glucoside (isoquercetin) and quercetin have shown antioxidant, cytoprotective, vasoprotective, antiproliferative and antiinflammatory properties. The aim of this work was to determine the conversion of rutin to isoquercetin and quercetin during the production of poly(l-l...

journal_title：Food chemistry

authors： Cruz-Zúñiga JM,Soto-Valdez H,Peralta E,Mendoza-Wilson AM,Robles-Burgueño MR,Auras R,Gámez-Meza N

更新日期：2016-08-01 00:00:00

abstract：:Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, whic...

journal_title：Food chemistry

authors： Li B,Zhang Y,Xu F,Khan MR,Zhang Y,Huang C,Zhu K,Tan L,Chu Z,Liu A

更新日期：2021-01-30 00:00:00

abstract：:In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis. Compared with gelatinization alone, liquefaction slightly increased the total amount of phenolics and antioxidant activity as measured by fe...

journal_title：Food chemistry

authors： Liu L,Wen W,Zhang R,Wei Z,Deng Y,Xiao J,Zhang M

更新日期：2017-01-01 00:00:00

abstract：:Phenolic composition of potatoes (Solanum tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from ...

journal_title：Food chemistry

authors： Ruiz A,Aguilera A,Ercoli S,Parada J,Winterhalter P,Contreras B,Cornejo P

更新日期：2018-12-01 00:00:00