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You searched for: Subject "antioxidants" Remove constraint Subject: "antioxidants" Journal Food chemistry Remove constraint Journal: Food chemistry Publication Year 2019 Remove constraint Publication Year: 2019
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1. Potentiometric method of plant microsuspensions antioxidant activity determination

Author:
Brainina, Khiena; Stozhko, Natalia; Bukharinova, Maria; Khamzina, Ekaterina; Vidrevich, Marina
Source:
Food chemistry 2019 v.278 pp. 653-658
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; green tea; liquids; plant extracts;     Show all 5 Subjects
Abstract:
... This paper focuses on the development of a simple, fast and reliable technique of sample preparation to be employed as part of potentiometric measurements of plant total antioxidant activity (AOA). Plant extracts and plant microsuspensions were analysed. The conditions for obtaining plant extracts were chosen: they exhibited the highest antioxidant activity at +80 °C and extraction time 20 min. A ...
DOI:
10.1016/j.foodchem.2018.11.098

2. Effects of nitro- and amino-group on the antioxidant activity of genistein: A theoretical study

Author:
Wang, Lingling; Yang, Fengjian; Zhao, Xiuhua; Li, Yuanzuo
Source:
Food chemistry 2019 v.275 pp. 339-345
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; electron transfer; genistein; hydrogen; methanol;     Show all 6 Subjects
Abstract:
... Five novel compounds (Gen-NO2, Gen-2NO2, Gen-NH2, Gen-2NH2 and Gen-6NH2) have been designed via introducing an electron-withdrawing group –NO2 and an electron-donating group –NH2 into the structure of genistein. The effects of –NO2 and –NH2 groups on the antioxidant ability of genistein were investigated via quantum chemistry method in gas and methanol phases. The crucial parameters related to thr ...
DOI:
10.1016/j.foodchem.2018.09.108

3. Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016)

Author:
Kamdem, Jean Paul; Duarte, Antonia Eliene; Lima, Kátia Regina Rodrigues; Rocha, João Batista Teixeira; Hassan, Waseem; Barros, Luiz Marivando; Roeder, Thomas; Tsopmo, Apollinaire
Source:
Food chemistry 2019 v.294 pp. 448-457
ISSN:
0308-8146
Subject:
antioxidants,   etc   ; computer software; databases; food chemistry; foods;     Show all 5 Subjects
Abstract:
... This study presents a general bibliometric overview of the major scientific developments that have been published in Food Chemistry, since its first issue (1976). The bibliometric data were retrieved from the scopus database. The review identifies the most cited, productive authors, and the leading institutions and countries of the journal, based on bibliometric indicators. The research hot spots ...
DOI:
10.1016/j.foodchem.2019.05.021

4. Genetic estimates of antioxidant properties in the conventionally and in vitro propagated strawberry (Fragaria × ananassa Duch.)

Author:
Żebrowska, Jadwiga; Dyduch-Siemińska, Magdalena; Gawroński, Jacek; Jackowska, Izabella; Pabich, Marzena
Source:
Food chemistry 2019 v.299 pp. 125110
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; Fragaria ananassa; ascorbic acid; flavonoids; genetic improvement; genotype; micropropagation; polyphenols; strawberries;     Show all 10 Subjects
Abstract:
... This study was undertaken in order to estimate the effect of in vitro propagation on antioxidant activity in strawberry. Results of this research exhibited differences between conventionally and in vitro propagated plants in respect of all traits analyzed. In spite of the decrease in range and mean content of vitamin C and polyphenols as well as antioxidant activity, the genetic gain expressed as ...
DOI:
10.1016/j.foodchem.2019.125110

5. Online extraction–HPLC–FRAP system for direct identification of antioxidants from solid Du-zhong brick tea

Author:
Shi, Shuyun; Guo, Keke; Tong, Runna; Liu, Yuge; Tong, Chaoying; Peng, Mijun
Source:
Food chemistry 2019 v.288 pp. 215-220
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; chlorogenic acid; disease prevention; high performance liquid chromatography; oxidative stress; tea; China;     Show all 8 Subjects
Abstract:
... Du-zhong brick tea (DBT), a new post-fermented functional tea, is marketed in China for its prevention of diseases from oxidative stress. However, antioxidant compounds in DBT are not clear. Here, a novel online extraction–HPLC–ferric reducing antioxidant power (OLE–HPLC–FRAP) has been developed to screen antioxidants in DBT. For OLE, guard column is packed with DBT (1.0 mg), then compounds are ex ...
DOI:
10.1016/j.foodchem.2019.03.013

6. Profile of phenolic compounds and antioxidant activity of finger millet varieties

Author:
Xiang, Jinle; Apea-Bah, Franklin B.; Ndolo, Victoria U.; Katundu, Mangani C.; Beta, Trust
Source:
Food chemistry 2019 v.275 pp. 361-368
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; Eleusine coracana; catechin; color; epicatechin; ferulic acid; healthy diet; proanthocyanidins; Malawi;     Show all 10 Subjects
Abstract:
... The profiles of phenolic compounds and antioxidant capacities of four finger millet varieties harvested in northern Malawi were investigated. The total phenolics, flavonoids and condensed tannins in the free fractions ranged from 114.43 to 179.19 mg ferulic acid equivalent (FAE)/100 g, 90.24 to 202.94 mg catechin equivalent (CE)/100 g and 31.76 to 83.59 mg CE/100 g, respectively. Total phenolic co ...
DOI:
10.1016/j.foodchem.2018.09.120

7. Characterizing the phenolic constituents and antioxidant capacity of Georgia peaches

Author:
Liao, Xiaoxi; Greenspan, Phillip; Pegg, Ronald B.
Source:
Food chemistry 2019 v.271 pp. 345-353
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; chromatography; cultivars; flavanols; glycosides; in vitro studies; iron; peaches; phenolic acids; proanthocyanidins; quercetin;     Show all 12 Subjects
Abstract:
... Acetonic crude phenolic extracts of six Georgia peach cultivars were prepared and separated into low- and high-molecular-weight (LMW and HMW) fractions by Sephadex LH-20 column chromatography. Further characterization via RP-HPLC-ESI-MS identified the main phenolics as hydroxycinnamates, (+)-catechin, and proanthocyanidins with degrees of polymerization up to seven. The LMW phenolics of the commer ...
DOI:
10.1016/j.foodchem.2018.07.163

8. An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems

Author:
Guimarães, Marta; Pérez-Gregorio, Maria; Mateus, Nuno; de Freitas, Victor; Galinha, Cláudia F.; Crespo, João G.; Portugal, Carla A.M.; Cruz, Luís
Source:
Food chemistry 2019 pp. 125167
ISSN:
0308-8146
Subject:
antioxidant activity,   etc   ; Pseudozyma antarctica; anthocyanins; carboxylic ester hydrolases;     Show all 4 Subjects
Abstract:
... Anthocyanin lipophilization emerged as an efficient technique to improve their chemical stability, liposolubility and antioxidant properties for novel technological applications. This work describes an efficient method for the synthesis of cyanidin-3-glucoside-fatty acid conjugate using a Candida antarctica lipase B-rich extract, without further purification and retained in a membrane system. Due ...
DOI:
10.1016/j.foodchem.2019.125167

9. The location of amphiphobic antioxidants in micellar systems: The diving-swan analogy

Author:
Lopez de Arbina, Amaia; Losada-Barreiro, Sonia; Rezende, Marcos Caroli; Vidal, Matías; Aliaga, Carolina
Source:
Food chemistry 2019 v.279 pp. 288-293
ISSN:
0308-8146
Subject:
antioxidants,   etc   ; caffeic acid; esters; gallic acid; hydrophobicity; protocols;     Show all 6 Subjects
Abstract:
... A protocol for determining the location of antioxidants (AOs) in a micro-heterogeneous medium was applied to three series of AOs with increasing hydrophobicities: chromancarboxylic acid (“Trolox”) esters, caffeic acid and its esters, and gallic acid and its esters. The observed paradoxical behaviour of these and other commonly encountered antioxidants was rationalized with the aid of a pictorial s ...
DOI:
10.1016/j.foodchem.2018.12.020

10. Spheroidization on Fructus Mori polysaccharides to enhance bioavailability and bioactivity by anti-solvent precipitation method

Author:
Chen, Chun; Fu, Xiong
Source:
Food chemistry 2019 v.300 pp. 125245
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; active ingredients; adsorption; bioavailability; biocompatibility; biodegradability; enzyme inhibition; ethanol; glycemic effect; heat; ionic strength; nanocarriers; polysaccharides;     Show all 14 Subjects
Abstract:
... The natural bioactive polysaccharide was regarded as the effective nanocarrier for delivery of active ingredients for its biocompatibility and biodegradability. Moreover, the Fructus Mori polysaccharide has been proved to have good antioxidant and hypoglycemic activities. In this study, the Fructus Mori polysaccharide particles were prepared using antisolvent precipitation method. The bioactive po ...
DOI:
10.1016/j.foodchem.2019.125245

11. Effects of divergent ultrasound pretreatment on the structure of watermelon seed protein and the antioxidant activity of its hydrolysates

Author:
Wen, Chaoting; Zhang, Jixian; Zhang, Haihui; Duan, Yuqing; Ma, Haile
Source:
Food chemistry 2019 v.299 pp. 125165
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; gastrointestinal system; hydrolysates; in vitro digestion; molecular weight; oxidation; oxidative stress; protein hydrolysates; temperature; ultrafiltration; ultrasonics; watermelons;     Show all 13 Subjects
Abstract:
... In the present study, the antioxidant hydrolysates obtained from watermelon seed protein (WSP) after divergent ultrasound and ultrafiltration treatment were studied. The results showed that the slit divergent ultrasound (SDU, 20/28 KHz) pretreatment had considerable influence on the structure and enzymatic efficiency of WSP. Besides, compared with hydrolysates without ultrasonic and ultrafiltratio ...
DOI:
10.1016/j.foodchem.2019.125165

12. Enhancing antioxidant and antimicrobial activity of carnosic acid in rosemary (Rosmarinus officinalis L.) extract by complexation with cyclic glucans

Author:
Park, Jiwoon; Rho, Shin-Joung; Kim, Yong-Ro
Source:
Food chemistry 2019 v.299 pp. 125119
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; Rosmarinus officinalis; active ingredients; antimicrobial properties; aqueous solutions; beta-cyclodextrin; maltodextrins; moieties; rosemary; water solubility;     Show all 11 Subjects
Abstract:
... Of all the active compounds in rosemary extract, carnosic acid (CaA) has the most potent antimicrobial and antioxidant activity; however, its low solubility limits its applications. We developed complexing systems using cycloamylose (CA), branched dextrin (BD), and β-cyclodextrin (βCD) to improve the solubility of CaA and compared it to the use of maltodextrin (MD). The complexes formed with CA, B ...
DOI:
10.1016/j.foodchem.2019.125119

13. Optimization of green PLE method applied for the recovery of antioxidant compounds from buriti (Mauritia flexuosa L.) shell

Author:
Rudke, Adenilson Renato; Mazzutti, Simone; Andrade, Kátia Suzana; Vitali, Luciano; Ferreira, Sandra Regina Salvador
Source:
Food chemistry 2019 v.298 pp. 125061
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Mauritia flexuosa; beta-carotene; ethanol; fruits; gallic acid; liquids; response surface methodology;     Show all 10 Subjects
Abstract:
... Buriti fruit, with high content in carotenoids and antioxidant compounds, is well appreciated for its organoleptic characteristics. However, its shell, an agroindustrial residue, is mostly discarded. Therefore, to verify the technological potential of the buriti shells, the aim of this this study was to evaluated the antioxidant potential of the extracts from buriti shell obtained by pressurized l ...
DOI:
10.1016/j.foodchem.2019.125061

14. Antibacterial and antioxidant flavonoid derivatives from the fruits of Metaplexis japonica

Author:
Wei, Lailai; Yang, Min; Huang, Lei; Lin Li, Jian
Source:
Food chemistry 2019 v.289 pp. 308-312
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; Cynanchum rostellatum; antibacterial properties; flavonoids; foods; fruits; polyphenols; polysaccharides; preservatives; secondary metabolites; steroids; vegetables; China;     Show all 14 Subjects
Abstract:
... Metaplexis japonica (Thunb.) Makino is widely distribution and cultivated as a vegetable in China. Chemical studies revealed that its stem and root are rich in polysaccharides, flavonoids, polyphenols, and steroids, which also exhibited interesting activities. However, little attention has been focused on the biological constituents in the fruits of M. japonica. In order to achieve the best use of ...
DOI:
10.1016/j.foodchem.2019.03.070

15. Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

Author:
Antoniewska, Agata; Rutkowska, Jaroslawa; Pineda, Montserrat Martinez
Source:
Food chemistry 2019 v.286 pp. 376-387
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; Chaenomeles japonica; Citrus; acetic acid; cookies; freeze drying; fruits; hydrocarbons; lipid peroxidation; odors; quinces; volatile compounds;     Show all 13 Subjects
Abstract:
... The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0–9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies. Enriche ...
DOI:
10.1016/j.foodchem.2019.02.029

16. Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds

Author:
Görgüç, Ahmet; Bircan, Cavit; Yılmaz, Fatih Mehmet
Source:
Food chemistry 2019 v.283 pp. 637-645
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; bran; byproducts; feeds; pH; polyacrylamide gel electrophoresis; scanning electron microscopy; subtilisin; temperature; ultrasonic treatment; wastes;     Show all 12 Subjects
Abstract:
... Significant amount of bran is discarded from sesame processing plants and yet it is seen as waste or animal feed. This study for the first time designed to recover protein and antioxidant compounds from sesame bran. In this respect, effectiveness of four different techniques i.e. viscozyme L, alcalase, ultrasound and ultrasound-assisted enzymatic extractions were tested and compared with standard ...
DOI:
10.1016/j.foodchem.2019.01.077

17. UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits

Author:
Jiao, Yang; Chen, Donglin; Fan, Mingtao; Young Quek, Siew
Source:
Food chemistry 2019 v.281 pp. 97-105
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; cultivars; detection limit; epicatechin; functional foods; kiwifruit; maturity stage; phenolic compounds; tandem mass spectrometry; New Zealand;     Show all 11 Subjects
Abstract:
... For the first time, thinned young kiwifruits (TYK) have been investigated as a source of deserted agriculture resource and evaluated for their phenolic characteristics along with antioxidant capacity. Two batches of TYK in different maturity stages (TYK1 and TYK2) and mature kiwifruits (MK) were sourced from three New Zealand cultivars. Comparing with MK, the TYK, especially TYK1, exhibited signif ...
DOI:
10.1016/j.foodchem.2018.12.062

18. Impact of antioxidant on the stability of β-carotene in model beverage emulsions: Role of emulsion interfacial membrane

Author:
Song, Ha Youn; Moon, Tae Wha; Choi, Seung Jun
Source:
Food chemistry 2019 v.279 pp. 194-201
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; beta-carotene; beverages; droplets; emulsifiers; emulsions; free radicals; hydrophilicity; ions; iron; models; oxidative stress; pH;     Show all 14 Subjects
Abstract:
... The effect of the thickness and density of droplet interfacial membrane on the chemical stability of β-carotene in emulsions was investigated, and its impact on the effectiveness of oil-soluble antioxidants to retard β-carotene degradation was examined. β-Carotene was incorporated into the emulsions stabilized by PEGylated emulsifiers having various-sized hydrophilic groups. In the presence of oxi ...
DOI:
10.1016/j.foodchem.2018.11.126

19. Peptidomic analysis of hydrolyzed oat bran proteins, and their in vitro antioxidant and metal chelating properties

Author:
Esfandi, Ramak; Willmore, William G.; Tsopmo, Apollinaire
Source:
Food chemistry 2019 v.279 pp. 49-57
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; avenin; endo-1,4-beta-glucanase; free radicals; hydrolysates; hydrolysis; ions; iron; oat bran; papain; polypeptides; proteolysis; subtilisin;     Show all 14 Subjects
Abstract:
... Peptide profiles of hydrolyzed oat proteins and the susceptibility of their polypeptides to proteolytic cleavages were determined using peptidomic analysis. In addition, antioxidant activities were also measured. Proteins isolates were first extracted with carbohydrases, Viscozyme or Cellulase and then hydrolyzed with proteases (Alcalase, Papain, Protamex, Flavourzyme). Amongst the eight hydrolysa ...
DOI:
10.1016/j.foodchem.2018.11.110

20. Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols

Author:
Gursul, Sevilay; Karabulut, Ihsan; Durmaz, Gokhan
Source:
Food chemistry 2019 v.278 pp. 805-810
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants,   etc   ; carvacrol; dose response; emulsions; freeze drying; microencapsulation; ovens; oxidative stability; sodium; thymol; triacylglycerols; walnut oil;     Show all 13 Subjects
Abstract:
... Antioxidant efficiency of thymol and carvacrol in walnut oil triacylglycerols (WO-TAGs) was investigated. WO-TAGs alone or fortified with thymol/carvacrol were emulsified with sodium caseinate-lactose mixture. Oxidative stability of freeze dried emulsions was assessed via Rancimat and accelerated oven tests. Bulk WO-TAGs with and without thymol/carvacrol were also tested for comparison. Higher ind ...
DOI:
10.1016/j.foodchem.2018.11.134