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You searched for: Journal Food chemistry Remove constraint Journal: Food chemistry Publication Year 2016 Remove constraint Publication Year: 2016 Source 2016 v.204 Remove constraint Source: 2016 v.204
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1. Absolute quantification of Pru av 2 in sweet cherry fruit by liquid chromatography/tandem mass spectrometry with the use of a stable isotope-labelled peptide

Author:
Ippoushi, Katsunari; Sasanuma, Motoe; Oike, Hideaki; Kobori, Masuko; Maeda-Yamamoto, Mari
Source:
Food chemistry 2016 v.204 pp. 129-134
ISSN:
0308-8146
Subject:
Prunus avium; allergens; cherries; hypersensitivity; liquid chromatography; pathogenesis-related proteins; pollen; tandem mass spectrometry
Abstract:
... Pru av 2, a pathogenesis-related (PR) protein present in the sweet cherry (Prunus avium L.) fruit, is the principal allergen of cherry and one of the chief causes of pollen food syndrome (oral allergy syndrome). In this study, a quantitative assay for this protein was developed with the use of the protein absolute quantification (AQUA) method, which consists of liquid chromatography/tandem mass sp ...
DOI:
10.1016/j.foodchem.2016.02.115

2. A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve system

Author:
Naghshineh, Mahsa; Larsen, Jan; Georgiou, Constantinos; Olsen, Karsten
Source:
Food chemistry 2016 v.204 pp. 513-520
ISSN:
0308-8146
Subject:
analytical methods; detection limit; esterification; galacturonic acid; pectins; rapid methods; response surface methodology
Abstract:
... A novel method for automated determination pectin degree of esterification (DE) using micro sequential injection lab-on-valve (μSI-LOV) system is developed. A face-centered central composite response surface methodology (RSM) was used to optimise system parameters. A calibration graph for determination of non-esterified galacturonic acid (GalA) content in pectin solutions with linear range of 0.08 ...
DOI:
10.1016/j.foodchem.2013.11.048

3. An evaluation of the bioaccessibility of arsenic in corn and rice samples based on cloud point extraction and hydride generation coupled to atomic fluorescence spectrometry

Author:
Castor, José Martín Rosas; Portugal, Lindomar; Ferrer, Laura; Hinojosa-Reyes, Laura; Guzmán-Mar, Jorge Luis; Hernández-Ramírez, Aracely; Cerdà, Víctor
Source:
Food chemistry 2016 v.204 pp. 475-482
ISSN:
0308-8146
Subject:
arsenic; bioavailability; corn; detection limit; fluorescence; human health; hydrides; photooxidation; polyethylene glycol; rapid methods; rice; risk; spectroscopy; surfactants
Abstract:
... A simple, inexpensive and rapid method was proposed for the determination of bioaccessible arsenic in corn and rice samples using an in vitro bioaccessibility assay. The method was based on the preconcentration of arsenic by cloud point extraction (CPE) using o,o-diethyldithiophosphate (DDTP) complex, which was generated from an in vitro extract using polyethylene glycol tert-octylphenyl ether (Tr ...
DOI:
10.1016/j.foodchem.2016.02.149

4. Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

Author:
Sabeena Farvin, K.H.; Andersen, Lisa Lystbæk; Otte, Jeanette; Nielsen, Henrik Hauch; Jessen, Flemming; Jacobsen, Charlotte
Source:
Food chemistry 2016 v.204 pp. 409-419
ISSN:
0308-8146
Subject:
Gadus morhua; antioxidant activity; cod (fish); fractionation; free amino acids; free radical scavengers; gel chromatography; iron; molecular weight; peptides; protein hydrolysates
Abstract:
... This study aimed to characterise peptide fractions (>5kDa, 3–5kDa and <3kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3–5kDa and <3kDa fractions were further fractionated by size exclusion chromatography. All sub-f ...
DOI:
10.1016/j.foodchem.2016.02.145

5. Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China

Author:
Feng, Chengyong; Su, Shang; Wang, Lijin; Wu, Jie; Tang, Zhongqiu; Xu, Yanjun; Shu, Qingyan; Wang, Liangsheng
Source:
Food chemistry 2016 v.204 pp. 150-158
ISSN:
0308-8146
Subject:
Lonicera caerulea; Prunus maackii; Ribes nigrum; Ribes rubrum; Rubus idaeus; Sambucus williamsii; anthocyanins; antioxidant activity; breeding; cyanidin; functional foods; small fruits; China
Abstract:
... Various edible berries widely accessible in nature in Northeast China are poorly exploited. The compositions and contents of anthocyanins in black (Padus maackii, Padus avium, Lonicera caerulea, and Ribes nigrum) and red (Ribes rubrum, Sambucus williamsii, Rubus idaeus, and Ribes procumbens) wild berries in Northeast China were firstly characterized by HPLC–DAD/ESI-MS2. Twenty-three anthocyanins w ...
DOI:
10.1016/j.foodchem.2016.02.122

6. Application of ionic liquids for elution of bioactive flavonoid glycosides from lime fruit by miniaturized matrix solid-phase dispersion

Author:
Xu, Jing-Jing; Yang, Rui; Ye, Li-Hong; Cao, Jun; Cao, Wan; Hu, Shuai-Shuai; Peng, Li-Qing
Source:
Food chemistry 2016 v.204 pp. 167-175
ISSN:
0308-8146
Subject:
detection limit; ionic liquids; naringin; solid phase extraction
Abstract:
... In this work, two flavonoid glycosides (neohesperidin and naringin) in lime fruit were effectively extracted by miniaturized matrix solid phase dispersion (MSPD), followed by ultra-performance liquid chromatography-ultraviolet detection. The best results were obtained using Florisil (150mg) as the sorbent and 1-butyl-3-methylimidazolium tetrafluoroborate (0.4mL, 250mM) as the elution solvent. This ...
DOI:
10.1016/j.foodchem.2016.02.012

7. Bioactive compounds contents, antioxidant and antimicrobial activities during ripening of Prunus persica L. varieties from the North West of Tunisia

Author:
Belhadj, Feten; Somrani, Imen; Aissaoui, Neyssene; Messaoud, Chokri; Boussaid, Mohamed; Marzouki, M.Nejib
Source:
Food chemistry 2016 v.204 pp. 29-36
ISSN:
0308-8146
Subject:
Candida albicans; Listeria monocytogenes; Prunus persica; Staphylococcus aureus; antibacterial properties; antioxidant activity; beta-carotene; bleaching; dimethyl sulfoxide; enzymes; flavonoids; free radical scavengers; fruits; peaches; proanthocyanidins; ripening; thiobarbituric acid-reactive substances; Tunisia
Abstract:
... Bioactive molecules from fruits of four varieties of Prunus persica at different stages of ripening (green, small orange, red) were studied. For example, contents on polyphenols (20.36mg GAE/g FW) and flavonoids (0.764mg RE/g FW) were high and varied according variety. The antioxidant activity, using four different tests (DPPH radical scavenging activity, reducing power, β carotene bleaching syste ...
DOI:
10.1016/j.foodchem.2016.02.111

8. Biotransformation of polyphenols in a dynamic multistage gastrointestinal model

Author:
Sadeghi Ekbatan, Shima; Sleno, Lekha; Sabally, Kebba; Khairallah, Joelle; Azadi, Behnam; Rodes, Laetitia; Prakash, Satya; Donnelly, Danielle J.; Kubow, Stan
Source:
Food chemistry 2016 v.204 pp. 453-462
ISSN:
0308-8146
Subject:
acetic acid; antioxidant activity; biotransformation; caffeic acid; chlorogenic acid; colon; digestion; ferulic acid; metabolites; models; polyphenols; rutin; short chain fatty acids; small intestine; stomach
Abstract:
... A multi-reactor gastrointestinal model was used to digest a mixture of pure polyphenol compounds, including non-flavonoid phenolic acids (chlorogenic acid, caffeic acid, ferulic acid) and a flavonoid (rutin) to identify phenolic metabolites and short chain fatty acids (SCFAs) and compare relative antioxidant capacities following a 24h digestion. Biotransformation of these polyphenols occurred in t ...
DOI:
10.1016/j.foodchem.2016.02.140

9. Cationic beta-lactoglobulin nanoparticles as a bioavailability enhancer: Effect of surface properties and size on the transport and delivery in vitro

Author:
Teng, Zi; Luo, Yangchao; Li, Ying; Wang, Qin
Source:
Food chemistry 2016 v.204 pp. 391-399
ISSN:
0308-8146
Subject:
beta-lactoglobulin; bioavailability; blood proteins; cytotoxicity; drug carriers; drugs; functional foods; gastrointestinal system; hydrophilicity; hydrophobicity; nanoparticles; oral administration
Abstract:
... BLG (beta-lactoglobulin) and CBLG (cationic BLG developed by our lab) were evaluated as potential nutraceutical/drug carriers. The cationic corona conferred CBLG with superior integrity and drug retention under gastrointestinal conditions, at most 40-fold higher mucoadhesion, up to 30-fold greater transepithelial permeation and, at most 285% higher cellular uptake, compared to BLG. Furthermore, th ...
DOI:
10.1016/j.foodchem.2016.02.139

10. Certain (−)-epigallocatechin-3-gallate (EGCG) auto-oxidation products (EAOPs) retain the cytotoxic activities of EGCG

Author:
Wei, Yaqing; Chen, Pingping; Ling, Tiejun; Wang, Yijun; Dong, Ruixia; Zhang, Chen; Zhang, Longjie; Han, Manman; Wang, Dongxu; Wan, Xiaochun; Zhang, Jinsong
Source:
Food chemistry 2016 v.204 pp. 218-226
ISSN:
0308-8146
Subject:
antineoplastic activity; cysteine; cytotoxicity; green tea; hydrogen peroxide; neoplasms; oxygen; pH; phosphates; thiols
Abstract:
... (−)-Epigallocatechin-3-gallate (EGCG) from green tea has anti-cancer effect. The cytotoxic actions of EGCG are associated with its auto-oxidation, leading to the production of hydrogen peroxide and formation of numerous EGCG auto-oxidation products (EAOPs), the structures and bioactivities of them remain largely unclear. In the present study, we compared several fundamental properties of EGCG and ...
DOI:
10.1016/j.foodchem.2016.02.134

11. Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS)

Author:
Oliveira, Bruno G.; Costa, Helber B.; Ventura, José A.; Kondratyuk, Tamara P.; Barroso, Maria E.S.; Correia, Radigya M.; Pimentel, Elisângela F.; Pinto, Fernanda E.; Endringer, Denise C.; Romão, Wanderson
Source:
Food chemistry 2016 v.204 pp. 37-45
ISSN:
0308-8146
Subject:
Mangifera indica; NAD(P)H dehydrogenase (quinone); chemoprevention; dietary supplements; electrospray ionization mass spectrometry; food industry; harvesting; ionization; mangoes; neoplasms; organic acids and salts; polyphenols; secondary metabolites; sugars; titratable acidity; total soluble solids
Abstract:
... Mangifera indica L., mango fruit, is consumed as a dietary supplement with purported health benefits; it is widely used in the food industry. Herein, the chemical profile of the Ubá mango at four distinct maturation stages was evaluated during the process of growth and maturity using negative-ion mode electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI(−)FT-ICR ...
DOI:
10.1016/j.foodchem.2016.02.117

12. Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

Author:
Carocho, Márcio; Barreira, João C.M.; Bento, Albino; Fernández-Ruiz, Virginia; Morales, Patricia; Ferreira, Isabel C.F.R.
Source:
Food chemistry 2016 v.204 pp. 185-193
ISSN:
0308-8146
Subject:
Castanea; calcium; cheeses; flowers; foods; ingredients; lemon balm; minerals; nutrient content; nutrients; nutritive value; proteins; ripening; saturated fatty acids; sodium
Abstract:
... Chestnut flowers, lemon balm plants and their decoctions were incorporated into “Serra da Estrela” cheese, to assess their potential to preserve its nutritional properties and provide new foodstuffs. The analyses were carried out after the normal ripening period of 1month and after 6months of storage. The most abundant nutrients were proteins and fats. The most abundant minerals were Ca and Na, wh ...
DOI:
10.1016/j.foodchem.2016.02.136

13. Combination of solid-phase extraction with dispersive liquid–liquid microextraction followed by GC–MS for determination of pesticide residues from water, milk, honey and fruit juice

Author:
Shamsipur, Mojtaba; Yazdanfar, Najmeh; Ghambarian, Mahnaz
Source:
Food chemistry 2016 v.204 pp. 289-297
ISSN:
0308-8146
Subject:
detection limit; fruit juices; gas chromatography-mass spectrometry; honey; liquid-phase microextraction; milk; pesticide residues; pesticides; solid phase extraction; solvents
Abstract:
... In this work, an effective preconcentration method for the extraction and determination of traces of multi-residue pesticides was developed using solid-phase extraction (SPE) coupled with dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry (GC–MS). Variables affecting the performance of both extraction steps such as type and volume of elution and extraction solvents, ...
DOI:
10.1016/j.foodchem.2016.02.090

14. Contents and compositions of policosanols in green tea (Camellia sinensis) leaves

Author:
Choi, Sol Ji; Park, Su Yeon; Park, Ji Su; Park, Sang-Kyu; Jung, Mun Yhung
Source:
Food chemistry 2016 v.204 pp. 94-101
ISSN:
0308-8146
Subject:
Camellia sinensis; alcohols; autumn; green tea; harvest date; health promotion; leaves; spring
Abstract:
... Policosanol (PC) is a mixture of health promoting bioactive long-chain aliphatic alcohols. Here, we report that green tea (Camellia sinensis) leaves are the exceptionally rich plant-sources of PC. Young and tender leaves and old and turf leaves of C. sinensis were hand-picked in spring and autumn. The total contents of PC in the leaves were in the range of 726.2–1363.6mg/kg as determined by a GC–M ...
DOI:
10.1016/j.foodchem.2016.02.027

15. Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application

Author:
Xu, Zhenbo; Jin, Jun; Zheng, Minying; Zheng, Yan; Xu, Xuebing; Liu, Yuanfa; Wang, Xingguo
Source:
Food chemistry 2016 v.204 pp. 194-200
ISSN:
0308-8146
Subject:
UHT treatment; calcium chloride; docosahexaenoic acid; food analysis; hydrodynamics; light scattering; microalgae; oils; physicochemical properties; surfactants; temperature; transmission electron microscopy; turbidity
Abstract:
... The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion ...
DOI:
10.1016/j.foodchem.2016.01.073

16. Detection of regulated disinfection by-products in cheeses

Author:
Cardador, Maria Jose; Gallego, Mercedes; Cabezas, Lourdes; Fernández-Salguero, Jose
Source:
Food chemistry 2016 v.204 pp. 306-313
ISSN:
0308-8146
Subject:
byproducts; cheeses; dichloroacetic acid; disinfection; hydrophilicity; processing equipment; tanks
Abstract:
... Cheese can contain regulated disinfection by-products (DBPs), mainly through contact with brine solutions prepared in disinfected water or sanitisers used to clean all contact surfaces, such as processing equipment and tanks. This study has focused on the possible presence of up to 10 trihalomethanes (THMs) and 13 haloacetic acids (HAAs) in a wide range of European cheeses. The study shows that 2 ...
DOI:
10.1016/j.foodchem.2016.02.146

17. Determination of benzoxazinoids in wheat and rye beers by HPLC-DAD and UPLC-QTOF MS

Author:
Pihlava, Juha-Matti; Kurtelius, Tuula
Source:
Food chemistry 2016 v.204 pp. 400-408
ISSN:
0308-8146
Subject:
agmatine; barley; beers; benzoxazinoids; flavonoids; high performance liquid chromatography; nitrogen; phenolic acids; rye; secondary metabolites; wheat
Abstract:
... Phenolic compounds in beer have received considerable interest. Besides the more typical phenolic acids and flavonoids, beer contains also lesser-known compounds, such as hordatines, their agmatine precursors and other phenolamines. Current work shows that beers brewed from wheat or rye malts, in addition to barley malts, contain benzoxazinoids, a group of nitrogen containing secondary metabolites ...
DOI:
10.1016/j.foodchem.2016.02.148

18. Development of alginate microspheres containing thyme essential oil using ionic gelation

Author:
Benavides, Sergio; Cortés, Pablo; Parada, Javier; Franco, Wendy
Source:
Food chemistry 2016 v.204 pp. 77-83
ISSN:
0308-8146
Subject:
Gram-positive bacteria; anti-infective properties; antioxidants; emulsions; encapsulation; essential oils; feeds; gelation; humans; oxidation; thyme; volatilization
Abstract:
... Essential oils are a good antimicrobial and antioxidant agent alternative in human or animal feed. However, their direct use has several disadvantages such as volatilization or oxidation. The development of essential oil microspheres may help to avoid these problems. The objective of the present research was to microencapsulate thyme essential oil by generating emulsions with different dispersion ...
DOI:
10.1016/j.foodchem.2016.02.104

19. Development of a low resolution 1H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk

Author:
Au, Carmen; Wang, Tong; Acevedo, Nuria C.
Source:
Food chemistry 2016 v.204 pp. 159-166
ISSN:
0308-8146
Subject:
egg yolk; hens; lipids; nuclear magnetic resonance spectroscopy; proteins; refrigeration
Abstract:
... Three experiments were conducted in developing a low resolution proton nuclear magnetic resonance (1H NMR) spectroscopic technique to study matrix mobility in fresh and freeze-thawed gelled yolk. The Carr–Purcell–Meiboom–Gill (CPMG) sequence was used to measure spin–spin relaxation times of proton pools representing major yolk constituents. A component identification test distinguished 3–4 pools. ...
DOI:
10.1016/j.foodchem.2016.02.085

20. Development of an antioxidant biomaterial by promoting the deglycosylation of rutin to isoquercetin and quercetin

Author:
Cruz-Zúñiga, Johana M.; Soto-Valdez, Herlinda; Peralta, Elizabeth; Mendoza-Wilson, Ana María; Robles-Burgueño, M. Refugio; Auras, Rafael; Gámez-Meza, Nohemí
Source:
Food chemistry 2016 v.204 pp. 420-426
ISSN:
0308-8146
Subject:
anti-inflammatory activity; antioxidant activity; antioxidants; drugs; extrusion; food matrix; free radicals; high performance liquid chromatography; mass spectrometry; polylactic acid; quercetin; rutin; temperature; tissues
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-lactic acid) films with potential to deliver these flavonoids toward tissues, phar ...
DOI:
10.1016/j.foodchem.2016.02.130