PubAg

Main content area

You searched for: Author "Li, Shuyi" Remove constraint Author: "Li, Shuyi" Journal Food chemistry Remove constraint Journal: Food chemistry
Start Over

Search

6  Search Results

1 - 6 of 6
Number of results to display per page

Search Results

1. Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Author:
Li, Shuyi,   et al.   ; Jiang, Tian; Mao, Ying; Sui, Lushan; Yang, Ning; Zhu, Zhenzhou; Wang, Chengtao; Yin, Sheng; He, Jingren; He, Yi;     Show all 10 Authors
Source:
Food chemistry 2019 v.274 pp. 460-470
ISSN:
0308-8146
Subject:
anthocyanins; color; colorimetry; condensation reactions; food industry; half life; heat treatment; high performance liquid chromatography; melanoidins; pH; sweet potatoes; ultraviolet-visible spectroscopy
Abstract:
... Purple sweet potato anthocyanins are common natural pigments widely used in food industry, while they are often thermally processed in application. Degradation of anthocyanins, formation of polymers and color changes of purple sweet potato extract (PSPE) were investigated at 90 °C in the range of pH 3.0–pH 7.0. Data analysis indicated a first-order reaction for anthocyanins degradation in solution ...
DOI:
10.1016/j.foodchem.2018.07.141

2. Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)

Author:
Li, Shuyi,   et al.   ; Li, Xiaojin; Lamikanra, Olusola; Luo, Qing; Liu, Zhiwei; Yang, Jun;     Show all 6 Authors
Source:
Food chemistry 2017 v.216 pp. 316-323
ISSN:
0308-8146
Subject:
Nelumbo nucifera; alkanes; antifungal agents; antioxidants; aromatic hydrocarbons; boiling; cooking; dimethyl disulfide; gas chromatography-mass spectrometry; hardness; physicochemical properties; rhizomes; steam; steaming; texture; tubers; volatile compounds
Abstract:
... The effects of boiling and steaming on lotus root volatile compounds and some of its physicochemical properties were determined. A total of 52 compounds identified in the raw tuber by GC–MS were a combination of the rhizome’s native compounds and those from the soil and water environment, and are predominantly a mixture of straight chain and cyclic alkanes, and aromatic hydrocarbons. Boiling incre ...
DOI:
10.1016/j.foodchem.2016.08.044

3. HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

Author:
Li, Shuyi,   et al.   ; Zhu, Zhenzhou; Guan, Qingyan; Koubaa, Mohamed; Barba, Francisco J.; Roohinejad, Shahin; Cravotto, Giancarlo; Yang, Xinsun; He, Jingren;     Show all 9 Authors
Source:
Food chemistry 2017 v.215 pp. 391-400
ISSN:
0308-8146
Subject:
anthocyanins; caffeic acid; chlorogenic acid; ethanol; pH; polyphenols; proteins; quinic acid; solvents; specific energy; sweet potatoes; temperature; ultrasonic treatment
Abstract:
... Ultrasound pre-treatment (UAE) was applied to assist the extraction of valuable compounds (polyphenols (especially anthocyanins), and proteins) from purple sweet potato (PSP). Under optimum conditions (ultrasound time (40min); supplementary hot extraction (80°C) up to 120min; pH: 2.5; ethanol concentration: 58%), the highest concentrations of polyphenols (3.877mg/g), anthocyanins (0.293mg/g), and ...
DOI:
10.1016/j.foodchem.2016.07.157

4. Absorption and urinary excretion of A-type procyanidin oligomers from Litchi chinensis pericarp in rats by selected ion monitoring liquid chromatography–mass spectrometry

Author:
Li, Shuyi,   et al.   ; Sui, Yong; Xiao, Juan; Wu, Qian; Hu, Bei; Xie, Bijun; Sun, Zhida;     Show all 7 Authors
Source:
Food chemistry 2013 v.138 no.2-3 pp. 1536-1542
ISSN:
0308-8146
Subject:
Litchi chinensis; absorption; cardiovascular diseases; excretion; ions; mass spectrometry; metabolism; metabolites; oral administration; pericarp; phenolic acids; procyanidins; protective effect; rats; urine
Abstract:
... Intervention studies with A-type oligomeric procyanidins from litchi (Litchi chinensis) pericarp (LPOPC) suggested its protective effect against cardiovascular diseases. However, there is no consensus on the absorption and metabolism of LPOPC. It was demonstrated that the main components in LPOPC were (−)-epicatechin, A-type procyanidin dimers, trimers and tetramers. Rats were orally administered ...
DOI:
10.1016/j.foodchem.2012.09.120
PubMed:
23411278

5. Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls

Author:
Li, Shuyi,   et al.   ; Wu, Qian; Chen, Hengye; Lv, Zhejuan; Hu, Bei; Guan, Yafei; Xie, Bijun; Sun, Zhida;     Show all 8 Authors
Source:
Food chemistry 2013 v.138 no.2-3 pp. 1493-1502
ISSN:
0308-8146
Subject:
Alzheimer disease; antioxidant activity; bovine serum albumin; diabetes; fluorescence; functional foods; glycation; ingredients; procyanidins
Abstract:
... It has been reported that oligomeric procyanidins of lotus seedpod (LSOPC) is effective in the alleviation of Alzheimer’s disease and diabetes through its antioxidant and insulin-potentiating activities. This study investigated the anti-glycative activity of LSOPC in a bovine serum albumin (BSA)-glucose model. The level of glycation and conformational alterations were assessed by specific fluoresc ...
DOI:
10.1016/j.foodchem.2012.10.111
PubMed:
23411272

6. Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS

Author:
Li, Shuyi,   et al.   ; Xiao, Juan; Chen, Lu; Hu, Chonglin; Chen, Peng; Xie, Bijun; Sun, Zhida;     Show all 7 Authors
Source:
Food chemistry 2012 v.135 no.1 pp. 31-38
ISSN:
0308-8146
Subject:
pericarp; procyanidins; spectrometers; Litchi chinensis; free radical scavengers; molecular weight
Abstract:
... Procyanidin oligomers from litchi pericarp (Litchi chinensis) were isolated and identified by online analysis. Accurate molecular weight (MW) distribution and composition of the procyanidin extracts were recorded on an Apex-Qe–FT–ICR mass spectrometer. The MW range of litchi procyanidins was from 289.07151 to 1439.30529 m/z and composed of A- and B-series oligomeric procyanidins. The variety o ...
DOI:
10.1016/j.foodchem.2012.04.039