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You searched for: Journal Journal of agricultural and food chemistry Remove constraint Journal: Journal of agricultural and food chemistry Publication Year 2004 Remove constraint Publication Year: 2004 Source 2004 v.52 no.13 Remove constraint Source: 2004 v.52 no.13 Subject mass spectrometry Remove constraint Subject: mass spectrometry
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1. Autoclave sterilization produces acrylamide in rodent diets: implications for toxicity testing

Author:
Twaddle, N.C.; Churchwell, M.I.; McDaniel, L.P.; Doerge, D.R.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.13 pp. 4344-4349
ISSN:
0021-8561
Subject:
feed meals; DNA adducts; chemical reactions; acrylamides; animal experimentation; laboratory animals; mice; mass spectrometry; feed contamination; animal models; liquid chromatography; genotoxicity; toxicity testing; autoclaves; autoclaving
Abstract:
... Acrylamide (AA) is a neurotoxic and carcinogenic contaminant that is formed during the cooking of starchy foods. Assessment of human risks from toxicants is routinely performed using laboratory rodents, and such testing requires careful control of unintended exposures, particularly through the diet. This study describes an analytical method based on liquid chromatography with electrospray tandem m ...
DOI:
10.1021/jf0497657

2. Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.)

Author:
Jiang, L.; Kubota, K.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.13 pp. 4197-4203
ISSN:
0021-8561
Subject:
sensory evaluation; pericarp; gas chromatography; essential oils; Zanthoxylum; volatile organic compounds; dried fruit; flavor compounds; mass spectrometry; odors; spices
Abstract:
... The essential oils of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.), which are commonly used in Japanese dishes as spices, were extracted with methanol, followed by adsorption to Porapak Q resin. Their aroma profiles were characterized by a sensory evaluation, and their chemical constituents were investigated by using gas chromatography (GC), gas chromatog ...
DOI:
10.1021/jf030663a

3. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n)

Author:
Schutz, K.; Kammerer, D.; Carle, R.; Schieber, A.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.13 pp. 4090-4096
ISSN:
0021-8561
Subject:
vegetable juices; pomace; artichokes; ionization; phenolic acids; high performance liquid chromatography; detectors; food composition; flavonoids; mass spectrometry; detection
Abstract:
... A method for the identification and quantification of phenolic compounds from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC with diode array and mass spectrometric detection was developed. Among the 22 major compounds, 11 caffeoylquinic acids and 8 flavonoids were detected. Quantification of individual compounds was carried out by external calibration. Apigenin 7-O-glucuronide wa ...
DOI:
10.1021/jf049625x

4. Plant lignans in soy-based health supplements

Author:
Penalvo, J.L.; Heinonen, S.M.; Nurmi, T.; Deyama, T.; Nishibe, S.; Adlercreutz, H.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.13 pp. 4133-4138
ISSN:
0021-8561
Subject:
soybean products; dietary supplements; herbal medicines; lignans; isoflavones; gas chromatography; mass spectrometry; plant estrogens
Abstract:
... The presence of plant lignans in 14 different soy-based health supplements is reported here for the first time together with the analysis of the isoflavone content, for which these products are commercialized. Six plant lignans, i.e., secoisolariciresinol, matairesinol, syringaresinol, lariciresinol, isolariciresinol, and pinoresinol, have been identified and quantified by gas chromatography-mass ...
DOI:
10.1021/jf0497509

5. Structural investigations of flavonol glycosides from sea buckthorn (Hippophae rhamnoides) pomace by NMR spectroscopy and HPLC-ESI-MS(n)

Author:
Rosch, D.; Krumbein, A.; Mugge, C.; Kroh, L.W.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.13 pp. 4039-4046
ISSN:
0021-8561
Subject:
Hippophae rhamnoides; small fruits; pomace; fruit juices; flavonols; glycosides; nuclear magnetic resonance spectroscopy; high performance liquid chromatography; ionization; mass spectrometry; fruit composition
Abstract:
... Four flavonol glycosides were isolated from an extract of sea buckthorn pomace (Hippophae rhamnoides) by Sephadex LH-20 gel chromatography and semipreparative HPLC. Their structures were elucidated by hydrolysis studies, ESI-MS(n), UV, and 1H and 13C NMR spectroscopy. The occurrence of the major flavonol glycoside kaempferol 3-O-β-sophoroside-7-O-α-rhamnoside in sea buckthorn is described here for ...
DOI:
10.1021/jf0306791