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1. Allium chemistry: synthesis, natural occurrence, biological activity, and chemistry of Se-Alk(en)ylselenocysteines and their gamma-glutamyl derivatives and oxidation products

Author:
Block, E.; Birringer, M.; Jiang, W.; Nakahodo, T.; Thompson, H.J.; Toscano, P.J.; Uzar, H.; Zhang, X.; Zhu, Z.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 458-470
ISSN:
0021-8561
Subject:
organic compounds; selenium; synthesis; antineoplastic agents; Allium; oxidation; spectral analysis; chemical constituents of plants; oxides; chemical structure
Abstract:
... Syntheses are reported for gamma-glutamyl Se-methylselenocysteine (8a), selenolanthionine (16), Se-1-propenylselenocysteine (6d), Se-2-methyl-2-propenyl-L-selenocysteine (6e), and Se-2-propynyl-L-selenocysteine (6f). Oxidation of 8a and Se-methylselenocysteine (6a) gives methaneseleninic acid (24), characterized by X-ray crystallography, and dimethyl diselenide (25). Oxidation of Se-2-propenyl-L-s ...
DOI:
10.1021/jf001097b
PubMed:
11305255

2. Antimicrobial effect of extracts from Chinese chive, cinnamon, and corni fructus

Author:
Mau, J.L.; Chen, C.P.; Hsieh, P.C.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 183-188
ISSN:
0021-8561
Subject:
Cinnamomum aromaticum; plant extracts; mixtures; antibacterial properties; antifungal properties; food preservatives; physicochemical properties
Abstract:
... Extracts were prepared from Chinese chive (Allium tuberosum), cinnamon (Cinnamomum cassia), and corni fructus (Cornus officinalis) and used to evaluate their antimicrobial activity on common foodborne microorganisms, alone and in combination. The mixed extract, consisting of three extracts in equal volumes, showed an entire antimicrobial spectrum and had excellent stability to heat, pH, and storag ...
DOI:
10.1021/jf000263c
PubMed:
11170575

3. Antimutagenic activity of isoflavone from Pueraria lobata

Author:
Miyazawa, M.; Sakano, K.; Nakamura, S.; Kosaka, H.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 336-341
ISSN:
0021-8561
Subject:
traditional medicine; isoflavones; Pueraria montana var. lobata; plant extracts; mutagenicity; medicinal properties
Abstract:
... A methanol extract from Pueraria lobata showed a suppressive effect on umu gene expression of the SOS response in Salmonella typhimurium TA1535/pSK1002 against the mutagen 2-(2-furyl)-3-(5-nitro-2-furyl)acrylamide (furylfuramide). The methanol extract from P. lobata was re-extracted with hexane, dichloromethane, ethyl acetate, butanol, and water, respectively. A suppressive compound in the dichlor ...
DOI:
10.1021/jf000255w
PubMed:
11170596

4. Antioxidative properties of phenolic antioxidants isolated from corn steep liquor

Author:
Niwa, T.; Doi, U.; Kato, Y.; Osawa, T.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 177-182
ISSN:
0021-8561
Subject:
antioxidants; phenolic compounds; structure-activity relationships
Abstract:
... With the immersion of corn into dilute sulfur oxide during starch-manufacturing processes, corn steep liquor (CSL) remains as leftover material. CSL is often used for fermentation, but its components are not fully understood. To determine the properties of CSL, 12 p-coumaric acid-related compounds were isolated from an ethyl acetate extract of CSL with the guidance of antioxidative activity on the ...
DOI:
10.1021/jf0007885
PubMed:
11170574

5. Bifidobacteria: genetic modification and the study of their role in the colon

Author:
Werf, M.J. van der.; Venema, K.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 378-383
ISSN:
0021-8561
Subject:
Bifidobacterium; probiotics; intestinal microorganisms; colon; stomach; small intestine; models; genetic transformation; genetic vectors; genetic engineering
Abstract:
... Bifidobacteria are among the most common bacteria in the human intestine and are thought to have a positive effect on human health. Therefore, there is an increasing interest in using these microorganisms as probiotics, either in fermented dairy products or formulated as tablets. However, convincing scientific data supporting their health claims are scarce. The study of the role of bifidobacteria ...
DOI:
10.1021/jf000952o
PubMed:
11170602

6. Biochemical basis of color as an aesthetic quality in Citrus sinensis

Author:
Oberholster, R.; Cowan, A.K.; Molnar, P.; Toth, G.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 303-307
ISSN:
0021-8561
Subject:
oranges; Citrus sinensis; color; carotenoids; biochemistry; food quality
Abstract:
... The biochemical basis of color as an aesthetic quality in mature fruit of navel and Valencia orange (Citrus sinensis) was determined. Saponification of the two major color-imparting components resolved by thin-layer chromatography, followed by reversed-phase high-performance liquid chromatography, revealed that these comprised acyl esters of (9Z)-violaxanthin and beta-citraurin. Identification of ...
DOI:
10.1021/jf0007840
PubMed:
11170592

7. Capillary electrophoresis for evaluating orange juice authenticity: a study on Spanish oranges

Author:
Saavedra, L.; Ruperez, F.J.; Barbas, C.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 9-13
ISSN:
0021-8561
Subject:
isocitric acid; ultraviolet radiation; tartaric acid; orange juice; oranges; adulterated products; malic acid; citric acid; electrophoresis; detection
Abstract:
... Fruit juices have very distinct organic acid profiles that can be used as fingerprints for establishing possible adulteration. Recently, our group developed and validated a capillary electrophoresis method using UV detection for determining citric, isocitric, tartaric, and malic acids in natural and commercial orange juices. Sample treatment consisted of only dilution and centrifugation or filtrat ...
DOI:
10.1021/jf0004762
PubMed:
11170552

8. Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition

Author:
Rival, S.G.; Boeriu, C.G.; Wichers, H.J.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 295-302
ISSN:
0021-8561
Subject:
linoleic acid; peroxides; free radicals; lipid peroxidation; hemoglobin; catalysts; organic nitrogen compounds; free radical scavengers; casein; oxidation; chelation
Abstract:
... The antioxidant activity of caseins and casein-derived peptides was evaluated by using three free radical producing reactions-the lipoxygenase- and AAPH-catalyzed oxidation of linoleic acid and the hemoglobin-catalyzed oxidation of linoleic acid hydroperoxide. Caseins and casein-derived peptides were able to inhibit enzymatic and nonenzymatic lipid peroxidation, suggesting they were preferred targ ...
DOI:
10.1021/jf0003911
PubMed:
11170591

9. Caseins and casein hydrolysates. 1. Lipoxygenase inhibitory properties

Author:
Rival, S.G.; Fornaroli, S.; Boeriu, C.G.; Wichers, H.J.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 287-294
ISSN:
0021-8561
Subject:
linoleate 13S-lipoxygenase; soybeans; beta-casein; enzyme inhibitors; enzyme activity
Abstract:
... Whole casein from bovine origin, the different casein subtypes alpha, beta, and kappa, and the related dephosphorylated proteins were assayed as modulators of soybean lipoxygenase 1 activity and were found to inhibit it. To define the lipoxygenase inhibitory domain, whole casein and beta-casein were digested by proteases (trypsin, clostripain, and subtilisin). The beta-casein tryptic digest and th ...
DOI:
10.1021/jf000392t
PubMed:
11170590

10. Certification of B-group vitamins (B1, B2, B6, and B12) in four food reference materials

Author:
Ollilainen, V.; Finglas, P.M.; Berg, H. van den.; Froidmont-Gortz, I. de.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 315-321
ISSN:
0021-8561
Subject:
thiamin; riboflavin; pyridoxine; vitamin B12; reference standards; food analysis; food composition; certification
Abstract:
... In 1989, the Community Bureau of Reference started a research program to improve the quality of vitamin analysis in food. To achieve this task, vitamin methodology was evaluated and tested by interlaboratory studies and the preparation of certified reference materials, which will be used for quality control of vitamin measurements. The main improvements in methodology were achieved by testing and ...
DOI:
10.1021/jf9912497
PubMed:
11305253

11. Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods

Author:
Frank, O.; Ottinger, H.; Hofmann, T.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 231-238
ISSN:
0021-8561
Subject:
xylose; Maillard reaction products; bioassays; amino acids; flavor compounds; spectral analysis; pentoses; heat treatment; screening
Abstract:
... Thermal treatment of aqueous solutions of xylose and primary amino acids led to rapid development of a bitter taste of the reaction mixture. To characterize the key compound causing this bitter taste, a novel bioassay, which is based on the determination of the taste threshold of reaction products in serial dilutions of HPLC fractions, was developed to select the most intense taste compounds in th ...
DOI:
10.1021/jf0010073
PubMed:
11170582

12. Characterization of some Italian types of wild fennel (Foeniculum vulgare Mill.)

Author:
Piccaglia, R.; Marotti, M.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 239-244
ISSN:
0021-8561
Subject:
Foeniculum vulgare; plant morphology; agronomic traits; germplasm; essential oils; geographical distribution; latitude; chemical constituents of plants; Italy
Abstract:
... Wild samples of Foeniculum vulgare Mill. (fennel) were collected from thirteen Italian localities at different latitudes and grown in field trials to evaluate their morphological and agronomic characteristics and essential oil compositions. All the parameters were recorded at full bloom stage, and the essential oils (obtained by steam distillation) were characterized by gas chromatography (GC) and ...
DOI:
10.1021/jf000636+
PubMed:
11170583

13. Chemical, microbiological, and AromaScan Evaluation of Mahi-mahi fillets under various storage conditions

Author:
Du, W.X.; Huang, T.; Kim, J.; Marshall, M.R.; Wei, C.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 527-534
ISSN:
0021-8561
Subject:
marine fish; sensory evaluation; food storage; food quality; food microbiology; extracts; temperature; biogenic amines
Abstract:
... The quality for mahi-mahi stored at 1.7, 7.2, and 12.8 degrees C for 0, 1, 3, and 5 days was determined using biogenic amine analysis, microbial counts, and sensory evaluation (by a sensory test panel and an AromaScan). Biogenic amines in methanol extracts from mahi-mahi samples were analyzed using capillary electrophoresis (CE) with ultraviolet detection at 210 nm and a gas chromatography (GC) me ...
DOI:
10.1021/jf0011135
PubMed:
11305257

14. Chemicals with sweet aroma descriptors found in Portuguese wines from the Douro region: 2,6,6-trimethylcyclohex-2-ene-1,4-dione and diacetyl

Author:
Rogerson, F.S.S.; Castro, H.; Fortunato, N.; Azevedo, Z.; Macedo, A.; Freitas, V.A.P. de.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 263-269
ISSN:
0021-8561
Subject:
diacetyl; quantitative analysis; isoprenoids; port wines; flavor compounds; odors; Portugal
Abstract:
... 2,6,6-Trimethylcyclohex-2-ene-1,4-dione (TMCHD), a norisoprenoid with a sweet honey aroma descriptor, is reported for the first time as a minor constituent of single-varietal table and fortified wines from the demarcated Douro region. Olfactory gas chromatography (GC-O) of a volatile wine extract, previously isolated by preparative gas chromatography, indicated the presence of a zone containing an ...
DOI:
10.1021/jf000948c
PubMed:
11170587

15. Cholesterol solubilization in aqueous micellar solutions of quillaja saponin, bile salts, or nonionic surfactants

Author:
Mitra, S.; Dungan, S.R.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 384-394
ISSN:
0021-8561
Subject:
Quillaja; saponins; bile salts; nonionic surfactants; cholesterol; solubilization; micelles
Abstract:
... Quillaja saponin in aqueous solution enhanced cholesterol solubility by as much as a factor of 10(3) at room temperature. Increased temperature and [NaCl] increased cholesterol solubility, whereas solubility was greatest at an aqueous pH of 4.6 at 298 K. Although various saponin sources were observed to differ in their abilities to solubilize cholesterol, trends in their solubilization properties ...
DOI:
10.1021/jf000568r
PubMed:
11170603

16. Colorimetric method for the determination of lipoxygenase activity

Author:
Anthon, G.E.; Barrett, D.M.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 32-37
ISSN:
0021-8561
Subject:
peroxides; colorimetry; heme; linoleate 13S-lipoxygenase; hemoglobin; rapid methods; oxidants; oxidation; vegetables; enzyme activity; aminobenzoic acids
Abstract:
... A colorimetic assay for lipoxygenase activity has been developed. The assay is based on the detection of the lipoxygenase reaction product, linoleic acid hydroperoxide, by the oxidative coupling of 3-methyl-2-benzothiazolinone (MBTH) with 3-(dimethylamino)benzoic acid (DMAB) in a hemoglobin-catalyzed reaction. This test reaction is rapid and sensitive, and it offers advantages over other methods f ...
DOI:
10.1021/jf000871s
PubMed:
11170556

17. Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation

Author:
Malien-Aubert, C.; Dangles, O.; Amiot, M.J.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 170-176
ISSN:
0021-8561
Subject:
food coloring; plant extracts; anthocyanins; phenolic compounds; color; pH; light; temperature; spectral analysis
Abstract:
... Anthocyanin extracts are increasingly used as food ingredients. A current challenge is to maintain their color properties. The stability of some colorants has been studied in sugar and non-sugar drink models at three pH values (3, 4, and 5) under thermal and light conditions simulating rapid food aging. At a given pH, color stability mainly depends on the structures of anthocyanins and of colorles ...
DOI:
10.1021/jf000791o
PubMed:
11170573

18. Comparative degradation of [14C]-2,4-dichlorophenoxyacetic acid in wheat and potato after foliage application and in wheat, radish, lettuce, and apple after soil application

Author:
Hamburg, A.; Puvanesarajah, V.; Burnett, T.J.; Barnekow, D.E.; Premkumar, N.D.; Smith, G.A.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 146-155
ISSN:
0021-8561
Subject:
chemical degradation; biochemical pathways; metabolism; foliar application; land application; Triticum aestivum; Solanum tuberosum; Raphanus sativus; Lactuca sativa; herbicide residues
Abstract:
... The fate of 2,4-dichlorophenoxyacetic acid (2,4-D) applied foliarly as the 2-ethylhexyl ester (EHE) to wheat and potatoes, to the soil as the dimethylamine (DMA) salt under apple tree canopies, and preplant as the free acid for wheat, lettuce, and radish was studied to evaluate metabolic pathways. Crop fractions analyzed for 14C residues included wheat forage, straw, and grain; potato vine and tub ...
DOI:
10.1021/jf000120q

19. Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods

Author:
Chung, H.Y.; Yung, I.K.S.; Kim, J.S.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 192-202
ISSN:
0021-8561
Subject:
boiling; volatile compounds; chemical composition; interspecific variation; Pectinidae; food preparation; food composition; scallops; dried foods
Abstract:
... Comparison of two types of dried scallops, Chlamys farreri and Patinopecten yessoensis, and effects of preparation methods (boiling and steaming) on the composition of their volatile components were carried out by simultaneous steam distillation and extraction and with analysis by gas chromatography-mass spectrometry. One hundred and seventy-two compounds were identified, three tentatively. Qualit ...
DOI:
10.1021/jf000692a
PubMed:
11170577

20. Components and activity of polysaccharides from coarse tea

Author:
Wang, D.; Wang, C.; Li, J.; Zhao, G.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.1 pp. 507-510
ISSN:
0021-8561
Subject:
tea; Camellia sinensis; shoots; polysaccharides; glycoproteins; molecular weight; blood glucose; diabetes
Abstract:
... Coarse tea contained a high content of polysaccharide complex. Composed of polysaccharide and protein, the polysaccharide complex from tea (TPS) belonged to glycoprotein with the molecular weight () of (10.7-11.0) x 10(4). When mice (7 weeks old, C57BL/8) were injected with TPS, the levels of blood glucose (BG) in normal mice and model mice with high BG were decreased significantly by averages of ...
DOI:
10.1021/jf000029m
PubMed:
11170619