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Food Chemistry

Yoji Hayasaka, Cory A Black, Jeremy Hack, Paul Smith
Reaction products of bisulfite and caftaric acid were found in wines containing sulfites as a preservative. Acidic compounds were separated from wine and analyzed by HPLC combined with DAD and QTOF mass spectrometer. HPLC chromatograms of the expected [M-H](-) ion and UV absorption revealed the presence of five possible reaction products (a-e). These compounds were isolated then characterized by NMR and confirmed to be the reaction products as follows; 5-sulfo-(E)-caftaric acid (a), 2-sulfo-(Z)-caftaric acid (b), 2-sulfo-(E)-caftaric acid (c), (E)-caftaric acid-4-O-sulfate (d) and (E)-caftaric acid-3-O-sulfate (e)...
September 1, 2017: Food Chemistry
Jasminka Giacometti, Alena Buretić-Tomljanović
Food peptidomics is a sub-field of proteomics that focuses on the composition, interactions, and properties of bioactive peptides present in different food matrices. The milk peptidome is considered a valuable source of a number of biologically active peptides. Increasing use of peptidomic techniques-including the application of high-resolution techniques, such as mass spectrometry-has led to enhancements of our knowledge regarding the health benefits of dairy products, as well as improved monitoring for food control and food safety...
September 1, 2017: Food Chemistry
Antonella Rosa, Andrea Maxia, Danilo Putzu, Angela Atzeri, Benedetta Era, Antonella Fais, Cinzia Sanna, Alessandra Piras
We studied the total phenols and flavonoids, liposoluble antioxidants, fatty acid and triacylglycerol profiles, and oxidative status of oil obtained from Lycium europaeum fruits following supercritical CO2 extraction (at 30MPa and 40°C). Linoleic (52%), palmitic (18%), oleic (13%), and α-linolenic (6%) were the main oil fatty acids, while trilinolein and palmitodilinolein/oleodilinolein represented the main triacylglycerols. The oil was characterized by high levels of all-trans-zeaxanthin and all-trans-β-carotene (755 and 332μg/g of oil, respectively), α-tocopherol (308μg/g of oil), total phenols (13...
September 1, 2017: Food Chemistry
Ya-An Lin, Shiuh-Jen Jiang, A C Sahayam
A method was developed by coupling ion chromatography (IC) and inductively coupled plasma mass spectrometry (ICP-MS) for the speciation of antimony. In this study, antimony species such as antimonite [Sb(III)], antimonate [Sb(V)] and trimethyl antimony(V) (TMeSb) were separated in less than 8min using anion exchange chromatography with a Hamilton PRP-X100 column as the stationary phase. Mobile phase A was 20mmolL(-1) ethylenediaminetetraacetic acid (EDTA), 2mmolL(-1) potassium hydrogen phthalate (KHP) in 1% v/v methanol (pH 5...
September 1, 2017: Food Chemistry
Sofía A Palacios, Jessica G Erazo, Biancamaria Ciasca, Veronica M T Lattanzio, María M Reynoso, María C Farnochi, Adriana M Torres
The occurrence of deoxynivalenol, 3- and 15-deoxynivalenol and deoxynivalenol-3-glucoside in 84 durum wheat samples, from the Argentinean main growing area, was investigated during 2012/13 and 2013/14 using LC-MS/MS. Deoxynivalenol was found in all samples at concentrations varying between <LOQ (50μg/kg) and 9480μg/kg. Deoxynivalenol-3-glucoside was detected in 94% of the samples at concentrations ranging from <LOQ (50μg/kg) to 850μg/kg. Moreover, the acetylated derivatives were also detected but at lower frequency (49%)...
September 1, 2017: Food Chemistry
Emma Pérez, Pascual Martínez-Peinado, Francisco Marco, Luis Gras, José Miguel Sempere, Juan Mora, Guillermo Grindlay
An inductively coupled plasma mass spectrometry (ICP-MS)-based immunoassay has been developed to quantify aflatoxin M1 (AFM1) at ultra-trace levels in milk samples. AFM1 detection is carried out by means of a competitive immunoassay using secondary biotinylated antibodies and streptavidin-conjugated Au nanoparticles. After acid addition, nanoparticles are decomposed and Au signal is registered by means of ICP-MS. Results demonstrate that, under optimum conditions, the limit of detection of the immunoassay (0...
September 1, 2017: Food Chemistry
José de Jesús Ornelas-Paz, María Belén Meza, David Obenland, Karina Rodríguez Friscia, Akanksha Jain, Shantaè Thornton, Anuradha Prakash
Transnational trade of 'Seedless Kishu' mandarins (Citrus kinokuni mukakukishu) would require them to be subjected to a suitable phytosanitary treatment. Irradiation is used as an effective treatment for many fruit, but the effect on quality of kishu mandarins is unknown. 'Seedless Kishu' mandarins were treated with gamma irradiation (150, 400, and 1000Gy) and stored for three weeks at 6°C and then for one week at 20°C. Irradiation at 400 and 1000Gy promoted browning of the calyx end and fungal infection...
September 1, 2017: Food Chemistry
A Zambrowicz, A Zabłocka, Ł Bobak, J Macała, M Janusz, A Polanowski, T Trziszka
A large number of bioactive peptides isolated from natural sources are known to play important physiological roles in the human body. It is possible to use these as alternative therapy agents. One example is yolkin which can be useful as a food supplement, a natural therapeutic agent for preventing and treating cognitive disorders of various origins, preferably in patients with unsatisfactory responses to known therapies. A new simple method of isolation of yolkin based on precipitation with ethanol or acetone was developed...
September 1, 2017: Food Chemistry
María José Ruiz-Moreno, José Manuel Muñoz-Redondo, Francisco Julián Cuevas, Almudena Marrufo-Curtido, Juan Manuel León, Pilar Ramírez, José Manuel Moreno-Rojas
The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10°C for 6h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9months of ageing on lees. Sparkling wines with pre-fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates...
September 1, 2017: Food Chemistry
Babak Rasti, Arezoo Erfanian, Jinap Selamat
The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ω3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ω3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ω3 PUFAs enriched foods...
September 1, 2017: Food Chemistry
Valentina Paracchini, Mauro Petrillo, Ralf Reiting, Alexandre Angers-Loustau, Daniela Wahler, Andrea Stolz, Birgit Schönig, Anastasia Matthies, Joachim Bendiek, Dominik M Meinel, Sven Pecoraro, Ulrich Busch, Alex Patak, Joachim Kreysa, Lutz Grohmann
Many food and feed additives result from fermentation of genetically modified (GM) microorganisms. For vitamin B2 (riboflavin), GM Bacillus subtilis production strains have been developed and are often used. The presence of neither the GM strain nor its recombinant DNA is allowed for fermentation products placed on the EU market as food or feed additive. A vitamin B2 product (80% feed grade) imported from China was analysed. Viable B. subtilis cells were identified and DNAs of two bacterial isolates (LHL and LGL) were subjected to three whole genome sequencing (WGS) runs with different devices (MiSeq, 454 or HiSeq system)...
September 1, 2017: Food Chemistry
Carina de Souza Gondim, Roberto Gonçalves Junqueira, Scheilla Vitorino Carvalho de Souza, Itziar Ruisánchez, M Pilar Callao
A sequential strategy was proposed to detect adulterants in milk using a mid-infrared spectroscopy and soft independent modelling of class analogy technique. Models were set with low target levels of adulterations including formaldehyde (0.074g.L(-1)), hydrogen peroxide (21.0g.L(-1)), bicarbonate (4.0g.L(-1)), carbonate (4.0g.L(-1)), chloride (5.0g.L(-1)), citrate (6.5g.L(-1)), hydroxide (4.0g.L(-1)), hypochlorite (0.2g.L(-1)), starch (5.0g.L(-1)), sucrose (5.4g.L(-1)) and water (150g.L(-1)). In the first step, a one-class model was developed with unadulterated samples, providing 93...
September 1, 2017: Food Chemistry
Zhengzong Wu, Enbo Xu, Muhammad F J Chughtai, Zhengyu Jin, Joseph Irudayaraj
A facile strategy was successfully developed for the detection of zearalenone (ZEN). In this assay, highly fluorescent upconversion nanoparticles were synthesized and conjugated with the complementary oligonucleotide of ZEN aptamer for use as signal probes. Magnetic nanoparticles immobilized with the ZEN aptamer were assigned as capture probes. The results exhibited that the linear correlation between the decreased luminescence intensity of the signal and the concentration of ZEN was very strong (R(2)=0.9957) in the range of 0...
September 1, 2017: Food Chemistry
Bo Peng, Guorong Chen, Kai Li, Min Zhou, Ji Zhang, Shengguo Zhao
A simple and low cost assay for total iron in various samples based on dispersive liquid-liquid microextraction (DLLME) coupled with digital scanning image analysis was proposed. Orthogonal experiment design was utilized to optimize the amount of extraction solvent and disperser solvent, O-phenanthroline concentration and buffer pH. Under the optimum conditions, the calibration curve was linear over the range of 0.047-1.0μgmL(-1) (R(2)>0.99) of iron. The limit of detection (LOD) for iron was 14.1μgL(-1) and limit of quantification (LOQ) was 46...
September 1, 2017: Food Chemistry
Tarun Belwal, Lalit Giri, Indra D Bhatt, Ranbeer S Rawal, Veena Pande
Berberis jaeschkeana fruits, source of nutraceutically important polyphenolics were investigated. A total of 32 experimental run were conducted under Plackett-Burman and central composite design. Microwave power, methanol and HCl concentration significantly (p<0.05) affect extraction of polyphenols under linear, quadratic and interactive effect. The model showed good fitness with significant (p<0.05) model F-value and a non-significant lack of fit. Under optimum microwave assisted extraction (MAE) condition the total phenolics, flavonoids, tannins and antioxidant activity were in closed context with predicted values...
September 1, 2017: Food Chemistry
Manqin Fu, Yujuan Xu, Yulong Chen, Jijun Wu, Yuanshan Yu, Bo Zou, Kejing An, Gengsheng Xiao
A simple and accurate method using high performance liquid chromatography (HPLC) with dual wavelength detection was developed to simultaneously determine the contents of one flavanone glycoside (hesperidin) and five polymethoxylated flavones (PMFs: sinensetin, 4',5,7,8-tetramethoxyflavone, nobiletin, tangeretin and 5-O-desmethyl nobiletin) in Pericarpium Citri Reticulatae (Citrus reticulata 'Chachi') ('Chachi' PCR). By modifying the mobile phase compositions and detection wavelengths, an optimal HPLC condition was obtained, under which the calibration curves of all six compounds exhibited good linearity (R(2)>0...
September 1, 2017: Food Chemistry
Wei Zhang, Xueting Feng, Yohannes Alula, Shun Yao
For the first time, a new kind of bionic multi-tentacled ionic liquid-modified silica gel was synthesized and used as selective adsorbent in the preparative separation of tea polyphenols (TP) from green tea leaves. It was found that silica particles with polyvinyl alcohol chains modified by N-methyl imidazole proline salt (PVA·Im(+)·Pro(-)@SiO2) had the excellent performance in selective adsorption as well as fine separation for target compounds. The new adsorbent exhibited high adsorption capacity and good reusability, meanwhile the antioxidant activity of TP could be improved through its efficient enrichment...
September 1, 2017: Food Chemistry
Na Sun, Pengbo Cui, Ziqi Jin, Haitao Wu, Yixing Wang, Songyi Lin
This study investigated the contributions of molecular size, charge distribution and specific amino acids to the iron-binding capacity of sea cucumber (Stichopus japonicus) ovum hydrolysates (SCOHs), and further explored their iron-binding sites. It was demonstrated that enzyme type and degree of hydrolysis (DH) significantly influenced the iron-binding capacity of the SCOHs. The SCOHs produced by alcalase at a DH of 25.9% possessed the highest iron-binding capacity at 92.1%. As the hydrolysis time increased, the molecular size of the SCOHs decreased, the negative charges increased, and the hydrophilic amino acids were exposed to the surface, facilitating iron binding...
September 1, 2017: Food Chemistry
Douglas Costa Gontijo, Geraldo Célio Brandão, Pablo Costa Gontijo, Alaíde Braga de Oliveira, Marisa Alves Nogueira Diaz, Luciano Gomes Fietto, João Paulo Viana Leite
Ocotea odorifera (Vell.) Rohwer is popularly used as food and flavoring. The aim of this study was to determine the chemical composition of the aqueous extract from O. odorifera leaves and evaluate the correlation of their phytochemical composition and biological activities. The antioxidant effect was determined by DPPH radical scavenging, β-carotene-linoleic acid and lipid peroxidation assays; the antibacterial activity was evaluated by the hole plate and MIC techniques and the antimutagenic activity was evaluated by the Ames test...
September 1, 2017: Food Chemistry
Qian Xiao, Loong-Tak Lim, Yujia Zhou, Zhengtao Zhao
The dynamics of water in pullulan film-forming solutions during drying were investigated by low-field nuclear magnetic resonance. At the begin of drying, two transverse relaxation times (T2) at around 32.77 and 2149ms were attributed to bound and free waters in pullulan samples, respectively. An additional T2 value, ascribed to the tightly bound water in entanglement zones of pullulan chains, appeared at around 3.51ms as the drying process continued (beyond 1080min of drying time). The observed three relaxation times revealed the multi-exponential relaxation behavior of water in pullulan...
September 1, 2017: Food Chemistry
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