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Food Chemistry

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https://www.readbyqxmd.com/read/29329876/discrimination-of-processing-grades-of-olive-oil-and-other-vegetable-oils-by-monochloropropanediol-esters-and-glycidyl-esters
#1
Jing Yan, Sergio B Oey, Stefan P J van Leeuwen, Saskia M van Ruth
In this study, the processing derived contaminants 2- and 3-monochloropropanediol (2- and 3-MCPD) esters and glycidyl esters (GEs) were analysed in 84 oil samples by GC-MS/MS for the discrimination of processing grades of olive oils as a potential authentication tool. Concentrations of 2- and 3-MCPD esters and GEs varied in the ranges 0-6 mg/kg, 0-1.5 mg/kg, and 0-1 mg/kg oil, respectively. The concentrations of the three compounds in lower grade olive oils were significantly higher (P < .001) than that in EVOO...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329875/hydrolysers-of-modified-mycotoxins-in-maize-%C3%AE-amylase-and-cellulase-induce-an-underestimation-of-the-total-aflatoxin-content
#2
Arnau Vidal, Sonia Marín, Vicente Sanchis, Sarah De Saeger, Marthe De Boevre
Aflatoxins are the most potent genotoxic and carcinogenic mycotoxins. To date, research has only focused on the presence of free aflatoxins in agricultural commodities. Therefore, the main objective of this study was to investigate the occurrence of possible modified aflatoxins in maize. Different hydrolysis methods were applied to convert modified mycotoxins into their free aflatoxins. Eighteen aflatoxin-contaminated maize samples were incubated with potassium hydroxide, trifluoromethanesulfonic acid and several enzymes to induce hydrolysis...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329874/a-survey-of-free-glutamic-acid-in-foods-using-a-robust-lc-ms-ms-method
#3
Nur Cebi, Canan Ekinci Dogan, Elmas Oktem Olgun, Osman Sagdic
An effective and simultaneous liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was used with the aim of quantifying monosodium glutamate (MSG) in foodstuffs, such as chips, taste cubes, sauces and soups. The results were linear (R2 = 1), with very low LOD and LOQ values, 1.0 µg/kg, 5.0 µg/kg, respectively. Excellent repeatability and reproducibility were also achieved. This highly sensitive and robust LC-MS/MS technique was applied successfully for the detection and quantification of MSG in a wide variety of foodstuffs...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329873/preparation-and-characterization-of-citral-loaded-solid-lipid-nanoparticles
#4
Huaixiang Tian, Zhuoyan Lu, Danfeng Li, Jing Hu
Citral-loaded solid lipid nanoparticles (citral-SLNs) were prepared via a high-pressure homogenization method, using glyceryl monostearate (GMS) as the solid lipid and a mixture of Tween 80 (T-80) and Span 80 (S-80) at a weight ratio of 1:1 as the surfactant. The microstructure and properties of the citral-SLNs were characterized by dynamic light scattering (DLS), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermal gravimetric analysis (TGA)...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329872/development-and-validation-of-a-hilic-uv-method-for-the-determination-of-nucleotides-in-fish-samples
#5
Maria Logotheti, Konstantina Theochari, Marios Kostakis, Ioannis N Pasias, Nikolaos S Thomaidis
The aim of this work was the development of a simple, novel and accurate method for the determination of adenosine triphosphate (ATP) and its first five catabolites: adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx), in fish tissue, based on hydrophilic interaction liquid chromatography (HILIC). For this purpose, a stationary phase for polar and hydrophilic compounds (ZIC-pHILIC) was used. The effect of different chromatographic parameters and the molecular mechanism based on the van't Hoff plot were examined...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329871/isolation-of-proanthocyanidins-from-red-wine-and-their-inhibitory-effects-on-melanin-synthesis-in-vitro
#6
Takahiro Fujimaki, Shoko Mori, Manabu Horikawa, Yuko Fukui
The red wines made from Vitis vinifera were identified as skin-whitening effectors by using in vitro assays. OPCs in the wine were evaluated for tyrosinase activity and melanogenesis. Strong tyrosinase inhibitory activity was observed in fractions with high oligomeric proanthocyanidin (OPC) content. Among OPC dimers, a strong inhibitory effect on tyrosinase was observed with OPCs which contain (+)-catechin as an upper unit. Melanogenesis inhibitory effect was observed with OPCs which have (-)-epicatechin as upper units...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329870/16-o-methylcafestol-is-present-in-ground-roast-arabica-coffees-implications-for-authenticity-testing
#7
Yvonne Gunning, Marianne Defernez, Andrew D Watson, Niles Beadman, Ian J Colquhoun, Gwénaëlle Le Gall, Mark Philo, Hollie Garwood, David Williamson, Aaron P Davis, E Kate Kemsley
High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed absent from Arabicas, and has been used as a marker for detecting adulteration with robusta. Via 2D 600 MHz NMR and LC-MS, 16-O-methylcafestol and 16-O-methylkahweol were detected for the first time in Arabica roast coffee and shown to be responsible for the marker peak...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329869/a-new-equation-for-converting-the-parameter-ec50-into-the-total-antioxidant-capacity-teac-and-vice-versa
#8
Justyna Polak, Mariola Bartoszek
A new equation for converting EC50 into TEAC values and TEAC into EC50 is presented in this paper. The model was fitted to 180 data points of electron paramagnetic resonance (EPR) spectroscopy measurements of various food products. The model was tested basing on 75 EPR spectroscopy measurements. Moreover, the equation was tested on literature data. The determination coefficient between EC50cal and EC50exp was found to be R2 = 0.9762, while the determination coefficient between TEACcal and TEACexp was found to be R2 = 0...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329868/a-procedure-for-the-measurement-of-oxygen-consumption-rates-ocrs-in-red-wines-and-some-observations-about-the-influence-of-wine-initial-chemical-composition
#9
Almudena Marrufo-Curtido, Vanesa Carrascón, Mónica Bueno, Vicente Ferreira, Ana Escudero
The rates at which wine consumes oxygen are important technological parameters for whose measurement there are not accepted procedures. In this work, volumes of 8 wines are contacted with controlled volumes of air in air-tight tubes containing oxygen-sensors and are further agitated at 25 °C until O2 consumption is complete. Three exposure levels of O2 were used: low (10 mg/L) and medium or high (18 or 32 mg/L plus the required amount to oxidize all wine SO2). In each oxygen level, 2-4 independent segments following pseudo-first order kinetics were identified, plus an initial segment at which wine consumed O2 very fast...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329867/corrigendum-to-characterization-and-screening-of-pyrrolizidine-alkaloids-and-n-oxides-from-botanicals-and-dietary-supplements-using-uhplc-high-resolution-mass-spectrometry-food-chem-178-2015-136-148
#10
Bharathi Avula, Satyanarayanaraju Sagi, Yan-Hong Wang, Jerry Zweigenbaum, Mei Wang, Ikhlas A Khan
No abstract text is available yet for this article.
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329866/corrigendum-to-effects-of-chemical-composition-and-baking-on-in-vitro-digestibility-of-proteins-in-breads-made-from-selected-gluten-containing-and-gluten-free-flours-food-chem-233-2017-514-524
#11
Tong Wu, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E Bennett
No abstract text is available yet for this article.
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329865/in-vitro-evaluation-of-dietary-compounds-to-reduce-mercury-bioavailability
#12
Carlos Jadán-Piedra, Dinoraz Vélez, Vicenta Devesa
Mercury in foods, in inorganic form [Hg(II)] or as methylmercury (CH3Hg), can have adverse effects. Its elimination from foods is not technologically viable. To reduce human exposure, possible alternatives might be based on reducing its intestinal absorption. This study evaluates the ability of 23 dietary components to reduce the amount of mercury that is absorbed and reaches the bloodstream (bioavailability). We determined their effect on uptake of mercury in Caco-2 cells, a model of intestinal epithelium, exposed to Hg(II) and CH3Hg standards and to swordfish bioaccessible fractions...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329864/antioxidant-and-anti-freezing-peptides-from-salmon-collagen-hydrolysate-prepared-by-bacterial-extracellular-protease
#13
RiBang Wu, CuiLing Wu, Dan Liu, XingHao Yang, JiaFeng Huang, Jiang Zhang, Binqiang Liao, HaiLun He
Extracted salmon skin collagen was hydrolysed with the free or immobilized extracellular protease of Vibrio sp. SQS2-3. The hydrolysate exhibited anti-freezing activity (>3 kDa) and antioxidant activity (<3000 Da) after ultrafiltration. The antioxidant peptide was further purified by size-exclusion chromatography and found to scavenge DPPH (73.29 ± 1.03%), OH (72.73 ± 3.34%,), and intracellular ROS in HUVECs; protect DNA against oxidation-induced damage; and have an ORAC of 2.78 ± 0...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329863/preparation-of-gentiooligosaccharides-using-trichoderma-viride-%C3%AE-glucosidase
#14
Fei Wang, Jing Wu, Sheng Chen
The recombinant plasmid pPIC9K-bgl1 containing β-glucosidase bgl1 from Trichoderma viride was constructed by overlapping PCR and integrated into Pichia pastoris KM71. In order to assist the formation of disulfide bonds and thus improve protein folding efficiency, protein disulfide isomerase pdi was co-expressed in the P. pastoris KM71/pPIC9K-bgl1/pPICZ-A-pdi strain, and fermentation in flasks resulted in enzyme activity of 143 U/ml. The enzyme activity of β-glucosidase reached 1402 U/ml following optimisation of fermentation conditions in a 3...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329862/active-compounds-antioxidant-activity-and-%C3%AE-glucosidase-inhibitory-activity-of-different-varieties-of-chaenomeles-fruits
#15
Jing Miao, Xia Li, Chengcheng Zhao, Xiaoxiao Gao, Ying Wang, Wenyuan Gao
Chaenomeles is an important source for food industry in China, and its planting area is expanding year by year. This study was conducted to evaluate different varieties of Chaenomeles by comparing the chemical compositions, antioxidant activity and α-glucosidase inhibitory activity of peels and fleshes from twelve varieties of Chaenomeles. In the results, peels of Chaenomeles contain more phenolics, flavonoids and triterpenes, and show better antioxidant activity and α-glucosidase inhibitory activity than their fleshes...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329861/in-situ-characterization-of-acidic-and-thermal-protein-denaturation-by-infrared-microspectroscopy
#16
Michiyo Motoyama, Annie Vénien, Olivier Loison, Christophe Sandt, Genya Watanabe, Jason Sicard, Keisuke Sasaki, Thierry Astruc
Foods meet acid pH during gastric digestion after cooking. An in situ infrared microspectroscopy approach was developed to detect the effects of heat and acid treatments on protein structure separately. Infrared spectra were obtained from meat samples treated with heat and/or acid, and wavenumbers accounting independently for the treatments were extracted by principal component regression. Extreme-acid treatment (pHinitial 2.0) was well predicted (0.5% error) by a simple ratio of as-observed spectral intensities at 1211 and 1396 cm-1, reflecting a perturbation in the vibration of amino acid residues (phenylalanine, tyrosine and aspartic acid) by protein unfolding and protonation...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329860/ethyl-carbamate-an-emerging-food-and-environmental-toxicant
#17
REVIEW
Vemana Gowd, Hongming Su, Petr Karlovsky, Wei Chen
Ethyl carbamate (EC), a chemical substance widely present in fermented food products and alcoholic beverages, has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). New evidence indicates that long-term exposure to EC may cause neurological disorders. Formation of EC in food and its metabolism have therefore been studied extensively and analytical methods for EC in various food matrices have been established. Due to the potential threat of EC to human health, mitigation strategies for EC in food products by physical, chemical, enzymatic, and genetic engineering methods have been developed...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329859/effect-of-high-pressure-on-structural-modifications-and-enzymatic-activity-of-a-purified-x-prolyl-dipeptidyl-aminopeptidase-from-streptococcus-thermophilus
#18
M Giannoglou, Z Alexandrakis, Ph Stavros, G Katsaros, P Katapodis, G Nounesis, P Taoukis
PepX aminopeptidase from Streptococcus thermophilus ACA DC 0022, used in Greek Feta cheese manufacturing, was purified. PepX comprises two subunits of equal molecular mass estimated, using SDS-PAGE and native-PAGE electrophoresis, to be 86 kDa. The effects of high pressure processing (100-450 MPa, combined with 20-40 °C) on purified PepX activity and structure were studied. Activation of the enzyme was observed after processing at 100-200 MPa and 20-30 °C. More intense processing conditions led to enzyme inactivation...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329858/mechanical-wheat-flour-modification-and-its-effect-on-protein-network-structure-and-dough-rheology
#19
Stefanie Hackenberg, Mario Jekle, Thomas Becker
Mechanical flour modification is frequently associated with a reduced bread volume due to changed structural and functional properties of protein and starch. To clarify the effect of mechanical flour treatment on the protein network formation at the optimum kneading time (Peaktime), dough was produced with various mechanical starch modification (MSM) levels and visualized by confocal laser scanning microscope before being characterized by protein network analysis (PNA). Dough produced with high MSM showed a reduced branching rate (-14%), a high end-point rate (+25%) and an increased lacunarity (+139%), indicating a poor network connectivity with network interruptions...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329857/meat-species-identification-using-dna-luminol-interaction-and-their-slow-diffusion-onto-the-biochip-surface
#20
Nura Fazira Noor Azam, Sharmili Roy, Syazana Abdullah Lim, Minhaz Uddin Ahmed
Recently, there has been a growing concern of consumers on the authenticity of food ingredients including adulteration with porcine and/or its derivatives. Therefore, this work reports on the development of a novel, simple, sensitive and rapid luminol-based electrochemiluminescence (ECL) technique for Sus scrofa (Porcine) DNA detection. Porcine DNA was firstly amplified using loop-mediated isothermal amplification (LAMP) method and subsequently added to luminol solution for further ECL analysis for quantification...
May 15, 2018: Food Chemistry
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