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Food Chemistry

Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, M Rosario Salinas, Gonzalo L Alonso, José Oliva, Amaya Zalacain
Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.5-3.5 cm, were submitted to six toasting conditions: 160 °C and 180 °C for 45, 60 and 75 min...
October 15, 2018: Food Chemistry
Francisco J Hidalgo, Rosario Zamora
Phenolics can trap lipid-derived reactive carbonyls as a protective function that diminishes the broadcasting of the lipid oxidative damage to food macromolecules. In an attempt to clarify the trapping of 2,4-alkadienals by phenolics, this study analyzes the reactions of 2,4-hexadienal, 2,4-heptadienal, and 2,4-decadienal with 2-methylresorcinol. These reactions produced (E)-4-(alk-1-en-1-yl)-8-methyl-2,7-bis(prop-1-en-2-yloxy)chromanes, which were isolated and characterized by 1D and 2D NMR and MS. Carbonyl-phenol adduct formation was favored at pH > 7 and moderate temperatures (25-80 °C)...
October 15, 2018: Food Chemistry
Leandro P Cappato, Marcus Vinicius S Ferreira, Jeremias Moraes, Roberto P S Pires, Ramon S Rocha, Ramon Silva, Roberto P C Neto, Maria Inês B Tavares, Mônica Q Freitas, Flavio N Rodrigues, Veronica M A Calado, Renata S L Raices, Marcia C Silva, Adriano G Cruz
Whey acerola-flavoured drink was subjected to Ohmic Heating (OH) under different operational conditions (45, 60, 80 V at 60 Hz and 10, 100, 1000 Hz with 25 V, 65 °C/30 min) and conventional pasteurization (65 °C/30 min). Bioactive compounds (total phenolics, DPPH, FRAP, ACE levels), fatty acid profile, volatile compounds (CG-MS), thermal behaviors (DSC) and water mobility (TD-NMR) were performed. Reduction of frequency (1000-10 Hz) resulted in a lower bioactive compounds and antioxidant capacity of the samples, except for the DPPH values...
October 15, 2018: Food Chemistry
Mourad Kharbach, Rabie Kamal, Mohammed Alaoui Mansouri, Ilias Marmouzi, Johan Viaene, Yahia Cherrah, Katim Alaoui, Joeri Vercammen, Abdelaziz Bouklouze, Yvan Vander Heyden
This study investigated the effectiveness of SIFT-MS versus chemical profiling, both coupled to multivariate data analysis, to classify 95 Extra Virgin Argan Oils (EVAO), originating from five Moroccan Argan forest locations. The full scan option of SIFT-MS, is suitable to indicate the geographic origin of EVAO based on the fingerprints obtained using the three chemical ionization precursors (H3 O+ , NO+ and O2 + ). The chemical profiling (including acidity, peroxide value, spectrophotometric indices, fatty acids, tocopherols- and sterols composition) was also used for classification...
October 15, 2018: Food Chemistry
Haixia Pu, Kunli Luo, Shixi Zhang
Fluorosis is still a serious public health problem in China according to our field investigation. Current foodstuff drying methods were studied to evaluate the state of foodstuff contamination, including burning mixed coal (MC)/coal washing wastes (CWWs)/lump coal (LC)/fuelwood/fine coal + fixing materials (FCFM)/CWWs + fixing materials (CFM) in open stove (OS), honeycomb briquettes (HB) in improved stove (IS), sun-drying. The results demonstrate that elemental contents of F, As, Cd, Cr and Pb in roasted grain were 1...
October 15, 2018: Food Chemistry
Burcak Kapur, Mehmet Ali Sarıdaş, Eser Çeliktopuz, Ebru Kafkas, Sevgi Paydaş Kargı
Strawberry has a unique status within the fruit species in terms of health and taste related compounds. This experimental study concerned the application of a bio-stimulant at various drip irrigation levels (IR125, IR100, IR75 and IR50). The effects of the bio-stimulant (seaweed extract) on the eating quality, i.e., the taste-related (TSS, fructose, glucose, sucrose and citric, malic, l-ascorbic acid), and health-related (antioxidant activity, total phenol, myricetin and quercetin) compounds were studied in two strawberry cultivars...
October 15, 2018: Food Chemistry
Md Musfiqur Rahman, Han Sol Lee, A M Abd El-Aty, Md Humayun Kabir, Hyung Suk Chung, Jong-Hyouk Park, Mi-Ra Kim, Ji-Hyun Kim, Ho-Chul Shin, Sung Shik Shin, Jae-Han Shim
A simple quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based method was developed for the analysis of endrin and its metabolite, δ-keto endrin, in five animal-derived food products (chicken, pork, beef, egg, and milk) using a gas chromatography-micro electron capture detector (GC-μECD). Samples were extracted with acidified acetonitrile, salted out with magnesium sulfate and sodium acetate, and finally purified with a dual layer solid-phase extraction cartridge (SPE) that contains both Supelclean ENVI-Carb (upper layer) and primary secondary amine (lower layer) SPE sorbents...
October 15, 2018: Food Chemistry
Miao Chen, Ranhao Wang, Yuqiu Zhu, Minzhuo Liu, Fawei Zhu, Jianbo Xiao, Xiaoqing Chen
Herein, for the first time, thiol-functionalized mesoporous silica (mSiO2 -SH) nanofibers with a spirally-curved twisted hexagonal morphology were synthesized via a simple one-pot protocol. 4-Mercaptophenylboronic acids (4-MPBA) were attached onto the mSiO2 -SH nanofibers via disulfide bond, serving as boronate affinity sorbent to selectively capture brassinosteroids (BRs) from plant extract. The resulting BRs-MPBA derivatives were easily eluted from the sorbent by cleaving the disulfide bond, which was subsequently subjected to ultra performance liquid chromatography-mass spectrometry (UPLC-MS) analysis...
October 15, 2018: Food Chemistry
Giacomo Zapparoli, Marilinda Lorenzini, Emanuele Tosi, Michela Azzolini, Davide Slaghenaufi, Maurizio Ugliano, Barbara Simonato
There is very little information on effects of Penicillium on aroma of passito wine. This study analyzed chemical composition and sensory properties of Amarone wines produced from withered grapes artificially contaminated by P. expansum or P. crustosum. Changes in properties of the two wines were evident by comparing wines obtained from healthy and Botrytis cinerea infected grapes used as controls. Penicillium infection affected primary and volatile composition of Amarone wine. Sensory profiles of these wines, obtained by descriptive analysis, resulted in clear differences in the wines between themselves and the control wines...
October 15, 2018: Food Chemistry
Renan B Pardinho, Paula Dalla Vecchia, Ana L G Mendes, Cezar A Bizzi, Paola A Mello, Fabio A Duarte, Erico M M Flores
In this work, a procedure allowing effective digestion of a high mass of yerba mate (up to 1500 mg) using diluted HNO3, in a system pressurized with oxygen, is proposed. Digests were suitable for direct analysis by ICP-MS, virtually free of interferences. Digestion was performed using 7 mol l-1 HNO3 and 8 bar O2 . The digestion efficiency was better than 92% and digests presented a relatively low acidity (<10 mmol HNO3 ). The limit of quantification was 4.0, 1.0 and 1.0 ng g-1 for As, Cd and Pb, respectively...
October 15, 2018: Food Chemistry
Huiqi Wang, Chengsheng Jia, Sujie Guo, Eric Karangwa, Xiaoming Zhang
In this study, a one-step method for producing phytosteryl phenolates, namely phytosteryl cinnamate and ferulate, has been successfully developed and their chemical structures were confirmed by FT-IR, MS and NMR. The highest yield of phytosteryl ferulate (85.7%) was obtained at 100 °C for 2 h after optimization. A Lewis acid catalyst scandium triflate was selected as the catalyst, and it turned out that it could be reused for at least five times without significant loss of activity. Meanwhile, it has been demonstrated that the solubility of phytosteryl phenolates in soybean oil was much higher than in both phenolic acid and phytosterol, which was conducive to expand their applications in oil-based food...
October 15, 2018: Food Chemistry
Rachana Poudel, Devin J Rose
The effects of steaming wheat kernels on lipolytic degradation of resulting whole flour was studied by quantifying enzyme activities and lipid degradation products during storage. Lipase, lipoxygenase, polyphenol oxidase, and peroxidase activities were decreased by up to 81%, 63%, 22%, and 34%, respectively, as the time of steaming increased up to 90 s. Steaming had no effect on starch and gluten properties. Upon storage free fatty acids decreased with respect to time of steaming. Time of steaming did not affect lipid oxidation in flour; however, total carbonyls produced in dough made from stored flour were decreased with the increase in steaming duration...
October 15, 2018: Food Chemistry
Rishipal R Bansode, Nathalie J Plundrich, Priscilla D Randolph, Mary Ann Lila, Leonard L Williams
This study investigates the anti-allergic properties of peanut skin polyphenols (PSP)-enriched peanut (PN) protein aggregates. PSP was blended with PN flour at concentrations of 5, 10, 15, 30, and 40% (w/w). Rat basophil leukemia cells (RBL-2H3) were sensitized with either anti-DNP-IgE or PN-allergic plasma followed by co-exposure to unmodified PN flour (control) or PSP-PN protein aggregates and Ca2+ ionophore, ionomycin. Immunoblotting and staining were performed to measure the IgE binding capacity of PSP-PN aggregates...
October 15, 2018: Food Chemistry
Iramaia Angélica Neri-Numa, Celio Fernando Figueiredo Angolini, Juliano Lemos Bicas, Ana Lucia Tasca Gois Ruiz, Glaucia Maria Pastore
Iridoid blue-based pigments (IBBP) extract of Genipa americana L. represents a natural alternative additive for food applications and also exerts desirable biological effects on human health. In this study the iridoids present in the extract were identified, the influence of pH and temperature on color difference (ΔE) of IBBP was evaluated using a central composite design (CCD) and finally the antioxidant capacity was monitored before and after its in vitro digestion. Ten glucoside iridoids were detected and the main compounds identified were genipin, genipin 1-β-gentiobioside and geniposide...
October 15, 2018: Food Chemistry
Shayla Fernanda Barbieri, Carmen Lúcia de Oliveira Petkowicz, Rossana Catie Bueno de Godoy, Henriette Cordeiro Monteiro de Azeredo, Célia Regina Cavichiolo Franco, Joana Léa Meira Silveira
This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers' presence promoted a slip effect when the gabiroba pulp was subjected to shear. Gabiroba pulp showed a gel behavior with thermal stability. Gabiroba jam, developed using pulp as the raw material, had shear thinning behavior exhibiting yield stress described by the Herschel-Bulkley model...
October 15, 2018: Food Chemistry
Hui Lin, Shuxia Li, Chunxiang Xu, Mingli Pang, Suilou Wang
This study describes a method for the simultaneous determination of galactose, glucose, lactose and galactooligosaccharides (GOS) in GOS raw materials (GOS syrups and powdered GOS) by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). The GOS raw materials were extracted with phosphate buffer. The extract was then treated with β-galactosidase to hydrolyze GOS and lactose. The total amounts of galactose and glucose released from GOS and lactose were determined in the treated solution...
October 15, 2018: Food Chemistry
Cristian Encina, Gloria Márquez-Ruiz, Francisca Holgado, Begoña Giménez, Cristina Vergara, Paz Robert
Fish-oil (FO) was encapsulated with hydroxypropylcelullose (HPC) by conventional spray-drying with water (FO-water) and solvent spray-drying with ethanol (FO-EtOH), methanol (FO-MeOH) and acetone (FO-Acet) in order to study the effect of the solvent on the encapsulation efficiency (EE), microparticle properties and stability of FO during storage at 40 °C. Results showed that FO-Acet presented the highest EE of FO (92.0%), followed by FO-EtOH (80.4%), FO-MeOH (75.0%) and FO-water (71.1%). A decrease of the dielectric constant increased the EE of FO, promoting triglyceride-polymer interactions instead of oil-in-water emulsion retention...
October 15, 2018: Food Chemistry
Belén Peromingo, Mar Rodríguez, Félix Núñez, Antonio Silva, Alicia Rodríguez
An extraction method and an UHPLC-MS/MS method for the quantification of CPA in dry-cured ham were developed and validated. To optimise detection and quantification of CPA, the composition of mobile phase, flow rates, gradient-related factors and solvents used for resuspension of dry extracts were evaluated. Besides, four extraction methods were tested. The best peak shape and resolution were obtained by eluting the mobile phase consisting in acetic acid-ammonium acetate buffer pH 5.75/methanol in gradient mode at a flow rate of 0...
October 15, 2018: Food Chemistry
Shreeya Ravisankar, Kebede Abegaz, Joseph M Awika
Reliable data on polyphenol in teff, an increasingly important food crop, is currently lacking. This study investigated the structural and quantitative profile of soluble and bound polyphenols in white and brown teff grown in Ethiopia and USA using LC-tandem quadrupole mass spectrometry. Thirty-four phenolic compounds (32 newly identified in teff), mostly flavones and phenolic acid derivatives, were characterized. Unusually high levels of flavones were present in both white (1398-2049 μg/g), and brown (1720-1847 μg/g) teff soluble fractions...
October 15, 2018: Food Chemistry
Shuaihua Zhang, Qian Yang, Zhi Li, Wenjin Wang, Xiaohuan Zang, Chun Wang, Zhi Wang
A hybrid composite featuring an iron-based metal-organic framework Material of Institute Lavoisier-88(Fe) and graphene oxide (MIL-88(Fe)/GO) was synthesized and used as the solid-phase microextraction (SPME) coating. The SPME fiber was prepared by covalent bonding of the MIL-88(Fe)/GO composite onto the stainless steel substrate. The fiber had a good durability and allowed >100 replicate extractions. The developed method, which combined the MIL-88(Fe)/GO coated fiber based SPME with gas chromatography-flame ionization detection (GC-FID), achieved low limits of detection (0...
October 15, 2018: Food Chemistry
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