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Add to my Quick Links Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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articles 1 - 75
Volumes 121 - 128 (2010 - 2011)Volume 128, Issue 1 pp. 1-258 (1 September 2011)Volume 127, Issue 4 pp. 1409-1910 (15 August 2011)Volume 127, Issue 3 pp. 893-1408 (1 August 2011)Volume 127, Issue 2 pp. 379-892 (15 July 2011)Volume 127, Issue 1 pp. 1-378 (1 July 2011)Volume 126, Issue 4 pp. 1515-2016 (15 June 2011)Volume 126, Issue 3 pp. 821-1514 (1 June 2011)
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► Lutein showed a superoxide anion scavenging activity in the in vitro study. ► Orally administered lutein attenuated the intestinal ischemia-reperfusion injury. ► The level of the effect of lutein is different from its administrating timing.
► Silkworm chrysalis oils were rich in a-linolenic acid. ► Dietary silkworm chrysalis oils improved lipid profile of the liver of Wister rats. ► Dietary silkworm oils lowered plasma triglyceride and glucose levels in the rats. ► The silkworm oils could be a beneficial lipid source and an alternative to fish oils.
► Protein polymerisation through disulphide bonds occurred during cooking of fresh pasta. ► Glutenin and gliadin–glutenin polymerisation follow first-order kinetics. ► Glutenin polymerised faster than gliadin–glutenin polymerisation. ► Redox agents impact glutenin and gliadin–glutenin polymerisation.
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General Papers
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Protective effect of lutein after ischemia-reperfusion in the small intestine Original Research Article Pages 893-898 Yuki Sato, Masaki Kobayashi, Shirou Itagaki, Takeshi Hirano, Toshihiro Noda, Satoshi Mizuno, Mitsuru Sugawara, Ken Iseki
Efficacy of silkworm (Bombyx mori L.) chrysalis oil as a lipid source in adult Wistar rats Original Research Article Pages 899-904 Feny Mentang, Masashi Maita, Hideki Ushio, Toshiaki Ohshima
Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing Original Research Article Pages 905-911 Charlotte Bruneel, Bert Lagrain, Kristof Brijs, Jan A. Delcour
Physicochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage Original Research Article Pages 912-917 Suriyan Supapvanich, Jirapon Pimsaga, Panneewan Srisujan
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► The physicochemical changes in fresh-cut wax apple fruit stored at low temperatures was investigated. ► Skin colour (dark-red) increased during storage. ► Flesh browning is the main problem in the fresh-cut fruit during storage. ► Antioxidant capacity and ascorbic acid of the fresh-cut fruit stored at 4 ± 2 °C are higher than those stored at 12 ± 2 °C. ► Low temperature prevent the increase in the browning and maintain the quality of the fresh-cut fruit.
► An optimised nano-curcumin-loaded PLGA was prepared to enhance bioavailability. ► A conscious and freely-moving rat model was used to examine. ► The oral bioavailability of nano-formulation was about 22-fold enhanced. ► The faecal excretion was decreased approximately 45% for nano-curcumin.
► Grape nitrogen (N) compounds are essential for a healthy fermentation. ► This study explored how two rootstocks (110R and 420A) and three vineyard floor management techniques affected ‘Cabernet Sauvignon’ grape N content and composition. ► Findings suggest that vineyard managers can utilise barley and mowing (no-tillage) without impacting grape quality indicating compounds.
► Occurrence data of the CALIPSO study completed for risk–benefit approach. ► Analysis by ICP-MS after microwave-assisted digestion. ► Results of 20 trace elements from 159 samples of the main seafood consumed by the French population. ► Comparison with results from the previous French and worldwide studies.
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Optimised nano-formulation on the bioavailability of hydrophobic polyphenol, curcumin, in freely-moving rats Original Research Article Pages 918-925 Yin-Meng Tsai, Woan-Ching Jan, Chao-Feng Chien, Wen-Chuan Lee, Lie-Chwen Lin, Tung-Hu Tsai
Rootstock and vineyard floor management influence on ‘Cabernet Sauvignon’ grape yeast assimilable nitrogen (YAN) Original Research Article Pages 926-933 Jungmin Lee, Kerri L. Steenwerth
Determination of 20 trace elements in fish and other seafood from the French market Original Research Article Pages 934-942 Thierry Guérin, Rachida Chekri, Christelle Vastel, Véronique Sirot, Jean-Luc Volatier, Jean-Charles Leblanc, Laurent Noël
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► Infant formulas and foods were analysed for essential and toxic elements. ► High levels of iron, molybdenum and especially manganese in formula are of concern. ► High levels of arsenic in rice-based foods are of concern. ► Significantly increased intake of Mn, Mo, As and Cd with complementary foods. ► Research on infant requirements and nutrient bioavailability warranted.
► The antifungal activity of sourdough fermented wheat germ was investigated. ► Antifungal activity was characterised by in vitro assays. ► Antifungal compounds (organic acids and peptides) were identified. ► Breads containing sourdough fermented wheat germ were tested during 28 days storage.
► Forty-three phenolics in soybean seed decreased to 50% in soy curd and <1% in soy paste. ► Heating/filtering/coagulation in soy curd are key factors for loss of phenolics. ► Steaming/fermentation/aging in soy paste are key factors for loss of phenolics. ► Aging period affects the decrease of phenolic acids contents in the soy paste. ► Soy paste contains more useful phenolics than those in soybean seed and soy curd.
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High concentrations of essential and toxic elements in infant formula and infant foods – A matter of concern Original Research Article Pages 943-951 Karin Ljung, Brita Palm, Margaretha Grandér, Marie Vahter
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making Original Research Article Pages 952-959 Carlo Giuseppe Rizzello, Angela Cassone, Rossana Coda, Marco Gobbetti
Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste Original Research Article Pages 960-967 Ill-Min Chung, Su-Hyun Seo, Joung-Kuk Ahn, Seung-Hyun Kim
Evaluation of antioxidant capacity and aroma quality of anthograin liqueur Original Research Article Pages 968-975 Wende Li, Trust Beta
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► We examine the antioxidant properties and aroma quality of anthograin liqueur from purple wheat. ► Anthocyanins, phenolic acids and high antioxidant activity were found in anthograin liqueur. ► Aroma quality of anthograin liqueur may be acceptable to consumers. ► Liqueurs from purple wheat may offer additional health benefits due to anthocyanins.
► Native gellan was subjected to oxidation at C6 with NaOCl in the presence of TEMPO. ► Four carboxylated polysaccharides with different uronics acid content were obtained. ► The antioxidant properties of gellan and its uronide derivatives were evaluated. ► The high uronic acids could promote the antioxidant activities.
► Non-oxonium anthocyanin derivative with pyranone ring is formed by two-step reaction. ► The reaction proceeds in mildly acidic solutions with the most favourable pH 4.0–5.5. ► The increase of temperature improves the reaction rate significantly. ► The pyranone ring and non-oxonium nature confer derivative unique spectral features. ► The origin of anthocyanin has very tiny influence on the λmax of new derivatives.
► The highest fatty acid incorporation was achieved in solvent-free media. ► Capric acid incorporation was always higher than caprylic acid incorporation. ► All biocatalysts presented sn-1,3 regioselectivity. ► Lipozyme RM IM presented the highest stability along 10 consecutive batches.
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Evaluation of antioxidant capacity of ulvan-like polymer obtained by regioselective oxidation of gellan exopolysaccharide Original Research Article Pages 976-983 Elboutachfaiti Redouan, Petit Emmanuel, Pillon Michelle, Courtois Bernard, Courtois Josiane, Delattre Cédric
Oxidative formation and structural characterisation of new α-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins Original Research Article Pages 984-992 Jingren He, Artur M.S. Silva, Nuno Mateus, Victor de Freitas
Production of olive oil enriched with medium chain fatty acids catalysed by commercial immobilised lipases Original Research Article Pages 993-998 P.A. Nunes, P. Pires-Cabral, S. Ferreira-Dias
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► The extracts and fractions from Enteromorpha prolifera had strong antioxidant activity. ► The antioxidant compound was concentrated at the chloroform fraction. ► The active compound was identified as pheophorbide a.
► A method to remove residual phospholipids in soy protein has been developed. ► It involves sonication- phospholipase A2-β-cyclodextrin treatment. ► >97% of residual phospholipids and free fatty acids in SPI are removed. ► The method is
simple and scalable. ► The method may eliminate generation of beany off-flavour during storage.
► Enzymatic treatment of roasted peanut boosted protein solubility and reduced allergens. ► Blanching of roasted peanut enhanced the efficiency of enzymatic treatment. ► Enzymatic treatment was less effective in reducing allergens in raw peanut. ► Post-harvest treatment has the potential to produce peanut with reduced allergenicity. ► Absence of allergenic potential in treated peanut needs to be confirmed in vivo.
► Evidence for a spontaneous formation of melanoidins in unheated raw honeys. ► Demonstration that the melanoidin
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Antioxidant properties of extract and fractions from Enteromorpha prolifera, a type of green seaweed Original Research Article Pages 999-1006 MyoungLae Cho, Hyi-Seung Lee, Il-Jun Kang, Moo-Ho Won, SangGuan You
Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatments Original Research Article
Pages 1007-1013 Akshay Arora, Srinivasan Damodaran
Enzymatic treatment of peanut kernels to reduce allergen levels Original Research Article Pages 1014-1022 Jianmei Yu, Mohamed Ahmedna, Ipek Goktepe, Hsiaopo Cheng, Soheila Maleki
Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity Original Research Article Pages 1023-1030 Katrina Brudzynski, Danielle Miotto
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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structure is composed of the protein-polyphenol-polycarbohydrate complexes. ► Formation of polyphenol–containing melanoidin complexes in honey were significantly correlated with a loss or gain of antioxidant properties of melanoidins.
► Palm-based diacylglycerols (P-DAGs) as compared to palm-based oils have different chemical properties. ► P-DAGs have less steep SFC profiles with higher complete melting temperatures. ► P-DAGs have higher crystallization onset, heat of fusion and heat of crystallisation. The crystal forms of P-DAGs are mostly β.
► No earlier attempts towards improving extractability of polyphenols. ► Tannase displayed improvements in polyphenols recovery and also in solids yield. ► Tannase could achieve similar performance as that of combined enzyme treatments. ► Tannase treatment improved tea quality as well as its clarity. ► Enzymatic extraction preferred over enzymatic clarification.
► Tea polyphenols weakly bind to β-lactoglobulin in solution. ► The order of binding increases as the number of OH group increased. ► Polyphenols bind β-lactoglobulin via hydrophobic and hydrophilic interactions. ► Polyphenol binding alters β-LG conformation leading to protein stabilisation.
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Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils Original Research Article Pages 1031-1038 Amir Hossein Saberi, Beh Boon Kee, Lai Oi-Ming, Mat Sahri Miskandar
Enzymatic treatment to improve the quality of black tea extracts Original Research Article Pages 1039-1045 S.K. Chandini, L. Jaganmohan Rao, M.K. Gowthaman, D.J. Haware, R. Subramanian
Milk β-lactoglobulin complexes with tea polyphenols Original Research Article Pages 1046-1055 C.D. Kanakis, Imed Hasni, Philippe Bourassa, P.A. Tarantilis, M.G. Polissiou, Heidar-Ali Tajmir-Riahi
Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS) Original Research Article Pages 1056-1064 Hee Joo Kang, Hye Jeong Yang, Min Jung Kim, Eun-Su Han, Hyun-Jin Kim, Dae Young Kwon
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► Changes in the water-soluble metabolites of meju during fermentation were analysed. ► Amino acids, peptides, and urea cycle intermediates as the major metabolites of meju. ► These metabolites related to the sensory quality can be used as biomarkers for meju. ► Based on discovering the metabolites, a tentative fermentation pathway was proposed.
► The yogurts with high acetaldehyde had low diacetyl content, pH value and high TA. ► Ewes’ milk yogurt contained the lowest amount of acetaldehyde. ► Culture YF-3331 produced both more diacetyl and SCFFAs than culture CH-1. ► The total level of SCFFAs was the highest in ewes’ yogurt. ► SCFFAs reached a maximum level at the end of storage while LCFFAs decreased.
► Fermentation nitrogen modulates Chardonnay wine aroma as well as volatiles composition. ► Inorganic or organic N type differently affects esters, acids and higher alcohols. ► Low N wines have complex, but are low in fruity, aroma attributes. ► Moderate N produces wines with most pleasant floral/fruity aromas. ► High N wines have either pleasant or unpleasant-solvent aromas depending on N type.
► Three sulphated polysaccharides with variable degrees of substitution were obtained. ► All of derivatives showed reducing power and scavenging free radical effect. ► PFP-SIII with the highest substitution of fraction was most efficient. ► The presence of sulphate groups could increase the antioxidant activities.
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Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage Original Research Article Pages 1065-1071 Zehra Güler, Alev Canan Gürsoy-Balcı
Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast Original Research Article Pages 1072-1083 Diego Torrea, Cristian Varela, Maurizio Ugliano, Carmen Ancin-Azpilicueta, I. Leigh Francis, Paul A. Henschke
Sulphated modification of a polysaccharide obtained from fresh persimmon (Diospyros kaki L.) fruit and antioxidant activities of the sulphated derivatives Original Research Article Pages 1084-1090 Yali Zhang, Xiaoyun Lu, Zhongbin Fu, Zibao Wang, Jianbao Zhang
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► Detailed kinetic study of Mastocarpus stellatus seaweed POD isolated using TX-114. ► M. stellatus POD was inactivated by the anionic detergent SDS. ► POD inactivated by reducing agents as l-cysteine, ascorbic acid and metabisulphite. ► A very thermolabile POD compared with other extracted from plant source.
► Meat protein oxidation can be related to early post-mortem sarcoplasmic proteome. ► Myoglobin is a good predictive marker of carbonyl formation during meat storage. ► SOD is the best predictive marker of carbonyl formation induced by meat cooking.
► γ-irradiation at 20 kGy is needed to decontaminate olive leaf. ► Microbial population in olive leaf is highly radioresistant (D10:9.74–25.12 kGy). ► γ-irradiation maintains total phenolic, diphenols, flavonoids, oleuropein, verbascoside and rutin
contents. ► γ-irradiation maintains the quality of phenols: TEAC, molecular mass distribution. ► Behavior of olive leaf after γ-irradiation isn’t affected by the form of the sample.
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Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase Original Research Article Pages 1091-1096 M.I. Fortea, S. López-Miranda, A. Serrano-Martínez, P. Hernández-Sánchez, M.P. Zafrilla, A. Martínez-Cachá, E. Núñez-Delicado
Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation Original Research Article Pages 1097-1104 A. Promeyrat, T. Sayd, E. Laville, C. Chambon, B. Lebret, Ph. Gatellier
Gamma irradiation of air-dried olive leaves: Effective decontamination and impact on the antioxidative properties and on phenolic compounds Original Research Article Pages 1105-1113 Fathia Aouidi, Samia Ayari, Hana Ferhi, Sevastianos Roussos, Moktar Hamdi
Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation Original Research Article Pages 1114-1118 K. Hironaka, M. Kikuchi, H. Koaze, T. Sato, M. Kojima, K. Yamamoto, K. Yasuda, M. Mori, S. Tsuda
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► Ascorbic acid concentration of whole potatoes increased with vacuum time. ► One hundred grams of 25 min steam-cooked vacuum-impregnation (VI) potatoes could provide. ► adults with 90–100% of the recommended daily allowance of AA (100 mg). ► VI whole potatoes had relatively high AA concentration (50 mg/100 g fr. wt.) even at 14 days storage of 4 °C.
► We examined the antioxidative activity of carrot juice in gamma irradiated sausage. ► Lipid oxidation was examined through the determination of peroxide value and TBARS. ► Protein oxidation was examined through the determination of carbonyl content. ► Carrot juice decreased the oxidative processes proportionally to its concentration. ► Sausages prepared with carrot juice and irradiated were safe and highly acceptable.
► TA decreased the paw edema after λ-carrageenin administration. ► TA attenuated the MDA level in the edema paw after Carr injection. ► TA decreased the NO levels and diminished the serum TNF-alpha. ► TA decreased Carr-induced iNOS and COX-2 expressions in the edema paw.
► The highest content of lycopene and beta-carotene were found in ripe gac fruit. ► Major phenolic acids found in gac fruits were hydroxybenzoic acids and hydroxycinnamic acids. ► The highest content of rutin and luteolin were in aril. ► Pulp (red fruit) showed the highest apigenin content. ► The highest content of lutein was found in peel (yellow fruit).
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Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage Original Research Article Pages 1119-1130 Hesham M. Badr, Karema A. Mahmoud
Anti-inflammatory activities of tormentic acid from suspension cells of Eriobotrya Japonica ex vivo and in vivo Original Research Article Pages 1131-1137 Chwen-Tzuei Chang, Shyh-Shyun Huang, Shiang-Shiou Lin, Sakae Amagaya, Hui-ya Ho, Wen-Chi Hou, Pei-Hsin Shie, Jin-Bin Wu, Guan-Jhong Huang
Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng) Original Research Article Pages 1138-1145 Jittawan Kubola, Sirithon Siriamornpun
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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► DSW contains high K, Ca, and Mg, and a better ratio of Mg/Ca. ► DSW decreases serum and liver lipids, and serum lipid peroxidation. ► DSW increased faecal lipid excretion in a high-fat/cholesterol diet. ► DSW upregulates gene expressions of LDL receptor and CYP7A1. ► DSW does not affect heart rates and blood pressures.
► The profile of aroma precursors of the two grape varieties under study is established. ► The profile of volatile compounds of the two wines under study is established. ► The most important sensory compounds of these wines are established. ► The aroma precursors influencing the volatile composition of wines are established.
► Lactococcus strains play important role for biogenic amine (BA) accumulation. ► The combination of LAB and FBP resulted in significantly higher tyramine accumulation. ► LAB and FBP should not be presented together in the food product.
► We found quercetin bound to calcineurin (CN) to show its strong inhibition effect. ► Three potential binding sites for
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Cardiovascular protection of deep-seawater drinking water in high-fat/cholesterol fed hamsters Original Research Article Pages 1146-1152 Chin-Lin Hsu, Yuan-Yen Chang, Chih-Hsien Chiu, Kuo-Tai Yang, Yu Wang, Shih-Guei Fu, Yi-Chen Chen
Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines Original Research Article Pages 1153-1162 Juan J. Rodríguez-Bencomo, Héctor M. Cabrera-Valido, Juan P. Pérez-Trujillo, Juan Cacho
Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth Original Research Article Pages 1163-1168 Esmeray Kuley, Fatih Özogul
Quercetin binds to calcineurin at a similar region to cyclosporin A and tacrolimus Original Research Article Pages 1169-1174 Hong Lei, Jing Luo, Li Tong, Li-qin Peng, Yao Qi, Zhi-guang Jia, Qun Wei
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ScienceDirect - Food Chemistry, Volume 127, Issue 3, Pages 893-1408 (1 August 2011)
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quercetin were indicated locating at the junction of CNA and CNB. ► This location was the same binding area for cyclosporin A and tacrolimus on CN. ► This region is also important for CN substrate recognition.
► Hydrolysis process in the formation of bioactive peptides from two common bean cultivars. ► Hydrolysates as ingredients in foods can increase functional (nutraceutical) properties. ► Nitrite, PGE2, iNOS and COX-2 are the most common
inflammatory markers used. ► The results show that the pathway involved is through inhibition of NF-κB signalling.
► Total phenol and flavonoid content from Labisia pumila extracts. ► Free radical scavenging activity of the 60% methanol extract and its fractions. ► Flavonoids and phenolic acids from the 40% methanol fraction of the 60% methanol extract. ► UPLC–ESI-MS/MS based targeted analysis approach was used to identify the phytochemicals. ► MS data was integrated with MS Fragmenter and ACD software to identify the compounds.
► Design of infant formula mainly depends on the composition of human milk. ► Composition of human milk varies within lactation and in each individual. ► Some compositions differ from reference values of other countries. ► The contents were affected by the maternal diet.
Research highlights
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Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways Original Research Article Pages 1175-1185 Miguel E. Oseguera-Toledo, Elvira Gonzalez de Mejia, Vermont P. Dia, Silvia L. Amaya-Llano
Flavonoids and phenolic acids from Labisia pumila (Kacip Fatimah) Original Research Article Pages 1186-1192 Lee Suan Chua, Norliza Abdul Latiff, Sze Yean Lee, Chew Tin Lee, Mohamad Roji Sarmidi, Ramlan Abdul Aziz
The chemical composition of human milk from Inner Mongolia of China Original Research Article Pages 1193-1198 Yu-dong Shi, Guo-qing Sun, Zhi-guo Zhang, Xin Deng, Xiao-hong Kang, Zhen-dong Liu, Ying Ma, Qing-hai Sheng
Legumes are valuable sources of tocopherols Original Research Article Pages 1199-1203 Giovanna Boschin, Anna Arnoldi
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► Legumes can contribute to the overall antioxidant intake. ► Tocopherols content of legumes is of good nutritional value. ► Legumes contribute to achieve the recommended daily intake of vitamin E.
► Rice flour and HPMC as baking ingredients are used to improve gluten-free bread. ► Acidic food additives have been included to improve bread quality. ► Monosodium phosphate yields the most advantageous properties. ► Discussions are made on the basis of CO2 transport pathway across the network. ► Chemical properties of the acids justify the bread’s
alveolus size.
► We determined the umami taste characteristics of doenjang, a Korean soybean paste. ► Low-MW acidic peptides
(1000 > MW 500) are responsible for higher umami taste characteristics. ► Taste-active fractions had a highest molar ration of Glu and Asp.
► Polyphenol content in the European blackcurrant juices was studied extensively. ► Advanced methods were used for various polyphenol compounds. ► Polyphenol content in the commercial blackcurrant juices was highly variable. ► Significant between-country and within-country variations were demonstrated. ► Our data implicates variable intake of blackcurrant juice polyphenols to Europeans.
Research highlights
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Improving gluten-free bread quality by enrichment with acidic food additives Original Research Article Pages 1204-1209 Carlos A. Blanco, Felicidad Ronda, Blanca Pérez, Valentín Pando
Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste Original Research Article Pages 1210-1215 Mee-Ra Rhyu, Eun-Young Kim
Polyphenol and vitamin C contents in European commercial blackcurrant juice products Original Research Article Pages 1216-1223 Pirjo H. Mattila, Jarkko Hellström, Gordon McDougall, Gary Dobson, Juha-Matti Pihlava, Timo Tiirikka, Derek Stewart, Reijo Karjalainen
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► Study the functional activity of different varieties of sweet potato and their application in cosmetics. ► Study the thermal kinetics of antioxidant activity of different varieties of green teas in Taiwan. ► Study the mechanisms of natural ingredients against UV-induced cytotoxicity. ► Develop new alternative approaches to speed up phototoxicity assessment in cosmetics.
► Matrix metalloproteinase (MMP)-2 degrades extracellular matrix and plays a key role in cancer metastasis. ► Reactive oxygen species can enhance and activate MMP activity in cancer cell. ► Ethyl acetate fraction (ECE) of a brown alga, Ecklonia cava, is polyphenol-enriched and has high anti-oxidative activities. ► ECE strongly inhibits the migration and invasion of lung cancer cell. ► ECE suppresses MMP-2 via PI3K/Akt and p38 pathways.
► Application of NO at 25 μl l−1 was effective in reducing CI of cucumber fruit. ► NO improved the antioxidative defence system of cucumber in cold stress. ► NO improved DPPH-radical scavenging activity of cucumber in cold stress.
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Short Communication
Research highlights
Antioxidative activity of water extract of sweet potato leaves in Taiwan Original Research Article Pages 1224-1228 Wayne C. Liao, Yung-Chang Lai, Ming-Chen Yuan, Ya-Lin Hsu, Chin-Feng Chan
Antimetastatic activity of polyphenol-rich extract of Ecklonia cava through the inhibition of the Akt pathway in A549 human lung cancer cells Original Research Article Pages 1229-1236 Hyunkyoung Lee, Changkeun Kang, Eun-sun Jung, Jong-Shu Kim, Euikyung Kim
Reduced chilling injury in cucumber by nitric oxide and the antioxidant response Original Research Article Pages 1237-1242 Huqing Yang, Fenghua Wu, Jiyu Cheng
Ethyl carbamate in cachaça (Brazilian sugarcane spirit): Extended survey confirms simple mitigation approaches in pot still distillation Pages 1243-1247 Ian C.C. Nóbrega, José A.P. Pereira, José E. Paiva, Dirk W. Lachenmeier
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► The level of carcinogen ethyl carbamate (EC) in cachaça is relatively high. ► The profile of pot still distillation affects EC level in cachaça. ► Maximising reflux ratios in the ascending parts of pot still reduces EC. ► Minimising exposure to copper in the descending parts of pot still reduces EC.
► Phenolics decreased in the peel and increased in the flesh during cold storage. ► 1-MCP treatment resulted in lower chlorogenic acid, procyanidin B2, catechin and epicatechin. ► Quercetin 3-galactoside and quercetin 3-glucoside increased due to CA storage. ► Antioxidant activity increased during storage. ► 1-MCP decreased antioxidant activity in the peel tissue.
► We analyse 18 trace elements in edible oils from Spain by ICP-MS. ► Microwave digestion employing only nitric acid is used. ► Obtained values are compared with the maximum residue levels (MRLs) permitted. ► Cr, Cu, Fe and Mn are the most frequently found elements. ► Tendencies in the samples of the same type of oil are detected.
Corrigendum
Analytical Methods
Research highlights
Research highlights
Corrigendum to “Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea” [Food Chemistry 124 (2010) 1577–1582] Page 1248 Ho S. Lim, So H. Park, Kashif Ghafoor, Sung Y. Hwang, Jiyong Park
The effect of postharvest 1-MCP treatment and storage atmosphere on ‘Cripps Pink’ apple phenolics and antioxidant activity Original Research Article Pages 1249-1256 Nga T.T. Hoang, John B. Golding, Meredith A. Wilkes
Investigation by ICP-MS of trace element levels in vegetable edible oils produced in Spain Original Research Article Pages 1257-1262 E.J. Llorent-Martínez, P. Ortega-Barrales, M.L. Fernández-de Córdova, A. Domínguez-Vidal, A. Ruiz-Medina
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► Resolution liquid chromatography. ► Mass spectrometry. ► Olive oil. ► Phenolic compounds.
► This work describes a RT-PCR method for S. salar detection in seafood products. ► RT-PCR advantages: fast, no post PCR step, reliable, sensitivity and specificity. ► Application: normative control, verification of labelling, products traceability. ► Useful for protection of the consumer’s rights and for fisheries’ control.
► Extraction conditions of UAE of polysaccharides from mulberry leaves were optimised. ► Compared with MAE and CSE, UAE had a larger yield of polysaccharides. ► Polysaccharides extracted from the three methods showed similar physicochemical characteristics. ► Polysaccharides extracted by the three methods showed similar FT-IR spectra. ► Structure of MPS-1 and MPS-2 was preliminary researched by FT-IR, GPC and GC analysis.
► We assess the feasibility of NIRS for predicting lamb meat fatty acid composition. ► We compared ground and intact non-ground meat samples. ► Predictions were better with ground than with intact non-ground meat samples. ► NIRS is a rapid
Research highlights
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Research highlights
Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method Original Research Article Pages 1263-1267 Youssef Ouni, Ameni Taamalli, Ana Maria Gómez-Caravaca, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez, Mokhtar Zarrouk
Authentication of Atlantic salmon (Salmo salar) using real-time PCR Original Research Article Pages 1268-1272 Beatriz Herrero, Juan M. Vieites, Montserrat Espiñeira
Ultrasound-assisted extraction of polysaccharides from mulberry leaves Original Research Article Pages 1273-1279 Zhi Ying, Xiaoxiang Han, Jianrong Li
Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS) Original Research Article Pages 1280-1286 F. Guy, S. Prache, A. Thomas, D. Bauchart, D. Andueza
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and convenient tool to predict the major fatty acids in lamb meat.
► Preservatives are commonly used in cheeses production and their use is strictly regulated by the EU laws. ► A simultaneous determination of the preservatives sorbic and benzoic acid, lysozyme and natamycin in hard and pasta filata cheeses was developed. ► This is an HPLC–UV method that shows good recovery, and a short analysis time.
► Pesticides residues extraction from fruits and vegetables MAE and d-SPE. ► Quantification of 72 pesticides by GC-MSD with EPC, TID and RTL features. ► Use of DRS and AMDIS for compound identification. ► Method validation UM was carried out as per ICH and ISO/IEC: 17025:2005.
Research highlights
► Orthosiphon grandiflorus tea was investigated for its antioxidant components. ► An LC–MS/MS coupled with DPPH assay was used in the study. ► Rosmarinic acid was found as a major antioxidant of this plant. ► The rest were danshensu, caftaric acid, sagerinic acid and salvianolic acid B.
Research highlights
Research highlights
Characterisation of phenolic antioxidants in aqueous extract of Orthosiphon grandiflorus tea by LC–ESI-MS/MS coupled to DPPH assay Original Research Article Pages 1287-1293 Nitra Nuengchamnong, Kamrai Krittasilp, Kornkanok Ingkaninan
Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses Original Research Article Pages 1294-1299 Chiara Guarino, Fabio Fuselli, Alessandro La Mantia, Lucia Longo
A novel optimised and validated method for analysis of multi-residues of pesticides in fruits and vegetables by microwave-assisted extraction (MAE)–dispersive solid-phase extraction (d-SPE)–retention time locked (RTL)–gas chromatography–mass spectrometry with Deconvolution reporting software (DRS) Original Research Article Pages 1300-1308 Gouri Satpathy, Yogesh Kumar Tyagi, Rajinder Kumar Gupta
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► Subcritical water extraction of antioxidant compounds. ► Evaluation of antioxidant activity in chemical and biological systems. ► A simple RP-HPLC method for the quantitative analysis of antioxidant compounds.
►Polymerisation of 4-(2,5-di(thiophen-2-yl)-1H-pyrrol-1-yl)benzenamine as sensor matrix. ► Modification of SNS-NH2
polymer with gold nanoparticles as sensing platform. ► Combination of AuNP with a conducting polymer and glucose oxidase for glucose sensing.
► Characterisation and classification of some teas using artificial neural networks. ► Relationship between the total antioxidant activity and the flavonoids, catechins and methyl-xanthines content. ► Tea classification in various classes.
Research highlights
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Research highlights
Subcritical water extraction of antioxidant compounds from Seabuckthorn (Hippophae rhamnoides) leaves for the comparative evaluation of antioxidant activity Original Research Article Pages 1309-1316 M.S. Yogendra Kumar, Ruma Dutta, Dipti Prasad, Kshipra Misra
Gold nanoparticle modified conducting polymer of 4-(2,5-di(thiophen-2-yl)-1H-pyrrole-1-l) benzenamine for potential use as a biosensing material Original Research Article Pages 1317-1322 Sevinc Tuncagil, Caglar Ozdemir, Dilek Odaci Demirkol, Suna Timur, Levent Toppare
Antioxidant activity prediction and classification of some teas using artificial neural networks Original Research Article Pages 1323-1328 Claudia Cimpoiu, Vasile-Mircea Cristea, Anamaria Hosu, Mihaela Sandru, Liana Seserman
Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa) Original Research Article Pages 1329-1334 Melanie Stürtz, Ana B. Cerezo, E. Cantos-Villar, M.C. Garcia-Parrilla
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► Melatonin is a bioactive present in foods. ► Melatonin was identified (LC–MS) in 11 tomato varieties and four strawberry varieties. ► Melatonin ranges 4.11–114.52 ng/g in tomatoes; 1.38–11.26 ng/g in strawberries. ► This paper provides useful data for Food Composition Tables.
► A PCR based methodology is developed to trace out adulterants in olive oil. ► Combined approach of molecular biology and bioinformatics is described. ► Unique SNPs present in conserved DNA sequences used. ► Adulteration up to 5% in olive oil can be detected. ► A simple, rapid, and reproducible plastid based molecular DNA technology is reported.
► We establish the chemical fingerprints of artificial C. bovis from different sources. ► We investigate antibacterial efficacy of these samples on E. coli by microcalorimetry. ► The fingerprint–efficacy relationship was established through chemometric analysis.
► Preparation of Fe3O4 nanoparticles modified glassy carbon electrode. ► Fe3O4 nanoparticles catalyse the
electrochemical oxidation of Sudan I. ► The prepared electrode determines Sudan I with high sensitivity and selectivity. ► The developed method can determine Sudan I in chilli powder and ketchup.
Research highlights
Research highlights
Research highlights
A rapid screening for adulterants in olive oil using DNA barcodes Original Research Article Pages 1335-1341 S. Kumar, T. Kahlon, S. Chaudhary
Fingerprint–efficacy study of artificial Calculus bovis in quality control of Chinese materia medica Original Research Article Pages 1342-1347 Weijun Kong, Jiabo Wang, Qingce Zang, Xiaoyan Xing, Yanling Zhao, Wei Liu, Cheng Jin, Zulun Li, Xiaohe Xiao
Electrochemical behaviour of Sudan I at Fe3O4
nanoparticles modified glassy carbon electrode and its determination in food samples Original Research Article Pages 1348-1353 Huanshun Yin, Yunlei Zhou, Xiaomeng Meng, Tiantian Tang, Shiyun Ai, Lusheng Zhu
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► Food safety and zero tolerance principle. ► Analytical method for fluoroquinolone antibiotics in baby foods. ► Molecularly imprinted solid phase extraction and liquid chromatography.
► A very simple electroanalytical method for antioxidants in edible oils is developed. ► Square wave voltammetry on Pt band and carbon fiber disk ultramicroelectrodes. ► Monitoring changes of voltammetric signals before and after additions of base. ► The method is useful for the analysis of synthetic antioxidants in edible oils.
► An HPLC–ESI-MS-SIR method was applied to quantify the phenolic compounds of hawthorn fruits. ► Phenolic compounds in 22 hawthorn samples belonging to four species/varieties were determined. ► Significant differences of contents of phenolic compounds between hawthorn species were found.
Research highlights
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Research highlights
Multiresidue determination of fluoroquinolone antimicrobials in baby foods by liquid chromatography Original Research Article Pages 1354-1360 E. Rodriguez, M.C. Moreno-Bondi, M.D. Marazuela
Qualitative and quantitative electroanalysis of synthetic phenolic antioxidant mixtures in edible oils based on their acid–base properties Original Research Article Pages 1361-1369 Sebastian Noel Robledo, María Alicia Zón, Claudio Daniel Ceballos, Héctor Fernández
Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataegus spp.) fruits by high performance liquid chromatography–electrospray ionisation mass spectrometry Original Research Article Pages 1370-1377 Pengzhan Liu, Heikki Kallio, Deguo Lü, Chuansheng Zhou, Baoru Yang
Determination of ochratoxin A in wheat after clean-up through a DNA aptamer-based solid phase extraction column Original Research Article Pages 1378-1384 Annalisa De Girolamo, Maureen McKeague, J. David Miller, Maria C. DeRosa, Angelo Visconti
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► SPE columns containing a DNA aptamer with high affinity and specificity to OTA were prepared. ► Good performance results in the range 0.4–500 ng of OTA were obtained. ► Aptamer-SPE columns were successfully applied to the clean-up of OTA from wheat samples. ► Recovery results at spiking levels of 0.5–50 ng/g were 74–88%. ► Performances of aptamer-SPE columns were comparable to those of IMA columns.
► Rapid CZE method was developed. ► Using an indirect UV detection, nine accidulants and four preservatives were detected in 8 min. ► Analytical precision of each analyte was satisfactory. ► This method was applied to analyze the acidulants and preservatives in actual food samples. ► Compared with the chromatographic method, it was available for the simultaneous determination of acidulants and preservatives in food samples without the matrix effect.
► Partial fermentation of dried grape must for elaboration of sweet wines. ► Selected osmo-ethanol tolerant yeasts Saccharomyces cerevisiae X4 and X5. ► Electronic nose data provide discrimination between fermented and unfermented musts. ► Discrimination of wines is obtained from the volatile compounds quantified by GC.
► A method was developed for aliphatic aldehydes in wine without derivatisation. ► The derivatives are injected into a multidimensional system (MDGC/MS). ► It has been determined the occurrence of these compounds in white wines. ► It has been examine the existence of bonded or complexed forms. ► It has been evaluated their potential sensory significance.
Research highlights
Research highlights
Research highlights
Short Communication
Simultaneous analysis of acidulants and preservatives in food samples by using capillary zone electrophoresis with indirect UV detection Original Research Article Pages 1385-1390 Kenji Yoshikawa, Shintaro Saito, Akio Sakuragawa
Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose Original Research Article Pages 1391-1396 Teresa García-Martínez, Andrea Bellincontro, María de las Nieves López de Lerma, Rafael Andrés Peinado, Juan Carlos Mauricio, Fabio Mencarelli, Juan José Moreno
Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines Original Research Article Pages 1397-1403 Laura Culleré, Vicente Ferreira, Juan Cacho
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► Brix degree is the basic criterion for the evaluation of fruit juice identity. ► The sorbitol/xylitol content is the basic criterion for the evaluation of fruit juice authenticity. ► Brix degree of natural pomegranate juice changed from 12.2 to 17.8. ► The sorbitol/xylitol content of pomegranate juice ranged between 16.0 and 423.0 mg/L.
Research highlights
Corrigendum
Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice Pages 1404-1407 İlkay Türkmen, Aziz Ekşi
Corrigendum to “Quantitative and qualitative study of spelt and wheat fibres in varying milling fractions” [Food Chemistry 122 (2010) 857–863] Page 1408 E. Escarnot, R. Agneessens, B. Wathelet, M. Paquot
Calendar Pages I-II
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