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JournalISSN: 0308-8146

Food Chemistry

About: Food Chemistry is an academic journal. The journal publishes majorly in the area(s): DPPH & Ascorbic acid. It has an ISSN identifier of 0308-8146. Over the lifetime, 31488 publication(s) have been published receiving 1410722 citation(s).

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Topics: DPPH, Ascorbic acid, Starch ...read more
Papers
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Journal ArticleDOI: 10.1016/S0308-8146(98)00102-2
01 Mar 1999-Food Chemistry
Abstract: Flavonoid content of mulberry leaves of 19 varieties of species, determined spectrophotometrically in terms of rutin equivalent, varied from 11.7 to 26.6 mg g −1 in spring leaves and 9.84 to 29.6 mg g −1 in autumn leaves. Fresh leaves gave more extract than air-dried or oven-dried ones. HPLC showed that mulberry leaves contain at least four flavonoids, two of which are rutin and quercetin. The percentage superoxide ion scavenged by extracts of mulberry leaves, mulberry tender leaves, mulberry branches and mulberry bark were 46.5, 55.5, 67.5 and 85·5%, respectively, at a concentration of 5 μg ml −1 . The scavenging effects of most mulberry extracts were greater than those of rutin (52.0%).

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Topics: Rutin (58%), Moraceae (56%), Quercetin (52%)

5,429 Citations


Journal ArticleDOI: 10.1016/J.FOODCHEM.2005.07.042
01 Jan 2006-Food Chemistry
Abstract: Phenolic compounds, ubiquitous in plants are an essential part of the human diet, and are of considerable interest due to their antioxidant properties. These compounds posses an aromatic ring bearing one or more hydroxyl groups and their structures may range from that of a simple phenolic molecule to that of a complex high-molecular weight polymer. Flavonoids, which bear the C6–C3–C6 structure, account for more than half of the over eight thousand different phenolic compounds. The antioxidant activity of phenolic compounds depends on the structure, in particular the number and positions of the hydroxyl groups and the nature of substitutions on the aromatic rings. Fruits, vegetables and beverages are the major sources of phenolic compounds in the human diet. The food and agricultural products processing industries generate substantial quantities of phenolics-rich by-products, which could be valuable natural sources of antioxidants. Some of these by-products have been the subject of investigations and have proven to be effective sources of phenolic antioxidants. When tested in edible oils, and in fish, meat and poultry products, phenolic-rich extracts have shown antioxidant activities comparable to that of synthetic antioxidants. Practical aspects of extraction and production of sufficient amounts of natural antioxidants from most of these sources remain to be elucidated.

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2,459 Citations


Journal ArticleDOI: 10.1016/J.FOODCHEM.2004.10.006
Aline Meda1, Charles Euloge Lamien1, Marco Romito, Jeanne Millogo1  +1 moreInstitutions (1)
01 Jul 2005-Food Chemistry
Abstract: Several honey samples (27) from Burkina Faso were analyzed to determine their total phenolic, flavonoid and proline contents as well as their radical scavenging activity. These samples consisted of 18 multifloral, 2 honeydew and 7 unifloral honeys, derived in the latter cases from flowers of Combretaceae, Vitellaria, Acacia and Lannea plant species. The total phenolic contents varied considerably with the highest values obtained for honeydew honey. Similarly, much variation was seen in total flavonoid and proline content, with Vitellaria honey having the highest proline content. Vitellaria honey was also found to have the highest antioxidant activity and content. The correlation between radical scavenging activity and proline content was higher than that for total phenolic compounds. This suggests that the amino acid content of honey should be considered more frequently when determining its antioxidant activity.

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1,652 Citations


Journal ArticleDOI: 10.1016/J.FOODCHEM.2008.09.001
15 Apr 2009-Food Chemistry
Abstract: Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colours, innocuous and beneficial health effects. Despite the great potential of application that anthocyanins represent for food, pharmaceutical and cosmetic industries, their use has been limited because of their relative instability and low extraction percentages. Currently, most investigations on anthocyanins are focused on solving these problems, as well as their purification and identification. In this paper, the most recent advances in the chemical investigation of the anthocyanins are summarised, emphasising the effects of pH, co-pigmentation, metal ion complexation and antioxidant activity on their stability.

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1,532 Citations


Journal ArticleDOI: 10.1016/S0308-8146(00)00223-5
01 Feb 2001-Food Chemistry
Abstract: The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new antioxidants. Oxidation reactions are not an exclusive concern for the food industry, and antioxidants are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. Polyphenols are the major plant compounds with antioxidant activity, although they are not the only ones. In addition, other biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity and antiaging activity have been reported for natural and synthetic antioxidants. Special attention is focussed on their extraction from inexpensive or residual sources from agricultural industries. The aim of this review, after presenting general aspects about natural antioxidants, is to focus on the extraction of antioxidant compounds (mainly polyphenols) from agricultural and industrial wastes, as well as to summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified.

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1,513 Citations


Performance
Metrics
No. of papers from the Journal in previous years
YearPapers
2022880
20212,889
20201,878
20192,101
20181,831
20171,812

Top Attributes

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Journal's top 5 most impactful authors

Soottawat Benjakul

132 papers, 10.7K citations

Fereidoon Shahidi

116 papers, 10.1K citations

Isabel C.F.R. Ferreira

96 papers, 6.7K citations

David Julian McClements

89 papers, 6K citations

Lillian Barros

75 papers, 4.9K citations

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