Showing papers in "Food Chemistry in 2001"

TL;DR: In this paper, the authors focus on the extraction of polyphenols from agricultural and industrial wastes, and summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified.

TL;DR: In this paper, the phenolic component of freeze-dried olive fruit was fractionated by high-performance liquid chromatography using ultraviolet, atmospheric pressure chemical ionisation (APCI) and electrospray ionization (ESI) detection.

TL;DR: In this article, the antioxidant-rich fractions were extracted from grape seeds (Vitis vinifera) using various solvents, such as acetone, ethyl acetate, methanol, and mixtures of different Solvents such as EtOAc and water in 9:1, 17:3 and 4:1 ratios.

TL;DR: The ABTS/H2O2/HRP decoloration method as discussed by the authors is capable of determining both hydrophilic and lipophilic antioxidant properties, thus, it is possible estimate the antioxidant activity of both antioxidant types in the same sample.

TL;DR: In this article, the antioxidant properties of sage polyphenols, consisting of flavone glycosides and a range of rosmarinic acid derivatives, were evaluated for their capacity to scavenge DPPH and superoxide anion radicals and also to reduce Mo(VI) to Mo(V).

TL;DR: In this article, Agaricus bisporus, Pleurotus ostreatus and Boletus group were analyzed fresh or after cooking, and the results showed that botanical variety, processing and cooking are all effective determinants of mushroom proximate composition.

TL;DR: In this article, the free radical scavenging activity of Maillard reaction products (MRPs) produced by heating glucose or lactose with lysine, alanine or glycine was estimated directly by means of a 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) method.

TL;DR: In this article, the antioxidant properties of lemons, oranges and grapefruits were evaluated and compared with their total radical-trapping antioxidative potential (TRAP), and the results showed that lemons possess the highest antioxidant potential among the studied citrus fruits and are preferable for dietary prevention of cardiovascular and other diseases.

TL;DR: In this paper, the effects of chitosan coating in extending postharvest life of longan fruits and maintaining their quality were investigated, where the fruits were treated with aqueous solutions of 0.5, 1.0 and 2.0% chitosa, respectively, and then stored at 2°C and 90% relative humidity.

TL;DR: Aroma extract from dried clove buds [Syzygium aromaticum (L.) Merr. et Perry] was obtained by using steam distillation under mild conditions (55°C and 95 mm Hg). The antioxidant property of the aroma extract was evaluated in two different assays.

TL;DR: The biochemical diversity of wild accessions originating from Ethiopia and Kenya for C. arabica and C. canephora revealed that the two species showed significant accession differences for all compounds, and between-species-average-content comparison confirms that C. arabica showed more trigonelline and sucrose and that C-canephora presented more CGA and caffeine.

TL;DR: All samples showed a much higher content of ω-3 PUFA when compared to standard menhaden oil, and the ratio of PUFA/saturated of the samples ranged from 5.49 to 25.2.

TL;DR: In this paper, the authors used HPLC and mass spectrometric detection to quantify the presence of flavonoid aglycones in commonly eaten fresh herbs, such as parsley, chives, coriander, cress, dill, lemon balm, lovage, oregano and watercress.

TL;DR: Functional properties were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour, and flour samples could be potentially added to food systems such as bakery products and ground meat formulations, not only as a nutrient supplement, but also as a functional agent in these formulations.

TL;DR: In this paper, four starches (Carneval, Carrera, Grande and Keoma) of field pea (Pisum sativum L) were isolated and their physicochemical properties were compared with those of other legume starches.

TL;DR: In this article, the apparent quantum yield for photobleaching has been determined for red cabbage extract at 25°C in air-saturated McIlvaine buffer, using monochromatic light at each of the irradiation wavelengths, 313, 366, and 436 nm, in continuous photolysis experiments, in order to provide an objective measure for the sensitivity of this food colorant to ultraviolet and visible light.

TL;DR: A comprehensive study to evaluate the relative antibrowning activity of 36 known compounds was conducted in this article, where five chemical groups, including carboxylic acids, ascorbic acid derivatives, sulfur containing amino acids, phenolic acids and other miscellaneous compounds were tested on apple slices under the same conditions.

TL;DR: In this article, the influence of the stage of fruit ripening on analytical parameters which determine oil quality during four successive crop seasons, in an attempt to establish an optimum harvesting time for ‘Cornicabra’ olives.

TL;DR: The predicted biological value and protein efficiency ratio of beach peaprotein isolates indicated the high quality of products so prepared and the pH and NaCl concentration effectively changed the functional properties of protein isolates.

TL;DR: In this article, the antioxidative effects of some honeys, royal jelly, and propolis were evaluated using a lipid peroxidation model, and the results showed that the superoxide-scavenging activities of all honeys were drastically decreased by heat treatment.

TL;DR: In this article, the influence of operative conditions adopted during the malaxation of pastes on the quality of resulting oils was studied, and the authors compared sensory characteristics, secoiridoid compounds and the volatile composition of oils extracted from homogeneous batches of olive fruits from Coratina and Frantoio cultivars.

TL;DR: The results seem to indicate the existence of certain marker compounds for the floral origins assessed, including acacia, chestnut, eucalyptus, heather, lavender, lime, rape, rosemary and sunflower.

TL;DR: In this article, Shiitake and two oyster mushrooms contained more than 60% of the protein in the two types of mushrooms, i.e., Arabitol was found in the highest amounts only in winter mushrooms.

TL;DR: In this paper, Olive oil residues were tested for their composition in simple phenolic compounds as a function of the extraction system, i.e., the three and two-phase centrifugation systems.

TL;DR: In this paper, the freeze-thaw process has a detrimental effect on the quality of catfish fillets, particularly after three days of chilled storage, and a small non-significant increase in non-heme iron content was observed with a concomitant decrease in heme iron.

TL;DR: In this paper, the enthalpy of gelatinized starch was determined after 14 days of storage at 4°C using differential scanning calorimetry (DSC), which is the state-of-the-art method.

TL;DR: In this article, the antioxidative potential of ethanolic extracts from roasted wheat germ was compared with extracts from other roasted food, including ground and roasted hazelnut and sweet almond, respectively.

TL;DR: Sensory schemes, based on the Tasmanian Food Research Unit (TFRU) scheme for raw fish and on the Torry scheme for cooked fish were modified to be appropriate for whole cultured sea bream, according to the trained panellists’ perceptions, during the storage period in ice.

TL;DR: In this article, the authors classified 33 greek wines from various regions by employing both instrumental and sensory analysis, which resulted in satisfactory classifications of only Greek red wines in terms of their geographical origin.

TL;DR: In this article, the effect of acid strength and pH of the precipitating solution on the yield and purity of pectin was investigated, and the results showed that the acid strength had a significant effect on the pectins' yield.