Showing papers in "Food Chemistry in 2005"

TL;DR: In this paper, 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.

TL;DR: Eleven essential oils, namely, Cananga odorata (Annonaceae), Cupressus sempervirens (Cupressaceae), Curcuma longa (Zingiberaceae), Cymbopogon citratus (Poaceae), Pinus radiata (Pinaceae), Piper crassinervium (Piperaceae), Psidium guayava (Myrtaceae), Rosmarinus officinalis (Lamiaceae), Thymus x citri

TL;DR: In this paper, the contents of free flavones (apigenin and luteolin) and flavonols (kaempferol, myricetin and quercetin) were determined by HPLC analysis.

TL;DR: Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by gas chromatography and mass spectrometry (GC/MS).

TL;DR: In this article, the effects of microwave and conventional cooking methods were studied on total phenolics and antioxidant activity of pepper, squash, green beans, peas, leek, broccoli and spinach.

TL;DR: In this article, a novel biodegradable starch/clay nanocomposite films, to be used as food packaging, were obtained by homogeneously dispersing montmorillonite nanoparticles in different starch-based materials via polymer melt processing techniques.

TL;DR: The most popular methods for determining chain-breaking antioxidant activity (AOA) of food are considered with the aim to estimate their reliability and limitations in this paper, where the main requirements imposed on these methods have been suggested.

TL;DR: In this article, the total phenolics recovered by ethyl acetate from the water extract, were determined by the Folin-Ciocalteu procedure and ranged from 881-±-042 (Greek mountain tea) to 1216 −±-320 mg (Chinese green tea) GAE (Gallic acid equivalents)/cup The antioxidant activity was evaluated by two methods, DPPH and chemiluminescence assays, using Trolox and quercetin as standards.

TL;DR: In this article, a face-centered cubic design (FCD) was used to investigate the effects of solvent composition (%), extraction temperature (°C) and time (min) on the response, total antioxidant activity (TAA).

TL;DR: In this paper, the functional properties of fiber concentrates from apple and citrus fruit residues, in order to use them as potential fibre sources in the enrichment of foods, was carried out.

TL;DR: In this paper, the in vitro antimicrobial and antioxidant activities of the essential oil and various extracts (prepared by using solvents of varying polarity) of Salvia tomentosa (Miller) were examined.

TL;DR: In this paper, the antioxidant properties of buckwheat (Fagopyrum esculentum Moench) extracts were evaluated and compared with butylated hydroxyanisole (BHA), BHT and tertiary butylhydroquinone (TBHQ) using a β-carotene bleaching assay, a 2,2-diphenyl-β-picrylhydrazyl (DPPH) assay and the Rancimat method.

TL;DR: In this paper, the authors determined the phenolic profile of seven different varieties of ripe date palm fruit (Phoenix dactylifera) from Algeria by LC-DAD-MS (ESI+), to investigate their respective antioxidant activities by the DPPH· method and to estimate their phenolic content using the Folin-Ciocalteu method.

TL;DR: In this article, the effects of domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and antinutritional factors of mung bean seeds were studied.

TL;DR: The compositions and some properties of acid-soluble collagens (ASC) of the skin and bone of bigeye snapper (Priacanthus tayenus) were investigated in this article.

TL;DR: In this article, a large number of plants, which have been used as food and herbs in Thailand, were investigated for their antioxidant activity by using a β-carotene bleaching method.

TL;DR: In this article, the effect of salting and smoking on the keeping quality of chub mackerel was studied over a period of 30 days, based on sensory analysis and biochemical indices determination.

TL;DR: In this article, the antioxidant activity of five indigenous rice bran varieties, i.e., Rice bran-Super kernel (RB-kr), RB-s2, RB-S2-2000, RBs2-386, RBS-386 and RB-86, collected from the same agricultural plots, was evaluated by measurement of total phenolic content, antioxidant activity in linoleic acid system, reducing power, metal chelating ability, scavenging capacity, and conjugated dienes.

TL;DR: In this article, the effect of heating on antioxidant effectiveness and the chemical composition of basil, cinnamon, clove, nutmeg, oregano and thyme essential oils was investigated. And the ability of these essential oils to protect α-tocopherol, contained in virgin olive oil, against thermal oxidative degradation was investigated, and the essential oils tested exhibited good antioxidant properties and might be efficiently used to control lipid oxidation during food processing.

TL;DR: In this article, the spectral features of edible oils and fats were studied and the unsaturation bond (C C) in IR and Raman spectra was identified and used for discriminant analysis.

TL;DR: In this article, the phenolic antioxidants of pistachio hull were extracted by two different solvent extraction methods (solvent and ultrasound-assisted methods) with three different solvents (water, methanol and ethyl acetate) and the results were compared with supercritical fluid extraction (SFE).

TL;DR: In this paper, the antioxidant activity of the fruit skin has been analyzed using different assays, such as hydroxyl radical-scavenging assay, based on the benzoic acid hyroxylation method, superoxide radical scavenging assay based on photochemical reduction of nitroblue tetrazolium (NBT) in the presence of a riboflavin-light-NBT system, and lipid peroxidation assay, using egg yolk as the lipid rich source.

TL;DR: In this paper, a 1-butanol soluble fraction extracted from dulse exhibited OH scavenging activity±EDTA (non-site and site specific activity) in a deoxyribose assay, which was associated with aqueous/alcohol-soluble compounds characterized by phenolic functional groups with reducing activity.

TL;DR: In this paper, the authors analyzed the properties of lemon balm, oregano, and peppermint after harvest and after drying to determine their antioxidant activity and content of total phenolics, l -ascorbic acid, and carotenoids.

TL;DR: The antioxidant potentials of a total ethanolic extract of Hypericum perforatum (TE) and fractions were evaluated and correlated with their phenolic contents in this article, and the extracts were fully characterised by HPLC-DAD-MS-MS.

TL;DR: In this article, the oxygen radical absorbing capacity (ORAC PE ) assay with phycoerythrine was used to determine antioxidant activities of water-soluble Maillard reaction products from the reaction between histidine (His) and glucose (Glu).

TL;DR: In this paper, the main sensory defects found in virgin olive oil (winey-vinegary, mustiness-humidity, fusty and rancid) were studied by dynamic headspace high-resolution gas chromatography with flame ionisation and mass spectrometry detection.

TL;DR: Peptide maps of ASC and PSC hydrolysed by V8 protease and lysyl endopeptidase showed some differences in peptide patterns between the two fractions, suggesting differences in amino acid sequences and collagen conformation.

TL;DR: In this article, the variability in physicochemical, functional, thermal, and pasting properties of flours from five desi (PBG-1, PDG-4 and GPF-2) and one kabuli type (L-550) chickpea cultivars were studied and related to each other.