Showing papers in "Journal of Food Composition and Analysis in 2011"

TL;DR: In this paper, the 50 most popular antioxidant-rich fruits, vegetables and beverages in the US diet were identified and analyzed for their antioxidant capacities, total phenolics and flavonoids content.

TL;DR: In this paper, the main fatty acids ranked in the following order of abundance: α-linolenic acid (α Ln), α Ln, LnLn, O Ln and Stearic acid(S) for both extraction systems.

TL;DR: In this article, the relationship between total phenolic and mineral contents with antioxidant activities of pulps and peels from eight banana (Musa sp.) cultivars were studied using Folin-Ciocalteu colorimetric method, and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and ferric reducing antioxidant potential (FRAP) assay.

TL;DR: The results revealed the effect of different extracting solvents in altering the quantitative analyses of all vegetables and 70% acetone was identified as the most efficient solvent for extracting polyphenolic antioxidants from the vegetables.

TL;DR: In this paper, the authors reviewed the global research over the past 50 years that has contributed to knowledge on the composition and characterization of almonds, specifically the lipids and fatty acids, proteins and amino acids, carbohydrates (including dietary fiber), minerals and vitamins.

TL;DR: This paper evaluated the variations found in color and concentration of the compounds (which produce the color) on spray-dried powders, obtained from blueberry extracts with added mesquite gum.

TL;DR: In this paper, changes in bioactive compounds and antioxidant activities of an ordinary (Rio Grande) and three high-lycopene (HLY 13, HLY 18 and Lyco 2) tomato cultivars were studied at four different fruit ripening stages (green, green-orange, orange-red and red-ripe).

TL;DR: In this paper, the authors used pattern recognition tools to gain insights into the variations in antioxidant profiles between fruits and vegetables using pattern recognition techniques and achieved classification based on global antioxidant activity, levels of antioxidant groups (total phenolics, total anthocyanins, ascorbic acid) and quality parameters (instrumental color, moisture).

TL;DR: In this article, Pomegranate juice (PJ) was subjected to UV-C irradiation as a nonthermal technology and changes in major quality characteristics of juice such as anthocyanins, polymeric color, antioxidant activity and total phenol content were determined.

TL;DR: In this paper, the authors investigated the effect of methanol, acetone (50, 90% and 100%, v/v) and distilled water on the extractability of some of the antioxidant compounds (total phenols, tannins, flavonoids, anthocyanins) of bunga kantan inflorescence.

TL;DR: In this paper, the authors measured six phenolic compounds by HPLC, the total phenolic content by Folin-Ciocalteu, and antioxidative activities by three methods in the sweet potato plant and in home processed roots.

TL;DR: In this article, the authors evaluated the quality of drinking waters: 37 bottled water samples available in the market and 15 tap water samples supplied by municipal pipelines and found that 20% of the tested water samples contained one or more components exceeding the Italian regulations (Cl−, SO42−, NO3− limit for infants, F−, As) and the WHO guidelines (B, U).

TL;DR: Raw and cooked pumpkin leaves had the highest index of nutritional quality for protein, while cowpea leaves was the poorest source of minerals compared to the other leafy vegetables.

TL;DR: The potential of various artichoke parts as a source of different levels of dietary phenolics is shown, and the phenolic profile was significantly different between cultivars and in different parts of the head, suggesting that individual compounds are accumulated preferentially in specific head parts and cultivars.

TL;DR: In this paper, PARAFAC was applied for exploratory analysis and the four obtained components were assigned to different fluorophores present in the wine samples according to bibliographic data.

TL;DR: In this paper, the authors compared the chemical composition and antioxidant properties of mature and baby artichokes, in raw state and after cooking, and found that cooking increased proteins and lipids in baby and mature artichoke (p < 0.05).

TL;DR: A potential probiotic Bacillus subtilis CS90 was isolated from Korean soybean paste (Doenjang) and investigated during the fermentation of soybean fermented food cheonggukjang.

TL;DR: In this article, the authors compared the bioactive compounds and the level of antioxidant activity of four different kiwifruit cultivars (Hayward, Daeheung, Haenam, and Bidan) for human consumption.

TL;DR: In this paper, the advantages and pitfalls of the methods currently used to assay melatonin in wines (ELISA, LC-fluorescence and LC-ESI-MS/MS) are presented.

TL;DR: In this article, a first-order kinetic mechanism is used for describing the thermal degradation of lutein, β-carotene (β-c) and β-cryptoxanthin (βcry) in virgin olive oils (VOO).

TL;DR: In this paper, an informative and effective measure of antioxidant capacity based on DPPH (2,2-diphenyl-1-picrylhydrazyl) bleaching kinetic profiles has been developed using principal component analysis (PCA).

TL;DR: The amount of each specific antioxidant, as well as the HAA and LAA, were both influenced by genotype and sampling area, emphasizing the need to evaluate watermelon biodiversity in order to improve its nutritional value.

TL;DR: The proximate nutrient composition, mineral contents, enzymatic and nonenzymatic antioxidant potential of three Caulerpa species were investigated in this paper, and the results showed that all three species were high in ash (24.20-33.70%) and carbohydrate content (37.23-48.95%) on dry weight basis.

TL;DR: In this article, changes in bioactive compounds and antioxidant activities of three commercial selections (Crimson sweet, Dumara and Giza) and two new selections (P503 and P403) of watermelon cultivars were investigated at four different fruit ripening stages (white, white-pink, pink and red-ripe).

TL;DR: In this paper, a validation process for the simultaneous analysis of 21 elements: lithium (Li), aluminium (Al), vanadium (V), manganese (Mn), cobalt (Co), nickel (Ni), copper (Cu), zinc (Zn), gallium (Ga), germanium (Ge), arsenic (As), strontium (Sr), molybdenum (Mo), silver (Ag), cadmium (Cd), tin (Sn), antimony (Sb), tellurium (Te), barium (Ba), mercury (

TL;DR: In this article, the nutritional composition and energy content of five Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara, and chemical analyses were performed to determine the content of reducing sugars, starch, fructose, glucose, sucrose, fibre, fat, protein, moisture, vitamin C and amino acids.

TL;DR: The aim of this project was to compile an on-line Irish food composition database, which is compatible with international standards, and includes homemade meat, fish and vegetable dishes, manufactured cereal products and nutritional supplements.

TL;DR: An inductively coupled plasma mass spectrometry (ICP-MS) methodology was validated and used for accurately determining the concentration of 17 elements (Al, As, B, Ba, Ca, Co, Cu, Fe, K, Mn, Na, Ni, P, Pb, Sr, Zn) in Portuguese wines as mentioned in this paper.

TL;DR: The comparison of cheeses obtained from milk of the same ruminant species but through different production technologies reported statistically significant differences in the fatty acid profiles that could be due to a different degree of lipolysis in the cheeses compared; this suggests that the factors involved inThe cheesemaking process generally do not affect the CLA content in milk fat.