共查询到20条相似文献,搜索用时 0 毫秒
1.
2.
Chinese olive (Canarium album L.), one native and well-known tropical fruit tree in the southeast of China, contain a large amount of phenolics and possess
great pharmacological activities. In this study, phenolics were extracted from Chinese olive fruit using 80% (v/v) aqueous
acetone, and seven phenolic compounds were isolated and purified by Polyamide column and Toyopearl HW-40 column chromatography
from crude extracts. Their structures were elucidated by high performance liquid chromatography coupled to diode array detection
and electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS), and where possible by 1H NMR and 13C NMR spectrometry. Except gallic acid and hyperin, five phenolic compounds including methyl gallate, ethyl gallate, corilagin,
kaempferol-3-glucoside and amentoflavone were first identified in Chinese olive. 相似文献
3.
The purpose of the present study was to evaluate small and high molecular phenolics (tannins) and antioxidant activity of
Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants. The fruits of Aronia melanocarpa Elliot were collected in the middle of October at a plantation near Wroclaw, Poland. The pomace has a much higher content
of phenolics in comparision to juice and fruits. Results showed that polymeric proanthocyanins, predominantly of (−)epicatechin,
are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration
ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids
(chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides:
3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside. The higher antioxidant activity expressed as TEAC was measured in
pomace >fruit >juice. 相似文献
4.
Fatty seeds of Papaver somniferum and Corylus avellana undergo a rapid microbial degradation after being ground. Those bacteria and fungi which are mainly responsible for the microbial decay were identified, and the most important growth and death processes were documented using crucial indicator-organisms. Additionally, an aflatoxin-screening was carried out in order to assess the possible risk-potential of food intoxication. The acid value (indicator for free fatty acids) of poppy seeds and hazelnut kernels was determined during their fermentation in order to document the decomposition of triglycerides.In this study it could be proved that initially a natural decay of oil seeds is caused by bacteria, yeasts and mould fungi. After the bacteria died in the course of time, yeasts and mould fungi dominated the germ spectrum. Bacteria taking part in the degradation were identified as varieties of Staphylococcus xylosus, Enterobacteriaceae and coliforms. Yeasts were identified as Pichia burtonii, and the mould fungi are associated with the genus Alternaria.On account of the absence of the genus Aspergillus in the spectrum of mould fungi, no aflatoxin was produced. 相似文献
5.
Juan Liu Bing Gu Jun Bian Shuigen Hu Xi Cheng Qiangkun Ke Huifang Yan 《European Food Research and Technology》2008,227(3):919-924
To acquire the effectiveness of oral treatments, aqueous extracts of Anodonta woodiana (HB) were incorporated into liposome and its antitumor activities evaluated in vivo. The HB-loaded liposomes (HBL) were prepared
at a mean size of 14.85 μm by reverse-phase evaporation method. Referring to the maximum tolerated doses test, mice with orally
administrated HBL, at a 3 g/kg body weight dosage, showed no obvious acute toxic sign. Furthermore, the tumoricidal activities
of HBL against C26 murine colon carcinoma, Lewis lung tumor, human QGY hepatic carcinoma and MKN-45 gastric tumor were examined,
respectively. In contrast to free HB, HBL possessed remarkable antitumor activity. Simultaneously, the effect of HBL was observed
in a dose-dependent manner. For C26 murine colon carcinoma and Lewis lung tumor, the inhibitory ratios of HBL were 54.36 and
51.97% at a dose of 400 mg/kg, respectively. The suppression of tumor growth and the reduction in body weight were more pronounced
in human QGY hepatic carcinoma and MKN-45 gastric tumors inoculated mice by treatment of HBL during 30 days. All these promising
results implied that liposome-incorporated aqueous extracts of Anodonta woodiana had a more potential application as a natural antitumor and immunomodulator formulation. 相似文献
6.
Zhiyong He Wenshui Xia Qinghua Liu Jie Chen 《European Food Research and Technology》2009,228(3):339-343
Chinese olive (Canarium album L.), a native and a well-known tropical fruit tree in the southeast of China, contains large amount of phenolics and possesses
great pharmacological activities. In this study, phenolics were extracted from Chinese olive fruit pulp using 80% (v/v) aqueous
acetone, and acetone extracts were further fractioned with petroleum ether, ethyl acetate and n-butanol sequentially. From n-butanol fraction, a new phenolic compound was isolated and purified through AB-8 adsorption resin column chromatography,
polyamide column chromatography and TSK Toyopearl HW-40 (S) column chromatography, and the structure of the new compound was
established as 3-O-galloyl quinic acid butyl ester by electrospray ionization mass spectrometry (ESI-MS), 1D- and 2D-NMR (DEPT, COSY, HMBC,
HMQC) and UV–vis techniques. 相似文献
7.
Burcu Olanca Dilek Sivri Ozay Hamit Koksel 《European Food Research and Technology》2009,229(5):813-820
Wholemeal samples were obtained from five durum wheat cultivars at two different bug (Eurygaster spp.) damage levels (medium and high damage). The samples were incubated (60 and 120 min) and used in size exclusion high
performance liquid chromatography (SE-HPLC) analyses. The results showed that the amount of larger polymeric protein (TP1)
and smaller polymeric protein (TP2) obtained from total (sodium dodecyl sulfate soluble) proteins decreased significantly
in the bug-damaged samples, while the amount of total larger monomeric proteins (TP3) increased. The polymeric/monomeric protein
ratio of all cultivars decreased at 60 min of incubation with increasing damage level. For all cultivars, the ratio of unextractable
polymeric protein (UPP%) significantly decreased at 60 min of incubation except cv. Diyarbakir. The results suggested that
bug protease caused depolymerization and/or disaggregation of polymeric proteins to lower their average molecular size. The
changes in protein structure as determined using SE-HPLC supported by the decreases in gluten content and gluten index values
which decreased with suni-bug damage. Deteriorative effects of bug damage on durum wheat quality were found to be quite similar
to those on bread wheats. 相似文献
8.
The histidine decarboxylating activity and production of biogenic amines by Morganella morganii (NCIMB, 10466), Klebsiella pneumoniae (NCIMB, 673) and Hafnia alvei (NCIMB, 11999) were investigated using a rapid HPLC method. Derivatisation of the bacterial samples was carried out using benzoyl chloride. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water. Bacterial strains not only produce histamine in histidine-enriched broth but also the other biogenic amines. The chromatographic results show that bacterial strains are also capable of producing spermine and spermidine in histidine-enriched broth. Bacterial ammonia production by all three strains was clearly detected since ammonia is generated during the degradation of histidine. The study demonstrates that the highest histamine production was obtained by Morganella morganii, followed by Klebsiella pneumoniae, and the lowest with the Hafnia alvei. Therefore, Morganella morganii and Klebsiella pneumoniae have strong histidine decarboxylase activity since they are prolific histamine-forming bacteria 相似文献
9.
Dioscorea batatas Decne (DBD) has been traditionally used as folk medicine and health food in Korea. One glycoprotein was isolated from DBD
and confirmed to have 30 kDa molecular weight. The DBD glycoprotein was tested its antioxidative activity and characterized
in various chemical conditions. The DBD glycoprotein has the optimal free radical scavenging activities in acidic and neutral
pH and up to 85 °C. In the M2+ ions (Ca2+, Mn2+, and Mg2+) in the presence of EDTA, the activities of DBD glycoprotein reduced, compared to DBD glycoprotein alone without metal ion.
Interestingly, the results in this study indicated that the activities of DBD glycoprotein do not depend on the presence of
EDTA. Interestingly, when DBD glycoprotein was treated with deactivation agents (pronase E or NaIO4), scavenging activity of DBD glycoprotein was decreased. The anti-oxidative effects of DBD glycoprotein on hydroxyl radicals
in cell-free system revealed, and the DBD glycoprotein has remarkable scavenging effects on hydroxyl radicals generated by
G/GO. Furthermore, the results in this study showed that the DBD glycoprotein (200 μg/ml) significantly inhibits intracellular
ROS amounts and protects from cytotoxicity in primary mouse splenocyte culture treated with GO (30 mU/ml). Therefore, we speculate
that DBD glycoprotein has an antioxidative potential as one of natural antioxidants. 相似文献
10.
Heidi B. Graversen Eleonora Miquel Becker Leif H. Skibsted Mogens L. Andersen 《European Food Research and Technology》2008,226(4):737-743
Black chokeberry juice (Aronia melanocarpa, Elliot), blackcurrant juice (Ribes nigrum, Ben Lomond) and α-tocopherol were found to protect phosphatidyl choline against oxidation in a peroxidating liposome system
as evidenced by lag phases for formation of conjugated dienes. When present together, black chokeberry juice and α-tocopherol
showed a clear synergistic effect on the length of the lag phase, while effects of blackcurrant juice and α-tocopherol were
additive. The concentration of total phenolics in black chokeberry juice was six times higher than in blackcurrant juice (gallic
acid equivalents). Ascorbic acid corresponded to 1% of total phenolics in black chokeberry juice and 10% in blackcurrant juice.
Based on the length of the lag phase, the phenolics present in black chokeberry were on an average, twice efficient as scavengers
of lipid peroxyl radicals as phenolics in blackcurrant. Black chokeberry was by HPLC analysis of peroxidating liposomes, in
contrast to blackcurrant, found to protect α-tocopherol efficiently against oxidation to the end of the lag phase. The phenolics
present in black chokeberry juice were concluded to be more efficient in regenerating or protecting α-tocopherol than ascorbic
acid or the phenolics in blackcurrant. As for the phenolics, this was further evidenced by ranking of their radical scavenging
activity as studied by ESR-spectroscopy. 相似文献
11.
Sencer Buzrul Hami Alpas Alain Largeteau Gérard Demazeau 《European Food Research and Technology》2008,227(2):443-448
The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (∼22 °C) and at five pressure levels (400,
450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were
reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (δ) of the reduced Weibull model was described with respect to high pressure (P). This approach can be used to define a z
p
value analogous to the modeling of the classical D value (increase in pressure that results in one log unit decrease of δ values). The development of accurate survival models under high pressure, as presented here, can be very beneficial to food
industry for designing, evaluating and optimizing HHP processes as a new preservation technology. 相似文献
12.
Brovada is an ancient traditional product from the northeast Italian region, included in any list of typical Italian products, which is obtained by natural fermentation of turnips (Brassica rapa). Turnips are cleaned and put in vats, alternating them with a layer of grape skins. Before covering the vat a mix of water and salt or water only is added. The vegetable fermentation is a spontaneous process caused by the microorganisms present on the various components (turnip and grape skins). A total 225 lactic acid bacteria (LAB) and 63 yeasts were isolated during this natural fermentation process. The main heterofermentative population was identified as
Lactobacillus spp. while the major homofermentative LAB were Pediococcus spp., Candida spp. was the main yeast present. During the first 24 h of fermentation, the pH decreased rapidly to 3.7. At different steps of fermentation the headspace aroma compounds of
brovada were analyzed by solid-phase-micro-extraction/gas chromatography/flame ionization detection to define the characteristic aroma profile of this particular product. 相似文献
13.
M. Concepción Ayuso M. Josefa Bernalte Mercedes Lozano M. Isabel García Vicente Montero de Espinosa M. Milagros Pérez M. Teresa Hernández Norbert Somogyi 《European Food Research and Technology》2008,227(2):557-563
Twelve hybrids obtained by crossing of different Hungarian cultivars and the Spanish ‘Jaranda’, ‘Jariza’ and ‘Jeromín’ have
been studied. The aim of this work was to select those peppers with high capsaicinoids content, and good agronomic and industrial
characteristics, as ‘Jeromín’, the only local cultivar used for pungent (hot) paprika, has a low and irregular pungency depending
on the year. The crop productive characteristics, ASTA colour, carotenoid pigment content and pungency of the paprika has
been studied and elaborated following the traditional procedure of La Vera (Extremadura, Spain). The productive characteristics
and pigment concentration of the crossings were, in general, similar to that of local cultivars, and all of them could be
suitable for hot paprika production, because their capsaicinoid content was higher than that of ‘Jeromín’ (78 mg kg−1 dwt of total capsaicinoids). The most pungent hybrids were Kibedicsipos × Jariza, Jeromín × Szegedi178 and Jaranda × Szegedi179,
with a total capsaicinoid content of 1,240, 1,107, and 997 mg kg−1 dwt, respectively. Their paprikas showed a carotenoid pigment content higher than that of ‘Jaranda’, which is considered
as a high quality paprika. 相似文献
14.
Genotypic variation of mineral elements contents in rice (<Emphasis Type="Italic">Oryza sativa</Emphasis> L.) 总被引:2,自引:0,他引:2
S. L. Jiang J. G. Wu Nguyen Ba Thang Y. Feng X. E. Yang C. H. Shi 《European Food Research and Technology》2008,228(1):115-122
Mineral nutrition of potassium (K), calcium (Ca), sodium (Na), magnesium (Mg), iron (Fe), zinc (Zn), copper (Cu) and manganese
(Mn) are important for human health. The method of inductively coupled plasma mass spectrometry (ICP-MS) was employed to determinate
the contents of K, Ca, Na, Mg, Fe, Zn, Cu and Mn in milled rice (Oryza sativa L.) of 274 rice genotypes. The results showed that the visible difference could be found for the contents of eight elements
in milled rice among rice genotypes studied. It existed the possibility to select the genotype(s) with abundant of mineral
nutrient from the genetic resource. Meanwhile, the contents of mineral elements in brown rice were significantly higher than
those in milled rice. The averages of K, Mn and Cu contents of indica rice were significantly lower than those of japonica rice, while no significant difference was found for other five element contents between indica and japonica rice genotypes. The average contents of Na and Cu in non-glutinous rice genotypes were higher than those in glutinous ones,
whereas the averages of K and Mn contents in non-glutinous rice genotypes were lower in present experiment. Additionally,
the K, Ca and Mg contents of milled rice from white brown rice were significantly higher than those from red brown rice, and
Ca content of milled rice from white brown rice was also visibly higher than that from black brown rice. For microelements,
significant difference was observed for Zn content between milled rice from red and white brown rice, or between milled rice
from red and black brown rice. Some genotypes with abundant mineral nutrient in milled rice had been selected and could be
used in rice nutrient breeding. 相似文献
15.
Sencer Buzrul Hami Alpas Alain Largeteau Gérard Demazeau 《European Food Research and Technology》2009,229(1):127-131
Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments.
Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends
on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment
instead of traditional single-pulsed HHP could be used to pasteurize milk at a lower pressure level. Nevertheless, an optimization
is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of
microorganisms compatible with industrial application.
This study was partly presented in Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and
Technology held September 17–21, 2007 in Catania (Italy). 相似文献
16.
D. González-Gómez M. Lozano M. F. Fernández-León M. C. Ayuso M. J. Bernalte A. B. Rodríguez 《European Food Research and Technology》2009,229(2):223-229
Melatonin functions as a free radical scavenger and controls the regulation of the sleep–wake cycle in mammals, while serotonin
is the main intermediate in melatonin biosynthesis. In this paper, melatonin and serotonin have been detected and quantified
for the first time in eight different sweet cherry cultivars using high performance liquid chromatography with mass spectrometry
detection. The limits of detection of the proposed analytical method were 4.3 ng/mL for melatonin and 3.0 ng/mL for serotonin.
An inverse relation between the contents of melatonin and serotonin was observed in the studied sweet cherry cultivars. The
highest melatonin amounts were found in ‘Burlat’ sweet cherries (22.4 ± 1.3 ng/100 g of fresh fruit), while the highest serotonin
contents were found in the cultivar ‘Ambrunés’ (37.6 ± 1.4 ng/100 g of fresh fruit). The results presented in this research
allow us to know the amount of melatonin and serotonin bring to the diet. 相似文献
17.
In response to the increasing demand for aged distilled spirits, wood extracts have been investigated as accelerating agents
in distilled spirits. The aim of this work was to obtain and to evaluate the potential use of Amburana cearensis powder extracts as an accelerating aging agent in sugar cane distilled spirits. Wood powder was submitted to different toasting
treatments using conventional drying oven and microwave oven. Instead of using the traditional reflux extraction method, the
phenolic compounds were extracted by means of ultrasonic treatment using a 50% ethanolic solution with pH adjusted to 4.5.
The concentration of gallic acid, 5-hydroxymethylfurfural, furfural, vanillic acid, syringic acid, vanillin, coniferaldehyde,
sinapaldehyde and coumarin, determined by high performance liquid chromatography (HPLC) were used as quality parameters of
powder toasting treatment and ethanolic extraction. The use of toasted wood powder combined with ultrasonic extraction showed
higher yields when compared to the traditional solvent extraction method when obtaining wood extracts. The extraction method
presented in this work is also less time consuming. 相似文献
18.
Thorsten Maier Anne Göppert Dietmar R. Kammerer Andreas Schieber Reinhold Carle 《European Food Research and Technology》2008,227(1):267-275
A process for enzyme-assisted extraction of polyphenols from grape pomace was developed on laboratory and pilot-plant scale.
After resuspending grape pomace in water, the skins were ground and the resulting mash was pasteurized to inactivate the deteriorative
enzymes responsible for polyphenol degradation, and then pre-extracted with hot water. Subsequently, cell wall polysaccharides
were hydrolyzed. The extract was separated from the solid residue by pressing, and finally spray dried. Before scaling-up,
enzymatic hydrolysis was optimized on laboratory scale using a D-optimal design and analyzed by response surface methodology.
A mixture of pectinolytic and cellulolytic enzyme preparations (ratio 2:1) yielded the highest amounts of phenolic compounds
after 2 h of treatment, applying a dosage of 4,500 mg/kg (based on dry matter) at T = 40 °C and pH 4.0. Aqueous pre-extraction of the pomace followed by enzymatic treatment resulted in significantly improved
extraction yields reaching 91.9, 92.4, and 63.6% for phenolic acids, non-anthocyanin flavonoids and anthocyanins, respectively.
As the yields obtained were comparable to those from sulfite-assisted extraction, this process can be considered a suitable
alternative to the application of sulfite. 相似文献
19.
Vivek K. Bajpai Nguyen Thi Dung O. Jun Kwon Sun Chul Kang 《European Food Research and Technology》2008,227(6):1613-1620
The aim of this study was to analyze the chemical composition of essential oil isolated from the floral parts of Silene armeria L. by hydrodistillation and to test the efficacy of essential oil and the various leaf extracts against a diverse range of
microorganisms comprising food spoilage and food-borne pathogenic bacteria. The chemical composition of essential oil was
analyzed by the GC–MS. It was determined that 28 compounds, which represented 89.03% of total oil, were present in the oil.
The oil contained mainly methylamine (21.48%), β-butene (17.97%), α-butene (46.40%), coumaran (0.22%), eugenol (0.21%), α-humulene
(0.07%), farnesol (0.05%) and linalool (0.12%). The essential oil (5 μl/ml, corresponding to 1,000 ppm/disc) and various leaf
extracts of methanol, ethyl acetate, chloroform and hexane (7.5 μl/ml, corresponding to 1,500 ppm/disc) exhibited promising
antibacterial effect against Bacillus subtilis ATCC6633, Listeria monocytogenes ATCC19166, Staphylococcus aureus KCTC1916, S. aureus ATCC6538, Pseudomonas aeruginosa KCTC2004, Salmonella typhimurium KCTC2515, Salmonella enteritidis KCTC2021, Escherichia coli O157-Human, E. coli ATCC8739, E. coli O57:H7 ATCC43888 and Enterobacter aerogenes KCTC2190. The zones of inhibition of different concentrations of essential oil and the various leaf extracts against the
tested bacterial pathogens were found in the range of 10–19 and 7–13 mm, respectively, along with their respective MIC values
ranging from 125 to 1,000 and 250–2,000 μg/ml. Also, the essential oil had a potential effect on the viable count of the tested
bacteria. The results of this study suggest that the essential oil and leaf extracts derived from S. armeria could be used for the development of novel types of antibacterial agents to control food spoilage and food-borne pathogens. 相似文献
20.
Carlo I. G. Tuberoso Andrea Barra Paolo Cabras 《European Food Research and Technology》2008,226(4):801-808
Several technological processes were applied to improve the extraction efficiency in the production of myrtle (Myrtus communis L.) liqueur. The variations in the chemical composition of myrtle hydroalcoholic extracts were monitored in a laboratory
scale for 40 days after the application of: double dose of berries; ultrasonic extraction; enzymes, to improve either the
color or aroma extraction; and atmosphere saturated with nitrogen to improve the stability against oxidative degradations
during extraction. Moreover, freezing at −20 °C was applied to myrtle berries as a technological strategy to prolong the use
of berries, and macerates were obtained after 4, 8, and 12 months. Chemical investigation of macerates was performed using
different analytical methods such as GC and GC-MS for the volatile compounds, HPLC-PDA for free anthocyanins, and spectrophotometric
analysis for CIE L*a*b* coordinates and total anthocyanins. Dry matter and pH were also monitored during maceration. Among
the different technological processes, the nitrogen-modified atmosphere was the most suitable technique to be applied in industrial
scale. An industrial trial was applied with this process and alcoholic extracts and liqueurs have been obtained. The liqueur
maintained a higher amount of anthocyanins, better CIE L*a*b* parameters and superior organoleptic characteristics compared
to the traditional storage. 相似文献