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以不同产地盐肤木果为原料,分别采用溶剂浸出法、热榨法、冷榨法提取盐肤木果油,对盐肤木果的主要组分和盐肤木果油的品质进行检测分析,并与盐肤木果籽油进行比较。结果表明:盐肤木果粗脂肪质量分数为19.17%~19.62%,粗蛋白质量分数为8.87%~11.98%,粗纤维质量分数为25.20%~31.41%;盐肤木果毛油的酸价(以KOH计)为12.5~22.7?mg/g,过氧化值为14.5~47.9?mmol/kg,毛油色泽很深且难以脱除。盐肤木果油的主要脂肪酸是棕榈酸(25.92%~38.50%)、油酸(14.77%~18.49%)、亚油酸(38.05%~54.30%)、硬脂酸(2.30%~3.26%)、α-亚麻酸(1.75%~2.56%);盐肤木果油VE含量为682.8~837.9?mg/kg,总黄酮质量浓度为102.28~165.92?mg/100?mL,甾醇含量为37.28~108.07?mg/100?g;盐肤木果油不饱和脂肪酸相对含量明显低于籽油(分别约为70%和90%),亚油酸相对含量显著低于籽油(分别为54.30%和74.08%),棕榈酸相对含量高于籽油(分别为25.92%和8.13%)。盐肤木果油与籽油的脂肪酸组成及毛油品质有很大差距。? 相似文献
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Wipavadee Daiponmak Chadapon Senakun Sirithon Siriamornpun 《International Journal of Food Science & Technology》2014,49(8):1805-1810
This study investigated the antiglycation capacity and antioxidant activities of fifteen Thai rice varieties. Purple variety, Kum Rai showed the highest value of total phenolic content (245.06 ± 7.87 mg GAE/gram extract dry weight), DPPH radical scavenging activity (92.33 ± 0.49 mg Trolox/gram extract dry weight), ABTS radical scavenging activity (221.01 ± 0.25 mg Trolox/gram extract dry weight) and percentage inhibition of AGEs formation (82.03 ± 0.19%). We found that, total phenolic content and antioxidant activities (ABTS and DPPH assay) in rice varieties were highly correlated (P < 0.05) with their antiglycation capacity. These results indicated that the total phenolic content was responsible for antioxidant and antiglycation capacities of rice samples. This study is the first report on a correlation between anti‐AGEs capacity and antioxidant activities of Thai rice varieties. Our data have provided useful information for selection of rice varieties for the bioactive compounds that may improve the health of the aged and diabetic complications. 相似文献
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Horst Karl Monika Manthey‐Karl Ute Ostermeyer Ines Lehmann Hubertus Wagner 《International Journal of Food Science & Technology》2013,48(5):962-971
Proximate composition, fatty acids profiles and other nutritional values were evaluated for fillets of Limanda aspera (yellowfin sole), Lepidopsetta bilineata (southern rock sole) and Lepidopsetta polyxystra (northern rock sole) and compared to North Sea plaice (Pleuronectes platessa). Additional information is given on the composition of fillets from arrowtooth flounder (Atheresthes stomias). Plaice (0.8% lipid) and Alaska soles (1.0–1.2% lipid) can be classified as lean species, resulting in low 0.3–0.5 g ∑EPA+DHA/100 g muscle, although the fatty acid profiles of the extracted lipids were characterised by high amount of n‐3 fatty acids (33.2–47.3%). Arrowtooth flounder belong to the medium‐fat species (4.3%). Taurine was the most prevalent free amino acid; mean values ranging between 221 mg100 g?1 and 247 mg100 g?1 wet weight. The selenium content varied between 130 and 310 μg kg?1 ww. Sensory attributes of Southern and Northern rock sole were comparable to plaice. 相似文献
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Application of cold oxygen plasma for the reduction of Cladosporium cladosporioides and Penicillium citrinum on the surface of dried filefish (Stephanolepis cirrhifer) fillets 下载免费PDF全文
This study was conducted to investigate the effects of cold oxygen plasma (COP) on the reductions of Penicillium citrinum and Cladosporium cladosporioides on the surface of dried filefish fillets (Stephanolepis cirrhifer). The counts were significantly (P < 0.05) reduced with the increase in the treatment time (3–20 min) of COP on the fillets. However, no significant (P > 0.05) differences were observed in the counts between 3 and 5 min of COP. The average decrease in the counts of C. cladosporioides and P. citrinum caused by 3–20 min of COP was 0.91 and 1.04 log10 CFU g?1, respectively. A reduction of >1‐log10 CFU g?1 was observed on the fillets treated with COP for >10 min. Decimal reduction time (dR) by Weibull model was 9.32 and 7.42 min of COP for C. cladosporioides and P. citrinum, respectively. The fillets exposed to 20 min of COP displayed increased thiobarbituric acid reactive substance (TBARS) and decreased overall sensory acceptance. However, the fillets treated with 10 min of COP received satisfactory TBARS and consumer acceptance. Therefore, a 10‐min COP could be effective in reducing >90% and inactivating of the mould without causing any deleterious changes to the physicochemical and sensory qualities of the fillet. 相似文献
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Gokhan Zengin Claudio Ferrante Giustino Orlando Dimitrina Zheleva‐Dimitrova Reneta Gevrenova Lucia Recinella Annalisa Chiavaroli Sheila Leone Luigi Brunetti Muhammad Zakariyyah Aumeeruddy Abdurrahman Aktumsek Mohamad Fawzi Mahomoodally Paola Angelini Stefano Covino Roberto Venanzoni Bruno Tirillini Luigi Menghini 《Journal of Food Biochemistry》2019,43(11)
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Effect of biodegradable film (lyophilised alga Fucus spiralis and sorbic acid) on quality properties of refrigerated megrim (Lepidorhombus whiffiagonis) 下载免费PDF全文
Bibiana García‐Soto José M. Miranda Ana Rodríguez‐Bernaldo de Quirós Raquel Sendón Ana V. Rodríguez‐Martínez Jorge Barros‐Velázquez Santiago P. Aubourg 《International Journal of Food Science & Technology》2015,50(8):1891-1900
The effect of replacing the on‐board currently employed polyethylene film by a novel type of environmentally friendly packaging was studied. For it, a polylactic acid (PLA) biodegradable film including lyophilised alga Fucus spiralis and sorbic acid was applied during megrim (Lepidorhombus whiffiagonis) refrigeration and its effect on fish quality loss was evaluated. Thus, sensory assessment showed that samples wrapped up with PLA film including 8% alga and 1% sorbic acid were still acceptable on day 11, while control fish specimens (kept under polyethylene film) were rejected at that time. Under such biodegradable film condition, a preservative effect was also implied according to chemical indices assessment related to microbial activity (trimethylamine–N) and lipid oxidation development (peroxide and fluorescent compounds formation); additionally, lower mean numbers for different microbiological groups (aerobes, Enterobacteriaceae and psychrotrophs) were detected. This result provides a promising replacement strategy to enhance refrigerated fish quality and reduce the waste material content. 相似文献
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Pravin Digambar Sawale Ram Ran Bijoy Singh Suman Kapila Sumit Arora Subha Rastogi Ajay Kumar Singh Rawat 《International Journal of Dairy Technology》2013,66(2):202-206
Eighteen healthy male mice were divided into three equal groups and given specific diets for a period of 28 days: Group M were fed a normal synthetic diet (NSD) and milk; Group P were fed NSD and Pueraria tuberosa (PT) extract (0.4%), while the diet of group PM was NSD supplemented with PT extract (0.4%) and milk. The phagocytic activity and immunoglobulin A (in intestines) and immunoglobulin G (serum) levels increased significantly in comparison with group M in PT supplemented groups after a period of 28 days. Group P and Group PM showed significantly higher reduced glutathione level and significantly lowered thiobarbituric acid reactive substances levels in liver and red blood cells as compared to control. 相似文献
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Xuejuan Xia Chunxia Ran Xiujuan Ye Guannan Li Jianquan Kan Jiong Zheng 《International Journal of Food Science & Technology》2017,52(5):1101-1110
The diversity and dynamics of the dominant bacterial communities arising during the pickling process of bamboo shoots (Dendrocalamus latiflorus) were investigated by nested polymerase chain reaction denaturing gradient gel electrophoresis combined with quantitative real‐time polymerase chain reaction. Results showed only several kinds of halophilic bacteria during early sampling time (0?3 days). After pickling for 7 days, Lactococcus lactis significantly increased (P < 0.05, quantities were 6.39 × 105 copies μL?1) and became the first dominant bacterium. After pickling for 14 days, Weissella sp. bands appeared and quickly became dominant on the 21st day (4.07 × 106 copies μL?1). As maturation progressed, Lc. lactis decreased in intensity whereas Weissella sp. increased in intensity. Finally, the quantities of Weissella sp. (2.50 × 107 copies μL?1) became higher than those of Lc. lactis (1.43 × 107 copies μL?1) after pickling for 56 days. The pickling process was initiated by Lc. lactis, followed by Lc. lactis and Weissella sp., and was finally succeeded by Weissella sp. 相似文献
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Lemâne Delva Renée Goodrich‐Schneider 《International Journal of Food Science & Technology》2013,48(5):1048-1056
The antioxidant activity and antimicrobial property of phenolic extracts from acerola (Malpighia emarginata DC) fruit were assessed. The contribution of ascorbic acid and phenolic compounds in the total antioxidant capacity of the extracts was also evaluated. The extracts showed high total phenolic values and possessed high antioxidant activity as expressed by 2,2′‐diphenylpicrylhydrazyl (DPPH) and oxygen radical absorbance capacity assays (ORAC). The ascorbic acid content ranged from 405 to 1744 mg/100 g of fruit on a fresh weight basis. The antioxidant capacity of the phenolic fractions was in the following order: anthocyanins<phenolic acids<flavonoids. The phenolic fractions contributed 7.1–36.5% of the antioxidant activity expressed by ORAC, whereas the contribution of ascorbic accounted for 18–39% of the total activity. Selected extracts from the flavonoids fraction showed some activity against Staphylococcus aureus. 相似文献
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Yuanyuan Lu Jie Zhang Xiaotuo Wang Qiong Lin Wei Liu Xinfang Xie Zhidong Wang Wenqiang Guan 《International Journal of Food Science & Technology》2016,51(6):1502-1508
Novel postharvest technology not only preserves the freshness of fruits and vegetables, but also triggers the biosynthesis of antioxidant compounds as a secondary response. This study examined the browning and antioxidant properties of button mushrooms (Agaricus bisporus) treated with UV‐C irradiation in combination with cold storage. Three sample preparation methods for antioxidant activity analysis, simulative gastrointestinal digestion (GAR), direct evaluation (QUENCHER) and traditional solvent extraction (TSE), were used to evaluate the samples, and followed analysing by both FRAP and ABTS assays. Broadly, the results indicated that, following an initial increase, UV‐C irradiation suppressed browning during a cold storage period of 18 days. And the total phenolic content of the treated mushrooms were higher than that of the control, while the ascorbic acid content decreased sharply during storage, and UV‐C treatment had negative effects on ascorbic acid content. Results from the QUENCHER and GAR methods showed that UV‐C treatment significantly increases the total antioxidant capacity (TAC) of mushrooms throughout the entire storage period, and have a larger magnitude than that of TSE method. In conclusion, the combination of UV‐C irradiation and cold storage showed great potential for improving mushroom quality as a new postharvest technology. 相似文献
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