| 1. |
- Alam, Muneeba Zubair, et al.
(author)
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Soluble and hydrolyzable phenolic compounds in date fruits (Phoenix dactylifera L.) by UPLC-QTOF-MS/MS and UPLC-DAD
- 2024
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In: Journal of Food Composition and Analysis. - 0889-1575 .- 1096-0481. ; 132
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Journal article (peer-reviewed)abstract
- Phenolic compounds in plant foods exist in soluble, hydrolyzable, and insoluble forms. This study is the first to analyze both soluble (extracted using 80 % methanol) and hydrolyzable (extracted using ethyl acetate after alkaline hydrolysis) phenolics in 18 date cultivars. The phenolic compounds were identified and quantified using ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry and diode array detectors. A total of 59 peaks were detected, of which 45 were identified while 14 remained unidentified. The concentrations of the soluble and hydrolyzable phenolics ranged from 27.5–54.0 and 24–78.5 mg/100 g fresh weight, respectively. Gallic acid and ferulic acid predominated in the soluble and hydrolyzable fractions, quercetin and taxifolin were predominant in the soluble fraction, while caffeic acid and chlorogenic acid were abundant in the hydrolyzable fraction. The hydrolyzable phenolics were found to contribute significantly to the total phenolic content of date fruits pointing to the need to include them in the analysis of total phenolic compounds in foods.
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| 2. |
- Andersson, Annica, et al.
(author)
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Alkylresorcinols in wheat and rye flour and bread
- 2010
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In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 23, s. 794-801
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Journal article (peer-reviewed)abstract
- The alkylresorcinol (AR) content and relative homologue composition were determined in Norwegian flours and bread. The following average values for total AR content (mu g/g dm) were found: wholegrain wheat flour available only to bakers (490) and to both consumers and bakers (710), refined wheat flour (36), wheat bran (3625), wholegrain spelt wheat flour (650), refined spelt wheat flour (80), wholegrain rye flour (972), refined rye flour (90) and rye bran (2753). The C17:0/C21:0 ratio was 0.1 for wheat and 0.8-0.9 for rye, confirming that it can be used to distinguish between wheat and rye. The AR content of Norwegian refined wheat flour was higher than that of Swedish, due to a consistently higher milling extraction rate in Norway. The content of AR varied from 27 to 2766 mu g/g dm in hard bread and 21 to 548 mu g/g dm in soft bread. The highest contents were found in bread with a high proportion of wholegrain flour and/or bran, in agreement with earlier studies. There was a good correlation (r = 0.91) and a high compliance between calculated and analysed AR levels in soft bread, confirming that AR can be used as a biomarker for wholegrain wheat and/or rye content in a cereal product. (C) 2010 Elsevier Inc. All rights reserved.
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| 3. |
- Barimah, Alberta Osei, et al.
(author)
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SERS nanosensor of 3-aminobenzeneboronic acid labeled Ag for detecting total arsenic in black tea combined with chemometric algorithms
- 2022
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In: Journal of Food Composition and Analysis. - : Elsevier. - 0889-1575 .- 1096-0481. ; 110
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Journal article (peer-reviewed)abstract
- Detrimental health effects caused by the intake of food contaminated with heavy metals have drawn concerns on effective monitoring using rapid and benign methods. This work presented a novel surface-enhanced Raman scattering (SERS)-based 3-Aminobenzeneboronic acid (ABBA) labeled silver (Ag) nanosensor combined with chemometric algorithms to detect and predict total arsenic (TAs) in acid digested spiked black tea leaves. The sensor recognizes TAs through the partial detachment of ABBA and the chemical formation of As-O-Ag linkage between the TAs and the Ag nanoparticles, which caused a SERS-on signal enhancement effect. SERS combined with competitive adaptive reweighted sampling partial least squares algorithm predicted the TAs with higher correlation coefficient (R-p) results (R-p = 0.9750) and a detection limit of 0.0273 mu g/g. Good recoveries of 83.84-109.53% and the excellent agreement with the inductively coupled plasma-mass spectrometry method (R-2 = 0.999) revealed this developed rapid method could be deployed for fast-tracking of As in food samples.
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| 4. |
- Battaleb-Looie, S., et al.
(author)
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Fluoride in groundwater, dates and wheat : Estimated exposure dose in the population of Bushehr, Iran
- 2013
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In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 29:2, s. 94-99
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Journal article (peer-reviewed)abstract
- The goal of this study was to estimate the daily fluoride intake for residents of Bushehr province in southern Iran by determining their exposure to fluoride through consumption of drinking water, dates and wheat. The fluoride concentration of drinking water in this region varies between 0.5 and 3.0mg/L, with an average of 1.6mg/L; and 44.4% of the drinking water exceed the guideline value of 1.5mg/L recommended by WHO. The average fluoride content of dates is 10.0mg/kg; whereas wheat roots and shoots contain an average of 30.0 and 19.0mgF-/kg, respectively. The estimated intake from drinking water is 0.12mg/kg/d for children (20kg body weight) and 0.05mg/kg/d for adults (70kg body weight). The total estimated fluoride intake (from drinking water and dates) for children is 0.17mg/kg/d. Thus, dates contribute an average 30% to the daily fluoride intake in the population. The maximum estimated fluoride intake (from dates and drinking water) for children and adults are 3.4 and 1.6 times higher, respectively, than the minimum risk level of 0.05mg/kg/d calculated by Agency for Toxic Substances and Disease Registry.
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| 5. |
- Dida, Mulatu Geleta, et al.
(author)
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Variation and inheritance of oil content and fatty acid composition in niger (Guizotia abyssinica)
- 2011
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In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 24, s. 995-1003
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Journal article (peer-reviewed)abstract
- Niger (Guizotia abyssinica) is an economically important edible oilseed crop with a wide variation in seed oil content and fatty acid composition between populations. This study sought to determine the extent of this variation among the Ethiopian niger populations and to analyze the inheritance of high oil and oleic acid (C18:1) contents. The analysis of 153 niger populations revealed a twofold variation in seed oil content (27-56%) with 7% of the populations having more than 50% oil. These high oil content populations came from different regions and a wide altitudinal range (1400-2590 m asl). There was also a high variation in oleic acid content between populations (3.3-31.1%). Interestingly, the populations with more than 13% oleic acid were entirely collected from elevations of less than 2000 m asl. Breeding of selected genotypes for two generations revealed a highly significant positive correlation between the parents and their progenies both in oil and oleic acid contents. The study also suggests a significant contribution of environmental factors to the variation in both traits suggesting a moderate heritability. We conclude that there is a highly significant variation both in oil content and fatty acid composition in the niger populations that can be used for its improvement. (C) 2011 Elsevier Inc. All rights reserved.
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| 6. |
- Gültekin Subasi, Büsra, 1986, et al.
(author)
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Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors
- 2024
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In: Journal of Food Composition and Analysis. - 0889-1575 .- 1096-0481. ; 128
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Journal article (peer-reviewed)abstract
- Six different pea (Pisum sativum) varieties and their proteins isolated via wet fractionation were screened to find varieties with outstanding protein functionality but minimum contents of antinutrients and off-flavor volatiles. A broad difference in emulsion activity (44.7–74.2 m2/g) and foaming capacity (163–210%) were detected between the varieties. Pea variety significantly affected LOX activity of the sample, yielding outstanding decreases (1.6–28.6 times) for all varieties following protein isolation. Variety Eso had the highest hexanal increase ratio (820 times) while variety Balder had the lowest (32 times) after the protein isolation. The total concentration of volatile off-flavors, phytate, and saponin increased during the protein isolation with distinctive degrees for each variety. The content of the antinutrients in the proteins was substantially affected by the variety. Altogether, purpose-specific selection of pea varieties based on their desired potential could enable pea proteins with fewer antinutrients and off-flavors.
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| 7. |
- Guo, Zhiming, et al.
(author)
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Sensitive determination of Patulin by aptamer functionalized magnetic surface enhanced Raman spectroscopy (SERS) sensor
- 2023
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In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 115
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Journal article (peer-reviewed)abstract
- Food pollution caused by Patulin (PAT) seriously threatens the safety of human diets and has attracted extensive attention. Early and accurate detections of PAT are essential to prevent further toxin spreading and contamination. A surface enhanced Raman scattering (SERS) aptasensor was fabricated by combining a gold-silver core shell structure containing signal molecule (ADANRs) and chitosan modified magnetic nanoparticles (CS-Fe3O4). The modified ADANRs with the complementary chain of the aptamer (SH-cDNA-ADANRs) which were served as the signal probes and the aptamer modified CS-Fe3O4 (NH2-apt-CS-Fe3O4) were served as the capture probes. In addition to the ability to recognize the target PAT, the capture probe also showed a strong enrichment ability under the action of external magnetic force. The intraparticle plasma coupling between the inner gold core and the outer silver shell can greatly improve the SERS activity of the signal molecules. SERS aptasensor was used to collect the spectra of actual apple samples spiked with different PAT content. The minimum detection limit of SERS aptasensor for detecting PAT in actual samples was 0.0384 ng/mL and the recovery rate range was from 96.3% to 108%. In conclusion, the sensitive and specific SERS aptasensor detection of PAT based on aptamer functionalized nanoparticles exhibited great potential for practical application in mycotoxin detection and analysis.
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| 8. |
- Johansson, Eva
(author)
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Tocochromanol concentration, protein composition and baking quality of white flour of South African wheat cultivars
- 2014
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In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 33, s. 127-131
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Journal article (peer-reviewed)abstract
- Vitamin E has antioxidant properties and consists of four tocopherols and four tocotrienols (alpha, beta, gamma and delta), collectively called tocochromanols. This study was carried out to determine the tocopherol and tocotrienol concentration in white flour of 10 South African wheat cultivars grown in 3 environments, sourced from 2 breeding programmes alpha- and beta-tocopherols; alpha- and beta-tocotrienols were found in significant concentrations. The concentration of the tocochromanols in the white flour (4.87-11.73 mg kg(-1)) was much lower than that in whole flour of soft wheat (74.3 mg kg(-1)) and durum wheat (60.6 mg kg(-1)). The concentration of tocochromanols was strongly influenced by genotype, the environment and the interaction between the two.,Cultivars originating from one breeding programme had a significantly higher concentration (9.12 mg kg(-1)) of tocochromanols than from the other breeding programme (5.28 mg kg(-1)). All of the cultivars had good baking quality characteristics (such as high loaf volume, protein content and wet gluten content). Loaf volume was significantly positively influenced by the sodium dodecyl sulphate (SDS) insoluble small polymeric and small and large monomeric proteins, as well as the SDS soluble large polymeric proteins. White flour could therefore be a complementary source of vitamin E in the diet, and selection for increased tocochromanol concentration can lead to increased nutritional value of bread wheat flour without a penalty to baking quality. (C) 2014 Elsevier Inc. All rights reserved.
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| 9. |
- Lazarte, Claudia E., et al.
(author)
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Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
- 2015
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In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 39, s. 111-119
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Journal article (peer-reviewed)abstract
- The content of zinc, iron, calcium and phytate in the 16 most consumed foods from 5 villages in a tropical rural area of Bolivia was analyzed. The fooditems were selected according to a completed food frequency questionnaire. Minerals were analyzed by atomic absorption and phytates by HPIC chromatography. The molar ratios of phytate:mineral are presented as indication of the mineral bioavailability. Within the analyzed food, quinoa is a potential source of minerals: zinc 3.65, iron 5.40 and calcium 176 mg/100 g; however, it also has the highest content of phytate 2060 mg/100 g. Cereals and legumes showed high concentration of phytates (from 142 to 2070 mg/100 g), roots and tubers have lower concentrations (from 77 to 427 mg/100 g). In general, both phytate contents and molar ratios Phy:Zn (phytate:zinc), Phy:Fe (phytate:iron) and Phy:Ca (phytate:calcium) in most of the analyzed foods were at levels likely to inhibit the absorption of these minerals. Significant positive associations (p < 0.01) were found between the level of phytate and minerals in food, for zinc (r = 0.714), iron (r = 0.650) and calcium (r = 0.415). The results compared to data from USA or from Bolivia showed some discrepancies, confirming the need for more reliable data for dietary evaluations and interventions. (c) 2015 Elsevier Inc. All rights reserved.
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| 10. |
- Liu, Jiyun, et al.
(author)
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Phenolic compounds in Swedish dried pulses : Characterization, retention and distribution during hydrothermal treatment processes
- 2021
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In: Journal of Food Composition and Analysis. - : Elsevier. - 0889-1575 .- 1096-0481. ; 102
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Journal article (peer-reviewed)abstract
- Pulses are an important crop for the human diet. The aim of this work was to characterize phenolic compounds (flavonoids and phenolic acids) in common Swedish dried pulses and to investigate the retention and distribution of phenolic compounds during hydrothermal treatment processes, including soaking, draining, and boiling. An ultrasound-assisted extraction method was optimized for flavonoid extraction. The phenolic compounds in the raw and cooked pulses, and the processing (soaking and boiling) water were analyzed using HPLC-UV/MS. Optimized extraction conditions for flavonoids were: 70 % methanol, pH 2, and sonication for 60 min. A total of 33 flavonoids and 6 phenolic acids were directly or tentatively identified and quantified. The profile of phenolic compounds largely depends on the pulse type with the total content ranging between 38-1860 mu g/g dry matter in the raw material. In most pulses, hydrothermal treatment led to a decrease of 50-85 % of total phenolic content, mainly due to leaching. The distribution of major phenolic compound subgroups in the soaking water, boiling water, and cooked pulse varied. The rate of retention of individual phenolic compounds depends possibly on both their structure and the pulse matrix.
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