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Effects of different phenols extraction conditions on antioxidant activity of almond (prunus dulcis) fruitsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In order to determine the optimum operational conditions for phenols extraction, a series of assays were performed in the Guara variety of almond (Prunus dulcis). Four variable operational conditions factors were considered: solvent type, solvent volume, temperature and extraction time. Phenols extracts antioxidant properties were evaluated, either chemically, by screening the free radical scavenging activity, or biochemically, by measuring the inhibition of thiobarbituric acid reactive substances formation in brain cells used as model for the study of lipid peroxidation damage in biomembranes. The extraction of the totali...
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: JOÃO C.M. BARREIRA, ISABEL C.F.R. FERREIRA, M. BEATRIZ P.P. OLIVEIRA, JOSÉ A. PEREIRA Source Type: journals

Characterization and comparison of collagens extracted from the digestive tract and skin of a japanese amberjack seriola quinqueradiataEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Collagen was extracted from the digestive tract and skin of a Japanese amberjack (Seriola quinqueradiata) by acid extraction and limited pepsin digestion. The amounts of collagen solubilized from the digestive tract were smaller than those from the skin. Based on the solubility in NaCl solution, electrophoretic and peptide map patterns, and amino acid composition, the main digestive tract collagen was identified as type I, having characteristics different from those of the body wall collagen in cyclostome intestine. Further, the degree of hydroxylation of prolyl and lysyl residues in the type I collagen of the digestive tr...
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: MAKI NISHIMOTO, SHOSHI MIZUTA, REIJI YOSHINAKA, EUN YOUNG PARK, YASUSHI NAKAMURA, KENJI SATO Source Type: journals

Antioxidant activities and hypolipidemic effects of an aqueous extract from flower buds of cleistocalyx operculatus (roxb.) merr. and perryEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, the aqueous extract from Cleistocalyx operculatus flower buds (COB) with high polyphenolic and flavonoid content has shown beneficial biological functions in vitro and in diabetic rats, including antioxidant activity, hypolipidemic and hypoglycemic effects. The results of our study suggest that COB might have a potential role in the management of the prediabetic state and the prevention of diabetic complications. Therefore, there is the possibility for the development of C. operculatus as a beverage for the prevention of diabetes, as well as the prevention of the metabolic syndrome. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: TRUONG TUYET MAI, NAGASHIMA FUMIE, NGUYEN VAN CHUYEN Source Type: journals

Characterization and antioxidant activity of flavonoid-rich extracts from leaves of ampelopsis grossedentataEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, two kinds of flavonoid-rich extracts from leaves of A. grossedentata were prepared by traditional solvent extraction (product A) and recrystallization (product B). By analysis of ultraviolet-visible (UV) spectrometry, infrared (IR) spectrometry, electrospray ionization mass spectrometry (ESI-MS), nuclear magnetic resonance (NMR) spectrometry and high-performance liquid chromatography (HPLC)-ESI/MS, the major flavonoid in two products was identified as (+)-dihydromyricetin (DMY). Also, by HPLC, the contents of DMY in leaves, product A and product B were measured to be 32.96 ± 1.18%, 77.15 ± 1.98% and 95.12 ...
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: JIANHUA GAO, BENGUO LIU, ZHENGXIANG NING, RUIXIANG ZHAO, AIYUAN ZHANG, QIONG WU Source Type: journals

Hydrolysis of isoflavone phytoestrogens in soymilk fermented by lactobacillus and bifidobacterium coculturesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study evaluated the hydrolysis of isoflavones in soymilk fermented at 37C for 48 h by four different Lactobacillus and Bifidobacterium cocultures. The hydrolysis of isoflavone [beta]-glucosides significantly increased (P < 0.05) the bioactive aglycones from 36 to over 90% of total isoflavones in soymilk fermented with any of the four Lactobacillus and Bifidobacterium cocultures as compared with unfermented soymilk. Compared with three other cocultures of Lactobacillus and Bifidobacterium, fermentation of soymilk with the Lactobacillus paracasei/Bifidobacterium longum cocultures yielded better isoflavone hydrolytic pot...
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: TONG RONG CHEN, RUI QI SU, QUE KING WEI Source Type: journals

Surfactants- and oxidants-resistant alkaline proteases from common carp (cyprinus carpio l) processing wasteEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study relates the partial purification and physical chemical characteristics of alkaline protease found in the Cyprinus carpio intestine, one of the most important species for the world aquaculture. Surfactants and oxidant agents were also used to assay the stability of this enzyme. Therefore, this communication contributes to the optimization of the use of fish by-products as well as the discovery of enzymes displaying desirable properties. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: T.S. ESPÓSITO, I.P.G. AMARAL, M. MARCUSCHI, L.B. CARVALHO JR, R.S. BEZERRA Source Type: journals

Characterization of polyphenol oxidase from rooster potato (solanum tuberosum cv rooster)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The isolation and purification of polyphenol oxidase from potatoes (Solanum tuberosum cv. Rooster) is described. A 64-fold purified preparation has been obtained with 10% yield by a procedure involving (NH4)2SO4 precipitation, phenyl sepharose chromatography, ion exchange chromatography and hydroxyapatite chromatography. The partially purified enzyme has both cresolase and catecholase activity. Activity was lower toward monophenols than diphenols. Enzyme activity was optimal at pH 6.0[ndash]6.5 and at 30C. Greater than 50% activity was retained during storage for 72 h at pH 6.0[ndash]7.5. Residual activity was greater than...
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: D. NI EIDHIN, P. DEGN, D. O'BEIRNE Source Type: journals

Health benefits of apple phenolics from postharvest stages for potential type 2 diabetes management using in vitro modelsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
An increasing number of studies indicate that regular intake of fruits and vegetables have clear links to reduced risk of chronic diseases like diabetes and cardiovascular disease. The beneficial effects in many cases have been attributed to the phenolic and antioxidant content of the fruits and vegetables. Apples are a major source of fiber and contain good dietary phenolics with antioxidant function. Previous epidemiological studies have indicated that intake of apples reduces the risk of developing type 2 diabetes. Our studies indicate that this reduced risk is potentially because of the modulation of postprandial gluco...
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: I. ADYANTHAYA, Y.-I. KWON, E. APOSTOLIDIS, K. SHETTY Source Type: journals

Antioxidant and antimicrobial activities of some alpina speciesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Methanol extracts of Alpinia galanga, Alpinia zerumbet, Alpinia zerumbet variegata and Alpinia purpurata were evaluated for total phenolic content (TPC) and antioxidant activities (AOA). The AOA were investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power (RP), ferrous ion chelating as well as[beta]-carotene bleaching assays. High antioxidant activities shown in leaves of A. zerumbet, A. zerumbet variegata and A. purpurata by using DPPH and RP assays were associated with high TPC values. In spite of lower TPC values, A. galanga leaves and flowers showed highest chelating and[beta]-carotene bleaching abiliti...
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: L.F. WONG, Y.Y. LIM, M. OMAR Source Type: journals

Comparative content of some bioactive compounds in two varieties of capsicum annuum l. sweet pepper and evaluation of their antimicrobial and mutagenic activitiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In the framework of a project aimed to select some genotypes of Capsicum annum potentially exploitable for giving high-quality products, this research compared the total content of some bioactive compounds (polyphenols, flavonoids, carotenoids and ascorbic acid) and the antioxidant activity between of two cultivars of "Corno di Toro" sweet peppers, commonly named "Lampo" and "Teseo." They were also investigated for their in vitro antimicrobial action against different bacteria and fungi, as well as for their mutagenic and antimutagenic activities. A relevant content of the active compounds was found, showing cultivar Lampo...
Source: Journal of Food Biochemistry - October 12, 2009 Category: Food Science Authors: F. NAZZARO, G. CALIENDO, G. ARNESI, A. VERONESI, P. SARZI, F. FRATIANNI Source Type: journals

Identification and characterization of matrix metalloproteinases from the sarcoplasmic fraction of common carp (cyprinus carpio) dark muscleEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Two gelatin hydrolyzing proteinases in the sarcoplasmic fraction of common carp muscle were detected using gelatin zymography. A comparative study shows that the gelatin hydrolyzing activity in dark muscle is obviously higher than that in white muscle. The enzymes can transform to their active forms after treated by aminophenylmercuric acetate, an activator of matrix metalloproteinases. Optimum pH and temperature of these enzymes were around 8.0 and 40C using gelatin as substrate. Metalloproteinase inhibitors (ethylenediaminetetraacetic acid and ethylene glycol-bis (2-aminoethylother)-N, N, N', N'-tetraacetic acid) complet...
Source: Journal of Food Biochemistry - October 4, 2009 Category: Food Science Authors: JIU-LIN WU, MIN-JIE CAO, XIAO-PING FU, GUANG-MING LIU, LI-GEN ZHOU, KENJI HARA, WEN-JIN SU Tags: Original Articles Source Type: journals

Keeping quality of different packaged salted atlantic bonito "lakerda"Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Quality and shelf life of salted Atlantic bonito (lakerda) packaged in brine, under vacuum and in oil conditions and stored at 4 ± 1C were studied. The sensory scores of lakerda stored in all package types at 4C were 14 weeks, respectively. The microbiological count of the vacuum-packaged lakerda was extended than that lower of other group sample. Overall results of this study showed that 9 weeks of storage of lakerda in brine was the beginning of spoilage, whereas storage of samples in oil and vacuum package delayed onset of spoilage about 2[ndash]3 weeks in terms of chemical analysis. Lakerda stored in cold storage as s...
Source: Journal of Food Biochemistry - October 4, 2009 Category: Food Science Authors: NURAY ERKAN, Ş.YASEMIN TOSUN, DIDEM ÜÇOK ALAKAVUK, ŞAFAK ULUSOY Tags: Original Articles Source Type: journals

Antioxidant properties of ethanolic and methanolic extracts from monascus-fermented soybeansEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Soybeans are very common foods in oriental countries used as a meat substitute. Monascusspecies possess functional components and have been used on traditional fermented food. Solid-state fermentation of the soybean substrate by Monascus species is a new area of investigation. In the present study, methanolic extracts from three samples exhibited better antioxidant activity in the conjugated diene method, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions. Monascus species inoculated onto the soybean substrate contributed higher reducing power, scavenging and ...
Source: Journal of Food Biochemistry - October 4, 2009 Category: Food Science Authors: YU-LING LEE, JOAN-HWA YANG, JENG-LEUN MAU Tags: Original Articles Source Type: journals

Evaluation of floral honey for inhibition of polyphenol oxidase-mediated browning, antioxidant and antimicrobial activitiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study demonstrates that honey is an effective inhibitor of enzymatic browning in apple juice. Honey studied in this research also has antimicrobial and antioxidative properties; thus, its use as a browning inhibitor may have additional health and therapeutic properties. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 4, 2009 Category: Food Science Authors: R.N. GACCHE, B.T. SHINDE, N.A. DHOLE, M.M. PUND, A.D. JADHAV Tags: Original Articles Source Type: journals

Radical scavenging capacity of ethylene-treated kiwifruitEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The aim of this investigation was to compare the content of the polyphenols and ascorbic acid and the radical scavenging capacity of ethylene-treated and nontreated kiwifruit. It was found that the contents of these bioactive compounds determined by UV spectroscopy and fluorometry were higher in ethylene-treated kiwifruit than in the nontreated ones. In order to support the obtained data, two different antioxidant assays were used. Antioxidant capacity in total polyphenol extracts of treated kiwifruit measured by ferric-reducing/antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays were signific...
Source: Journal of Food Biochemistry - October 4, 2009 Category: Food Science Authors: YONG-SEO PARK, SOON-TECK JUNG, SEONG-GOOK KANG, BUK GU HEO, SANG-HYUN LEE, FERNANDO TOLEDO, PATRICIA ARANCIBIA-AVILA, JERZY DRZEWIECKI, SHELA GORINSTEIN Tags: Original Articles Source Type: journals

Over-expression of proline-linked antioxidant pathway and modulation of phenolic metabolites in long life span clonal line of origanum vulgare in response to ultraviolet radiationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Tissue culture-generated shoot-based clonal lines of oregano that have a short and long life span during in vitro culture were investigated to determine the role of proline-linked pentose phosphate pathway in modulating phenolic response following ultraviolet (UV) exposure. This novel reductant cycling pathway for energy and oxidative pentose phosphate pathway (PPP) is more efficient in long life span O-17 clonal line in response to UV and this supported antioxidant response. UV treatment stimulated rosmarinic acid and associated antioxidant enzyme response in O-17 clonal line compared with short life span O-3 clonal line....
Source: Journal of Food Biochemistry - October 4, 2009 Category: Food Science Authors: YOUNG-IN KWON, EMMANOUIL APOSTOLIDIS, YOUNG-CHEUL KIM, KALIDAS SHETTY Tags: Original Articles Source Type: journals

Application of stepwise ammonium sulfate precipitation as cleanup tool for an enzyme-linked immunosorbent assay of glyphosate oxidoreductase in genetically modified rape of gt73Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The method of enzyme-linked immunosorbent assay after stepwise ammonium sulfate (AS) purification (AS-ELISA) was developed and used to detect genetically modified (GM) rape of GT73 containing glyphosate oxidoreductase (Gox). Gox protein encoded by the Gox gene from Achromobacter sp. was highly expressed as inclusion bodies in Escherichia coli BL21 (DE3) and purified to homogeneity by Ni2+affinity chromatography. A simple and efficient extraction and purification procedure of Gox protein from the seeds and leaves of GM rape was developed by means of stepwise AS precipitation. Purified polyclonal antibodies against Gox was p...
Source: Journal of Food Biochemistry - October 4, 2009 Category: Food Science Authors: WENTAO XU, KUNLUN HUANG, ZHIHONG LIANG, AIKE DENG, YANFANG YUAN, FENG GUO, YUNBO LUO Tags: Original Articles Source Type: journals

Antioxidant activity and total phenolic contents in peel and pulp of chinese jujube (ziziphus jujuba mill) fruitsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, total phenolic contents and antioxidant capacities in vitro of Chinese jujube (Ziziphus jujuba Mill) peel and pulp were researched. The work would help to explore a natural antioxidant for possible application in food and dietary supplemental products for health promotion. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 4, 2009 Category: Food Science Authors: ZIPING XUE, WEIHUA FENG, JIANKANG CAO, DONGDONG CAO, WEIBO JIANG Tags: Original Articles Source Type: journals

Variations in essential oil composition during maturation of coriander (coriandrum sativum l.) fruitsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The composition of volatile components of the essential oils extracted from fruits of coriander (Coriandrum sativum L.) at four stages of maturity was studied by gas chromatography[ndash]flame ionization detector and gas chromatography-mass spectrometry. Essential oil yields showed marked increase during maturation process and 41 compounds were identified. Linalool was the main compound in all ripening stage amounting from 36.69 to 72.35%. Geranyl acetate (35.17%), [beta]-caryophyllene (3.47%) and borneol (3.26%) were the main compounds at the first stage of maturity (immature fruits). At the second stage, geranyl acetate ...
Source: Journal of Food Biochemistry - September 30, 2009 Category: Food Science Authors: KAMEL MSAADA, KARIM HOSNI, MOUNA BEN TAARIT, OLFA OUCHIKH, BRAHIM MARZOUK Tags: Original Articles Source Type: journals

Angiotensin i-converting enzyme (ace) inhibitory peptides from whey fermented by lactobacillus speciesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study revealed that the identification of peptides, mostly composed of pentapeptides following fermentation of whey protein in growth medium with different strains have the ACE inhibitory activities. These peptides may have antihypertensive effect as natural and safe nutraceutical/functional ingredients, though the exact potency of the pentapeptides isolated in this experiment has not been determined. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - August 2, 2009 Category: Food Science Authors: J.E. AHN, S.Y. PARK, A. ATWAL, B.F. GIBBS, B.H. LEE Tags: Original Articles Source Type: journals

Effect of low and high oxygen-controlled atmospheres on enzymatic browning of litchi fruitEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, 5 and 60% O2-controlled atmosphere delayed significantly pericarp browning and reduced rot development. It could potentially be useful as a postharvest technology of litchi fruit for reducing or replacing the use of chemicals such as SO2 and fungicides, but it requires further investigation. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - August 2, 2009 Category: Food Science Authors: XUEWU DUAN, XINGUO SU, JOHN SHI, CHUN YI, JIAN SUN, YUEBIAO LI, YUEMING JIANG Tags: Original Articles Source Type: journals

Antimicrobical and antivirial impact of novel quercetin-enriched lecithinEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The antimicrobical and antiviral effects of native soy lecithin, quercetin and quercetin-enriched lecithin formulations were studied. The preparation of quercetin-enriched lecithin was described for the first time. In general, antimicrobial and antiviral activities of quercetin-enriched lecithin formulations were found to be better than individual lecithin or quercetin, most likely as a consequence of synergism between polar lipids and quercetin. Quercetin-enriched lecithin formulations exhibited strong antimicrobial action in comparison with native lecithin and quercetin. Increases in the concentration of quercetin in the...
Source: Journal of Food Biochemistry - August 2, 2009 Category: Food Science Authors: MOHAMED FAWZY RAMADAN, MOHSEN MOHAMED SELIM ASKER Tags: Original Articles Source Type: journals

Evaluation of antioxidant activities of aquilegia oxysepala hydroethanolic extractEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In order to provide information for the further application of Aquilegia oxysepala in food and pharmacy industries, the antioxidant activity of A. oxysepala was investigated in this work by different antioxidant assays. The results showed that the IC50 of A. oxysepala to scavenge 1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radicals, hydroxyl radicals, superoxide anion radicals and hydrogen peroxide was 25.79, 31.50, 18.59 and 41.09 µg/mL, respectively. Aquilegia oxysepala, a traditional Chinese medicine, has been used as food supplement and medicine for thousands of years in China. ...
Source: Journal of Food Biochemistry - August 2, 2009 Category: Food Science Authors: YAN YU, ZHI-BIAO YI, YI-ZENG LIANG Tags: Original Articles Source Type: journals

Composition of major flavanone glycosides and antioxidant capacity of three citrus varietiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This paper reported on the composition of major flavanone glycosides (FGs) and antioxidant capacity of three Chinese citrus varieties during maturity, namely, Ponkan (P; citrus poonensis Hort. ex Tanaka), Satsuma mandarin (S; citrus unshiu Marc.) and Huyou (H; citrus paradisi Macf. cv. Changshanhuyou). The results showed that citrus peel is a rich source of FGs. Total penolics contents (TPC) of methanol extract of P, S and H were determined. The total antioxidant capacity (TAC) of P, S and H extracts was compared based on vitamin C equivalent antioxidant capacity by 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH·), 2, 2'-az...
Source: Journal of Food Biochemistry - June 29, 2009 Category: Food Science Authors: GUIHUA XU, DONGHONG LIU, JIANCHU CHEN, XINGQIAN YE, JOHN SHI Source Type: journals

Antioxidant activity and phenolic acid constituents of chestnut (castania sativa mill.) honey and propolisEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study describes the constituents of phenolic acids and antioxidant activities of chestnut (Castania sativa Mill.) honeys and propolis in Turkey. Antioxidant activity of the chestnut honeys and propolis were examined by three different methods, namely scavenging of free radical 2, 2-diphenyl-1-picrylhydrazyl, FRAP, and cupric reducing antioxidant power. Total phenolic contents were determined by using Folin[ndash]Ciocalteu reagent as GA equivalent. The phenolic constituents were also determined by HPLC. The antioxidant activities were compared with standard antioxidants such as catechin, BHT and Trolox. The antioxidant...
Source: Journal of Food Biochemistry - June 29, 2009 Category: Food Science Authors: ALI OSMAN SARIKAYA, ESRA ULUSOY, NILGÜN ÖZTÜRK, MUZAFFER TUNÇEL, SEVGI KOLAYLI Source Type: journals

An esterolytic activity from a wild edible mushroom, lycoperdon perlatumEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Lycoperdon perlatum Pers. (Lycoperdaceae, Agaricales, Agaricomycetidae, Agaricomycetes, Basidiomycota, Fungi) was evaluated for its esterolytic potential. Native electrophoresis of the crude extracts showed four bands having Rf values of 0.34, 0.39, 0.52 and 0.59. The esterase showed the highest activity toward a short-chain substrate, p-nitrophenyl acetate. Optimum reaction conditions for L. perlatum crude extract were attained at pH 8.0 and 40C. Esterolytic activity of enzyme extract was stimulated in the presence of Mn2+, Fe2+, Ca2+ and Zn2+ in the reaction mixture. The enzyme activity was stimulated by incubation at pH...
Source: Journal of Food Biochemistry - June 29, 2009 Category: Food Science Authors: AHMET COLAK, YASEMIN CAMEDAN, ÖZLEM FAIZ, ERTUGRUL SESLI, YAKUP KOLCUOĞLU Source Type: journals

Influence of nonenzymatic glycosylation (glycation) of pea proteins (pisum sativum) on their susceptibility to enzymatic hydrolysisEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The Maillard reaction, also referred to as nonenzymatically glycosylation (glycation), causes changes to protein structure and occurs in food. The aim of this study was to investigate changes in susceptibility of glycated pea proteins to enzymatic hydrolysis. A pea proteins extract was glycated using different sugars (glucose, fructose, lactose and glucosamine). Then, the physicochemical changes of proteins after glycation in ultraviolet spectra as well as the content of sugars and free amino groups were determined and also separated electrophoretically. Native and glycated pea proteins were hydrolyzed for 120 min with pep...
Source: Journal of Food Biochemistry - June 29, 2009 Category: Food Science Authors: KATARZYNA MARCINIAK-DARMOCHWAL, HENRYK KOSTYRA Source Type: journals

IMPORTANCE OF pH ON ANTIBROWNING ACTIVITY OF OXALIC ACIDEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The importance of maintaining stable pH when studying antibrowning activity of oxalic acid in a catechol-polyphenol oxidase model system was demonstrated. Enzyme inhibition in the reaction medium showing a decrease in pH caused by the addition of increasing oxalic acid concentrations was compared with the inhibition of the same oxalic acid concentrations at a stable pH of 5.0. Relative antibrowning activity of oxalic acid was significantly lower at stable pH conditions than at variable pH conditions. The main reason for this was because of the very slight alterations around the pH used for the experiments, which were suffi...
Source: Journal of Food Biochemistry - June 29, 2009 Category: Food Science Authors: RUHIYE YORUK, MAURICE R. MARSHALL Source Type: journals

Apple postharvest preservation is linked to phenolic content and superoxide dismutase activityEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The postharvest preservation of apples indicated that well-preserved varieties of apples had increased superoxide dismutase (SOD) activity initially, and the activity declined during later storage as apples deteriorated. The increased SOD activity linked to better preservation correlated with higher phenolic content and free-radical scavenging-linked antioxidant activity. Well-preserved varieties were able to maintain a more stable pentose phosphate pathway (measured by the activity of glucose-6-phosphate dehydrogenase) throughout the storage period. Proline content increased with proline dehydrogenase (PDH) activity in th...
Source: Journal of Food Biochemistry - June 29, 2009 Category: Food Science Authors: ISHAN ADYANTHAYA, YOUNG-IN KWON, EMMANOUIL APOSTOLIDIS, KALIDAS SHETTY Source Type: journals

Optimization of lipase-catalyzed acidolysis of soybean oil to produce structured lipidsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The condition optimization of lipase-catalyzed acidolysis of soybean oil was conducted by using the response surface methodology (RSM). The results showed that when decision coefficient was 98.34%, the optimal conditions for highest caprylic acid (CA) incorporation was: reaction temperature 35.8C, lipase dosage 11.9% (w/w of substrate), substrate ratio 5.7 (oil/CA, mol/mol), water content 15.4% (w/w of enzyme) and reaction time 20.4 h, and under which conditions, the actually measured incorporation of CA was up to 44.9 mol%, very close to the predicted value 45.7 mol%. This indicates that with RSM, we can effectively optim...
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: DING SHUANG, YANG JIANG-KE, YAN YUN-JUN Tags: Original Articles Source Type: journals

Antioxidant properties of the extract and subfractions from old leaves of toona sinensis roem (meliaceae)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The methanolic crude extract and four subfractions (hexane fraction, ethyl acetate fraction, n-butanol fraction and aqueous fraction) of old leaves of Toona sinensis (L.T.S.) were prepared by sequential partitioning, and their antioxidant activities were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging assay, ferric reducing ability of plasma (FRAP) assay, [beta]-carotene bleaching method and stabilizing soybean oil. The results indicated that old L.T.S. possess powerful antioxidant activity and could prevent oxidation of soybean oil. The ethyl acetate-soluble fraction had the strongest antioxid...
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: SHEN-HUA JIANG, CHANG-LU WANG, ZHI-QIANG CHEN, MIAN-HUA CHEN, YU-RONG WANG, CHANG-JIN LIU, QING-LI ZHOU, ZHEN-JING LI Tags: Original Articles Source Type: journals

Effect of cucurbita ficifolia fruit extract on lipid profile and oral glucose tolerance in streptozotocin-induced diabetic ratsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was undertaken to investigate the effects of long term feeding of C. ficifolia fruit extract on blood glucose, lipid profiles and the oral glucose tolerance test in streptozotocin (STZ)-induced type 1 diabetic rats. Treatment for 30 days showed a significant decrease in blood glucose, triglyceride, low density lipoprotein and a significant increase in high density lipoprotein level. A significant effect on oral glucose tolerance was also noted. Chronic administration showed an improvement in the oral glucose tolerance curve. These results suggest that C. ficifolia fruit extract exhibits hypoglycemic as well as h...
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: TAO XIA, QIN WANG Tags: Original Articles Source Type: journals

Anti-oxidant effect of quercetin on type 2 diabetic erythrocytesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
We present here experimental proof of the protecting effect of this bioflavonoid on erythrocytes subjected to increased oxidative stress. Since diabetic patients are known to have increased oxidative stress, our results add to the scientific knowledge that a higher intake of diet rich in quercetin may protect diabetic patients from some late complications arising due to oxidative stress. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: SYED IBRAHIM RIZVI, NEETU MISHRA Tags: Original Articles Source Type: journals

Evaluation of antioxidant activity, phenolics, sugar and mineral contents in date palm fruitsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Sugar and mineral compositions of 10 Tunisian date varieties were investigated. Hydrophilic (aqueous extract) and hydrophobic extracts (ethanol extract) were used to determine the phenol contents and the total antioxidant activities of these dates. Results showed that date fruit varieties were rich in soluble sugars, which varied from 35.57 (Smiti variety) to 77.88 g/100 g fresh weight (FW) (Korkobbi variety). Several minerals were also present in the following order; K, Ca, P, Mg, Na, Fe, Cu, Zn and Mn. The potassium content reached 0.74 g/100 g dry weight in Smiti variety. For all date varieties, the phenol content did n...
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: NIZAR CHAIRA, ABDESSALEM MRABET, ALI FERCHICHI Tags: Original Articles Source Type: journals

Antioxidant properties of coprinus comatusEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Coprinus comatus (Muller: Fries) S.F. Gray (shaggy mane), also called the lawyer's wig mushroom, is currently available in Taiwan for use in the formulation of nutraceuticals and functional foods. The ethanolic and hot water extracts were prepared from C. comatus fruit bodies, mycelia and fermentation filtrate and their antioxidant properties were studied. Ethanolic extracts were more effective than hot water extracts in antioxidant activity using the conjugated diene method and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, whereas hot water extracts were more effective in reducing power, scavenging ability...
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: SHU-YAO TSAI, HUI-LI TSAI, JENG-LEUN MAU Tags: Original Articles Source Type: journals

Plasma lipid modulating activity of intraperitoneally administered aqueous extract from raw garlic: acute studies in normo-lipidemic ratEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Garlic is a well known medicinal plant which possesses numerous properties as anti-infectious, antitumoral, antioxidant, hypoglycemic or anti-atherosclerotic. Garlic has been shown to lower plasma cholesterol and triacylglycerol levels in chronic experiments using hypercholesterolemic animals or in meta-analysis using humans, although fewer studies failed to show any effect. The active compound was often proposed to be allicin a sulfur aminoacid. We conducted acute experiments on normolipidemic rats and found out that when intraperitoneally administered, aqueous extract of raw garlic is able to lower cholesterol but not tr...
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: M. MOKNI, F. LIMAM, M. AMRI, E. AOUANI Tags: Original Articles Source Type: journals

Optimization of enzymatic synthesis of isomalto-oligosaccharides productionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Glucosyltransferases can be applied in the synthesis of prebiotic oligosaccharides. Enzymatic synthesis using acceptors can be used to obtain these carbohydrates. When maltose is the acceptor, oligosaccharides containing one maltose moiety and up to eight glucose units linked by [alpha]-1,6-glycosidic bonds are obtained as the product of dextransucrase acceptor reaction. In this work, the enzymatic synthesis of isomalto-oligosaccharides using dextransucrase from Leuconostoc mesenteroides NRRL B-512F was optimized by response surface methodology. The effect of maltose and sucrose concentrations on the acceptor reaction was ...
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: M.C. RABELO, T.L. HONORATO, L.R.B. GONÇALVES, G.A.S. PINTO, S. RODRIGUES Tags: Original Articles Source Type: journals

Biochemical characterization of borage (borago officinalis l.) seedsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Gas chromatography[ndash]mass spectrometry analysis of seed Borago officinalis essential oil (EO) revealed the presence of 16 volatile components. [beta]-Caryophyllene (26%) and p-cymene-8-ol (19.7%) represented the major components, while nonadecane (0.7%) and hexanol (0.7%) were the minor ones. The EO composition was characterized by higher abundance of oxygenated monoterpenes (27.7%), followed by sesquiterpenes (26%). Fatty acid composition showed the predominance of linoleic (35.4%), oleic (24.2%) and [gamma]-linolenic (20.4%) acids. Polyphenols were analyzed by reversed-phase high-performance liquid chromatography aft...
Source: Journal of Food Biochemistry - June 5, 2009 Category: Food Science Authors: BAYA MHAMDI, WISSEM AIDI WANNES, SOUMAYA BOURGOU, BRAHIM MARZOUK Tags: Original Articles Source Type: journals

Antimicrobial and antioxidant activity of emblica extracts obtained by supercritical carbon dioxide extraction and methanol extractionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study is aimed to evaluate the antimicrobial and antioxidant activities of two extracts of emblica (Phyllanthus emblica L.) obtained by supercritical fluid extraction (SFE) and methanol extraction. The SFE extract showed strong antimicrobial activity against all microorganisms tested, whereas the methanolic extract showed low activity against Staphylococcus aureus and fungi. In contrast, the methanolic extract exhibited significantly higher antioxidant activity than the SFE extract. The SFE extract was analyzed by gas chromatography with mass spectrometric detector. Thirty compounds were tentatively identified, repres...
Source: Journal of Food Biochemistry - June 1, 2009 Category: Food Science Authors: XIAOLI LIU, MOUMING ZHAO, JINSHUI WANG, WEI LUO Tags: Original Articles Source Type: journals

Optimization of extraction conditions for antioxidant phenolic compounds from malt rootlets using response surface methodologyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Significant levels of antioxidant phenolic compounds were detected in malt rootlets, indicating that malt rootlets may serve as an excellent source of natural antioxidants for disease prevention and health promotion. To improve this by-product value, response surface methodology (RSM) was used for the optimization of extraction conditions for obtaining the maximum amount of antioxidant phenolic compounds from malt rootlets in the malting industry. The Box-Behnken experimental design was used to investigate the effects of three independent invariables on total antioxidant activity (TAA). These three independent variables we...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: DE-JING MENG, JIAN LU, WEI FAN, JIAN-JUN DONG, JIANHUA ZHANG, WEI-BAO KONG, YAN LIN, LIAN-JU SHAN Tags: Original Articles Source Type: journals

Protein solubility and production of gels from jumbo squidEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Solubility at several ionic strengths (0 to 1.0 M), pH (2 to 13) and gelling capacity of jumbo squid Dosidicus gigas muscle proteins were evaluated. Protein recovery was >90% at pH 9[ndash]12. Autohydrolysis was evaluated and affected only sarcoplasmic proteins. Folding score was 5 on all gels. Strength was higher for thermal gels prepared from squid fin (50.2 ± 1.2 N) than that prepared from the mantle (23.4 ± 2.5 N). There was no significant difference in gel strengths from previously frozen (46.4 ± 7.5 N) and never-frozen samples (43 ± 5.5 N). Moisture, water drip and water-holding capacity were evaluated on thermal...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: GABRIELA DE LA FUENTE-BETANCOURT, FERNANDO GARCÍA-CARREÑO, M.A. NAVARRETE DEL TORO, JULIO H. CÓRDOVA-MURUETA, MARÍA ELENA LUGO-SÁNCHEZ Tags: Original Articles Source Type: journals

EFFECT OF pH AND TEMPERATURE ON JUMBO SQUID PROTEINSEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Evaluation of the effect of pH (2 to 13) and temperature (0 to 50C) on functional properties of jumbo squid proteins was performed, followed by a 2 × 3 factorial design for producing squid protein hydrolysates bearing useful functional properties. In particular, the effects of pH (8, 9 and 10) and temperature (30, 35, 40C) were evaluated. Alcalase and papain were tested on each treatment. The protein recovery, whippability and emulsifying capacity of the hydrolysates were evaluated. Almost 80% of the proteins were recovered in water-soluble form after hydrolysis with papain at pH 10 at the three temperatures. The highest ...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: G. DE LA FUENTE-BETANCOURT, F. GARCÍA-CARREÑO, M.A. NAVARRETE DEL TORO, J.H. CÓRDOVA-MURUETA Tags: Original Articles Source Type: journals

Kinetic characterization, expression and molecular modeling of a chitinase from the pacific white shrimp litopenaeus vannameiEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
We purified and characterized a chitinase from the digestive gland of the white shrimp, Litopenaeus vannamei. The enzyme has a molecular mass of 50 kDa and a pI of 4.7, similar to the values calculated from the cDNA-deduced amino acid sequence. L. vannamei chitinase was stable at pH 5.0 to 8.0 and NaCl concentrations of 0[ndash]1 M, presenting an acidic pH-optimum (pH 5.5[ndash]6.0) and maximum activity at 0.45[ndash]0.6 M NaCl. Steady-state kinetics was obtained using the fluorescent substrate analog 4-methylumbelliferyll-[beta]-D-N,N'N"-triacetylchitotrioside. The Michaelis-Menten constant was Km = 165 µM and Vmax = 0.5...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: R.R. SOTELO-MUNDO, E.F. MORÁN-PALACIO, K.D. GARCÍA-OROZCO, C. FIGUEROA-SOTO, M.G. ROMO-FIGUEROA, E.M. VALENZUELA-SOTO, G. YEPIZ-PLASCENCIA Tags: Original Articles Source Type: journals

THE SCAVENGING CAPACITY OF COMBINATIONS OF LYCOPENE, β-CAROTENE, VITAMIN E, AND VITAMIN C ON THE FREE RADICAL 2,2-DIPHENYL-1-PICRYLHYDRAZYL (DPPH)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Lycopene, a very powerful antioxidant present in fruits and vegetables, is the most efficient quencher of singlet oxygen among the carotenoids. There are other natural antioxidants such as carotenoids, vitamin C, tocopherols and polyphenolics in fruits and vegetables that are consumed together and that therefore have potential for synergistic interactions. Synergistic effects were determined by combining lycopene with other antioxidants (vitamin E, vitamin C, [beta]-carotene) in various ratios. A synergistic effect was observed when all four antioxidants were present in combination at high lycopene activity. A synergistic ...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: J. CHEN, J. SHI, L. MACNAUGHTON, Y. KAKUDA, S.J. XUE, Y. MA, M. ZHANG, Y. JIANG Tags: Original Articles Source Type: journals

Optimization of conditions of leuconostoc mesenteroides nrrl b-640 for production of a dextransucrase and its assayEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The optimum culture conditions for dextransucrase production from Leuconostoc mesenteroides NRRL B-640 were investigated. The dextransucrase production was studied in the temperature range, 22 to 30C under shaking and static flask conditions. The optimum temperature for dextransucrase production was 25C. The shaking flask culture gave higher enzyme activity by 20% than the static flask culture. The dextransucrase activity of L. mesenteroides NRRL B-640 was compared with L. mesenteroides NRRL B-512F. The results showed that the maximum dextransucrase activity achieved by L. mesenteroides NRRL B-640 at 25C under shaking flas...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: RAVI KIRAN PURAMA, ARUN GOYAL Tags: Original Articles Source Type: journals

Extraction of carotenoprotein from black tiger shrimp shells with the aid of bluefish trypsinEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of bluefish (Pomatomus saltatrix) trypsin on the recovery and characteristics of carotenoprotein from black tiger shrimp (Penaeus monodon) shells was investigated. Trypsin concentration and reaction time both affected the hydrolysis and the recovery of carotenoproteins (P < 0.05). The recovery of carotenoproteins from shrimp shells was maximized by the hydrolysis of shrimp shells using 1.2 trypsin units/g shrimp shells for 1 h at 25C. Freeze-dried carotenoprotein recovered contained 70.20% protein, 19.76% lipid, 6.57% ash, 1.50% chitin, and 87.91 µg total astaxanthin/g sample, indicating a substantial reduction...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: S. KLOMKLAO, S. BENJAKUL, W. VISESSANGUAN, H. KISHIMURA, B.K. SIMPSON Tags: Original Articles Source Type: journals

Antioxidants in onion (allium cepa l) cultivars grown in indiaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Health benefits of phenolics are prompting vegetable breeders to identify cultivars with enhanced functional properties. Ten onion cultivars grown under North Indian conditions were evaluated for their total phenolics, flavonoids, quercetin and total antioxidant activity for two consecutive years. Total phenolics, flavonoids and antioxidant activity exhibited significant variation (P < 0.05) among cultivars. Red cultivars, namely Sel-383, N-53, Pusa red and Sel-402, constituted a high phenolic group, with a mean content higher than 100 mg/100 g gallic acid equivalents. Mean flavonoid content was highest in cultivars, Pusa ...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: CHARANJIT KAUR, S. JOSHI, H.C. KAPOOR Tags: Original Articles Source Type: journals

Iodine-fortified rice and its absorptionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Iodine deficiency remains a major health problem in many parts of Thailand with over 50% of the population lacking sufficient iodine in their diet. Since rice is the main staple for Thai people with rice consumed in one form or another in almost every meal, enrichment of rice with iodine offers an effective way to remedy this deficiency of iodine. The present paper investigates the enrichment of iodine in milled rice seeds using flour gel coating technique. Milled rice (Klong-laung 1 variety) was coated with iodine-enriched flour gel (rice : gel = 100:5 w/w) by mixing at 40 rpm and drying to less than 13% moisture. Washing...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: VANNA TULYATHAN, SAKDA PRUNGLUMPU Tags: Original Articles Source Type: journals

Effect of various antioxidants on the oxidative stability of acid and alkali solubilized muscle protein isolatesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this research was to compare the efficacy of antioxidants such as [delta]-tocopherol, butylated hydroxyanisole (BHA) and propyl gallate, to inhibit oxidation in acid- and alkali- solubilized cod protein isolates. Oxidation was catalyzed using cod hemolysate. Oxidation of lipids was monitored by the measurement of thiobarbituric acid reactive substances and painty odor. Results showed that protein isolates prepared using the acid process was significantly (P < 0.05) more susceptible to lipid oxidation than alkali-solubilized protein isolates. Regardless of pH treatments, the efficacy of various antioxidants...
Source: Journal of Food Biochemistry - April 5, 2009 Category: Food Science Authors: SIVAKUMAR RAGHAVAN, HERBERT O. HULTIN Tags: Original Articles Source Type: journals

Effect of far-infrared heater on the physicochemical characteristics of green tea during processingEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The green tea leaves (Camellia sinensis var. sinensis) were irradiated by a far-infrared (FIR) heater during the roasting and drying step, resulting in three different treatments produced. Green tea was extracted by soaking the leaves in water, and the components were analyzed. FIR irradiation, combined with fryer heating during the roasting step and additionally applied after the drying step, increased total phenolic contents of green tea from 116.30 to 171.77 mg/g, and total flavanol contents from 17.54 to 24.76 mg/g, compared with the non-irradiated control. Ascorbic acid contents also increased from 3.07 to 4.20 mg/g. ...
Source: Journal of Food Biochemistry - April 1, 2009 Category: Food Science Authors: JI-HEE PARK, JUNG-MIN LEE, YONG-JIN CHO, CHONG-TAI KIM, CHUL-JIN KIM, KI-CHANG NAM, SEUNG-CHEOL LEE Tags: Original Articles Source Type: journals