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Publisher: Springer-Verlag   (Total: 2353 journals)

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Showing 1201 - 1400 of 2353 Journals sorted alphabetically
J. of Clinical Geropsychology     Hybrid Journal   (Followers: 1)
J. of Clinical Immunology     Hybrid Journal   (Followers: 14, SJR: 1.332, h-index: 75)
J. of Clinical Monitoring and Computing     Hybrid Journal   (Followers: 1, SJR: 0.661, h-index: 37)
J. of Clinical Psychology in Medical Settings     Hybrid Journal   (Followers: 13, SJR: 0.46, h-index: 34)
J. of Cluster Science     Hybrid Journal   (SJR: 0.416, h-index: 31)
J. of Coal Science and Engineering (China)     Hybrid Journal   (SJR: 0.188, h-index: 8)
J. of Coastal Conservation     Hybrid Journal   (Followers: 7, SJR: 0.474, h-index: 25)
J. of Coatings Technology and Research     Hybrid Journal   (Followers: 5, SJR: 0.425, h-index: 25)
J. of Combinatorial Optimization     Hybrid Journal   (Followers: 5, SJR: 1.093, h-index: 34)
J. of Communications Technology and Electronics     Hybrid Journal   (Followers: 2, SJR: 0.29, h-index: 16)
J. of Community Genetics     Hybrid Journal   (Followers: 1, SJR: 0.727, h-index: 14)
J. of Community Health     Hybrid Journal   (Followers: 8, SJR: 0.921, h-index: 44)
J. of Comparative Physiology A: Neuroethology, Sensory, Neural, and Behavioral Physiology     Hybrid Journal   (Followers: 8, SJR: 1.087, h-index: 74)
J. of Comparative Physiology B : Biochemical, Systemic, and Environmental Physiology     Hybrid Journal   (Followers: 4, SJR: 1.126, h-index: 59)
J. of Compassionate Health Care     Open Access   (Followers: 2)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.291, h-index: 19)
J. of Computational Electronics     Hybrid Journal   (Followers: 4, SJR: 0.511, h-index: 20)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 25, SJR: 1.068, h-index: 60)
J. of Computer and Systems Sciences Intl.     Hybrid Journal   (SJR: 0.27, h-index: 13)
J. of Computer Science and Technology     Open Access   (Followers: 5, SJR: 0.437, h-index: 31)
J. of Computer Virology and Hacking Techniques     Hybrid Journal   (Followers: 6, SJR: 0.151, h-index: 2)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 2, SJR: 0.995, h-index: 78)
J. of Computers in Education     Hybrid Journal   (Followers: 11)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 13, SJR: 0.363, h-index: 21)
J. of Consumer Policy     Hybrid Journal   (Followers: 7, SJR: 0.704, h-index: 30)
J. of Contemporary Mathematical Analysis     Hybrid Journal   (SJR: 0.237, h-index: 5)
J. of Contemporary Physics (Armenian Academy of Sciences)     Hybrid Journal   (Followers: 11, SJR: 0.197, h-index: 6)
J. of Contemporary Psychotherapy     Hybrid Journal   (Followers: 6, SJR: 0.397, h-index: 23)
J. of Control Theory and Applications     Hybrid Journal   (Followers: 2, SJR: 0.359, h-index: 19)
J. of Control, Automation and Electrical Systems     Hybrid Journal   (Followers: 10, SJR: 0.231, h-index: 9)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 6, SJR: 0.631, h-index: 29)
J. of Cryptographic Engineering     Partially Free   (Followers: 5, SJR: 0.989, h-index: 11)
J. of Cryptology     Hybrid Journal   (Followers: 3, SJR: 1.443, h-index: 55)
J. of Cultural Economics     Hybrid Journal   (Followers: 4, SJR: 0.539, h-index: 29)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 9, SJR: 0.149, h-index: 8)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 8, SJR: 0.114, h-index: 5)
J. of Developmental and Physical Disabilities     Hybrid Journal   (Followers: 8, SJR: 0.574, h-index: 29)
J. of Digital Imaging     Hybrid Journal   (Followers: 10, SJR: 0.578, h-index: 35)
J. of Direct Data and Digital Marketing Practice     Hybrid Journal   (Followers: 8, SJR: 0.154, h-index: 6)
J. of Dynamical and Control Systems     Hybrid Journal   (Followers: 2, SJR: 0.4, h-index: 26)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.418, h-index: 31)
J. of Earth Science     Hybrid Journal   (Followers: 10, SJR: 0.483, h-index: 16)
J. of Earth System Science     Open Access   (Followers: 45, SJR: 0.448, h-index: 32)
J. of East Asian Linguistics     Hybrid Journal   (Followers: 6, SJR: 0.537, h-index: 20)
J. of Echocardiography     Hybrid Journal   (Followers: 4, SJR: 0.22, h-index: 3)
J. of Ecology and Environment     Open Access  
J. of Economic Growth     Hybrid Journal   (Followers: 29, SJR: 3.273, h-index: 63)
J. of Economic Interaction and Coordination     Hybrid Journal   (SJR: 0.263, h-index: 12)
J. of Economics     Hybrid Journal   (Followers: 17, SJR: 0.418, h-index: 23)
J. of Economics and Finance     Hybrid Journal   (Followers: 6, SJR: 0.272, h-index: 19)
J. of Educational Change     Hybrid Journal   (Followers: 7, SJR: 0.961, h-index: 21)
J. of Elasticity     Hybrid Journal   (Followers: 6, SJR: 0.851, h-index: 45)
J. of Electroceramics     Hybrid Journal   (SJR: 0.577, h-index: 57)
J. of Electronic Materials     Hybrid Journal   (Followers: 5, SJR: 0.609, h-index: 75)
J. of Electronic Testing     Hybrid Journal   (Followers: 2, SJR: 0.372, h-index: 27)
J. of Electronics (China)     Hybrid Journal   (Followers: 4, SJR: 0.112, h-index: 9)
J. of Elementary Science Education     Hybrid Journal   (Followers: 9)
J. of Elliptic and Parabolic Equations     Hybrid Journal  
J. of Engineering Mathematics     Hybrid Journal   (SJR: 0.347, h-index: 37)
J. of Engineering Physics and Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.288, h-index: 11)
J. of Engineering Research     Open Access   (Followers: 1, SJR: 0.145, h-index: 5)
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 4, SJR: 0.763, h-index: 9)
J. of Environmental Studies and Sciences     Partially Free   (Followers: 2)
J. of Ethology     Hybrid Journal   (Followers: 2, SJR: 0.609, h-index: 25)
J. of Evolution Equations     Hybrid Journal   (SJR: 0.826, h-index: 26)
J. of Evolutionary Biochemistry and Physiology     Hybrid Journal   (SJR: 0.145, h-index: 11)
J. of Evolutionary Economics     Hybrid Journal   (Followers: 9, SJR: 0.492, h-index: 52)
J. of Experimental and Theoretical Physics     Hybrid Journal   (Followers: 3, SJR: 0.458, h-index: 39)
J. of Experimental Criminology     Hybrid Journal   (Followers: 48, SJR: 1.445, h-index: 28)
J. of Failure Analysis and Prevention     Hybrid Journal   (Followers: 5, SJR: 0.261, h-index: 15)
J. of Family and Economic Issues     Hybrid Journal   (Followers: 6, SJR: 0.396, h-index: 32)
J. of Family Violence     Hybrid Journal   (Followers: 37, SJR: 0.639, h-index: 56)
J. of Financial Services Marketing     Hybrid Journal   (Followers: 3, SJR: 0.273, h-index: 10)
J. of Financial Services Research     Hybrid Journal   (Followers: 24, SJR: 0.572, h-index: 36)
J. of Fixed Point Theory and Applications     Hybrid Journal   (SJR: 0.644, h-index: 13)
J. of Fluorescence     Hybrid Journal   (Followers: 3, SJR: 0.465, h-index: 56)
J. of Food Measurement and Characterization     Hybrid Journal   (SJR: 0.307, h-index: 4)
J. of Food Science and Technology     Hybrid Journal   (Followers: 7, SJR: 0.441, h-index: 29)
J. of Forest Research     Hybrid Journal   (Followers: 3, SJR: 0.495, h-index: 27)
J. of Forestry Research     Hybrid Journal   (Followers: 4, SJR: 0.304, h-index: 14)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.18, h-index: 42)
J. of Friction and Wear     Hybrid Journal   (Followers: 7, SJR: 0.373, h-index: 7)
J. of Fusion Energy     Hybrid Journal   (Followers: 3, SJR: 0.387, h-index: 19)
J. of Gambling Studies     Hybrid Journal   (Followers: 7, SJR: 1.171, h-index: 57)
J. of Gastroenterology     Hybrid Journal   (Followers: 12, SJR: 1.651, h-index: 88)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 39)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 7, SJR: 1.64, h-index: 99)
J. of General Internal Medicine     Hybrid Journal   (Followers: 17, SJR: 1.804, h-index: 134)
J. of General Plant Pathology     Hybrid Journal   (SJR: 0.554, h-index: 22)
J. of Genetic Counseling     Hybrid Journal   (Followers: 6, SJR: 0.902, h-index: 39)
J. of Genetics     Open Access   (Followers: 5, SJR: 0.458, h-index: 28)
J. of Geodesy     Hybrid Journal   (Followers: 8, SJR: 2.173, h-index: 56)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.8, h-index: 23)
J. of Geographical Systems     Hybrid Journal   (Followers: 4, SJR: 0.822, h-index: 39)
J. of Geometric Analysis     Hybrid Journal   (Followers: 2, SJR: 1.491, h-index: 27)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.272, h-index: 15)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 0.992, h-index: 60)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 11)
J. of Grid Computing     Hybrid Journal   (Followers: 1, SJR: 1.414, h-index: 37)
J. of Happiness Studies     Hybrid Journal   (Followers: 24, SJR: 0.881, h-index: 39)
J. of Hematopathology     Hybrid Journal   (Followers: 4, SJR: 0.2, h-index: 13)
J. of Heuristics     Hybrid Journal   (Followers: 5, SJR: 1.308, h-index: 50)
J. of High Energy Physics     Hybrid Journal   (Followers: 18, SJR: 1.052, h-index: 153)
J. of Homotopy and Related Structures     Hybrid Journal   (SJR: 0.232, h-index: 2)
J. of Housing and the Built Environment     Hybrid Journal   (Followers: 8, SJR: 0.648, h-index: 28)
J. of Huazhong University of Science and Technology [Medical Sciences]     Hybrid Journal   (SJR: 0.344, h-index: 19)
J. of Ichthyology     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 10)
J. of Immigrant and Minority Health     Hybrid Journal   (Followers: 12, SJR: 0.759, h-index: 37)
J. of Inclusion Phenomena and Macrocyclic Chemistry     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 46)
J. of Indian Council of Philosophical Research     Hybrid Journal  
J. of Indian Philosophy     Hybrid Journal   (Followers: 12, SJR: 0.127, h-index: 12)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 16, SJR: 0.966, h-index: 80)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 8, SJR: 0.327, h-index: 15)
J. of Infection and Chemotherapy     Hybrid Journal   (Followers: 1, SJR: 0.673, h-index: 46)
J. of Information Technology     Hybrid Journal   (Followers: 54, SJR: 1.474, h-index: 55)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 9)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 2, SJR: 1.25, h-index: 36)
J. of Inherited Metabolic Disease     Hybrid Journal   (Followers: 2, SJR: 1.389, h-index: 77)
J. of Inorganic and Organometallic Polymers and Materials     Partially Free   (Followers: 9, SJR: 0.338, h-index: 33)
J. of Insect Behavior     Hybrid Journal   (Followers: 8, SJR: 0.569, h-index: 39)
J. of Insect Conservation     Hybrid Journal   (Followers: 10, SJR: 0.872, h-index: 43)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 3, SJR: 0.629, h-index: 43)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.691, h-index: 43)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 3, SJR: 1.397, h-index: 54)
J. of Interventional Cardiac Electrophysiology     Hybrid Journal   (SJR: 0.93, h-index: 43)
J. of Intl. Business Studies     Hybrid Journal   (Followers: 32, SJR: 4.208, h-index: 130)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 9, SJR: 0.549, h-index: 23)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 13, SJR: 0.308, h-index: 13)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 20, SJR: 0.793, h-index: 22)
J. of Labor Research     Hybrid Journal   (Followers: 19, SJR: 0.394, h-index: 27)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 7, SJR: 0.288, h-index: 25)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 3, SJR: 0.531, h-index: 52)
J. of Machinery Manufacture and Reliability     Hybrid Journal   (Followers: 2, SJR: 0.203, h-index: 7)
J. of Mammalian Evolution     Hybrid Journal   (Followers: 5, SJR: 1.134, h-index: 37)
J. of Mammary Gland Biology and Neoplasia     Hybrid Journal   (Followers: 2, SJR: 2.252, h-index: 83)
J. of Management and Governance     Hybrid Journal   (Followers: 14, SJR: 0.805, h-index: 33)
J. of Management Control     Hybrid Journal   (Followers: 4, SJR: 0.605, h-index: 6)
J. of Marine Science and Application     Hybrid Journal   (Followers: 2, SJR: 0.439, h-index: 11)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.235, h-index: 19)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 21, SJR: 0.228, h-index: 8)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 4)
J. of Material Cycles and Waste Management     Hybrid Journal   (Followers: 3, SJR: 0.449, h-index: 22)
J. of Materials Engineering and Performance     Hybrid Journal   (Followers: 22, SJR: 0.544, h-index: 40)
J. of Materials Science     Hybrid Journal   (Followers: 21, SJR: 0.836, h-index: 123)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 5)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 5)
J. of Mathematical Biology     Hybrid Journal   (Followers: 11, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 4, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 7, SJR: 1.22, h-index: 22)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 5, SJR: 0.901, h-index: 53)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 2, SJR: 0.414, h-index: 23)
J. of Mathematical Sciences     Hybrid Journal   (SJR: 0.272, h-index: 23)
J. of Mathematics Teacher Education     Hybrid Journal   (Followers: 17, SJR: 1.062, h-index: 20)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 3)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 6, SJR: 0.589, h-index: 26)
J. of Medical and Biological Engineering     Hybrid Journal   (Followers: 1, SJR: 0.387, h-index: 18)
J. of Medical Humanities     Hybrid Journal   (Followers: 22, SJR: 0.299, h-index: 18)
J. of Medical Systems     Hybrid Journal   (Followers: 1, SJR: 0.717, h-index: 44)
J. of Medical Toxicology     Hybrid Journal   (Followers: 6, SJR: 0.874, h-index: 28)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.18, h-index: 13)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 2, SJR: 0.738, h-index: 82)
J. of Micro-Bio Robotics     Hybrid Journal   (SJR: 0.28, h-index: 3)
J. of Microbiology     Hybrid Journal   (Followers: 8, SJR: 0.741, h-index: 43)
J. of Mining Science     Hybrid Journal   (Followers: 4, SJR: 0.317, h-index: 16)
J. of Molecular Evolution     Hybrid Journal   (Followers: 9, SJR: 0.952, h-index: 108)
J. of Molecular Histology     Hybrid Journal   (Followers: 4, SJR: 0.755, h-index: 48)
J. of Molecular Medicine     Hybrid Journal   (Followers: 14, SJR: 2.165, h-index: 113)
J. of Molecular Modeling     Hybrid Journal   (Followers: 4, SJR: 0.466, h-index: 50)
J. of Molecular Neuroscience     Partially Free   (Followers: 11, SJR: 0.988, h-index: 69)
J. of Mountain Science     Hybrid Journal   (Followers: 3, SJR: 0.418, h-index: 15)
J. of Muscle Research and Cell Motility     Hybrid Journal   (Followers: 1, SJR: 1.264, h-index: 55)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 3, SJR: 0.583, h-index: 84)
J. of Natural Medicines     Hybrid Journal   (SJR: 0.602, h-index: 28)
J. of Near-Death Studies     Hybrid Journal   (Followers: 2)
J. of Nephrology     Hybrid Journal   (Followers: 4, SJR: 0.689, h-index: 55)
J. of Network and Systems Management     Hybrid Journal   (SJR: 0.466, h-index: 26)
J. of Neural Transmission     Hybrid Journal   (Followers: 2, SJR: 1.034, h-index: 86)
J. of Neuro-Oncology     Hybrid Journal   (Followers: 3, SJR: 1.274, h-index: 90)
J. of Neuroimmune Pharmacology     Hybrid Journal   (Followers: 1, SJR: 1.662, h-index: 45)
J. of Neurology     Hybrid Journal   (Followers: 16, SJR: 1.429, h-index: 105)
J. of NeuroVirology     Hybrid Journal   (Followers: 1, SJR: 0.979, h-index: 69)
J. of Nondestructive Evaluation     Hybrid Journal   (Followers: 11, SJR: 0.863, h-index: 27)
J. of Nonlinear Science     Hybrid Journal   (Followers: 1, SJR: 1.887, h-index: 42)
J. of Nonverbal Behavior     Hybrid Journal   (Followers: 5, SJR: 0.723, h-index: 47)
J. of Nuclear Cardiology     Hybrid Journal   (SJR: 1.024, h-index: 68)
J. of Nutrition, Health and Aging     Hybrid Journal   (Followers: 25, SJR: 0.919, h-index: 60)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 6, SJR: 0.214, h-index: 6)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 16, SJR: 0.811, h-index: 51)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 2)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.237, h-index: 11)
J. of Oceanography     Hybrid Journal   (Followers: 9, SJR: 0.796, h-index: 52)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal   (SJR: 0.183, h-index: 11)
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 4)
J. of Optics     Hybrid Journal   (Followers: 7, SJR: 0.214, h-index: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 5, SJR: 0.898, h-index: 65)
J. of Ornithology     Hybrid Journal   (Followers: 24)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthopädie     Hybrid Journal   (SJR: 0.574, h-index: 33)

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Journal Cover European Food Research and Technology
  [SJR: 0.726]   [H-I: 70]   [7 followers]  Follow
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
   ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
   Published by Springer-Verlag Homepage  [2353 journals]
  • Rapid strategies for the determination of sensory and chemical differences
           between a wealth of similar wines
    • Authors: Yohanna Alegre; María-Pilar Sáenz-Navajas; Vicente Ferreira; David García; Iosu Razquin; Purificación Hernández-Orte
      Pages: 1295 - 1309
      Abstract: Abstract The work introduces a fast methodology for the identification of compounds responsible for the generation of the distinctive aromas in different wines. Five Verdejo musts and five Tempranillo musts from different terroirs were fermented with five different yeasts for each variety under controlled laboratory conditions. The resulting wines were first sorted in a sorting task with a description step by a panel of wine experts into different groups depending on the odor similarities between the wines. A wine belonging to each group with positive differentiator aromas was fractionated by high-performance liquid chromatography (HPLC) and the fractions whose attributes were similar to their descriptors in the sorting task were screened by gas chromatography–olfactometry (GC–O). Different compounds were related with different aromatic profiles obtained in the sorting task. This methodology led to the identification of two compounds related with green and fresh fruit aromas in wine. Thus, the sorting task followed by HPLC fractionation and GC–O analysis has been shown to be a rapid and effective methodology for the identification of compounds responsible for the distinctive aromas in different wines.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2857-7
      Issue No: Vol. 243, No. 8 (2017)
  • Green and roasted coffee extracts as antioxidants in βTC3 cells with
           induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells,
           and their bioactivity in rats fed high fat diet
    • Authors: Grażyna Budryn; Małgorzata Zakłos-Szyda; Donata Zaczyńska; Dorota Żyżelewicz; Joanna Grzelczyk; Zenon Zduńczyk; Jerzy Juśkiewicz
      Pages: 1323 - 1334
      Abstract: Abstract Chlorogenic acids from coffee show high antioxidant activity that contributes to inhibition of oxidative stress, which results in anticancer, antidiabetic and antiobesity coffee activities. Coffee roasting causes their partial decomposition and partial incorporation into Maillard reaction products also of high antioxidant activity, and it is still not clear whether more favorable impact on health is associated with the consumption of green or roasted coffee. The aim of the study was to evaluate the impact of coffee roasting process and also of the degree of chlorogenic acid esterification on bioactivity of coffee extracts. Extracts of green and roasted coffee and their fractions containing mono- and dichlorogenic acids (six extracts) were obtained by purification and optional fractionation of crude extracts using preparative centrifugal partition chromatography technique. The extracts were evaluated in vitro in terms of scavenging capacity, influence on lipids accumulation in 3T3L1 adipocytes, cytoprotective potential decreasing oxidative stress induced by cellular pro-oxidants in βTC3 cells, and in vivo by selected physiological indices in rats fed diets supplemented with the extracts. Roasted coffee extracts, in particular hydrophilic fraction containing monochlorogenic acids and Maillard reaction products, showed the highest scavenging capacity and contributed to the highest level of antioxidants in the hydrophilic fraction of rats serum and may be potentially used as anticancer nutraceutical with oxidative stress inhibitor activity. Non-fractionated green coffee extract exhibited antidiabetic activities including inhibition of adipogenesis, while in vivo it significantly lowered the levels of triglycerides, glucose and oxidized glutathione.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2843-0
      Issue No: Vol. 243, No. 8 (2017)
  • Detection of enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and
           Vibrio vulnificus : performance of real-time PCR kits in an
           interlaboratory study
    • Authors: Erik Eschbach; Annett Martin; Jennifer Huhn; Constanze Seidel; Ralf Heuer; Jan-Hendrik Schumacher; Stefan Ulrich; Jens-Oliver Axe; Antje Konietzny; Eckhard Strauch; Boris Oberheitmann
      Pages: 1335 - 1342
      Abstract: Abstract Bacteria belonging to the genus Vibrio are very common to marine and estuarine environments and are found in association with marine plants and animals. Vibrio parahaemolyticus strains that produce thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH), toxigenic strains of Vibrio cholerae belonging to the serogroups O1 and O139, and Vibrio vulnificus are regarded as important food-borne pathogens, which represent a serious and growing public health hazard. In this study, we established and validated real-time PCR assays for the detection of enteropathogenic Vibrio strains. In a first step, seafood is investigated for the presence of the three Vibrio species. In case of detection of V. cholerae or V. parahaemolyticus, samples are tested for the presence of the cholera toxin gene (ctxA) or tdh/trh genes, respectively, in a second step. All PCR analyses were performed with the same cycling program. Primer/probe sets were thoroughly tested for limit of detection, inclusivity, exclusivity and performance in the matrix. In an interlaboratory study, kits based on these primer/probe sets were successfully tested with cultural and DNA samples.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2844-z
      Issue No: Vol. 243, No. 8 (2017)
  • Valorization of kiwifruit production: leaves of the pruning branches of
           Actinidia deliciosa as a promising source of polyphenols
    • Authors: Joana Henriques; Maria João Ribeiro; Pedro L. Falé; Rita Pacheco; Lia Ascensão; Maria Helena Florêncio; M. L. M. Serralheiro
      Pages: 1343 - 1353
      Abstract: Abstract The present work concerns the novel application of a phenolic compound extraction methodology to leaves of Actinidea deliciosa. Recent studies have shown that crop residues could be raw material for recovery of natural bioactive compounds. Phenolic compounds from Actinidea deliciosa leaves were extracted with hot water, purified using reverse phase chromatography and mucilage precipitation with ethanol. The composition of the purified fraction was determined by HPLC-DAD and LC-MSn. Quercitrin, rutin, proantocyanidin B and C, quinic acid, myricitrin, and triterpene acid-O-hexoside were found. These compounds were present in all the fractions. The antioxidant activity was determined as general radical scavenging capacity, lipid peroxidation prevention, and NO radical scavenging activity. Values of EC50 of 9.4 μg/mL, IC50 of 152.5 μg/mL, and IC50 of 81 μg/mL were determined, respectively. The best period of the year to obtain a high fraction of phenolic compounds (120 µg/mg of extract) from A. deliciosa leaves was December. The phenolic fraction obtained with hot water and ethanol precipitation is a promising good source of natural bioactive compounds and an easy method of taking advantage of the leaves from A. deliciosa. To the best of our knowledge, there are no previous works on the use of the residual leaves of this fruit tree. Several phenolic compounds with high antioxidant activity were extracted and identified in this plant for the first time.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2845-y
      Issue No: Vol. 243, No. 8 (2017)
  • Influence of high hydrostatic pressure on the reaction between glyoxal and
           lysine residues
    • Authors: Uwe Schwarzenbolz; Annett Förster; Thomas Henle
      Pages: 1355 - 1361
      Abstract: Abstract To investigate the influence of high hydrostatic pressure on the reactions of glyoxal with lysine residues, the formation of end-products, namely N-ε-(carboxymethyl)lysine (CML) and 1,3-bis(5-amino-5-carboxypentyl)imidazolium salt (GOLD), was studied in model systems via LC–MS. Following a kinetic interpretation, reaction volumes were calculated. Corresponding values of +5.4 (CML) and +9.9 cm³/mol (GOLD) indicate a suppressive effect of pressure on the formation of these glycation compounds. Above this, several other known end-products, namely N(6)-glycoloyllysine (GALA), N(6)-[2-[(5-amino-5-carboxypentyl)amino]-2-oxoethyl]lysine (GOLA), and reaction intermediates, were qualitatively monitored and proofed a similar behavior compared to the GOLD formation pathway. The reasons for the influence of pressure are discussed in the context of the reaction mechanism.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2846-x
      Issue No: Vol. 243, No. 8 (2017)
  • Lactobacillus brevis R2Δ as starter culture to improve biological and
           technological qualities of barley malt
    • Authors: Lorenzo C. Peyer; Marcel De Kruijf; Jim O’Mahony; Lorenzo De Colli; Martin Danaher; Martin Zarnkow; Fritz Jacob; Elke K. Arendt
      Pages: 1363 - 1374
      Abstract: Abstract The application of lactic acid bacteria (LAB) can be a challenging yet promising tool to control the endogenous microbiota during malting and to improve malt quality. In this study, a food-grade malt-based ingredient was fermented using an antifungal strain, Lactobacillus brevis R2Δ, and applied on barley grains during steeping and germination. Different variations of starter culture concentration and cell-free supernatant were compared to a control solution during pilot-scale malting trials. All treated barley samples showed a significant decrease in aerobic bacteria (up to 99.8% reduction) and a promotion of yeast growth when compared to the untreated control. The number of kernels contaminated with Fusarium spp. could be reduced by more than 90%, as confirmed by qPCR analysis. Shorter rootlets coincided with lower malting losses (−31.8%) and with increased extract yield (+3.1%). Differences in the enzymatic activity between the malts did not significantly alter the processability of the malts during brewhouse operations. Throughout yeast fermentation, no negative impact of LAB could be detected for the majority of attributes tested. Overall, the treatment containing living starter cultures and the highest amount of total titratable acidity (71 mmol L−1) showed the most promising results when aimed at further enhancing the quality and safety of barley malt.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2847-9
      Issue No: Vol. 243, No. 8 (2017)
  • Solid-phase amination of Geotrichum candidum lipase: ionic immobilization,
           stabilization and fish oil hydrolysis for the production of Omega-3
           polyunsaturated fatty acids
    • Authors: Wilson Galvão de Morais Júnior; César Rafael Fanchini Terrasan; Gloria Fernández-Lorente; Jose Manuel Guisán; Eloízio Júlio Ribeiro; Miriam Maria de Resende; Benevides Costa Pessela
      Pages: 1375 - 1384
      Abstract: Abstract In this paper, solid-phase chemical amination was applied to enrich the surface of Geotrichum candidum lipase (GCL) with amino groups. The aminated enzyme was slightly thermostabilized and showed a different activity profile at different pH in relation to the non-aminated enzyme. Furthermore, the chemical modification allowed the enzyme to be rapid and easily immobilized on carboxymethyl and sulfopropyl agarose-based supports. The cationically exchanged derivatives presented higher thermostability and higher stability at alkaline pH than the soluble aminated enzyme. In addition, the carboxymethyl derivative was 5.4-, 8.7- and 9.1- and the sulfopropyl derivative was 6.6-, 11.7- and 10.7-fold more stable than the free aminated enzyme in methanol, propanol and cyclohexane, respectively. The ionic derivatives were applied for fish oil hydrolysis in organic aqueous medium at 37 °C. After 72 h of reaction, Omega-3 production corresponded to 354 and 482 μM using the carboxymethyl and sulfopropyl derivatives, respectively. These derivatives resulted, respectively, in 2.4- and 3.2-fold increased fish oil hydrolysis when compared to the soluble aminated lipase. After the reaction, carboxymethyl derivative presented 6.65 U per gram of support and sulfopropyl derivative showed 7.85 U per gram of support, making them attractive for industrial application.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2848-8
      Issue No: Vol. 243, No. 8 (2017)
  • Chemical composition of leguminous seeds: part I—content of basic
    • Authors: Eugeniusz R. Grela; Bożena Kiczorowska; Wioleta Samolińska; Jan Matras; Piotr Kiczorowski; Wojciech Rybiński; Ewa Hanczakowska
      Pages: 1385 - 1395
      Abstract: Abstract The aim of the study was to determine and analyse the content of essential nutrients, the amino acid profile, phytochemical compounds, and antioxidant activity in the seeds of selected species and varieties of Fabaceae plants. The highest total protein content was detected in the seeds of the yellow and Andean lupines. The lupine seeds were characterised by a high (P < 0.05) level of crude fibre, NDF, and CEL. The highest proportion of EAAI (77%) was noted in the protein of chickpea, broad bean, grasspea, and pea. Among the Fabaceae plants analysed, chickpea seeds exhibited the highest (P < 0.05) levels of total phenols and polyphenols. The greatest (P < 0.05) antioxidant activity (DPPH) was noted for the lentil and yellow lupine seeds. Compared to the other legume representatives, the importance of lupine is increasing, as the chemical composition of its seeds makes the plant an important nutraceutical component.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2849-7
      Issue No: Vol. 243, No. 8 (2017)
  • Thermoluminescence analysis and DNA comet assay to identify grapes
           irradiated as a quarantine treatment
    • Authors: Yunhee Jo; Bhaskar Sanyal; Kashif Ameer; Joong-Ho Kwon
      Pages: 1397 - 1403
      Abstract: Abstract The development of reliable methods to distinguish between irradiated and non-irradiated food is essential to address the growing industrial interest in irradiation technology. DNA comet and thermoluminescence (TL) analyses were carried out to investigate radiation-induced markers in gamma-irradiated grapes (0–2 kGy). A DNA comet assay of the seeds and flesh of irradiated samples displayed tailed cells with a dose-dependent increase in tail length. In TL measurements, irradiated samples were characterized by a prominent TL peak at 180 °C with enhanced intensity. The TL ratio (TL1/TL2) enhanced the reliability of the results by confirming successful isolation of minerals. Irradiation was detectable for up to 6 weeks of storage, with overall acceptance qualities confirmed by a sensory evaluation. The results of the study suggest that both detection techniques could be used to identify irradiated grapes and that simultaneous use could provide a clear determination of irradiation status.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2850-1
      Issue No: Vol. 243, No. 8 (2017)
  • Volatile compounds associated with desirable flavour and off-flavour
           generation in ewe´s raw milk commercial cheeses
    • Authors: Laura Zabaleta; Marta Albisu; Luis Javier R. Barron
      Pages: 1405 - 1414
      Abstract: Abstract This study investigated relationships between the volatile profile and balanced flavour of high sensory quality ewe’s raw milk commercial cheeses, and those relations between certain volatile compounds and off-flavours in defective cheeses. Commercial cheeses were selected in the routine sensory quality control from 27 farmhouses. High sensory quality cheeses showed a particular desirable balanced flavour and volatile profile. However, an imbalanced composition of volatile compounds was found in off-flavour cheeses. Rancid off-flavour was mainly related to an excessive concentration of n-butanoic and n-hexanoic acids, and their corresponding ethyl esters, generated by strong lipolysis during ripening. Animal off-flavour was associated with the generation of 3-methylbutan-1-ol, 2-phenylethanol and 4-methylphenol originated by amino acid catabolism after intense proteolysis. Finally, acid off-flavour was related to an excessive abundance of acetic acid generated mainly by strong glycolysis at early stages of ripening.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2851-0
      Issue No: Vol. 243, No. 8 (2017)
  • Influence of droplet size on the antioxidant efficacy of oil-in-water
           emulsions loaded with rosemary in raw fermented sausages
    • Authors: Martin E. Erdmann; Ralf Lautenschlaeger; Heinar Schmidt; Benjamin Zeeb; Monika Gibis; Dagmar A. Brüggemann; Jochen Weiss
      Pages: 1415 - 1427
      Abstract: Abstract The oxidative stability of raw fermented sausages containing differently sized oil-in-water emulsions loaded with rosemary extract was studied. For this purpose, rosemary oleoresin was dissolved in Miglyol 812 N (an oxidatively stable triglyceride mixture of caprylic, capric and lauric acid) to a concentration of 100 g/kg, and homogenized using a high shear blender and a high shear blender + high-pressure homogenizer to generate oil-in-water emulsions (10% (w/w) Miglyol 812 N, 2% (w/w) Tween 80, pH 5) loaded with mean droplet size d 43 of 0.2 and 4.6 µm, respectively. Unloaded (without added rosemary extract) Miglyol oil-in-water emulsions served as control. The manufactured emulsions were physically stable for 70 days, apart from minor aggregation of the emulsion without incorporated rosemary extract. The addition of 0.48% (w/w) oil-in-water emulsion loaded with rosemary extract into raw fermented sausages retarded lipid oxidation significantly in comparison to sausages loaded with emulsion without added rosemary extract. Moreover, oxidative stability was better at 7 than at 20 °C. Surprisingly, at both temperatures, emulsions with larger droplet sizes were more potent in preventing oxidation than smaller ones. These findings might be caused by the physical location of the phenolic compounds in the oil–water interface of the base emulsions, which makes the antioxidants in rosemary less accessible for preventing lipid oxidation of pork back fat in raw fermented sausages. In addition, the antioxidant effectiveness of the oil-in-water emulsions loaded with rosemary extracts appears to be affected by sausage constituents (e.g., proteins).
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2852-z
      Issue No: Vol. 243, No. 8 (2017)
  • Evaluation of the quality, nutritional value and antioxidant activity of
           gluten-free biscuits made from corn-acorn flour or corn-hemp flour
    • Authors: Anna Korus; Dorota Gumul; Magdalena Krystyjan; Lesław Juszczak; Jarosław Korus
      Pages: 1429 - 1438
      Abstract: Abstract The aim of this study was to evaluate the effect of substituting 20–60% of corn flour with acorn or hemp flour on the quality, nutritional, pro-health value, and sensory properties of gluten-free biscuits. Partial replacement of corn flour with the mentioned above flours resulted in a significant reduction of biscuit volume and an increase of their hardness. The biscuits in the experiment were significantly darker than the control ones. Increasing the content of both studied flours resulted in a distinct trend of color variation from yellow toward red-purple. The protein content in biscuits with the addition of acorn flour did not differ significantly in comparison with the control biscuits, whereas biscuits with flour hemp contained 40–122% more protein in comparison with the control ones. The total dietary fiber content increased correspondingly with the addition of the investigated flours. The total polyphenols content (TPC) in biscuits with the acorn flour addition increased in the range of 308–801% in relation to the control, and the addition of hemp flour increased the TPC in the range of 41–143%. It was found that acorn flour contributed to higher growth (an average of 367%) of the antioxidant activity of the biscuits in relation to the control samples than the hemp flour (an average of 114%). The control biscuits obtained the highest sensory score, similarly biscuits with 20 and 40% acorn flour addition. The most favorable replacement should be that not more than a 40% substitute of corn flour with acorn flour.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2853-y
      Issue No: Vol. 243, No. 8 (2017)
  • Comparison of the volatile antioxidant contents in the aqueous and
           methanolic extracts of a set of commercial spices and condiments
    • Authors: Rafael Estévez Brito; José González-Rodríguez; Mercedes Ruiz Montoya; José Miguel Rodríguez Mellado
      Pages: 1439 - 1445
      Abstract: Abstract Spices are of great interest because their aromatic properties and to preserve food, with no or low nutritional value, and also as components of a healthy diet. The composition of the methanolic and aqueous extracts of commercial samples of basil, cinnamon powder, cinnamon sticks, clove, cumin, turmeric, ginger, nutmeg, oregano, rosemary and thyme was studied as a first step in relation to their antioxidant activities with the composition. Methods used were Gas Chromatography coupled with Mass Spectrometry (GC–MS) and High-Performance Liquid Chromatography (HPLC). Extracts were prepared with an amount of the sample suspended in ultrapure water preheated at 100 °C or methanol at 60 °C, stirred at room temperature and filtered; for GC–MS, the extracts were dried and re-dissolved in the methanol. To solve the problem in GC–MS with the flash points of some compounds, both techniques have been combined. The contents in antioxidants of the different species are compared finding spices having much higher antioxidant contents in the methanolic extract than in water, other with aqueous extracts much rich in antioxidants than the alcoholic extracts, and spices with low antioxidant content in both extracts. For clove, turmeric, ginger, cinnamon, rosemary and cumin, it is recommended the use of lipid and/or alcoholic fractions for the food preparation. For Basil, Oregano, Thyme and Nutmeg, to extract most of their antioxidant content only water must be used. Knowledge of the composition in antioxidants can aid the food industry in the design of healthy foods and food preparations.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2854-x
      Issue No: Vol. 243, No. 8 (2017)
  • Mid-infrared spectroscopy and support vector machines applied to control
           the hydrogenation process of soybean oil
    • Authors: Jorge Leonardo Sanchez; Sérgio Benedito Gonçalves Pereira; Patrícia Casarin de Lima; Gabriela Possebon; Augusto Tanamati; Ronei Jesus Poppi; Ailey Aparecida Coelho Tanamati; Evandro Bona
      Pages: 1447 - 1457
      Abstract: Abstract The industrial hydrogenation of soybean oil is well established. However, its control is carried out through time-consuming methods. The objective of this study was to evaluate the mid-infrared spectroscopy (FTIR-ATR) in tandem with support vector machines (SVM) in controlling the hydrogenation process. Models were constructed to predict the content of saturated fatty acids (SFA), unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA), trans fatty acids (TFA), polyunsaturated fatty acids (PUFA) and the iodine value (IV). The values predicted by the SVM models were compared to values obtained through gas chromatography. Feasible multivariate models were obtained with r 2 minimum of 0.96 and RMSEP in the range of 0.65–2.65. Feature selection using correlation spectra was also efficient, maintaining the performance of the models and reducing the number of variables used by up to 94%. Therefore, it was demonstrated that FTIR-ATR methodology with SVM could be applied to monitor industrial hydrogenation.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2855-9
      Issue No: Vol. 243, No. 8 (2017)
  • Application of an electronic tongue for Tunisian olive oils’
           classification according to olive cultivar or physicochemical parameters
    • Authors: Souihli Slim; Nuno Rodrigues; Luís G. Dias; Ana C. A. Veloso; José A. Pereira; Souheib Oueslati; António M. Peres
      Pages: 1459 - 1470
      Abstract: Abstract Olive oil commercialization has a great impact on the economy of several countries, namely Tunisia, being prone to frauds. Therefore, it is important to establish analytical techniques to ensure labeling correctness concerning olive oil quality and olive cultivar. Traditional analytical techniques are quite expensive, time consuming and hardly applied in situ, considering the harsh environments of the olive industry. In this work, the feasibility of applying a potentiometric electronic tongue with cross-sensitivity lipid membranes to discriminate Tunisian olive oils according to their quality level (i.e., extra virgin, virgin or lampante olive oils) or autochthonous olive cultivar (i.e., cv Chétoui and cv Shali) was evaluated for the first time. Linear discrimination analysis coupled with the simulated annealing variable selection algorithm showed that the signal profiles of olive oils’ hydroethanolic extracts allowed olive oils discrimination according to physicochemical quality level (classification model based on 25 signals enabling 84 ± 9% correct classifications for repeated K-fold cross-validation), and olive cultivar (classification model based on 20 signals with an average sensitivity of 94 ± 6% for repeated K-fold cross-validation), regardless of the geographical origin and olive variety or the olive quality, respectively. The results confirmed, for the first time, the potential discrimination of the electronic tongue, attributed to the observed quantitative response (sensitivities ranging from −66.6 to +57.7 mV/decade) of the E-tongue multi-sensors towards standard solutions of polar compounds (aldehydes, esters and alcohols) usually found in olive oils and that are related to their sensory positive attributes like green and fruity.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2856-8
      Issue No: Vol. 243, No. 8 (2017)
  • Purification, characterization, and action mechanism of plantaricin DL3, a
           novel bacteriocin against Pseudomonas aeruginosa produced by Lactobacillus
           plantarum DL3 from Chinese Suan-Tsai
    • Authors: Xinran Lv; Yang Lin; Yu Jie; Mengtong Sun; Bolin Zhang; Fengling Bai; Hongfei Zhao; Jianrong Li
      Abstract: Abstract A novel bacteriocin produced by Lactobacillus plantarum DL3 isolated from Suan-Tsai, a traditional Chinese fermented cabbage, was designated as plantaricin DL3. It was purified by ethyl acetate extraction followed by gel filtration and high-performance liquid chromatography. The molecular weight of plantaricin DL3 was determined as 2149 Da by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF–MS) analysis. The amino acid sequence of plantaricin DL3 was predicted to be VGPGAINAGTYLVSRELFER by MALDI-TOF–MS/MS. This bacteriocin exhibited broad-spectrum antibacterial activity against Gram-positive and Gram-negative bacteria, especially Pseudomonas aeruginosa, high thermal stability (15 min, 121 °C) and narrow pH stability (pH 2.5–5.5). The mechanism of action of this bacteriocin was responsible for the disruption of cell wall, accompanied with the leakage of proteins. These results suggested that plantaricin DL3 has potential applications in the control of Pseudomonas spp. in aquatic products.
      PubDate: 2017-08-02
      DOI: 10.1007/s00217-017-2958-3
  • Blueberry anthocyanin induces apoptosis in HepG-2 cells and the mechanism
           of the process
    • Authors: Zhou Fang; Zhao Hongfei; Zhang Bolin; Jing Yanping
      Abstract: Abstract The objective of this study was to evaluate the anti-proliferation and inducing apoptosis of human hepatocellular carcinoma HepG-2 cells by anthocyanin. In order to investigate the involvement of apoptotic-related proteins and gene expression, RT-PCR, western blot, transcriptome sequencing, and appropriate biochemical assays were employed. The results indicated that anthocyanin showed significant inhibitory effect on HepG-2 cells (p < 0.05). Anthocyanin induced cell apoptosis in HepG-2 cells, increased in the generation of reactive oxygen species, decreased mitochondrial membrane potential, increased the activity caspase-3, released cytochrome c from the mitochondria into the cytosol, down-regulated the expression of Bcl-2, and up-regulated the expression of Bax. The transcriptome sequencing analysis revealed that anthocyanin activated p38 MAPK signal pathway, p53 signaling pathway and apoptotic signaling pathway in response to endoplasmic reticulum stress and inactivated TGF-beta signaling pathway. Genes involved in apoptosis included GADD45A, GADD45B, DDIT4, CHAC1, ATF-4, CDKN1A, and EPHA2. The present findings indicated that anthocyanin from blueberry can significantly induce HepG-2 cells apoptosis and might be used as an adjuvant ingredient for cancer prevention in the future.
      PubDate: 2017-08-02
      DOI: 10.1007/s00217-017-2956-5
  • Identification of polyphenolic compounds and determination of antioxidant
           activity in extracts and infusions of buckwheat leaves
    • Authors: Kinga Dziadek; Aneta Kopeć; Ewa Piątkowska; Teresa Leszczyńska; Elżbieta Pisulewska; Robert Witkowicz; Beata Bystrowska; Renata Francik
      Abstract: Abstract The objective of this study was to determine the chemical composition in the dried leaves and the content of bioactive compounds, antioxidant activity as well as the identification of polyphenolic compounds not only in extracts but also in infusions prepared from leaves of selected strains of buckwheat. To the best of our knowledge, it is the first comprehensive and in-depth study, which focuses on identification and quantitative determination of individual polyphenolic compounds of buckwheat leaves. Furthermore, the aim of presented research is to analyse the new, unknown strains of buckwheat. A statistically significant effect of strain on the content of individual components was observed. The extracts contained more polyphenols and were characterized by higher antioxidant activity than infusions. Strains DW15 and DWO Karzel were characterized by one of the highest contents of polyphenols, dietary fibre, protein, ash and antioxidant activity. Phenolic acids (3,5-diCQA, ferulic acid, sinapinic acid, p-coumaric acid), flavanones (hesperidin), flavonoids (isorhamnetin) as well as flavanols (catechin) and flavonols (rutin, quercetin) in the extracts and infusions, were found. Both extracts and infusions were the richest in ferulic acid. These studies indicate that the buckwheat leaves can be used for preparation of various types of tea and can also be introduced for consumers as the source of bioactive compounds.
      PubDate: 2017-08-02
      DOI: 10.1007/s00217-017-2959-2
  • N ε -(carboxymethyl)- l -lysine content in cheese, meat and fish products
           is affected by the presence of copper during elaboration process
    • Authors: Sarahi Jaramillo Ortiz; Kazimierz Wrobel; Armando Gomez Ojeda; Francisco Javier Acevedo-Aguilar; Alma Rosa Corrales Escobosa; Eunice Yanez Barrientos; Ma Eugenia Garay-Sevilla; Katarzyna Wrobel
      Abstract: Abstract Formation of dietary advanced glycation end products has been extensively studied, principally with the aim to decrease their intake. In this work, the relationship between copper potentially present during food elaboration and N ε-(carboxymethyl)-l-lysine (CML) concentrations, has been examined for the first time. For CML determination, a reversed phase liquid chromatography-electrospray ionization-ion trap tandem mass spectrometry procedure, based on acid hydrolysis, ethyl chloroformate derivatization and quantification in MRM mode was set-up, yielding method quantification limit of 98 µg kg−1; copper was determined by ICP-MS. For eleven commercial cheeses, CML and Cu were found in the ranges 3.70–8.58 µg g−1 and 0.08–15.5 µg g−1, respectively, suggesting an inverse relation between these two parameters. For beef, chicken, Mexican pork “carnitas” and salmon, the CML concentration was lower in the item cooked in Cu casserole while element concentration was increased, as compared to this same raw material prepared in Teflon™ (except for “carnitas”). Concentration-dependent effect of Cu, manifest by decreased CML formation, was confirmed evaluating conversion percentage of chemically protected lysine (ZLys) to ZCML in the absence and in the presence of different Cu concentrations (50.0% and 20.4% conversion for Cu:ZLys molar ratio 0:1 and 0.04:1, respectively). Consistent results obtained in the analysis of three different sample types point to the inhibitory effect of copper during CML formation; however, it should be stressed that Cu is only one parameter within a complex set of factors/conditions involved in glycation process. Although better understanding of the observed effect at molecular level is needed, the results obtained in this work strongly suggest beneficial effect of copper, inhibiting glycation process during food elaboration.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2949-4
  • Characteristics of gluten-free bread: quality improvement by the addition
           of starches/hydrocolloids and their combinations using a definitive
           screening design
    • Authors: Hayat Bourekoua; Renata Różyło; Leila Benatallah; Agnieszka Wójtowicz; Grzegorz Łysiak; Mohammed Nasreddine Zidoune; Agnieszka Sujak
      Abstract: Abstract To establish factors affecting the quality of gluten-free bread based on rice semolina supplemented with field bean semolina and improving its final quality, a new study with definitive screening design was conducted after an appropriate choice of six factors: agar–agar, water, two types of gums gum arabic and locust bean gum, and two types of starches tapioca starch and corn starch. We investigated the effect of the aforementioned parameters on specific volume, hardness, chewiness, and springiness of breads. The results showed that specific volume of gluten-free breads increased significantly (p < 0.05) with the addition of gum arabic, tapioca and corn starches, and water; addition of agar–agar, gum arabic, tapioca starch and water affected the hardness. With regard to chewiness, the results showed that gum arabic and water and also the interaction between them had a significant effect. Gum arabic, tapioca and corn starches, and water affected the springiness. In addition, we observed the interactions among the additives. For all the tested parameters, water and gum arabic had statistically significant (p < 0.0001) effect and affected all the properties of examined breads. These factors were retained for process characterization of optimized gluten-free bread. The final optimum formulation of rice/field bean contained 1.5% of gum arabic and 71.5% of water. The optimum gluten-free bread with gum arabic showed high volume, good textural, structural, and sensory qualities with high acceptability compared to the gluten-free control bread without any improver.
      PubDate: 2017-08-01
      DOI: 10.1007/s00217-017-2960-9
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