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Characteristics of Antioxidative Flavonoid Glycosides in Lemon Fruit 柠檬果实中抗氧化类黄酮苷的特性
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.48
Y. Miyake, Kanefumi Yamamoto, Y. Morimitsu, T. Osawa
{"title":"Characteristics of Antioxidative Flavonoid Glycosides in Lemon Fruit","authors":"Y. Miyake, Kanefumi Yamamoto, Y. Morimitsu, T. Osawa","doi":"10.3136/FSTI9596T9798.4.48","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.48","url":null,"abstract":"We investigated the antioxidative flavonoid glycosides in the peel extract of lemon fruit (Citrus limon). Six flavanon glycosides: eriocitrin, neoeriocitrin, narirutin, naringin, hesperidin, and neohesperidin, and three flavone glycosides: diosmin, 6,8-di-C-β-glucosyldiosmin (DGD), and 6-C-β-glucosyldiosmin (GD) were identified by high-performance liquid chromatography (HPLC) analysis. Their antioxidative activity was examined using a linoleic acid autoxidation system. The antioxidative activity of eriocitrin, neoeriocitrin and DGD was stronger than that of the others. Flavonoid glycosides were present primarily in the peel of lemon fruit. There was only a small difference in the content of the flavonoid glycosides of the lemon fruit juice from various sources and varieties. Lemon fruit contained abundant amounts of eriocitrin and hesperidin and also contained narirutin, diosmin, and DGD, but GD, neoeriocitrin, naringin, and neohesperidin were present only in trace amounts. The content of DGD, GD, and eriocitrin was especially abundant in lemons and limes; however, they were scarcely found in other citrus fruits. The content of flavonoid compounds in lemon juice obtained by an in-line extractor at a juice factory was more abundant than that obtained by hand-squeezing. These compounds were found to be stable even under heat treatment conditions (121°C, 15 min) in acidic solution.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"259 1","pages":"48-53"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74515914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 46
Ferulic Acid Esterase Activities of Typical Intestinal Bacteria 典型肠道细菌阿魏酸酯酶活性研究
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.94
C. Nishizawa, T. Ohta, Y. Egashira, H. Sanada
{"title":"Ferulic Acid Esterase Activities of Typical Intestinal Bacteria","authors":"C. Nishizawa, T. Ohta, Y. Egashira, H. Sanada","doi":"10.3136/FSTI9596T9798.4.94","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.94","url":null,"abstract":"Ferulic acid esterase activity arose in the ceca of rats that were fed on acid hydrolysate of refined corn bran. The main component of this hydrolysate was soluble ferulic acid arabinoxylan ester. In order to determine the relationship between the ferulic acid esterase activity and intestinal bacteria, the ferulic acid esterase activities from the four kinds of typical bacteria in the intestine were measured. Ferulic acid arabinose ester (LMW) and ferulic acid arabinoxylan ester (HMW) were used as substrates. The enzyme from Lactobacillus acidophilus exhibited the highest activity when LMW was used as a substrate. However, when HMW was used, all enzymes from these bacteria exhibited trace activities. At the same time, Bifidobacterium bifidum showed high xylanase and arabinofuranosidase activities. It was suggested that the xylanase and the arabinofuranosidase from bacteria such as B. bifidum attacked HMW and degraded it to lower molecules at first. The ferulic acid esterase from bacteria such as L. acidophilus might then act to release ferulic acid in the cecum.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"11 1","pages":"94-97"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72831077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
Suppressive Effects of Polysaccharide Produced by Bacillus circulans on Chemical Mutagens-Induced SOS Response in Salmonella typhimurium 环状芽孢杆菌多糖对化学诱变剂诱导鼠伤寒沙门菌SOS反应的抑制作用
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.77
Y. Isobe, K. Yokoigawa, H. Kawai
{"title":"Suppressive Effects of Polysaccharide Produced by Bacillus circulans on Chemical Mutagens-Induced SOS Response in Salmonella typhimurium","authors":"Y. Isobe, K. Yokoigawa, H. Kawai","doi":"10.3136/FSTI9596T9798.4.77","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.77","url":null,"abstract":"The suppressing effects of polysaccharide produced by Bacillus circulans on the SOS response of Salmonella typhimurium TA 1535/pSK1002 induced by AF-2, MNNG, 4NQO, Trp-P-2, IQ and MeIQx were compared with those of commercial polysaccharides to find a new physiological value as an additive to processed foodstuffs. The native polysaccharide produced by B. circulans strongly suppressed SOS response induced by IQ and MeIQx, and the suppression was increased with increasing polysaccharide concentration. Xanthan gum, which is an acidic polysaccharide produced by Xanthomonas campestris, and carboxymethyl cellulose (CMC) did not suppress SOS response induced by mutagens.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"5 1","pages":"77-79"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82831333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Continuous Degradation of Sodium Alginate in Bioreactor Using Immobilized Alginate Lyase 固定化海藻酸解酶在生物反应器中连续降解海藻酸钠
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.71
Y. Matsubara, M. Inoue, K. Iwasaki
{"title":"Continuous Degradation of Sodium Alginate in Bioreactor Using Immobilized Alginate Lyase","authors":"Y. Matsubara, M. Inoue, K. Iwasaki","doi":"10.3136/FSTI9596T9798.4.71","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.71","url":null,"abstract":"The enzymatic degradation of sodium alginate was continuously carried out to effectively produce alginate oligosaccharides using immobilized alginate lyase in a CSTR (continuous stirred tank reactor) system. The alginate lyase was immobilized onto the chitosan beads and the reaction was operated at an initial alginate concentration of 10 g l−1 at 35°C and pH 7.0 under the dilution rate of 0.77 to 1.74 h−1. The degradation products mainly consisted of di-, tri-, tetra-, penta-, and hexasaccharides with the highest conversion of 0.34, with the volumetric production rate of the total oligosaccharides dependent on the dilution rate. The production process was mathematically modeled from the basic material balance and the rate equation, and showed agreement between the simulated and experimental results. The present reactor system was found to be effective for obtaining alginate oligosaccharides with a high production rate.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"11 1","pages":"71-76"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82187056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Separation and Determination of Yellow Gardenia Pigments for Food and Iridoid Constituents in Gardenia Fruits by Micellar Electrokinetic Chromatography 胶束电动色谱法分离测定食用栀子黄色色素及栀子果实环烯醚萜类成分
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.54
Toshiro Watanabe, A. Yamamoto, S. Nagai, S. Terabe
{"title":"Separation and Determination of Yellow Gardenia Pigments for Food and Iridoid Constituents in Gardenia Fruits by Micellar Electrokinetic Chromatography","authors":"Toshiro Watanabe, A. Yamamoto, S. Nagai, S. Terabe","doi":"10.3136/FSTI9596T9798.4.54","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.54","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"115 1","pages":"54-58"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79335715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
High Performance Liquid Chromatographic Determination of Pheophorbide-a and Its Related Chlorophyll Derivatives in Tea Leaves 高效液相色谱法测定茶叶中酚a及其相关叶绿素衍生物
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.80
K. Kohata, K. Hanada, H. Horie
{"title":"High Performance Liquid Chromatographic Determination of Pheophorbide-a and Its Related Chlorophyll Derivatives in Tea Leaves","authors":"K. Kohata, K. Hanada, H. Horie","doi":"10.3136/FSTI9596T9798.4.80","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.80","url":null,"abstract":"A simple method for the extraction of tea samples and conditions of HPLC analysis of pheophorbide-a (PB-a) and its related chlorophyll derivatives was developed. Tea samples were extracted with 85% acetone (v/v) with this solution injected directly into the HPLC column. The modified HPLC procedure developed included a gradient solvent system in which solvent A (95% ethanol (v/v) containing 0.005 M sodium chloride) and solvent B (80% ethanol (v/v) containing 0.005 M sodium chloride) were the mobile phase. PB-a, its derivatives and their C-10 epimers could be clearly separated and determined within 35 min. This analytical method could be routinely used to determine low levels of PB-a content (<10 mg/100g) and its related individual chlorophyll derivatives in green teas. Hence, it is applicable to the safety and quality control of green teas.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"105 1","pages":"80-84"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79281981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 21
Headspace gas analysis of volatile compounds of light and deep roasted sesame seed oil 轻烤和深烤芝麻油挥发性化合物的顶空气体分析
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.14
M. Shimoda, Yuji Nakada, Masatosi Nakashima, Y. Osajima
{"title":"Headspace gas analysis of volatile compounds of light and deep roasted sesame seed oil","authors":"M. Shimoda, Yuji Nakada, Masatosi Nakashima, Y. Osajima","doi":"10.3136/FSTI9596T9798.4.14","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.14","url":null,"abstract":"Volatile compounds in the headspace gas of light and deep roasted sesame seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry. The present method resulted in good reproducibility (<6.6% as a relative standard deviation) in the determination of individual volatile components. About 64 compounds, including 30 heterocyclic compounds, 7 aliphatic aldehydes, 11 ketones, and 16 miscellaneous compounds, were identified. Peak area percentages of 2-methylpropanal, 2-butenal, 2- and 3-methylbutanal, 2-propanone, 2-butanone, 3-methyl-2-butanone, 2,3-butanedione, 2- and 3-methylfuran, and 2,5-dimethylfuran, all of which could not be detected by steam distillation and column adsorptive concentration (previous method), increased in deep roasted oil. Hexanal decreased from 6.13% to 2.55% in deep roasted oil. Compared with the previous method, pyridine, thiophenes, and sulfides could be detected only by the present method, but unsaturated aliphatic aldehydes could not.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"365 1","pages":"14-17"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83024821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing 一种预测食品加热/冷冻过程温度历史的热参数在线反演方法
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.1
Tomowo Mihori, Y. Hu, Hisahiko Watanabe
{"title":"An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing","authors":"Tomowo Mihori, Y. Hu, Hisahiko Watanabe","doi":"10.3136/FSTI9596T9798.4.1","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.1","url":null,"abstract":"Most of the published methods for estimating temperature history during heating/cooling/freezing solid food require data on thermal properties of the product and any relevant heat transfer coefficients. However, there are some difficulties of obtaining thermal data for use in industrial heating/cooling/freezing of food. In this paper the development of a new procedure for estimating the temperature history is briefly reviewed, a procedure which does not require the knowledge of thermal data of the food being heated/frozen. This procedure collects a series of time/temperature data at a point in the food in the early stages of heating/freezing, analyzes these data to predict the thermal parameters which are responsible for heat conduction, and predicts the time/temperature relationship for the remainder of the heating/cooling/freezing phases.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"334 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76398036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
The Comparison of Pyrazine Compounds in Non-Salted Fermented Soybean Products. 无盐发酵豆制品中吡嗪类化合物的比较。
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.85
E. Sugawara, Tadahiko Suzuki, Yoshiko Yoshida
{"title":"The Comparison of Pyrazine Compounds in Non-Salted Fermented Soybean Products.","authors":"E. Sugawara, Tadahiko Suzuki, Yoshiko Yoshida","doi":"10.3136/FSTI9596T9798.4.85","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.85","url":null,"abstract":"The odor components of six different non-salted fermented soybean products in different parts of the world, Natto (Japan), Thua-nao (Thailand), Pepo (Myanmar), Libi ippa (East Bhutan), Kinema (West Bhutan) and Daddawa (Nigeria) were compared. Especially, the composition of pyrazines contributing to Natto odor was examined in these products. The odor concentrates were prepared by the method using porous polymers and were analyzed by gas chromatography and gas chromatography-mass spectrometry. Pyrazines were considered to contribute to the characteristic odor of the non-salted fermented soybean products because the compounds were detected commonly in all the products except two types of Libi ippa. The total concentration of the pyrazines was lower in Libi ippa, Kinema, and Daddawa and higher in Thua-nao and Pepo when compared with that of Natto. The composition of the pyrazines depended on the products.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"3 1","pages":"85-88"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91475939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins 茄子主要花青素纳苏宁的光异构化
Food Science and Technology International, Tokyo Pub Date : 1998-02-25 DOI: 10.3136/FSTI9596T9798.4.25
K. Hayashi, H. Shinagawa, Atsuko Suzuki, A. Tsukui
{"title":"Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins","authors":"K. Hayashi, H. Shinagawa, Atsuko Suzuki, A. Tsukui","doi":"10.3136/FSTI9596T9798.4.25","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.25","url":null,"abstract":"It was reported that the acyl moieties of acylated anthocyanins with hydroxycinnamic acids were photo-isomerized from the trans- to the cis-isomer by light irradiation. We studied the effects of light irradiation on nasunin, p-coumaroylated anthocyanin from eggplant, and characterized the photo-isomerized anthocyanin by high performance liquid chromatography and fast atom bombardment mass spectroscopy. The photo-isomerization occurred under acidic conditions and was repressed with α-glucosylrutin that strongly absorbed ultraviolet light.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"29 1","pages":"25-28"},"PeriodicalIF":0.0,"publicationDate":"1998-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86982349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
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