Food Chemistry最新文献

Nobiletin, an activator of the pyruvate kinase isozyme M1/M2 protein, upregulated the glycolytic signalling pathway and alleviated depressive-like behaviour caused by artificial light exposure at night in zebrafish. Nobiletin是丙酮酸激酶同工酶M1/M2蛋白的激活剂，它能上调糖酵解信号通路，缓解斑马鱼夜间因人工光照而产生的类似抑郁的行为。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-18 DOI: 10.1016/j.foodchem.2024.141328

Meng-Ling Zhang, Xiao-Peng Li, Li-Fang Gao, Jian Liu, Zi-Jun Bi, Yu-Han Miao, Yang Shan, Huan-Ling Yu

{"title":"Nobiletin, an activator of the pyruvate kinase isozyme M1/M2 protein, upregulated the glycolytic signalling pathway and alleviated depressive-like behaviour caused by artificial light exposure at night in zebrafish.","authors":"Meng-Ling Zhang, Xiao-Peng Li, Li-Fang Gao, Jian Liu, Zi-Jun Bi, Yu-Han Miao, Yang Shan, Huan-Ling Yu","doi":"10.1016/j.foodchem.2024.141328","DOIUrl":"10.1016/j.foodchem.2024.141328","url":null,"abstract":"We established a zebrafish model of depression-like behaviour induced by exposure to artificial light at night (ALAN) and found that nobiletin (NOB) alleviated depression-like behaviour. Subsequently, based on the results of a 24-h free movement assay, clock gene expression and brain tissue transcriptome sequencing, the glycolysis signalling pathway was identified as a potential target through which NOB exerted antidepressant effects. Using the ALAN zebrafish model, we found that supplementation with exogenous L-lactic acid alleviated depressive-like behaviour. Molecular docking and molecular dynamics simulations revealed an inter-molecular interaction between NOB and the pyruvate kinase isozyme M1/M2 (PKM2) protein. We then used compound 3 k to construct a zebrafish model in which PKM2 was inhibited. Our analysis of this model suggested that NOB alleviated depression-like behaviour via inhibition of PKM2. In summary, NOB alleviated depressive-like behaviour induced by ALAN in zebrafish via targeting of PKM2 and activation of the glycolytic signalling pathway.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 2","pages":"141328"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics. 基于气相色谱-质谱和脂质组学的乳酸菌和葡萄球菌联合接种对风干鹅脂质代谢形成风味物质的分子机制的启示。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-23 DOI: 10.1016/j.foodchem.2024.141388

Qiongfang Cao, Xiankang Fan, Jue Xu, Zihang Shi, Wei Wang, Zhaoshan Wang, Yangying Sun, Qiang Xia, Changyu Zhou, Daodong Pan

{"title":"Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics.","authors":"Qiongfang Cao, Xiankang Fan, Jue Xu, Zihang Shi, Wei Wang, Zhaoshan Wang, Yangying Sun, Qiang Xia, Changyu Zhou, Daodong Pan","doi":"10.1016/j.foodchem.2024.141388","DOIUrl":"10.1016/j.foodchem.2024.141388","url":null,"abstract":"Microorganisms and lipids always interact in a complex way in the meat matrix, which affects the flavor of meat products. This study aimed to examine the impact of complex fermentation with distinct microorganisms on fat oxidation, lipid profile, and the biochemical pathways involved in flavor substance formation. GC-MS analysis revealed that 12 key volatile substances including hexanal, heptanal, benzeneacetaldehyde, decanal, 1-nonanol, 1-hexanol, 1-octen-3-ol were responsible for the flavor variations in geese. Lipidomics analysis of three groups identified 440 lipid molecules, with triglycerides and glycerophospholipids being the most abundant categories. Spearman correlation analysis showed that 4 key volatile substances exhibited positive correlations with lysophosphatidylethanolamines, lysophosphatidycholines, phosphatidylcholines, phosphatidylethanolamines. The data presented herein facilitate an understanding of the lipid dynamics during fermentation and provide insights into the potential for controlling the flavor quality of fermented air-dried meat products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 2","pages":"141388"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142338220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins. 微流控大麻蛋白颗粒与酪蛋白或乳清蛋白之间的热诱导相互作用。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-17 DOI: 10.1016/j.foodchem.2024.141290

Sihan Ma, Aiqian Ye, Harjinder Singh, Alejandra Acevedo-Fani

{"title":"Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins.","authors":"Sihan Ma, Aiqian Ye, Harjinder Singh, Alejandra Acevedo-Fani","doi":"10.1016/j.foodchem.2024.141290","DOIUrl":"10.1016/j.foodchem.2024.141290","url":null,"abstract":"The rising demand for sustainable proteins leads to increased interest in plant proteins like hemp protein (HP). However, commercial HP's poor functionality, including heat aggregation, limit its use. This study explored the heat-induced interactions of hemp protein particles (HPPs) with milk proteins, specifically whey proteins and caseins. Using various analysis techniques-static light scattering, TEM, SDS electrophoresis, surface hydrophobicity, and free sulfhydryl content-results showed that co-heating HPPs with whey protein isolate (WPI) or sodium caseinate (NaCN) at 95 °C for 20 min reduced HPPs aggregation. HPPs/WPI particles had a d4,3 of ∼3.8 μm, while HPPs/NaCN were ∼1.9 μm, compared to ∼27.5 μm for HPPs alone. SDS-PAGE indicated that whey proteins irreversibly bound to HPPs, through disulfide bonds, whereas casein bound reversibly, possibly involving the chaperone-like property of casein. This study proposes possible mechanisms by which HPPs interact with milk proteins and impact protein aggregation. This may provide opportunities for developing hybrid protein microparticles.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 2","pages":"141290"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An environmentally benign process to synthesize vanillin and other substituted phenyl aldehydes using natural phenylpropenes. 利用天然苯丙烯合成香兰素和其他取代苯基醛的无害环境工艺。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-16 DOI: 10.1016/j.foodchem.2024.141320

Sarita Singh, Swati Singh, Asha Budakoti, Neha Kumari, Ram Swaroop Verma, Arvind Singh Negi, Karuna Shanker, Sudeep Tandon, Alok Kalra, Atul Gupta

{"title":"An environmentally benign process to synthesize vanillin and other substituted phenyl aldehydes using natural phenylpropenes.","authors":"Sarita Singh, Swati Singh, Asha Budakoti, Neha Kumari, Ram Swaroop Verma, Arvind Singh Negi, Karuna Shanker, Sudeep Tandon, Alok Kalra, Atul Gupta","doi":"10.1016/j.foodchem.2024.141320","DOIUrl":"10.1016/j.foodchem.2024.141320","url":null,"abstract":"The limited vanillin (3a) production from plant sources requires identifying some renewable and sustainable approaches for its synthesis. This study aimed to develop an efficient, eco-friendly process for synthesizing vanillin (3a) from eugenol (1a) and eugenol-rich essential oils. The chemical methodology for vanillin (3a) synthesis involved base-mediated isomerization of eugenol (1a) to isoeugenol (2a), followed by OsO4/NaIO4 mediated oxidation of isoeugenol to vanillin (3a) using different additives such 1,4-diazabicyclo[2.2.2]octane (DABCO) and substituted pyridines in reusable environment-friendly solvents. Use of 2,6-dimethylpyridine and 2,6-dimethylpyridine N-oxide as additives in the oxidation step offered a significantly higher product yield (vanillin 3a, 70 %). The process synthesized vanillin (3a) irrespective of the cis/ trans stereochemistry of isoeugenol (2a). The peculiarity of the method relates to converting eugenol (1a) to vanillin (3a) without phenolic group protection, which offers step economy. Besides efficient vanillin (3a) synthesis, the process's general implications involve converting other naturally occurring phenylpropenes or phenylpropenes-enriched oils to the corresponding phenyl aldehydes (59-82 % yield).","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 3","pages":"141320"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142338223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to "Janus hydrogel loaded with a CO₂-generating chemical reaction system: Construction, characterization, and application in fruit and vegetable preservation" [Food Chemistry 458 (2024) 140271]. 对 "负载二氧化碳生成化学反应系统的 Janus 水凝胶：构建、表征及在果蔬保鲜中的应用" [Food Chemistry 458 (2024) 140271]。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-10 DOI: 10.1016/j.foodchem.2024.141163

Jiawei Xue, Changyao Ma, Shuqi Yang, Shuchang Guo, Xiaoyu Yin, Junfeng Fan, Xiuting Li, Mengze Wang, Guoxin Teng

引用次数: 0

Comprehensive physicochemical indicators analysis and quality evaluation model construction for the post-harvest ripening rapeseeds. 收获后成熟油菜籽的综合理化指标分析和质量评价模型构建。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-17 DOI: 10.1016/j.foodchem.2024.141331

Qiuhui Xu, Jie Wang, Dan Wang, Xin Lv, Li Fu, Ping He, Desheng Mei, Hong Chen, Fang Wei

{"title":"Comprehensive physicochemical indicators analysis and quality evaluation model construction for the post-harvest ripening rapeseeds.","authors":"Qiuhui Xu, Jie Wang, Dan Wang, Xin Lv, Li Fu, Ping He, Desheng Mei, Hong Chen, Fang Wei","doi":"10.1016/j.foodchem.2024.141331","DOIUrl":"10.1016/j.foodchem.2024.141331","url":null,"abstract":"Rapeseed (Brassica napus L.) is the second largest globally cultivated oil crop, but the effects of post-harvested ripening on rapeseed quality is unclear and unpredictable. This study reveals the relationship between post-harvest ripening periods (PHR) and physicochemical quality of different rapeseed cultivars using comprehensive physicochemical indicators analysis. The results indicate that PHR led to a gradual decrease in chlorophyll, carotenoid and moisture content but continually increased oil and total phenol content (TPC). Besides, 295 lipid molecules from 13 lipid subclasses were identified, revealing that the relative content of triacylglycerol (TG) was progressively increased while diacylglycerol (DG) demonstrated a consistent decline throughout the PHR. Correlation analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA) were employed to construct and verify the comprehensive quality evaluation model for rapeseeds in PHR. This paper develops a comprehensive quality evaluation model for post-harvest ripening rapeseeds and advances the development of agricultural products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 2","pages":"141331"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rapid determination of total phenolic content and antioxidant capacity of maple syrup using Raman spectroscopy and deep learning. 利用拉曼光谱和深度学习快速测定枫糖浆的总酚含量和抗氧化能力

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-16 DOI: 10.1016/j.foodchem.2024.141289

Li Xiao, Jinxin Liu, Marti Z Hua, Xiaonan Lu

{"title":"Rapid determination of total phenolic content and antioxidant capacity of maple syrup using Raman spectroscopy and deep learning.","authors":"Li Xiao, Jinxin Liu, Marti Z Hua, Xiaonan Lu","doi":"10.1016/j.foodchem.2024.141289","DOIUrl":"10.1016/j.foodchem.2024.141289","url":null,"abstract":"Total phenolic content (TPC) and antioxidant capacity of maple syrup were determined using Raman spectroscopy and deep learning. TPC was determined by Folin-Ciocalteu assay, while the antioxidant capacity was measured by 2,2-diphenyl-1picrylhydrazyl (DPPH) assay, oxygen radical absorbance capacity (ORAC) assay, and ferric reducing antioxidant power (FRAP) assay. A total of 360 spectra were collected from 36 maple syrup samples of different colours (dark, amber, light) by both benchtop and portable Raman spectrometers. These spectra were used to establish predictive models for assessing the antioxidant profiles of maple syrup. Deep learning models developed along with portable Raman spectroscopy exhibited comparable predictive performance to those developed along with benchtop Raman spectroscopy. Base on the spectral dataset collected using portable Raman spectroscopy, the developed deep learning models exhibited low RMSEs (root mean square errors, 7.2-17.9 % of mean reference values), low MAEs (mean absolute errors, 5.2-13.1 % of mean reference values) and high R2 values (>0.88). The results showed a great goodness of fit and accuracy for predicting the antioxidant profiles of maple syrup, indicating the potential of using portable Raman spectrometer for on-site analysis of antioxidant profiles of maple syrup.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 2","pages":"141289"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural α-glucosidase inhibitors from Aquilaria sinensis leaf-tea: Targeted bio-affinity screening, identification, and inhibition mechanism. 水飞蓟叶茶中的天然α-葡萄糖苷酶抑制剂：靶向生物亲和性筛选、鉴定和抑制机制

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-17 DOI: 10.1016/j.foodchem.2024.141329

Yingxin Liu, Fangliang Li, Tao Fei, Xue Lin, Lu Wang, Zhonghua Liu

{"title":"Natural α-glucosidase inhibitors from Aquilaria sinensis leaf-tea: Targeted bio-affinity screening, identification, and inhibition mechanism.","authors":"Yingxin Liu, Fangliang Li, Tao Fei, Xue Lin, Lu Wang, Zhonghua Liu","doi":"10.1016/j.foodchem.2024.141329","DOIUrl":"10.1016/j.foodchem.2024.141329","url":null,"abstract":"Aquilaria sinensis leaves have long been consumed as a popular replacement tea for lowering postprandial blood glucose levels, but their specific functional components remain unclear. In this study, Aquilaria sinensis leaf-tea 70 % ethanol extract (ALTE) exhibited excellent anti-α-glucosidase activity (IC50 = 6.93 ± 1.91 μg/mL) and promoted glucose consumption ability in 3 T3-L1 preadipocyte cells. Subsequently phenolic compositions of ALTE were identified for the first time. After that, five potential α-glucosidase inhibitors (α-GIs) including cynaroside-3,5-diglucose, malvidin 3-glucose, epicatechin, epigallocatechin gallate, and dihydromyricetin in ALTE were screened using a targeted bio-affinity ultrafiltration-HPLC/MS method. Moreover, these five α-GIs all showed good anti-α-glucosidase effects and glucose consumption-promoting ability. Furthermore, the binding properties and inhibition mechanisms of five α-GIs to α-glucosidase were further analyzed via enzyme inhibition kinetics, molecular docking, and molecular dynamics simulation. This study confirms that Aquilaria sinensis leaf-tea is effective in preventing post-hyperglycemia in vitro models, suggesting potential for future research in human trials.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 2","pages":"141329"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of passive samplers as a cost-effective method to predict the impact of wildfire smoke in grapes and wines. 评估被动采样器作为预测葡萄和葡萄酒中野火烟雾影响的一种经济有效的方法。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-12 DOI: 10.1016/j.foodchem.2024.141191

Arran C Rumbaugh, Chen Liang, Yan Wen, Andrey Khlystov, Dave Campbell, Christopher Wallis, Hao-Lin Fang, Anthony Wexler, Yeongkwon Son

{"title":"Evaluation of passive samplers as a cost-effective method to predict the impact of wildfire smoke in grapes and wines.","authors":"Arran C Rumbaugh, Chen Liang, Yan Wen, Andrey Khlystov, Dave Campbell, Christopher Wallis, Hao-Lin Fang, Anthony Wexler, Yeongkwon Son","doi":"10.1016/j.foodchem.2024.141191","DOIUrl":"10.1016/j.foodchem.2024.141191","url":null,"abstract":"Wildfire smoke exposure alters grape composition, potentially resulting in \"smoke tainted\" wines. This has been correlated with elevated levels of smoke-derived volatile phenols (VPs) in grapes and wines. This work sought to create a predictive tool that could correlate levels of VPs in smoke with concentrations in grapes and wines. Therefore, passive samplers and Cabernet Sauvignon grapes were intentionally exposed to various smoke intensities, and wines were made thereafter. As expected, concentrations of VPs in grapes and wines were positively associated with the intensity of smoke exposure. Interestingly, levels of guaiacol in the passive samplers had a strong positive correlation with concentrations in grapes (R2 = 0.9999) and wines (R2 = 0.9998). The passive samplers were able to accurately predict guaiacol levels in smoke exposed grapes and wines with percent errors ranging from 0.08 to 11.3 %. These results suggest the capability of passive samplers to act as a monitoring system in vineyards during smoke events.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 2","pages":"141191"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity. 葡萄渣提取物与蔓越莓、接骨木果、玫瑰果、枸杞和葡萄干提取物的比对：植物化学成分概况和体外生物活性。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-18 DOI: 10.1016/j.foodchem.2024.141323

Lorenza Marinaccio, Giulia Gentile, Eulogio J Llorent-Martínez, Gokhan Zengin, Domiziana Masci, Federica Flamminii, Azzurra Stefanucci, Adriano Mollica

{"title":"Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity.","authors":"Lorenza Marinaccio, Giulia Gentile, Eulogio J Llorent-Martínez, Gokhan Zengin, Domiziana Masci, Federica Flamminii, Azzurra Stefanucci, Adriano Mollica","doi":"10.1016/j.foodchem.2024.141323","DOIUrl":"10.1016/j.foodchem.2024.141323","url":null,"abstract":"The circular economy is gaining attention around the world as a sustainable approach to tackling environmental problems, promoting more responsible management of resources. The aim of this work is the valorization of grape pomace as a waste product of agrifood chain. We prepared decoction (DC), ultrasound-assisted and microwave-assisted extracts (UAE and MAE respectively) of grape pomace, determining their phytochemical profile (using HPLC-ESI-Q-TOF-MS), antioxidant activity and enzyme inhibitory effects. Then, the results were compared with those of raisins and several edible berries already present in the market. Grape pomace extracts presented the highest total phenolic content (62-68 mg gallic acid equivalents/g; mg GAE/g), whereas the concentrations in the other berries were 4-43 mg GAE/g. These results were in agreement with the higher antioxidant activity and tyrosinase inhibition observed in grape pomace compared with the other berries, except for the metal chelating activity. The main compounds in grape pomace extracts were flavonoids (particularly quercetin glycosides), followed by organic acids (citric, isocitric and gallic acids). These results open new perspectives in the development of food supplements and nutraceuticals based on grape pomace extracts.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 Pt 2","pages":"141323"},"PeriodicalIF":8.5,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0