Cyta-Journal of Food最新文献_第8页

Discrimination of different edible vegetable oils based on GC-IMS and SIMCA 基于GC-IMS和SIMCA的不同食用植物油鉴别

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-01-05 DOI: 10.1080/19476337.2022.2160827

Dechun Geng, Xinyu Chen, D. Lu, Bin Chen

引用次数: 2

Determination and dietary exposure assessment of 79 pesticide residues in Chinese onion (Allium fistulosum L.) 大葱中79种农药残留的测定及日粮暴露评价

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-01-05 DOI: 10.1080/19476337.2022.2158947

Nengming Chu, Xiao Shu, Xiaojun Meng, Xuemei Zhang, Junying Yang, Biquan Li

引用次数: 0

Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces 红、白两个品种木槿的抗菌活性及酚类成分

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-01-03 DOI: 10.1080/19476337.2022.2152099

Y. Salinas-Moreno, R. Arteaga-Garibay, Anita Arroyo-Silva, J. Ordaz-Ortíz, J. M. Ruvalcaba-Gómez, L. A. Gálvez-Marroquín

引用次数: 0

Optimization of extraction conditions for functional compounds from thinned unripe apple using β-cyclodextrin-based ultrasound-assisted extraction β-环糊精超声辅助提取生苹果中功能化合物的条件优化

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-01-03 DOI: 10.1080/19476337.2022.2156619

Eun Ji Lee, K. Yoon

引用次数: 1

In vitro study of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties of Phaseolus coccineus L 两种菜豆多肽抗高血压、抗氧化和抗增殖活性的体外研究

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-12-31 DOI: 10.1080/19476337.2022.2090611

G. Teniente-Martínez, A. Bernardino-Nicanor, María del Carmen Valadez-Vega, J. L. Montañez-Soto, J. M. Juárez-Goiz, L. González-Cruz

{"title":"In vitro study of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties of Phaseolus coccineus L","authors":"G. Teniente-Martínez, A. Bernardino-Nicanor, María del Carmen Valadez-Vega, J. L. Montañez-Soto, J. M. Juárez-Goiz, L. González-Cruz","doi":"10.1080/19476337.2022.2090611","DOIUrl":"https://doi.org/10.1080/19476337.2022.2090611","url":null,"abstract":"ABSTRACT Three biological activities were assessed for peptides obtained from two ayocote bean varieties, antioxidant and antihypertensive properties and antiproliferative activity against MDA breast cancer cells. For the peptides obtained from the ayocote bean black variety the highest antihypertensive activity was obtained with low-molecular weight peptides, principally with those between 5 and 10 kDa. However, for the peptides obtained from ayocote bean purple variety, the highest antihypertensive activity was achieved with peptides with a molecular weight ≥10 kDa, while that the higher antioxidant activity was noted for peptides obtained from ayocote bean purple variety. All peptides from both purple and black ayocote beans varieties inhibited MDA cells proliferation; however, the IC50 was only reached with high concentrations of peptides (2000 or 5000 µg*mL −1) and exposure times of 12 or 72 h. The obtained results reveal a potential relationship among the antihypertensive, antioxidant activities and anticancer properties of the peptides.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"102 - 110"},"PeriodicalIF":2.1,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44123655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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: 1

Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products 番茄副产品的植物营养成分和营养潜力评价

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-12-16 DOI: 10.1080/19476337.2022.2148755

Kabakdé Kaboré, K. Konaté, Roger Dakuyo, Abdoudramane Sanou, Hemayoro Sama, Balamoussa Santara, M. Dicko

{"title":"Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products","authors":"Kabakdé Kaboré, K. Konaté, Roger Dakuyo, Abdoudramane Sanou, Hemayoro Sama, Balamoussa Santara, M. Dicko","doi":"10.1080/19476337.2022.2148755","DOIUrl":"https://doi.org/10.1080/19476337.2022.2148755","url":null,"abstract":"ABSTRACT This study aims to evaluate the phytonutrient composition, antioxidant activity and nutraceutical potential of peels and seeds of two tomato cultivars. Levels of phytonutrients such as phenolic compounds, carotenoids, chlorophyll, salicylic acid and vitamin C were assessed. Potential in vitro antioxidant activities were evaluated. Tomato has quite interesting levels of phenolic compounds such as total phenols and flavonoids, whose contents varied from 78.41 ± 1.52 to 272.17 ± 53 mg GAE/100 g DM and 13.35 to 139.89 mg QE/100 g DM, respectively. They also contained chlorophyll, which was concentrated in the peels (39 to 78 mg/100 g DM). β-carotene and lycopene contents ranged from 4.63 to 105 mg/100 g DM and 7.51 to 32.45 mg/100 g DM, respectively. Vitamin C level was high in peels with an average content of 27.82 mg/100 g DM. Tomato by-products showed high antioxidant activity with 61% DPPH inhibition and 108.55 to 120.86 µg EAA/g with FRAP method. With this richness in phytonutrients and their strong antioxidant power, tomato by-products have important nutraceutical potentials to be valorized with in vivo experiments.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"404 - 411"},"PeriodicalIF":2.1,"publicationDate":"2022-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47091780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C 氯化钠（NaCl）部分替代氯化钾（KCl）与高压联合作用对4°C冷藏牛肉肠感官和化学性能的影响

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-12-16 DOI: 10.1080/19476337.2022.2138979

Theodora Ojangba, Solomon Boamah, Li Zhang, Zhuo Wang, R. Osei

引用次数: 1

Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions 斯威士兰传统发酵粥中主要微生物的分离、鉴定、鉴定及发酵条件的优化

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-12-09 DOI: 10.1080/19476337.2022.2144462

Baphelele Khumalo, S. Kidane, T. Gadaga, J. S. Shelembe

{"title":"Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions","authors":"Baphelele Khumalo, S. Kidane, T. Gadaga, J. S. Shelembe","doi":"10.1080/19476337.2022.2144462","DOIUrl":"https://doi.org/10.1080/19476337.2022.2144462","url":null,"abstract":"ABSTRACT The objective of the study was to isolate, identify and characterize the predominant microorganisms during the fermentation of incwancwa and optimize fermentation conditions. The lactic acid bacteria (LAB) load from fermented uncooked samples ranged from 4.6 ± 1.46 to 6.56 ± 0.2 log CFU/g whereas the load for yeast and coliforms ranged from 1.5 ± 0.39 to 2.12 ± 0.43 log CFU/g and 2.14 ± 0.22 to 4.09 ± 0.57 log CFU/g, respectively. LAB were the dominant microorganisms in incwancwa where Lueconostoc lactis was the main. Fermentation time and temperature had significant (p < .05) effect on the sensory perception of the product. The best temperature and time was found to be 32°C to 35°C for 8 to 24 hours. Numerical optimization predicted that the preferred temperature and time combination was 35°C for 15 hours. Thus, it is feasible to produce an acceptable incwancwa product under temperature/time conditions of 35°C for 15 hours using starter cultures derived from the original indegonuos flora of traditional incwancwa.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"394 - 403"},"PeriodicalIF":2.1,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41776735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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: 1

Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice 纳米氧化锌和氧化铜对番石榴果汁保质期和理化性质的影响

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-12-09 DOI: 10.1080/19476337.2022.2144463

Monika S. Patel, M. Firdaus, Sunita Mishra

引用次数: 3

Expression of MYB transcription factors and target genes and its association with phenolic content and antioxidant activity of selected Solanum lycopersicum var. cerasiforme accessions from Mexico 墨西哥番茄变种MYB转录因子和靶基因的表达及其与酚类含量和抗氧化活性的关系

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-16 DOI: 10.1080/19476337.2022.2144951

Karen V. Pineda-Hidalgo, Brianda Flores-Leyva, Nancy Y. Salazar-Salas, Jeanett Chávez-Ontiveros, J. A. Garzón-Tiznado, Jorge Sánchez-López, F. Delgado-Vargas, J. López-Valenzuela

{"title":"Expression of MYB transcription factors and target genes and its association with phenolic content and antioxidant activity of selected Solanum lycopersicum var. cerasiforme accessions from Mexico","authors":"Karen V. Pineda-Hidalgo, Brianda Flores-Leyva, Nancy Y. Salazar-Salas, Jeanett Chávez-Ontiveros, J. A. Garzón-Tiznado, Jorge Sánchez-López, F. Delgado-Vargas, J. López-Valenzuela","doi":"10.1080/19476337.2022.2144951","DOIUrl":"https://doi.org/10.1080/19476337.2022.2144951","url":null,"abstract":"ABSTRACT Eight Solanum lycopersicum var. cerasiforme accessions from Mexico were evaluated for total phenolics (TP) and flavonoids (TF), phenolic profiles (UPLC-DAD-MS), antioxidant capacity (AC) (ABTS, DPPH, and FRAP), and expression of transcription factors (MYB12 and MYB14) and target genes (PAL, CHS and CHI) by RT-qPCR. The AC (mmol TE/kg fw; TE, Trolox Equivalents) by ABTS (5.27–11.81), DPPH (1.43–3.67), and FRAP (4.41–9.22) correlated with TP (0.53–1.20 g GAE/kg fw; GAE, Gallic Acid Equivalents), TF (1.03–2.10 g QE/kg; QE, Quercetin Equivalents), and the levels of chlorogenic and dicaffeoylquinic acids and rutin. The expression of MYB12 and MYB14 correlated with that of PAL and CHS, while CHI was only associated with MYB12. The accessions Tumbisca and Kilim showed the highest gene expression, phenolics content, and AC, suggesting they can be used in breeding programs to produce tomatoes with better AC.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"374 - 384"},"PeriodicalIF":2.1,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47470911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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: 2