Food chemistry advances最新文献_第3页

Functional antioxidative and sensory characteristics of ready-to-drink (RTD) blue wedang uwuh, a traditional beverage from Indonesia 即饮（RTD）蓝色wedang uwuh，一种来自印度尼西亚的传统饮料的功能抗氧化和感官特性

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101025

Puspita Sari , Rayya Rumaisha-Zuhriansyah , Didah Nur Faridah

{"title":"Functional antioxidative and sensory characteristics of ready-to-drink (RTD) blue wedang uwuh, a traditional beverage from Indonesia","authors":"Puspita Sari , Rayya Rumaisha-Zuhriansyah , Didah Nur Faridah","doi":"10.1016/j.focha.2025.101025","DOIUrl":"10.1016/j.focha.2025.101025","url":null,"abstract":"<div><div>A novel ready-to-drink (RTD) blue <em>wedang uwuh</em>, a traditional Indonesian beverage with potential antioxidant benefits, was developed using dried butterfly pea flower as a replacement for sappan wood, along with various dried spices, including ginger, cinnamon bark, lemongrass, cardamom, clove flower bud, star anise, fenugreek, black cumin seeds, black pepper, chia seeds, bay leaf, clove leaf, nutmeg leaf, cinnamon leaf in varying proportions. Three formulations (F1, F2, and F3) were developed by referring to the ingredient composition of commercial dried <em>wedang uwuh</em> (simplisia) available on e-commerce platforms. The RTD beverages were analyzed for their physical, functional-antioxidative, and sensory characteristics. The total dissolved solids ranged from 9.40 to 12.50°Brix, with a pH of 5.87–6.83, categorizing it as a low-acid beverage. The anthocyanin content derived from butterfly pea flowers ranged from 0.52 to 0.54 mg DE/100 mL, resulting in purplish-blue, blue, and greenish-blue hues. Sensory evaluation using hedonic rating and ranking tests indicated that F1 was the most preferred formulation, although it exhibited lower total phenolic content and antioxidant capacity (15.90 mg GAE/100 mL and 15.78 mg TE/100 mL, respectively) compared to the other formulations. Check-All-That-Apply (CATA) analysis revealed that F1 was associated with a light mouthfeel, sweet aftertaste, floral aroma, spice aroma, purple color attributes; F2 with floral taste, sweet aroma, sweet taste, blue color; and F3 with warm sensation, spice taste, bitter taste, as confirmed by correspondence analysis (CA). These findings suggest that RTD blue <em>wedang uwuh</em> has the potential for further product development to align with consumer preferences.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101025"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203595","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: 0

Probabilistic estimation of the dietary exposure to Cadmium in Japan in 2019-2021 using two-dimensional Monte Carlo simulation after Bayesian handling of left-censored data 对左截尾数据进行贝叶斯处理后，利用二维蒙特卡罗模拟对2019-2021年日本居民膳食镉暴露的概率估计

Food chemistry advances Pub Date : 2025-05-30 DOI: 10.1016/j.focha.2025.101013

Yoshinari Suzuki , Ikuko Kitayama , Masae Harimoto , Hiroshi Akiyama , Tomoaki Tsutsumi

{"title":"Probabilistic estimation of the dietary exposure to Cadmium in Japan in 2019-2021 using two-dimensional Monte Carlo simulation after Bayesian handling of left-censored data","authors":"Yoshinari Suzuki , Ikuko Kitayama , Masae Harimoto , Hiroshi Akiyama , Tomoaki Tsutsumi","doi":"10.1016/j.focha.2025.101013","DOIUrl":"10.1016/j.focha.2025.101013","url":null,"abstract":"<div><div>Due to significant environmental cadmium (Cd) pollution incidents in Japan, probabilistic estimation of dietary Cd exposure is necessary for more accurate risk assessment. Although the total-diet (TD) method is effective for evaluating dietary exposure, \"non-detected\" values increase uncertainty. To better estimate dietary Cd exposure distribution in the average Japanese population, we applied two-dimensional Monte Carlo simulation (2D-MCS) with Bayesian estimation (BE) to TD samples. A total of 140 representative TD samples from 14 food groups across 10 regions were collected over three years, and Cd concentrations were measured using ICP-MS. BE was used to estimate Cd concentration distributions considering left-censoring and food consumption distributions were modeled using zero-inflated models. We conducted 2D-MCS by generating 50 random numbers from 2000 Monte Carlo samples obtained via BE. Estimation uncertainty increased with higher non-detection rates. Mean dietary Cd exposure was estimated at 0.351 ± 0.028 μg/kg/day. The highest exposure contribution (30.2 ± 18.3 %) came from FG1 (rice and rice products). The hazard quotient, compared to the 7.0 μg/kg/week guideline derived by the Food Safety Commission of Japan, was 0.351, with a 0.6 % probability of exceeding 1. This method effectively handles left-censored data and could serve as a standard for exposure assessment.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101013"},"PeriodicalIF":0.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166718","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: 0

Formulation, nutritional profile, and sensory acceptability of cookies incorporating locally sourced ingredients as complementary foods for toddlers: A strategy for stunting prevention 配方，营养概况，饼干的感官可接受性纳入当地采购的成分作为幼儿的补充食品：一种预防发育迟缓的策略

Food chemistry advances Pub Date : 2025-05-29 DOI: 10.1016/j.focha.2025.101017

Yuliana , Rahmi Holinesti , Nabila Tasrif , Ifnalia Rahayu , Afifah Nur Hasanah , Helmizar , Healthy Hidayanti , Yolanda Febriani Naserd , Siti Halipah

{"title":"Formulation, nutritional profile, and sensory acceptability of cookies incorporating locally sourced ingredients as complementary foods for toddlers: A strategy for stunting prevention","authors":"Yuliana , Rahmi Holinesti , Nabila Tasrif , Ifnalia Rahayu , Afifah Nur Hasanah , Helmizar , Healthy Hidayanti , Yolanda Febriani Naserd , Siti Halipah","doi":"10.1016/j.focha.2025.101017","DOIUrl":"10.1016/j.focha.2025.101017","url":null,"abstract":"<div><div>This study focuses on the formulation of cookies using local food ingredients as supplementary food for toddlers to prevent stunting, by optimizing nutritional content through a linear program. Stunting is a significant public health problem in many developing countries, including Indonesia, caused by chronic malnutrition in childhood. Cookies are formulated using nutrient-rich ingredients from local sources, such as tilapia fish meal and spinach flour, which are rich in protein, iron, and other essential nutrients. A linear program is used to optimize the nutritional profile of the cookies, ensuring that they meet the specific nutritional needs of toddlers. Nutritional analysis was conducted to evaluate the macronutrient and micronutrient content of the cookies. Sensory evaluation was also conducted to assess the acceptability of the cookies by 7 trained sensory panelists. The results showed that the optimized cookies provided a balanced nutritional profile that addressed the main nutritional deficiencies associated with stunting. The cookies were also found to be highly acceptable in terms of shape, color, aroma, texture, and taste, making them a promising solution to prevent stunting through food products that are easily accessible, nutrient-dense, and tailored to the nutritional needs of toddlers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101017"},"PeriodicalIF":0.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166717","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: 0

Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese 高料精比牧草饲喂对半硬山羊奶酪化学、物理和感官特性的影响

Food chemistry advances Pub Date : 2025-05-28 DOI: 10.1016/j.focha.2025.101018

Andrea Balivo , Piera Iommelli , Alessandro Genovese , Federico Infascelli , Raffaella Tudisco , Anna Antonella Spina , Riccardo Di Novella , Francesco Addeo , Raffaele Sacchi

{"title":"Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese","authors":"Andrea Balivo , Piera Iommelli , Alessandro Genovese , Federico Infascelli , Raffaella Tudisco , Anna Antonella Spina , Riccardo Di Novella , Francesco Addeo , Raffaele Sacchi","doi":"10.1016/j.focha.2025.101018","DOIUrl":"10.1016/j.focha.2025.101018","url":null,"abstract":"<div><div>The study aims to evaluate the impact of a high forage-to-concentrate ratio diet on the chemical, physical and sensory characteristics of goat cheese, comparing outdoor high-biodiversity pasture feeding (P) to indoor hay-based feeding (S). Twenty Saanen goats were randomly assigned to two groups: the P group, fed on mixed-forage pasture, and the S group fed with alfalfa hay, both supplemented with 400 g/head/day of concentrate. Cheese from both groups was produced in duplicate at the beginning and end of the trial and evaluated after 25 days of ripening at 10 °C. While olfactory, gustatory, and colour descriptors showed no significant differences between the cheeses, P cheese exhibited lower hardness (<em>p</em> = 0.001) and higher friability (<em>p</em> = 0.003). Texture profile analysis and instrumental colour measurements supported the findings of the sensory analysis. The P cheese contained higher levels of unsaturated fatty acids, conjugated linoleic acid (CLA) isomers, and total phenolic compounds, while S cheese exhibited higher concentrations of volatile acids, ketones and lactones. Terpene compounds were unique to the P cheese. Our results suggest that pasture-based feeding with a high forage-to-concentrate ratio can enhance the nutritional profile of goat cheese, with only slight alterations to its sensory properties.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101018"},"PeriodicalIF":0.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166713","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: 0

Antioxidant compounds of leaves and seeds extracts of Parkia Speciosa overcome ferroptosis 白桦叶和种子提取物的抗氧化成分克服铁下垂

Food chemistry advances Pub Date : 2025-05-27 DOI: 10.1016/j.focha.2025.101015

Elsa Nopiyanti , Mega Safithri , Trivadila , Sahidin , Harlinda Kuspradini , Femi Earnestly , Yoko Hirata , Hiroshi Takemori , Irmanida Batubara

{"title":"Antioxidant compounds of leaves and seeds extracts of Parkia Speciosa overcome ferroptosis","authors":"Elsa Nopiyanti , Mega Safithri , Trivadila , Sahidin , Harlinda Kuspradini , Femi Earnestly , Yoko Hirata , Hiroshi Takemori , Irmanida Batubara","doi":"10.1016/j.focha.2025.101015","DOIUrl":"10.1016/j.focha.2025.101015","url":null,"abstract":"<div><div><em>Parkia speciosa</em> seeds, a widely consumed plant in Southeast Asia, are known for their rich bioactive compounds with potential health benefits. This study investigates the antioxidant properties of ethanol extracts from <em>P. speciosa</em> leaves (PSL) and seeds (PSS) to combat <em>oxidative stress.</em> Antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, revealing that PSL exhibited higher antioxidant potential than PSS, with values of 14.34 ± 0.02 and 19.39 ± 0.04 μg ascorbic acid equivalent (AAE)/g extract, respectively. The ethanol extracts of PSL and PSS significantly protected HT22 cells from erastin-induced ferroptotic cell death and activated the antioxidant response element (ARE) pathway, enhancing endogenous antioxidant defense mechanisms. Furthermore, in silico molecular docking analysis identified 7,7′-Dihydroxy-5′‑methoxy-2′,2′-dimethyl-4-oxo-3′,4′-dihydro-2′H,4H-3,6′-bichromen-5-yl hexopyranosiduronic acid as a promising bioactive compound with strong binding affinities to oxidative stress-related receptors (5i6x, 6cm4, 2f8a, 8bxn, and 8ivr). These findings suggest that <em>P. speciosa</em> ethanol extract, particularly from its leaves, exhibits strong antioxidant and neuroprotective properties, supporting its potential application as a natural therapeutic agent for oxidative stress-related disorders.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101015"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154376","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: 0

Growth maturity stage defines nutritional, anti-nutrients and functional food aspects of Moringa oleifera Lam. leaves 生长成熟期决定了辣木的营养、抗营养和功能性食品。叶子

Food chemistry advances Pub Date : 2025-05-27 DOI: 10.1016/j.focha.2025.101010

Saima Perveen, Saeed Akhtar, Dur-e-shahwar Sattar, Muhammad Qamar, Wisha Saeed, Mavra Amin, Tariq Ismail

{"title":"Growth maturity stage defines nutritional, anti-nutrients and functional food aspects of Moringa oleifera Lam. leaves","authors":"Saima Perveen, Saeed Akhtar, Dur-e-shahwar Sattar, Muhammad Qamar, Wisha Saeed, Mavra Amin, Tariq Ismail","doi":"10.1016/j.focha.2025.101010","DOIUrl":"10.1016/j.focha.2025.101010","url":null,"abstract":"<div><div>This study evaluates nutritional composition and anti-nutrients profile of <em>Moringa oleifera</em> leaves across different growth stages aimed at identifying optimum harvest time to secure better dietary profile of the leaves. The results showed that physicochemical composition of mature leaves present a significantly (<em>p</em> ≤ 0.05) higher level of protein (23.71 %), fiber (28.26 %), and fat (13.26 %) with a relatively lower amount of caloric energy (271.93 kcal) as compared to those observed in tender and young leaves. Progressive reduction (<em>p</em> ≤ 0.05) was noticed in anthocyanin (31.96 to 14.31 mg/100 g), chlorophyll <em>b</em> (72.83 to 45.16 mg/100 g) and lycopene (22.67 to 11.94 mg/100 g) content of <em>M. oleifera</em> leaves with advancing growth stage. Growth stages depicted an increase in the β-carotene and chlorophyll A contents of <em>M. oleifera</em> leaves. Higher phenolics yield and antioxidant activity of the leaves extracts was recorded for methanolic extracts. Advanced stage of leaves maturity anticipated highest level of total phenolics i.e., 49.02 mg GAE/g, total flavonoids content i.e., 52.96 mg QE/g and flavonols (28.83 mg QE/g). Comparatively higher concentrations of alkaloids (2.74 g/100 g), saponin (3.82 g/100 g), oxalates (2.43 g/100 g), tannin (0.837 g/100 g), and phytic acid (1.94 g/100 g) content were recorded in mature leaves. Harvesting <em>M. oleifera</em> leaves at peak maturity enhances their protein, dietary fiber, micronutrient, and phytochemical content. However, mature leaves may also accumulate higher levels of anti-nutrients like oxalates and phytates, which can interfere with mineral absorption.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101010"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144139460","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: 0

Physicochemical characterization, determination of total concentration and estimation of bioaccessible fraction of elements in fruit functional flours 水果功能性面粉中元素的理化特性、总浓度的测定和生物可及部分的估计

Food chemistry advances Pub Date : 2025-05-26 DOI: 10.1016/j.focha.2025.101016

Gabriel di Giovani Belinati , Heloisa Mariano Pedroso de Carvalho , Eduardo Leite de Almeida , Ana Rita de Araújo Nogueira , Alex Virgilio

{"title":"Physicochemical characterization, determination of total concentration and estimation of bioaccessible fraction of elements in fruit functional flours","authors":"Gabriel di Giovani Belinati , Heloisa Mariano Pedroso de Carvalho , Eduardo Leite de Almeida , Ana Rita de Araújo Nogueira , Alex Virgilio","doi":"10.1016/j.focha.2025.101016","DOIUrl":"10.1016/j.focha.2025.101016","url":null,"abstract":"<div><div>The total concentrations and the bioaccessible fractions of macro, micro, and potentially toxic trace elements in fruit functional flours were evaluated using inductively coupled plasma techniques (ICP OES and ICP-MS). Fruit flours from açaí, apple, blackberry, coconut, green banana, strawberry, orange, passion fruit and grape were submitted to microwave-assisted and <em>in vitro</em> digestion methods, and As, Ba, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Mo, Ni, P, Pb, S, Se, V and Zn were determined. Samples were also analyzed to determine physicochemical parameters. Granulometries and moisture were generally smaller than 500 µm and 15%, respectively. pH was in the 3.2–6.2 range, and titratable acidities were usually lower than 3%. High protein (133–174 g kg<sup>-1</sup>) and fat (105–192 g kg<sup>-1</sup>) contents were found for grape and coconut flours, while ashes up to 7.5% were observed for passion fruit flour. Total concentrations determined by ICP OES (mg kg<sup>-1</sup>) were in the 312 – 5199 (Ca), 167 – 2774 (Mg), 1512 – 26868 (K), 262 – 4912 (P), 121 – 1705 (S), 7.9 – 134 (Fe), 4.4 – 100.5 (Mn) and 4 – 42 (Zn). For ICP-MS concentrations were lower than the LOQ for As, Cd, Se and V, and situated between 0.39–1.41 (Cr); 0.73–96.04 (Cu); 0.35–3.09 (Ni); 0.34–0.68 (Mo); 0.41–47.82 (Ba); and 0.18– 0.36 (Pb) mg kg<sup>-1</sup>. Accuracies were checked by analyzing a certified reference material and spiked samples from <em>in vitro</em> digestates, with good recoveries and adequate precision often obtained. Bioaccessible fractions were between 14.5–93.6 % (Ca), 9.7–94.5% (Mg), 7.9–83.2% (Mn), and 6.3–138% (Zn), 9.1–115% (Cr), 15.9–62% (Cu), 2.66–66% (Mo), 0.5–4.47% (Ni) and 7–77.3% (Ba). K, P, and S were not determined due to high blank values, and As, Cd, Pb, Se, and V were lower than the LOQ.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101016"},"PeriodicalIF":0.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144139459","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: 0

Harnessing the medicinal potential of herbs through hormesis: Perspectives in global health and therapeutics 通过激效利用草药的药用潜力：全球健康和治疗学的观点

Food chemistry advances Pub Date : 2025-05-23 DOI: 10.1016/j.focha.2025.101011

Vimarsh Srivastava , Vivek Kumar Dhiman , Akanksha Pandey , Sunil Kumar Verma , Devendra Singh

{"title":"Harnessing the medicinal potential of herbs through hormesis: Perspectives in global health and therapeutics","authors":"Vimarsh Srivastava , Vivek Kumar Dhiman , Akanksha Pandey , Sunil Kumar Verma , Devendra Singh","doi":"10.1016/j.focha.2025.101011","DOIUrl":"10.1016/j.focha.2025.101011","url":null,"abstract":"<div><div>Medicinal plants have long been valued for their therapeutic properties, with recent research highlighting hormesis as a critical mechanism underlying their effects. This biphasic dose-response phenomenon reveals that low doses of phytochemicals can activate cellular defense systems, enhance immune function, and improve metabolic resilience, while higher doses may lead to cytotoxic or anti-inflammatory responses. This review explores the hormetic characteristics of various plant-derived compounds, including curcumin, resveratrol, flavonoids, and alkaloids, in their efficacy against conditions such as diabetes, rheumatoid arthritis, lung cancer, and fertility issues. These phytochemicals promote adaptive responses that mitigate oxidative stress, manage inflammation, and inhibit tumor progression. Although herbal medicine presents a multi-targeted and safer alternative to synthetic drugs, challenges such as bioavailability and dosage standardization, limit their clinical use. The integration of advanced technologies like nanotechnology, metabolomics, and precision medicine holds promise for enhancing their therapeutic potential. Future research should focus on optimizing dosages, elucidating molecular pathways, and bridging the gap between traditional and modern pharmacology, thus opening avenues for innovative plant-based treatments in disease prevention and management.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101011"},"PeriodicalIF":0.0,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125180","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: 0

The comparison of the commercial grapevine varieties for their nutritional and marketing properties 商品葡萄品种的营养和销售特性比较

Food chemistry advances Pub Date : 2025-05-23 DOI: 10.1016/j.focha.2025.101012

Abdollah Goudarzi Vanani , Mehrab Yadegari , Asghar Mousavi Ghahferokhi , Habibollah Nourbakhsh

{"title":"The comparison of the commercial grapevine varieties for their nutritional and marketing properties","authors":"Abdollah Goudarzi Vanani , Mehrab Yadegari , Asghar Mousavi Ghahferokhi , Habibollah Nourbakhsh","doi":"10.1016/j.focha.2025.101012","DOIUrl":"10.1016/j.focha.2025.101012","url":null,"abstract":"<div><div>One important issue determining fruit marketing, is fruit nutritional properties. The 12 most important varieties of Iranian grapevine, planted in Chaharmahal & Bakhtiari province, Iran, were investigated for their biochemical properties as the objective of the research. Plant biochemical properties of soluble solid content (SSC), carotenoids (Car), total phenol (Phenol), titratable acidity (TitA), acidity (pH), anthocyanin (Ant), antioxidant activity (Anti), fruit fresh (FW) and dry weights (DW), dry weight percentage (DWp), fruit juice weight (WW), fruit juice density (ED), and fruit volume (FV) and density (FD) were determined. The varieties with the highest measured parameters were: Kashmar2 (Phenol, Anti, FW and ED), Flame (TSS, Ant and Anti), Rish Baba (TitA, pH, and FV), Shahoroudi (Car and FD), Seedless Red (TitA and Ant), Asgari Daei Nasrollah (pH and ED), Kashmar1 (FV and FD), Asgari (DW and DWp). The following correlations were significant: Car and Ant (-0.53), Phenol and Ant (-0.54) and Anti (-076), Ant and Anti (0.90), DW and DWp (0.91), WW and Ed (0.54), Ed and FD (-0.50), FV and FD (-0.70). Kashmar2 and Flame had the highest antioxidant activities and so are healthier. The most nutritious, tasty and marketable varieties of grapevine genotypes, suitable for export may be selected.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101012"},"PeriodicalIF":0.0,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125182","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: 0

Revealing the unique chemical composition of leatherwood honey 揭示了皮木蜂蜜独特的化学成分

Food chemistry advances Pub Date : 2025-05-22 DOI: 10.1016/j.focha.2025.101014

Katharina Schmidt , Dugald C. Close , Jason A. Smith , Fernando Maya Alejandro , Sandra M. Garland

{"title":"Revealing the unique chemical composition of leatherwood honey","authors":"Katharina Schmidt , Dugald C. Close , Jason A. Smith , Fernando Maya Alejandro , Sandra M. Garland","doi":"10.1016/j.focha.2025.101014","DOIUrl":"10.1016/j.focha.2025.101014","url":null,"abstract":"<div><div>In this study, the chemical profile of leatherwood honey was analysed from a large sample size (<em>n</em> = 133) to establish descriptors that could provide value as markers of botanical origin.</div><div>Volatile and semi-volatiles were analysed by GC–MS and GC-FID revealing the major compounds 3,7-dimethylocta-1,5,7-trien-3-ol (2.4 ± 0.8 mg/kg), 2,6-dimethylocta-3,7-diene-2,6-diol (24.2 ± 5.4 mg/kg), 2,6-dimethylocta-2,7-diene-1,6-diol (3.9 ± 1.0 mg/kg), 3,4-dimethoxybenzaldehyde (2.4 ± 1.5 mg/kg), 1,4-dimethylindanyl acetate (5.0 ± 1.4 mg/kg), dehydrovomifoliol (18.2 ± 2.2 mg/kg) and 11 unknown compounds with concentrations above 2.7 mg/kg.</div><div>Phenolic and non-polar compounds were analysed by HPLC-DAD/MS showing high quantities of 3-phenyllactic acid (15.8 ± 9.6 mg/kg), methyl syringate (7.5 ± 5.6 mg/kg), vanillic acid (4.8 ± 2.5 mg/kg) and 4-hydroxybenzoic acid (2.1 ± 0.5 mg/kg).</div><div>A key finding of this study is the identification of the fluorescent compound lumiflavin in leatherwood honey, which could be used as a non-specific marker to authenticate leatherwood honey.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101014"},"PeriodicalIF":0.0,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125181","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: 0