Evaluation of the pesticide contamination of groundwater sampled over two years from a vulnerable zone in Portugal   总被引：1，自引：0，他引：1  

Gonçalves CM  Silva JC  Alpendurada MF 《Journal of agricultural and food chemistry》2007,55(15):6227-6235

  相似文献   

Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies   总被引：4，自引：0，他引：4  

Rivero-Pérez MD  Muñiz P  Gonzalez-Sanjosé ML 《Journal of agricultural and food chemistry》2007,55(14):5476-5483

The study of the antioxidant capacity of foodstuffs requires the use of diverse determination methods to gain a wider picture of their multiple effects. The aim of this work was to evaluate the "antioxidant profile" of red wines applying TAC (total antioxidant capacity) methods: 2,2'-azinobis(3-ethyl-benzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine dihydrochloride, oxygen radical absorbance capacity, ferric reducing/antioxidant power, hydroxyl and superoxide radical scavenger activities, and biomarkers of oxidative stress methods such as lipid peroxidation inhibition and inhibition of damage to DNA. Furthermore, levels of total polyphenols (TPP) of wines were also evaluated. Three bottles of 107 different Spanish red wines (total samples 321), made from different grape varieties, aging processes, and vintages, were analyzed. The validation of TAC methods, the first step in this work, provided a good linearity, proportionality, and low detection limits. Among these methods, the ABTS was the most satisfactory for its rapidity, cost, and precision. All wines showed an important capacity to scavenge hydroxyl radicals and were capable of blocking superoxide radicals but with 10 times lower intensity. Wines also showed important protective action on biomarkers of oxidative stress; they were much more active to inhibit lipid peroxidation than DNA oxidation. Few statistically significant correlations among levels of TPP and antioxidant properties of wines were detected. Furthermore, values of these correlations were very low.  相似文献   

Method of determination of nitrosamines in sausages by CO2 supercritical fluid extraction (SFE) and micellar electrokinetic chromatography (MEKC)     

Sanches Filho PJ  Rios A  Valcarcel M  Melecchi MI  Caramão EB 《Journal of agricultural and food chemistry》2007,55(3):603-607

In this paper, the use of supercritical fluid extraction (SFE) and micellar electrokinetic capillary chromatography (MEKC) is proposed for the complete analysis of volatile nitrosamines in sausages. The extraction fluid used was CO2 and variables such as density, temperature of thimbles, extraction time, modifier, fluid flow, and kind of traps were investigated. Several experiments were carried out to obtain the most favorable conditions for analysis of volatile nitrosamines in sausages. The recoveries ranged from 21 to 82% for the five nitrosamines studied. The optimal condition of extraction was 0.2 g of sample fortified with 10 mg/kg, using dynamic extraction during 20 min and with adsorbent Florisil in the trap. The solvent selected for the elution of the analytes was methanol.  相似文献   

Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen     

du Toit WJ  Lisjak K  Stander M  Prevoo D 《Journal of agricultural and food chemistry》2007,55(8):2765-2769

The effect of oxygen on the levels of glutathione, an important antioxidant, in must and wine was studied using a novel LC-MSMS method for the analysis of reduced and oxidized glutathione. This study found that the storage of grape juice at high SO2 and ascorbic acid levels at -20 degrees C did not lead to a decrease in reduced glutathione levels. The effect of varying the oxygen levels in South African white grape juices, which included a reductive treatment (less than 0.3 mg/L dissolved O2 added), a control treatment (between 1.0 and 1.5 mg/L dissolved O2 added), and an oxidative treatment (3.5-4 mg/ L dissolved O2 added, without SO2) on reduced glutathione levels in the juice and resulting wine was also investigated. A custom build press was used to press whole bunches of two different Sauvignon Blanc and Colombard grapes. Alcoholic fermentation and oxygen additions to the must led to lower reduced glutathione levels in the wine. Reduced glutathione levels were only significantly higher in the wine made from reductive juice that had the highest initial reduced glutathione levels in the grapes.  相似文献   

Spectrophotometric evidence for the solubilization site of betalain pigments in membrane biomimetic systems     

Liveri ML  Sciascia L  Lombardo R  Tesoriere L  Passante E  Livrea MA 《Journal of agricultural and food chemistry》2007,55(8):2836-2840

The solubilization site of two betalain pigments, namely, betanin and indicaxantin, into l-alpha-dipalmitoyl-phosphatidylcholine (DPPC) and dimyristoylphosphatidylcholine (DMPC) vesicles was investigated by a spectrophotometric study. Pigment absorbance was monitored by varying phospholipid concentration, at a constant temperature that was varied in a range including the main phase transition temperature (Tm) of the relevant phospholipid bilayer. Maximum betanin absorption increased with the increase of DPPC concentration within the entire temperature range, reaching a plateau. The binding constant (Kb) of the pigment, calculated according to a pseudo-two-phase model, varied with the temperature, indicating that betanin is located at the hydrophobic interior of the bilayer. Other measurements of binding of betanin to DMPC and of indicaxanthin to either DPPC or DMPC vesicles ruled out that these compounds were solubilized in the hydrophobic interior of these bilayers.  相似文献   

Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion     

Dinnella C  Minichino P  D'Andrea AM  Monteleone E 《Journal of agricultural and food chemistry》2007,55(21):8423-8429

The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the bioaccessibility and antioxidant activity of phenols from 10 extra-virgin olive oil samples was assessed. Extra-virgin olive oil phenols were totally extracted in the aqueous phase, which reproduces gastric fluids during the digestion procedure. A linear bioaccessibility model, based on tyrosol behavior in model oil samples, was used to estimate the bioaccessibility index (BI%) of extra-virgin olive oil phenols. The BI% varied amongst samples from a maximum of 90% to a minimum of 37%, thus indicating that only a fraction of phenols can be considered bioaccessible. The specific antioxidant activity of olive oil phenols proved to be negatively affected by the digestion procedure. By computing a principal component analysis, it was possible to show that differences in the potential bioactive effect of extra-virgin olive oil samples were related to different phenolic profiles.  相似文献   

Autoimmune hepatitis-specific antibodies against soluble liver antigen and liver cytosol type 1 in patients with chronic viral hepatitis     

Eirini I Rigopoulou  Maria Mytilinaiou  Ourania Romanidou  Christos Liaskos  George N Dalekos 《Journal of Autoimmune Diseases》2007,4(1):2

  相似文献   

Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee     

Daglia M  Papetti A  Aceti C  Sordelli B  Spini V  Gazzani G 《Journal of agricultural and food chemistry》2007,55(22):8877-8882

Glyoxal, methylglyoxal, and diacetyl formed as Maillard reaction products in heat-treated food were determined in coffee extracts (coffee brews) obtained from green beans and beans with different degrees of roast. The compounds have been reported to be mutagenic in vitro and genotoxic in experimental animals in a number of papers. More recently, alpha-dicarbonyl compounds have been implicated in the glycation process. Our data show that small amounts of glyoxal and methylglyoxal occur naturally in green coffee beans. Their concentrations increase in the early phases of the roasting process and then decline. Conversely, diacetyl is not found in green beans and forms later in the roasting process. Therefore, light and medium roasted coffees had the highest glyoxal and methylglyoxal content, whereas dark roasted coffee contained smaller amounts of glyoxal, methylglyoxal, and diacetyl. For the determination of coffee alpha-dicarbonyl compounds, a reversed-phase high performance liquid chromatography with a diode array detector (RP-HPLC-DAD) method was devised that involved the elimination of interfering compounds, such as chlorogenic acids, by solid phase extraction (SPE) and their derivatization with 1,2-diaminobenzene to give quinoxaline derivatives. Checks of SPE and derivatization conditions to verify recovery and yield, respectively, resulted in rates of 100%. The results of the validation procedure showed that the proposed method is selective, precise, accurate, and sensitive.  相似文献   

Transformation of bioactive compounds by Fusarium sacchari fungus isolated from the soil-cultivated ginseng     

Han Y  Sun B  Hu X  Zhang H  Jiang B  Spranger MI  Zhao Y 《Journal of agricultural and food chemistry》2007,55(23):9373-9379

Ginsenoside bioactive compounds, namely, compound K (C-K), compound Mx (C-Mx), and ginsenoside Mc (G-Mc), were the metabolites of ginsenosides Rb 1, Rb 2, Rb 3, and Rc by intestinal microflora of humans or rats, microorganisms, and enzymes, and C-K showed beneficial effects in vitro and in vivo as an antitumoral agent. The objective of this work was to explore an efficient procedure for biotransformation of these bioactive compounds. Thus, a filamentous fungus, Fusarium sacchari, was first obtained from the soil-cultivated ginseng, which was verified to possess a potent capacity of transformation of C-K, C-Mx, and G-Mc. The optimal biotransformation conditions of F. sacchari with C-K, C-Mx, and G-Mc were obtained as follows: transforming temperature, 30 degrees C; transforming time, 6 days; rotary speed, 160 rpm; pH of the medium, 5.5. HPLC analysis indicated that these three bioactive compounds were key metabolites and their structures were confirmed by (1)H and (13)C NMR analysis. Moreover, the in vitro antitumor activities of C-K, C-Mx, and G-Mc and the in vivo antitumor activities of the transformed product mainly containing these compounds were also evaluated. Among C-K, C-Mx, and G-Mc, C-K exhibited the most potent antitumor activities. The in vivo study showed that the transformed products by F. sacchari had much more antitumor activity than those of commonly used ginsenoside Rg3 and Paclitaxel.  相似文献   

Peptides isolated from in vitro digests of milk enhance iron uptake by caco-2 cells     

Argyri K  Miller DD  Glahn RP  Zhu L  Kapsokefalou M 《Journal of agricultural and food chemistry》2007,55(25):10221-10225

Milk proteins, during digestion, produce a range of biologically active peptides. Among those are peptides that may enhance iron absorption. The objective of this project was to investigate the effect of isolated milk peptides on iron uptake. Cow's milk, 0% fat, was subjected to a modified in vitro digestion process. The milk digest was further fractionated by gel filtration. All eluted fractions as well as beta-casein synthetic peptides (a tripeptide and a hexapeptide) were subsequently tested for effects on iron uptake with Caco-2 cell monolayers. Fractions of milk digests obtained through Sephadex G-25 gel filtration had a significant enhancing effect on iron uptake in Caco-2 cells compared to nonfractionated milk digests. Two fractions (P = 0) and the hexapeptide (P < 0.0001) enhanced iron uptake by up to 3-fold, whereas others and the tripeptide had no effect. These results suggest that selected peptides produced during the in vitro digestion of milk may enhance iron absorption; however, it remains to be demonstrated whether this effect may be nutritionally significant.  相似文献