References of "Journal of Agricultural and Food Chemistry"
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See detailCooking Has Variable Effects on the Fermentability in the Large Intestine of the Fraction of Meats, Grain Legumes, and Insects That Is Resistant to Digestion in the Small Intestine in an in Vitro Model of the Pig’s Gastrointestinal Tract
POELAERT, Christine ULg; Despret, Xavier; Sindic, Marianne ULg et al

in Journal of Agricultural and Food Chemistry (2017), 65

This study aimed to evaluate the fermentation in the large intestine of indigestible dietary protein sources from animal, insect, and plant origin using an in vitro model of the pig’s gastrointestinal ... [more ▼]

This study aimed to evaluate the fermentation in the large intestine of indigestible dietary protein sources from animal, insect, and plant origin using an in vitro model of the pig’s gastrointestinal tract. Protein sources were used raw and after a cooking treatment. Results showed that the category of the ingredient (meats, insects, or grain legumes) exerts a stronger impact on enzymatic digestibility, fermentation patterns, and bacterial metabolites such as short-chain fatty acids (SCFA) and hydrogen sulfide (H2S) than the cooking treatment. The digestibility and the fermentation characteristics of insects were more affected by the cooking procedure than the other categories. Per gram of consumed food, ingredients from animal origin, namely, meats and insects, were associated with fewer fermentation end-products (gas, H2S, SCFA) than ingredients from plant origin, which is related to their higher small intestinal digestibility. [less ▲]

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See detailEvolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field
Olaerts, Heleen; Roye, Chiara; Derde, Liesbeth et al

in Journal of Agricultural and Food Chemistry (2016), 64

To date, research on preharvest sprouted (PHS) wheat has mostly been conducted on kernels germinated under laboratory conditions, which differ widely from conditions in the field. To obtain detailed ... [more ▼]

To date, research on preharvest sprouted (PHS) wheat has mostly been conducted on kernels germinated under laboratory conditions, which differ widely from conditions in the field. To obtain detailed knowledge of the evolution of hydrolytic enzyme activities in PHS wheat Triticum aestivum), a broad collection of samples from three varieties was obtained by harvesting before, at, and after maturity. Delaying harvest time coupled with periods of heavy rainfall caused sprouting in the kernels, observed as a drop in Falling Number and an increase in α-amylase activity. The appearance of α- and β-amylase, peptidase, and endoxylanase activity during field sprouting was independent from each other. Consequently, Falling Number could not be used to predict activity of other hydrolytic enzymes. When differentiating endogenous from kernel-associated microbial enzymes, results showed that α- and β-amylase and peptidase activity of PHS kernels were predominantly of endogenous origin, whereas endoxylanase activity was largely from microbial origin. [less ▲]

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See detailResidues in beeswax: a health risk for the consumer of honey and beeswax ?
Wilmart, O; Legrève, A; Scippo, Marie-Louise ULg et al

in Journal of Agricultural and Food Chemistry (2016), 64(44), 84258434

A scenario analysis in regard to the risk of chronic exposure of consumers to residues through the consumption of contaminated honey and beeswax was conducted. Twenty-two plant protection products and ... [more ▼]

A scenario analysis in regard to the risk of chronic exposure of consumers to residues through the consumption of contaminated honey and beeswax was conducted. Twenty-two plant protection products and veterinary substances of which residues have already been detected in beeswax in Europe were selected. The potential chronic exposure was assessed by applying a worst-case scenario based on the addition of a “maximum” daily intake through the consumption of honey and beeswax to the theoretical maximum daily intake through other foodstuffs. For each residue, the total exposure was finally compared to the acceptable daily intake. It is concluded that the food consumption of honey and beeswax contaminated with these residues considered separately does not compromise the consumer’s health, provided proposed action limits are met. In regard to residues of flumethrin in honey and in beeswax, “zero tolerance” should be applied. [less ▲]

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See detailHydroxymethylfurfural: a possible emergent cause of honey bee mortality?
Zirbes, Lara ULg; Nguyen, Bach Kim ULg; de Graaf, DC et al

in Journal of Agricultural and Food Chemistry (2013), 61(49), 11865-11870

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See detailassessmentof the probiotic potential of a dairy product fermented by propionibacterium freudenreichii in piglets.
Cousin, F.J.; Foligné, B.; Deutsch, S.-M. et al

in Journal of Agricultural and Food Chemistry (2012), 60(32), 7917-7927

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See detailAscorbic acid, Phenolic acid, Flavonoid and Carotenoid profiles of selected extracts from Ribes nigrum
Tabart, Jessica ULg; Kevers, Claire ULg; Evers, Danièle et al

in Journal of Agricultural and Food Chemistry (2011), 59

Small fruits such as berries have low energy contents, but high content of vitamins, micronutrients, and dietary fibres and constitute a good source of natural antioxidant compounds that are important ... [more ▼]

Small fruits such as berries have low energy contents, but high content of vitamins, micronutrients, and dietary fibres and constitute a good source of natural antioxidant compounds that are important constituents of the human diet. This study allowed to identify a large number of compounds in an extract of blackcurrant showing high antioxidant activity and to compare their profile in various parts of the plants (leaves, buds and berries). If it was known that berries contained very high levels of natural phenolic compounds, here we showed that leaves and buds could also be considered as a good sources of natural antioxidants. Indeed, they contained high amount of ascorbic acid, phenolic acids, flavonoids and carotenoids. An acetone mixture can extract several classes of phenolic compounds with a good yield of ascorbic acid, flavonols, flavan-3-ols and anthocyanins. For phenolic acids, it extracted fewer compounds than a specific extraction solution. [less ▲]

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See detailInfluence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears."
Kevers, Claire ULg; PINCEMAIL, Joël ULg; Tabart, Jessica ULg et al

in Journal of Agricultural and Food Chemistry (2011), 59

Apple and pear fruits are important sources of secondary plant metabolites and one of the major sources of dietary phenolics consumed all year round. The aim of this work was to identify the main ... [more ▼]

Apple and pear fruits are important sources of secondary plant metabolites and one of the major sources of dietary phenolics consumed all year round. The aim of this work was to identify the main variables influencing phenolic content and antioxidant capacity in apples. Higher phenolic and antioxidant contents were observed in some varieties (such as the Delbar Estival apple and Durondeau pear). Storage conditions were important. Our results also showed that fruits should be consumed rapidly after purchase and with their peel. After one week of domestic storage, the ascorbic acid content was found to decrease by 75%. Peeling led to a more than 25% decrease in total phenolics and ascorbic acid. The harvest time (at normal ripeness) had only a limited impact, but significant year-to-year variations were observed. In conclusion, well-chosen and well-stored apples and pears may contribute to an antioxidant-rich diet if consumed rapidly and with their peel. [less ▲]

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See detailImprovement of the Composition of Tunisian Myrtle Berries (Myrtus 2 communis L.) Alcohol Extracts
Snoussi, A.; Ben haj Koubaier, H.; Essaidi, Ismahen et al

in Journal of Agricultural and Food Chemistry (2011), 3b2(9),

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See detailFuran Formation from Lipids in Starch-Based Model Systems, As Influenced by Interactions with Antioxidants and Proteins.
Owczarek-Fendor, A.; De Meulenaer, B.; Scholl, Georges ULg et al

in Journal of Agricultural and Food Chemistry (2011), 59(6), 2368-2376

The formation of furan upon sterilization of a lipid-containing starch gel was investigated in the presence of various antioxidants, namely, alpha-tocopherol, beta-carotene, and ascorbic acid, with and ... [more ▼]

The formation of furan upon sterilization of a lipid-containing starch gel was investigated in the presence of various antioxidants, namely, alpha-tocopherol, beta-carotene, and ascorbic acid, with and without proteins. Results indicated that alpha-tocopherol did not significantly influence furan formation from oxidized lipids. beta-Carotene, suggested previously to be a furan precursor itself, did influence the generation of furan in a concentration-dependent manner, although to a limited extent. Surprisingly, the presence of lipids seemed to limit the furan generation from beta-carotene. Interestingly, the addition of ascorbic acid to the emulsions containing soybean or sunflower oils considerably enhanced the formation of furan from these oils. This was also the case when fresh oils were applied, shown previously to be nearly unable to generate furan. This observation can be explained by an intensified ascorbic acid degradation stimulated by the presence of lipids. [less ▲]

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See detailSeparation of disaccharides by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Application to honey analysis.
Brokl, Michal ULg; Soria, A. C.; Ruiz-Matute, A. I. et al

in Journal of Agricultural and Food Chemistry (2010), 58(22), 11561-11567

A new method based on comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-ToF MS) has been developed for the first time for the analysis of complex mixtures ... [more ▼]

A new method based on comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-ToF MS) has been developed for the first time for the analysis of complex mixtures of disaccharides previously converted to their trimethylsilyl oximes (TMSO). Among the different experimental parameters considered for optimization, both the column set combination and the dimensions of the second-dimension column were found to be the most significant with regard to the complete resolution of structurally similar disaccharides. Application of the optimized method to honey analysis allowed the separation of most of the honey disaccharides previously described in the literature. Furthermore, 12 other unknown disaccharides have been separated by this method and characterized from their mass spectral data. [less ▲]

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See detailImportance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan.
Owczarek-Fendor, Agnieszka; De Meulenaer, Bruno; Scholl, Georges ULg et al

in Journal of Agricultural and Food Chemistry (2010), 58(17), 9579-86

The formation of the possibly carcinogenic process contaminant furan was studied in starch-based emulsions during heat treatments as applied for sterilization. Fresh and oxidized soybean, sunflower, high ... [more ▼]

The formation of the possibly carcinogenic process contaminant furan was studied in starch-based emulsions during heat treatments as applied for sterilization. Fresh and oxidized soybean, sunflower, high-oleic sunflower, olive, linseed, and rapeseed oils were compared. Results indicated that both the oil type, in particular, the fatty acid composition, and the oxidation degree of the oil determined the susceptibility of the oils to generate furan upon heating. Thus, oils containing the nutritionally relevant omega-3 unsaturated alpha-linolenic acid proved to be able to generate significant amounts of furan if the oils were oxidized. No clear relationship between p-anisidine values of various oils and the amount of generated furan could be observed. However, in the case of soybean oil, significantly more furan was produced upon an increase in oxidation degree. Surprisingly, furan formation in food-relevant systems containing fresh lipids proved to be a minor route (up to 1.5 ppb furan) compared to a previously studied vitamin C containing model system (up to 13 ppb furan). [less ▲]

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See detailEnzymatic interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability
Giet, Jean-Michel ULg; Aguedo, Mario ULg; Danthine, Sabine ULg et al

in Journal of Agricultural and Food Chemistry (2009), 57(15), 6787-6794

Blends of anhydrous milkfat (AMF) and linseed oil (70/30), and AMF, rapeseed oil (RO) and linseed oil (LO), 70/20/10, were submitted to enzymatic interesterification. The oxidative stability of the blends ... [more ▼]

Blends of anhydrous milkfat (AMF) and linseed oil (70/30), and AMF, rapeseed oil (RO) and linseed oil (LO), 70/20/10, were submitted to enzymatic interesterification. The oxidative stability of the blends, the interesterified (IE) blends and IE blends with 50 ppm -tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60°C, 25°C and 4°C, and periodically submitted to peroxide, p-anisidine, TBA value determination and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60°C. Peroxides appeared to be the only significant oxidation products after 12 weeks storage at 4°C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25°C and 60°C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to ageing. A pro-oxidant effect of -tocopherol addition was observed at 25°C on both BB and TB. At 60°C, an antioxidant effect was observed on TB. [less ▲]

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See detailThe role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.
Gosset, Virginie; Göbel, Cornelia; Laine, Gaëlle et al

in Journal of Agricultural and Food Chemistry (2008), 56

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See detailEnrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oils through enzymatic interesterification
Aguedo, Mario ULg; Hanon, EMILIEN ULg; Danthine, Sabine ULg et al

in Journal of Agricultural and Food Chemistry (2008), 56(5), 1757-1765

Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in ... [more ▼]

Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ternary blend. The aim was to obtain and characterize physicochemically fats enriched with unsaturated C-18 fatty acids (oleic, linoleic, and, especially, linolenic acids) from natural vegetable oils. Binary blends of AMF/LO 100/0, 90/10, 80/20, 70/30, and 60/40 (w/w) were interesterified. The change in triacylglycerol (TAG) profiles showed that quasi-equilibrium conditions were reached after 4-6 h of reaction. Free fatty acid contents < 1%. The decrease in solid fat content and in dropping point temperature obtained with increasing content of LO and interesterification resulted in good plastic properties for the products originating from the blends 70/30 and 60/40. This was confirmed by textural measurements. Melting profiles determined by differential scanning calorimetry showed complete disappearance of low-melting TAGs from LO and the formation of intermediary species with a lower melting temperature. Oxidative stability of the interesterified products was diminished with increasing LO content, resulting in low oxidation induction times. A ternary blend composed of AMF/RO/LO 70/20/10 gave satisfactory rheological and oxidative properties, fulfilling the requirements for a marketable spread and, moreover, offering increased potential health benefits due to the enriched content in polyunsatured fatty acid residues. [less ▲]

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See detailEvolution of antioxidant capacity during storage of selected fruits and vegetables
Kevers, Claire ULg; Falkowski, Michael; Tabart, Jessica et al

in Journal of Agricultural and Food Chemistry (2007), 55(21), 8596-8603

Interest in the consumption of fresh fruits and vegetables is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. Among all of the selected fruits ... [more ▼]

Interest in the consumption of fresh fruits and vegetables is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. Among all of the selected fruits and vegetables, strawberries and black grapes have relatively high antioxidant capacities associated with high contents of total phenolic compounds, ascorbic acid, and flavonols. More interesting, the results of this study indicated that in most fruits and vegetables storage did not affect negatively the antioxidant capacity. Better, in some cases, an increase of the antioxidant capacity was observed in the days following their purchase, accompanied by an increase in phenolic compounds. In general, fruits and vegetables visually spoil before any significant antioxidant capacity loss occurs except in banana and broccoli. When ascorbic acid or flavonoids (aglycons of flavonols and anthocyanins) were concerned, the conclusions were similar. Their content was generally stable during storage. [less ▲]

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See detailResveratrol inhibits the activity of equine neutrophil Myeloperoxidase by a direct interaction with the enzyme
Kohnen, Stephan ULg; Franck, Thierry ULg; Van Antwerpen, Pierre et al

in Journal of Agricultural and Food Chemistry (2007), 55(20), 8080-8087

Resveratrol is a polyphenolic antioxidant present in beverage and food known for its multiple protective effects. We report the inhibitory effects of resveratrol on equine myeloperoxidase (MPO), a hemic ... [more ▼]

Resveratrol is a polyphenolic antioxidant present in beverage and food known for its multiple protective effects. We report the inhibitory effects of resveratrol on equine myeloperoxidase (MPO), a hemic peroxidase present in the granules of the neutrophils involved in the inflammatory response. Resveratrol inhibited the production of reactive oxygen species (ROS) by stimulated equine neutrophils by acting as a direct scavenger of the ROS released by the cells but did not modify the degranulation of the stimulated neutrophils as the amounts of released MPO were unchanged. Resveratrol strongly inhibited the chlorination, oxidation, and nitration activities of MPO in a dose-dependent manner. By an original technique of specific immunological extraction followed by enzymatic detection (SIEFED), we demonstrated that resveratrol inhibited the peroxidasic activity of the MPO measured by a direct interaction such as the fixation of resveratrol on the enzyme. The observation of a decrease of the accumulation of compound II suggested that resveratrol acts as an electron donor for MPO reduction. [less ▲]

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See detailAntioxidant capacity of black currant varies with organ, season, and cultivar
Tabart, Jessica; Kevers, Claire ULg; Pincemail, Joël ULg et al

in Journal of Agricultural and Food Chemistry (2006), 54(17), 6271-6276

Small berries such as black currant constitute one of the important sources of potential health-promoting phytochemicals because these fruits are rich sources of compounds with high antioxidant properties ... [more ▼]

Small berries such as black currant constitute one of the important sources of potential health-promoting phytochemicals because these fruits are rich sources of compounds with high antioxidant properties. In this work, antioxidant capacities of different parts (buds, leaves, fruits) of various black currant cultivars were compared throughout the growing season with the aim to prepare extracts with high antioxidant capacity. Buds (opened, at the end of March) and leaves (in June) had a higher content in phenolics and antioxidants than fully ripened berries (in July) and the best yield (per branch) was obtained with the leaves collected in June due to their higher biomass. The differences observed among the eight cultivars tested were small. Concerning flavonols, quercetin was dominant in all organs and cultivars, myricetin varied widely among the cultivars, and kampferol was very low. [less ▲]

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See detailUse of a Plackett-Burman experimental design to examine the impact of extraction parameters on yields and compositions of pectins extracted from chicory roots (Chicorium intybus L.)
Robert, Christelle; Devillers, Thierry; Wathelet, Bernard ULg et al

in Journal of Agricultural and Food Chemistry (2006), 54(19), 7167-7174

Chicory root pectin was isolated by acid extraction followed by alcohol precipitation. Because the extraction conditions have important effects on the features of pectins, an experimental design was used ... [more ▼]

Chicory root pectin was isolated by acid extraction followed by alcohol precipitation. Because the extraction conditions have important effects on the features of pectins, an experimental design was used to study the influence of 17 different extraction parameters on yield and composition of pectin: pH, temperature, time of extraction, solid/liquid ratio, and different pretreatments of the pulps before extraction. Twenty extractions were conducted and examined for their significance on yield and sugar content using the Plackett-Burman factorial design. The acid extraction of chicory roots resulted in an average yield of 11% containing 86% of sugars. It was found that extraction temperature, time, protease pretreatment, water purity, and water washing of pulps significantly affected yield and pectin composition with an increase of yield and purity of pectin in harsher extraction conditions. [less ▲]

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See detailStudy of precursors responsible for off-flavor formation during storage of potato flakes.
Laine, G.; Göbel, Cornelia; du Jardin, Patrick ULg et al

in Journal of Agricultural and Food Chemistry (2006), 54

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See detailChanges in the enantiomeric distribution of selected volatile constituents of Mentha pulegium L. powders caused by hot water treatment
Brokl, Michal ULg; Flores, G.; Blanch, G. P. et al

in Journal of Agricultural and Food Chemistry (2006), 54(23), 8836-8841

The variation, in general, of the composition of the aromatic fraction and, in particular, of the enantiomeric composition of certain chiral volatile compounds of commercial Mentha pulegium L. powders ... [more ▼]

The variation, in general, of the composition of the aromatic fraction and, in particular, of the enantiomeric composition of certain chiral volatile compounds of commercial Mentha pulegium L. powders caused by boiling water was evaluated. A comparison between the volatile profile of the studied herbs demonstrated that most M. pulegium L. samples contained high proportions of Mentha piperita L., even when this information was not specified on the label. Likewise, substantial changes in the volatile fraction of the infusions with respect to the composition of the original plant used in their preparation were found. The enantiomeric composition of some chiral compounds of the dried plant material, particularly limonene, was modified by adding hot water, whereas others were kept invariable. The results shown in this work reflect the need for the control of the composition of commercial powders and brews of M. pulegium L. to ensure their correct application. [less ▲]

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