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  • 1
    Electronic Resource
    Electronic Resource
    Effect of processing on some antinutritional factors of lentils (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 2291-2295 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00046a039
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Importance of phenolic compounds for the characterization of fruit juices (1992)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 40 (1992), S. 1531-1535 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00021a012
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 290-294 
    Details
    ISSN: 1431-4630
    Keywords: Key words Lens culinaris ; Phenolic compounds ; Germination ; Fermentation ; Antinutritional effects
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Germination and fermentation have been proposed to improve the nutritive value of legumes. This paper reports the changes that occur in phenolic compounds in lentils (Lens culinaris var. vulgaris) during germination and fermentation. Levels of low-molecular-weight phenolic compounds (benzoic acids and aldehydes, hydroxycinnamic acids and derivatives, flavan-3-ols and procyanidins) were determined. Germination did not appreciably vary the content of phenolic compounds, although important structural changes in procyanidin-type compounds were observed. Fermentation led to a general increase in the content of phenolic compounds. Gentisic acid, p-hydroxyphenylpropionic acid, tryptophol and three other unknown compounds were detected in fermented lentils, but not in raw lentils. The influence of these changes on the potential antinutritional effects associated with phenolic compounds in legumes, as well as on the antioxidant properties attributed to these compounds is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050167
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Differentiation of intermediate products (concentrates and purées) from the fruit industry by means of phenolic content (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 355-359 
    Details
    ISSN: 1431-4630
    Keywords: Key words Phenolic content ; Apple ; Peach ; Fruit concentrates ; Fruit purées
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Concentrates and purées are intermediate products in the manufacture of commercial fruit juices. In this paper, the phenolic content [total polyphenols (TP), ortho-diphenols (ORT) and catechins (CAT)] in a large number of concentrates and purées from apple and peach fruits has been determined. The relationships TP/ORT, TP/CAT and ORT/CAT have also been calculated. TP content was found to be significantly higher in the concentrates than in the respective purées whereas CAT content was significantly higher in the purée. ORT was found to be higher in purées than in apple concentrates, but the opposite was observed for peaches. The relationships TP/ORT, TP/CAT and ORT/CAT were higher for the concentrates than for the respective purées. In addition, values for ORT/CAT were higher for the peach products than for the respective apple products. The results show that these phenolic compound measurements enable differentiation between concentrates and purées, as well as between the fruit juices produced from them. The main advantage of measurements of total phenolic compounds is that they are easy to perform in a conventional laboratory, which makes them suitable for routine analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050272
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  • 5
    Electronic Resource
    Electronic Resource
    Variations in the phenolic composition of fruit juices with different treatments (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 204 (1997), S. 151-155 
    Details
    ISSN: 1431-4630
    Keywords: Key words Fruit juices ; Phenolics ; Furfural ; Pectinases ; Thermal treatments
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  In this work we have determined the variations in the composition of phenolic compounds of natural peach and apple juice with different thermal and enzymatic treatments. The following phenolic compounds were identified and quantified in samples of treated and untreated fruit juices: cinnamic acids (caffeic, p-coumaric and ferulic acids), cinnamic derivatives (chlorogenic and p-coumarylquinic acids and feruloylglucose), flavonols (quercetin glycosides), dihydrochalcones (phloretin glycosides), flavan-3-ols [(+)-catechin and (−)-epicatechin], and procyanidins (dimer B2, trimer C1 and tetramer T4). Furfural derivatives, compounds widely used as indicators of prior thermal treatment, were also studied using these samples. The results indicate that the different processes tested gave rise to a series of changes in composition that may make it possible to identify the type of treatment employed on the basis of the composition of phenolic compounds in the fruit juices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050052
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  • 6
    Electronic Resource
    Electronic Resource
    Relationship between chemical structure and biosynthesis and accumulation of certain phenolic compounds in grape skins during ripening (1992)
    Springer
    European food research and technology 195 (1992), S. 124-128 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The presence of benzoic acids and flavonol aglycones in the skin of grapes grown in the Madrid region of Spain during ripening was studied by HPLC. Two grape varieties, one red (Cencibel) and one white (Airén), were considered from véraison to the industrial definition of berry maturity over 3 consecutive years. Syringic, vanillic,p-hydroxybenzoic, protocatechuic, and gallic acids and the flavonol aglycones myricetin, quercetin, kaempferol, and isorhamnetin were detected in both varieties, although syringic acid (detection limit 6 ng) was only recorded in the Cencibel grapes and isorhamnetin (detection limit 25 ng) was only recorded in Airén grape samples collected at around maturity. Programme 5R of the BMDP-87 statistical package was used to plot trends in the concentration of these components. The trends recorded were not linear but comprised patterns of alternating maxima and minima, and a relationship between the chemical structure of each compound and the distance between the maxima was found.
    Notes: Zusammenfassung Es wurde die Anwesenheit von Benzoesäuren und Aglykonen von Flavonol in der Haut von Trauben des Madrid-Gebietes (Spanien), mittels HPLC, studiert. Beeren einer roten Sorte (Cencibel) und einer weißen Sorte (Airén) wurden von der Frühreife bis zur technologischen Reife in drei aufeinanderfolgenden Jahren untersucht. Vanillinsäure,p-Hydroxybenzoesäure, Protocatechusäure, Gallussäure, Myricetin, Quercetin und Kämpferol wurden in beiden Sorten nachgewiesen. Syringasäure (Nachweisgrenze: 6 ng) wurde nur in der Cencibel-Sorte nachgewiesen und Isorhamnetin wurde nur in der Airen-Sorte am Ende der Reifungszeit identifiziert. Die Bestimmungsgrenze liegt bei 25 ng. Die Studie über die Veränderungen der Konzentrationen der Substanzen wurde durch Anwendung des Programms 5R aus dem statistischen Softwarepaket BMDP-87 durchgeführt. Es wurde festgestellt, daß diese Konzentrationen, bei den verschiedenen Proben keine lineare Abhängigkeit von der Zeit aufweisen, sondern verschiedene Maxima und Minima. Eine Beziehung zwischen der chemischen Struktur jeder Verbindung und dem Abstand zwischen den Maximums wurde festgestellt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01201771
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Presence of flavonol aglycones in sherry wines and changes in their content during aging (1987)
    Springer
    European food research and technology 184 (1987), S. 27-29 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The presence of free flavonol aglycones in three types of Sherry wines (Fino, Oloroso, and Amontillado) and the changes in their contents during ageing in eight Solera systems were studied. The samples of Fino wines present a small amount of quercetin and also very small quantities of kaempferol and isorhamnetin, and the contents of these compounds appear to decrease during ageing. On the other hand, these flavonols are absent in Oloroso and Amontillado wines. Such differences may have been due to the different processes that are involved in the ageing of these wines.
    Notes: Zusammenfassung Es wurde das Vorhandensein von freien Aglykonflavonolen in drei verschiedenen Sherrysorten („Fino”, „Amontillado” und „Oloroso”) und deren Veränderungen während des Alterungsprozesses an acht „Solera”-Vorrichtungen (Solera ist ein für den Sherry verwendetes Alterungssystem) festgestellt. Die Proben des „Fino” enthalten eine kleine Menge an Quercetin und noch weniger an Kaempferol sowie Isorhamnetin; die Menge dieser Substanzen scheint mit dem Alterungsprozeß abzunehmen. Andererseits sind these Substanzen bei den Sherrysorten „Oloroso” und „Amontillado” nicht vorhanden. Diese Unterschiede beruhen moglicherweise auf verschiedenen Alterungsprozessen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01042339
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Phenolic compounds in apples: varietal differences (1991)
    Springer
    European food research and technology 192 (1991), S. 551-554 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The phenolic compounds in the flesh, skin and juice of five varieties of apples have been analysed by high performance liquid chromatography. The following major compounds were quantified: catechins, procyanidins, hydroxycinnamic acid esters and flavonoid glycosides. The phenolic content showed different patterns depending on the part of the fruit studied and the variety of the apple.
    Notes: Zusammenfassung Nach HPLC-Trennung werden die phenolischen Verbindungen von Apfelfruchtfleisch,-Schale oder-Saft von fünf verschiedenen Apfelsorten analysiert. Die Hauptkomponenten (Catechine, Procyanidine, Hydroxyzimtsäureester mit Glucose oder Chinasäure und Flavonoidglykoside) werden quantitativ erfaßt. Die Verteilung der einzelnen Verbindungen hängt von der untersuchten Probe und der Apfelsorte ab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01202512
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Variation in phenol content in grapes during ripening: low-molecular-weight phenols (1992)
    Springer
    European food research and technology 194 (1992), S. 351-354 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Variations in low-molecular-weight phenolic compounds in different parts (must, skin, and seeds) of berries ofV. vinifera, variety Cencibel during ripening were studied using HPLC andTLC. Twenty-five different compounds were identified. The differences were chiefly quantitative, although some quantitative differences were also recorded.
    Notes: Zusammenfassung Die Veränderungen der phenolischen Verbindungen mit niedrigem Molekulargewicht während der Reife in verschiedenen Teilen (Saft, Schale und Samen) der Beeren vonV. vinifera, Varietät Cencibel, wurden mit HPLC- und DS-Chromatographie untersucht. Fünfundzwanzig Verbindungen wurden identifiziert. Die Veränderungen waren hauptsächlich quantitativ; einige qualitative Veränderungen wurden ebenfalls beobachtet.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01193218
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    Natural fermentation of lentils (1995)
    Springer
    European food research and technology 201 (1995), S. 587-591 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatures (28°C, 35°C and 42°C) and concentrations (79 g/1, 150 g/1 and 221 g/1). Samples were analysed to establish the changes of total protein content and in vitro protein digestibility, trypsin inhibitor activity (TIA) and phenolic compound content during natural fermentation of lentils. The preparation of lentil flour suspensions to be fermented caused a slight increase in total protein and in vitro protein digestibility content, a decrease of TIA and a sharp decrease the tannin/catechin ratio. During the whole fermentation procedure, the minimum initial lentil concentration and temperature used (79 g/1, 28°C) achieved the maximum protein content and the lowest tannin/catechin ratio. The TIA was more affected by temperature than by concentration, and a 62.5% reduction was observed at 42°C and 79 g/1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01201591
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    Paper (German National Licenses)
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