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Table of Contents

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November 10, 2010

Volume 58, Issue 21

Pages 11187-11524

In this issue:

● Analytical Methods

● Bioactive Constituents

● Biofuels and Bioproducts Chemistry

● Chemical Aspects of Food Safety

● Chemical Changes Induced by Processing/Storage

● Chemical Composition of Foods/Feeds

● Crop and Animal Protection Chemistry

● Flavors and Aromas/Chemosensory Perception

● Food Chemistry/Biochemistry

● Molecular Nutrition

● Toxicology in Agriculture and Food

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Analytical Methods

Discrimination of Green Arabica and Robusta Coffee Beans by Raman Spectroscopy

Anke Keidel, David von Stetten, Carla Rodrigues, Cristina M guas, and Peter Hildebrandt

pp 11187–11192

Publication Date (Web): October 13, 2010 (Article)

DOI: 10.1021/jf101999c

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Development and Validation of a Real-Time PCR Method for the Detection of White Mustard

(Sinapis alba) in Foods

Magdalena Fuchs, Margit Cichna-Markl, and Rupert Hochegger

pp 11193–11200


DOI: 10.1021/jf102452a

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Microfluidic Immunosensor with Micromagnetic Beads Coupled to Carbon-Based Screen-

Printed Electrodes (SPCEs) for Determination of Botrytis cinerea in Tissue of Fruits

Mart n A. Fern ndez-Baldo, Germ n A. Messina, Maria I. Sanz, and Julio Raba

pp 11201–11206


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Multi-residue Screening Method To Quantify Mycotoxins in Aqueous Environmental Samples

Judith Schenzel, Ren P. Schwarzenbach, and Thomas D. Bucheli

pp 11207–11217


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Bioactive Constituents

Anti-obesity Effect of Phosphatidylinositol on Diet-Induced Obesity in Mice

Kosuke Shimizu, Tomoko Ida, Haruhito Tsutsui, Tomohiro Asai, Kazumasa Otsubo, and Naoto Oku

pp 11218–11225


DOI: 10.1021/jf102075j

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Hypochlorous Acid Scavenging Activities of Thioallyl Compounds from Garlic

Ra l Arg ello-Garc a, Omar N. Medina-Campos, Nury P rez-Hern ndez, Jos Pedraza-Chaverr , and

Guadalupe Ortega-Pierres

Abstract



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pp 11226–11233


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Lactosomes: Structural and Compositional Classification of Unique Nanometer-Sized Protein

Lipid Particles of Human Milk

Nurit Argov-Argaman, Jennifer T. Smilowitz, Daniel A. Bricarello, Mariana Barboza, Larry Lerno, John W.

Froehlich, Hyeyoung Lee, Angela M. Zivkovic, Danielle G. Lemay, Samara Freeman, Carlito B. Lebrilla, Atul N.

Parikh, and J. Bruce German

pp 11234–11242


DOI: 10.1021/jf102495s


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Chemical Composition of Five Commercial Gynostemma pentaphyllum Samples and Their

Radical Scavenging, Antiproliferative, and Anti-inflammatory Properties

Zhuohong Xie, Wei Liu, Haiqiu Huang, Margaret Slavin, Yang Zhao, Monica Whent, Jessica Blackford, Herman

Lutterodt, Huiping Zhou, Pei Chen, Thomas T. Y. Wang, Shaoke Wang, and Liangli (Lucy) Yu

pp 11243–11249


DOI: 10.1021/jf1026372

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Effects of Grape Pomace Antioxidant Extract on Oxidative Stress and Inflammation in Diet

Induced Obese Mice

Shelly Hogan, Corene Canning, Shi Sun, Xiuxiu Sun, and Kequan Zhou

pp 11250–11256


DOI: 10.1021/jf102759e

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Urinary Excretion of (Epi)catechins in Rats Fed Different Berries or Berry Products

Ramesh C. Khanal, Luke R. Howard, Samuel E. Wilkes, Theodore J. Rogers, and Ronald L. Prior

pp 11257–11264


DOI: 10.1021/jf102916m

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Immunomodulating Activity of Lactobacillus paracasei subsp. paracasei NTU 101 in

Enterohemorrhagic Escherichia coli O157H7-Infected Mice

Yueh-Ting Tsai, Po-Ching Cheng, and Tzu-Ming Pan

pp 11265–11272


DOI: 10.1021/jf103011z

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Dietary Phenolic Acids and Derivatives. Evaluation of the Antioxidant Activity of Sinapic Acid

and Its Alkyl Esters

Alexandra Gaspar, Marta Martins, Paulo Silva, E. Manuela Garrido, Jorge Garrido, Omidreza Firuzi, Ramin Miri,

Luciano Saso, and Fernanda Borges

pp 11273–11280


DOI: 10.1021/jf103075r

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Dietary Pectin Regulates the Levels of Inflammatory Cytokines and Immunoglobulins in

Interleukin-10 Knockout Mice

Michael B. Ye and Beong Ou Lim

pp 11281–11286


DOI: 10.1021/jf103262s

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Biofuels and Bioproducts Chemistry

Isolation and Characterization of Lignins from Eucalyptus tereticornis (12ABL)

Aiping Zhang, Fachuang Lu, Chuanfu Liu, and Run-Cang Sun

pp 11287–11293


DOI: 10.1021/jf103354x

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Characterization of Oligomeric Xylan Structures from Corn Fiber Resistant to Pretreatment

and Simultaneous Saccharification and Fermentation

Maaike M. Appeldoorn, Mirjam A. Kabel, David Van Eylen, Harry Gruppen, and Henk A. Schols

pp 11294–11301


DOI: 10.1021/jf102849x

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Homogeneous Esterification of Poplar Wood in an Ionic Liquid under Mild Conditions:

Characterization and Properties

Tong-Qi Yuan, Shao-Ni Sun, Feng Xu, and Run-Cang Sun

pp 11302–11310


DOI: 10.1021/jf103050t

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Chemical Aspects of Food Safety

Analysis of Phthalate Migration from Plastic Containers to Packaged Cooking Oil and Mineral

Water

Qian Xu, Xueyan Yin, Min Wang, Haifeng Wang, Niping Zhang, Yanyan Shen, Shi Xu, Ling Zhang, and Zhongze Gu

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pp 11311–11317


DOI: 10.1021/jf102821h

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Chemical Changes Induced by Processing/Storage

Delaying Effect of a Wine Lactobacillus plantarum Strain on the Coloration and Xanthylium

Pigment Formation Occurring in (+)-Catechin and (−)-Epicatechin Wine Model Solutions

Jos Antonio Curiel, Rosario Mu oz, and F lix L pez de Felipe

pp 11318–11324


DOI: 10.1021/jf101931j

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Effects of Concentration Prior to Cold-Stabilization on Anthocyanin Stability in Concord

Grape Juice

Kristin S. Alongi, Olga I. Padilla-Zakour, and Gavin L. Sacks

pp 11325–11332


DOI: 10.1021/jf102223f

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Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three

Varietal Wines

Naiara Busse-Valverde, Encarna G mez-Plaza, Jose M. L pez-Roca, Rocio Gil-Mu oz, Jose I. Fern ndez-Fern

ndez, and Ana B. Bautista-Ort n

pp 11333–11339


DOI: 10.1021/jf102265c

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Optimizing Time and Temperature of Enzymatic Conversion of Isoflavone Glucosides to

Aglycones in Soy Germ Flour

Sriwiang Tipkanon, Penkwan Chompreeda, Vichai Haruthaithanasan, Thongchai Suwonsichon, Witoon

Prinyawiwatkul, and Zhimin Xu

pp 11340–11345


DOI: 10.1021/jf103090p

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Chemical Composition of Foods/Feeds

Characterization, Quantification, and Yearly Variation of the Naturally Occurring Polyphenols

in a Common Red Variety of Curly Kale (Brassica oleracea L. convar. acephala var. sabellica

cv. ‘Redbor’)

Helle Olsen, Kjersti Aaby, and Grethe Iren A. Borge

pp 11346–11354


DOI: 10.1021/jf102131g

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Soluble Fiber Dextrins and Pullulans Vary in Extent of Hydrolytic Digestion in Vitro and in

Energy Value and Attenuate Glycemic and Insulinemic Responses in Dogs

Brenda K. Knapp, Carl M. Parsons, Laura L. Bauer, Kelly S. Swanson, and George C. Fahey, Jr.

pp 11355–11363


DOI: 10.1021/jf102397r

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Chemical Characterization and Enological Potential of Raboso Varieties by Study of

Secondary Grape Metabolites

Mirko De Rosso, Annarita Panighel, Roberto Carraro, Enrico Padoan, Alessandro Favaro, Antonio Dalla Vedova,


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Journal of Agricultural and Food Chemistry: Volume 58, Issue 21 (ACS Publications)and Riccardo Flamini

pp 11364–11371


DOI: 10.1021/jf102551f



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Fractional Isolation and Chemical Structure of Hemicellulosic Polymers Obtained from

Bambusa rigida Species

Jia-Long Wen, Yong-Chang Sun, Feng Xu, and Run-Cang Sun

pp 11372–11383


DOI: 10.1021/jf1032153


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Crop and Animal Protection Chemistry

Synthesis, Fungicidal Activity, and Structure−Activity Relationship of 2-Oxo- and 2-

Hydroxycycloalkylsulfonamides

Xing-Hai Li, De-Cai Wu, Zhi-Qiu Qi, Xiu-Wei Li, Zu-Min Gu, Song-Hong Wei, Yang Zhang, Ying-Zi Wang, and Ming-

Shan Ji

pp 11384–11389


DOI: 10.1021/jf102348x

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Nematicidal Carboxylic Acids and Aldehydes from Melia azedarach Fruits

Nikoletta G. Ntalli, Simona Vargiu, Urania Menkissoglu-Spiroudi, and Pierluigi Caboni

pp 11390–11394


DOI: 10.1021/jf1025345

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Evaluation of 1,3-Dichloropropene as a Methyl Bromide Alternative in Tomato Crops in China

Kang Qiao, Lili Jiang, Hongyan Wang, Xiaoxue Ji, and Kaiyun Wang

pp 11395–11399


DOI: 10.1021/jf102830y

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Flavors and Aromas/Chemosensory Perception

Yield, Content, and Composition of Peppermint and Spearmints as a Function of Harvesting

Time and Drying

Valtcho D. Zheljazkov, Charles L. Cantrell, Tess Astatkie, and Alex Hristov

pp 11400–11407


DOI: 10.1021/jf1022077


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Identification of Prenyl Ethyl Ether as a Source of Metallic, Solvent-like Off-Flavor in Hazelnut

Thomas M. Amrein, Hugo Schwager, Roberto Meier, Peter Frey, and Klaus F. Gassenmeier

pp 11408–11412


DOI: 10.1021/jf102334w

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Food Chemistry/Biochemistry

Deactivation of Soybean Agglutinin by Enzymatic and Other Physical Treatments

Yating Ma and Tong Wang

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pp 11413–11419


DOI: 10.1021/jf1017466

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Process for Coproduction of Crude Immunoglobulin Y and High-Density Lipoproteins from

Hen Egg Yolk

Yao Luo, Runsong Xiong, Lefeng Hou, Jiandong Li, and Jinchun Chen

pp 11420–11427


DOI: 10.1021/jf101808b


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A Mint Purified Extract Protects Human Keratinocytes from Short-Term, Chemically Induced

Oxidative Stress

Patrizia Valeria Rita Berselli, Stefania Zava, Gigliola Montorfano, Paola Antonia Corsetto, Justyna Krzyzanowska,

Wieslaw Oleszek, Bruno Berra, and Angela Maria Rizzo

pp 11428–11434


DOI: 10.1021/jf1020285

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Cluster Analysis and Artificial Neural Networks Multivariate Classification of Onion Varieties

Beatriz Rodr guez Gald n, Eladia Pe a-M ndez, Josef Havel, Elena Mar a Rodr guez Rodr guez, and Carlos D

az Romero

pp 11435–11440


DOI: 10.1021/jf102014j

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Functional Comparison of Esterified and Free Forms of Conjugated Linoleic Acid in High-Fat-

Diet-Induced Obese C57BL/6J MiceAbstract







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Jun Ho Kim, Jeong Hoon Pan, Hui Gyu Park, Ho Geun Yoon, O-Jun Kwon, Tae Wan Kim, Dong Hoon Shin, and

Young Jun Kim

pp 11441–11447


DOI: 10.1021/jf102164j

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Effects of Deamidation on Structure and Functional Properties of Barley Hordein

Jing Zhao, Zhigang Tian, and Lingyun Chen

pp 11448–11455


DOI: 10.1021/jf102307f

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Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)

Bartolomeu W. S. Souza, Miguel A. Cerqueira, H ctor A. Ruiz, Joana T. Martins, Alicia Casariego, Jos A.

Teixeira, and Ant nio A. Vicente

pp 11456–11462


DOI: 10.1021/jf102366k

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Characterization of Graininess Formed in All Beef Tallow-Based Shortening

Zong Meng, Yuan-Fa Liu, Qing-Zhe Jin, Jian-Hua Huang, Zhi-Hua Song, Feng-Yan Wang, and Xing-Guo Wang

pp 11463–11470


DOI: 10.1021/jf102496p

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Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein

HydrolysateAbstract















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Huan Li and Rotimi E. Aluko

pp 11471–11476


DOI: 10.1021/jf102538g

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Analysis of an Essential Carotenogenic Enzyme: ζ-Carotene Desaturase from Unicellular

Alga Dunaliella salina

Zhi-Wei Ye and Jian-Guo Jiang

pp 11477–11482


DOI: 10.1021/jf102885n

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Identification of New Derivatives of 2-S-Glutathionylcaftaric Acid in Aged White Wines by

HPLC-DAD-ESI-MSn

Mar a Jes s Cejudo-Bastante, Mar a Soledad P rez-Coello, and Isidro Hermos n-Guti rrez

pp 11483–11492


DOI: 10.1021/jf102920q

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Potential Physiological Functions of Acceptor Products of Dextransucrase with Cellobiose

as an Inhibitor of Mutansucrase and Fungal Cell Synthase

Misook Kim, Donal F. Day, and Doman Kim

pp 11493–11500


DOI: 10.1021/jf103140f

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Molecular Nutrition







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Transepithelial Transport and Metabolism of New Lipophilic Ether Derivatives of

Hydroxytyrosol by Enterocyte-like Caco-2/TC7 Cells

Gema Pereira-Caro, Raquel Mateos, Shikha Saha, Andres Madrona, Jos Luis Espartero, Laura Bravo, and Paul A.

Kroon

pp 11501–11509


DOI: 10.1021/jf101963b

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Antioxidative and Anti-Inflammatory Protection from Carnosine in the Striatum of MPTP-

Treated Mice

Shih-Jei Tsai, Wei-Wen Kuo, Wen-Hu Liu, and Mei-Chin Yin

pp 11510–11516


DOI: 10.1021/jf103258p

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Toxicology in Agriculture and Food

Oral Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) through Fish

Consumption, Based on an in Vitro Digestion Model

Hong-Sheng Wang, Yu-Bon Man, Fu-Yong Wu, Yin-Ge Zhao, Chris K. C. Wong, and Ming-Hung Wong

pp 11517–11524


DOI: 10.1021/jf102242m

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