Food Chemistry

Original files to figures

The data in the uploaded file are the relevant quality indicators and flavor data during the soy sauce brewing process, and quantitative analysis data for the study of the biosynthesis pathway of esters. All the data in this manuscript are original data.

Curcumin is a phenolic compound produced by some plants, among which Curcuma longa is the reachest in this principal curcuminoid. At elevated temperature curcumin degrades to trans-6-(4’-hydroxy-3’-methoxyphenyl)-2,4-dioxo-5-hexenal, vanillin, ferulic acid and feruloylmethane, however, the formation of feruloyloacetone ((5E)-6-(4-hydroxy-3-methoxyphenyl)hex-5-ene-2,4-dione) in the curcumin degradation process has not been reported yet. As results from experiments, even 28.8% or 20.6% of the degraded curcumin is transformed to feruloyloacetone during 2 hrs heating of alkaline or acidic curcumin solution, respectively. The structure of the identified feruloyloacetone was confirmed by MSn, HRMS and NMR data. The presented results are important for food processing as feruloyloacetone may be formed during food products preparation and its biological activity has not been fully recognized.

for food chem

Panel test questionnaire data

Data on the effect of pre-harvest application of chitosan and postharvest Aloe vera gel coating enhances quality of table grape (Vitis vinifera L. cv. ‘Yaghouti’) during postharvest period

Excel files showing data on several polyphenols and inhibition of a-amylase using two assay methods, one on starch and the other on a short oligosaccharide (maltooligosaccharide G7).

the contents of honey, syrup, and adulteration mineral elements

Isotopic data of vegetables

Raw data of the broilers, including body weight, feed intake, feed efficiency, arsenic species, and arsenic related enzymes.