Food Chemistry

Data from HS-SPME-GC-MS analysis

NMR spectrum for compounds 1-9 were available

oprimisation data and data for molecular docking

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.

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

Please find in attached files all results from our experiment for proving obtained results.

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

The data is associated to the manuscript entitled “Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice” submitted to the Food Chemistry.

for food chem

some data of the manuscript“Extraction of tetracycline in food samples using biochar microspheres prepared by a Pickering emulsion method”