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Relevant bibliographies by topics / Seeds, chemistry

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Journal articles

Academic literature on the topic 'Seeds, chemistry'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 January 2023

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Journal articles on the topic "Seeds, chemistry"

1

UKHUN, M., and E. IFEBIGH. "Compositional chemistry of Cassia alata seeds." Food Chemistry 30, no. 3 (1988): 205–10. http://dx.doi.org/10.1016/0308-8146(88)90122-7.

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2

Deng, Ruixue, Jiayu Gao, Junpeng Yi, and Pu Liu. "Peony seeds oil by-products: Chemistry and bioactivity." Industrial Crops and Products 187 (November 2022): 115333. http://dx.doi.org/10.1016/j.indcrop.2022.115333.

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3

Goldstein, Steven W. "Biodiesel from Seeds: An Experiment for Organic Chemistry." Journal of Chemical Education 91, no. 10 (2014): 1693–96. http://dx.doi.org/10.1021/ed4008974.

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4

Yunusova, S. G., E. G. Zinurova, M. S. Yunusov, E. G. Galkin, and A. R. Karimova. "Lipids ofViburnum opulus seeds." Russian Chemical Bulletin 47, no. 6 (1998): 1209–13. http://dx.doi.org/10.1007/bf02503498.

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5

Mohammad, I., P. G. Waterman, and D. W. Thomas. "Chemistry in the Annonaceae, XVII. Phenylpropenes from Uvariodendron connivens Seeds." Journal of Natural Products 48, no. 2 (1985): 328–29. http://dx.doi.org/10.1021/np50038a025.

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6

Demczuk Jr, Bogdan, and Rosemary Hoffmann Ribani. "Updates on chemistry and use of annatto (Bixa orellana L.)." Revista Brasileira de Pesquisa em Alimentos 6, no. 1 (2015): 37. http://dx.doi.org/10.14685/rebrapa.v6i1.144.

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<p>Food color is the first attribute evaluated by the consumer. Therefore, the food industry is concerned about the use of colorants in food materials to make them more attractive. Between the colorants used by the food industry, annatto is a raw material that allows the obtaining a large amount of natural pigments. The annatto dye is extracted from the outer layer of <em>Bixa orellana</em> L. seeds by immersion in alkaline solution, vegetable oil or organic solvents. In addition to the commercial preparations, a large amount of brazilian annatto seeds is used to prepare &ldquo;color&iacute;fico&rdquo;, a spice obtained from the mixture of pigment or grinded seeds with corn flour, vegetable oil and salt. Besides the bixin carotenoid, the seeds presents other components such as geranylgeraniol, with important pharmacological properties. The annatto seeds variability are influenced by conditions of post-harvest processing and the different cultivars used in industry. After the annatto processing, about 96% of waste are generated, which after dried and milled remain appropriate for reuse. During de pigment analysis in foodstuffs, the preparation techniques, the compounds separation and quantification requires, the use of standards with high purity and stability.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v6i1.144</p>

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7

LaFrance, David B. "Seeds of Progress." Journal - American Water Works Association 111, no. 2 (2019): 10. http://dx.doi.org/10.1002/awwa.1228.

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8

Ackacha, M. A., and S. A. Meftah. "Acacia Tortilis Seeds as a Green Chemistry Adsorbent to Clean up the Water Media from Cadmium Cations." International Journal of Environmental Science and Development 5, no. 4 (2014): 375–79. http://dx.doi.org/10.7763/ijesd.2014.v5.513.

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9

Butkutė, Bronislava, Lukas Taujenis, and Eglė Norkevičienė. "Small-Seeded Legumes as a Novel Food Source. Variation of Nutritional, Mineral and Phytochemical Profiles in the Chain: Raw Seeds-Sprouted Seeds-Microgreens." Molecules 24, no. 1 (2018): 133. http://dx.doi.org/10.3390/molecules24010133.

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Growing public concerns about health haves prompted the search for novel food sources. The study is focused on the seeds, sprouted seeds and microgreens of Trifolium pratense, T. medium, Medicago sativa, M. lupulina, Onobrychis viciifolia, Astragalus glycyphyllos and A. cicer species as a potential source of value-added food ingredientsr. The samples were analysed for nutritional (wet chemistry, standard methods) and mineral (atomic absorption spectroscopy, UV-Vis spectrophotometry) profiles, isoflavones (ultra-performance liquid with diode array detector –UPLC-DAD), coumestrol (UPLC-DAD), condensed tannins (CT) (vanillin-H2SO4 assay) and triterpene saponins (UPLC with triple-stage quadrupole MS). In our study, each species displayed high, but species-dependent nutritional, mineral and phytochemical value. All counterparts of legumes were mineral and protein rich. A. glycyphyllos samples, especially seeds, were abundant in iron. Trifolium spp. were found to be important sources of isoflavones, Medicago spp. of coumestrol and saponins, and O. viciifolia of CT. The protein and phytochemical contents increased and total carbohydrates decreased from seeds to microgreens.Our findings proved for the first time that seeds, sprouted seeds, and especially microgreens of small-seeded legumes are promising new sources of ingredients for fortification of staple foods with bioactive compounds, minerals and nutrients.

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10

Wang, Baixing, and Haobin Hu. "Flavonoids from Tartary Buckwheat Seeds." Asian Journal of Chemistry 25, no. 4 (2013): 2012–14. http://dx.doi.org/10.14233/ajchem.2013.13277.

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