FG Lebensmittelchemie und Analytik

10 Items

Recent Submissions
Untersuchung von triazin-basierten polybromierten Flammschutzmitteln

Lörchner, Dominique (2021)

Polybromierte Flammschutzmittel (PBFSM) umfassen strukturell verschiedene Verbindungen, die zur Reduzierung der Entflammbarkeit von Polymeren eingesetzt werden. Aufgrund ihrer globalen Verteilung, möglichen Persistenz, Bioakkumulation und Toxizität sind frühere Vertreter der PBFSM u. a. in der Europäischen Union teilweise verboten oder eingeschränkt nutzbar. Daher wurden die Verbindungen z. T. ...

Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species

Fischer, Judith ; Treblin, Mascha ; Sitz, Tobias ; Rohn, Sascha (2021-01-22)

The use of macro- and microalgae, as well as cyanobacteria, becomes increasingly important for human nutrition, even in Western diets. Health effects, positive as well as negative, are believed to result mainly from minor components in the food. In macro- and microalgae as well as in certain cyanobacteria, one class of such minor compounds is sulfolipids, more precisely sulfoquinovosylmonoacylg...

Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)

Groth, Sabrina ; Budke, Christoph ; Weber, Timo ; Neugart, Susanne ; Brockmann, Sven ; Holz, Martina ; Sawadski, Bao Chau ; Daum, Diemo ; Rohn, Sascha (2021-04-30)

Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity...

Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition

Tran, Hoai T. T. ; Stetter, Rebecca ; Herz, Corinna ; Spöttel, Jenny ; Krell, Mareike ; Hanschen, Franziska S. ; Schreiner, Monika ; Rohn, Sascha ; Behrens, Maik ; Lamy, Evelyn (2021-04-20)

Understanding individual responses to nutrition and medicine is of growing interest and importance. There is evidence that differences in bitter taste receptor (TAS2R) genes which give rise to two frequent haplotypes, TAS2R38-PAV (functional) and TAS2R38-AVI (non-functional), may impact inter-individual differences in health status. We here analyzed the relevance of the TAS2R38 receptor in the ...

Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography

Spöttel, Jenny ; Brockelt, Johannes ; Badekow, Svenja ; Rohn, Sascha (2021-03-25)

Undirected modifications between food proteins and secondary plant metabolites can occur during food processing. The results of covalent interactions can alter the functional and biological properties of the proteins. The present work studied the extent of which covalent conjugation of the bioactive metabolite benzyl isothiocyanate (BITC; a glucosinolate breakdown product) to the whey protein α...

Partitioning behavior and interfacial activity of phenolic acid derivatives and their impact on β-Lactoglobulin at the oil-water interface

Bock, Alina ; Steinhäuser, Ulrike ; Drusch, Stephan (2021-01-04)

Proteins are able to stabilize dispersed food systems due to their amphiphilic nature, acting as emulsifiers. Their interfacial properties can be influenced by different methods, including the formation of protein-phenol nanocomplexes. In this study, the interfacial behavior of phenolic compounds and protein-phenol nanocomplexes was first characterized according to the oil-water partitioning be...

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Grebenteuch, Sandra ; Kanzler, Clemens ; Klaußnitzer, Stefan ; Kroh, Lothar W. ; Rohn, Sascha (2021-02-19)

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compou...

Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking

Oest, Marie ; Bindrich, Ute ; Voß, Alexander ; Kaiser, Heinz ; Rohn, Sascha (2020-12-19)

For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market. A further problem is the cont...

Developing an Automatic Color Determination Procedure for the Quality Assessment of Mangos (Mangifera indica) Using a CCD Camera and Color Standards

Ratprakhon, Khanitta ; Neubauer, Werner ; Riehn, Katharina ; Fritsche, Jan ; Rohn, Sascha (2020-11-21)

Color is one of the key sensory characteristics in the evaluation of the quality of mangos (Mangifera indica) especially with regard to determining the optimal level of ripeness. However, an objective color determination of entire fruits can be a challenging task. Conventional evaluation methods such as colorimetric or spectrophotometric procedures are primarily limited to a homogenous distribu...

Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)

Wermter, Nicole S. ; Rohn, Sascha ; Hanschen, Franziska S. (2020-11-17)

Brassica vegetables contain glucosinolates, which are well-known for their potential to form health-promoting isothiocyanates. Among those crucifers, white and red cabbage are commonly consumed vegetables, exhibiting different glucosinolate and hydrolysis profiles thereof. Regarding the health beneficial effects from these vegetables, more information, especially concerning the seasonal variati...