Journal of Agricultural and Food Chemistry (J AGR FOOD CHEM )

Publisher: American Chemical Society. Books and Journals Division, American Chemical Society


The Journal of Agricultural and Food Chemistry publishes research results dealing with the chemistry and biochemistry of agriculture and food with a focus on original research representing complete studies, rather than incremental studies. The Journal includes topics on chemical/biochemical composition and the effects of processing on the composition and safety of foods, feeds, and other products from agriculture, including wood and other biobased materials, byproducts, and wastes. It covers the chemistry of pesticides, veterinary drugs, plant growth regulators, fertilizers, and other agrochemicals, together with their metabolism, toxicology, and environmental fate. The chemical processes involved in nutrition, phytonutrients, flavors and aromas, are reported on in the Journal of Agricultural and Food Chemistry. New and expanded features for the journal include editorials, contributed announcements of relevant meetings and listings of new books.

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  • Website
    Journal of Agricultural and Food Chemistry website
  • Other titles
    Journal of agricultural and food chemistry, Agricultural and food chemistry
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  • Material type
    Periodical, Internet resource
  • Document type
    Journal / Magazine / Newspaper, Internet Resource

Publisher details

American Chemical Society

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    • Author cannot archive a pre-print version
  • Restrictions
    • Must obtain written permission from Editor
    • Must not violate ACS ethical Guidelines
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    • Author cannot archive a post-print version
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    • If mandated by funding agency or employer/ institution
    • Must obtain written permission from Editor confirming posting does not conflict prior publication policies
    • If mandated to deposit before 12 months, must obtain waiver from Institution/ Agency or use AuthorChoice
    • 12 months
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    • On website or repositories
    • Non-Commercial
    • Must be accompanied by set statement (see policy)
    • Must link to publisher version
    • If mandated sooner than 12 months, must obtain waiver from Editors or use AuthorChoice
    • Publisher's version/PDF may be used, but only via AuthorChoice option
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Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32−5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54−0.19%) and lowered its activity to 0.004 − 0.007 μmol g−1min−1. Correlation between the content of Lox in soybeans and that in okara (r= 0.21;p< 0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r= 0.99; p< 0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04−1.21 g/100g), phosphorus (0.45−0.50 g/100 g), calcium (0.26− 0.39 g/100 g), and iron (5.45−10.95 mg/100 g). A very high antioxidant capacity (19.06−29.36 mmol Trolox kg−1) contributes to the nutritional value of raw okara.
    Journal of Agricultural and Food Chemistry 08/2014;
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    ABSTRACT: The effects of lignosulfonate (SXSL) and long-chain fatty alcohols (LFAs) on the rheology and enzymatic hydrolysis of high-solid corncob slurries were investigated. The application of 2.5% (w/w) SXSL increased the substrate enzymatic digestibility (SED) of high-solid corncob slurries at 72 h from 31.7 to 54.0%, but meanwhile it increased the slurry's yield stress and complex viscosity to make the slurry difficult to stir and pump. The smallest molecular weight (MW) SXSL fraction had the strongest enhancement on SED. The SXSL fraction with large MW had a negative effect on rheology. n-Octanol (C8) and n-decanol (C10) improved the rheological properties of high-solid slurry and are strong enough to counteract the negative effect of SXSL. Furthermore, C8 and C10 clearly enhanced the enzymatic hydrolysis of high-solid corncob slurries with and without SXSL. A mechanism was proposed to explain the observed negative effect of SXSL and the positive effect of LFAs on the rheological properties.
    Journal of Agricultural and Food Chemistry 08/2014;
  • [Show abstract] [Hide abstract]
    ABSTRACT: Cuticle composition and structure may be relevant factors affecting the storage potential of fruits, but very few studies have analyzed fruit cuticle composition from a postharvest perspective. In this work, the chemical composition of waxes and cutin (major cuticular components) was analyzed in cuticle samples isolated from 'Celeste' and 'Somerset' cherries (Prunus avium L.) after cold storage at 0 ºC. Total cuticle amounts per surface unit (μg cm-2) increased along cold storage. The triterpene ursolic acid, the alkane nonacosane, linoleic acid and β-sitosterol were the most abundant components of cuticular waxes, whereas cutin composition was dominated by C18-type monomers. In spite of being comprised of similar chemical families, cultivar-related differences were found regarding the abundance and the evolution of some compound families during cold storage. To the best of our knowledge, this is the first report on changes in cuticle composition of sweet cherry during postharvest storage.
    Journal of Agricultural and Food Chemistry 08/2014; 62:8722-8729.
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    ABSTRACT: Intestinal inflammation is a natural process crucial for the maintenance of gut functioning. However, abnormal or prolonged inflammatory responses may lead to the onset of chronic degenerative diseases, typically treated by means of pharmacological interventions. Dietary strategies for prevention of inflammation are a safer alternative to pharmacotherapy. Anthocyanins and other polyphenols have been documented to display anti-inflammatory activity. In the present study, three bioactive fractions (anthocyanin, phenolic and water soluble fractions) were extracted from a wild blueberry powder. The Caco-2 intestinal model was used to test the immunomodulatory effect of the above fractions. Only the anthocyanin-rich fraction reduced in a dose-dependent manner the activation of NF-κB, induced by IL-1β in intestinal epithelial Caco-2 cells. Specifically, concentrations of 50 µg mL-1 and 100 µg mL-1 decreased NF-κB activation by 68.9% and 85.2%, respectively (p≤0.05). These preliminary results provide further support for the role of food bioactives as potential dietary anti-inflammatory agents.
    Journal of Agricultural and Food Chemistry 07/2014;
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    ABSTRACT: The nitrogen isotope composition (δ15N) of different amino acids carries different dietary information. We hypothesized that transamination and de novo synthesis create three groups that largely explain their dietary information. Rats were fed with 15N-labeled amino acids. The redistribution of the dietary 15N labels among the muscular amino acids was analyzed. Subsequently, the labelling was changed and the nitrogen isotope turnover was analyzed. The amino acids had a common nitrogen half-life of ~20 d, but differed in δ15N. Non-transaminating and essential amino acids largely conserved the δ15N of the source and, hence, trace the origin in heterogeneous diets. Non-essential and non-transaminating amino acids showed a nitrogen isotope composition between their dietary composition and that of their de novo synthesis pool, likely indicating their fraction of de novo synthesis. The bulk of amino acids, which are transaminating, derived their N from a common N pool and hence their δ15N was similar.
    Journal of Agricultural and Food Chemistry 07/2014; 62(32):8008 - 8013.
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    ABSTRACT: Red wine astringency is generally considered to be the sensory result of salivary protein precipitation following tannin–salivary protein interaction and/or tannin adhering to the oral mucosa. Astringency in red wine is often described using qualitative terms, such as hard and soft. Differences in qualitative description are thought to be due in part to the tannin structure. Tannin chemistry contributions to qualitative description have been shown to correlate with the enthalpy of interaction between tannin and a hydrophobic surface. On the basis of these findings, a method was developed that enabled the routine determination of the thermodynamics of the tannin interaction with a hydrophobic surface (polystyrene divinylbenzene) for tannins in red wine following direct injection. The optimized analytical method monitored elution at four different column temperatures (25–40 °C, in 5 °C increments), had a 20 min run time, and was monitored at 280 nm. The results of this study confirm that the calculated thermodynamics of the interaction are intensive and, therefore, provide specific thermodynamic information. Variation in the enthalpy of interaction between tannin and a hydrophobic surface (tannin stickiness) is a unique, concentration-independent analytical parameter. The method, in addition to providing information on tannin stickiness, provides the tannin concentration.
    Journal of Agricultural and Food Chemistry 06/2014; 62(28):6626-6631.
  • [Show abstract] [Hide abstract]
    ABSTRACT: Consumers are increasingly demanding foods with lower synthetic preservatives. Plant essential oils are natural compounds with remarkable antimicrobial properties, and may be incorporated as emulsions into water-soluble polymers to form antimicrobial films. Coarse emulsions (diameters of 1.3-1.9 μm) and nanoemulsions (diameters of 180-250 nm) of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils were produced through low-speed mixing and ultrasonication, respectively. Methylcellulose was added for film-forming purposes. Both essential oils reduced the rigidity and increased the extensibility of the methylcellulose films, effects which were even more pronounced for nanodroplets. Both essential oils lessened the counts of yeasts and molds in sliced bread during 15 d, and droplet size reduction provided a further improvement in antimicrobial properties. Due to increased bioavailability, less preservative content might be used and still deliver the same antimicrobial efficiency if encapsulated in smaller particles.
    Journal of Agricultural and Food Chemistry 05/2014;
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    ABSTRACT: Isothiocyanates (ITCs) hydrolysed from glucosinolates (GSLs) in Brassicaceae tissue are toxic to soil organisms. In this study, the effect of aliphatic and aromatic ITCs from hydrated dry Brassicaceae shoot tissues on mycelium and oospores of the pea root rot pathogen Aphanomyces euteiches was investigated. The profile and concentrations of GSLs in two test-Brassicaceae species, Sinapis alba and Brassica juncea, and the ITCs from the dominant hydrolysed parent GSLs were monitored. The concentrations of dominant ITCs and pathogen exposure time were evaluated in in vitro experiments. The greatest effect on the pathogen was observed from aliphatic ITCs hydrolysed from B. juncea tissue, and the effect depended on the ITC concentration and exposure time. ITCs were more effectively hydrolysed from B. juncea GSLs than from S. alba GSLs, i.e. the ITC/GSL ratio was higher in B. juncea than in S. alba tissue, giving a different release pattern. The release of phenylethyl ITC, which was common to both species, followed a similar pattern to the dominant ITC in each crop species. This suggests that traits other than GSL content, e.g. plant cell structure, may affect the release of ITCs and should therefore influence the choice of species used for bio-fumigation purposes.
    Journal of Agricultural and Food Chemistry 05/2014;

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