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

  • Pre-print
    • 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
  • Restrictions
    • If mandated by funding agency or employer/ institution
    • If mandated to deposit before 12 months, must obtain waiver from Institution/Funding agency or use AuthorChoice
    • 12 months embargo
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    • On author's personal website, pre-print servers, institutional website, institutional repositories or subject repositories
    • Non-Commercial
    • Must be accompanied by set statement (see policy)
    • Must link to publisher version
    • Publisher's version/PDF cannot be used
    • If mandated sooner than 12 months, must obtain waiver from Editors or use AuthorChoice
    • Reviewed on 07/08/2014
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Publications in this journal

  • Journal of Agricultural and Food Chemistry 12/2014;
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    ABSTRACT: In this study GCxGC was used to study the effects of pasture, hay and concentrate (Indoor), and indoor plus 8 g/d of a rumen-protected CLA (Indoor-CLA), on a detailed fatty acid (FA) profiles of 6 tissues (muscles, fatty tissues and liver) collected from 36 lambs. This powerful technic allowed to quantify 128 FAs, of which 21 SFAs, 16 MUFAs, 19 PUFAs were identified by reference standards. The diets had similar, but not identical, effects on FA profiles (g/100 g FA) in the various tissues, as both indoor diets reduced total PUFAs (8.91±6.27 to 8.06±5.97; p<0.05) and n-3 PUFAs (2.70±2.37 to 1.50±1.69; p<0.01), increased n-6 PUFA (3.76±2.46 to 4.58±3.42; p<0.01), branched (2.37±2.05 to 3.23±0.54; p<0.01), odd chain FAs (5.88±5.33 to 7.07±1.51; p<0.01) compared to pasture. Indoor-CLA increased CLAc9,t11 (0.42±0.13 to 0.53±0.19; p<0.01), CLAt10,c12 (0.07±0.06 vs 0.12±0.22; p<0.05) and CLAc11,t13 (0.02±0.04 to 0.05±0.04; p<0.05) compared to Indoor.
    Journal of Agricultural and Food Chemistry 12/2014;
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    ABSTRACT: Salted jellyfish, a traditional food in Asian Countries, is nowadays spreading on the Western markets. In this work, we developed a Pentaplex PCR for the identification of five edible species (Nemopilema nomurai, Rhopilema esculentum, Rhizostoma pulmo, Pelagia noctiluca, and Cotylorhiza tuberculata), which cannot be identified by a mere visual inspection in jellyfish products sold as food. A common degenerated forward primer and five specie-specific reverse primers were designed to amplify COI gene regions of different lengths. Another primer pair targeted the 28SrRNA gene and was intended as common positive reaction control. Considering the high level of degradation in the DNA extracted from acidified and salted products, the maximum length of the amplicons was set at 200 bp. The PCR was developed using 66 reference DNA samples. It gave successful amplifications in 85.4% of 48 ready to eat products (REs) and in 60% of 30 classical salted products (CPs) collected on the market.
    Journal of Agricultural and Food Chemistry 11/2014; 62(50):12134-12143.
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    ABSTRACT: Different spices such as turmeric, oregano, and cinnamon were gamma irradiated at 1 and 10 kGy. The electron paramagnetic resonance (EPR) spectra of the nonirradiated samples were characterized by a single central signal (g = 2.006), the intensity of which was significantly enhanced upon irradiation. The EPR spectra of the irradiated spice samples were characterized by an additional triplet signal at g = 2.006 with a hyperfine coupling constant of 3 mT, associated with the cellulose radical. EPR analysis on various sample pretreatments in the irradiated spice samples demonstrated that the spectral features of the cellulose radical varied based on the pretreatment protocol. Alcoholic extraction pretreatment produced considerable improvements of the EPR signals of the irradiated spice samples relative to the conventional oven and freeze-drying techniques. The alcoholic extraction process is therefore proposed as the most suitable sample pretreatment for unambiguous detection of irradiated spices by EPR spectroscopy.
    Journal of Agricultural and Food Chemistry 10/2014;
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    ABSTRACT: To overcome resistance and environmental problems associated with the pesticides residues in food products and water supplies, it was the first time to report novel chiral configuration introduced into dicarboxamides scaffolds containing N-trifluoroacetyl sulfiliminyl moieties. Four series of phthalamides containing 20 new structures were designed, synthesized and evaluated against oriental armyworm (Pseudaletia separata Walker) and diamondback moth (Plutella xylostella (L.)) for their insecticidal activities. The structures of the target compounds were established on the basis of corresponding 1H NMR spectroscopy, HRMS ( or elemental analysis), single-crystal X-ray diffraction analysis and optical polarimetry. Introduction of chiral factors into the new scaffolds showed that some target compounds possessed impressive activities against oriental armyworm and diamondback moth as commercial Flubendiamide. These stereoisomers exerted different impact on biological activity against oriental armyworm following the sequence as (Sc, Ss) ≥ (Sc, Rs) >> (Rc, Rs) > (Rc, Ss), in which carbon chirality influenced the activities stronger than sulfur. For diamondback moth, compounds If, IIa and IIc exhibited even stronger activity than Flubendiamide, especially If displayed a death rate of 100% at 10-6 mg•L-1, much better than that of Flubendiamide (0% at 10-4mg•L-1). Also Ia and IIb reached the activity level of the latter. These results implied that chiral dicarboxamide scaffolds containing N-trifluoroacetyl sulfiliminyl moiety with the replacement of cyano group was essential for the improvement of insecticidal activity. Comparative Molecular Field Analysis calculation indicated that stereoisomers with Sc configurations containing more electro-negative group as COCF3 are favorable to retain their high activity. The present work demonstrated that chiral N-trifluoroacetyl sulfiliminyl moieties are important to be considered as potential insect ryanodine receptor modulators. From the standpoint of molecular design, it was deduced that the conventional second methyl group in the aliphatic amido side chain of dicarboxamide might not be a requisite in our research on novel sulfiliminyl insecticides.
    Journal of Agricultural and Food Chemistry 10/2014;
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    ABSTRACT: Thearubigins are the most abundant phenolic pigments found in black tea, produced by enzymatic oxidation of green tea flavan-3-ols in tea fermentation of until recently unknown composition. In this study electrospray ionization tandem LC-MS(n) experiments have been applied for the characterization of crude thearubigins isolated from black tea not exceeding 1000 Da. The aim of this study is to confirm the oxidative cascade hypothesis of tea fermentation. The data revealed the presence of two novel classes of compounds in thearubigin fractions. The first class of compounds revealed the presence of polyhydroxylated dimers of the theanaphthaquinone and theasinensin C structures, which were consistent with the polyhydroxylation hypothesis previously formulated. Furthermore, new classes of peroxo-/epoxy- compounds in the series of theasinensin A were identified, thus indicating the presence of H2O2 and its important contribution as a nucleophile in the tea fermentation process.
    Journal of Agricultural and Food Chemistry 09/2014;