Phenolic acid profiles of common food and estimated natural intake with different structures and forms in five regions of China.

China Chromatography, High Pressure Liquid Coumaric Acids / chemistry Hydroxybenzoates / analysis Mass Spectrometry
China Dietary intake Phenolic acids Profile

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Aug 2020
Historique:
received: 18 10 2018
revised: 09 02 2020
accepted: 21 03 2020
pubmed: 3 4 2020
medline: 24 6 2020
entrez: 3 4 2020
Statut: ppublish

Résumé

Phenolic acids have been reported to have many biological activities, but daily intake information is scarce. In this study, the phenolic acid contents of 116 commonly consumed food in five regions of China (Beijing, Hangzhou, Wuhan, Chongqing and Guangzhou) were analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS) and dietary intakes estimated. Tea had the highest total phenolic acids (TPA) content in all regions investigated. Phenolic acids were in esterified and bound forms, and hydroxycinnamic acids accounted for more than half of TPA content, except in tea and legumes. Average TPA intake was 193.50 mg/ day at the national level but ranged from 157.09 to 263.01 mg/ day among the regions. Rice, tea, and fruits were the main contributors to dietary intakes of TPA. Also, TPA intake in the period 2009-2013 increased 31.65 mg/ day compared with 2002, largely due to increased intakes of fruits, vegetables, and legumes.

Identifiants

DOI: 10.1016/j.foodchem.2020.126675 PMID: 32240915
pubmed: 32240915
pii: S0308-8146(20)30537-9
doi: 10.1016/j.foodchem.2020.126675
pii:
doi:

Substances chimiques

Coumaric Acids 0
Hydroxybenzoates 0
phenolic acid I3P9R8317T

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126675

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Huaxin Song (H)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Liuquan Zhang (L)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Laboratory of Quality & Safety Risk Assessment on Agro-products (Nanjing), Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.

Lipeng Wu (L)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Weisu Huang (W)

Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China.

Mengmeng Wang (M)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Liangxiao Zhang (L)

Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.

Yafang Shao (Y)

China National Rice Research Institute, Hangzhou 310006, China.

Meng Wang (M)

Laboratory of Quality & Safety Risk Assessment on Agro-products (Beijing), Ministry Agriculture and Rural Affairs, Beijing 100089, China.

Fang Zhang (F)

College of Life Science and Bioengineering, Beijing University of Technology, Beijing 100124, China.

Ziyan Zhao (Z)

Southwest University, Chongqing 400715, China.

Xiaohong Mei (X)

China Agricultural University, Beijing 100083, China.

Tao Li (T)

Laboratory of Quality & Safety Risk Assessment on Agro-products Processing (Zhanjiang), Ministry of Agriculture and Rural Affairs, Zhanjiang 524000, China.

Donghui Wang (D)

Laboratory of Quality & Safety Risk Assessment on Agro-products Processing (Beijing), Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Ying Liang (Y)

Laboratory of Quality & Safety Risk Assessment on Agro-products (Nanjing), Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.

Jing Li (J)

Institute of Pomology of CAAS, Xingcheng, 125100, China.

Tao Xu (T)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Yajing Zhao (Y)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Yongheng Zhong (Y)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Qi Chen (Q)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Baiyi Lu (B)

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: bylu@zju.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Régions géographiques › Asie › Extrême-Orient › Chine › Phenolic acid profiles of common food and...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Chromatographie en phase liquide à haute performance › Phenolic acid profiles of common food and...
questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides carbocycliques › Cinnamates › Acides coumariques › Phenolic acid profiles of common food and...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Hydroxybenzoates › Phenolic acid profiles of common food and...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Phenolic acid profiles of common food and...