Research Topics
| Marina HeinonenSummaryAffiliation: University of Helsinki Country: Finland Publications
| Collaborators
|
Detail Information
Publications
Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentationMaarit J Eiro
Division of Food Chemistry, Department of Applied Chemistry and Microbiology, University of Helsinki, P O Box 27, Helsinki FIN00014, Finland
J Agric Food Chem 50:7461-6. 2002..The color induced by rosmarinic acid was not very stable. The color intensity of pelargonidin 3-glucoside increased greatly throughout the storage period with the addition of ferulic and caffeic acids...- Antioxidant activity and antimicrobial effect of berry phenolics--a Finnish perspectiveMarina Heinonen
Department of Applied Chemistry and Microbiology, Food Chemistry, University of Helsinki, Finland
Mol Nutr Food Res 51:684-91. 2007..Antioxidant activity of berry phenolics, in addition to other mechanisms, may contribute to human health, but the possible relationship remains yet to be scientifically substantiated... - Plant phenolics affect oxidation of tryptophanHanna Salminen
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P O Box 27, 00014 University of Helsinki, Finland
J Agric Food Chem 56:7472-81. 2008..The antioxidant protection toward oxidation of Trp was best provided with pine bark phenolics, black currant anthocyanins, and camelina meal phenolics as well as cranberry proanthocyanidins... - Anthocyanin antioxidant activity and partition behavior in whey protein emulsionKaarina Viljanen
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P O Box 27, FIN 00014 Helsinki, Finland
J Agric Food Chem 53:2022-7. 2005..The presence of the lipid decreased the share of anthocyanin in the aqueous phase. Thus, the structure of food affects the antioxidant activity by influencing the partitioning of the antioxidant... - Preclinical evaluation of rapeseed, raspberry, and pine bark phenolics for health related effectsSatu Vuorela
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27 (Latokartanonkaari 11, 00014 University of Helsinki, Finland
J Agric Food Chem 53:5922-31. 2005..Thus, phenolic isolates from rapeseed, raspberry, and pine bark and are safe and bioactive for possible food applications including functional foods intended for health benefit... - Inhibition of protein and lipid oxidation in liposomes by berry phenolicsKaarina Viljanen
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P O Box 27, FIN 00014 Helsinki, Finland
J Agric Food Chem 52:7419-24. 2004..In conclusion, berries are rich in monomeric and polymeric phenolic compounds providing protection toward both lipid and protein oxidation... - Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compoundsMario Estévez
Department of Applied Chemistry and Microbiology, University of Helsinki, Helsinki, Finland
J Agric Food Chem 56:10933-40. 2008..The chemical structure of the phenolic compounds as well as the nature and conformation of the proteins were greatly influential on the overall effect against oxidative reactions... - Effect of plant phenolics on protein and lipid oxidation in cooked pork meat pattiesSatu Vuorela
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P O Box 27, 00014 University of Helsinki, Finland
J Agric Food Chem 53:8492-7. 2005..These results indicate that rapeseed and pine bark could be potential sources of antioxidants in meat products... - Modifications of tryptophan oxidation by phenolic-rich plant materialsHanna Salminen
Department of Applied Chemistry and Microbiology, University of Helsinki, Finland
J Agric Food Chem 56:11178-86. 2008..In contrast, phenolics from raspberry, black currant, and rowanberry acted as weak pro-oxidants... - Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packagingMario Estévez
Department of Food and Environmental Sciences, Food Chemistry, University of Helsinki, Helsinki, Finland
J Agric Food Chem 59:5435-43. 2011..The exact nature of these reactions, however, should be investigated in further studies... - Effect of phenolic compounds on the formation of alpha-aminoadipic and gamma-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobinMario Estévez
Department of Food and Environmental Sciences, Food Chemistry, University of Helsinki, Helsinki, Finland
J Agric Food Chem 58:4448-55. 2010..This study highlights the complexity of redox reactions between plant phenolics and oxidizing myofibrillar proteins... - Antioxidant potential of hydroxycinnamic acid glycoside estersPetri Kylli
Department of Applied Chemistry and Microbiology, P O Box 27, 00014 University of Helsinki, Finland
J Agric Food Chem 56:4797-805. 2008..The results showed that sinapic and ferulic acid glycoside esters were as effective or more efficient antioxidants than their free forms. In conclusion, the strength of their antioxidant effect depends on the nature of conjugation... - In-vitro mutagenic potential and effect on permeability of co-administered drugs across Caco-2 cell monolayers of Rubus idaeus and its fortified fractionsKari Kreander
Drug Discovery and Development Technology Center, Faculty of Pharmacy, University of Helsinki, Finland
J Pharm Pharmacol 58:1545-52. 2006..Thus their effects on the absorption of drugs in-vivo cannot be excluded... - Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins: isolation, identification, and bioactivitiesPetri Kylli
Department of Food and Environmental Sciences, University of Helsinki, P O Box 27, 00014 Helsinki, Finland
J Agric Food Chem 59:3373-84. 2011..In conclusion the phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development... - Storage stability of microencapsulated cloudberry ( Rubus chamaemorus ) phenolicsPia Laine
Department of Food Technology, University of Helsinki, Finland
J Agric Food Chem 56:11251-61. 2008..The antioxidant activity of the microencapsulated cloudberry extract remained the same or even improved slightly during storage, which may be related to the changes in phenolic profiles... - Analysis of protein oxidation markers alpha-aminoadipic and gamma-glutamic semialdehydes in food proteins using liquid chromatography (LC)-electrospray ionization (ESI)-multistage tandem mass spectrometry (MS)Mario Estévez
Department of Applied Chemistry and Microbiology, Food Chemistry, University of Helsinki, Helsinki 00014, Finland
J Agric Food Chem 57:3901-10. 2009..The analysis of GGS and AAS in real food systems would contribute to the understanding of the precise mechanisms involved in food protein oxidation and shed light on the fate of oxidizing amino acids during food processing and storage... - Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsionsMario Estévez
Department of Applied Chemistry and Microbiology, Food Chemistry, University of Helsinki, 00014 Helsinki, Finland
Meat Sci 80:1290-6. 2008..Both spectrophotometric techniques were useful although the loss of tryptophan fluorescence is more reliable since it is a specific measurement which is not affected by the presence of other fluorescent protein oxidation products... - Rowanberry phenolics: compositional analysis and bioactivitiesPetri Kylli
Department of Food and Environmental Sciences, P O Box 27, 00014 University of Helsinki, Finland
J Agric Food Chem 58:11985-92. 2010..It can be concluded that cultivation of rowanberries resulted in increased anthocyanin content, but this did not diminish their bioactivity in comparison to wild rowanberries rich in caffeoylquinic acids... - Impact of isolation method on the antioxidant activity of rapeseed meal phenolicsSatu Vuorela
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P O Box 27, 00014 University of Helsinki, Finland
J Agric Food Chem 52:8202-7. 2004..Thus, rapeseed meal phenolics constitute an interesting source for food and cosmetic applications with antioxidant effect... - Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compoundsKaarina Viljanen
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P O Box 27, FIN 00014 Helsinki, Finland
J Agric Food Chem 52:1104-11. 2004..In conclusion, oxidative deterioration of liposomes due to protein-lipid interaction is inhibited by anthocyanins, procyanidins, and ellagitannin present, for example, in berries... - Stability and enhancement of berry juice colorMaarit J Rein
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P O Box 27, University of Helsinki, FIN00014, Finland
J Agric Food Chem 52:3106-14. 2004..It can be assumed that sinapic and ferulic acids formed new intramolecular copigmentation compounds with berry anthocyanins whereas rosmarinic acid stabilized anthocyanins intermolecularly... - Antioxidant activity of anthocyanins and their aglyconsMarja P Kähkönen
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P O Box 27, FIN 00014 University of Helsinki, Finland
J Agric Food Chem 51:628-33. 2003..In LDL the aglycons showed in general higher activities than the glycosides. In bulk oil, to the contrary, the glycosides were more effective than the aglycons... - Berry phenolics: antimicrobial properties and mechanisms of action against severe human pathogensLiisa J Nohynek
VTT Biotechnology, Tietotie 2, VTT, Finland
Nutr Cancer 54:18-32. 2006..Typhimurium. The amount of phenolic compounds decreased in all berries, but their antimicrobial activity was not influenced accordingly. Cloudberry, in particular, showed constantly strong antimicrobial activity during the storage...