Research Topics
| M MurkovicSummaryAffiliation: Graz University of Technology Country: Austria Publications
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Detail Information
Publications
Analysis of 5-hydroxymethylfurfual in coffee, dried fruits and urineMichael Murkovic
Institute for Food Chemistry and Technology, Graz University of Technology, Graz, Austria
Mol Nutr Food Res 50:842-6. 2006..After uptake of 20 g of plum jam containing 24 mg of 5-hydroxymethylfurfural, 163 microg (mean) were excreted within 6 h, an equivalent of 0.75% of the ingested 5-hydroxymethylfurfural...- Analysis of heterocyclic aromatic aminesM Murkovic
Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12 2, Graz, Austria
Anal Bioanal Chem 389:139-46. 2007..Gas chromatography, also with mass-selective detection, has been used for specific applications; the extra derivatization step needed for volatilization has been balanced by the higher chromatographic resolution... - Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffeeMichael Murkovic
Graz University of Technology, Institute for Food Chemistry and Technology, Petersgasse, Graz, Styria, Austria
Mol Nutr Food Res 51:390-4. 2007..Industrially roasted coffee contained up to 350 microg/g 5-hydroxymethyl-furfural and 140 microg/g HMFA... - Effects of elderberry juice on fasting and postprandial serum lipids and low-density lipoprotein oxidation in healthy volunteers: a randomized, double-blind, placebo-controlled studyM Murkovic
Department of Food Chemistry and Technology, Graz University of Technology, Graz, Austria
Eur J Clin Nutr 58:244-9. 2004..This study was designed to verify the preliminary results... - Formation of heterocyclic aromatic amines in model systemsM Murkovic
Department of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12 2, 8010 Graz, Austria
J Chromatogr B Analyt Technol Biomed Life Sci 802:3-10. 2004..All these aspects are discussed in this review... - Acrylamide in Austrian foodsM Murkovic
Department of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12 2, 8010 Graz, Austria
J Biochem Biophys Methods 61:161-7. 2004.... - Analysis of minor components in olive oilMichael Murkovic
Department of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12 2, Graz 8010, Austria
J Biochem Biophys Methods 61:155-60. 2004..22-7.0 mg/kg, and apigenin was in the range of 0.68-1.6 mg/kg. It was also shown that in olive oil, squalene can be analysed by using a refractive index detector. In the samples analysed, squalene occurred in the range of 3.9-9.6 g/l... - Analysis of 3-aminopropionamide: a potential precursor of acrylamideKristina Bagdonaite
Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12 2, A 8010 Graz, Austria
J Biochem Biophys Methods 69:215-21. 2006..In coffee 3-APA was not formed, neither in green nor in roasted beans... - Analysis of amino acids and carbohydrates in green coffeeMichael Murkovic
Graz University of Technology, Institute for Food Chemistry and Technology, Petersgasse 12 2, A 8010 Graz, Austria
J Biochem Biophys Methods 69:25-32. 2006..In general, the concentration of amino acids is higher in robusta than in arabica... - On-line HPLC-DPPH screening method for evaluation of radical scavenging phenols extracted from apples (Malus domestica L.)Donata Bandoniene
Institute of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12, A-8010 Graz, Austria
J Agric Food Chem 50:2482-7. 2002.... - Urinary excretion of cyanidin glycosidesUrsula Mülleder
Department of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12 2, 8010 Graz, Austria
J Biochem Biophys Methods 53:61-6. 2002..003-0.012% of the oral dose). The ingestion of sucrose led to a reduced excretion of anthocyanins... - Effects of industrially produced flavours with pro- and antioxidative properties on the formation of the heterocyclic amine PhIP in a model systemSiegfried Zöchling
Department of Food Chemistry and Technology, Graz University of Technology, A 8010 Graz, Petersgasse 12 2, Austria
J Biochem Biophys Methods 53:37-44. 2002..The oxidative properties were determined with the rancimat method. It was shown that all tested products, independent of their pro- or antioxidative properties, increased PhIP in the model system... 
Determination of acrylamide during roasting of coffeeKristina Bagdonaite
Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12 2, A 8010 Graz, Austria
J Agric Food Chem 56:6081-6. 2008..Thermal decarboxylation and elimination of the alpha-amino group of asparagine at high temperatures (>220 degrees C) led to a measurable but low formation of acrylamide...- Evaluation of a new model system for studying the formation of heterocyclic aminesC Messner
Department of Food Chemistry and Technology, Graz University of Technology, A-8010 Graz, Petersgasse 12/2, Austria
J Chromatogr B Analyt Technol Biomed Life Sci 802:19-26. 2004..Additionally the influence of the antioxidant TBHQ (t-butylhydroquinone) on the formation of HAs in the model system was tested. However TBHQ effected only slight reductions of HA formation in all kinds of meat... - Substrate specificities of glycosidases from Aspergillus species pectinase preparations on elderberry anthocyaninsSina Pricelius
Department of Environmental Biotechnology, Graz University of Technology, Graz, Austria
J Agric Food Chem 57:1006-12. 2009.... - Antioxidant activity assay based on laccase-generated radicalsEndry Nugroho Prasetyo
Department of Environmental Biotechnology, Graz University of Technology, Petersgasse 12 1, 8010, Graz, Austria
Anal Bioanal Chem 393:679-87. 2009..This study therefore demonstrates the great potential of using laccase-oxidized syringaldazine for the measurement of antioxidant activity... - Determination of rosmarinic acid in sage and borage leaves by high-performance liquid chromatography with different detection methodsDonata Bandoniene
Institute of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12, A 8010 Graz, Austria
J Chromatogr Sci 43:372-6. 2005..The HPLC-DPPH* system is calibrated for quantitative DPPH* scavenging assessment of rosmarinic acid. The results reveal excellent correlation (r2 = 0.98) between the rosmarinic acid concentration and antiradical activity... - Vitamin E content of foods: comparison of results obtained from food composition tables and HPLC analysisIsabella Sundl
Human Nutrition and Metabolism Research and Training Center Graz, Institute of Molecular Biosciences, Karl Franzens University, Schubertstrasse 1, A 8010 Graz, Austria
Clin Nutr 26:145-53. 2007..Data on vitamin E content of foods are essential for nutrition research and its application. The aim of this study was to investigate the precision of calculated vitamin E content of prepared meals... - The detection of radical scavenging compounds in crude extract of borage (Borago officinalis L.) by using an on-line HPLC-DPPH methodDonata Bandoniene
Department of Food Technology, Kaunas University of Technology, Radvilenu pl 19, LT 3028 Kaunas, Lithuania
J Biochem Biophys Methods 53:45-9. 2002..The dominant antioxidative compound in the crude extract of borage leaves was identified as rosmarinic acid... - Steryl phenolic acid esters in cereals and their milling fractionsPiia Hakala
Department of Applied Chemistry and Microbiology, P.O. Box 27, Latokartanonkaari 11, FIN-00014 University of Helsinki, Finland
J Agric Food Chem 50:5300-7. 2002..The results indicated that rye and wheat and especially their bran fractions are comparable to corn as steryl ferulate sources...