M Murkovic

Summary

Affiliation: Graz University of Technology
Country: Austria

Publications

  1. ncbi request reprint Analysis of 5-hydroxymethylfurfual in coffee, dried fruits and urine
    Michael Murkovic
    Institute for Food Chemistry and Technology, Graz University of Technology, Graz, Austria
    Mol Nutr Food Res 50:842-6. 2006
  2. ncbi request reprint Analysis of heterocyclic aromatic amines
    M Murkovic
    Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12 2, Graz, Austria
    Anal Bioanal Chem 389:139-46. 2007
  3. ncbi request reprint Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee
    Michael Murkovic
    Graz University of Technology, Institute for Food Chemistry and Technology, Petersgasse, Graz, Styria, Austria
    Mol Nutr Food Res 51:390-4. 2007
  4. ncbi request reprint Effects of elderberry juice on fasting and postprandial serum lipids and low-density lipoprotein oxidation in healthy volunteers: a randomized, double-blind, placebo-controlled study
    M Murkovic
    Department of Food Chemistry and Technology, Graz University of Technology, Graz, Austria
    Eur J Clin Nutr 58:244-9. 2004
  5. ncbi request reprint Formation of heterocyclic aromatic amines in model systems
    M 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
  6. ncbi request reprint Acrylamide in Austrian foods
    M 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
  7. ncbi request reprint Analysis of minor components in olive oil
    Michael 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
  8. ncbi request reprint Analysis of 3-aminopropionamide: a potential precursor of acrylamide
    Kristina 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
  9. ncbi request reprint Analysis of amino acids and carbohydrates in green coffee
    Michael 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
  10. ncbi request reprint 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

Collaborators

Detail Information

Publications20

  1. ncbi request reprint Analysis of 5-hydroxymethylfurfual in coffee, dried fruits and urine
    Michael 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...
  2. ncbi request reprint Analysis of heterocyclic aromatic amines
    M 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...
  3. ncbi request reprint Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee
    Michael 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...
  4. ncbi request reprint Effects of elderberry juice on fasting and postprandial serum lipids and low-density lipoprotein oxidation in healthy volunteers: a randomized, double-blind, placebo-controlled study
    M 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...
  5. ncbi request reprint Formation of heterocyclic aromatic amines in model systems
    M 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...
  6. ncbi request reprint Acrylamide in Austrian foods
    M 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
    ....
  7. ncbi request reprint Analysis of minor components in olive oil
    Michael 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...
  8. ncbi request reprint Analysis of 3-aminopropionamide: a potential precursor of acrylamide
    Kristina 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...
  9. ncbi request reprint Analysis of amino acids and carbohydrates in green coffee
    Michael 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...
  10. ncbi request reprint 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
    ....
  11. ncbi request reprint Urinary excretion of cyanidin glycosides
    Ursula 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...
  12. ncbi request reprint Effects of industrially produced flavours with pro- and antioxidative properties on the formation of the heterocyclic amine PhIP in a model system
    Siegfried 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...
  13. doi request reprint Determination of acrylamide during roasting of coffee
    Kristina 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...
  14. ncbi request reprint Evaluation of a new model system for studying the formation of heterocyclic amines
    C 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...
  15. doi request reprint Substrate specificities of glycosidases from Aspergillus species pectinase preparations on elderberry anthocyanins
    Sina Pricelius
    Department of Environmental Biotechnology, Graz University of Technology, Graz, Austria
    J Agric Food Chem 57:1006-12. 2009
    ....
  16. doi request reprint Antioxidant activity assay based on laccase-generated radicals
    Endry 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...
  17. ncbi request reprint Determination of rosmarinic acid in sage and borage leaves by high-performance liquid chromatography with different detection methods
    Donata 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...
  18. ncbi request reprint Vitamin E content of foods: comparison of results obtained from food composition tables and HPLC analysis
    Isabella 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...
  19. ncbi request reprint The detection of radical scavenging compounds in crude extract of borage (Borago officinalis L.) by using an on-line HPLC-DPPH method
    Donata 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...
  20. ncbi request reprint Steryl phenolic acid esters in cereals and their milling fractions
    Piia 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...