{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,19]],"date-time":"2026-02-19T12:41:53Z","timestamp":1771504913961,"version":"3.50.1"},"reference-count":16,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2014,8,23]],"date-time":"2014-08-23T00:00:00Z","timestamp":1408752000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2014,9]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The efficient extraction of antioxidants from food samples is necessary in order to accurately measure their antioxidant capacities. \u03b1\u2010Tocopherol and gallic acid were spiked into samples of 5 lyophilized and pulverized vegetables and fruits (onion, cabbage, Satsuma mandarin orange, pumpkin, and spinach). The lipophilic and hydrophilic antioxidants in the samples were sequentially extracted with a mixed solvent of\n                    <jats:italic>n<\/jats:italic>\n                    \u2010hexane and dichloromethane, and then with acetic acid\u2013acidified aqueous methanol. Duplicate samples were extracted: one set was extracted using an automated pressurized liquid extraction apparatus, and the other set was extracted manually. Spiked \u03b1\u2010tocopherol and gallic acid were recovered almost quantitatively in the extracted lipophilic and hydrophilic fractions, respectively, especially when pressurized liquid extraction was used. The expected increase in lipophilic oxygen radical absorbance capacity (L\u2010ORAC) due to spiking with \u03b1\u2010tocopherol, and the expected increase in 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl radical scavenging activities and total polyphenol content due to spiking with gallic acid, were all recovered in high yield. Relatively low recoveries, as reflected in the hydrophilic ORAC (H\u2010ORAC) value, were obtained following spiking with gallic acid, suggesting an interaction between gallic acid and endogenous antioxidants. The H\u2010ORAC values of gallic acid\u2013spiked samples were almost the same as those of postadded (spiked) samples. These results clearly indicate that lipophilic and hydrophilic antioxidants are effectively extracted from lyophilized food, especially when pressurized liquid extraction is used.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12570","type":"journal-article","created":{"date-parts":[[2014,8,23]],"date-time":"2014-08-23T11:00:00Z","timestamp":1408791600000},"source":"Crossref","is-referenced-by-count":32,"title":["Extraction Efficiency of Hydrophilic and Lipophilic Antioxidants from Lyophilized Foods Using Pressurized Liquid Extraction and Manual Extraction"],"prefix":"10.1111","volume":"79","author":[{"given":"Jun","family":"Watanabe","sequence":"first","affiliation":[{"name":"the Natl. Food Research Inst Natl. Agriculture and Food Research Organization  2\u20101\u201012 Kannondai Tsukuba Ibaraki 305\u20108642 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tomoyuki","family":"Oki","sequence":"additional","affiliation":[{"name":"the Kyushu Okinawa Agricultural Research Center Natl. Agriculture and Food Research Organization  2421 Suya Koshi Kumamoto 861\u20101192 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jun","family":"Takebayashi","sequence":"additional","affiliation":[{"name":"the Natl. Inst. of Health and Nutrition  1\u201023\u20101 Toyama Shinjuku\u2010ku Tokyo 162\u20108636 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuko","family":"Takano\u2010Ishikawa","sequence":"additional","affiliation":[{"name":"the Natl. Food Research Inst Natl. Agriculture and Food Research Organization  2\u20101\u201012 Kannondai Tsukuba Ibaraki 305\u20108642 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2014,8,23]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.92.12.5258"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1093\/aje\/kwq293"},{"key":"e_1_2_9_4_1","unstructured":"AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. Available from:http:\/\/www.aoac.org\/imis15_prod\/AOAC_Docs\/StandardsDevelopment\/SLV_Guidelines_Dietary_Supplements.pdf. 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