Search results for " Food analysis"

showing 5 items of 5 documents

Comparative analysis of the proximate and elemental composition of the blue crab Callinectes sapidus, the warty crab Eriphia verrucosa, and the edibl…

2016

AbstractThe proximate composition and element contents of claw muscle tissue of Atlantic blue crabs (Callinectes sapidus) were compared with the native warty crab (Eriphia verrucosa) and the commercially edible crab (Cancer pagurus). The scope of the analysis was to profile the chemical characteristics and nutritive value of the three crab species. Elemental fingerprints showed significant inter-specific differences, whereas non-significant variations in the moisture and ash contents were observed. In the blue crab, protein content was significantly lower than in the other two species, while its carbon content resulted lower than that characterizing only the warty crab. Among micro-elements…

0106 biological sciencesCallinectesanimal structureschemistry.chemical_elementZinc010501 environmental sciences01 natural sciencesArticleFood scienceFood science Food chemistry Food constituents Food analysisFood sciencelcsh:Social sciences (General)lcsh:Science (General)Food chemistryEriphia verrucosaShellfish0105 earth and related environmental sciencesfood analysis food chemistry food constituents food scienceCadmiumElemental compositionMultidisciplinarybiologyEcology010604 marine biology & hydrobiologyFood analysisfood and beveragesCancer pagurusProximatebiology.organism_classificationbody regionsFood constituentschemistrylcsh:H1-99lcsh:Q1-390
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Fast UPLC/PDA determination of squalene in Sicilian P.D.O. pistachio from Bronte: Optimization of oil extraction method and analytical characterizati…

2017

Abstract A fast reversed-phase UPLC method was developed for squalene determination in Sicilian pistachio samples that entry in the European register of the products with P.D.O. In the present study the SPE procedure was optimized for the squalene extraction prior to the UPLC/PDA analysis. The precision of the full analytical procedure was satisfactory and the mean recoveries were 92.8 ± 0.3% and 96.6 ± 0.1% for 25 and 50 mg L−1 level of addition, respectively. Selected chromatographic conditions allowed a very fast squalene determination; in fact it was well separated in ∼0.54 min with good resolution. Squalene was detected in all the pistachio samples analyzed and the levels ranged from 5…

0301 basic medicineSqualeneResolution (mass spectrometry)Settore CHIM/10 - Chimica Degli AlimentiUplc pda01 natural sciencesHigh-performance liquid chromatographyAnalytical Chemistry03 medical and health sciencesSqualenechemistry.chemical_compoundLimit of DetectionNutsPlant OilsSicilySqualene; pistachio (Pistacia vera L.); Food analysis; Green pistachio Bronte (P.D.O.); UPLC/PDA analysis030109 nutrition & dieteticsChromatographyChemistryPlant Extracts010401 analytical chemistryExtraction (chemistry)Reproducibility of ResultsGeneral MedicineSqualene pistachio (Pistacia vera L.) food analysis Green Pistachio Bronte (P.D.O.) UPLC/PDA analysis.Squalene pistachio (Pistacia vera L.) Food analysis Green pistachio Bronte (P.D.O.) UPLC/PDA analysis0104 chemical sciencesPistaciaExtraction methodsFood AnalysisFood Science
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Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment

2019

Mango (Mangifera indica L.) quality is strongly influenced by genotype but individuating the most appropriate harvesting time is essential to obtain high quality fruits. In this trial we studied the influences of the ripening stage at harvest (mature-ripe or green-ripe) on quality of ready to eat mango fruits from nine cultivars (Carrie, Keitt, Glenn, Manzanillo, Maya, Rosa, Osteen, Tommy Atkins and Kensington Pride) grown in the Mediterranean subtropical climate through physicochemical, nutraceutical, and sensory analysis. Our results show a large variability among the different observed genotypes and in dependence of the ripening stage at harvest. With the exception of Rosa, mature-ripe f…

MaleSettore CHIM/10 - Chimica Degli AlimentiChemical PhenomenaAntioxidant activity; Apigenin (PubChem CID: 5280443); Benzoic acid (PubChem CID: 243); Caffeic acid (PubChem CID: 689043); Ferulic acid (PubChem CID: 445858); Gallic acid (PubChem CID: 370); Mangiferin; Mangiferin (PubChem CID: 5281647); P-coumaric acid (PubChem CID: 637542); Phytochemicals; Sensory profile; Syringic acid (PubChem CID: 10742); Vanillin (PubChem CID: 1183); Adult; Antioxidants; Ascorbic Acid; Carotenoids; Chemical Phenomena; Color; Dietary Supplements; Female; Food Analysis; Fruit; Humans; Male; Mangifera; Mediterranean Region; Phenols; Plant Extracts; Principal Component Analysis; Sicily; Tandem Mass Spectrometry; Taste; Food QualityPhytochemicalsHumid subtropical climateCaffeic acid (PubChem CID: 689043)Ascorbic Acid01 natural sciencesAntioxidantsAnalytical ChemistryTandem Mass SpectrometrySettore BIO/13 - Biologia ApplicataSettore BIO/10 - BiochimicaMangiferaCultivarSicilyGallic acid (PubChem CID: 370)Principal Component AnalysisMediterranean RegionSensory profileMangiferin (PubChem CID: 5281647)RipeningP-coumaric acid (PubChem CID: 637542)04 agricultural and veterinary sciencesGeneral Medicine040401 food scienceSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticultureTasteFemaleAdultApigenin (PubChem CID: 5280443)Settore AGR/13 - Chimica AgrariaColorSubtropicsPhytochemicalBiologyVanillin (PubChem CID: 1183)0404 agricultural biotechnologyNutraceuticalAntioxidant activityBenzoic acid (PubChem CID: 243)PhenolsFood QualityHumansSyringic acid (PubChem CID: 10742)MangiferaPlant Extracts010401 analytical chemistryAscorbic acidCarotenoids0104 chemical sciencesFruitDietary SupplementsMangiferinFood qualityFerulic acid (PubChem CID: 445858)Food AnalysisFood ScienceFood Chemistry
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Review: Applications of HPLC–MS for food analysis

2012

HPLC–MS applications in the agrifood sector are among the fastest developing fields in science and industry. The present tutorial mini-review briefly describes this analytical methodology: HPLC, UHPLC, nano-HPLC on one hand, mass spectrometry (MS) and tandem mass spectrometry (MS/MS) on the other hand. Analytical results are grouped together based on the type of chemicals analyzed (lipids, carbohydrates, glycoproteins, vitamins, flavonoids, mycotoxins, pesticides, allergens and food additives). Results are also shown for various types of food (ham, cheese, milk, cereals, olive oil and wines). Although it is not an exhaustive list, it illustrates the main current directions of applications. …

Mass spectrometry HPLC–MS Food analysis Pesticides Wine Flavonoids Glycoproteins
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Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

2017

Abstract Since ancient times, species from the Allium genus have been used in both culinary and medicinal applications. The health promoting properties, with well documented “evidence-based” studies, were attributed to the genus’ high content of bioactive organosulfur compounds. For these reasons, the organosulfur compounds have attracted interest in both food and pharmaceutical industries to be used as additives or supplements. Therefore, improvement in the extraction and stability during processing and storage of these molecules is crucial. The presented review documents the effects of traditional and innovative processing techniques on the extraction and stability of organosulfur compoun…

biologyChemistry010401 analytical chemistryExtraction (chemistry)chemistry.chemical_element04 agricultural and veterinary sciencesbiology.organism_classification040401 food science01 natural sciencesSulfur0104 chemical sciencesWhole systems0404 agricultural biotechnologyEnzymatic hydrolysisAllium ; Bioactive sulfur compounds ; Thermal processing ; High pressure processing ; Ultrasound ; Microwaves ; Supercritical fluids ; Food analysis ; Food compositionOrganic chemistryAlliumOrganosulfur compoundsFood ScienceJournal of Food Composition and Analysis
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