Search results for "Extraction methods"
showing 10 items of 48 documents
Adaptación y estudio de las propiedades psicométricas del Cuestionario de consecuencias de consumo de alcohol en jóvenes, forma breve, en muestra esp…
2020
El objetivo de este trabajo es presentar la adaptación y estudio de las propiedades psicométricas del Cuestionario de consecuencias de consumo de alcohol en jóvenes, forma breve (B-YAACQ) en una muestra de 323 estudiantes de Psicología españoles, de los cuales el 74.3% son mujeres. Se realizó una retro-traducción de los ítems siguiendo las normas de la ITC, y un análisis factorial confirmatorio (AFC) con el programa Mplus mediante el método de extracción WLSMV y la matriz de correlaciones policóricas. El AFC arrojó resultados satisfactorios sobre el modelo unidimensional, con muy buenos indicadores de ajuste. Todas las saturaciones factoriales presentaron valores adecuados y fueron estadíst…
The Off-Flavor of Pea Flour
2014
Pea products are underused as a protein source in human food because of their “beany” flavor. The objective of the study is to select an extraction method being the most representative for the sensory perception of the beany flavor. Solid phase microextraction (SPME) and purge and trap (P&T) extracts were analyzed by GC-MS and the sensory representation of the extracts was assessed by direct gas chromatography-olfactometry (D-GC-O). Extracted compounds were less numerous in SPME extracts than in P&T extracts. Nevertheless, the SPME method was more suitable because of its good representation of the pea suspension odor.
Determination and separation of diarylheptanoids from alder growing in Latvia
2015
The composition of diarylhepatnoids fraction isolated from bark of two alder species (grey alder and black alder) was studied. The efficiency of three extraction methods used for isolation of diarylhepatnoids from alder bark was compared. Two diarylhepatnoids: 1,7-bis-(3,4-dihydroxyphenyl)-heptan- 3-one-5-O-β-D-xylopyronoside (oregonin) and 1,7-bis-(3,4-dihydroxyphenyl)-3-hydroxyheptane-5-O-β-D- xylopyranoside were isolated from the bark of grey alder. The phenolic components of the extracts were analyzed by high-performance liquid chromatography (HPLC). Quantitative determination of oregonin was performed using an internal standard method. The results obtained show that alder barks are ric…
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
2018
Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in t…
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
2018
International audience; Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage. EOs have different therapeutic benefits (e.g. antioxidant, anti-inflammatory, antimicrobial, and antifungal), while BACs mostly affect nutritive, chemical, microbiologi…
Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
2014
A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-hard cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volat…
Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products
2018
Abstract Consumer's growing demand for consumption of “Horchata de chufa”, a Spanish beverage produced from tiger nut tubers, has led to large-scale production of tiger nuts, and its subsequent processing for the food industry. Recent investigations clearly show that tiger nut is a valuable source of stable vegetable oils, rich in monounsaturated fatty acids, and phytosterols as well as high-added value compounds (proteins, carbohydrates, vitamins, minerals and bioactive compounds). Several conventional (Soxhlet) and alternative innovative (SC-CO2, enzyme, high pressure, etc.) extraction methods have been developed for the efficient recovery of tiger nut oil and high-added value compounds. …
Determination of mycotoxins in fruit berry by-products using QuEChERS extraction method
2017
Abstract Fruit berries by-products are mainly elaborated with berry but most of them mixed with other fruits, grapes, plums or apples. These present favourable properties for the growth of a great range of mycotoxins mould producers. Consequently, alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN), aflatoxins (AFB1, AFB2, AFG1, AFG2) and ochratoxin A (OTA) are the main mycotoxins that should be present in berries by-products. To establish a reliable analytical method of these mycotoxins on two fruit berries by-products (jam and juice), four different QuEChERS extraction method were evaluated. Recoveries obtained were higher than 74% and 76% in berries juice and jam berrie…
Nopal Cactus (Opuntia ficus-indica) as a Source of Bioactive Compounds for Nutrition, Health and Disease
2014
Opuntia ficus-indica, commonly referred to as prickly pear or nopal cactus, is a dicotyledonous angiosperm plant. It belongs to the Cactaceae family and is characterized by its remarkable adaptation to arid and semi-arid climates in tropical and subtropical regions of the globe. In the last decade, compelling evidence for the nutritional and health benefit potential of this cactus has been provided by academic scientists and private companies. Notably, its rich composition in polyphenols, vitamins, polyunsaturated fatty acids and amino acids has been highlighted through the use of a large panel of extraction methods. The identified natural cactus compounds and derivatives were shown to be e…
Representativeness of Extracts of Offset Paper Packaging and Analysis of the Main Odor-Active Compounds
2004
Packagings often carry odors due to the support and printing inks. The aim of the investigation was to define a representative solvent-free extract of paper-based packaging materials printed by the offset process, for the identification of the odor-causing volatile compounds. Static headspace and solid-phase microextraction were the two applied extraction methods. Representativeness tests showed that the odor of the PDMS fiber extract gave satisfying odor similarities with the original packaging. The sample incubation was performed at 40 degrees C for 30 min, whereas the extraction time was 3 min at 40 degrees C. Extracts of both the nonprinted and printed papers of different batches were a…