Search results for "Food analysis"
showing 7 items of 137 documents
Influence of aroma compounds on the mechanical properties of pectin gels.
2004
A detailed study of the rheological behavior of pectin gels, in the presence of aroma compounds in food concentration is reported. In high methoxylated pectin (HMP) gels, it has not yet been shown if aroma compounds can be responsible for modifications in rheology. Two rheological techniques were used to measure the impact of aroma substances on rheological properties of HMP-based systems. Maximum strain to fracture (sigma F) was compared between flavored and unflavored gels on stress-displacement curve, which was obtained with uniaxial compression until fracture. An oscillatory rheometer was applied to determine the gelation time (Tgel). It appeared that all the aroma compounds studied inc…
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…
Determination of albendazole and ivermectin residues in cattle and poultry-derived samples from India by micellar liquid chromatography
2021
We have developed a method, based on micellar liquid chromatography, to determine albendazole and ivermectin in dairy products and biological waste from bovine, as well as edible tissues from poultry. Anthelmitics were resolved in less than 10 min using a C18 column and a mobile phase of 0.15 mol/L sodium dodecyl sulfate – 6% 1-pentanol at buffered at pH 7 with a 0.01 M phosphate salt, running under isocratic mode at 1 mL/min. Detection was by absorbance at 292 nm. Method was successfully validated following official validation guidelines, in terms of: selectivity, sensitivity, calibration range (0.0125−0.5 mg/kg to 25−50 mg/kg), linearity (r2 > 9990), trueness (86.3–105.6%), precision (<12…
Determining nanomaterials in food
2011
Abstract Nanotechnology has emerged as one of the most innovative technologies and has the potential to improve food quality and safety. However, there are a few studies demonstrating that nanomaterials (NMs) are not inherently benign. This review highlights some current applications of NMs in food, food additives and food-contact materials, and reviews analytical approaches suitable to address food-safety issues related to nanotechnology. We start with a preliminary discussion on the current regulatory situation with respect to nanotechnology in relation to foods. We cover sample preparation, imaging techniques (e.g., electron microscopy, scanning electron microscopy and X-ray microscopy),…
Inductively coupled plasma optical emission spectroscopy determination of trace element composition of argan oil.
2011
A methodology based on inductively coupled plasma optical emission spectroscopy (ICP-OES) after microwave assisted acid digestion has been developed to determine the trace element content of Moroccan argan oil. Limit of detection values equal or lower than few mg/kg were obtained for all elements under study. To assure the accuracy of the whole procedure, recovery studies were carried out on argan oil samples spiked at different concentration levels from 10 to 200 µg/L. Quantitative average recovery values were obtained for all elements evaluated, demonstrating the suitability of this methodology for the determination of trace elements in argan oil samples. Aluminum, calcium, chromium, iro…
Determination of Cd, Co, Cu, Fe, Pb, Mn, Ni and Zn in diets: Development of a method
1991
A method useful for the determination of cadmium, cobalt, copper, iron, lead, manganese, nickel and zinc in diets is described. Organic matter is destroyed applying a wet procedure, and element content is measured by flame atomic absorption spectroscopy (FAAS) in the case of copper, iron, manganese, nickel and zinc, and by graphite furnace (GF-AAS) in the case of cadmium, cobalt and lead. The matrix interference study is carried out. Values found for linearity, detection and quantitation limits as well as accuracy show that the described method is useful to determine the elements taken into account at usual levels in diets.
A review of recent evidence in human studies of n-3 and n-6 PUFA intake on cardiovascular disease, cancer, and depressive disorders: does the ratio r…
2015
AbstractPolyunsaturated fatty acids (PUFAs) have been considered of great interest for human health due to their potential anti-inflammatory action that may protect from a number of chronic-degenerative diseases with an inflammatory pathogenesis. This review aimed to report the most updated evidence of both n-3 and n-6 PUFAs effect on cardiovascular disease, cancer, and depression in humans. Attention has been also paid to those studies exploring the effects of the ratio intake. Results from pooled analyses of human studies reported a general positive effect of n-3 PUFAs intake on all outcomes considered. In contrast, the role of n-6 PUFAs on human health needs to be better assessed in orde…