1,721,055 research outputs found
Introducing an environmentally friendly method for detecting aflatoxins in pistachios: an innovative approach utilizing deep eutectic solvents
No full textChromatographic fingerprint of Pistacia vera fruits: an aromatic tour around the world
No full textAroma is a key organoleptic characteristic of pistachio that determines its quality and consumer acceptance. As for all the natural products, the aroma is highly dependent on many variables such as the cultivar, geographical origins, harvesting conditions, storage, etc. Most of the pistachio production comes from countries with a warm, arid climate, indeed, the world’s leading producers of pistachio are Iran, the United States (USA), Italy, Greece, Tunisia, Turkey, Syria, and Spain. Determining their characteristic aroma fingerprints is essential not only from a consumer acceptance viewpoint but also for standardizing pistachio-based product production in industries. In the present study, the volatile organic compounds (VOCs) of pistachio from different geographic origins, were evaluated. To perform this evaluation, a high-capacity concentration (HCC) tool, named HiSorbTM, was used. HiSorbTM bridges the gap between solid phase micro-extraction (SPME) and stir bar sorptive extraction (SBSE); increasing sensitivity and repeatability, thanks to an automated and easy handling interface. Different HiSorbTM probes were evaluated to obtain the best results, as well as temperature and time of extraction. VOCs extracted with HiSorbTM were successively analyzed with two-dimensional comprehensive gas chromatography-mass spectrometry (GC×GC-MS), equipped with a reversed fill/flush flow modulator. The use of multidimensional gas chromatography allows an enhancement of separation power and maximises the level of information extracted, obtaining in this way a chromatographic fingerprint of pistachio’s VOCs
Unlocking the aroma compounds of pistachios using the power of multi-dimensional gas chromatography
No full textThe quality and consumer acceptance of pistachios heavily rely on their distinctive aroma, which serves as a crucial organoleptic characteristic. Similar to other natural products, the aroma of pistachios is influenced by numerous factors, including the cultivar, geographical origin, harvesting conditions, and storage methods. The majority of pistachio production occurs in countries with warm and arid climates. Notably, Iran, the United States (USA), Italy, Greece, Tunisia, Turkey, Syria, and Spain stand out as the world's leading pistachio producers. Characterizing the unique aroma profiles of pistachios is essential not only for consumer acceptance but also for establishing standardized production processes in the industry. In this particular study, the volatile organic compounds (VOCs) present in pistachios sourced from various geographic locations were evaluated. The assessment employed a high-capacity concentration (HCC) tool called HiSorbTM, which bridges the gap between solid phase micro-extraction (SPME) and stir bar sorptive extraction (SBSE), thereby enhancing sensitivity and repeatability through its automated and user-friendly interface. Different HiSorbTM probes were assessed to determine the optimal parameters, including extraction temperature and duration. Subsequently, the VOCs extracted using HiSorbTM were subjected to two-dimensional comprehensive gas chromatography-mass spectrometry (GC×GC-MS) analysis, utilizing a reversed fill/flush flow modulator. The use of multidimensional gas chromatography enhances the separation power and maximizes the amount of information obtained, resulting in a comprehensive chromatographic fingerprint of the VOCs present in pistachios
Optimization and Validation of a Cheaper, Safer, and More Sustainable Methodology for Aflatoxins Determination in Rich-Lipidic Matrices (Pistachio Nuts) Using Deep Eutectic Solvent Extraction and UHPLC-FLD Analysis.
Full text linkpeer reviewedAflatoxins pose a major health concern and require strict monitoring in food products. Existing methods rely on hazardous organic solvents for extraction, prompting the development of a greener alternative. This study explores deep eutectic solvents (DESs) for aflatoxin extraction from pistachios, a valuable food product prone to aflatoxin contamination. The proposed method utilizes DES extraction followed by solid-phase extraction cleanup and ultrahigh-performance liquid chromatography coupled with fluorescence detector analysis. Recovery rates ranged from 85.5 to 99.1% for pistachios spiked with 1-8 ng/g aflatoxins, in compliance with EU regulations, with coefficients of variation less than 2.94%. The method demonstrates good sensitivity with limits of detection and quantification in the range of 0.02-0.22 ng/g and 0.05-0.72 ng/g, respectively. Greenness assessment using AGREEPrep and White Analytical Chemistry metrics confirms its environmental sustainability. This approach offers a promising, safer, and more eco-friendly alternative for aflatoxin extraction from complex food matrices like pistachios
Advances in LC-MS for food analysis
No full textWithin the wide host of hyphenated techniques, liquid chromatography-mass spectrometry (LCMS) has recently emerged to a central role in different fields, including food analysis. In this review, the most recent LC-MS approaches are overviewed; technical requirements for linkage of an LC system to an MS one, are also briefly discussed. In addition, advantages to be gained by the employment of on-line 2DLC in the “comprehensive” mode are illustrated, as well as selected applications for the analysis of most common foodstuffs, namely triacylglycerols, carotenoids, and polyphenols. Finally, future trends toward the use of LC-MS in the food field are reported
Optimization of headspace high-capacity tool coupled to two-dimensional gas chromatography–mass spectrometry for mapping the volatile organic compounds of raw pistachios. A proof-of-concept on the classification ability by geographic origin
No full textpeer reviewedAn optimized procedure for extracting and analyzing raw pistachio volatiles was developed through headspace sampling with high-capacity tools and subsequent analysis using comprehensive two-dimensional gas chromatography coupled with mass spectrometry. The examination of 18 pistachio samples belonging to different geographic areas led to the identification of a set of 99 volatile organic compounds (VOCs). Molecules were putatively identified using linear retention index, mass spectra similarity, and two-dimensional plot location. The impact of preprocessing and processing techniques on the aligned data matrix from a set of samples of different geographical origins, after removing contaminants, was evaluated. The combination of scaling with log-transformation, normalization with z-score, and data reduction with random forest machine learning algorithm generated a panel of 16 discriminatory VOC molecules. As a proof of concept, raw pistachios' VOC profile was employed for the first time to tentatively classify them based on their geographical origin
Multi-dimensional gas chromatography: a powerful tool to unwrap the aroma compounds of pistachios
No full textCharacterisation of minor components in vegetable oil by comprehensive gas chromatography with dual detection
No full textThe profile of minor compounds, such as alcohols, sterols, free and alkyl fatty acids, waxes, etc., was investigated in different vegetable oils by a comprehensive gas chromatographic system, coupled with a simultaneous dual detection (flame ionisation detector and mass spectrometer) for quantitative and qualitative purposes. Such a system generated a unique two-dimensional chromatogram to be used as a chemical fingerprint. Multi-level information, due not only to a more "comprehensive" preparation technique, but also thanks to the exploitation of a more powerful and sensitive analytical determination allowed the extrapolation of diagnostic information from the minor components profile of different vegetable oils, along with their characteristic profile. Furthermore, an admixture of an extra virgin olive oil with a low amount of sunflower and palm oils was evaluated, attesting to the powerful diagnostic information provided by the proposed approach
Fingerprinting of vegetable oil minor components by multidimensional comprehensive gas chromatography with dual detection
No full textThe potentiality of a multidimensional comprehensive gas chromatographic (GC × GC) method, employing a simultaneous dual detection (FID and mass spectrometer), to generate peculiar two-dimensional chromatograms to be used as a chemical fingerprint, was investigated to characterize minor compounds in edible oil, particularly olive oil. The best column combination for this application was investigated comparing two column sets (orthogonal or reverse-type), equivalent in terms of theoretical plate number, but differing in stationary phase combination. The apolar × mid-polar set gave a superior separation power, thus was used for further characterization. Different levels of information were extrapolated from the two-dimensional chromatogram. Using the FID, reliable quantification of the alkyl esters fatty acids and waxes was obtained, comparable to the results obtained using the official method, as required by the European legislation. However, thanks to a slight modification of the sample preparation method, the increased separation power obtained using the GC × GC method, and the support of the mass spectrometer detector, further diagnostic information was extrapolated considering the free sterol and tocopherol fractions. In particular, the profiles of extra virgin olive oil samples were compared with a hazelnut oil sample, highlighting that the latter was characterized by a larger number of compounds, completely absent in the extra virgin olive oil samples, which can be used to detect illegal admixtures
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