1,721,070 research outputs found
La “catena acilglicerolica” dell’olio vergine di oliva - Caratterizzazione analitica della varie frazioni, delle classi e delle specie isomere/enantiomere di appartenenza e significato dei risultati in relazione alla qualità del prodotto
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Il selenio nel latte di capra. Significato nutrizionale e confronto del contenuto con quello del latte vaccino, determinati con metodo HPLC con rivelazione fluorimetrica del derivato Se-DAN-piaz-selenolo
No full textStructural changes of triacylglycerol and diacylglycerol fractions during olive drupe ripening
No full textNARP-HPLC di triacilgliceroli con rivelazione UV a serie di diodi. Approccio chemiometrico per la soluzione di problemi quali e quantitativi
No full textOxidative modifications of conjugated and unconjugated linoleic acid during heating
No full textThe oxidative stability of conjugated linoleic (CLA) and linoleic (LA) acids in different chemical forms (free acids, methyl esters and homogeneous triacylglycerols) was compared. All model systems were heated at 180°C for different times (15, 30, 45 and 60 min). The primary oxidation products were evaluated by spectrophometric analysis, while the volatile compounds were determined by solid phase microextraction (SPME), coupled with gas chromatography-mass spectrometry (HRGC-MS). The isomer profile modifications were investigated by silver ion high performance liquid chromatography (Ag+-HPLC) equipped with an UV detector. Generally, peroxide values decreased during the heating time.
Among the volatiles, saturated aldehydes were the most represented
compounds. Isomerization of cis,trans and trans,cis CLA to trans,trans
isomers was observed mainly for the methyl form of CLA. The three
different chemical forms of LA never showed isomerization phenomena
NARP-HPLC of triacylglycerols with light scattering detection. Chemometric approach for selectivities and response factors prediction
No full textCharacterization of Volatile Fraction of Saffron from Central Italy (Cascia, Umbria)
No full textSaffron, the world's most expensive spice, is valuable for its color, taste, aroma, and properties, which are influenced by the postharvest treatments. In this research solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was performed to analyze saffron produced in the area of Cascia, central Italy. The samples were dried under different conditions as a function of time and temperature. The main volatiles in addition to safranal were isophorone, 4-ketoisophorone, and 2,2,6-trimethyl-1,4-cyclohexanedione. In some samples, two new compounds (2,4,4-trimethyl-1-pentene and 1,3,3-trimethyl-7-oxabicyclo[4.1.0]heptane-2,5-dione) were identified. Their content increased with drying temperature and time and they could be characteristic of saffron produced in the selected geographical area. Moreover the results confirmed that the drying conditions strongly influenced saffron volatile profile
Effect of the aminopeptidase from Pseudomonas fluorescens ATCC 948 on synthetic bitter peptides, bitter hydrolysate of UHT milk proteins and on the ripening of Italian Caciotta type cheese
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