1,721,027 research outputs found
Fatty acids by high-performance liquid chromatography and evaporative light-scattering detector
No full textAhigh-performance liquid chromatographic (HPLC) separation method with an evaporative light-scattering detector (ELSD) has been developed
for the separation and quantitative analysis of fatty acid methyl esters (FAME) in three different oils. Reverse-phased C18 HPLC separation of
13 FAME is achieved using a methanol/water eluent mixture. The retention times (RT) reflect the elution behavior of these compounds on C18
reversed-phase HPLC. The proposed method is tested on: soybean oil (Glycine max L.) as reference sample, rice bran oil (Oryza sativa L.), pumpkin
seed oil (Cucurbita pepo L.) and algal oil (Arthrospira platensis Nordst.)
Subcritical Water Extraction of Phenolics from Artichoke (Cynara scolymus L.) Byproducts
No full textExtraction of the phenolic fraction contained in artichoke leaves was investigated by using Subcritical Water, and the influence of water temperature and pH was studied over the range 110-180°C and 2.3-5.7, respectively. A significant influence of the extraction parameters was observed and the association of high temperatures and high pH had a negative impact on the extraction yields. Chlorogenic acid showed to be prone to degradation at higher temperatures and good phenolics extraction yields could be obtained at intermediate pH and temperature values, were recoveries of 50, 300, 120 and 30% could be obtained, for chlorogenic acid, cynarin, luteolin and apigenin
Preparative supercritical fluid extraction for quality control in beer industry
No full textBarley is the main raw material for beer production but must first be converted into malt before its use in brewing. Unmalted cereals, such as corn, rice, wheat, and sorghum, are often used as adjuncts in some countries. Corn products are traditionally used as an adjunct in the USA and Europe because it provides extract at a lower cost (a more cost effective form of carbohydrate) than is available from malted barley. Corn adjuncts are readily available, and provide other positive effects such as color adjustment, fuller flavor, etc. The addition of corn products as a raw material in an all-malt beer recipe is considered a beer adulteration. The aim of this research was the evaluation of the fatty acids pattern as a method for ascertaining the presence of corn grits as an adjunct in beer, and to determine if its presence is checkable in labeled all-malt beers. A correlation between the different pattern of fatty acids in beer with and without corn grits could be an index to evaluate the presence of solid corn adjunct in beer. Lipid content and fatty acids profile were evaluated in malt and corn, in stated all-malt beer and in stated beer with added corn grits. The results obtained in this preliminary study show a potential correlation between fatty acids of beer lipids and different raw materials in the recipe
Supercritical fluid extraction for quality control in beer industry
No full textThe knowledge of lipid composition in beer ingredients (malt and corn grits) and wort enables the quality control for final product. Since supercritical fluid extraction (SFE) is an efficient technique for preparing samples for analysis without the use of solvents, in this research Supercritical CO2 (SC–CO2) extraction was compared with the traditional Soxhlet one for a gravimetric determination of total lipids on malt and
corn grits. The obtained extracts were then analyzed by HPLC-ELSD after TLC separation of triacylglycerols (TAGs) for lipids fingerprint. The extraction of total fats achieved by a 60-min run with pure CO2 at 65MPa and 100 ◦C was 43% higher than that produced by Soxhlet performed for
9 h for malt. The extraction was intermediate for SFE at 60 and 80 ◦C. The recovery of the TAG obtained with SC–CO2 at 100 ◦C was statistically comparable with results from Soxhlet extraction
Selfcontrol for food hygiene and traditional products: a possible coexistence.
No full textIn the last decade there has been an evolution in the concept of Quality. From an initial technical management of validation tests on the final products, nowadays the focus is on Total Quality Management, which includes application of GMP's, standardization of manufacturing processes, integration between quality control and production.
In the early 70’s the strict safety requirements setup by NASA for foodstuffs to be used by astronauts, brought to the development of new concepts in hazards and risk management in food processing. This new approach was named HACCP (Hazard Analysis and Critical Control Point) and is based on the identification and control of specific points in the food production chain, so to be able to guarantee the lowest possible health risk for the final consumer. However, in order to be effective HACCP needs a detailed analysis of the production system, starting from the supply of raw materials up to the final storage and/or commercialization steps, and above all of the utmost importance is the total involvement of the food manufacturers .
In 1997 a new set of hygiene rules in food production became compulsory in Italy and since then there have been several problems in the application of these rules to many typical products obtained artisanally and whose consumption goes back to decades or even centuries. Because of these problems the Italian Ministry for Agricultural and Forestry Politics has recently published regulations for the identification of "traditional products", being considered traditional those foodstuffs obtained with processing and preserving technologies well established since at least 25 years. The exact definition of the manufacturing specifications allows also to identify the derogations to the existing food hygiene laws for which one should file an application, in order not to loose the typicality of well defined foodstuffs. To attain such goal is however fundamental to keep in strict contact with the producers and to try to identify all the typical products existing all over the country. This with the aim of making the best use of the EU rules about typical products and at the same time to preserve the consumers from any possible health hazards
Antioxydants in organic and traditional sunflower seed oils.
No full textThe increasing awareness of consumers about food and health, and the potential or real contamination problems of some foodstuffs has created and increasing demand for foods that the consumers perceive as "natural and genuine". For these reasons the importance of the organic agriculture is growing and nowadays products obtained with organic agriculture are of the utmost interest for the food as well as for the cosmetic and pharmaceutical industries.
In the last 30 years the world production of sunflower seeds has had a significant increase compared to other seed oil cultivation and in Italy there are about 250.000 hectare destined to sunflower cultivation, mainly located in the central and Southern regions. Sunflower seeds are very rich in oil (about 50% by weight) and from a chemical point of view the oil is considered very good for human consumption, because of its high ratio polyunsaturated/saturated fatty acids and the high content in linoleic acid.
The production of an organic seed oil must be based on technical processes that respect the principles of the organic agriculture, therefore it is not possible to use toxic and pollutant organic solvents such as hexane. However, extraction by just pressing the seeds has often a limited economical value because of the high amount of oil that remains in the pressed cake, even if the final content in natural antioxidants of the oil is not significatively affected by the pressing process. This is important for sunflower oil that is richer in vitamin E (about 650 ppm of alfa-tocopherol) than many other edible oils, and therefore is very important to preserve this antioxidants fraction. A possible alternative could be represented by the use of the supercritical fluid extraction technology based on the utilization of CO2 at supercritical conditions, a substance that has the status of "generally recognized as safe" (GRAS).
The aim of this work was to evaluate, with special attention to the tocopherol fraction, the quality of an organic sunflower oil extracted using a "mild technology" with low environmental impact such as supercritical CO2, with the quality of organic and non organic sunflower oil produced with traditional extraction techniques
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