Quantitative Determination of Thiamine-Derived Taste Enhancers in Aqueous Model Systems, Natural Deep Eutectic Solvents, and Thermally Processed Foods

2020 ◽  
Vol 68 (22) ◽  
pp. 6181-6189
Author(s):  
Laura Brehm ◽  
Oliver Frank ◽  
Josef Ranner ◽  
Thomas Hofmann
Keyword(s):  
Quantitative Determination ◽  
Deep Eutectic Solvents ◽  
Model Systems ◽  
Processed Foods ◽  
Natural Deep Eutectic Solvents ◽  
Thermally Processed

scholarly journals Highly Efficient Extraction Procedures Based on Natural Deep Eutectic Solvents or Ionic Liquids for Determination of 20-Hydroxyecdysone in Spinach

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4736
Author(s):  
Sylwia Bajkacz ◽  
Kornelia Rusin ◽  
Anna Wolny ◽  
Jakub Adamek ◽  
Karol Erfurt ◽  
...  
Keyword(s):  
Ionic Liquids ◽  
Extraction Procedure ◽  
Deep Eutectic Solvents ◽  
Molar Ratio ◽  
Green Extraction ◽  
Natural Deep Eutectic Solvents ◽  
Efficient Extraction ◽  
Solid Liquid ◽  
Extraction Agent

A novel, efficient extraction procedure based on natural deep eutectic solvents (NADES) and ionic liquids (ILs) for determination of 20-hydroxyecdysone (20-E) in spinach has been developed. NADES, the first green extraction agent, with different hydrogen bond donors and acceptors are screened in order to determine extraction efficiencies. NADES consisting of lactic acid and levulinic acid at a molar ratio of 1:1 exhibits the highest yields. ILs, the second green extraction agent, with various cations and anions are also investigated, where [TEA] [OAc]·AcOH, χAcOH = 0.75 displays the highest recovery. Moreover, NADES-SLE and IL-SLE (SLE, solid-liquid extraction) parameters are investigated. Using the obtained optimized method, the recoveries of the target compound in spinach are above 93% and 88% for NADES-SLE and IL-SLE procedure, respectively. The methods display good linearity within the range of 0.5–30 μg/g and LODs of 0.17 µg/g. The proposed NADES-SLE-UHPLC-UV and IL-SLE-UHPLC-UV procedures can be applied to the analysis of 20-E in real spinach samples, making it a potentially promising technique for food matrix. The main advantage of this study is the superior efficiency of the new, green extraction solvents, which results in a significant reduction of extraction time and solvents as compared to those in the literature.

scholarly journals Physicochemical Properties, Cytotoxicity, and Antioxidative Activity of Natural Deep Eutectic Solvents Containing Organic Acid

2019 ◽  
Vol 33 (1) ◽  
pp. 1-18 ◽  
Author(s):  
Anamarija Mitar ◽  
Manuela Panić ◽  
Kristina Radošević ◽  
Ivana Radojčić Redovniković ◽  
Kristina Zagajski Kučan ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidative Activity ◽  
Deep Eutectic Solvents ◽  
Oxygen Radical ◽  
Structural Variations ◽  
Natural Deep Eutectic Solvents ◽  
Environmentally Safe ◽  
Mcf 7

Natural deep eutectic solvents (NADES) may be considered ‘designer solvents’ due to their numerous structural variations and the possibility of tailoring their physicochemical properties. Prior to their industrial application, characterization of NADES is essential, including determination of their physicochemical properties, cytotoxicity, and antioxidative activity. The most important physicochemical properties of eight prepared NADES (choline chloride:malic acid, proline:malic acid, choline chloride:proline:malic acid, betaine:malic acid, malic acid:glucose, malic acid:glucose:glycerol, choline chloride:citric acid, and betaine:citric acid) were measured as functions of temperature and water content. In general, the structure of prepared NADES greatly influences their physical properties, which could be successfully modified and adjusted by addition of water. All tested NADES were absolutely benign and noncorrosive for investigated steel X6CrNiTi18-10. Furthermore, cytotoxicity of prepared solvents was assessed toward three human cell lines (HEK-293T, HeLa, and MCF-7 cells), and antioxidative activity was measured by the Oxygen Radical Absorbance Capacity (ORAC) method. With regard to cell viability, all tested NADES containing carboxylic acid could be classified as practically harmless and considered environmentally safe. The ORAC values indicated that the tested NADES displayed antioxidative activity.

scholarly journals Formation and decomposition of 3-chloropropane-1,2-diol in model systems

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S263-S266 ◽  
Author(s):  
M. Doležal ◽  
P. Calta ◽  
J. Velíšek
Keyword(s):  
Rate Constants ◽  
Maximum Concentration ◽  
Order Reaction ◽  
Model Systems ◽  
Processed Foods ◽  
Surface Layers ◽  
First Order ◽  
Maximum Value ◽  
Thermally Processed ◽  
Added Salt

Model experiments were carried out using mixtures of 3-chloropropane-1,2-diol (3-MCPD), its precursor glycerol, NaCl, water and an emulsifier. The aim of this study was to simulate formation and decomposition of 3-MCPD at the surface layers of thermally processed foods containing naturally present or intentionally added salt. The formed 3-MCPD levels depend on temperature and reach the maximum value at 230°C. One kg of glycerol gives rise to about 50 mg of 3-MCPD, while about 0.6 mg of 3-MCPD arise at 100°C. The rate constants k<sub>1</sub> of 3-MCPD formation from glycerol and constants k<sub>2</sub> of 3-MCPD decomposition were calculated employing the first order reaction kinetics. The rate constants k<sub>2</sub> of 3-MCPD degradation are higher than the respective constants of its formation. Other kinetic parameters (time of maximum concentration) were also calculated and the achieved results were discussed with respect to levels of 3-MCPD in foods.

A generic method for the determination of acrylamide in thermally processed foods

2006 ◽  
Vol 1120 (1-2) ◽  
pp. 194-198 ◽  
Author(s):  
Vural Gökmen ◽  
Hamide Z. Şenyuva
Keyword(s):  
Processed Foods ◽  
Thermally Processed

Shelf Life Determination of Thermally Processed Foods

2003 ◽  
Author(s):  
Michele H. Perchonok ◽  
Beverly Swango ◽  
Irene Stevens ◽  
Michelle Clynch
Keyword(s):  
Shelf Life ◽  
Processed Foods ◽  
Thermally Processed

scholarly journals Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid Chromatography

2009 ◽  
Vol 92 (5) ◽  
pp. 1460-1463 ◽  
Author(s):  
Vural Gökmen ◽  
Arda Serpen ◽  
Francisco J Morales
Keyword(s):  
Acid Hydrolysis ◽  
Early Stage ◽  
Cost Effective ◽  
Processed Foods ◽  
Hydrophilic Interaction ◽  
Amadori Compound ◽  
Thermally Processed ◽  
Lysine Residues ◽  
Hydrolysis Of

Abstract Furosine, a marker of the impairment of lysine residues in protein, is formed during acid hydrolysis of the Amadori compound generated at the early stage of the Maillard reaction in thermally treated foods. An analytical method is described for the determination of furosine in thermally processed foods. The method entails acid hydrolysis of food, SPE cleanup with a hydrophilic-lipophilic sorbent, and hydrophilic interaction LC separation. The main advantage of the method is the separation of furosine by means of hydrophilic interaction LC analysis, which simply avoids ion-pairing agents during the chromatography for a complete baseline separation, or avoids the use of a metal-free chromatographic device. In addition, by combining microwave hydrolysis with hydrophilic interaction LC, the complete determination of furosine in a food sample takes approximately 2530 min. The LOD and the LOQ were 0.7 and 2.3 mg/kg, respectively, for furosine, based on S/Ns of 3 and 10, respectively. The recoveries ranged from 94.6 3.1 to 98.6 1.7 for spiking levels of 1001000 mg/kg sample. The method is easy to use and cost-effective, and gave reproducible results for both within-day and day-to-day tests.

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