scholarly journals 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 417
Author(s):  
Gabriella Giovanelli ◽  
Carola Cappa
Keyword(s):  
Heat Treatment ◽  
Regression Models ◽  
Correlation Coefficients ◽  
Principal Component ◽  
Treatment Intensity ◽  
Potential Health ◽  
Potential Health Risk ◽  
High Consumption ◽  
Best Fitting ◽  
Colour Indices

5-hydroxymethylfurfural (HMF) is formed during bread baking as a Maillard reaction product (MRP); it can exert toxicity and it is regarded as a potential health risk because of its high consumption levels in western diets. The aim of this study was to evaluate HMF formation in bread as a function of heat treatment intensity (HTI) and to investigate correlations between HMF and easily detectable browning indices. White breads were baked at 200 °C and 225 °C for different baking times for a total of 24 baking trials. Browning development was evaluated by reflectance colorimetric and computer vision colour analysis; MRP were quantified spectrophotometrically at 280, 360 and 420 nm and HMF was determined by HPLC. HMF concentrations varied from 4 to 300 mg/kg dw. Colour indices (100–L*) and Intensity mean resulted significantly correlated between each other (r = −0.961) and with MRP (r ≥ 0.819). The effects of the different HTI were visualized by principal component analysis and the data were used to evaluate the best fitting regression models between HMF concentration and other browning indices, obtaining models with high correlation coefficients (r > 0.90).

scholarly journals Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

Molecules ◽  
2020 ◽  
Vol 25 (24) ◽  
pp. 6027
Author(s):  
Heting Qi ◽  
Shenghua Ding ◽  
Zhaoping Pan ◽  
Xiang Li ◽  
Fuhua Fu
Keyword(s):  
Gas Chromatography ◽  
Comprehensive Evaluation ◽  
Solid Phase ◽  
Pearson Correlation ◽  
Effective Means ◽  
Correlation Coefficients ◽  
Principal Component ◽  
Rapid Identification ◽  
Gas Chromatography Mass Spectrometry ◽  
Potential Health

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.

Occurrences of Giardia cysts in beach water

1998 ◽  
Vol 38 (12) ◽  
pp. 73-76 ◽  
Author(s):  
B. S. W. Ho ◽  
T.-Y Tam
Keyword(s):  
Health Risk ◽  
Water Sample ◽  
Water Samples ◽  
High Concentration ◽  
Potential Health ◽  
Infectious Dose ◽  
Potential Health Risk ◽  
E Coli ◽  
Beach Water ◽  
Giardia Cysts

A total of 64 beach water samples with various bacteriological quality (Grades 1 to 4) were analysed for their bacteriological and parasitological contents (E coli and Giardia cysts respectively). Results indicated that Giardia cysts were detected in less than 10% of the Grade 1 beach water samples with E coli concentrations of <24/100mL. For Grades 2, 3 & 4 beach water samples, Giardia cysts were found, respectively, in 85, 50 and 64% of the samples. Except for one beach water sample which had an unusually high concentration of Giardia cysts (23 cysts/L), they were generally present at moderate concentrations (<10 cysts/L) in all other beach water samples. Despite moderate levels of Giardia cysts present in beach water of different grades, the potential health risk faced by swimmers bathing in local beach water needs to be carefully assessed as Giardia is known to have a low infectious dose.

Chemometric Analysis for the Classification of some Groups of Drugs with Divergent Pharmacological Activity on the Basis of some Chromatographic and Molecular Modeling Parameters

2018 ◽  
Vol 21 (2) ◽  
pp. 125-137
Author(s):  
Jolanta Stasiak ◽  
Marcin Koba ◽  
Marcin Gackowski ◽  
Tomasz Baczek
Keyword(s):  
Correlation Analysis ◽  
Pharmacological Activity ◽  
Correlation Coefficients ◽  
Principal Component ◽  
Cardiovascular Drugs ◽  
New Drugs ◽  
Analgesic Drugs ◽  
Starting Point ◽  
Chromatographic Parameters

Aim and Objective: In this study, chemometric methods as correlation analysis, cluster analysis (CA), principal component analysis (PCA), and factor analysis (FA) have been used to reduce the number of chromatographic parameters (logk/logkw) and various (e.g., 0D, 1D, 2D, 3D) structural descriptors for three different groups of drugs, such as 12 analgesic drugs, 11 cardiovascular drugs and 36 “other” compounds and especially to choose the most important data of them. Material and Methods: All chemometric analyses have been carried out, graphically presented and also discussed for each group of drugs. At first, compounds’ structural and chromatographic parameters were correlated. The best results of correlation analysis were as follows: correlation coefficients like R = 0.93, R = 0.88, R = 0.91 for cardiac medications, analgesic drugs, and 36 “other” compounds, respectively. Next, part of molecular and HPLC experimental data from each group of drugs were submitted to FA/PCA and CA techniques. Results: Almost all results obtained by FA or PCA, and total data variance, from all analyzed parameters (experimental and calculated) were explained by first two/three factors: 84.28%, 76.38 %, 69.71% for cardiovascular drugs, for analgesic drugs and for 36 “other” compounds, respectively. Compounds clustering by CA method had similar characteristic as those obtained by FA/PCA. In our paper, statistical classification of mentioned drugs performed has been widely characterized and discussed in case of their molecular structure and pharmacological activity. Conclusion: Proposed QSAR strategy of reduced number of parameters could be useful starting point for further statistical analysis as well as support for designing new drugs and predicting their possible activity.

scholarly journals Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains

Toxins ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 434
Author(s):  
Pascaline Bahati ◽  
Xuejun Zeng ◽  
Ferdinand Uzizerimana ◽  
Ariunsaikhan Tsoggerel ◽  
Muhammad Awais ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
High Performance ◽  
Apple Juice ◽  
Adsorption Mechanism ◽  
Health Hazard ◽  
Principal Component ◽  
Poor Quality ◽  
Potential Health ◽  
Potential Health Hazard ◽  
Kefir Grains

In the food industry, microbiological safety is a major concern. Mycotoxin patulin represents a potential health hazard, as it is heat-resistant and may develop at any stage during the food chain, especially in apple-based products, leading to severe effects on human health, poor quality products, and profit reductions. The target of the study was to identify and characterize an excellent adsorbent to remove patulin from apple juice efficiently and to assess its adsorption mechanism. To prevent juice fermentation and/or contamination, autoclaving was involved to inactivate bacteria before the adsorption process. The HPLC (high-performance liquid chromatography) outcome proved that all isolated strains from kefir grains could reduce patulin from apple juice. A high removal of 93% was found for juice having a 4.6 pH, 15° Brix, and patulin concentration of 100 μg/L by Lactobacillus kefiranofacien, named JKSP109, which was morphologically the smoothest and biggest of all isolates in terms of cell wall volume and surface area characterized by SEM (Scanning electron microscopy) and TEM (transmission electron microscopy). C=O, OH, C–H, and N–O were the main functional groups engaged in patulin adsorption indicated by FTIR (Fourier transform–infrared). E-nose (electronic nose) was performed to evaluate the aroma quality of the juices. PCA (Principal component analysis) results showed that no significant changes occurred between control and treated juice.

scholarly journals Seed Set Patterns in East African Highland Cooking Bananas Are Dependent on Weather before, during and after Pollination

Horticulturae ◽  
2021 ◽  
Vol 7 (7) ◽  
pp. 165
Author(s):  
Allan Waniale ◽  
Rony Swennen ◽  
Settumba B. Mukasa ◽  
Arthur K. Tugume ◽  
Jerome Kubiriba ◽  
...  
Keyword(s):  
Critical Period ◽  
Floral Development ◽  
Seed Set ◽  
Correlation Coefficients ◽  
Principal Component ◽  
Maximum Temperature ◽  
Fruit Pulp ◽  
East African ◽  
Average Temperature ◽  
Wild Banana

Seed set in banana is influenced by weather, yet the key weather attributes and the critical period of influence are unknown. We therefore investigated the influence of weather during floral development for a better perspective of seed set increase. Three East African highland cooking bananas (EAHBs) were pollinated with pollen fertile wild banana ‘Calcutta 4′. At full maturity, bunches were harvested, ripened, and seeds extracted from fruit pulp. Pearson’s correlation analysis was then conducted between seed set per 100 fruits per bunch and weather attributes at 15-day intervals from 105 days before pollination (DBP) to 120 days after pollination (DAP). Seed set was positively correlated with average temperature (P < 0.05–P < 0.001, r = 0.196–0.487) and negatively correlated with relative humidity (RH) (P < 0.05–P < 0.001, r = −0.158–−0.438) between 75 DBP and the time of pollination. After pollination, average temperature was negatively correlated with seed set in ‘Mshale’ and ‘Nshonowa’ from 45 to 120 DAP (P < 0.05–P < 0.001, r = −0.213–−0.340). Correlation coefficients were highest at 15 DBP for ‘Mshale’ and ‘Nshonowa’, whereas for ‘Enzirabahima’, the highest were at the time of pollination. Maximum temperature as revealed by principal component analysis at the time of pollination should be the main focus for seed set increase.

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