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1.
Horvatovich P Miesch M Hasselmann C Delincée H Marchioni E 《Journal of agricultural and food chemistry》2005,53(15):5836-5841
The 2-alkylcyclobutanones (2-ACBs) are formed from triglycerides by irradiation treatment and may be used as markers for this type of food processing. This paper describes a detection method for the analysis of monounsaturated alkyl side chain 2-ACBs, which is formed upon irradiation from monounsaturated fatty acids which frequently are the most abundant fatty acids in foods. The estimated radioproduction yields of the cis-2-(dodec-5'-enyl)-cyclobutanones (cis-2-dDeCB) and the cis-2-(tetradec-5'-enyl)-cyclobutanones (cis-2-tDeCB) were 1.0 +/- 0.5 and 0.9 +/- 0.2 nmol.mmol(-1) precursor fatty acid.kGy(-1), respectively, being similar to that of saturated 2-ACBs. The stability study of the s- and mu-2-ACBs in poultry meat samples irradiated at 10 kGy and stored for 3-4 weeks at 4 degrees C and 25 degrees C showed that these compounds undergo some transformation, their amounts being reduced by about 50%. These storage losses did not depend on the saturation state of the alkyl side chain. The EI-MS detection limit of 2-tDeCB is 3 times higher (0.6 pmol) than that of 2-dodecylcyclobutanone (0.2 pmol). Consequently, when the oleic acid content of the analyzed food exceeds the content of palmitic acid by a factor of 3, it would be of an advantage to apply 2-tDeCB as a marker for detection of the irradiation treatment. 相似文献
2.
Horvatovich P Werner D Jung S Miesch M Delincee H Hasselmann C Marchioni E 《Journal of agricultural and food chemistry》2006,54(6):1990-1996
The use of a column containing 60 g of silica gel for cleanup and the use of isobutane as a reactant reagent for chemical ionization-mass spectrometric analysis of the saturated and monounsaturated alkyl side-chain 2-alkylcyclobutanones (2-ACBs; specifically induced by irradiation from fat in foods until the proof of contrary) has improved both the sensibility and the selectivity of the method when applied for the detection of irradiated foods. The quality of the chromatograms obtained was improved, allowing the detection of food samples (avocados) irradiated at low doses (0.1 kGy) or irradiated ingredients included in low proportions (less than 5%, wt/wt) in nonirradiated culinary foods. These analytical modifications for the detection of 2-ACBs on the official EN 1785 method enable an extension of its current field of application using common equipment of food quality control laboratories. 相似文献
3.
Araújo MM Marchioni E Bergaentzle M Zhao M Kuntz F Hahn E Villavicencio AL 《Journal of agricultural and food chemistry》2011,59(4):1244-1248
This study attempts to examine the folic acid stability after irradiation treatment, under different physical states, pH values, and atmosphere conditions. Aqueous folic acid samples, folic acid in powder, and wheat flour fortified with folic acid were irradiated by an electron beam (E-beam) between 0 (control) and 10.0 kGy. It was realized that the physical state of folic acid plays an important role on its stability toward E-beam processing, being largely unstable in solution, no matter the pH and atmosphere conditions assayed. Otherwise, folic acid in powder showed huge irradiation stability, even when mixed in a dry food matrix, such as fortified wheat flour samples. 相似文献
4.
Zhang X Julien-David D Miesch M Raul F Geoffroy P Aoude-Werner D Ennahar S Marchioni E 《Journal of agricultural and food chemistry》2006,54(15):5410-5415
UV radiation is able to induce lipid peroxidation. Photooxidation-induced beta-sitosterol oxides were monitored in four vegetable oils exposed to sunlight for 10, 20, and 30 days during May 2005 (northeastern France), exposed to artificial light generated by a high-pressure Hg lamp for 21, 42, and 63 h at room temperature, and exposed to a 10 MeV electron beam at 0.93, 2.69, and 9.30 kGy at 8 degrees C. Quantification was performed by capillary gas chromatography-mass spectrometry according to the total ion current mode and using a reconstructed ion trace chromatogram with specific ion fragments. Sunlight induced the formation of higher amounts of oxides than UV light, while no significant oxidizing effect was observed with electron beam irradiation. However, data suggested that the amount of the main oxides formed was strongly dependent on the dose rate (length of exposure). Accordingly, shorter but more intense treatments had lower oxidizing effects. 相似文献
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Leitao C Marchioni E Bergaentzlé M Zhao M Didierjean L Taidi B Ennahar S 《Journal of agricultural and food chemistry》2011,59(4):1249-1255
A new analytical method (liquid chromatography-antioxidant, LC-AOx) was used that is intended to separate beer polyphenols and to determine the potential antioxidant activity of these constituents after they were allowed to react online with a buffered solution of the radical cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(?+)). Using the LC-AOx method, it was possible to demonstrate that the extent of the antioxidant activity was very much dependent on the phenolic compound considered. The method was also applied to the analysis of beer extracts and allowed the evaluation of their antioxidant activity at different steps of beer processing: brewing, boiling, and fermentation. This study showed that the total antioxidant activity remained unchanged throughout beer processing, as opposed to the polyphenolic content, which showed a 3-fold increase. Hopping and fermentation steps were the main causes of this increase. However, the increase measured after fermentation was attributed to a better extraction of polyphenols due to the presence of ethanol, rather than to a real increase in their content. Moreover, this method allowed the detection of three unknown antioxidant compounds, which accounted for 64 ± 4% of the total antioxidant activity of beer and were individually more efficient than caffeic acid and epicatechin. 相似文献
7.
MM Araújo E Marchioni AL Villavicencio M Zhao P Zimmermann E El-Khoury M Bergaentzle 《Journal of agricultural and food chemistry》2012,60(31):7629-7633
A pressurized liquid extraction (PLE) method using phosphate buffer as solvent was applied for folic acid (FA) extraction from fortified wheat flours and was compared to a standard solid-liquid extraction (SLE) method. Extracted FA was quantified by reverse phase high-performance liquid chromatography (RP-HPLC) hyphenated with a phenyl column and an absorption photometric detector (λ = 280 nm). Detection and quantification limits were 0.12 and 0.4 ng, respectively, corresponding to 0.06 and 0.2 μg g(-1) of analyzed wheat flour. Equivalent FA contents were found by both extraction methods, but a single PLE allowed a total recovery of FA content, whereas at least three successive SLEs were needed to achieve a total recovery of FA. The obtained results indicated that PLE is a rapid and efficient technique for FA extraction from fortified wheat flour. 相似文献
8.
Zhang X Cambrai A Miesch M Roussi S Raul F Aoude-Werner D Marchioni E 《Journal of agricultural and food chemistry》2006,54(4):1196-1202
A method for the separation, isolation, and identification of phytosterols was developed. A commercial phytosterols mixture, Generol 95S, was fractionated first by adsorption silica gel column chromatography and then separated by means of a semipreparative reverse phase high-performance liquid chromatography fitted with a Polaris C8-A column (250 mm x 10 mm i.d., 5 microm) using isocratic acetonitrile:2-propanol:water (2:1:1, v/v/v) as the mobile phase. Milligram scales of six individual phytosterols, including citrostadienol, campesterol, beta-sitosterol, Delta7-avenasterol, Delta7-campesterol, and Delta7-sitosterol, were obtained. Purities of these isolated sterols were 85-98%. Relative response factors (RRF) of these phytosterols were calculated against cholestanol as an authentic commercial standard. These RRF values were used to quantify by gas chromatography-mass spectrometry (GC-MS) the phytosterols content in a reference material, oils, and chocolates. 相似文献
9.
Marchioni E Horvatovich P Charon H Kuntz F 《Journal of agricultural and food chemistry》2005,53(10):3769-3773
Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of the bone fraction. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made possible the detection of irradiated mechanically recovered poultry meat at very low inclusions (0.5%, wt/wt by ESR) in various meals (quenelles and precooked meals). 相似文献
10.
Steuer Pamela Collado Bernardita Avilez Carolina Tejeda Carlos Soto Juan P. Salgado Miguel 《Tropical animal health and production》2020,52(1):89-94
Tropical Animal Health and Production - As in many parts of the world, Chile shows a high Mycobacterium avium subsp. paratuberculosis (MAP) infection rate. Evidently, the control recommendations... 相似文献