51 research outputs found

    The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process

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    Besides being one of the most commercially grown berry fruits, strawberries (Fragaria x annanassa Duch.) are known for their nutritional value, richness in polyphenols, and antioxidant capacity. New directions of strawberry breeding and selection are set towards premium fruit quality, high sugars content, and desirable sugars/total acids ratio (sweet index, SI), which represent some of the main prerequisites for selecting new breeding materials [1]. With this intention, a set of 24 strawberry genotypes was cultivated, including 12 parental varieties and 12 of their descendants - perspective candidates obtained by crossing the parental varieties mentioned above. A total of eleven sugars were quantified using High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD). Results implied that glucose, sorbitol, sucrose, and melibiose content were the most important sugars in separating the fruits of parental varieties and their progeny [2]. Results showed that old, parental varieties had a significantly higher content of glucose and sucrose, while new perspective genotypes had higher sorbitol and melibiose content (Fig.2). PCA analysis confirmed that parental (samples 1-12) and descendant genotypes (samples 13-24), could be discriminated according to sugars profile i.e. that these four sugars have an effect on their differentiation (Fig.1). This was in accordance with Mann-Whitney U test results (Fig.2). Fig.1. Principal Component Analysis - The difference between parental and descendant genotypes; score plot (A) – parental samples (PS) 1-12, descendant (DS) samples 13-24, and loading plot (B) – sugar components. Acknowledgments: This work has been supported by the Ministry of Education, Science, Technological Development and Innovation of Republic of Serbia, Contract number: 451-03-47/2023-01/200168 and 451-03-47/2023-01/200288., as well as company “Zeleni hit d.o.o.” from Belgrade, Serbia and “BerryLab” breeding consortium from Italy. References: [1] L. Mazzoni, L. di Vittori, F. Balducci, T.Y. Forbes-Hernandez, F. Giamperi, M. Battino, B. Mezzeti, F. Capocasa, Scientia Horticulturae, 261: 108945 (2019). [2] M. Fotirić Akšić, T. Tosti, M. Sredojević, J. Milivojević, M. Meland, M. Natić, Plants, 8: 205 (2019).Poster: [https://cherry.chem.bg.ac.rs/handle/123456789/5975

    Application of Analytical Chemistry to Foods and Food Technology

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    The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food

    Élaboration d'une stratégie analytique de dissolution du Hg et du Pb dans les aliments sur le terrain

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    La nourriture issue de la chasse ou de la pêche comporte plusieurs nutriments essentiels à une bonne santé. Toutefois ces aliments peuvent aussi contenir des concentrations importantes en contaminants tel que le mercure et le plomb, qui posent un risque pour la santé. Pour guider les communautés qui basent leur alimentation sur la chasse ou la pêche, l’objectif global du projet est de développer une plateforme analytique permettant le suivi de la qualité alimentaire dans les environnements nordiques. Pour ce faire, une stratégie analytique de dissolution de la chair animale pouvant être employée à l’extérieur d’un laboratoire par des non scientifiques a été mise en place. Cette stratégie comporte l’échantillonnage, la mise en solution de la chair et la séparation des analytes pour effectuer leur analyse ainsi que le changement de matrice, en plus de la détection et de la quantification des analytes par fluorimétrie. Toutefois, puisque les systèmes de détection visés pour la plateforme sont en développement, une méthode de quantification du plomb et du mercure par ICP-MS/MS a aussi été développée. Cette stratégie analytique a été élaborée pour l’analyse de l’omble chevalier, un poisson consommé à l’année dans certaines communautés nordiques dans lequel les concentrations en contaminants sont très variables. Le processus analytique, de l’échantillonnage à l’obtention d’une solution mono élémentaire en passant par l’analyse ICP-MS/MS et la dissolution de la chair d’omble chevalier, sera décrit dans ce mémoire.Fish and game meat contain different essential nutriments for a good health. However, it can also contain contaminants, such as mercury and lead, that pose a health risk. To guide the communities that base their diet on hunting or fishing, the main objective of the project is to develop a portable analytical platform that allows the monitoring of contamination by heavy metals of country food on the field. To this end, an analytical strategy for the dissolution of food flesh that can be deployed outside of the laboratory and used by non-scientists has been established. This strategy includes sampling, flesh dissolution, analyte separation and matrix exchange for the analysis in addition to fluorimetric detection and quantitation of the analytes. Since the quantification system for this platform is still under development, we therefore developed an ICP-MS/MS method to quantify lead and mercury in our food extracts. This method was developed to analyze arctic char, a fish consumed all year long in some northern communities and in which the contamination level can vary significantly. The analytical process from sampling to monoelemental analysis by ICP-MS/MS will be discussed in this document

    Determinação de minerais em vísceras de frango cozidas em diferentes panelas e em amostras de sais e temperos por espectrometria atômica

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    Chicken meat and seasonings are important products for nutrition and economy. In this study, the levels of minerals were evaluated in edible chicken tissues, seasonings and kitchen salts. Samples of edible chicken tissues were analyzed raw and cooked with seasonings in different cooking pots commonly used in Brazil: iron, aluminum and hammered aluminum pot. Microwave-assisted acid digestion was used to sample decomposition. The levels of the metallic elements Al, Ca, Cu, Fe, Mn and Ni were determined by Microwave Induced Plasma Optical Emission Spectrometry. The limits of quantification were below 0.52 mg kg-1, showing to be adequate to the analytes levels; deviations were below 13 % showing good precision. The cooking in different pots promoted a decrease of Ca, Ni and moisture contents and an increase in the protein and ash concentration. Liver cooked in both iron and hammered aluminum pots presented similar Fe contents. The concentrations of Ca, Cr, Fe, K, Mg, Na and Zn in 15 samples of seasonings from different brands commercially available in Brazil were determined by Atomic Absorption Spectrometry, after microwave-assisted digestion. The method showed good accuracy with recovery ranges between 91 and 109% for addition to recovery tests and between 93 and 107% for the analysis of a certified reference material. The limits of quantification ranged from 0.061 (Cr) to 69 (K) mg kg-1 . The standard deviations were below 13%, indicating good precision. The ready-to-eat spices showed the highest Na levels among the samples studied. The levels of Ca, Fe, K, Mg and Na were determined in 23 samples of common and gourmet salts by spectrometric techniques after dissolution using diluted nitric acid. No matrix effects were observed when aqueous calibration was compared to the standard addition method. The accuracy of the method was assessed by addition and recovery tests, with ranges from 94 to 109%. The limits of quantification ranged from 3.3 (Fe) to 76 (K) mg kg-1. The standard deviations were below 3% showing a good precision also. Principal component analysis showed that some Himalayan salts had similar Ca and Mg contents among different samples. Blue Persian salts and low-sodium salts had the highest K concentration levels. In addition, the Hawaiian black salts presented similar Na and Fe concentrations. In relation to the concentration of the analytes in general, the results suggest that these types of salts cannot be considered to be a source of Ca, Fe, and Mg, contrary to the widespread statements found in popular media. With respect to the Himalayan samples' authenticity, both UV-VIS spectrophotometry and FT-Raman spectroscopy were used to investigate the presence of ordinary colorants E122 and E124 in commercial samples, and no evidence of adulteration or fraud was observed.Temperos e vísceras de frango são importantes do ponto de vista econômico e nutricional. Neste estudo, determinaram-se os teores de em tecidos comestíveis de frango, especiarias, temperos industrializados e sais de uso culinário. Amostras de tecidos de frango foram analisadas cruas e cozidas em diferentes panelas utilizadas no Brasil: panela de ferro, de alumínio e de alumínio fundido. A digestão assistida por radiação micro-ondas foi empregada para decomposição das amostras. Os teores dos elementos metálicos Al, Ca, Cu, Fe, Mn e Ni foram determinados por espectrometria de emissão óptica com plasma induzido por micro-ondas. Os limites de quantificação ficaram abaixo de 0,52 mg kg-1, mostrando detectabilidade adequada para o nível dos analitos; os desvios padrões relativos ficaram abaixo de 23 %, indicando boa exatidão. A cocção das amostras de frango promove redução dos teores de Ca, Ni e umidade e aumento dos teores de proteínas e cinzas, independente do tipo de panela utilizada. Os teores de ferro obtidos para a amostra de fígado cozida nas panelas de ferro e de alumínio fundido são comparáveis, evidenciando que a cocção em panela de ferro não é significativa para melhorar o aporte desse nutriente na alimentação. Quanto ao estudo das ervas e temperos, a digestão ácida assistida por radiação micro-ondas foi utilizada para determinação dos teores de Ca, Cr, Fe, K, Mg, Na e Zn em 15 amostras de especiarias e temperos prontos por espectrometria atômica. A exatidão das análises foi avaliada por ensaios de adição e recuperação, com valores entre 91 e 109 %, e pela análise de material de referência certificado, com recuperações entre 93 e 107 %, indicando boa exatidão. Os limites de quantificação variaram de 0,061 (Cr) a 69 mg kg-1 (K); os desvios ficaram abaixo de 13 %, indicando uma boa precisão. As amostras de temperos prontos apresentam teores de Na maiores que as amostras de alho, louro e pimenta. Observou-se uma grande variação dos teores de Fe e Zn em amostras de especiarias e de Ca e K em amostras de temperos prontos, não havendo um perfil para a concentração desses elementos. Os teores de Ca, Fe, K, Mg e Na foram determinados em 23 amostras de sal culinário por técnicas espectrométricas após dissolução empregando ácido nítrico diluído. A exatidão do método foi avaliada por ensaios de adição e recuperação, com resultados entre 94 a 109 %; os limites de quantificação variaram de 3,3 (Fe) a 76 mg kg-1 (K). Os desvios padrões relativos ficaram abaixo de 3 %, mostrando a boa precisão. As amostras de sal azul da Pérsia e sal light apresentam os maiores teores de K, enquanto as amostras de sal negro do Havaí apresentam teores de Na e Fe similares. Contudo, os níveis encontrados dos analitos indicam que esses sais não são fontes significativas de minerais. A presença dos corantes E122 e E124 nas amostras de sal rosa do Himalaia foi investigada usando o método espectrofotométrico e a espectroscopia Raman como um método alternativo. Não foram encontradas evidências de adulterações no conjunto de amostras analisado.CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superio

    Synthesis of new pyrazolium based tunable aryl alkyl ionic liquids and their use in removal of methylene blue from aqueous solution

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    In this study, two new pyrazolium based tunable aryl alkyl ionic liquids, 2-ethyl-1-(4-methylphenyl)-3,5- dimethylpyrazolium tetrafluoroborate (3a) and 1-(4-methylphenyl)-2-pentyl-3,5-dimethylpyrazolium tetrafluoroborate (3b), were synthesized via three-step reaction and characterized. The removal of methylene blue (MB) from aqueous solution has been investigated using the synthesized salts as an extractant and methylene chloride as a solvent. The obtained results show that MB was extracted from aqueous solution with high extraction efficiency up to 87 % at room temperature at the natural pH of MB solution. The influence of the alkyl chain length on the properties of the salts and their extraction efficiency of MB was investigated
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