The effect of bone choice on quantification of mineralization in broiler chickens up to 6 weeks of age

An experiment was conducted to assess the most appropriate bone type for measuring bone mineralization in male broiler chicks up to 42 d. A total of 72 male broilers were raised in 0.64 m2 pens on a litter floor. The study design included 2 dietary treatments (Control and Low) containing differing levels of total phosphorus (7.8 and 4.4 g/kg for Control and Low diets respectively) and calcium (22.7 and 13.1 g/kg for Control and Low diets respectively) with each fed to 6 replicate pens of 6 birds. Each wk, 6 birds per diet were euthanized and leg bones removed to measure ash percentage. Foot, toe, tibia, and femur ash were compared using the mean of both legs from each bird, via t-tests to separate Control and Low diets. At the end of wk 1, diets could not be separated using any of the bone ash measures. From wk 2 to wk 5, both tibia and foot ash differentiated between the Control and Low diets, and tibia continued to show significant differences between the diets into wk 6. Femur ash did not show any dietary differences until wk 3, but then showed significant differences between the diets until wk 6. Toe ash only differentiated between diets at wk 2, and variation both within and between birds was high, particularly with younger birds. These results suggest that bird age has implications when choosing a bone for assessing possible differences in dietary phosphorus and calcium uptake. Femur ash may be more appropriate for showing differences in broilers aged 6 wk and older. Foot ash provides a comparable alternative to tibia ash in birds aged 2 to 5 wk of age, providing a labor- and time-saving alternative

Nutritional composition, vitamins, minerals and toxic heavy metals analysis of Trianthema portulacastrum L., a wild edible plant from Peshawar, Khyber Pakhtunkhwa, Pakistan

This study aimed at analyzing the nutritional potential of a wild edible plant, Trianthema portulacastrum L. widely used in Peshawar, Khyber Pakhtunkhwa, Pakistan. The nutritional composition, vitamins, minerals and heavy elements were analyzed following the standard methods of Association of Official Analytical Chemists (AOAC). The nutritional assessment included determination of moisture, ash, lipid, fiber, protein, carbohydrate and energy. Among the nutrient values, fiber was found to be the highest (430.0 mg/g), followed by ash (348.0 mg/g), total protein (91.9 mg/g), moisture (80.0 mg/g), carbohydrate (30.2 mg/g) and total lipid (20.0 mg/g). The vitamins analyzed were found to have greater value for riboflavin (2.02 mg/g), than retinol (0.81 mg/g). Among the macro minerals, potassium was present in high concentration (51.6 mg/g) than sodium (44.0 mg/g). The trace elements were assessed using atomic absorption spectrophotometer (AAS) and their decreasing order was Fe>Zn>Mn>Ni>Cu. Two toxic metals, Pb and Cd were present in very minute quantities of 0.08 and 0.0006 mg/g, respectively. The results suggest that T. portulacastrum L. is a good source of fiber, proteins, riboflavin, potassium, sodium and iron.Keywords: Peshawar, Association of Official Analytical Chemists (AOAC), Trianthema portulacastrum L., nutritional composition, vitamins, minerals.African Journal of Biotechnology Vol. 12(42), pp. 6079-608

Determinación de nicotina en cigarrillos aplicando la técnica de la segunda derivada

En el presente trabajo de investigación se ha determinado nicotina en muestras de tabaco, correspondientes a marcas de cigarrillos nacionales, utilizando la destilación por arrastre de vapor y posterior determinación mediante espectrofotometría derivativa aplicando la técnica de la segunda derivada. El método de extracción es el sugerido por la Association of Official Analytical Chemists (AOAC). Sin embargo, para el análisis y expresión final de resultados, en este estudio se ha optado por utilizar la espectrofotometría derivativa por su simplicidad, sin requerir de una corrección de fondo. Los resultados están expresados en mg/L y % de alcaloides totales, y como nicotina.In the present work we have evaluated nicotine in tobacco samples corresponding to local cigarette brands by using steam destilation and to later evaluation by derivative spectrophotometry using the second derivative technique. We uses here the extraction method suggested by the Association of Official Analytical Chemists (AOAC).However, for the final analysis and expression of results we have chosen the derivative spectrophotometry because of its simplicity; it doesn' t need to background correction and, its to better accuracy because of the uses of to calibration curves which differs from the conventional spectrophotometric method of determination suggested by the AOAC. The results plows expressed in mg/Land % of total alkaloids and nicotine

Comparative study of different methods for determining moisture in differents food matrices

The determination of moisture in food is a very important process because the moisture content affects the processing capacity, the shelf life, and the quality of the product. Therefore, moisture content determination plays a key role in ensuring quality in many industries, such as food, pharmaceutical and chemical.The objective of this study was to evaluate the differences between the internal method used in Laboratorios Vital and different external methods of the Official Association of Analytical Chemists (AOAC) or the International Organization for Standardization (ISO). External methods evaluated were: ISO 662:2016, ISO 3727-1:2001, ISO 665:2001, AOAC 984.25, AOAC 931.04, AOAC 926.08, AOAC 968.11, AOAC 934.01, AOAC 941.08, AOAC 925,45C, ISO 5537:2004, ISO 579:2013 and AOAC 934.06. By means of this study, what is intended is to demonstrate the validity of the internal method being that each external method of the AOAC or ISO has associated the use of a specific temperature and time which would require more time to perform the moisture determination.To carry out this study, 12 different food matrices were introduced in a Dinko D60D stove: butter, oil seeds, frozen chips, chocolate, cheese, roasted coffee, tea, ice cream, honey, milk powder, coke and dried fruit.Moisture analysis were performed for 5 non-consecutive days and every day 2 replicates of each food matrix were analyzed.After carrying out the different tests, the results were compared and it was observed that there were no significant differences in the determination of the percentage of moisture. This allows to confirm that the internal method used by the company is reliable for the determination of this parameter, which has clear economic advantages for the analytical laboratory that reduces the time of delivery of data to customers by almost a week

Evaluation of total and non-fatty ether extract in feeds and cattle feces using two analytical methods

AbstractThe objective of this study was to evaluate ether extract (EE) concentrations, pigments, and wax in forages (n=14), concentrates (n=23), and cattle feces (n=100) using extraction methods recommended by Association of Official Analytical Chemists (AOAC; method 920.39) and American Oil Chemist's Society (AOCS; method Am 5-04). The EE contents were compared by adjusting a linear regression model for each sample type. For the feces and forage samples, the EE contents produced by the AOCS method were greater (P<0.05) compared to those obtained using the AOAC method. No differences between methods were observed in EE content of concentrates (P>0.05). Concentration of vegetable pigments and wax were evaluated by using analysis for variance. Vegetable pigments were lower (P<0.05) in the post-extraction residues using the AOCS method, than the AOAC method, indicating greater participation of vegetable pigments in the EE. No differences were observed between the methods in wax concentration of the post-extraction residues (P>0.05). The quantification method of the EE content that is recommended by AOCS is not suggested for analyses of forage and feces of ruminants because it possibly increases the removal of non-fatty material, mostly pigments, in comparison to the method recommended by AOAC

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two different salt combinations: Brine A, containing 8% NaCl and, Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were immersed in seasoning brines with NaCl (2%) and the aromatic herbs (thyme, oregano and calamintha), garlic and lemon. At the end of the fermentation and two weeks after seasoning, the physicochemical, nutritional, organoleptic, and microbiological parameters, were determined. The olives fermented in the reduced-sodium brines had half the sodium concentration, higher potassium and calcium content, a lower caloric level, but were considered, by a sensorial panel, more bitter than olives fermented in NaCl brine. Seasoned table olives, previously fermented in Brine A and Brine B, had no significant differences in the amounts of protein (1.23% or 1.11%), carbohydrates (1.0% or 0.66%), fat (20.0% or 20.5%) and dietary fiber (3.4% or 3.6%). Regarding mineral contents, the sodium-reduced fermented olives, presented one third of sodium, seven times more potassium and three times more calcium than the traditional olives fermented in 8% NaCl. Additionally, according to the panelists' evaluation, seasoning the olives fermented in 4% NaCl + 4% KCl, resulted in a decrease in bitterness and an improvement in the overall evaluation and flavor. Escherichia coli and Salmonella were not found in the olives produced.info:eu-repo/semantics/publishedVersio

Bilastine: stability-indicating a method using environmentally friendly by reversed-phase high-performance liquid chromatography (RP-HPLC)

This study describes the development and validation of a new environmentally friendly analytical method for the determination of bilastine in coated tablets and the evaluation of its capacity to be stability-indicating as well. The ecofriendly analytical method was validated by specificity, linearity, accuracy, precision and robustness by reversed-phase high-performance liquid chromatography (RP-HPLC) according to International Conference on Harmonization guidelines (ICH) and Association of Official Analytical Chemists (AOAC). Isocratic LC separation was achieved on a RP18 column using a mobile phase of sodium dihydrogen phosphate aqueous buffer solution adjusted to pH (6.0 ± 0.1) with o-phosphoric acid (85% v/v) and triethylamine (0,3% v/v) and ethanol (EtOH) in the following proportions (60:40 v/v), at a flow rate of 1.0 mL·min-1 at temperature-controlled at 30 °C. The analytical method showed selectivity, good recovery and precision (intra- and inter-day), robustness, and linear over a range from 5.0 to 50 μg·mL-1

Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom

The use of different analytical methods to measure the dietary fibre content of foods complicates the interpretation of epidemiological studies. The aim of this study was to determine the total (TDF) and insoluble (IDF) fibre content of 14 boiled and canned legumes commonly consumed in the UK using the Association of Official Analytical Chemists (AOAC) enzymatic gravimetric method. The fibre values obtained were compared to non-starch polysaccharide (NSP) values. The results showed that mean values for TDF (2.7–11.2 g/100 g) were higher than NSP (2.6–6.7 g/100 g), with a mean NSP:TDF ratio of 1:1.43. TDF was correlated with NSP (r = 0.6; p = 0.02). Canning significantly reduced TDF and IDF by an average of 30% and 26% compared to boiling respectively. However, IDF represented at least 60% of the TDF in both boiled and canned samples. In conclusion, fibre values are affected by the processing and analytical method used