356 research outputs found
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents
Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical studies on the substances responsible for the pleasant aroma of roasted coffee have been carried out for more than 100 years. Brew coffee and espresso coffee (EC) have a different and peculiar aroma profile, demonstrating the importance of the brewing process on the final product sensorial quality. Concerning bioactive compounds, the extraction mechanism plays a crucial role. The differences in the composition of coffee brew in chlorogenic acids and caffeine content is the result of the different procedures of coffee preparation. The aim of the present review is to detail how the brewing process affects coffee aroma and composition
Characterization of the mushroom-like flavour of Melittis melissophyllum L. subsp. melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC-FID) and gas chromatography-mass spectrometry (GC-MS)
Analysis of the volatile components of Onosma echioides (L.) L. var. columnae Lacaita growing in central Italy
Anchovies: a healthy food and a good source of vitamins B2 (riboflavin) and B3 (niacin).
Vitamins are crucial for maintaining good health in humans; lack of a sufficient amount of them can cause serious disease [1]. Essential for the calculation of dietary intake of nutrients from food is the use of reliable, accurate and precise analytical methods for nutrients in the foods. The water-soluble vitamins act mainly as coenzymes, while the fat-soluble ones act in different and more complex ways [2]. In foodstuffs, the vitamins B2 (riboflavin) and B3 (niacin) may be present in free (riboflavin, nicotinamide and nicotinic acid) and binding forms (essentially riboflavin-5’-phosphate (FMN), riboflavin- 5’-adenosyldiphosphate (FAD), nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP)). Furthermore, they may be bound tightly but non-covalently to proteins and polysaccharides [3]. Anchovies are a good source of those two vitamins, based on the various nutrition tables available. Thus, the aim of this paper was to evaluate the content of vitamin B2 (riboflavin) and B3 (niacin, i.e. nicotinic acid plus nicotinamide) in anchovies samples provided by “Dimar Sapore di Mare” and to evaluate the possibility to use the health claims related to the above vitamins reported in EU Regulation 432/2012. In order to use the claim, the levels of these two vitamins must be at least 15% of the recommended dose given in the Annex Regulation 2008/100/ EC, that is 1.4 mg/100 g for riboflavin and 16 mg/100 g for niacin.
In the current study, we tested different extraction procedures such as acidic hydrolysis, acidic hydrolysis plus protein precipitation, acidic plus enzymatic hydrolysis and enzymatic hydrolysis and we choose the best one for the extraction of riboflavin and niacin from anchovies. Additionally, a new analytical method to simultaneously determine these three compounds in anchovies by using HPLC-MS/MS triple quadrupole, has been developed. The analytical procedure is fast (2.5 minutes of chromatography run time), the method is sensitive (LOQ for all compounds is in the range 1-5 µg kg-1), accurate and robust as it is possible to apply the method to both normal and under-oil/canned anchovies. After method validation, the best method was then applied to the analysis of 23 anchovies samples, in order to understand the dietary intake of vitamins
Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS
The aroma profile of raw truffles, of truffle sauces, and of natural and artificial truffle flavored oils made from or made to imitate Tuber magnatum, Tuber melanosporum, and Tuber aestivum was characterized by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Both naturally and artificiallymade oils were not only mainly dominated by bis(methylthio)methane (BMTM), a marker compound typical of white truffle, but also found in most of the oil samples flavored with black truffle.
BMTM was not detected or detected in low amounts in black truffles but was very high in sauces (59.74–77.691%); instead, 1-octen-3-ol was high in truffles (35.227–75.208%) but low in sauces. Along the same lines, terpenoid compounds such as α-cubebene, copaene, caryophyllene, α-caryophyllene, and α-
farnesene were not detected at all in T. aestivum raw truffle but were present in most truffle sauces. Thus, it was found that neither the natural nor the artificial truffle oil samples adequately replicated the aromas of the species of truffle examined, and this was confirmed by principal component analysis (PCA
The soluble dietary fiber inulin can influence the bioaccessibility of enniatins
Enniatins (ENs) are bioactive compounds produced by the secondary metabolism of several Fusarium
strains and are known to have various biological activities, such as acting as enzyme inhibitors,
antifungal antibacterial agents, and immunomodulatory substances. This study investigated the
bioaccessibility of the ENs in wheat crispy breads produced with three different inulin concentrations
(1, 5 and 10%). The mean bioaccessibility data of the four ENs (A, A1, B and B1) ranged from 68.67% to
84.67 in the experiments carried out without inulin, whereas the data ranged from 51.00 to 74.00% in
the experiments carried out with the wheat crispy bread produced with 5 and 10% of the inulin
Comparison of the characterization of the fruit-like aroma of Teucrium flavum L. subsp flavum by hydrodistillation (HD) and solid-phase microextraction (SPME)
SPME analysis of six Italian populations of Ephedra nebrodensis Tineo ex Guss. subsp. nebrodensis
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