Chemometric Discrimination of Different Tomato Cultivars Based on Their Volatile Fingerprint in Relation to Lycopene and Total Phenolics Content

Socaci, Sonia; Socaciu, Carmen; Mureşan, Crina; Fărcaș, Anca Corina; Tofanä, Maria; Vicaş, Simona; Pintea, Adela

doi:10.1002/pca.2483

Cited by 49 publications

(39 citation statements)

References 26 publications

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“…The extraction of volatile compounds was made according to the method described by Socaci et al, (2014) [32]. In brief, five grams of each sourdough sample was placed in a 20 mL headspace vial, incubated for 20 min at 60 • C, under continuous agitation.…”

Section: Extraction and Analysis Of Volatile Compounds By Itex/gs-msmentioning

confidence: 99%

“…The analysis of volatile compounds was carried out on a gas chromatograph-mass spectrometer GC-MS model QP-2010 (Shimadzu Scientific Instruments, Kyoto, Japan), using the method described by Socaci et al, (2014) [32]. The separation of volatile compounds was performed on a Zebron ZB-5 ms capillary column of 30 m × 0.25 mm i.d and 0.25 mm film thickness.…”

Section: Extraction and Analysis Of Volatile Compounds By Itex/gs-msmentioning

confidence: 99%

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Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Chiș

Păucean

Man

et al. 2020

Foods

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Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

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Section: Extraction and Analysis Of Volatile Compounds By Itex/gs-msmentioning

confidence: 99%

Section: Extraction and Analysis Of Volatile Compounds By Itex/gs-msmentioning

confidence: 99%

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Chiș

Păucean

Man

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…It was found that melatonin is present in a lot of different types of foods and food supplements. The quantity of melatonin in the most common foods is variable: banana -0.47 ng/g [7], apple -0.05 ng/g [8], kiwifruit 0.02 ng/g [8], pineapple -0.04 ng/g [8], strawberry -0.01 ng/g [8], montmorency tart cherry -13.46 ng/g [9], orange -0.15 ng/g [10], mango -0.70 ng/g [10], papaya -0.24 ng/g [10], tomato -8-16 pg/g [11,12], red wine -17.07 ng/g [13,14], beer -1.43 ng/g [13], bread crumb 3 -1.57 ng/g [15], walnuts -1.0 ng/g [15,16] , olive oil -53-119 pg/mL [17], almonds -39 ng/g [18], coffea canephora -115.25 ± 6µg/ g [19], beef -2.1 ng/g [20], salmon -3.7 ng/g [20].…”

mentioning

confidence: 99%

Sensitive Electrochemical Detection Method of Melatonin in Food Supplements

Miccoli¹,

Restani²,

Floroian³

et al. 2018

Rev. Chim.

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Melatonin (N-acetyl-5-methoxytryptamin) is a ubiquitous molecule widely distributed in nature. It is a hormone produced by the pineal gland, which plays a role in the body�s sleep cycles and it is a powerful antioxidant. It is possible to find it in several foods (fruit, rice, corn) and as food supplement. Screen-printed carbon electrode (DRP-150) and graphene modified screen-printed electrode (DRP-110GPH) were tested as sensors for the detection of melatonin using electrochemical detection (differential pulse voltammetry), at different pH values (7.4, 7.0, and 6.4). Quantitative detection of melatonin was possible, with better results when graphene modified screen-printed electrodes were used. The pH influenced the position of the peak as well, with lowering the pH moves more in the right. Both electrodes have been tested on samples of food supplements containing melatonin, with good recovery degrees.

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“…The aqueous extracts (Achillea melifolium infusion and pepino juice) were screened for total phenolics content using the Folin-Ciocalteu reagent, according to Socaci et al (2013) and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl method) (Anesini et al,2008) …”

Section: Methodsmentioning

confidence: 99%

The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum

Pop¹,

Topan²,

Rotar³

et al. 2018

BUASVMCN-FST

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This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effect of yogurt supplementation with four different levels (0%,1%,3%,5%) of microcapsules with Achillea melifolium infusion (MI) and four levels (0%,3%,7%,11%) of pepino juice jelly (PJ) on sensory properties and the viability of lactic acid bacteria in yogurts during storage (21 days) at 4°C was evaluated. The yogurt supplementation with 3% microcapsules and 7% jelly significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 10 8 cfu/g lactic acid bacteria at the end of 21-days shelf life. All the yogurt samples, however, contained the recommended levels of (10 6 -10 7 cfu/g) lactic acid bacteria at the end of 21-day shelf life.The yogurt with 3% microcapsules and 7% jelly was the most appreciated (6.78 points), followed by the classic yogurt (5.98 points). Total phenols content was 251 mg GAE/g for A. millefolium infusion and 117 mg GAE/g for pepino juice. The radical scavenging activity of A. millefolium infusion was 78% and for pepino extract 56.30%.

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Chemometric Discrimination of Different Tomato Cultivars Based on Their Volatile Fingerprint in Relation to Lycopene and Total Phenolics Content

Cited by 49 publications

References 26 publications

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Sensitive Electrochemical Detection Method of Melatonin in Food Supplements

The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum

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