Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus

Fisk, Ian D.; Gkatzionis, Konstantinos; Lad, Mita; Dodd, C.E.R.; Gray, David A.

doi:10.1007/s00217-008-0970-3

Cited by 10 publications

(6 citation statements)

References 33 publications

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“…Crude and fractionated lipid extracts were evaporated to dryness under a nitrogen stream, dissolved in chloroform (1 mL) and stored at −80 °C until analyses. Lipid samples were thawed, combined with an internal standard (40 μg heptadecanoic acid in 20 μl chloroform) and derivatized to fatty acid methyl esters (FAME) with 200 μl of 0.25 M TMSH in methanol (10 min at ambient temperature) ( Fisk, Gkatzionis, Lad, Dodd, & Gray, 2009 ). FAME samples (1 μl) were then separated by gas chromatography (Carlo Erba GC 8000, Milan, Italy; ZB-FFAP column, 30 m, 0.25 mm ID; oven temperature 120 °C held for 1 min then ramped at 5 °C/min to 125 °C, then ramped to 260 °C at 10 °C/min) and FAME were detected by mass spectrometry (DSQ II Thermoelectron, Austin, USA; positive ion mode, full scan from 50 to 385 m / z , scan rate 500 amu/s and scan time of 0.69 s, source temperature 200 °C).…”

Section: Methodsmentioning

confidence: 99%

Cold plasma: A new technology to modify wheat flour functionality

et al. 2016

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Section: Methodsmentioning

confidence: 99%

Cold plasma: A new technology to modify wheat flour functionality

et al. 2016

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“…Lipid samples were thawed, combined with internal standard (40 µg 20 µL heptadecanoic acid–chloroform) and derivatized to fatty acid methyl esters (FAME) with 200 µL of 0.25 mol L −1 trimethyl sulfonium hydroxide (TMSH) in methanol (10 min at ambient temperature) 34. FAME samples (1 µL) were then separated by gas chromatography (Carlo Erba GC 8000, Milan, Italy; ZB-FFAP column, 30 m, 0.25 mm i.d.…”

Section: Methodsmentioning

confidence: 99%

“…Lipid samples were thawed, combined with internal standard (40 µg 20 µL heptadecanoic acid-chloroform) and derivatized to fatty acid methyl esters (FAME) with 200 µL of 0.25 mol L −1 trimethyl sulfonium hydroxide (TMSH) in methanol (10 min at ambient temperature). 34 FAME samples (1 µL) were then separated by gas chromatography (Carlo Erba GC 8000, Milan, Italy; ZB-FFAP column, 30 m, 0.25 mm i.d. ; oven temperature 120 • C held for 1 min then ramped at 5 • C min −1 to 125 • C, then ramped to 260 • C at 10 • C min −1 ) and FAME were detected by mass spectrometry (DSQ II Thermoelectron, Austin, TX, USA; positive ion mode, full scan from 50 to 385 m/z, scan rate 500 amu s −1 and scan time of 0.69 s, source temperature 200 • C).…”

Section: Fatty Acid Analysis By Gas Chromatography-mass Spectrometry mentioning

confidence: 99%

Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch

Bahrami

Yonekura

Linforth

et al. 2013

J. Sci. Food Agric.

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BACKGROUNDLipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and biphasic) with varying polarities: Bligh and Dyer (BD); modified Bligh and Dyer using HCl (BDHCL); modified BD using NaCl (BDNaCl); methanol–chloroform–hexane (3:2:1, v/v); Hara and Radin (hexane–isopropanol, 3:2, v/v); water-saturated n-butanol; chloroform; methanol and hexane for their ability to extract total non-starch lipids (separated by lipid classes) from wheat flour (Triticum aestivum L.). Seven ambient extraction protocols were further compared for their ability to extract total non-starch lipids from three alternative samples: barley flour (Hordeum vulgare L.), maize starch (Zea mays L.) and tapioca starch (Manihot esculenta Crantz).RESULTSFor wheat flour the original BD method and those containing HCl or NaCl tended to extract the maximum lipid and a significant correlation between lipid extraction yield (especially the glycolipids and phospholipids) and the polarity of the solvent was observed. For the wider range of samples BD and BD HCl repeatedly offered the maximum extraction yield and using pooled standardized (by sample) data from all flours, total non-starch lipid extraction yield was positively correlated with solvent polarity (r = 0.5682, P < 0.05) and water ratio in the solvent mixture (r = 0.5299, P < 0.05).CONCLUSIONIn general, BD-based methods showed better extraction yields compared to methods without the addition of water and, most interestingly, there was much greater method dependence of lipid yields in the starches when compared to the flour samples, which is due to the differences in lipid profiles between the two sample types (flours and starches).

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“…Although there are a large number of variables, often the primary ones are defined as genotype (cultivar), phenotype (growing location, environment), primary processing (wet vs. dry) [10], secondary processing (roast intensity, roast thermal profile) [9] and postproduction storage (consumer handling) [9,11]. Additional variables may include alternative processing [12,13] that modifies the precursors or the presence of defects or ineffective processing regimes [14].…”

Section: Introductionmentioning

confidence: 99%

Discrimination of roast and ground coffee aroma

Fisk

Kettle²,

Hofmeister³

et al. 2012

Flavour

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Abstract

Background

Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the roast and ground coffee and respective brew). Each method was evaluated by the analysis of 15 diverse key aroma compounds that were predefined by odour port analysis.

Results

Different methods offered complimentary results for the discrimination of products; the concentration in the coffee brew was found to be the least discriminatory and concentration in the headspace above the roast and ground coffee was shown to be most discriminatory.

Conclusions

All approaches should be taken into consideration when classifying roast and ground coffee especially for alignment to sensory perception and consumer insight data as all offer markedly different discrimination abilities due to the variation in volatility, hydrophobicity, air-water partition coefficient and other physicochemical parameters of the key aroma compounds present.

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Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus

Cited by 10 publications

References 33 publications

Cold plasma: A new technology to modify wheat flour functionality

Cold plasma: A new technology to modify wheat flour functionality

Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch

Discrimination of roast and ground coffee aroma

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