A convenient and environmentally friendly method was developed for extraction and enrich of Sudan I from tomato sauce and chilli products. The method is based on an ultrasound-assisted dispersive ...liquid-liquid microextraction with solidification of floating organic drop (UADLLME-SFO) after a preliminary QuEChERS procedure, which was followed by high performance liquid chromatography with photodiode array detection (HPLC-PAD). The several parameters involved in the UADLLME-SFO step was optimized. The optimal variables obtained were 30 µL of 1-dodecanol as the extraction solvent, 1.0 mL of acetone as disperse solvent, ultrasonic irritation for 15 min, and no salt addition. Under the optimum conditions, the limit of detection for Sudan I was as low as 1.5 µg kg−1. The recoveries obtained was between 79% and 92% (RSD, 4.8% – 7.1%, n = 7). The proposed method was successfully applied to the determination of Sudan I in four kinds of real samples.
We developed a novel computerized approach based on lag-k autocorrelation coefficients (LCCs) and linear models (LMs) to estimate the concentration of lycopene in foods by the spectroscopy. The LCCs ...were calculated using the data obtained using whole visible scans from 400 to 600 nm (vide supra) of lycopene standards and food samples (ketchup, tomato juice and tomato sauce). The chaotic parameter (CP) was then transferred into a LM to estimate the concentration of lycopene compound. The integrated LCC/visible spectroscopy method developed can be considered as a satisfactory analytical technique able to estimate lycopene concentration in food samples in a fast accurate way, with a mean prediction error lower than 5.7% and a mean correlation coefficient higher than 0.957.
Thermal Degradation Studies of Food Melanoidins Adams, An; Borrelli, Rosa Cinzia; Fogliano, Vincenzo ...
Journal of agricultural and food chemistry,
05/2005, Volume:
53, Issue:
10
Journal Article
Peer reviewed
Food melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation. Among the generated volatiles, important food flavor compounds ...were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols. The results indicated that the isolated melanoidin fractions mainly consisted of compounds formed from carbohydrates and their degradation products. Besides proteins, other food constituents were incorporated in the melanoidin structure as well, such as lipid oxidation products in tomato melanoidins and phenolic compounds in coffee melanoidins. A comparison of the thermal generation of volatiles between these food-derived melanoidins and model melanoidins prepared from a single carbonyl compound and an amino acid showed that the degradation pattern of food melanoidins is quite different from that obtained from a glucose−glycine model system. Keywords: Maillard reaction; food melanoidins; thermal degradation
Background: Consumers have increasingly high demands in terms of taste, color and texture; they expect foods to be safe, healthy and nutritious, more appealing in color, texture and taste, and ...ready-to-use products such as sauces. Aim: The aim of this study was to formulate sauces with tomato (TP) and garlic (GP) powders resulted from conventional and microwave dryings. Material and Methods: TP was used at 0, 5, 10 and 15% in the formulation of tomato sauce and GP at 0, 5, and 20% in the formulation of garlic sauce. For studying the effects of these powders on quality of sauces, some properties such as pH, Brix, apparent viscosity, mesophilic aerobic total flora (MATF), total coliforms,mold and yeast colony count and sensory evaluation were determined. Results: The results showed that the increase in the powders proportions increased pH from 5.32 to 5.72 for garlic sauces but decreased it from 5.42 to 5.04 for tomato sauces. However, the Brix values increased from 12.8 (5% tomato sauce) to 19.6% (15% tomato sauce), and from 15.5 (5% garlic sauce) to 18.8% (20% garlic sauce).On the other hand, it caused decrease in apparent viscosity from 7 to 3.5 cm for tomato sauces and from 5to 2.5 cm for garlic sauces. Similarly, MATF, mold and yeast colony count in sauce samples were diminished. Conclusion: The use of TP at 5% (estimated by 60% of the experts) is recommended for the formulation of the tomato sauce whereas for the garlic sauces, the two formulations used were equally appreciated by 100% of the experts.
Keywords: Tomato sauce, garlic sauce, physicochemical analysis, microbiological analysis, sensory analysis.
A new, fast and efficient method was developed for the separation and simultaneous quantification of acesulfame-K, aspartame, cyclamate, neotame and saccharin in food by ultra-performance liquid ...chromatography (UPLC) and diode array detector (DAD). Univariate strategies were applied for the optimisation of mobile phase pH, proportion of solvents in the mobile phase, flow rate and column temperature. Multivariate techniques were used for the simultaneous optimisation of 13 responses applying the Derringer and Suich desirability function. Many of the models presented lack of fit. However, it was possible to optimise the method using strategies for the restriction of the region to be investigated by the algorithm used in the desirability function. The optimised method was validated and applied to nine food matrices (soft drink, nectar, juice, ready-to-drink tea, jam, barbecue sauce, tomato sauce, instant juice and instant pudding), presenting good resolution, rapid analysis (11 min) and low use of reagents. This indicates that the UPLC is an excellent alternative for the simultaneous analysis of artificial sweeteners in foods.
A simple mixture process design based on the comparison of both quadratic and special cubic models and involving three mixture components (hexane/acetone/ethanol) as a solution for extracting ...lycopene from raw tomato, tomato sauce, and tomato paste was used to confirm the hypothesis that lycopene extraction rates are a function of the solvent used during the extraction process. Conventional criteria (p ≤ 0.15) were used to identify influencing effects in each model. Although the major component used in lycopene extraction was hexane, there was a positive secondary synergistic interaction of hexane with ethanol (all sample types) and with acetone (tomato paste samples); this suggests that a mixture including all three components is essential for optimizing the extraction process. The partial special cubic model yielded three stationary points, indicating the concentrations of hexane, acetone, and ethanol required to optimize lycopene extraction in raw tomato, tomato sauce, and paste. Keywords: Raw tomato; lycopene extraction; tomato sauce and paste; statistical design of experiments
In this work, lead, copper and tin were determined in tomato sauces by solid sampling graphite furnace atomic absorption spectrometry (SS-GFAAS) and the results were compared with those obtained ...after sample digestion. The tomato sauce samples were dried at 90°C for 12h and directly introduced into the graphite furnace by means of solid auto sampler. Alternatively the dried samples were digested with concentrated HNO3 (65%) and pipetted into the graphite furnace. After the optimization of the experimental parameters, the average lead, copper and tin concentrations found by the solid sampling and digestion methods in 10 different kinds of tomato sauce samples were not significantly different at 95% confidence level. For solid sampling technique, the limits of detection (LOD) for Cu, Sn and Pb were 10.4, 3.2 and 0.4ng/g, respectively. Whereas for digestion method, for Cu, Sn and Pb were 6.7, 2.7 and 0.3ng/g, respectively. The proposed solid sampling technique was fast, simple, the risks of contamination and analyte loss were low.
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