ABSTRACT
ABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M. ruber in the brine of stored table olives using a response surface methodology. A full 24 factorial design with three central points was first used in order to screen for the important factors (significant and marginally significant factors) and then a Face-Centered Central Composite Design was applied. Both preservatives prevented fungal spoilage, but potassium sorbate was the most efficient to control the fungi growth. The combined use of these preservatives did not show a synergistic effect. The results showed that the use of these salts may not be sufficient to prevent fungal spoilage and the greatest fungal growth was recorded at 30 °C.
Subject(s)
Food Preservation/methods , Monascus/growth & development , Olea/microbiology , Food Preservation/instrumentation , Food Preservatives/pharmacology , Food Storage , Fruit/chemistry , Fruit/microbiology , Hydrogen-Ion Concentration , Monascus/drug effects , Olea/chemistry , Sodium Benzoate/analysis , Sodium Benzoate/pharmacology , Sodium Chloride/analysis , Sodium Chloride/pharmacologyABSTRACT
Chemical preservation has become an increasingly important practice in modern food technology and herbal medicinal products with the increase in production of processed and convenience products. In the present study, a reversed-phased HPLC method for simultaneous determination of the preservatives sodium benzoate [SB] and potassium sorbate [PS] is described. The separation of SB and PS were performed on the C[18-] column and acetonitrile -ammonium acetate buffer as mobile phase. The detector wavelength was set at 254 nm. Separation of the two components [SB and PB] was achieved in less than 6 min. Analytical characteristics of the separation such as limit of detection, limit of quantification, accuracy, precision and reproducibility were evaluated. The range of preservatives found were from not detected [nd] - 2477 mg 1[-1], nd - 328 mg 1[-1] for SB, PS respectively. In This study, has shown that the concentration of SB and PS in the soft drink samples is higher that ADI even for normal consumers, based on maximum limits specified in national standards and on model diets
Subject(s)
Sodium Benzoate/analysis , Sorbic Acid/analysis , Beverages/analysis , Plant Extracts , Chromatography, High Pressure Liquid , Food TechnologyABSTRACT
La combinación metamisol sódico, cafeína e isometepteno clorhidrato se emplea en forma farmacéutica líquida oral para el tratamiento de la migraña y estados febriles. En este artículo se presentan los resultados del desarrollo, estandarización y validación de una metodología analítica por cromatografía líquida de alta eficiencia para cuantificar simultáneamente metamisol sódico (dipirona) y cafeína en presencia de isometepteno clorhidrato. Para la separación cromatográfica se empleó una columna C18 para fase reversa y detección a 273 nm