Application and optimization of dispersive liquid-liquid microextraction coupled with high-performance liquid chromatography for sensitive determination of furfural and hydroxymethyl furfural in jarred and canned baby-foods

Background and Objectives: Furfural [F] and hydroxymethyl furfural [HMF] are cyclic aldehydes, which are formed during the heat processing of foods. These chemical contaminants have received much attention due to their suspected health hazards and heat damage indicators. The aim of the present study was extraction and determination of F and HMF in baby-foods using dispersive liquid-liquid microextraction [DLLME] coupled with high-performance liquid chromatography [HPLC]

Materials and Methods: Several effective parameters including the type and volume of extracting and disperser solvents, pH and salt amount were studied and optimized to find the best way of detecting and analyzing F and HMF. The optimized method was applied to determine F and HMF in 33 samples of babyfoods [powdered, soups, fruit puree and juices]

Results: According to the results of this study, the optimal experimental conditions were: 4.5 for pH, 60 micro L for 1-octanol, 600 micro L for ethanol and 2 g of salt [NaCl]. The limit of detection [LOD] was 1.3 micro g kg[-1] for F and 2.1 micro g kg[-1] for HMF. F and HMF were found in all samples at levels ranging from 110 to 27510 micro g kg[-1] and from 200 to 25750 micro g kg[-1], respectively

Conclusions: The proposed method can be considered as an effective, fast and reliable method for investigating F and HMF in baby-foods

Using beta-cyclodextrin and Arabic gum as wall materials for encapsulation of saffron essential oil

Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios [0:100, 25:75, 50:50, 75:25, and 100:0] of beta-cyclodextrin [beta-CD] and arabic gum [GA] were used as wall martial for encapsulation saffron essential oil. In order to calculate of loading capacity [LC] and encapsulation efficiency [EE], and release [RE], safranal was determined as indicator of saffron essential oil using GC. According to the results, the highest LC and EE were related to the mixture of beta-CD/GA at a 75:25 ratio. In contrast, the lowest encapsulate hygroscopicity [EH] and RE were observed when only beta-CD was applied as wall material [P

Determining the amount of acrylamide in potato chips using xanthydrol as a derivative representative with gas chromatography-mass spectrometry

Background and Objectives: In the production process of foods rich in carbohydrates and some other foods containing precursors of acrylamide formation, there is the possibility of acrylamide creation, which is a mutagen and carcinogen material. This study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with gas chromatography-mass spectrometry

Materials and Methods: Important factors in the derivatization and measurement processes were optimized using the one-factor-ata-time method. The peak areas were assumed as the GC-MS response to evaluate the extraction efficiency of acrylamide, and optimization for all tests was performed two times. Figures of merit of the proposed method were evaluated. The amount of acrylamide in four potato chips samples, obtained from the market in Tehran city, was determined using the proposed method

Results: The optimum amounts of effective parameters, including derivatization temperature at 25°C, derivatization time [40 min], xanthydrol volume [40 uL], extracted solvent volume [500 microL] and pH=7 were determined. The figures of merit for the proposed method were at the ideal range. The maximum and minimum amounts of acrylamide in the chip samples were also measured

Conclusions: The performance and reliability of proposed method as a simple, efficient and rapid method for determining acrylamide in potato chip samples were demonstrated

Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride

polyamines [putrecsine, spermidine and spermine] are widespread components, which can be found in most of the foods like meat, fruits, vegetables, cheese and wine. Studies show that reducing the level of polyamines in cells may help to slow down some cancer processes; however, dietary polyamines may be required in wound healing, and for growth, maturation and regeneration of the intestinal mucosa. The aim of the present study is determination of biologically active polyamines by HPLC, and finding the best method of their derivatization. Three different methods of derivatization and gradient elution were tested. Two wavelengths [225 and 254 nm] were applied to find the best way of detecting and analyzing the polyamines. The best method was chosen according to the good and sharp peaks. Results from different experiments suggested that the best condition for derivatization of polyamines is when the samples are put in warm water bath [40[degree]C] for nearly 1 hour. Additionally, acetonitrile [90%] and water HPLC-grade were chosen as mobile phases, and 254 nm was determined as the appropriate wavelength. The proposed method and condition are good, fast and reliable that can be applied for analyzing and detecting the biologically active polyamines in turkey meat samples by HPLC