Dilute-and-shoot approach combined with in-situ formed metal-containing ionic liquids for extraction of benzophenone and related compounds from açaí-based food products.

For the first time, benzophenone and related compounds were investigated in açaí-based food products. An extraction method based on the dilute-and-shoot approach, combined with the use of in-situ formed metal-containing ionic liquids (MCILs) followed by high-performance liquid chromatography, was developed and validated. A nickel and cobalt-based MCIL, in addition to the ratio of MCIL to lithium bis[(trifluoromethyl)sulfonyl]imide salt ([Li+][NTf2-]) for the ensuing metathesis reaction, were optimized. Parameters of the in-situ formed MCIL step, namely, the amount of MCIL, centrifugation time, and dilution step, were analyzed using a multivariate optimization approach, including central composite rotatable design and Derringer and Suich's tool. Optimum extraction performance was achieved using 50.98 mg of nickel-based MCIL and a MCIL to ([Li+][NTf2-]) ratio of 1:3 (m/m), a centrifuge time of 22 min, and 10.53 mL of water for the dilution step. This condition was used to perform analytical validation, which yielded satisfactory results with R2 ≥ 0.995, limits of detection (LOD) ranging from 0.0025 to 0.5 mg kg-1, and limits of quantification (LOQ) between 0.008 and 1.5 mg kg-1. The recovery rate ranged from 87 % to 107 % and precision values (as percent relative standard deviation) were equal or lower than 13 %. The validated method was applied to 25 samples of açaí-based food products purchased from Brazil and the United States. None of the samples showed analyte concentration levels above the LOD. The method's suitability was demonstrated for future monitoring of complex samples, such as foodstuffs.

Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review.

Açai (Euterpe oleracea) is one of the main sustainable extractive crops in the Amazon region, widely consumed by the local population and a significant export product. This review presents the current knowledge regarding nonthermal technologies employed in açai processing. This review aims to discuss and compare the main results attained by the application of HPP, ultrasound, ozone, UV light, cold plasma, and pulsed electric field on microbial inactivation, enzymatic inhibition, and the content of anthocyanin and other bioactive compounds after açai pulp processing. The discussion compares these technologies with pasteurization, the current main technology applied to açai sanitization. This review shows that there are still many gaps to be filled concerning açai processing in thermal and non-thermal technologies. Data analysis allowed the conclusion that pasteurization and HPP are, up to now, the only technologies that enable a 5-log CFU reduction of yeasts, molds, and some bacteria in açai. However, no study has reported the inactivation of Trypanosoma cruzi, which is the major gap found in current knowledge. Other technologies, such as pulsed electric field, cold plasma, and ultrasound, require further development and process intensification studies to be as successful as HPP and pasteurization.

Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration.

Artisanal cheeses are highly valued around the world for their distinct sensory characteristics, thus being prone to adulteration by substituting authentic material for cheaper products, such as vegetable oil. In this work, we developed a method based on a portable NIR spectrometer as a non-destructive and low-cost alternative to identify adulteration in butter cheese. Dataset consisted of authentic and intentionally adulterated cheeses in the laboratory and commercial cheeses, which were identified as authentic and adulterated with vegetable oil after analysis of the fatty acid profile. PLS-DA classification models identified adulterated samples with an accuracy of 94.44%. PLS prediction models showed excellent performance (RPD > 3.0) to predict the adulterant level. These results demonstrate that NIR spectra can be used to identify the replacement of authentic fat by soybean oil in butter cheese and that the developed models can be used to identify adulteration in external samples with good performance.

Rapid and non-destructive cinnamon authentication by NIR-hyperspectral imaging and classification chemometrics tools.

Cinnamon is a valuable aromatic spice widely used in pharmaceutical and food industry. Commonly, two-cinnamon species are available in the market, Cinnamomum verum (true cinnamon), cropped only in Sri Lanka, and Cinnamomum cassia (false cinnamon), cropped in different geographical origins. Thus, this work aimed to develop classification models based on NIR-hyperspectral imaging (NIR-HSI) coupled to chemometrics to classify C. verum and C. cassia sticks. First, principal component analysis (PCA) was applied to explore hyperspectral images. Scores surface displayed the high similarity between species supported by comparable macronutrient concentration. PC3 allowed better class differentiation compared to PC1 and PC2, with loadings exhibiting peaks related to phenolics/aromatics compounds, such as coumarin (C. cassia) or catechin (C. verum). Partial least square discriminant analysis (PLS-DA) and Support vector machine (SVM) reached similar performance to classify samples according to origin, with error = 3.3 % and accuracy = 96.7 %. A permutation test with p < 0.05 validated PLS-DA predictions have real spectral data dependency, and they are not result of chance. Pixel-wise (approach A) and sample-wise (approach B, C and D) classification maps reached a correct classification rate (CCR) of 98.3 % for C. verum and 100 % for C. cassia. NIR-HSI supported by classification chemometrics tools can be used as reliable analytical method for cinnamon authentication.

Phenolics profiling by HPLC-DAD-ESI-MSn aided by principal component analysis to classify Rabbiteye and Highbush blueberries.

Although blueberries are widely studied, little information exists on their composition and content of flavonol glycosides. Most studies identify only a few flavonols in blueberries due to separation and identification issues. In the present study, we identified 44 flavonols and chlorogenic acid in 30 samples of Highbush and Rabbiteye blueberry, using HPLC-DAD-ESI-MSn. Highbush group fruits presented mainly quercetin-3-galactoside in their composition, while Rabbiteye group fruits exhibited higher levels of quercetin-3-rhamnoside and quercetin-3-glucuronide. Among the identified flavonols, 8 acylates (acetyl and hydroxymethylglutaroyl) were found, of which quercetin-3-O-[4″-(3-hydroxy-3-methylglutaroyl)]-α-rhamnoside was found for the first time in blueberries. This compound is exclusive to the cultivars Florida and Powderblue, where it is present in high quantities. Glucuronides of syringetin and laricitrin, and rhamnosyl-galactosides of myricetin, quercetin and isorhamnetin were also found for the first time in blueberries. The Principal Component Analysis showed that blueberry groups can be distinguished based on their phenolic compound profile.

Identification of non-volatile migrants from baby bottles by UPLC-Q-TOF-MS.

Baby bottles made of polypropylene, Tritan® and silicone were evaluated regarding the migration of non-volatile compounds using UPLC-QTOF-MS. Twenty-seven compounds were identified. In all polypropylene samples the migration of 2.2'-(tridecylimino)bis-ethanol and derivatives thereof were detected in concentrations below the specific migration limit (1.2 mg.kg-1). Furthermore, clarifying agents and glycerol derivatives were detected. Tritan baby bottle showed the migration of one slip additive. On the other hand, twenty compounds were detected in silicone baby bottles. Most of them were unknown compounds derived from acrylates. Once the migrants were identified, the risk assessment was carried out using the Threshold of Toxicological Concern (TTC) approach. The risk assessment of migrants coming from silicone samples showed levels above the threshold recommended as safe for babies.

Determinaçao de folatos em espinafre - avaliaçao da influência do tipo de cultivo, época de colheita e cozimento / Folate determination in spinach: influence of cultivation, harvest and cooking methods

O objetivo desse trabalho foi e avaliar o teor das diferentes formas da vitamina, em espinafres produzidos por diferentes tipo de cultivo (orgâ e tradicional), distintas épocas de colheita e após cozimento em água. Para tanto utilizou-se a técnica de cromatografia líquida de alta eficiência. Espinafres cultivados de forma tradicional e orgânica não apresentaram diferença significativa nos teores de folatos, assim como tambén não se observou diferença significativa entre valores obtidos em diferentes períodos do ano. Os níveis de folatos medidos como 5-metilTHF e 5-formilTHF, variaram de 226 a 527 µg/100g e 4.6 to 10µ/100g, respectivamente. O cozimento em água resultou em perdas de aproximadamente 74 porcento para o 5-metilTHF e 56 porcento para o 5-formilTHF. Com base na determinação da concentração de folatos na água de cozimento, pode-se afirmar que as perdas se deram, principalemente, devido ao processo de lixiviação.