Kyriakoudi, A., Ordoudi, S. A., Tsimidou, M. Z.
For more than two decades, commercial transactions of the highly valuable spice saffron rely on the quality parameters specified in the trade standard ISO 3632, that are (a) coloring strength, (b) flavor and (c) aroma strength. These traits, associated with the content of saffron aqueous extracts in sugar esters of trans- and cis-crocetin (crocins), picrocrocin and safranal are tentatively estimated and expressed as E 1% values at 440 nm, 257 nm and 330 nm, respectively. However, the ISO-suggested methodology has been repeatedly criticized in the relevant scientific literature as non-...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Arık Kibar, E. A., Özer, H.
The development of new and effective techniques for the determination of food authenticity significantly increased for the last two decades. Differential scanning calorimetry (DSC) is the most common thermal analysis technique applied in food research; where the difference between the amount of heat required to increase the temperature of a sample and a reference material as a function of temperature. This differential heat flow enables to measure the thermal behavior of foods such as exothermic (freezing, crystallization, oxidation etc.) and endothermic (melting, denaturation,...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Caira, S., Nicolai, M. A., Lilla, S., Calabrese, M. G., Pinto, G., Scaloni, A., Chianese, L., Addeo, F.
The European reference method (ERM) identifies the fraudulent addition of bovine (B) milk in water buffalo (WB) milk/dairy products by concomitant isoelectric focusing (IEF) detection of B γ2- and γ3-CN fragments after plasminolysis. False positive results could occurr as the WB β-CN (f100- 209), also formed after plasminolysis of WB milk/dairy products comigrates with B γ2-CN. These ERM limitations were overcome by a phosphopeptides enrichment procedure followed by trypsinolysis and the elution of B β-CN(f1-25)4P and WB β-CN(f1-28)4P peptides identified as suitable specie/specific markers...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Tena, N., Aparicio-Ruiz, R., Lobo, A., García-González, D. L., Morales, M. T., Aparicio, R.
There is a concern in the olive oil sector for obtaining objective methods to predict both, the olive oil shelf- life and its preferred date of consumption. Due to the oxidation process, the oil chemical composition varies modifying its organoleptic properties and biological value. Green analytical methods based on molecular spectroscopic techniques have many advantages as tools for evaluating, monitoring and predicting the oxidation level of the oil. The aim of this work is focused on the application of mesh cells- FTIR to get information on the continuous chemical changes produced on...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Mastralexi A., Nenadis Ν., Tsimidou M. Z.
The shelf-life of any PDO virgin olive oil is 12 months maximum. The PDO “Agoureleo Chalkidikis” was recently approved (21-6-13) and it is important to collect as much as possible information about its chemical composition that defines its storability and loss of freshness over this period. In the present study three samples from the above PDO product were collected directly from olive mills that bottle and export this PDO and stored in the dark for up to 12 months. Every 6 months the oils were examined for changes in the legal parameters (peroxide values, acidity, K values), changes in the...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Mastralexi, A., Filippidou, M., Mantzouridou, F.Th., Zachariadis G., Tsimidou M. Z.
Salt is a key component of table olive fermentation and preservation. Driven by the increasing demand for low-sodium table olives, this work aimed at investigating the effect of partial substitution of sodium chloride by other chloride salts on sodium content and the sensory profile of the Spanish-style PDO Prasines Elies Halkidikis. Partial replacement of sodium chloride in Spanish- style PDO product fermentation gave promising results not only for consumer acceptance but also for the microbiological safety of the new product.
3rd IMEKOFOODS Conference
· TC23
· 2017
· Download
Papadaki, E., Tsimidou, M. Z., Mantzouridou, F.Th.
The contribution of UV–Vis spectrophotometry and liquid chromatography to follow phenol degradation by Aspergillus niger B60 was studied in Spanish–style green olive processing wastewaters. The percent reduction of the characteristic absorption band at 270 nm in effluent UV spectra was strongly correlated with that of the total polar phenol content estimated by the Folin– Ciocalteu assay. RP–HPLC–DAD analysis of the extracts gave more information about degradation mechanism. UV spectrophotometry can be used to monitor routinely microbial degradation of phenolic compounds in table olive...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Mihai, A. L., Negoiță, M., Ionescu, V., Adascălului, A. C., Manolache, F. A., Iorga, E.
The purpose of this paper was to compare the composition (weight % of total identified FA) in saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids from 3 food matrices (sunflower oil, palm oil and lard) by 2 different techniques, GC-MS and NMR. FAMEs analysis from food samples was performed using a gas chromatograph coupled with a Triple quadrupole mass spectrometer. NMR spectra were recorded on a Bruker Advance 400 MHz spectrometer, operating at 9.4 Tesla corresponding to the resonance frequency of 400.13 MHz for the 1 H nucleus. The composition in fatty acids...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Negoiță, M., Mihai, A. L., Adascălului, A. C., Spadaro, G.,Iorga, E.
The aim of this work was to evaluate the influence of fat extraction methods on the fat content and the composition of fatty acids (FAs) of a NIST standard reference material, peanut butter (SRM ® 2387). There were used six extraction approaches: Soxhlet automatic with Büchi B-811 unit (Soxhlet standard (SS), Soxhlet warm (SW), hot extraction (HE) and continuous flow (SC)), repeated extraction with solvent (SR EN ISO 17189:2005) (SR) and Soxhlet traditional extraction (ST) by using a Soxhlet extractor. Fatty acid methyl esters (FAMEs) determination was realized by using internal standards...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Diamantidou, D., Karastogianni, S., Girousi, S
Voltammetry has been considered as an important analytical technique applied to the identification and determination of trace concentrations of many biological molecules including ascorbic acid. In this study, ascorbic acid was determined by square wave voltammetry using carbon paste as working electrode modified by a film of a manganese(II) complex compound. Various factors, such as the effect of pH and some common instrumental parameters on the response characteristics of the modified electrode were investigated. From the calibration graph, the relationship between the peak height and...
3rd IMEKOFOODS Conference
· TC23
· 2017
· Download