Alonso-Salces R. M., Fernández-Pierna, J. A., Abbas, O., Aubone, I., Amadei Enghelmayer, M., Rosso, V. S., Baeten, V., Fuselli, S. R.
Nowadays, according to the Codex Alimentarius, honey quality is evaluated by determining a number of physicochemical parameters, such as moisture, electrical conductivity, pH, free acidity, colour, sugar content and hydroxymethylfurfural content, among others, using official methods (AOAC, International Honey Commission). The compulsory use of several of these methods for assessing honey quality makes the analytical procedure for honey quality control costly, long and tedious; besides considerable amounts of solvents and reagents are consumed. To overcome these drawbacks, the use of...
3rd IMEKOFOODS Conference
· TC23
· 2017
· Download
Alonso-Salces R. M., Fernández-Pierna, J. A., Abbas, O., Aubone, I., Baeten, V., Fuselli, S. R.
Argentina is a major producer of quality honey; 90% of the honey produced in Argentina is acquired by the United States and the European Union. The globalization of the world market makes the authentication and characterization of geographical and botanical origins of honey an important issue. Quality schemes, such as Protected Designation of Origin and Protected Geographical Indication, protect the identity and quality of a product from certain region, in order to prevent fraud and illicit practices, and give it an added-value. These schemes are linked to the characteristics of the...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Boscaino, F., Coccia, E., Paolucci, M., Siano, F., Sorrentino, G., Di Stasio, M., Moccia, S., Volpe, M. G.
The aroma and flavor that characterize the edible products of Cannabis sativa L. can be attributed to both flavonoids and volatile molecules. Such compounds are particularly important for the taste and aromatic characteristics. The volatile profile of a sample is one of the most appreciated properties and plays a key role in determining its perception and acceptability. Depending on their presence and amount, volatile compounds influence the organoleptic characteristics of food products as well as the sensorial perception, and are responsible for their unique flavor and aroma. Many phenolic...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Picariello, G., Siano, F., Sorrentino, G.,Volpe, M. G.
In the last few years, there has been a strong, renewed attention toward hemp (Cannabis sativa) as an alternative crop to produce food ingredients endowed with health-promoting properties. Similarly, there is a strong interest in the introduction of non-conventional lipid sources with beneficial effects, especially for the prevention of metabolic disorders and cardiovascular diseases. More or less recent investigations have associated hemp seed oil (HSO) to a range of health benefits. We addressed a series of analytical strategies to comprehensively characterize the lipid classes of...
3rd IMEKOFOODS Conference
· TC23
· 2017
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De Cunzo, F., Siano, F., Sorrentino, G., Riccardi, M., Pulvento, C., Volpe, M. G.
Legumes represent an important component of human diet and are food resources that offer various health benefits. Of all foods, legumes most adequately meet the recommended dietary guidelines for healthful eating; they are high in carbohydrate and dietary fibre, mostlylow in fat, supply adequate protein while being a good source of vitamins and minerals. Minerals are inorganic substances, ,usually required in small amounts from less than 1 to 2500 mg per day, depending on the mineral, present in all body tissues and fluids and their presence is necessary for the maintenance of certain...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Siano, F., Sorrentino, G., Paolucci, M., Montano, L., Volpe, M. G.
In the last years, hemp seed food products have received renewed interest for health benefits, including the lowering of cholesterol and high blood pressure, as they contain phytochemicals with significant antioxidative properties, perfect balance of essential amino acids and optimal acidic composition. Indeed, hempseed contains 20-25% of protein, 25-35% of oil, 10-15% of insoluble fiber and a rich array of minerals. Hemp oil is beneficial for human nutrition due to its high portion of unsaturated fatty acids. In particular, hempseed oil is especially rich in two essential fatty...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Pappas, C. S., Kimbaris, A., Karachasani, A., Korakis, G., Tarantilis, P. A.
The aim of this paper is the estimation of Sideritis samples geographical origin using Diffuse Reflectance Fourier Transform Infrared Spectroscopy (DRIFTS) and chemometrics. The infrared spectra of 46 samples from eight greek regions were recorded in triplicate. The spectral region 1800-1530 cm -1 of each average spectrum was correlated with the corresponding geographical region using TQ Analyst software. The samples were placed in the correct class at 91.3 %. The results show that the infrared spectroscopy can estimate the geographical origin of Sideritis samples.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Sotiropoulou N. S. D., Pappas C. S., Tarantilis P. A.
Determination of α-, β-thujone and camphor in sage infusions was achieved using attenuated total reflectance infrared Fourier transform infrared spectroscopy (ATR-FTIR) (spectral region 1801-1408 cm -1 in 2 nd derivative form) and partial least square method (PLS) . The correlation coefficients ( R 2 ) and the root-mean- square error of calibration (RMSEC) of α-, β-thujone and camphor were 0.99, 0.0210, 0.96, 0.0180 and 0.99, 0.0697, respectively. The proposed method is simple, rapid and economical.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Castanheira, I., Coelho, I., Teixeira, R., Ventura, M.
The Rocha pear is a Portuguese variety of pear (Pyrus communis L.), harvested in August but available for consumption practically all year round, due to the refrigeration process. The West region of Portugal is classified as Protected Designation of Origin (PDO). This variety is responsible for 95% of the national pear production and represents an important economic activity with exportations over 67 million Euros per year. In the present work a method for pear digestion, prior to analysis by ICP-MS, has been developed and optimized. The elements analyzed were Cr, Mn, Co, Ni, Cu, As, Se, Sr,...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Ventura, M., Coelho, I., Gueifão, S., Moreira, T., Costa, H., Castanheira, I.
Manganese and Copper are two essential micronutrients required for several vital functions. Recently EFSA reviewed adequate intake values for these nutrients. AIs of 1.6 mg/day for copper, and 3 mg/day for manganese were established for adults. This work aims at evaluating the contents of Mn and Cu in foods collect during the Portuguese Total Diet Study (TDS). One thousand one hundred and fifty two foods were prepared as consumed and analysed in ninety six pooled laboratory samples. Samples were digested with nitric acid and hydrogen peroxide in a microwave assisted digestion and analysed by...
3rd IMEKOFOODS Conference
· TC23
· 2017
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