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Profile of DNA Damage Protective Effect and Antioxidant Activity of Different Solvent Extracts from the Pericarp of Garcinia Mangostana
Issue:
Volume 3, Issue 1-1, February 2015
Pages:
1-6
Received:
9 July 2014
Accepted:
7 August 2014
Published:
24 August 2014
Abstract: The content of total polyphenols, DNA damage protective effect, and antioxidant activity of different solvent extracts including hexane, acetidin (ethyl acetate), acetone, ethanol, and methanol) from Garcinia mangostana pericarp were investigated and compared. The results showed that the content of total polyphenols is significantly affected by extracting solvents, and resulting in variation of antioxidant activities of Garcinia mangostana pericarp. Methanol, acetone, and ethanol extracts exhibited the better DNA protective effect, the same as that of 100 μM of Trolox. The methanol extract exhibited the strongest antioxidant activities because it possessed the highest total polyphenols content, followed by acetone and ethanol extracts, while other extracts had both lower the content of active compounds and bioactivities. These results indicated that selective extraction from Garcinia mangostana pericarp, by an appropriate solvent, is important for obtaining fractions with high antioxidant activity, which will be useful for the developing and application of mangosteen pericarp as a new local source of bioactive compounds in foods and medicine industries.
Abstract: The content of total polyphenols, DNA damage protective effect, and antioxidant activity of different solvent extracts including hexane, acetidin (ethyl acetate), acetone, ethanol, and methanol) from Garcinia mangostana pericarp were investigated and compared. The results showed that the content of total polyphenols is significantly affected by ext...
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Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD
Marco Iammarino,
Aurelia Di Taranto
Issue:
Volume 3, Issue 1-1, February 2015
Pages:
7-12
Received:
30 December 2014
Accepted:
4 January 2015
Published:
12 January 2015
Abstract: Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution. However, the addition of some food antioxidants (i.e. nicotinic acid, sulphiting agents, etc.) is not admitted in fresh meat preparations by the actual Normative; moreover, for other substances, such as ascorbic acid, some use restriction subsist. In this work, an analytical method for the determination of two food antioxidants, such as ascorbic acid and nicotinic acid, in fresh meat preparations, by high performances liquid chromatography coupled with UV Diode Array Detection, is described. The reliability of this method was assured by developing a full validation procedure, by following the actual European Guidelines. The most important validation parameters, such as linearity, specificity, accuracy, detection and quantification limits, ruggedness and measurement uncertainty were evaluated, resulting conform with European requirements. Considering that ascorbic acid and nicotinic acid are subject to use restriction in fresh meat preparations, this method may be considered a valid tool in food inspection for organisms in charge of food controls.
Abstract: Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances...
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Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination
Aurelia Di Taranto,
Mariateresa Ingegno,
Anna Rita Ientile,
Marco Iammarino
Issue:
Volume 3, Issue 1-1, February 2015
Pages:
13-17
Received:
2 March 2015
Accepted:
3 March 2015
Published:
10 March 2015
Abstract: Mozzarella is an unripened cheese widely consumed worldwide. Due to short shelf-life of these products, the addition of few food additives, such as citric acid and lactic acid is allowed by the actual Legislation. However, these two compounds are present in the aqueous phase of milk, making difficult a correct discrimination between products with added food additives from those declared as “with no added food additives”. This work is collocated in this contest. It may be considered as a contribution for a correct food additives determination in mozzarella cheese. 14 samples (7 with citric acid declared on the label and 7 without declared food additives) were analysed, by using a reliable analytical method by ion chromatography with conductivity detection, for the quantification citric acid. The results were compared in order to verify a statistically significant difference between two data populations. The same samples were analysed, by using a validated ion chromatography with conductivity detection method, for the determination of lactic acid, and the results were evaluated in order to give a contribution to the determination of a maximum natural level of lactic acid in mozzarella cheese, in products without added food additives. Regarding citric acid, a cut-off value, equal to 0.65 g kg-1 was suggested as maximum admissible level in products without added food additives; while, as it concerns lactic acid, a maximum level corresponding to 4.0 g kg-1 was suggested.
Abstract: Mozzarella is an unripened cheese widely consumed worldwide. Due to short shelf-life of these products, the addition of few food additives, such as citric acid and lactic acid is allowed by the actual Legislation. However, these two compounds are present in the aqueous phase of milk, making difficult a correct discrimination between products with a...
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