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You searched for: Subject term adulterated products Remove constraint Subject term: adulterated products Subject term abscisic acid Remove constraint Subject term: abscisic acid
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1. Authenticity and traceability of goat milk: Molecular mechanism of β-carotene biotransformation and accessibility

Author:
Rong Zhang; Wei Jia
Source:
Food chemistry 2022 v.388 pp. 133073
ISSN:
0308-8146
Subject:
abscisic acid; acetonitrile; adulterated products; atmospheric pressure; biomarkers; biotransformation; cows; fluorescence emission spectroscopy; food chemistry; goat milk; metabolites; metabolomics; milk; retinaldehyde; retinoic acid; traceability; vitamin A
Abstract:
... The efficiently extraction and accurately quantify of β-carotene and its metabolites are crucial for authenticity and traceability in goat milk. Nevertheless, its reliability can be largely improved. In this study, meticulously designed native ESI-MS, fluorescence spectroscopy and molecular docking in combination with cold-induced acetonitrile aqueous two-phase separation system weaken the interac ...
DOI:
10.1016/j.foodchem.2022.133073

2. Development of a high performance thin layer chromatography method for the rapid qualification and quantification of phenolic compounds and abscisic acid in honeys

Author:
Natalia Stanek; Paweł Kafarski; Izabela Jasicka-Misiak
Source:
Journal of chromatography 2019 v.1598 pp. 209-215
ISSN:
0021-9673
Subject:
Acacia; abscisic acid; adulterated products; antioxidant activity; bioactive compounds; botanical composition; honey; medicine; phenolic compounds; quality control; quantitative analysis; statistical analysis; sugars; thin layer chromatography
Abstract:
... Honey is a natural product with a complex chemical composition consisting of sugars and other bioactive compounds. It is important in many traditional systems of medicine, exhibiting interesting bioactivities, in particular antimicrobial, anti-inflammatory and antioxidant effects. Authentication of botanical origin of honeys is particularly important in this context. Therefore, methods for quality ...
DOI:
10.1016/j.chroma.2019.04.052

3. Structural identification of compounds for use in the detection of juice-to-juice debasing between apple and pear juices

Author:
Jamie L. Willems; Nicholas H. Low
Source:
Food chemistry 2018 v.241 pp. 346-352
ISSN:
0308-8146
Subject:
abscisic acid; adulterated products; apple juice; apples; economic valuation; pear juice; pears; polyols; China
Abstract:
... The ability to detect the undeclared addition of a juice of lesser economic value to one of higher value (juice-to-juice debasing) is a particular concern between apple and pear juices due to similarities in their major carbohydrate/polyol profiles. Fingerprint compounds for the detection of this type of adulteration were identified in both commercial apple and pear juices by HPLC-PDA, were isolat ...
DOI:
10.1016/j.foodchem.2017.08.104

4. Phenolics and abscisic acid identified in acacia honey comparing different SPE cartridges coupled with HPLC-PDA

Author:
Chunli Sun; Hongbo Tan; Yuhao Zhang; Hongcheng Zhang
Source:
Journal of food composition and analysis 2016 v.53 pp. 91-101
ISSN:
0889-1575
Subject:
Acacia; abscisic acid; adulterated products; anion exchange; apiaries; flavonoids; food matrix; high performance liquid chromatography; honey; ingredients; phenolic compounds; quality control; solid phase extraction; sugars; China
Abstract:
... The major components of honey are sugar and water, but some phenolic compounds may be responsible for honey quality. We investigated the effects of four reversed-phase (RP) and four reversed-phase and anion-exchange (RP-AE) solid-phase extraction (SPE) cartridges as a pre-concentration technique for honey phenolics. Eleven acacia honey samples were collected from different apiaries of China and th ...
DOI:
10.1016/j.jfca.2016.08.006