Food chemistry

WATER ACTIVITY CONCEPT AND ITS ROLE IN STRAWBERRIES FOOD

Author(s):

E. Sandulachi, P. Tatarov

Field: Food chemistry
Type: Research paper
Issue: 2012 Volume 7, no.2
Pages: 103-115

Keywords: water activity, frozen strawerries, sugar addition, processing, osmotic treatment, stability.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2012.07(2).07

Graphical Abstract: This paper presents the study information related to the processing of fruit by combined methods. Is presented on the concept of water activity and its role in product quality; mathematical modeling methods (GAB, BET et al.) in estimate the activity coefficients of non-electrolyte and electrolyte mixture. Have been carried experimental research to study the evolution of the biologically active substances in frozen strawberries with and without sugar addition. It proved that frozen strawberries with sugar, during storage are more stable regarding antioxidants content that strawberry frozen without sugar.

Downloads: 100

THE STUDY OF PHTHALATES MIGRATION IN WINE PRODUCTS BY GC-MS METHOD

Author(s):

Gh. Duca, R. Sturza, D. Lazakovich

Field: Food chemistry
Type: Research paper
Issue: 2012 Volume 7, no.2
Pages: 98-102

Keywords: phthalates, wine, gas-chromatography, mass-spectrometry, migration.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2012.07(2).08

Graphical Abstract: A number of studies have shown phthalates’ potential impact on human health due to their carcinogenic and endocrinedisrupting effects. More than 2000 analyses for determination of phthalates’ rests in alcoholic beverages were done in the laboratory of National Center for Quality Testing of the Alcoholic Beverages (Republic of Moldova) using modern method of analysis like GC-MS. This article is an extended abstract of a communication presented at the Conference Ecological Chemistry 2012.

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MODIFIED SCREEN-PRINTED CARBON ELECTRODES WITH TYROSINASE FOR DETERMINATION OF PHENOLIC COMPOUNDS IN SMOKED FOOD

Author(s):

V. Dragancea, R. Sturza, M. Boujtita

Field: Food chemistry
Type: Research paper
Issue: 2010 Volume 5, no.2
Pages: 47-53

Keywords: screen-printed carbon electrode SPCE; biosensor; phenol; tyrosinase; gas chromatography.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2010.05(2).06

Graphical Abstract: A screen-printed carbon electrode modified with tyrosinase (SPCE-Tyr/Paa/Glut) has been developed for the determination of phenol concentration in real samples. The resulting SPCE-Tyr/Paa/Glut was prepared in a one-step procedure, and was then optimized as an amperometric biosensor operating at 0 mV versus Ag/AgCl for phenol determination in flow injection mode. Phenol detection was realized by electrochemical reduction of quinone produced by tyrosinase activity. The possibility of using the developed biosensor to determine phenol concentrations in various smoked products (bacon, ham, chicken and salmon) was also evaluated. Gas chromatography (GC) method was used for result validation obtained in flow injection mode using amperometric biosensor. The result showed good correlation with those obtained by flowinjection analysis (FIA).

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ANALYSIS OF THE PHTHALATE CONTENT LEVELS IN WINE PRODUCTS

Author(s):

Duca Gheorghe, Sturza Rodica, Gaina Boris, Lazacovici Dmitri

Field: Food chemistry
Type: Research paper
Issue: 2011 Volume 6, no.2
Pages: 65-69

Keywords: phthalates, wine, gas-chromatography, mass-spectrometry, dibutylphthalate.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2011.06(2).14

Graphical Abstract: In the context of studies conducted in the laboratory of National Center for Quality Testing of the Alcoholic Beverages (Republic of Moldova) were included more than 1300 samples of the bottled wine and base-wine for the presence of most widespread and toxic phthalate – dibutylphthalate using modern method of analysis like GC-MS. Results display presences DBP in 85 % of studied samples of wines, i.e. a content of DBP more than LOQ (0.01mg/dm3). Has been determined that contamination of phthalates has a technogenic character, and it is the result of contact with polymeric materials. Optimum conditions of extraction DBP from liquid samples were obtained.

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HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY FOR DETERMINATION OF AROMATIC ALDEHYDES IN WINE DISTILLATES

Author(s):

Elena Nezalzova

Field: Food chemistry
Type: Research paper
Issue: 2011 Volume 6, no.1
Pages: 81-85

Keywords: wine distillate, age of maturation, aromatic aldehydes, high-performance liquid chromatography.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2011.06(1).06

Graphical Abstract: Quality control of alcoholic beverages, coming into the market, is a defining element in preventing the production and supplying of defective products. One of the main criteria for quality control of wine distillates is to estimate their age, and more precisely the period of maturation as the dominant factor in determining the quality of cognacs and, consequently, their market price. On the opinion of majority scientists, one of the main factors, which determines the age of wine distillates, is the content of aromatic aldehydes, mostly vanillin, and their ratio.

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COMPARISON OF SENSITIVITY OF ANALYTICAL METHODS FOR SAMPLES INJECTION IN THE DETECTION OF COMPOUNDS WITH FLAVOURING POTENTIAL OF WINES

Author(s):

Rodica Sturza, Constantin Sîrghi, Mariana Vrîncean, Susanne Böhme

Field: Food chemistry
Type: Research paper
Issue: 2009 Volume 4, no.2
Pages: 50-59

Keywords: GC/MS, Head-space, SPME, Wine and Flavours.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2009.04(2).11

Graphical Abstract: The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain illicitly the "Muscat" and "Isabela" wines, by implementing the GC/MS method with injection of liquid samples directly into the capillary column, using the "Head-space" method and the solid phase microextraction (SPME).

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THE CONTENT OF OCHRATOXIN A IN MOLDAVIAN WINE PRODUCTS

Author(s):

Boris Găină, Rodica Sturza, Violeta Bejan, Constantin Bodean

Field: Food chemistry
Type: Research paper
Issue: 2009 Volume 4, no.2
Pages: 44-49

Keywords: mycotoxin, OTA, wine, grape juice.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2009.04(2).12

Graphical Abstract: The basic objective of this work is studying the content of ochratoxin A (OTA) in grapes, grape juice, and wine. This is an analysis of their origin, the conditions of contamination and ways decontamination, toxiconogenes mushrooms, toxicity, world and European regulations. It was estimated the methods of detection of mycotoxins in wine products. It has examined the contents of OTA in the Moldavian juice/wine from different varietals at different stages of winemaking and obtained by different proceeds winemaking.

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MONITORING OF THE EURASIAN NATURAL MINERAL WATERS OF CHLORIDE-HYDROCARBONATE TYPE

Author(s):

E.N. Kornilova, N.I.Kornilov, O.N Vasiltseva

Field: Food chemistry
Type: Research paper
Issue: 2009 Volume 4, no.1
Pages: 84-89

Keywords: mineral waters, mathematical model, monitoring.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2009.04(1).07

Graphical Abstract: Mineral waters of Russia, the CIS countries (Ukraine, Belarus, Moldova, Armenia, Azerbaijan, Georgia and Uzbekistan) and EU (Germany, France, Italy, Spain and some East European countries) carried to Chloride-Hydrocarbonate type have been investigated in this work. The analytical dependences connecting, entered by authors, characteristic parameters of structure of waters (В, Ф, R) with independent variables of ionic structure and concentration are resulted.

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SHELF-LIFE PREDICTION OF PLUM FOODS USING ANTIOXIDANT ACTIVITY INDICES

Author(s):

Pavel Gh.Tatarov, Raisa A. Ivanova, Artur V. Macari

Field: Food chemistry
Type: Research paper
Issue: 2008 Volume 3, no.2
Pages: 65-69

Keywords: shelf-life, antioxidant activity, Weibull distribution, plum, chokeberry.
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Abstract (JPEG)

DOI: dx.doi.org/10.19261/cjm.2008.03(2).03

Graphical Abstract: The reducing activity and radical scavenging activity of hydrosoluble antioxidants in food compositions from plums during the storage were evaluated. The speeds of changing the reducing activity and radical scavenging activity were different. It was observed that the reducing activity diminished by 63.2% after 62...105 days of storage. The same modification of radical scavenging activity determined in vitro was discovered after 110...254 days of storage. Shelf-life of plum foods was calculated using Weibull distribution. The functional relationship of failure probabilities between the reducing and radical scavenging capacities have been detected (r2= 0. 94-0.98).

Downloads: 25