Publications by authors named "Ryan C McGinty"
Article Synopsis
- A new high performance liquid chromatography with UV detection (HPLC-UV) method was developed to measure total vitamin D and pre-vitamin D in UV-exposed mushrooms effectively.
- The method includes a two-step solid phase extraction (SPE) to filter out unwanted chromatographic interferences, allowing for accurate quantification of various forms of vitamin D and related compounds.
- Results showed that the vitamin D levels in six types of UV-exposed mushrooms were comparable to those measured by a more complex method (LC-MS), with low limits of quantification, and streamlined sample preparation without the need for drying or large solvents.
Article Synopsis
- This study aimed to compare dietary fiber, sugars, and starch in bananas at different ripeness stages using both traditional and modified measurement methods.
- Findings showed that traditional methods indicated consistent dietary fiber levels (~2 g/100g) regardless of ripeness, while the modified method revealed significant decreases in fiber as bananas ripened (from ~18 g/100g in unripe to ~2 g/100g in overripe).
- The research highlights the necessity of using updated methods for more accurate analysis of dietary fiber and carbohydrates, considering the effects of ripeness and other variables in food composition data.
The quantitative effect of different preparation variables on the sodium content of cooked dry pasta was evaluated. Semolina spaghetti (<5 mg sodium/100 g) was cooked by a typical method (454 g, 5.68 L water, 36 g salt, al dente, no rinsing) and after systematic variation of amount of salt, water:pasta ratio, cooking volume and time, rinsing, pasta shape, whole grain.
View Article and Find Full Text PDFBackground: Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention.
Results: Fresh fruits and vegetables were sampled on three occasions in each season, from the same local retail outlets, for 1 or 2 years. Vitamin C was significantly higher in winter-sampled spinach (436 mg kg ) compared with spring (298 mg kg ) and summer/fall (180 mg kg ); in potatoes in summer/fall (156 mg kg ) versus winter/spring (106 mg kg ); and in oranges in winter (616 mg kg ), spring (592 mg kg ), and summer (506 mg kg ).