Combination of Standard Addition and Isotope Dilution Mass Spectrometry for the Accurate Determination of Melamine and Cyanuric Acid in Infant Formula.

In the melamine scandals of the early 2000s, different companies of the dairy industry cheated their products by applying chemical substances to feign a higher content of nitrogen. However, this had a severe toxic impact on the kidney health of consumers. As a result, tremendous effort was put into the prevention of further harm to the public.

Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of L. Cultivated at Three Sowing Densities.

The chemical composition of the inflorescences of eight different fibre-type L. cultivars grown in Switzerland was monitored for different sowing densities over the season 2019. HPLC-MS, GC-MS and GC-FID, as well as spectrophotometric techniques were used to measure the total phenolic content (TPC) and the antioxidative activity of the inflorescence extracts, and to characterise and quantify the flavonoids and terpenes produced by the different cultivars over different sowing densities from July to September 2019.

Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.

The growth of filamentous fungi during the spontaneous cocoa bean fermentation leads to inferior cocoa bean quality and poses a health risk for consumers due to the potential accumulation of mycotoxins. We recently developed anti-fungal cultures with the capacity to inhibit the growth of mycotoxigenic filamentous fungi on cocoa beans. However, it is not clear how these anti-fungal cultures affect the fermentation process and cocoa bean quality.

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland.

Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles.

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.

Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data.