The fluorescence intensity information was collected by scanning its fluorescence spectra at different excitation wavelengths. Based on its high sensitivity and selectivity, excitation-emission fluorescence can be widely used for detection of pollutants in the environment. The characterizations of the three phenolic compounds were investigated by this method, and the fluorescence peaks of phenol, m-cresol and thymol were confirmed at 272/300 nm, 274/300 nm and 276/304 nm when the excitation and emission wavelength were set in the range of 240-360 nm and 260-500 nm respectively. The excitation and emission spectra of the three phenolic compounds are very similar because of their analogical structure. The intensity of the spectrum has a good linear relationship with the concentration when the solution concentration is between 0.02 and 1.0 mg x L(-1), and the limits of detection can reach at 1 microg x L(-1). Results show that the three compounds can be analyzed qualitatively and quantitatively by excitation-emission fluorescence.
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Food Chem
December 2024
Wine Science Programme, School of Chemical Sciences, The University of Auckland | Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand. Electronic address:
Grape marc, a by-product of winemaking, is a rich source of bioactive compounds, yet efficient extraction methods suitable for industrial application remain underexplored. This study presents an integrated, three-stage approach to optimise the extraction of anthocyanins, phenolics, and tannins from Merlot grape marc. In the first stage, 12 solvents were evaluated using conventional solvent extraction, with 50 % ethanol (EtOH) acidified with hydrochloric acid (HCl) achieving the highest anthocyanin recovery after eight extraction cycles (0.
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Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 400372, Romania.
Honey is a valuable natural product with antioxidant properties, and its quality is influenced by various factors, including botanical origin and biofortification. Pine bud extracts, known for their antioxidant capacity, were explored to enhance the properties of acacia and polyflower honey. This study aimed to investigate the effect of pine bud extracts at different maturation stages on the moisture content, dry matter, antioxidant activity, and total phenolic content (TPC) of acacia and polyflower honey.
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Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche (UNIVPM), Via Brecce Bianche 10, 60131 Ancona, Italy.
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Laboratory of Cell Biosystems, Institute of Microbiology, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
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January 2025
School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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