An efficient enantioselective method for the determination of etoxazole in orange pulp, peel, and whole orange was developed using liquid chromatography with tandem mass spectrometry. The enantioseparation was performed on a Chiralpak AD-3R column at 30ºC using acetonitrile with 0.1% formic acid solution (80:20, v/v) as the mobile phase in less than 5 min. Quantification was achieved using matrix-matched standard calibration curves. The overall mean recoveries for two enantiomers from orange pulp and whole orange were 91.0-99.6% and the orange peel was 92.6-103.1%, with relative standard deviations of 0.8-5.4% intraday and 2.0-4.8% interday at 1, 10, and 100 μg/kg levels, and 1.3-5.2% intraday and 3.5-4.3% interday at 5, 50, and 500 μg/kg levels, respectively. The limits of quantification for all enantiomers in three matrices did not exceed 5 μg/kg. Moreover, the absolute configuration of etoxazole enantiomers had been determined by the combination of experimental and predicted electronic circular dichroism spectra, and the first eluted enantiomer was confirmed as (S)-etoxazole on a Chiralpak AD-3R column while (R)-etoxazole was first on three cellulose chiral columns. The application of the proposed method to real sample analysis suggests its potential use in enantioselective determination of etoxazole enantiomers in citrus.
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http://dx.doi.org/10.1002/jssc.201401065 | DOI Listing |
Food Res Int
January 2025
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address:
This study evaluated the impact of fermentation with Lactobacillus acidophilus pre-subjected to acid, osmotic, and oxidative stress conditions on the production of metabolites and the bioaccessibility of nutrients and bioactive compounds in fermented milks and yogurts. The products were added with orange bagasse (additional calcium - Ca source) and buriti pulp (carotenoids source). Gas chromatography coupled with mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) were used to analyze the volatile and non-volatile compounds metabolites from fermentation, respectively.
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December 2024
Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea.
This study investigated the rheological and tribological properties of cold beverages [bottled water (BW), sports drink (SD), orange juice (OJ), and whole milk (WM)] thickened with various concentrations (1%, 2%, and 3%, w/w) of xanthan gum-based food thickeners. All thickened beverages exhibited high pseudoplastic behavior, with increasing thickener concentration leading to higher viscosity and viscoelastic moduli and a lower flow behavior index. Thickened BW, SD, and WM exhibited typical Stribeck curves covering the boundary, mixed, and hydrodynamic lubrication regimes.
View Article and Find Full Text PDFMicrosc Res Tech
December 2024
Department of Botany, Root and Soil Biology Laboratory, Bharathiar University, Coimbatore, Tamil Nadu, India.
Cordia diffusa K.C. Jacob, known as Sirunaruvili, belonging to the family Boraginaceae, is a rare endemic species.
View Article and Find Full Text PDFFoods
December 2024
Department of Pharmaceutical Sciences, Health Sciences Center, Londrina State University, Londrina CEP 86039-440, Brazil.
Betalains are naturally occurring pigments sourced mainly from (beetroot), spp. (dragon fruit), spp., and spp.
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December 2024
Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute for Agricultural Research, 46113 Valencia, Spain. Electronic address:
The blood oranges accumulate anthocyanins in their peel and pulp, which give them their characteristic red colour. To investigate whether there is a specific volatile compounds profile for blood oranges, we compared the volatile composition of the blood varieties 'Moro', 'Tarocco Rosso' and 'Sanguinelli' to that of the blond ones 'Cadenera', 'Salustina' and 'Hamlim' using a non-targeted approach based on HS-SPME-GC-MS. Moreover, fruits from each blood orange variety were divided into slightly and intensely pigmented fruits, and individual sugars and anthocyanins were determined by liquid chromatography to investigate whether their profiles depend on the degree of pulp pigmentation.
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