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The objective of this study is to develop an HPLC-UV method for the cost-effective and quantitative determination of vitamin D3 in food, even in the presence of vitamin D2, with a specific focus on egg yolk. During method development, the performance of three stationary phases in resolving the peak of vitamin D2 from that of vitamin D3 was investigated. The physicochemical properties of these phases differed particularly in the extent of hydrophobicity and silanophilic activity, including a GraceSmart RP C18 column without silanol endcapping, a Robusta RP C18 column with silanol endcapping, and a Waters Xbridge RP C18 column with ethylene-bridged hybrid (BEH) particle technology.

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Development and validation of a UV-Vis spectrophotometric method for estimation of total content of chalcone.

MethodsX

June 2025

Observatory of Drug-Herb Interactions, Faculty of Pharmacy, University of Coimbra, Health Science Campus, Azinhaga Santa Comba, Coimbra, Portugal.

In this study, a straightforward spectrophotometric method was developed for quantifying the total content of chalcones in a sample. The method exhibits linearity, accuracy, precision, repeatability, and enables the estimation of total chalcone content in trans-chalcone equivalents for a sample diluted in carbon tetrachloride and added to antimony pentachloride. The analytical wavelength was determined to be 390 nm.

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Background: Food safety is a significant global study subject that is strongly intertwined with human life and well-being. The utilization of DNA-based methods for species identification is a valuable instrument in the field of food inspection and regulation. It is particularly significant for traceability purposes, as it enables the monitoring of a specific item at every level of the food chain regulation.

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Iron deficiency is a widespread nutritional problem affecting millions of people globally, leading to various health issues including anemia. Iron fortification of meat and meat products has emerged as an effective strategy to combat this issue. This review explores the process and benefits of iron fortification, focusing on the types of iron compounds suitable for fortification, such as ferrous sulfate and ferric pyrophosphate, their bioavailability, and their impact on the sensory and nutritional qualities of meat products.

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A lanthanide ion-based metal-organic framework (Eu-TATAB nanorods) was designed and synthesized as an effective tri-mode nanoprobe for sensitive and portable detection of ethanol content in a water-ethanol mixture. The assay was based on the responsive properties of Eu-TATAB nanorods to ethanol stimulus and their adaptive encapsulation capability towards optically active lanthanides. With the addition of ethanol to the Eu-TATAB nanorods, the structure was destroyed, resulting in a decrease in luminescence, electrochemiluminescence, and ultraviolet-visible spectrophotometric signals by perturbing energy transfer in the Eu-TATAB nanorods.

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