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  • 1
    Electronic Resource
    Electronic Resource
    Formation of zearalenone on wheat contaminated with Fusarium graminearum under controlled conditions (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 204 (1997), S. 39-42 
    Details
    ISSN: 1431-4630
    Keywords: Key words Zearalenone ; Wheat ; Fusarium graminearum ; Cereal contamination
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The contamination of cereals with field-growing Fusarium species can be a health hazard since Fusarium are known for their ability to produce mycotoxins like zearalenone (ZON) and deoxynivalenol (DON). For this study the formation of ZON was investigated under controlled growth conditions. Ergosterol, as an indicator of fungal growth, and ZON were analysed by HPLC with UV and fluorescence detection respectively. It is shown that ZON is synthesised in the late growth phase of the fungi, which is typical for secondary metabolites. Milling of contaminated wheat shows a reduced content of ZON in fractions of low ash content. Consequently the concentration of ZON in bran, which has a high ash content, was much higher.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050033
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  • 2
    Electronic Resource
    Electronic Resource
    Heterocyclic aromatic amines in fried poultry meat (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 347-350 
    Details
    ISSN: 1431-4630
    Keywords: Key words Heterocyclic aromatic amines ; Fried poultry meat
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Heterocyclic aromatic amines are mutagenic compounds that are formed during heating of meat and fish. These substances are products of the reaction of creatine with amino acids and carbohydrates. It is recommended that exposure to these probable human carcinogens should be minimised. In fried boneless lean turkey breast meat five heterocyclic aromatic amines {2-amino-1-methyl-imidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethyl-imidazo-[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)} were found. The temperature regime which was applied for frying resulted in a surface temperature of about 140°C. Clean-up was done by acid-base partition followed by solid-phase extraction (SPE) using blue cotton. HPLC analysis was carried out using electrochemical detection for IQ- and IQx-type compounds and fluorescence detection for PhIP. The low temperatures used during frying yielded comparably lower amounts of heterocyclic aromatic amines. The concentrations of the aromatic amines were as follows: IQ 1.1 μg/kg, MeIQ 0.9 μg/kg, MeIQx μg/kg, 4,8-DiMeIQx 0.4 μg/kg, and PhIP 3.8 μg/kg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050178
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Antioxidant spices reduce the formation of heterocyclic amines in fried meat (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (1998), S. 477-480 
    Details
    ISSN: 1431-4630
    Keywords: Key words Heterocyclic amines ; Fried meat ; Spices
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Heterocyclic aromatic amines (HAs) are mutagenic compounds that are formed during heating of meat and fish. These substances are reaction products of creatine with amino acids and carbohydrates. It is recommended that exposure to these probable human carcinogens should be minimised. Five heterocyclic aromatic amines which occur in beef were investigated: 2-amino-3-methyl-imidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethyl-imidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP). Clean-up was done by acid-base partition followed by SPE using blue cotton. HPLC analysis was carried out by using electrochemical detection for IQ- and IQx-type compounds and fluorescence detection for PhIP. The concentrations of the aromatic amines were as follows: IQ, 10.2 μg/kg; MeIQ, 2.46 μg/kg; MeIQx, 13.2 μg/kg; 4,8-DiMeIQx, 2.26 μg/kg; and PhIP, 5.48 μg/kg. The application of spices (rosemary, thyme sage, garlic, brine) reduced the content of the HAs below 60% of the amount found in the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050364
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  • 4
    Electronic Resource
    Electronic Resource
    Analysis of anthocyane glycosides in human serum (2000)
    Springer
    Fresenius' journal of analytical chemistry 366 (2000), S. 379-381 
    Details
    ISSN: 1432-1130
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Anthocyanins, natural food antioxidants, can be identified in human blood plasma using a restricted access phase for removal of the proteins and enrichment of the anthocyanins. In preliminary studies the spray dried elderberry juice was shown to have antioxidant activities in vitro. From the four known anthocyanins present in elderberry (Sambucus nigra) the two main components could be analysed quantitatively enabling their analysis in blood. Using a restricted access phase and a column switching set-up the injection of high volumes of concentrated protein solutions is possible. Additional, by using high injection volumes the sensitivity is increased due to a concentration of the analytes on the restricted access phase. The limit of quantification reached was 0.5 ng/mL. In this experiment the maximum concentration in blood (35 mg/mL) was observed after 1 h with a quick decay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002160050077
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  • 5
    Electronic Resource
    Electronic Resource
    Analysis of the cancerogenic heterocyclic aromatic amines in fried meat (2000)
    Springer
    Fresenius' journal of analytical chemistry 366 (2000), S. 375-378 
    Details
    ISSN: 1432-1130
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Heterocyclic aromatic amines (HAs) are potential cancerogens found in heated meat and fish. From the precursors creatin/ine amino acids and carbohydrates the HAs are formed in very complex reactions at high temperatures. The concentration in meat is very low and the analysis especially the clean-up is critical due to the complex meat matrix. The concentrations in heated meat are in the low ng/g range. With increasing time of heating and the temperature the concentration of the HAs (MeIQx, IQ, 4,8-DiMeIQx, PhIP) can increase from 0 to 5 ng/g at ¶140 °C for 15 min to 20 to 40 ng/g at 220 °C for 35 min. MeIQ is formed at a significant lower amount.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002160050076
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  • 6
    Electronic Resource
    Electronic Resource
    Variability of vitamin E content in pumpkin seeds (Cucurbita pepo L) (1996)
    Springer
    European food research and technology 202 (1996), S. 275-278 
    Details
    ISSN: 1438-2385
    Keywords: Pumpkin seed oil ; Vitamin E ; Tocopherols ; Tocotrienols ; Cucurbita pepo
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil which is produced in the southern parts of Austria, Slovenia and Hungary. It is dark green and has a high content of free fatty acids. Due to its colour, the oil cannot be used for cooking. The content of vitamin E, especiallyγ-tocopherol, is very high. The oil content of the pumpkin seed is about 50%. The seed itself can be eaten. Therefore a pumpkin variety with high vitamin E content is desirable. The aim of this work was to find a variety ofCucurbita pepo which has a high oil yield and a high vitamin E content. A total of 100 breeding lines were tested for their tocopherol content. The tocopherols and tocotrienols are extracted with hexane and analysed by NP-HPLC/FLD with hexane/dioxan (96/4) as eluent, with fluorescence detection at 292/335 nm. The/gg-tocopherol content, which is about 5–10 times as much as that of α-tocopherol varies over a broad range (41–620 mg/kg dry pumpkin seeds).β- andδ-tocopherol are found at low levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01206096
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  • 7
    Electronic Resource
    Electronic Resource
    Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.) (1996)
    Springer
    European food research and technology 203 (1996), S. 216-219 
    Details
    ISSN: 1438-2385
    Keywords: Fatty acid composition ; Pumpkin seed oil ; Cucurbita pepo
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil which is produced in Slovenia, Hungary and the southern parts of Austria. It is dark green and has a high content of free fatty acids. The seed itself can be eaten. Due to its colour and the foam formation, the oil cannot be used for cooking. The content of vitamin E, especiallyγ-tocopherol, is very high. The oil content of the pumpkin seed is about 50%. The variability in the oil content is very high resulting from a broad genetic diversity. Thus a breeding programme for increasing the oil productivity is very promising. The four dominant fatty acids are palmitic, stearic, oleic and linoleic acids. These four fatty acids make up 98±0.13% of the total amount of fatty acids, others being found at levels well below 0.5%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01192866
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    Paper (German National Licenses)
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