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Comparative study between single strenght juice and commercial natural juices by IRMS and EPR

Domenii publicaţii > Fizica + Tipuri publicaţii > Articol în revistã ştiinţificã

Autori: DANA ALINA MAGDAS, NICOLETA SIMONA VEDEANU, LAURA BOLOJAN, ROMULUS PUSCAS, GRIGORE DAMIAN

Editorial: CLUJ UNIVERSITY PRESS, Studia Universitatis Babeş-Bolyai Chemia, LVI, 2 , p.19 - 27, 2011.

Rezumat:

Authenticity has probably always been a major concern of many consumers and it is still gaining more and more importance. In our study we used two analytical methods to characterize antioxidant activity and to evaluate the authenticity of juices; isotope ratio mass spectrometer(IRMS) and Electron Paramagnetic resonance (EPR). Isotope ratio mass spectrometry is a promising tool for origin assignation of food, thus 13C, 18O and 2H measurements are intensively used in forensic study to prove product authenticity. This application has been particularly useful in food quality control, because it allows the detection of added sugar and water in fruit juices and in tracing the geographical origin of food. The obtained results have shown that the both commercial juices are authentic fruit juices with no exogenous water and no addition of C4 sugar, according to those labels. Antioxidant properties of commercially-available ground and instant coffees were investigated by means of electron paramagnetic resonance (EPR) using as oxidants, 4-hydroxy-2,2,6,6-tetramethylpiperidine N-oxyl (TEMPOL)

Cuvinte cheie: Fruit juice, antioxidants, Stable isotopes, EPR spectroscopy, Tempol

URL: http://chem.ubbcluj.ro/~studiachemia/