Št. zadetkov: 10
Izvirni znanstveni članek
Oznake:
multivitamin;fruit juices;accuracy profile;HPLC-MS/MS;quality control;
In this study, a multivitamin analysis method with a run time of 20 min was developed for nine major B vitamins in fruit juices using HPLC coupled with a triple quadrupole mass spectrometer. A reverse phase column with ammonium formate buffers in methanol and water as mobile phases under gradient el ...
Leto:
2023
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
HPLC-MS/MS;quality control;multifruit juice;fruit juices;ascorbic acid;dehydroascorbic acid;accuracy profile;validation;
A HILIC-MS/MS method was developed for the simultaneous analysis of ascorbic acid (AA) and dehydroascorbic acid (DHA). Ammonium acetate buffer and acetonitrile were used as mobile phases under gradient elution mode at a flow rate of 0.3 mL/min. A SCIEX Triple QUAD 5500+ system was operated under MRM ...
Leto:
2023
Vir:
Biotehniška fakulteta (UL BF)
Raziskovalni podatki
Oznake:
HPLC–MS/MS;quality control;multifruit juice;ascorbic acid;dehydroascorbic acid;accuracy profile;validation;
Method Development
The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were se ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Raziskovalni podatki
Oznake:
multivitamin;fruit juices;sccuracy profile;HPLC-MS/MS;quality control;
Method Development
The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were se ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Raziskovalni podatki
Oznake:
ammonium fluoride;limit of quantitation;recovery;biotin;cyanocobalamin;
Method Development
The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were se ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
redberry;juice processings;pasteurisation;ohmic heating;high pressure processing;pulsed electric fields;polyphenol;cell wall;
Thermal treatments extend the shelf life of processed products however, they may modify their qualities. This study examines the effects of processing and storage (4 ◦C during 60 days) on phenolic compounds and cell walls in strawberry nectar. Under microbial inactivation standardization, convention ...
Leto:
2026
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;
A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-f ...
Leto:
2025
Vir:
Biotehniška fakulteta (UL BF)
Raziskovalni podatki
Oznake:
HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;strawberry nectar;
Method Development
The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were se ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
apple;Malus x domestica;pomace juice;juice processing;phloridizin;dihydrochalcones;phenolics;antioxidant activity;Ferric Reducing Antioxidant Power (FRAP);
Among fruits, the apple is unique for producing large amounts of the dihydrochalcone phloridzin, which, together with phloretin, its aglycone, is valuable to the pharmaceutical and food industries for its antidiabetic, antioxidant, and anticarcinogenic properties, as well as its use as a sweetener. ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Dario Pavon-vargas,
Kristyna Simkova,
Alema Puzović,
Andrés Moreno Barreto,
Astrid Gędas,
Helen Murray,
Ibrahim Rabeeah,
Sebastian Rincon,
A. Ngoc Quynh Truong,
Alberto Zavarise,
Hassan Zia,
Jerneja Jakopič,
Maja Mikulič Petkovšek,
Ana Slatnar,
Heidrun Halbwirth,
Luca Cattani
Izvirni znanstveni članek
Oznake:
strawberry nectar;aroma compounds;phenolic compounds;high pressure processing;pulsed electric fields;ohmic heating;
This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log ...
Leto:
2025
Vir:
Biotehniška fakulteta (UL BF)