High-Performance Liquid Chromatography of Preparations of Ribonucleic Acid Inactivator(s) from Cupric Ion and Hydroquinone Before and After Treatment with Histidine

1983 ◽  
Vol 72 (3) ◽  
pp. 300-303 ◽  
Author(s):  
G.R. Dubes ◽  
A.N. Masoud ◽  
M.I. Al-Moslih
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Ribonucleic Acid ◽  
High Performance ◽  
Cupric Ion ◽  
Before And After

scholarly journals Comparative Study of Dark Beer Before and After Freeze Drying Rehydration Cycle

2018 ◽  
Vol 72 (2) ◽  
pp. 123-127
Author(s):  
Ingmārs Cinkmanis ◽  
Guntis Gailums ◽  
Sanita Vucāne
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
High Performance ◽  
Freeze Drying ◽  
Gas Chromatography Mass Spectrometry ◽  
Before And After

Abstract The aim of the study was to compare dark beer before and after a freeze drying rehydration cycle. The pH, colour, and concentrations of extract, organic acids, and phenolic compounds were determined. Dark beer before and after freeze drying was analysed using standard brewing analysis methods of the Mitteleuropäische Brautechnische Analysenkommision (MEBAK) and two types of chromatography: high-performance liquid chromatography (HPLC) and gas chromatography mass spectrometry (GC/MS). Increase of pH was not observed in dark beer after freeze drying. Dissolved powdered beer in deionised water was clear, dark brown, without sediments, and reproduced the original commercially available dark beer, with original extract substance content 8.88%. Concentrations of the following organic acids were determined: oxalic, tartaric, quinic, malic, ascorbic, lactic, acetic, citric, fumaric, and succinic. Volatile compounds by GC/MS analysis were isolated from dark beer before and after freeze drying.

scholarly journals Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 163 ◽  
Author(s):  
Parisa Abbasi Parizad ◽  
Mauro Marengo ◽  
Francesco Bonomi ◽  
Alessio Scarafoni ◽  
Cristina Cecchini ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Inflammatory Stimuli ◽  
Before And After ◽  
Biological Tests ◽  
Pilot Plant Scale

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.

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