Determination of Hidden Hazelnut Oil Proteins in Extra Virgin Olive Oil by Cold Acetone Precipitation Followed by In-Solution Tryptic Digestion and MALDI-TOF-MS Analysis

2014 ◽  
Vol 62 (39) ◽  
pp. 9401-9409 ◽  
Author(s):  
Cristina De Ceglie ◽  
Cosima Damiana Calvano ◽  
Carlo Giorgio Zambonin
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Hazelnut Oil ◽  
Maldi Tof Ms ◽  
Acetone Precipitation ◽  
Maldi Tof ◽  
Cold Acetone ◽  
Tof Ms

Modifications in virgin olive oil glycerolipid fingerprint during olive ripening by MALDI-TOF MS analysis

LWT ◽  
2012 ◽  
Vol 48 (1) ◽  
pp. 24-29 ◽  
Author(s):  
Stefania Vichi ◽  
Aida Lazzez ◽  
Naziha Grati-Kamoun ◽  
Josep Caixach
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Ms Analysis ◽  
Olive Ripening ◽  
Tof Ms

Determination of hydroxytyrosol and tyrosol in human urine after intake of extra virgin olive oil produced with an ultrasounds-based technology

2021 ◽  
pp. 114204
Author(s):  
Antonella Maria Aresta ◽  
Nicolella De Vietro ◽  
Maria Lisa Clodoveo ◽  
Riccardo Amirante ◽  
Filomena Corbo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Human Urine ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

2014 ◽  
Vol 3 (4) ◽  
pp. 119 ◽  
Author(s):  
Raffaele Romano ◽  
Nadia Manzo ◽  
Immacolata Montefusco ◽  
Annalisa Romano ◽  
Antonello Santini
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide ◽  
A Value ◽  
Olive Mill Waste Water

<p>In this study the use of liquid carbon dioxide, CO<sub>2</sub>, for extraction of oil from olive paste (<em>Peranzana cultivar</em>)<strong> </strong>were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent.</p> <p>It is well known that the use of CO<sub>2</sub> has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal.</p> <p>Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO<sub>2</sub> did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.</p>

scholarly journals Determination of Emedastine in Plasma by the MALDI-TOF MS.

2000 ◽  
Vol 48 (2) ◽  
pp. 150-154 ◽  
Author(s):  
Yoichiro NIHASHI ◽  
Mitsuhiro ISHIDA ◽  
Fumio SAKAMOTO ◽  
Yuichiro NAKADA
Keyword(s):  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Tof Ms

Determination of sulfonated azo dyes in chili powders by MALDI-TOF MS

2019 ◽  
Vol 411 (22) ◽  
pp. 5833-5843 ◽  
Author(s):  
Missael Antonio Arroyo Negrete ◽  
Kazimierz Wrobel ◽  
Eunice Yanez Barrientos ◽  
Alma Rosa Corrales Escobosa ◽  
Francisco Javier Acevedo Aguilar ◽  
...  
Keyword(s):  
Azo Dyes ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Tof Ms ◽  
Sulfonated Azo Dyes
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