Foodstuffs. Determination of Alternaria toxins in tomato, wheat and sunflower seeds by SPE clean-up and HPLC-MS/MS

2021 ◽  
Keyword(s):  
Sunflower Seeds ◽  
Alternaria Toxins

scholarly journals Determination of Peroxide Value in Sunflower Halva using a Spectrophotometric Method

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Vlad MURESAN ◽  
Sevastita MUSTE ◽  
Emil RACOLTA ◽  
Cristina Anamaria SEMENIUC ◽  
Simona MAN ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Lipid Fraction ◽  
Ammonium Thiocyanate ◽  
Storage Conditions ◽  
Complexing Agent ◽  
Root Extract ◽  
Sunflower Seeds ◽  
The One

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging – temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.

scholarly journals A Simple HPLC Method for the Determination of Chlorpyrifos in Black Oil Sunflower Seeds

2006 ◽  
Vol 29 (3) ◽  
pp. 339-348 ◽  
Author(s):  
Richard E. Mauldin ◽  
Thomas M. Primus ◽  
Theresa A. Buettgenbach ◽  
John J. Johnston ◽  
George M. Linz
Keyword(s):  
Hplc Method ◽  
Sunflower Seeds ◽  
Black Oil ◽  
Oil Sunflower

Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)

2015 ◽  
Vol 11 (1) ◽  
pp. 85-95 ◽  
Author(s):  
Mengmeng Zhu ◽  
Xu Shen ◽  
Jianglin Chen ◽  
Tingting Yang ◽  
Ruyan Hou
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Production Process ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Snack Food ◽  
Static Headspace ◽  
Sunflower Seeds ◽  
Boiling Process

Abstract Chinese aromatic sunflower seeds (ASS) are a traditional snack food of China. During the production process, raw sunflower seeds were boiled by adding several traditional Chinese spices and then roasted to dryness, which lead to the formation of typical aroma, taste and healthful properties of ASS. In this study, volatile compounds from ASS were isolated by static headspace (HS) as well as simultaneous distillation and extraction (SDE) and determined with gas chromatography-mass spectrometry. The results show that the boiling process is necessary to obtain the typical aroma of ASS. A total of 82 compounds were identified, with phenols being the most abundant followed by spice components such as E-anethole and so on. Additionally, an SDE-GC/FID method was established to analyze the quantities of five main volatile compounds with eugenol being the most (16.06–29.30 µg/g). The levels of these five compounds could be used to adjust parameters during production and processing.

scholarly journals Quality control of agricultural products (corn grain and sunflower seeds) criterion for the content of pesticide residues

2016 ◽  
pp. 278-283
Author(s):  
L.N. Chervyakova ◽  
T.P. Panchenko ◽  
N.M. Adamenko
Keyword(s):  
Quality Control ◽  
Mass Fraction ◽  
Phosphorous Acid ◽  
Agricultural Products ◽  
Photometric Method ◽  
Sunflower Seeds ◽  
Method Of Determination ◽  
Active Substances ◽  
Corn Grain

The method of determination of phosphorous acid and aluminum phosphite photometric method which allows to evaluate the mass fraction of active substances in the grain of corn and sunflower seeds, and gives the ability to control their content at the level of hygienic standards.

scholarly journals Osmopriming, antioxidative action, and thermal stress in sunflower seeds with different vigor levels

2021 ◽  
Vol 42 (3Supl1) ◽  
pp. 1435-1452
Author(s):  
Tiago Teixeira Viana Barros ◽  
◽  
Daniel Teixeira Pinheiro ◽  
Guilherme Fontes Valory Gama ◽  
Denise Cunha Fernandes dos Santos Dias ◽  
...  
Keyword(s):  
Thermal Stress ◽  
Dry Matter ◽  
Sunflower Seeds ◽  
Physiological Performance ◽  
Physiological Quality ◽  
Activity Of Enzymes ◽  
Physiological Tests ◽  
Antioxidative Action ◽  
Polyethylene Glycol 6000

The osmopriming technique can reduce the period between sowing and the emergence of seedlings in the field, as well as favor seed performance under stress conditions. This study aimed to evaluate the effect of osmopriming on the physiological performance and antioxidative enzymatic activity of sunflower seeds with different vigor levels and exposed to thermal stress. Three sunflower seed lots of the cultivar Hélio 250 were used. Initially, the seeds were evaluated by germination and vigor tests to characterize the lots. Subsequently, they were primed in a polyethylene glycol 6000 solution at -2.0 MPa and 15 °C for 8 h. Then, the primed and unprimed seeds were tested for physiological quality (germination, first germination count, percentage and emergence speed index of seedlings, and seedling dry matter) and determination of the activity of the enzymes superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and peroxidase (POX) under three temperatures: 15 °C (sub-optimal), 25 °C (optimal), and 35 °C (supra-optimal). The physiological tests allowed classifying lots 1, 2, and 3 into three different vigor levels, i.e., high, medium, and low, respectively. Osmopriming favored the performance of sunflower seeds in terms of germination and vigor at all the analyzed temperatures. This effect was more pronounced in lots of lower physiological quality at sub-optimal and supra-optimal temperatures. Sub-and supra-optimal temperatures led to a reduction in the physiological performance of seeds, mainly in less vigorous lots. In general, osmopriming favored an increase in the activity of the enzymes SOD, CAT, POX, and APX, mainly in low vigor seeds exposed to sub and supra-optimal temperatures. Osmopriming of sunflower seeds in PEG 6000 at -2.0 MPa for 8 hours is efficient to improve the performance of less vigorous lots under stress due to the sub- and supra-optimal temperatures, favoring an increase in the activity of enzymes of the antioxidative system.

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