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Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas (CROSBI ID 159653)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Dóka, Ottó ; Bičanić, Dane ; Buijnsters, Josephus Gerardus ; Spruijt, Ruud ; Luterotti, Svjetlana ; Végvári, György Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas // European food research and technology, 230 (2010), 6; 813-819. doi: 10.1007/s00217-010-1222-x

Podaci o odgovornosti

Dóka, Ottó ; Bičanić, Dane ; Buijnsters, Josephus Gerardus ; Spruijt, Ruud ; Luterotti, Svjetlana ; Végvári, György

engleski

Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas

The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two wellestablished destructive approaches [spectrophotometry (SP) and high- performance liquid chromatography (HPLC)] and three non-destructive, direct (i.e., no sample preparation required) methods (resonance Raman spectroscopy, photoacoustic (PA) spectroscopy and colorimetry). The results obtained by the three direct methods correlate well with the TCC of investigated dried pastas assessed by SP and HPLC. The best linear correlation and detection limit were achieved for the PA method at 470 nm.

pastas; photoacoustic spectroscopy; resonance Raman; colorimetry; total carotenoid concentration

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Podaci o izdanju

230 (6)

2010.

813-819

objavljeno

1438-2377

10.1007/s00217-010-1222-x

Povezanost rada

Fizika, Kemija, Javno zdravstvo i zdravstvena zaštita

Poveznice
Indeksiranost