This study validated different extraction methodologies and compared the quantification of cholesterol by gas chromatography (GC) and high performance liquid chromatography (HPLC) in mg per 100 g of Italian-type salami and traditional bologna. The GC method used was direct saponification of the samples without derivatizations and the HPLC method was used to extract of the lipid samples. The GC limits of detection and quantification obtained for cholesterol were, respectively, 0.001 and 0.003 mg.g<sup>–1</sup>. The HPLC values were 0.005 mg.g<sup>–1</sup> and 0.016 mg.g<sup>–1</sup>. The GC recovery rate was 97.10 ± 0.13 and that of HPLC was 93.33 ± 0.22. Comparison of the cholesterol quantity found using the two chromatographic techniques shows that both are capable of quantifying cholesterol in the foods. With regard to costs, analysis time, the cost/benefit relationship was better with gas chromatography than that obtained with high performance liquid chromatography
Problem statement:The present study aimed to study the evolution of fatty acid content, focusing on rumenic acid content, from raw milk to yoghurt processed from this milk. Approach: Milk samples were collected in a dairy plant in the northwest of Paraná State weekly in January 2011 (Brazilian summer). It processed one truck load of 26,000 L of refrigerated type-C (whole standardized milk with a minimum of 3% fat) milk per day, mostly from the city of Lobato, Paraná, produced mainly by Gir (Bos indicus) cattle raised on stargrass (Cynodon nlenfuensis var. nlenfuensis) pasture. Results: Saturated Fatty Acid (SFA) were the most abundant, particularly palmitic (16:0), stearic (18:0) and myristic (14:0). Among the Monounsaturated Fatty Acid (MUFA), Polyunsaturated Fatty Acid (PUFA) and trans fatty acid, oleic acid (18:1n-9), linoleic acid (18:2n-6), elaidic acid (t9-18:1) and c9, t11-18:2 (rumenic acid) predominated. It was detected significant differences (p<0.05) in the quantification of isomer c9, t11-18:2 of Conjugated Linoleic Acid (CLA).
ABSTRACT.This study determined the calcium content and sensory attributes of roast and ground coffee fortified with calcium carbonate, calcium citrate malate, and calcium phosphate. The beverages made from fortified coffee powder were compared with a control (unfortified beverage). Two experts in coffee sensory testing analyzed six samples of coffee with the addition of different calcium salts; they assessed the aroma, color, and characteristic flavor of traditional coffee. The formulations containing calcium carbonate (A), calcium citrate malate (B), and calcium phosphate (C) were selected and used to verify the effect of using paper and polyester to filter infusions. Formulation B had the greatest purchase intent and presented the highest calcium content in the beverage, and it was considered rich in this mineral. The daily habit of drinking a cup of coffee (50 mL) has been popularized in Brazil; therefore, the addition of calcium citrate malate into traditional coffee powder can be an excellent calcium source and ensure the healthy intake of this macro mineral.Keywords: beverage, calcium carbonate, calcium citrate malate, calcium phosphate, filters, sensory analysis.Fortificação de cálcio em café torrado e moído com diferentes sais de cálcio RESUMO. O estudo determinou o conteúdo de cálcio e os atributos sensoriais no pós de café torrado e moído fortificado com carbonato de cálcio, citrato malato de cálcio e fosfato de cálcio. As bebidas de café torrado e moído fortificadas foram comparadas com uma bebida não fortificada controle. Dois especialistas em prova de café analisaram sensorialmente seis cafés adicionados de distintos sais de cálcio quanto ao odor, cor e sabor característico do café tradicional. Posteriormente as formulações contendo carbonato de cálcio (A), citrato malato de cálcio (B) e fosfato de cálcio (C) foram selecionados e verificados o efeito do uso de coador de papel e poliéster nas infusões. A formulação B apresentou maior teor de cálcio na bebida, sendo classificada como rica neste metal e obteve maior intenção de compra. Tendo em vista a popularização do hábito de se ingerir uma xícara de café (50 mL) diariamente no Brasil, a adição de citrato malato de cálcio no pó de café tradicional, pode ser uma excelente fonte cálcio e garantir a ingestão saudável deste macromineral.Palavras-chave: bebida, carbonato de cálcio, citrato malato de cálcio, fosfato de cálcio, coadores, análise sensorial.
Este artigo tem como proposta relatar as experiências docentes, considerando a importância das Tecnologias Digitais e de Comunicação (TDICs) no ambiente acadêmico, e mais especificamente, durante a condução de um projeto de pesquisa proposto por docentes de uma Instituição de Ensino Superior (IES) privada, sediada no norte do Paraná, com a participação de alunos voluntários matriculados em cursos de graduação dos polos de apoio presencial distribuídos em território nacional. Dentre os achados da pesquisa, o AVA e o aplicativo WhatsApp se destacaram, sendo utilizados para aperfeiçoar a interação e o vínculo entre os alunos e os professores. Concluiu-se que há a intenção e a disposição dos professores em utilizarem outras TDICs, como as redes sociais, ao longo do projeto, visando estreitar o relacionamento com os alunos pesquisadores em atividades de iniciação científica desenvolvidas na modalidade EaD.
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