Jerusalem artichoke tubers (Helianthus tuberosus) are distinguished by their protein, minerals (potassium, calcium, magnesium, iron, etc.) and inulin content. Inulin can be used in the diet of diabetics as a substitute of sugar, without having an impact on blood glucose. At the same time, an international study had shown that due to their inulin content, regular consumption of Jerusalem artichoke tubers can help to prevent type 2 diabetes. In this paper are presented the results of the researches performed to achieve a functional ingredient (powder) with high nutritional value by processing of Jerusalem artichoke tubers. Thus, the Jerusalem artichoke tubers (Red Jerusalem artichoke and White Jerusalem artichoke varieties) were subjected to a convective drying process at 50°C, to protect bioactive components (vitamins, phenolic compounds, etc.) to a moisture content that allow their milling and turning them into powder and, at the same time, their stability in terms of quality. The achieved functional ingredient was evaluated sensory, physicchemically and microbiologically. The powder obtained from Jerusalem artichoke tubers is characterized by their inulin-type fructans (51.60... 57.45%), crude fiber (6.85...8.27%), total polyphenols (18.51... 44.03 mg GAE/g), proteins (8.75...9.26%), iron (12.45...13.88 mg/100g), potassium (1905.44...2100.35 mg/100g), calcium (50.21...57.45mg/100g), magnesium (84.55...89.95mg/100g) and phosphorus content (300.12...345.35 mg/100g). At the same time, powder achieved from Jerusalem artichoke tubers has antioxidant potential. Due to its complex biochemical composition, the functional ingredient achieved from Jerusalem artichoke tubers can be used to fortify food and also as a sweetening agent for products destined to diabetics.
An analytical method was developed and validated for separation, detection and quantification of carotenoids (all-trans lutein, β-carotene and all-trans lycopene) in tomato waste powder by highperformance liquid chromatography (HPLC-DAD). Extraction of carotenoids was achieved in acetone under nitrogen atmosphere and magnetic stirring. Carotenoids were separated on a reverse-phase C30, 3 μm column (250 ×4.6 mm) coupled to a 20 × 4.6 mm C30 guard column using mobile phases consisting of (A) methanol/ water (98:2, v/v), (B) methanol/water (95:5, v/v) and (C) methyl tert-butyl ether.The method has a good sensitivity (LOD = 0.161 -0.333 μg/mL and LOQ = 0.484 -1.000 μg/mL) and a good precision (RDS (r) = 0.67 -1.15% for injection repeatability; RSD (r) = 1.02 -2.14% for analysis repeatability intra-day; RSD (r) = 1.23 -2.43% for intermediate precision; RSD (R) = 1.57 -3.07 % for intra-laboratory reproducibility. The method was applied byanalyzing 8 tomato waste powders, obtained through tomatoes processing as juice. Their carotenoids content varied in the following ranges: 1. 474 -2.452 mg/100g for all-trans lutein; 9.645 -11.587 mg/100g for β-carotene; 60.150 -64.855 mg/100g for all-trans lycopene.
The analytical methods were developed and validated for separation, detection and quantification of water-soluble vitamins (C, B2, B5, B6 and B7) from frozen fruits by high performance liquid chromatography coupled with high resolution mass spectrometry. Extraction of vitamin C was achieved in 0.1% formic acid solution at room temperature, and extraction of B-group vitamins in 0.1% formic acid solution at 70°C. Extracts purification was achieved on SPE C18 cartridges, 500 mg/3 mL. Water-soluble vitamins and hippuric acid (IS) were separated on a reverse-phase C18 Hypersil GOLD aQ 150 x 2.1 mm, 3 μm particle size, using mobile phases consisting of 995 mL water LC-MS, 5 mL 2M ammonium formate, 1 mL formic acid (A) and 995 mL metanol LC-MS, 5 mL 2M ammonium formate, 1 mL formic acid (B). Vitamin C was detected and quantified in the Electrospray Ionization negative ion mode (ESI-), and B-group vitamins in the Electrospray Ionization positive ion mode (ESI+). Hippuric acid (internal standard) was detected both the ESI-and ESI+ ion modes. The methods have a good sensitivity (vitamin C: LOD = 340.32 μg/L and LOQ = 1031.27 μg/L; vitamins B: LOD = 0.862-8.451 μg/L and LOQ = 2.585-25.355 μg/L). The methods showed a good precision, RSD < 10% for water-soluble vitamins analysis in frozen fruits. Methods developed and validated were applied for determination of water-soluble vitamins content of frozen fruits. Frozen Aronia melanocarpa fruits have the highest vitamin C content (39.785 mg/100g), and the frozen strawberries the highest vitamin B2 content (1.735 mg/kg), vitamin B5 content (3.703 mg/kg) and vitamin B6 content (3.553 mg/kg), respectively. The vitamin B7 content of the frozen fruits taken into study was low, ranging from 0.375 to 0.615 mg/100g.
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