Determination of Sodium in Foods by Flame Atomic Absorption Spectrometry after Microwave Digestion: NMKL Interlaboratory Study

Julshamn, Kaare; Lea, Per; Norli, Hilde Skaar; Floren, S; Furnes, T; Grønningen, Dag; Haugsnes, J; Jensen, Arne; Liu, Jiang; Karjalainen, S; Kildahl, Bjørn Tore; Kivikari, R; Lathi, J; Løvhøyden, F; Palmadottir, H; Rasmussen, L; Riebe, M. E. I.; Sloth, Jens Jørgen; Wang-Andersen, Jarle

doi:10.1093/jaoac/88.4.1212

Cited by 15 publications

(4 citation statements)

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“…Lysine and methionine concentrations were determined according to AOAC method 994.12 (AOAC, 2000). Calcium, sodium and phosphorous concentrations were analysed according to AOAC method 985.35 (Julshamn et al, 1998), Julshamn et al (2005) and AOAC method 964.06 (AOAC, 1996) respectively. The Carpenter and Clegg (1956) was used to estimate the metabolizable energy content.…”

Section: Feed Analysismentioning

confidence: 99%

Effects of dietary Lactobacillus acidophilus and Bacillus subtilis on laying performance, egg quality, blood biochemistry and immune response of organic laying hens

Forte

Moscati

Acuti

et al. 2015

Animal Physiology Nutrition

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The objective of this study was to evaluate the effects of two different probiotic micro-organisms on the performance, egg quality and blood parameters of organically reared hens. A total of 900 16-week-old Hy-Line layer hybrids were randomly assigned to three groups of 300 birds each. The control (CTR) group was fed a corn-soya bean cake-based diet; the L group was fed the same diet supplemented with 0.1% Lactobacillus acidophilus, while the B group was fed the same diet supplemented with 0.05% Bacillus subtilis. Data were recorded at the beginning (weeks 5 and 6: T1) and at the end (weeks 19 and 20: T2) of the experiment, and no differences in hen performance were recorded between dietary groups or sampling times. All of the investigated clinical chemistry parameters, except GGT, were affected by diet (p < 0.05), with the best results recorded for the probiotic-treated groups. The immune-response values showed higher blood bactericidal activity in the B and L groups at T2 (p < 0.05) and a lower lysozime concentration in the B group at T1. Higher antibody production against Newcastle disease virus was observed in the L group compared to the CTR (p = 0.013). No differences in oxidative status were recorded, and no effects of diet on egg quality were observed. Among the physical egg characteristics, only the Roche scale colour was affected by diet (p < 0.05): the egg yolk was paler in the L group. The age of the hen was the most relevant factor affecting physical egg characteristics. The chemical parameters of the egg were almost unaffected by supplementation with probiotics except for the lipid content, which decreased with the L diet (p < 0.05). Both probiotic inclusions had beneficial effects on hen metabolism and welfare, and L. acidophilus induced the best immune response.

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Section: Feed Analysismentioning

confidence: 99%

Effects of dietary Lactobacillus acidophilus and Bacillus subtilis on laying performance, egg quality, blood biochemistry and immune response of organic laying hens

Forte

Moscati

Acuti

et al. 2015

Animal Physiology Nutrition

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“…Total lipid content was determined by Soxhlet method [ 98 ] and the content of saturated fatty acids was determined by SRPS EN ISO 12966-2:2017 [ 99 ]. The salt content was determined using the method of Julshamn and Lea [ 100 ]. For the quantification of gluten, immunological ELISA assay was used [ 101 ].…”

Section: Methodsmentioning

confidence: 99%

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Pešić,

Bezbradica

et al. 2023

Molecules

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The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.

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“…The concentrations of Na, Ca, Cr, Fe, Cd and Pb in the filtrate were determined using Atomic Absorption Spectrophotometer (Buck Model 205). In order to correct chemical and ionization interference in Na determination, 1 mL of Cesium Chloride solution was added to each of the standard and sample solutions (Julshamn et al, 2005).…”

Section: Materials and Methods Sample Collection And Digestionmentioning

confidence: 99%

Determination of the concentration of metals in noodles from a major market in Nigeria: A health risk assessment

Osobamiro¹,

Hashimi²

2020

ijs

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Determination of Sodium in Foods by Flame Atomic Absorption Spectrometry after Microwave Digestion: NMKL Interlaboratory Study

Cited by 15 publications

References 0 publications

Effects of dietary Lactobacillus acidophilus and Bacillus subtilis on laying performance, egg quality, blood biochemistry and immune response of organic laying hens

Effects of dietary Lactobacillus acidophilus and Bacillus subtilis on laying performance, egg quality, blood biochemistry and immune response of organic laying hens

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

Determination of the concentration of metals in noodles from a major market in Nigeria: A health risk assessment

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