Analysis fruit product

The amount of oil in a sample is determined by Scott oil analysis (AOAC, 1990e). This is a bromination reaction previously used to determine the number of fatty acid double bonds. This titration method quantifies the recoverable oil in fruits and fruit products based on the release of Br2 and the formation of limonene tetrabromide (Braddock, 1999). Figure Gl.5.3 illustrates the chemical reaction for the bromination of limonene. Other monoterpenes (a-pinene and citral) also react however, the method is accurate to within 10 ppm limonene (Scott and Valdhuis, 1966). For this procedure, limonene is co-distilled with isopropanol and titrated with a potassium bromide/bromate solution. 

AOAC. 1990e. Oil (recoverable) in fruits and fruit products. Method 986.20. In AOAC Official Methods of Analysis, 15 th ed. AOAC, Arlington, Va. 

Maarse, H. and Visscher, C.A. 1989. Citrus fruits. Products 5. In Volatile Compounds in Food. Quantitative and Qualitative Data, TNO-CIVO, pp. 35-99. Food Analysis Institute, Ziest, The Netherlands. 

Nutrient analysis in order to determine the fertilization needed in organic fruit production, it is important to test the soil for nutrients before planting. This provides information about nutrient deficiencies and can also indicate whether there are excessive levels of certain nutrients in the soil. The soil sample should be tested for the following nutrients before a new orchard is set up ... 

The present study, whieh is part of a broader research activity still under way, provides cost and profitability analysis with respect to organic and integrated fruit production in Italy. A comparison between the two production techniques within a static farm management framework is discussed. Production costs and profits are estimated for two case studies, the first one related to apple production and the second one related to peach and nectarine production. Both the cases refer to the area of Northeast Italy, which is the most important area for these types of produce. 

This study is part of a broader research activity of the Department of Agricultural Economics and Engineering. It provides cost and profitability analysis and consequently points out investment opportunities to farmers and other agricultural operators, with respect to the organic fruit production. This contribution draws heavily on a recent article published in Italian (Canavari et al, 2004). 

FOOD AND NUTRITIONAL ANALYSIS/Fruits and Fruit Products... 

For routine analysis a measurement of titratable acidity is usually sufficient, with the acidity of the fruit/fruit product calculated as the predominant acid, e.g., as citric acid in citrus fruits, as malic acid in apples. The sample is diluted in distilled water and titrated against dilute sodium hydroxide to either a phenolphthalein endpoint or to pH 8.10. Volatile acidity, generally expressed as acetic acid, can be measured by distilling the sample using a steam distillation apparatus, with titration of the distillate as above. Individual acids can be determined using a... 

Trace metals present in foods can have nutritional or toxicological significance and in the case of certain metals, e.g., copper and zinc, both of these. Fruit products are routinely tested for trace metal contents, e.g., canned fruits for tin, iron, copper, and zinc fruit juices for copper, zinc, and lead tomato puree for copper and also lead, tin, and arsenic. Statutory limits exist for many metals, e.g., lead, arsenic, zinc, and copper. Atomic emission spectrometry is now widely used for trace metal analysis as multielement determinations can be made on a single sample however, other methodologies are... 

See also Extraction Solid-Phase Extraction. Food and Nutritional Analysis Oils and Fats Fruits and Fruit Products. Lab-on-a-Chip Technologies. Liquid Chromatography Liquid Chromatography-Nuclear Magnetic Resonance Spectrometry. Nuclear Magnetic Resonance Spectroscopy Oven/iew Principles Instrumentation. Nuclear Magnetic Resonance Spectroscopy Applications Food. Nuclear Magnetic Resonance Spectroscopy Techniques Solid-State. Peptides. Radiochemical Methods Radiotracers Pharmaceutical Applications. 

Niemeijer, R., Haas-Lauterbach, S., Stengi, S., and Weber, W., 2009. Determination of water-soluble B-vitamins with VitaFast tests in fruits and fruit products. In Proceedings of 4th International Symposium on Recent Advances in Food Analysis. November 4-6, 2009, Prague, Czech Republic, p. 566. 

As a result of the numerous raw materials and processes involved, the analysis of fruit products is difficult and tedious. Information on the following is important for an evaluation ... 

The introduction of synthetic materials into natural products, often described as adulteration , is a common occurrence in food processing. The types of compounds introduced, however, are often chiral in nature, e.g. the addition of terpenes into fruit juices. The degree to which a synthetic terpene has been added to a natural product may be subsequently determined if chiral quantitation of the target species is enabled, since synthetic terpenes are manufactured as racemates. Two-dimensional GC has a long history as the methodology of choice for this particular aspect of organic analysis (38). 

Much valuable research has been devoted to developing the basic principles for the production of frozen fruits and vegetables of high and uniform quality. If this knowledge could be applied to its fullest extent, there would be little need for concern over the quality of such foods. Before this can be done, those responsible for quality control must be provided with suitable standards of quality and condition, and objective methods of analysis which will clearly indicate conformance or nonconformance to the standards. Responsibility for this resides with the research food technologist or chemist. It constitutes a rich field for profitable and practical research. 

To detect adulteration of wine. Bums et al. (2002) found that the ratios of acetylated to p-coumaroylated conjugates of nine characteristic anthocyanins served as useful parameters to determine grape cultivars for a type of wine. Our laboratory utilized mid-infrared spectroscopy combined with multivariate analysis to provide spectral signature profiles that allowed the chemically based classification of antho-cyanin-containing fruits juices and produced distinctive and reproducible chemical fingerprints, making it possible to discriminate different juices. " This new application of ATR-FTIR to detect adulteration in anthocyanin-containing juices and foods may be an effective and efficient method for manufacturers to assure product quality and authenticity. 

The polysaccharide composition and structure of pectic polysaccharides present in fruit-derived products have been the aim of numerous studies [14-19]. However, the attention of scientists was focused on the analysis of rhamnogalacturonan I or so-called pectic hairy regions. As far as we know, the presence of RG-II in fruit juices has not been reported. 

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