Effects of irradiation in combination with waxing on the essential oils in orange peel

The study evaluated the effects of waxing and irradiation dose on the essential oils in orange peel. Mature oranges (Maroc late) waxed or unwaxed were treated with 0–2 kGy radiation. Volatiles in the peel were extracted and analyzed by G.C. D-limonene was significantly lower (P0.05) in waxed oranges; levels in samples treated with 2 kGy were higher than those treated with 0 or 1 kGy. Linalool, methyl anthranilate and 3.7-dimethyl-2.6-octadienal decreased as the dose increased. The analysis of variance indicates that only linalool was influenced by post-irradiation storage time. The level of this compound increased with storage time.     

The influence of gamma irradiation on flavonoïds content during storage of irradiated clementina

The influence of Gamma irradiation on content of some important flavonoïds (flavonones glycosides and polymethoxylated flavones) was evaluated during storage of Moroccan clementina treated at a mean dose of 0.3 kGy and stored three months at 3′C. Results shows that at day one, gamma irradiation induced degradation of small quantities of these flavonoïds, however after 14 days of storage, the content of these compounds was significantly higher (p≤0.05) in irradiated samples. Irradiation stimulated biosynthesis of flavonoïds after 14 days of storage. Hesperidin was the major flavanones compounds in clementines. Nobiletin and Heptamethoxyflavone were the major polymethoxylated flavones in clementines. Our study demonstrated that the content of these compounds was significantly higher (p≤0.05) in irradiated samples.     

Analysis of antioxidant compounds in sweet orange peel by HPLC-diode array detection-electrospray ionization mass spectrometry

HPLC-diode array detection-electrospray ionization mass spectrometry was used to determine qualitatively and quantitatively the flavonoid content of several fractions and residues of extracts of Greek navel sweet orange peel (Citrus sinensis) from the region of southern Greece (Leonidi-Tripoli). The main groups of flavonoids found according to HPLC retention times, spectral data and literature references were polymethoxylated flavones, C-glycosylated flavones, O-glycosylated flavones, O-glycosylated flavanones, flavonols and phenolic acids and their derivatives. The ethyl acetate fraction which has been shown in previous work to possess the best radical scavenging activity among the others was found to contain C-glycosylated flavones, polymethoxylated flavones, O-glycosylated flavones, O-glycosylated flavanones, two phenolic acid derivatives and two unknown compounds, all in low concentrations. The group of C-glycosylated flavones was reported for the first time in the peel of Navel sweet orange. The C-glycosylated flavones found according to their spectral characteristics and literature were 6-C-beta-glucosyldiosmin, 6,8-di-C-glucopyranosylapigenin, 6,8-di-C-beta-glucosyldiosmin and two unknown. The results suggest that the ethyl acetate fraction of navel Citrus sinensis peel consists of significant antioxidant compounds and can be used as a food additive of natural origin or a pharmaceutical supplement using as a source of peel the byproducts of the orange juice industry.     

Thermal study of four irradiated imidazoline derivatives in solid state

Four imidazoline derivatives: antazoline (AN), naphazoline (NN), tymazoline (TM), xylometazoline (XM), in the form of hydrochlorides in solid phase have been subjected to high energy e-beam irradiation from an accelerator (~10 MeV) at a dose varied from 25 to 200 kGy. The effects of the irradiation have been assessed by DSC, X-ray diffraction, FTIR, EPR and TLC. The standard sterilisation dose of 25 kGy has been found to produce changes in the properties of one derivative (XM), two other ones (AN and TM) have been found sensitive to doses >100 kGy, whereas NN has been resistant to irradiation in the whole range studied (25–200 kGy). EPR results indicated that the changes taking place in the therapeutic substances studied are related to radical formation. The irradiation induced changes in colour, a decrease or increase in the melting point, changes in the XRD pattern, small changes in the shape of FTIR peaks and the presence of radiolysis products. The XM compounds cannot be sterilised by irradiation because of the radiation induced changes in its physico-chemical properties.     

Degradation of atrazine and several organophosphorus pesticides in oranges

The degradation of atrazine and four organophosphorus pesticides (chlorpyriphos, fenamiphos, methidathion and methyl-parathion) in oranges was studied. Oranges were immersed in a Milli-Q water solution spiked with 10 mg litre-1 of each pesticide for one day, allowing their adsorption on the orange peel. Then, the oranges were rinsed with Milli-Q water and left outdoors to expose them to natural ambient conditions for two weeks. In parallel, an aqueous solution containing 1 mg litre-1 of each pesticide was placed in a Pyrex flask, which was tightly closed, and exposed to the same ambient conditions. Both samples (orange peel and Milli-Q water) were analyzed periodically by gas chromatography coupled to a nitrogen-phosphorus detector. The pesticide degradation in both samples could be described using a first-order degradation curve. Half-lives varied from 14.5 to more than 30 days in aqueous solution and from 2.3 to 4.1 days in oranges for organophosphorus pesticides, while those for atrazine were 3.1 days and 14.2 days, respectively. The presence of some organophosphorus degradation products in water samples after storage under the above conditions was confirmed by gas chromatography-mass spectrometry.     

An improved microwave Clevenger apparatus for distillation of essential oils from orange peel

Microwave Clevenger or microwave accelerated distillation (MAD) is a combination of microwave heating and distillation, performed at atmospheric pressure without added any solvent or water. Isolation and concentration of volatile compounds are performed by a single stage. MAD extraction of orange essential oil was studied using fresh orange peel from Valencia late cultivar oranges as the raw material. MAD has been compared with a conventional technique, which used a Clevenger apparatus with hydro-distillation (HD). MAD and HD were compared in term of extraction time, yields, chemical composition and quality of the essential oil, efficiency and costs of the process. Extraction of essential oils from orange peels with MAD was better in terms of energy saving, extraction time (30 min versus 3 h), oxygenated fraction (11.7% versus 7.9%), product yield (0.42% versus 0.39%) and product quality. Orange peels treated by MAD and HD were observed by scanning electronic microscopy (SEM). Micrographs provide evidence of more rapid opening of essential oil glands treated by MAD, in contrast to conventional hydro-distillation.     

The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes

Diced Roma tomatoes were treated with gamma irradiation and evaluated for changes in microbial, physical, chemical and sensory properties. Dosages for Trial 1 were 0.0, 0.39, 0.56 and 1.82 kGy and in Trial 2, 0.0, 0.50, 1.24 and 3.70 kGy. Irradiation at 3.70 kGy resulted in no aerobic populations through day 12 and significantly fewer colonies through day 15 whereas yeast and mold populations experienced a 2 log reduction through day 12. Color, titratable acidity, and °Brix were not significantly affected by irradiation. Tissue firmness decreased with increasing dose but not with storage time. Treatment with 3.7 kGy decreased firmness by 50% and 20% with 0.5 kGy, however, the reduced firmness induced by 0.50 kGy was undetected by a 9 member trained sensory panel. A significant (p0.05) inverse correlation between changes in texture and water-soluble pectin (WSP) was determined while total pectin remained relatively constant and oxalate soluble pectin content decreased slightly with irradiation dose. The significant inverse correlation between the loss of firmness and WSP indicates that the changes in WSP play an important role in the tissue softening of tomatoes, This study indicates that irradiation at 0.5 kGy can reduce microbial counts substantially to improve microbial shelf life without adverse effects on sensory qualities.     

Determination of thiabendazole in orange juice and rind by liquid chromatography with fluorescence detection and confirmation by gas chromatography/mass spectrometry after extraction by matrix solid-phase dispersion

A method was developed for the determination of thiabendazole (TBZ) in orange juice and rind based on matrix solid-phase dispersion (MSPD). TBZ was extracted with ethyl acetate and the extract was subsequently cleaned up on a solid-phase extraction column. Fungicide residues were determined by liquid chromatography with fluorescence detection. Recoveries through the method ranged from 87 to 97% with relative standard deviations < or = 11%. The detection and quantitation limits were 0.15 and 0.50 microg/kg, respectively. The confirmation of TBZ residues in positive samples was performed by solid-phase microextraction followed by gas chromatography with mass spectrometric detection using selected ion monitoring. The developed method was applied to determine TBZ levels in commercial orange juices and in juice and rind of fresh oranges. The influence of storage and washing of fruits on TBZ residues was also studied.     

Evaluation of ⁶⁰Co-gamma radiosterilization on Chinese medicines with HPLC/FTIR

The aim of this study was to evaluate the effect of radiosterilization on 30 Chinese medicines using γ‐rays from the isotope ⁶⁰Co. Two groups of Chinese medicines, non‐treated and dry samples, were treated using a ⁶⁰Co irradiation source at the doses 0, 3, 6 and 9 kGy. After storage for 3 months, characterizations of chemical compounds and functional groups were performed by high‐performance liquid chromatography (HPLC) and Fourier transform infrared spectroscopy. The results of radiosterlization showed that nearly all of the medicines were decontaminated under the dose of 9 kGy. In most samples, chemical compounds and functional groups were not altered by the irradiation treatment. However, minor changes were found in the molecular structures of 14 medicines under the reported ‘safety dose’ (10 kGy). The drying process before irradiation could decrease the chemical changes caused by γ‐rays to 50%. The HPLC analysis of nine medicines revealed minor changes at a dose of 3 kGy. The findings in this study provide important information that may suggest the need for a re‐evaluation of the reported safety dose. Therefore, further investigation may be warranted to insure the safety of γ‐radiosterlization of Chinese medicines. Copyright © 2010 John Wiley & Sons, Ltd.     

Characterization and analysis of amino acids in orange juice by HPLC-MS/MS for authenticity assessment

Twenty protein α-amino acids have been used to detect adulterations in orange juices from Spanish oranges. An analytical method based on the use of normal-phase liquid chromatography coupled to mass spectrometry has been performed for detection and quantification of these compounds in this complex matrix. MS and MS/MS parameters were optimized and most abundant product ion of each amino acid were selected to be monitorized. Method performance is improved with the use of an Allure Acidix column in which mobile phase composition and flux were optimized. Good separation was achieved using water/acetonitrile (20:80) and water/methanol (10:90) at pH 3, with elution gradient. The method has been used to assess the presence of amino acids in different kinds of orange juice: packing orange juice from both frozen concentrates and recently squeezed oranges, and fresh sweet orange juice hand-squeezed in the laboratory just before the analysis. The differences in composition between the juices and the potential adulteration practices have been evaluated and discussed.     

Fast and eco-friendly method using atmospheric solids analysis probe mass spectrometry to characterize orange varieties

Orange fruit is one of the most popular types of fruit in the world, and its juice is the main product of its processing. This study aimed to evaluate a simple, fast, and eco-friendly methodology, atmospheric solids analysis probe mass spectrometry (ASAP-MS), to assess the chemical profile of four oranges varieties (Valencia, Folha Murcha, Pera, and Iapar). The oranges' varieties were evaluated for the physicochemical composition (extraction yield, pH, total titratable acidity, total soluble solids [TSS], °Brix), ratio (TSS/TA), and bioactive compounds (ASAP-MS analysis). The characterization of oranges resulted in great values of oranges yield according to the varieties (44.00–48.10% [w/w], adequate and characteristic acidity [0.73–1.35%], soluble solids content (10.24–13.80°Brix), pH (3.30–3.96), and ratio (7.59–19.90) level for this fruit. This powerful method showed that all analysis procedures were simple, fast, and easy because there is no need to prepare the sample and the analysis time lasted 2 min. Besides, results obtained exhibited a vast array of chemical groups. Principal component analysis (PCA) defined and distinguished the varieties of the orange. Therefore, ASAP-MS and PCA showed that they are very attractive candidates for routine analysis to monitor the varieties of the orange with its pronounced advantages, besides being contributing to the environment because it does not use any quantities of organic solvents. This methodology was applied for the first time to this type of sample.     

The effect of irradiation of fresh pork loins on the protein quality and microbiological changes in aerobically—or vacuum-packaged

The effect of γ-irradiation on the physico-chemical, organoleptic and microbiological properties of pork was studied, during 43 d of storage at 4°C. Irradiation treatments were carried out under air or vacuum packaging on fresh pork loins at a dose of 6 kGy, at two dose-rates: 2 and 20 kGy/h. Regardless of the type of packaging and dose-rate of irradiation, all irradiated pork samples were prevented from bacterial spoilage during 43 d. Meat redness and texture of irradiated loins were well preserved during storage especially when samples were stored under vacuum. The physico-chemical and organoleptic changes in pork loins appeared to be relatively little affected by the 6 kGy dose.     

Simultaneous Determination of Phenolics and Polymethoxylated Flavones in Citrus Fruits by Ultra-High Performance Liquid Chromatography Coupled with Triple-Quadrupole Mass Spectrometry (UHPLC-QqQ-MS)

Phenolic and polymethoxylated flavones are important bioactive components in citrus fruit. Here, a rapid and sensitive method based on ultra-high performance liquid chromatography coupled with triple-quadrupole mass spectrometry (UHPLC-QqQ-MS) was developed for the simultaneous determination of phenolic and polymethoxylated flavones in the peels and pulp of mandarins, tangelos, and oranges. Three phenolic acids and eight flavonoids, including polymethoxylated flavones, were separated and determined using positive and negative ion modes in a single chromatographic run of only 11?min using the multiple reaction monitoring detection mode. The method was validated with high recoveries from 96.1% to 103.5%, good precision with interday relative standard deviations less than or equal to 7.3%, intraday relative standard deviations ≤2.64%, low limits of detection from 1.0 to 18?µg L^–1, and low limits of quantitation in the range from 3.0 to 61?µg L^–1. The application of this UHPLC-QqQ-MS/MS method to the citrus extracts of three cultivars showed that mandarin fruits contained the highest total amounts of the 11 analytes, followed by tangelos and oranges. This study provides a reliable and quantitative method that can be used for the development of functional products and quality evaluation of citrus fruits.     

Structural modifications of polymers under the impact of fast neutrons

Fast neutron irradiations were performed at room temperature on a series of 13 polymer matrixes having great practical and academic interest. Polymers were irradiated with very low doses of 14 MeV neutrons deposited at reduced dose rate. The modifications of chemical structure of the polymeric matrixes resulting from irradiation were analyzed at the molecular scale by infrared and UV-visible spectroscopy. Particular attention was given to the oxidation occurring in irradiated matrixes during storage in the absence of light at room temperature. In addition the effects of irradiation on the chain arrangements in the polymers were analyzed by Differential Scanning Calorimetry.The most significant result obtained in this preliminary work was evidence that neutron irradiation with very low doses in the range ≈130-320 cGy could provoke structural changes. Indeed, depending on the matrixes, the formation of oxidation products along the macromolecular chains or the evolution of the polymer architecture, evidenced by changes of the T_g or of the crystallinity, was observed. The perspectives of this preliminary work are discussed.     

Red Orange and Bitter Orange IntegroPectin: Structure and Main Functional Compounds

DRIFT, HPLC-MS, and SPME-GC/MS analyses were used to unveil the structure and the main functional compounds of red (blood) orange (Citrus sinensis) and bitter orange (Citrus aurantium). The IntegroPectin samples show evidence that these new citrus pectins are comprised of pectin rich in RG-I hairy regions functionalized with citrus biophenols, chiefly flavonoids and volatile molecules, mostly terpenes. Remarkably, IntegroPectin from the peel of fresh bitter oranges is the first high methoxyl citrus pectin extracted via hydrodynamic cavitation, whereas the red orange IntegroPectin is a low methoxyl pectin. C. aurantium IntegroPectin has a uniquely high concentration of adsorbed flavonoids, especially the flavanone glycosides hesperidin, naringin, and eriocitrin.     

Identification of radiolytic marker compounds in the irradiated beef extract powder by volatile analysis

In order to develop a new detection method for marker compounds from irradiated powdery foods, two different extraction methods such as solid phase microextraction (SPME) and purge and trap (P&T) methods, were used to detect radiolytic volatile compounds as marker compounds by testing beef extract powder. Beef extract powder was irradiated using a ⁶⁰Co source (γ-irradiation) at 1, 3, 5 and 10 kGy, and then divided into 0 and 30 days of storage (30±1 °C). In 0 day of storage, each concentration of 1,3-bis(1,1-dimethylethyl)benzene as a marker compound detected simultaneously by the extraction methods, increased linearly with irradiation dose (p<0.05) and had the same trend after 30 days of storage. Meanwhile, four other compounds such as tridecane, hexadecane, 2-octene and 2-decanone were excluded from possible marker compounds because these compounds were detected initially but soon disappeared. Another reason is that these compounds were detectable in non-irradiated samples. In this study, therefore, 1,3-bis(1,1-dimethylethyl) benzene was selected as a maker compound in irradiated beef extract powder.     

Chemical, sensory and microbiological changes of gamma irradiated coconut cream powder

A study was carried out to determine optimum decontamination dose for a locally manufactured coconut cream powder. Samples were gamma irradiated (0–15 kGy) and ageing process was achieved using GEER oven at 60 °C for 7 days, which is equivalent to one-year storage at room temperature. Iodine value (IV), ranging from 4.8 to 6.4, was not affected by radiation doses and storage, however peroxide value and thiobarbituric acid (TBA) generally increased with radiation doses. In most samples, peroxide value (meq/kg) reduced after storage, whilst the TBA (mg malonaldehyde/kg), indicator for product quality, slightly increased. The sensory evaluation conducted using 25 taste panellists indicated that scores on odour, creamy taste and overall acceptance for all irradiated samples at more than 5 kGy were significantly lower (P<0.05) than the control. However, the panellists could not detect any significant differences among the irradiation doses (P>0.05). All stored products were significantly different in colour, creamy taste, odour and overall acceptance (P<0.05) when compared to the non-stored non-irradiated control. Microbiological count of the samples prior to irradiation was in the range of 1×10²–1.7×10³ cfu/g with no detection of Salmonella sp. and Escherichia coli. No microbial colonies were detected after irradiation. Based on the TBA and overall sensory acceptance, gamma irradiation of 5 kGy was found to be the optimum dose and lower doses can be considered to decontaminate coconut cream powder.     

Effect of suppressor current intensity on the determination of glyphosate and aminomethylphosphonic acid by suppressed conductivity ion chromatography

This paper presents the application of ion chromatography with electrolytic eluent generation and mobile phase suppression for the direct conductimetric detection of glyphosate and its degradation product aminomethylphosphonic acid (AMPA). The compounds were separated on a Dionex AS18 anion exchange column with a 12–40 mM KOH step gradient from 9 to 9.5 min. The effect of the suppressor current intensity on the electrostatic interaction of these amphoteric compounds with the suppressor cation exchange membranes was evaluated. A suppressor current gradient technique was proposed for the limitation of peak broadening and baseline noise, in order to improve method sensitivity and detectability. It was observed that residual sample carbonates co-eluted with AMPA when a large injection loop was installed for the low level determination of both compounds in natural waters. For this reason, glyphosate was isocratically eluted using 33 mM KOH in order to decrease analysis time within 10 min and a column clean up step using 100 mM KOH was used to ensure retention time reproducibility. The developed method was applied to the analysis of drinking and natural water and it was further successfully applied to orange samples with slight modifications. Instrumental LOD for glyphosate was 0.24 μg/L, while method LOD was 0.54 μg/L for spring waters and 0.01 mg/kg for oranges using a 1000 μL direct loop injection of the sample. Intra-day and inter-day precision (as %RSD) for water samples was 4.6% and 12% at a spiking level of 2 μg/L, and the recovery ranged from 64% to 88% depending on sample conductivity. For orange samples, the inter-day precision was 1.4% at a spiking level of 4.4 mg/kg, while overall recovery was 103%. The developed method is direct, fast, sensitive and relatively inexpensive, and could be used as an ideal fast screening tool for the monitoring of glyphosate residues in water and fruit samples.     

γ-irradiation of polypropylene in vacuum and in air

Polypropylene films were irradiated with ⁶⁰Co γ-rays in vacuum or in air and stored in air. Just after irradiation, the concentration of carbonyl group of the sample irradiated in air only increased with dose. The concentrations of both samples increased with storage time. The more the absorbed doses, the higher the increasing rates. The increasing rate of the concentration of carbonyl group during irradiation in air was higher than those during storage in air. Just after irradiation, the tensile strengths and the elongations of the both samples somewhat increased with dose at the doses less than 5 Mrad, but decreased at doses more than 13 Mrad. The tensile strength and the elongation of the sample irradiated in air decreased with storage time. Those of the sample irradiated in vacuum also decreased with storage time but the decreasing rates were much smaller than those in the sample irradiated in air. The gel fractions of the samples irradiated in vacuum and annealed in vacuum were somewhat higher than those irradiated in vacuum and not annealed. To elucidate high oxidation rate in the sample irradiated in air during and after irradiation, reaction mechanisms were discussed. To clarify the difference of mechanical properties between the samples irradiated in vacuum and in air, the effect of crosslink was considered, together with the oxidation.