Analysis of Fatty Acids,Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry

Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid, and volatile aroma compounds’ point of view. GC-MS (gas chromatography-mass spectrometry) and ITEX/GC-MS methods were used for the by-products characterization. Linoleic and oleic were the main fatty acids identified in all samples, while palmitic and stearic acid were the representant of saturated ones. With respect to amino acids, from the essential group, isoleucine was the majority compound identified in JS (Jonathan skin) and GS (Golden skin) samples, lysine was the representant of JP (Jonathan pomace), and valine was mainly identified in GP (Golden pomace). A total number of 47 aroma volatile compounds were quantified in all samples, from which the esters groups ranged from 41.55–53.29%, aldehydes 29.75–43.99%, alcohols from 4.15 to 6.37%, ketones 4.14–5.72%, and the terpenes and terpenoids group reached values between 2.27% and 4.61%. Moreover, the by-products were valorized in biscuits manufacturing, highlighting their importance in enhancing the volatile aroma compounds, color, and sensorial analysis of the final baked goods.     

Application of linear regression analysis for iron and copper removal process using natural zeolites

Natural zeolites (zeolitic volcanic tuffs) cropped out from three regions of Transilvania, Vultureni (V), Pagli?a (P) and M?cica? (M), were evaluated in the process of iron (V, P, M) and copper (M) removal from wastewaters. Iron and copper removal process was studied using a fixed bed column, when equilibrium and kinetic data were acquired. Four isotherms, Langmuir, Freundlich, Langmuir?CFreundlich and Redlich?CPeterson, were used to fit the experimental data obtained for each natural zeolite sample. Parameters of the adsorption isotherms were estimated from the experimental equilibrium data using MATLAB. Using these data the best fit with one of the chosen isotherm can be found. Isotherm constants were determined by linear regression analysis of the experimental data. We concluded that the mathematical model based on Freundlich isotherm is the most appropriate to describe the iron and copper exchange on our natural zeolite samples.     

Fatty acid composition of lipids in pot marigold (Calendula officinalis L.) seed genotypes

Background

The process of thermal decomposition of dichloromethane (DCM) and chlorobenzene (MCB) during the combustion in an inert, bubbling fluidized bed, supported by LPG as auxiliary fuel, have been studied. The concentration profiles of C₆H₅CI, CH₂Cl₂, CO₂, CO, NO_x, COCl₂, CHCl₃, CH₃Cl, C₂H₂, C₆H₆, CH₄ in the flue gases were specified versus mean bed temperature.

Results

The role of preheating of gaseous mixture in fluidized bed prior to its ignition inside bubbles was identified as important factor for increase the degree of conversion of DCM and MCB in low bed temperature, in comparison to similar process in the tubular reactor.

Conclusions

Taking into account possible combustion mechanisms, it was identified that autoignition in bubbles rather than flame propagation between bubbles is needed to achieve complete destruction of DCM and MCB. These condition occurs above 900°C causing the degree of conversion of chlorine compounds of 92-100%.     

Comparative analysis of lipophilic compounds in eggs of organically raised ISA Brown and Araucana hens

Hens?? eggs represent a rich source of important nutrients, including lipids and carotenoids. The lipid composition of hens?? eggs is influenced by genetic factors, age, and diet. The aim of this study was to compare the fatty acids, cholesterol, and carotenoids content of the egg yolk of ISA Brown and Araucana hens grown in free-range housing systems. Fatty acids and cholesterol were analysed by GC-FID and GC-MS and carotenoids were quantified by RP-HPLC-PDA. The Araucana egg yolk has a higher lipid content and higher egg-to-albumen ratio than the ISA Brown yolk, while the total cholesterol, carotenoids content and profile are not significantly different. The lipids of the Araucana egg yolk have a higher content of mono-unsaturated fatty acids (MUFAs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) and a better n-6/n-3 ratio than the ISA Brown egg yolk lipids. The major carotenoids were lutein and zeaxanthin, which account for more than 83 % in egg yolk. Eggs of both breeds, when raised organically, represent very good sources of highly bio-available lutein and zeaxanthin, pigments which are related to lower risk of age-related macular degeneration. We report for the first time on the fatty acids composition in lipid fractions and the profile and content of carotenoids of the Araucana egg yolk.     

Modeling the (^{15}N) isotope separation column

The chemical processes developed in the $^{15}$ N-isotope separation plant are very complex and many details are not yet known in totality. Accurate models for such isotope separation plants offer an invaluable insight towards optimizing the production and establishing an adequate control action. A model of such an isotope plant is presented in the paper. The results are validated by simulation, based on a lot of experiments. The model is then used to evaluate and establish the necessary conditions for a maximum production for an existing pilot plant. For protection purposes, the experimental data used in this paper have been scaled.     

Fatty acid and phytosterol contents of some Romanian wild and cultivated berry pomaces

The total oil content and composition of fatty acids and phytosterols of five Transylvanian (Romania) pomaces of wild and cultivated blueberries (Vaccinium myrtillus), wild cowberry (Vaccinium vitis-idaea) and raspberry (Rubus idaeus), and cultivated black chokeberry (Aronia melanocarpa), were determined by capillary gas chromatography. Out of the five pomace oils, the percentages of polyunsaturated fatty acids (PUFAs) ranged from 37 % to 69 %. The lipid classes analysed (PLs ?? polar lipids, TGs ?? triacylglycerols, SEs ?? sterol esters) were separated and identified using thin-layer chromatography. TGs showed the highest PUFAs content (ranging from 41.9 % to 72.5 %) and PUFAs/SFAs (saturated fatty acids) ratios (in the range of 5.8?C33.1 %). In the case of PL and SE fractions, the levels of SFA were significantly higher than in TGs. The total amount of sterols was in the range of 101.6?C168.2 mg per 100 g of lipids of the pomaces analysed. The predominant phytosterols were ??-sitosterol, stigmastanol + isofucosterol, and campesterol. The results indicated that the investigated pomace oils, due to their good balance between n-6 and n-3 fatty acids (except for chokeberry) and high ??-sitosterol content, could be excellent sources of PUFAs and phytosterols, thus suggesting potential value-added utilisation of berry waste oils for preparing functional foods or food supplements.     

Rapid,non-destructive determination of butter adulteration by means of photopyroelectric (PPE) calorimetry

The study focuses on the application of the photopyroelectric (PPE) technique combined with gas chromatography to detect adulteration of cow milk-obtained butter. The thermal diffusivity and effusivity have been directly measured using back and front PPE detection, respectively, and the results have been correlated with the composition of adulterated butter samples. The back detection configuration has been used in the case of butter adulterated with palm oil, and a possible correlation of the thermal diffusivity with total amount of monounsaturated fatty acids composition has been proposed. For butter adulterated with soy milk, we used the front PPE configuration in order to measure the samples’ thermal effusivity. A strong dependence of the value of thermal effusivity as a function of soy milk content was found.