Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Rapid assessment of neoformed compounds in nuts and sesame seeds by front-face fluorescence
Food Chemistry, Volume 115, No. 1, Year 2009
Notification
URL copied to clipboard!
Description
The potential of a rapid spectral method, based on front-face fluorescence, to monitor lipid neoformed compounds (NFC) during processing of nuts and sesame seeds was investigated. Fluorescence fingerprints were obtained from front-face fluorescence acquisition directly on crushed nuts and sesame seed samples obtained at different stages of processing. Fluorescence was very sensitive to physicochemical changes induced by the heat process, namely roasting. Parallel factor (PARAFAC) analysis of the fluorescence landscapes revealed four main fluorescence profiles in the nuts, and five in the sesame seeds. These were associated with peptidic tryptophan, tocopherols and process derived products. Various regression models between fluorescence spectra and NFC appearing during the process, carboxymethyllysine (CML) and trans fatty acids (tFA) showed good correlations (R > 0.89) and satisfactory prediction errors (RMSECV < 1.67). When applied to indicators of lipid peroxidation, good regression models were also obtained allowing prediction of the pAV (p-anisidine value) and TBARs (thiobarbituric acid reactive substances): R = 0.73 and 0.96 in nuts and sesame seeds, respectively, with prediction errors lower than 0.78. This study demonstrates the interest of front-face fluorescence as a promising tool for quality control of nuts and seeds roasting. © 2008 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Yaacoub, Rita
Lebanon, Beirut
National Council for Scientific Research, Beirut
France, Palaiseau
Agroparistech
Saliba, Rachad
Lebanon, Beirut
Université Libanaise
Nsouli, Bilal
Lebanon, Beirut
National Council for Scientific Research, Beirut
Khalaf, Gaby
Lebanon, Beirut
National Council for Scientific Research, Beirut
Rizkallah, Jad
France, Palaiseau
Agroparistech
Birlouez-Aragón, Inès
France, Palaiseau
Agroparistech
Statistics
Citations: 18
Authors: 6
Affiliations: 3
Identifiers
Doi:
10.1016/j.foodchem.2008.11.104
ISSN:
03088146