Naslov
Total carotenoid content of dried pasta: The photocaustic spectroscopy versus few other methods

Autori
Doka, Otto ; Bićanić, Dane ; Vegvari, Gyorgy ; Buijnsters, Ivan ; Spruyt, Ruud ; Marenjak, Terezija Silvija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstract on Photoacoustic and Photothermal Phenomena / Momentum, Acoustic and Thermal Physics Section - Leuven : Katholieke Universiteit Leuven (K.U. Leuven), 2009, 314-314

Skup
15th International Conference on Photoacoustic and Photothermal Phenomena

Mjesto i datum
Leuven, Belgija, 19.07.2009. - 23.07.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
carotenoids; determination; pasta preparation; spectrophotometry; direct methods; comparison
(carotenoids; determination; pasta; spectrophotometry; direct methods; comparison)

Sažetak
The colour of the pasta, an important quality aspect of this product depends mainly on the content of natural yellow pigment in the flour as well as on a number of eggs used [1]. Nowadays, pastas produced with or without eggs are being marketed ; the yellow colour of a former category is more pronounced than that of pastas containing no eggs. The yellowness of pasta is due to the presence of carotenoids in flour (and the eggs among which lutein, zeaxantine and b-carotene are dominating [2, 3]. The profile of carotenoids in flour depends on a wheat variety (botanical origin, growing conditions, processing etc.) or durom estivume. On the other hand it is the feed and a few other parameters that affect the profile of caroteonids in eggs. Several methods are currently in use to quantify yellow pigments in flours, eggs and pastas. Next to the time consuming, costly but a highly specific method such as the HPLC, there is a variety of the nonspecific techniques (examples are spectrophotometry, colorimetry, Raman spectrometry and photothermal methods) possessing the potential for a rapid assessment of total carotenoid content. This paper describes a study conducted on 13 commercially available dried pastas by several direct (no extraction) methods (such as colorimetry, Raman spectrometry and photoacoustic spectroscopy) and spectrophotometry. The pastas (all produced in Hungary) were purchased in Hungarian supermarkets. In addition to a pasta prepared without eggs, pastas made with 2, 4 and 8 eggs respectively have also been studied. For the clarity reasons, numbers 2, 4 and 8 refer to the actual number of eggs added to a 1 kg flour. To assure the unformity of samples when presented for the analysis, different pastas, normally produced in various shapes were crushed (coffee grinder) to a powder of a very fine grain size.. All direct methods show very good overall performance. The magnitude of the photoacoustic signal, the transformed colorimetric index DE* and the intensity of the Raman peak all exhibit a high degree of linear correlations with the pasta’ s total carotenoid content as determined by the conventional, spectrophotometry.

Izvorni jezik
Engleski

Znanstvena područja
Fizika, Temeljne medicinske znanosti, Prehrambena tehnologija

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