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Full-Text Articles in Life Sciences

Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu Aug 2009

Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu

Electronic Theses and Dissertations

Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benefits of garlic include reduction of cancer risk in humans, improving immune system, and anti-microbial, anti-oxidant, and anti-hypertensive activities. The quality of fresh garlic and garlic products is usually related to its alliin content and allicin release potential. This research presents a simple, rapid, and precise HPLC method for alliin determination. It involves ...


Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss Aug 2009

Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss

Electronic Theses and Dissertations

In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972 ...


Analysis Of Melamine And Cyanuric Acid By Liquid Chromatography With Diode Array Detection And Tandem Mass Spectrometry, Byungchul Kim May 2009

Analysis Of Melamine And Cyanuric Acid By Liquid Chromatography With Diode Array Detection And Tandem Mass Spectrometry, Byungchul Kim

Electronic Theses and Dissertations

Melamine and cyanuric acid are the compounds that caused the global incidences of kidney related disease to pets and infants in North America and China during the last two years. After a concerted research effort by U.S. laboratories, it was discovered that they were intentionally added in raw ingredients to pet foods or milk to increase nitrogen levels without providing protein. Melamine and cyanuric acid can easily combine by hydrogen bonding and produce a melamine-cyanurate complex that directly caused renal failure to pets and infants who consumed the tainted pet food or milk. Many analytical methods for the determination ...