MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycopro... more MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycoproteins, oligosaccharides and oligonucleotides etc. In dairy sector, it can be used to analyze milk proteins, to identify adulteration in milk, isolation of phospholipids, characterization of proteins and enzymes of the microorganisms used in manufacture of cheese and other fermented products. In food industry, it can be used for evaluation and determination of fructo-oligosaccharides, inulins, certain pigments and flavor compounds present in different foods. This technique has found applications in a variety of disciplines including proteomics, glycomics, dairy, food, chemistry, biochemistry, microbiology, and physics. The purpose of this review is to summarize the contribution of the studies already performed with MALDI-TOF MS concerning dairy and related sectors. Keywords: MALDI-TOF, detector, mass analyser, laser, reflectron, spectrum, ionisation
Antioxidant activities of vidarikand (Pueraria tuberosa) extracts were evaluated and compared wit... more Antioxidant activities of vidarikand (Pueraria tuberosa) extracts were evaluated and compared with BHA, TBHQ, rosemary and green tea using a β-carotene bleaching assay, a 2, 2-diphenyl-β-picrylhydrazyl (DPPH) assay and the Rancimat method. Phenolic content and antioxidant activity (β-carotene–linoleic acid model system and DPPH assay) of ethanolic extract of vidarikand was more compared to its aqueous extract. Ethanolic extract of the vidarikand was more effective in preventing the development of the peroxide value and conjugated diene value in ghee compared to its aqueous extract. Vidarikand ethanolic extract showed the higher induction period as compared to its aqueous extract in the Rancimat. Keywords: antioxidant activity, ghee (butter oil), vidarikand (Pueraria tuberosa), phenolic content, radical-scavenging activity, rancimat, antioxidant activity
Two type of adulterants i.e. soybean oil (SO) and buffalo depot fat (BDF) along with pure cow and... more Two type of adulterants i.e. soybean oil (SO) and buffalo depot fat (BDF) along with pure cow and buffalo milk fats, collected and prepared after every two months of interval for a complete one year, were analyzed for their fatty acid composition using gas liquid chromatography. Both the adulterants were added individually at 5, 10 and 15 percent levels (v/v) as well as in their combinations at 5+5 (10), 10+10 (20) and 15+15 (30) percent levels (v/v) in both types of milk fat separately. It was observed that soybean oil consisted of high amount (51.86 percent) of linoleic (C18:2) acid, while buffalo depot fat possessed high content (49.17 percent) of oleic (C18:1) acid. Milk fats from both the species of cow and buffalo were found containing more of myristic (C14:0), palmitic (C16:0), stearic (C18:0) and oleic (C18:1) acids. The results revealed that the SO was detected even at 5 percent level using linoleic (C18:2) acid as marker, while BDF was detectable at 5 percent level using oleic (C18:1) acid as the base. When the ratios of some fatty acids (C14:0/C16:0, C14:0/C18:1, C14:0/C18:2, C16:0/C18:1, C16:0/C18:2 and C18:0/C18:2) were calculated for detecting adulteration, it was noticed that two fatty acid ratios (C14:0/C18:1 and C14:0/C18:2) were found more useful in detecting adulteration in maximum number (78 percent) of samples. Whereas, on the basis of the ratios of sum of C4:0 to C14:1 / sum of C15:0 to C20:0 fatty acids and vice-versa, addition of both the adulterants at all the levels (added individually as well as in their combinations) in both the milk fats was easily detected.
MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycopro... more MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycoproteins, oligosaccharides and oligonucleotides etc. In dairy sector, it can be used to analyze milk proteins, to identify adulteration in milk, isolation of phospholipids, characterization of proteins and enzymes of the microorganisms used in manufacture of cheese and other fermented products. In food industry, it can be used for evaluation and determination of fructo-oligosaccharides, inulins, certain pigments and flavor compounds present in different foods. This technique has found applications in a variety of disciplines including proteomics, glycomics, dairy, food, chemistry, biochemistry, microbiology, and physics. The purpose of this review is to summarize the contribution of the studies already performed with MALDI-TOF MS concerning dairy and related sectors. Keywords: MALDI-TOF, detector, mass analyser, laser, reflectron, spectrum, ionisation
Antioxidant activities of vidarikand (Pueraria tuberosa) extracts were evaluated and compared wit... more Antioxidant activities of vidarikand (Pueraria tuberosa) extracts were evaluated and compared with BHA, TBHQ, rosemary and green tea using a β-carotene bleaching assay, a 2, 2-diphenyl-β-picrylhydrazyl (DPPH) assay and the Rancimat method. Phenolic content and antioxidant activity (β-carotene–linoleic acid model system and DPPH assay) of ethanolic extract of vidarikand was more compared to its aqueous extract. Ethanolic extract of the vidarikand was more effective in preventing the development of the peroxide value and conjugated diene value in ghee compared to its aqueous extract. Vidarikand ethanolic extract showed the higher induction period as compared to its aqueous extract in the Rancimat. Keywords: antioxidant activity, ghee (butter oil), vidarikand (Pueraria tuberosa), phenolic content, radical-scavenging activity, rancimat, antioxidant activity
Two type of adulterants i.e. soybean oil (SO) and buffalo depot fat (BDF) along with pure cow and... more Two type of adulterants i.e. soybean oil (SO) and buffalo depot fat (BDF) along with pure cow and buffalo milk fats, collected and prepared after every two months of interval for a complete one year, were analyzed for their fatty acid composition using gas liquid chromatography. Both the adulterants were added individually at 5, 10 and 15 percent levels (v/v) as well as in their combinations at 5+5 (10), 10+10 (20) and 15+15 (30) percent levels (v/v) in both types of milk fat separately. It was observed that soybean oil consisted of high amount (51.86 percent) of linoleic (C18:2) acid, while buffalo depot fat possessed high content (49.17 percent) of oleic (C18:1) acid. Milk fats from both the species of cow and buffalo were found containing more of myristic (C14:0), palmitic (C16:0), stearic (C18:0) and oleic (C18:1) acids. The results revealed that the SO was detected even at 5 percent level using linoleic (C18:2) acid as marker, while BDF was detectable at 5 percent level using oleic (C18:1) acid as the base. When the ratios of some fatty acids (C14:0/C16:0, C14:0/C18:1, C14:0/C18:2, C16:0/C18:1, C16:0/C18:2 and C18:0/C18:2) were calculated for detecting adulteration, it was noticed that two fatty acid ratios (C14:0/C18:1 and C14:0/C18:2) were found more useful in detecting adulteration in maximum number (78 percent) of samples. Whereas, on the basis of the ratios of sum of C4:0 to C14:1 / sum of C15:0 to C20:0 fatty acids and vice-versa, addition of both the adulterants at all the levels (added individually as well as in their combinations) in both the milk fats was easily detected.
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