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FDSC300 > 15-minor components > Flashcards

15-minor components Flashcards

1
Q

what is nutraceutical?

A

a product isolated or purified from foods that is generally sold in medicinal forms not usually associated with food.

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2
Q

2 analysis of nutracetuical

A

1.1- Analysis of phenolic compounds 1.2- Analysis of pigments and colorants

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3
Q

A nutraceutical is demonstrated to have ?

A

a physiological benefit or provide protection against chronic disease.

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4
Q

e.g of nutraceutical

A

phenolic compounds, some fatty acids and some peptides).

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5
Q

e.g of nutraceutical

A 
resveratrol
EGCG
ECG
curcumin
EGC
EC
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6
Q

what is phenolic compounds

A

substance that consists of an aromatic ring linked to one or more hydroxyl groups, including Functional derivatives (esters, methyl ethers, glycosides etc.).

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7
Q

More than ____polyphenolics, including over ____flavonoids have been identified, and the number is still growing.​

A

8000

4000

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8
Q

-Phenolic compounds can be divided to four major groups？ list

A

phenolic acid
flavonoids
tannins
stilbene&lignan

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9
Q

what does flavonoid contain

A

2 phenol groups with one heterocyclic linkage

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10
Q

what is the Importance of Phenolic compounds (and their assessment) in food:

A
  • Polyphenols can influence food quality negatively or positively
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11
Q

phenolic compound has ___ activity? how?

A

antioxidant -due to phenol part

scavenging free radical

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12
Q

phenolic affect on health?

A

reduce coronary heart disease risk and some cancer type

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13
Q

Phenolic acids have been associated with __,___ and nutritional and antioxidant properties of foods.

A

color, sensory qualities

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14
Q

The food industry has investigated the content and profile of phenolic acids, their effect on ___, ___, and their roles as ___.

A

fruit maturation, prevention of enzymatic browning, and their roles as food preservatives.

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15
Q

Food manufacturers are always trying to improve food quality (e.g. ___, __, and ____) through either __ or ____ some substances that can reduce or enhance food quality.

A

(e.g. sensory attributes, nutritional, and microbial quality) through either preventing or allowing formation

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16
Q

phenolic compound inhibit ___ in various food such as raw and cooked meat, poultry products and fish.

A

lipid oxidation

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17
Q

Polyphenols, in some fruits and vegetables, can be converted ____to____, and leads to loss of ___, ____ and ____ of food.

A

enzymatically to brown pigments, and this enzymatic browning leads to loss of nutritional, functional quality of food.

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18
Q

high levels of polyphenols are responsible for ____and for ____

A

enzyme-catalysed discoloration in different cheeses

undesirable flavour

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19
Q

Polyphenols can bind __, __, and ___ digestibility.

A

proteins, carbohydrates

reduce

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20
Q

4 method to determine phenolic compound

A
  1. spectrophotometric
  2. chromatographic
  3. NIR near infrared FT-IR
  4. MS-mass spectroscopy
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21
Q

There is an increasing demand for highly ___and ___ analytical method for the determination of polyphenols.

A

sensitive

selective

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22
Q

Chromatographic techniques ( used in __?

A

separation, qualitative and quantitative

analysis).

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23
Q

e.g of Spectrophotometric method

A

Folin–Ciocalteu assay

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24
Q

4 ex of chromatographic?

A
  1. 1- High Performance Liquid Chromatography (HPLC). 2.2- HSCCC (High Counter Current Chromatography). 2.3- Supercritical Fluid Chromatography (SFC).
  2. 4- Other Chromatographic techniques( e.g. TLC).
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25
Q

FC assay belong to?

A

Spectrophotometric methods

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26
Q

polyphenol react with ___ to form a___ complex that can be quantified. FC method is based on a ___ by phenolic compound

A

specific redox reagent
blue
chemical reduction of FC reagent

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27
Q

phenolic compound+ FC reagent–>

A

blue complex

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28
Q

FC steps

A

1- Place 1 ml sample, a gallic acid calibration standard in 100-ml volumetric flask.
2- Add 70 ml water
3-Add 5 ml FC reagent.
4- incubate 5min at room temperature.
5- Add 15ml sodium carbonate (Na2CO3).
6- Add water to the 100-ml line, and incubate for 2hr.
7- measure the blue solution at 765nm.

29
Q

Chromatographic technique use in?

A

separation, qualitative and quantitative analysis

30
Q

HSCCC:separation between ___ phases by use of __ or _____during __of two liquid phases

A

separation between two liquid phases by use of centrifugal or counter current during mixing of two liquid phases

31
Q

extract phenolic compound before/after using chromatographic technique

A

before

32
Q

Extraction is very important step in the ___ , ___ and use of phenolic compounds and there is/isn’t single and standard extraction method.

A

isolation , identification and use of phenolic compounds and there is no single and standard extraction method.

33
Q

what is liquid-liquid extraction?

A

It is a mass transfer operation in which a liquid solution initially containing one or more solutes is thoroughly mixed with an immiscible or nearly immiscible liquid (solvent).

34
Q

liquid-liquid: The solvent exhibits preferential ____ toward one or more
of the components in the and has different ___.

A

affinity or selectivity

density.

35
Q

Solvent containing the compound of interest is later/before separated from the feed solution.

A

later

36
Q

what is solid-liquid extraction?

A

It can be defined as a mass transport phenomenon in which compounds contained in a solid matrix migrate into solvent brought into contact with the matrix.

37
Q

Mass transport phenomena can be enhanced by?

A

changes in concentration gradients, diffusion coefficients or boundary layer.

38
Q

what does s-l used to?

A

recover important food components: sucrose in cane or beets, lipids from oil seeds, proteins in oil seed meals, polyphenolic compounds from plants, fruits, and vegetables.

39
Q

SFE is based on?

A

close to the critical point, the solvent changes its properties rapidly with only slight variation of pressure.

40
Q

The most utilized fluid has been?

A

supercritical carbon dioxide ( SC-CO2).

41
Q

adv of SFE?

A

Automated and friendly to the environment.

42
Q

other extraction methods?

A

Enzymatic Hydrolysis and ultrasonic.

43
Q

catechines: flow rate temp
mobile phase
stationary phase

A

1ml/min
35oC
15%/80%ACN ,2%acetic acid
4.6mmx250mm, 5um

44
Q

why color is important characteristic of food?

A

color: fruit immature,ripe?

based on first impression, a judement is made about wether food is safe or taste good?

45
Q

why color is added to food?

A

(1) to replace color lost during processing,
(2) to enhance color already present,
(3) to minimize batch-to-batch variations,
(4) to color otherwise uncolored food.

46
Q

food color divided into 4 categories?

A

(1) natural colors, (2) nature-identical colors, (3) synthetic colors, and (4) inorganic colors.

47
Q

ex of natural pigments

A

anthocyanin
carotenoid
chlorophyll

48
Q

what is anthocyanin

A

flavonoid compounds that produce plant colors ranging from orange and red to various shades of blue and purple.

49
Q

what is carotenoid?

A

are lipid-soluble, yellow-orange-red pigments found in plant. (e.g. carotenes, lycopene, lutein, annatto, paprika, saffron).

50
Q

what is chlorophyll?

A

is the lipid-soluble, green pigment found in plant. (e.g. carotenes, lycopene, lutein, annatto, paprika, saffron).

51
Q

lutein: belong to? color?

A

yellow
carotenoid & falvonoid
e.g. egg yolk

52
Q

anthocyanin e.g. color

A

lycopene

red

53
Q

The polar character of the anthocyanin molecule allows for?

A

its solubility in many solvents such as alcohols, acetone, dimethyl sulfoxide, and water.

54
Q

The choice of extraction method should consider?

A

maximize pigment recovery with a minimal amount of adjuncts and minimal degradation or alteration of the natural state.

55
Q

steps of analysis anthocyanin

A

1- Extraction, 2- Purification, 3- Measurement.

56
Q

In this method,___extracts the anthocyanins from the plant material, and ___ further isolates and partially purifies the pigments.

A

acetone

chloroform

57
Q
  • The addition of chloroform results?
A

phase separation between the aqueous portion and the bulk phase

58
Q

aqueous-water soluble

bulk phase- __?

A

nonpolar compounds

59
Q

write down extraction step

A

1-Mix (50g) powdered plant material with acetone.
2- Separate the anthocyanin extract (filtrate) from insoluble plant material by a filter paper.
3- Reextract plant material with 70% (v/v) aqueous acetone until a clear or faintly colored solution is obtained.
4- Transfer filtrate to a separatory funnel, add chloroform, and gently mix by turning funnel upside down a few times.
5-Store sample overnight at 4°C or until a clear partition between the two phases is obtained.
6- Purify the extract using column chromatography

60
Q

purification: water with 0.01%HCL
ethyl acetate
methanol with 0.01%HCL

A

sugar acid
phenolics
anthocyanins

61
Q

1-UV-Visible Spectroscopy (pH-differential method).

is based on

A

structural transformation of the anthocyanin chromophore as a function of pH, which can be measured using optical spectroscopy.

62
Q

The pH-differential method is a rapid and easy procedure for the quantitation of ___anthocyanins.

A

monomeric

63
Q

The pH-differential method is permits accurate and rapid measurement of the____, even in the presence of polymerized degraded pigments and other interfering compounds.

A

the total anthocyanins

64
Q

-Anthocyanin pigments undergo _____with a change in pH manifested by strikingly different absorbance spectra. The colored oxonium form predominates at pH __and the colorless hemiketal form at pH __

A

reversible structural transformations
1.0
pH 4.5.

65
Q

oxonium form: which color?

A

orange to purple

ph=1

66
Q

quinonoidal base color? ph?

A

ph=7

blue

67
Q

hemiketal form: color, ph

A

4.5

colorless

68
Q

chalcone color, ph

A

colorless

4.5

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