MyMedR

Displaying publications 1 - 20 of 28 in total

Abstract:

Sort:

Fulltext A bio-inspired herbal tea flavour assessment technique

Zakaria NZ, Masnan MJ, Zakaria A, Shakaff AY

Sensors (Basel), 2014;14(7):12233-55.
PMID: 25010697 DOI: 10.3390/s140712233

Herbal-based products are becoming a widespread production trend among manufacturers for the domestic and international markets. As the production increases to meet the market demand, it is very crucial for the manufacturer to ensure that their products have met specific criteria and fulfil the intended quality determined by the quality controller. One famous herbal-based product is herbal tea. This paper investigates bio-inspired flavour assessments in a data fusion framework involving an e-nose and e-tongue. The objectives are to attain good classification of different types and brands of herbal tea, classification of different flavour masking effects and finally classification of different concentrations of herbal tea. Two data fusion levels were employed in this research, low level data fusion and intermediate level data fusion. Four classification approaches; LDA, SVM, KNN and PNN were examined in search of the best classifier to achieve the research objectives. In order to evaluate the classifiers' performance, an error estimator based on k-fold cross validation and leave-one-out were applied. Classification based on GC-MS TIC data was also included as a comparison to the classification performance using fusion approaches. Generally, KNN outperformed the other classification techniques for the three flavour assessments in the low level data fusion and intermediate level data fusion. However, the classification results based on GC-MS TIC data are varied.

Matched MeSH terms: Beverages/analysis*
A novel high throughput method based on the DPPH dry reagent array for determination of antioxidant activity

Musa KH, Abdullah A, Kuswandi B, Hidayat MA

Food Chem, 2013 Dec 15;141(4):4102-6.
PMID: 23993591 DOI: 10.1016/j.foodchem.2013.06.112

A stable chromogenic radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) is commonly used for the determination of antioxidant activity. In this paper, DPPH was dried into 96 well microplate to produce DPPH dry reagent array plate, based on which the highly sensitive and high throughput determination of antioxidant activities was achieved. The spectrophotometric characterization of the microplate containing dried or fresh DPPH free radicals was reported. The response of the DPPH dry reagent array towards different standard antioxidants was studied. The reaction for DPPH in fresh or dry reagent array with Trolox was reported and compared. The DPPH dry reagent array was used to study the antioxidant activity of banana, green tea, pink guava, and honeydew and the results were compared to the samples reacted with freshly prepared DPPH. The proposed method is comparable to the classical DPPH method, more convenient, simple to operate with minimal solvent required and excellent sensitivity.

Matched MeSH terms: Beverages/analysis*
A simple HPLC-DAD method for the detection and quantification of psychotropic mitragynine in Mitragyna speciosa (ketum) and its products for the application in forensic investigation

Parthasarathy S, Ramanathan S, Murugaiyah V, Hamdan MR, Said MI, Lai CS, et al.

Forensic Sci Int, 2013 Mar 10;226(1-3):183-7.
PMID: 23385139 DOI: 10.1016/j.forsciint.2013.01.014

Mitragyna speciosa, a native plant of Thailand and Malaysia known as 'ketum', is a plant of considerable interest. It exhibits strong antinociceptive effect and yet, acts like a psychostimulant. Due to the affordability and its ease of availability, the abuse of this plant as a substitute for other banned narcotics has become a major concern in many societies. In countries such as Thailand, Myanmar, Australia and Malaysia, the use of ketum is illegal. However, for a person to be charged for possessing or selling ketum, a reliable analytical method is needed in order to detect and identify the plant and its products. Mitragynine is the major alkaloid of ketum. This compound manifests its antinociceptive effects by acting on the opioid receptors. Since M. speciosa contain large quantity of mitragynine and it is exclusive to the species, the present analytical method is developed and validated for the purpose of screening ketum products based on this unique compound as the analytical marker. The method uses a HPLC-DAD system with Inertsil C8 (4.6 mm × 150 mm, 5 μm) as the column and a mixture of acetonitrile and formic acid, 50:50 (v/v), as the mobile phase. This method not only detects mitragynine, it can also be used to quantify the amount of mitragynine in the sample. The limit of detection is 0.25 μg/ml, while the limit of quantification is 0.50 μg/ml. The method is quick, simple and reliable with an accuracy of 97.27-101.74% and coefficient of variations of between 0.91 and 3.96%. The method has been tested and found suitable for the identification and quantification of mitragynine in dried plants, a variety of ketum extracts, as well as ketum drink obtained from the market.

Matched MeSH terms: Beverages/analysis
Fulltext A simple visual ethanol biosensor based on alcohol oxidase immobilized onto polyaniline film for halal verification of fermented beverage samples

Kuswandi B, Irmawati T, Hidayat MA, Jayus, Ahmad M

Sensors (Basel), 2014;14(2):2135-49.
PMID: 24473284 DOI: 10.3390/s140202135

A simple visual ethanol biosensor based on alcohol oxidase (AOX) immobilised onto polyaniline (PANI) film for halal verification of fermented beverage samples is described. This biosensor responds to ethanol via a colour change from green to blue, due to the enzymatic reaction of ethanol that produces acetaldehyde and hydrogen peroxide, when the latter oxidizes the PANI film. The procedure to obtain this biosensor consists of the immobilization of AOX onto PANI film by adsorption. For the immobilisation, an AOX solution is deposited on the PANI film and left at room temperature until dried (30 min). The biosensor was constructed as a dip stick for visual and simple use. The colour changes of the films have been scanned and analysed using image analysis software (i.e., ImageJ) to study the characteristics of the biosensor's response toward ethanol. The biosensor has a linear response in an ethanol concentration range of 0.01%-0.8%, with a correlation coefficient (r) of 0.996. The limit detection of the biosensor was 0.001%, with reproducibility (RSD) of 1.6% and a life time up to seven weeks when stored at 4 °C. The biosensor provides accurate results for ethanol determination in fermented drinks and was in good agreement with the standard method (gas chromatography) results. Thus, the biosensor could be used as a simple visual method for ethanol determination in fermented beverage samples that can be useful for Muslim community for halal verification.

Matched MeSH terms: Beverages/analysis*
Antioxidant and α-glucosidase inhibitory activities of 40 tropical juices from Malaysia and identification of phenolics from the bioactive fruit juices of Barringtonia racemosa and Phyllanthus acidus

Sulaiman SF, Ooi KL

J Agric Food Chem, 2014 Oct 1;62(39):9576-85.
PMID: 25198055 DOI: 10.1021/jf502912t

The present study compared pH, total soluble solids, vitamin C, and total phenolic contents, antioxidant activities, and α-glucosidase inhibitory activities of 40 fresh juices. The juice of Baccaurea polyneura showed the highest yield (74.17 ± 1.44%) and total soluble solids (32.83 ± 0.27 °Brix). The highest and lowest pH values were respectively measured from the juices of Dimocarpus longan (6.87 ± 0.01) and Averrhoa bilimbi (1.67 ± 0.67). The juice of Psidium guajava gave the highest total phenolic (857.24 ± 12.65 μg GAE/g sample) and vitamin C contents (590.31 ± 7.44 μg AAE/g sample). The juice of Phyllanthus acidus with moderate contents of total phenolics and vitamin C was found to exhibit the greatest scavenging (613.71 ± 2.59 μg VCEAC/g sample), reducing (2784.89 ± 3.93 μg TEAC/g sample), and α-glucosidase inhibitory activities (95.37 ± 0.15%). The juice of Barringtonia racemosa was ranked second in the activities and total phenolic content. Gallic and ellagic acids, which were quantified as the major phenolics of the respective juices, are suggested to be the main contributors to the antioxidant activities. The α-glucosidase inhibitory activity of the juices could be derived from myricetin and quercetin (that were previously reported as potent α-glucosidase inhibitors) in the hydrolyzed juice extracts. The juice of Syzygium samarangense, which was found to be highest in metal chelating activity (82.28 ± 0.10%), also was found to have these phenolics.

Matched MeSH terms: Beverages/analysis*
Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas

Ariffin F, Heong Chew S, Bhupinder K, Karim AA, Huda N

J Sci Food Agric, 2011 Dec;91(15):2731-9.
PMID: 21987075 DOI: 10.1002/jsfa.4454

C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 °C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions.

Matched MeSH terms: Beverages/analysis*
Assessment of gonadotropins and testosterone hormone levels in regular Mitragyna speciosa (Korth.) users

Singh D, Murugaiyah V, Hamid SBS, Kasinather V, Chan MSA, Ho ETW, et al.

J Ethnopharmacol, 2018 Jul 15;221:30-36.
PMID: 29626673 DOI: 10.1016/j.jep.2018.04.005

ETHNOPHARMACOLOGICAL RELEVANCE: Mitragyna speciosa (Korth.) also known as kratom, is a native medicinal plant of Southeast Asia with opioid-like effects. Kratom tea/juice have been traditionally used as a folk remedy and for controlling opiate withdrawal in Malaysia. Long-term opioid use is associated with depletion in testosterone levels.
AIM OF THE STUDY: Since kratom is reported to deform sperm morphology and reduce sperm motility, we aimed to clinically investigate the testosterone levels following long-term kratom tea/juice use in regular kratom users.
METHODS: A total of 19 regular kratom users were recruited for this cross-sectional study. A full-blood test was conducted including determination of testosterone level, follicle stimulating hormone (FSH) and luteinizing hormone (LH) profile, as well as hematological and biochemical parameters of participants.
RESULTS: We found long-term kratom tea/juice consumption with a daily mitragynine dose of 76.23-94.15 mg did not impair testosterone levels, or gonadotrophins, hematological and biochemical parameters in regular kratom users.
CONCLUSION: Regular kratom tea/juice consumption over prolonged periods (>2 years) was not associated with testosterone impairing effects in humans.

Matched MeSH terms: Beverages/analysis
Case study: beverage temperature at aid stations in ironman triathlon

Burdon CA, Johnson NA, Chapman PG, Munir Che Muhamed A, O'Connor HT

Int J Sport Nutr Exerc Metab, 2013 Aug;23(4):418-24.
PMID: 23295183

The aim of this study was to measure the effect of environmental conditions and aid-station beverage- cooling practices on the temperature of competitor beverages.

Matched MeSH terms: Beverages/analysis*
Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice

Cheong MW, Zhu D, Sng J, Liu SQ, Zhou W, Curran P, et al.

Food Chem, 2012 Sep 15;134(2):696-703.
PMID: 23107680 DOI: 10.1016/j.foodchem.2012.02.139

Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography-mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.

Matched MeSH terms: Beverages/analysis*
Comparison study of CR-39 and CN-85 detectors to evaluate the alpha radioactivity of some samples of drinks in Iraq

Hashim AK, Hatif AR, Ahmed NM, Wadi IA, Al Qaaod AA

Appl Radiat Isot, 2021 Jan;167:109410.
PMID: 33065401 DOI: 10.1016/j.apradiso.2020.109410

Radon and progeny concentration measurements in various drink samples are intrinsically important for assessing the health risks resulting from daily consumption of these drinks. In this study the comparison between two Solid State Nuclear Track Detectors (SSNTDs), the CR-39 and the CN-85 has been conducted for the purpose of evaluating the radon concentration, annual effective dose, the rate of exhalation of radon and the effective radium content in thirty-two different samples of soft drink, water, and milk available in the local Iraq markets. The results showed that there are significant differences in the measurement results for the two detectors. The annual effective dose of the investigated samples is still below the limit of International Commission on Radiological Protection (ICRP) recommendation in the measurements of both detectors.

Matched MeSH terms: Beverages/analysis*
Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

Tan TC, Cheng LH, Bhat R, Rusul G, Easa AM

Food Chem, 2014 Jan 1;142:121-8.
PMID: 24001821 DOI: 10.1016/j.foodchem.2013.07.040

Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D83.3°C=243.9s (z=27.9°C), and D83.3°C=129.9s (z=19.5°C), respectively.

Matched MeSH terms: Beverages/analysis*
Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf)

Lasekan O, Salva JT, Abbas K

J Sci Food Agric, 2010 Apr 15;90(5):850-60.
PMID: 20355122 DOI: 10.1002/jsfa.3895

Considering the importance of malting and roasting on the quality of 'acha' beverages, a study was conducted to find optimum conditions for malting and the production of a high-quality roasted extract that could be used for an 'acha' beverage.

Matched MeSH terms: Beverages/analysis*
Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

Santhirasegaram V, Razali Z, Somasundram C

Ultrason Sonochem, 2013 Sep;20(5):1276-82.
PMID: 23538119 DOI: 10.1016/j.ultsonch.2013.02.005

Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90 °C for 30 and 60s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4-9%) and polyphenols (30-35%) was observed for juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment.

Matched MeSH terms: Beverages/analysis*
Fulltext Fabrication of an electrochemical sensor based on gold nanoparticles/carbon nanotubes as nanocomposite materials: determination of myricetin in some drinks

Hajian R, Yusof NA, Faragi T, Shams N

PLoS One, 2014;9(5):e96686.
PMID: 24809346 DOI: 10.1371/journal.pone.0096686

In this paper, the electrochemical behavior of myricetin on a gold nanoparticle/ethylenediamine/multi-walled carbon-nanotube modified glassy carbon electrode (AuNPs/en/MWCNTs/GCE) has been investigated. Myricetin effectively accumulated on the AuNPs/en/MWCNTs/GCE and caused a pair of irreversible redox peaks at around 0.408 V and 0.191 V (vs. Ag/AgCl) in 0.1 mol L-1 phosphate buffer solution (pH 3.5) for oxidation and reduction reactions respectively. The heights of the redox peaks were significantly higher on AuNPs/en/MWNTs/GCE compare with MWCNTs/GC and there was no peak on bare GC. The electron-transfer reaction for myricetin on the surface of electrochemical sensor was controlled by adsorption. Some parameters including pH, accumulation potential, accumulation time and scan rate have been optimized. Under the optimum conditions, anodic peak current was proportional to myricetin concentration in the dynamic range of 5.0×10-8 to 4.0×10-5 mol L-1 with the detection limit of 1.2×10-8 mol L-1. The proposed method was successfully used for the determination of myricetin content in tea and fruit juices.

Matched MeSH terms: Beverages/analysis*
Glycaemic responses to liquid food supplements among three Asian ethnic groups

Tey SL, Van Helvoort A, Henry CJ

Eur J Nutr, 2016 Dec;55(8):2493-2498.
PMID: 26467048

PURPOSE: A limited number of studies have compared the glycaemic index (GI) and glycaemic responses (GR) to solid foods between Caucasians and Asians. These studies have demonstrated that Asians have greater GI and GR values for solid foods than Caucasians. However, no study has compared the GI and GR to liquids among various Asian ethnic groups.
METHODS: A total of forty-eight males and females (16 Chinese, 16 Indians, and 16 Malay) took part in this randomised, crossover study. Glycaemic response to the reference food (glucose beverage) was measured on three occasions, and GR to three liquids were measured on one occasion each. Liquids with different macronutrient ratio's and carbohydrate types were chosen to be able to evaluate the response to products with different GIs. Blood glucose concentrations were measured in duplicate at baseline (-5 and 0 min) and once at 15, 30, 45, 60, 90, and 120 min after the commencement of beverage consumption.
RESULTS: There were statistically significant differences in GI and GR between the three liquids (P

Matched MeSH terms: Beverages/analysis
Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

Bhat R, Stamminger R

Food Sci Technol Int, 2015 Jul;21(5):354-63.
PMID: 24867944 DOI: 10.1177/1082013214536708

Freshly prepared, hand-pressed strawberry fruit juice was exposed to ultraviolet radiation (254 nm) at room temperature (25 ℃ ± 1 ℃) for 15, 30 and 60 min with 0 min serving as control. Results revealed decrease in pH, total soluble solids and titratable acidity, while colour parameters (L*, a* and b* values) and clarity of juice (% transmittance) increased significantly. All the results corresponded to exposure time to ultraviolet radiation. Bioactive compounds (total phenolics, ascorbic acid and anthocyanins) decreased along with a recorded reduction in polyphenol oxidase enzyme and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activities, which were again dependent on exposure time. Results on the microbial studies showed significant reduction by 2-log cycles in aerobic plate count as well as in total yeast and mould counts. Though negative results were observed for certain parameters, this is the first time it was endeavoured to demonstrate the impact of ultraviolet radiation radiation on freshly prepared, hand-pressed strawberries juice.

Matched MeSH terms: Beverages/analysis*
Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices

Ong YY, Tan WS, Rosfarizan M, Chan ES, Tey BT

J Food Sci, 2012 Oct;77(10):M560-4.
PMID: 22924854 DOI: 10.1111/j.1750-3841.2012.02894.x

Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks. In this study, phenotypic and genotypic methods were used to confirm the identity of lactic acid bacteria (LAB) appeared in fermented red dragon fruit (Hylocereus polyrhizus) beverages. A total of 21 isolates of LAB were isolated and characterized. They belonged to the genus of Enterococcus based on their biochemical characteristics. The isolates can be clustered into two groups by using the randomly amplified polymorphic DNA method. Nucleotide sequencing and restriction fragment length polymorphism of the 16S rRNA region suggested that they were either Enterococcus faecalis or Enterococcus durans.

Matched MeSH terms: Beverages/analysis
Micro-solid phase extraction with liquid chromatography-tandem mass spectrometry for the determination of aflatoxins in coffee and malt beverage

Khayoon WS, Saad B, Salleh B, Manaf NH, Latiff AA

Food Chem, 2014 Mar 15;147:287-94.
PMID: 24206720 DOI: 10.1016/j.foodchem.2013.09.049

A single step extraction-cleanup procedure using porous membrane-protected micro-solid phase extraction (μ-SPE) in conjunction with liquid chromatography-tandem mass spectrometry for the extraction and determination of aflatoxins (AFs) B1, B2, G1 and G2 from food was successfully developed. After the extraction, AFs were desorbed from the μ-SPE device by ultrasonication using acetonitrile. The optimum extraction conditions were: sorbent material, C8; sorbent mass, 20mg; extraction time, 90 min; stirring speed, 1,000 rpm; sample volume, 10 mL; desorption solvent, acetonitrile; solvent volume, 350 μL and ultrasonication period, 25 min without salt addition. Under the optimum conditions, enrichment factor of 11, 9, 9 and 10 for AFG2, AFG1, AFB2 and AFB1, respectively were achieved. Good linearity and correlation coefficient was obtained over the concentration range of 0.4-50 ng g(-1) (r(2) 0.9988-0.9999). Good recoveries for AFs ranging from 86.0-109% were obtained. The method was applied to 40 samples involving malt beverage (19) and canned coffee (21). No AFs were detected in the selected samples.

Matched MeSH terms: Beverages/analysis*
Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology

Mirhosseini H, Tan CP, Hamid NS, Yusof S

J Agric Food Chem, 2007 Sep 19;55(19):7659-66.
PMID: 17708646

The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility. The independent variables had the most and least significant ( p < 0.05) effect on viscosity and zeta-potential, respectively. The quadratic effect of orange oil and Arabic gum, the interaction effect of Arabic gum and xanthan gum, and the main effect of Arabic gum were the most significant ( p < 0.05) effects on turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant ( p < 0.05) in all response variables except for turbidity loss rate. The nonlinear regression equations were significantly ( p < 0.05) fitted for all response variables with high R (2) values (>0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant ( p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations.

Matched MeSH terms: Beverages/analysis*
Molecularly imprinted polymer as sorbent in micro-solid phase extraction of ochratoxin A in coffee, grape juice and urine

Lee TP, Saad B, Khayoon WS, Salleh B

Talanta, 2012 Jan 15;88:129-35.
PMID: 22265478 DOI: 10.1016/j.talanta.2011.10.021

A simple, environmental friendly and selective sample preparation technique employing porous membrane protected micro-solid phase extraction (μ-SPE) loaded with molecularly imprinted polymer (MIP) for the determination of ochratoxin A (OTA) is described. After the extraction, the analyte was desorbed using ultrasonication and was analyzed using high performance liquid chromatography. Under the optimized conditions, the detection limits of OTA for coffee, grape juice and urine were 0.06 ng g(-1), 0.02 and 0.02 ng mL(-1), respectively while the quantification limits were 0.19 ng g(-1), 0.06 and 0.08 ng mL(-1), respectively. The recoveries of OTA from coffee spiked at 1, 25 and 50 ng g(-1), grape juice and urine samples at 1, 25 and 50 ng mL(-1) ranged from 90.6 to 101.5%. The proposed method was applied to thirty-eight samples of coffee, grape juice and urine and the presence of OTA was found in eighteen samples. The levels found, however, were all below the legal limits.

Matched MeSH terms: Beverages/analysis*

Filters

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links