Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta

O. Doka; D.D. Bicanic; G. Végvári; J.G. Buijnsters; R.B. Spruijt; S. Luterotti

doi:10.1007/s00217-010-1222-x

Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta

O. Doka, D.D. Bicanic, G. Végvári, J.G. Buijnsters, R.B. Spruijt, S. Luterotti

Research output: Contribution to journal › Article › Academic › peer-review

12 Citations (Scopus)

Abstract

The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromatography (HPLC)] and three non-destructive, direct (i.e., no sample preparation required) methods (resonance Raman spectroscopy, photoacoustic (PA) spectroscopy and colorimetry). The results obtained by the three direct methods correlate well with the TCC of investigated dried pastas assessed by SP and HPLC. The best linear correlation and detection limit were achieved for the PA method at 470 nm

Original language	English
Pages (from-to)	813-819
Journal	European Food Research and Technology
Volume	230
Issue number	6
DOIs	https://doi.org/10.1007/s00217-010-1222-x
Publication status	Published - 2010

Keywords

performance liquid-chromatography
egg-yolk
beta-carotene
wheat
quantification
flour
identification
vegetables
yellow
fruits

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10.1007/s00217-010-1222-x

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title = "Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta",

abstract = "The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromatography (HPLC)] and three non-destructive, direct (i.e., no sample preparation required) methods (resonance Raman spectroscopy, photoacoustic (PA) spectroscopy and colorimetry). The results obtained by the three direct methods correlate well with the TCC of investigated dried pastas assessed by SP and HPLC. The best linear correlation and detection limit were achieved for the PA method at 470 nm",

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T1 - Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta

AU - Doka, O.

AU - Bicanic, D.D.

AU - Végvári, G.

AU - Buijnsters, J.G.

AU - Spruijt, R.B.

AU - Luterotti, S.

PY - 2010

Y1 - 2010

N2 - The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromatography (HPLC)] and three non-destructive, direct (i.e., no sample preparation required) methods (resonance Raman spectroscopy, photoacoustic (PA) spectroscopy and colorimetry). The results obtained by the three direct methods correlate well with the TCC of investigated dried pastas assessed by SP and HPLC. The best linear correlation and detection limit were achieved for the PA method at 470 nm

AB - The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromatography (HPLC)] and three non-destructive, direct (i.e., no sample preparation required) methods (resonance Raman spectroscopy, photoacoustic (PA) spectroscopy and colorimetry). The results obtained by the three direct methods correlate well with the TCC of investigated dried pastas assessed by SP and HPLC. The best linear correlation and detection limit were achieved for the PA method at 470 nm

KW - performance liquid-chromatography

KW - egg-yolk

KW - beta-carotene

KW - wheat

KW - quantification

KW - flour

KW - identification

KW - vegetables

KW - yellow

KW - fruits

U2 - 10.1007/s00217-010-1222-x

DO - 10.1007/s00217-010-1222-x

M3 - Article

SN - 1438-2377

VL - 230

SP - 813

EP - 819

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 6

ER -

Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta

Abstract

Keywords

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