Solid Phase Microextraction
Mostrando 1-12 de 127 artigos, teses e dissertações.
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1. Innovative gas chromatographic determination of formaldehyde by miniaturized extraction and on-fiber derivatization, via SPME and SPME Arrow
Formaldehyde (FA) is a carbonyl compound, ubiquitous in the environment and among the most widespread pollutants: it has exhibited toxic properties and is classified as a human carcinogen. FA is released from several sources, both temporary (e.g., combustion processes) and permanent (e.g., building products). This work proposes an innovative fully-automated
Química Nova. Publicado em: 2022
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2. Biologically Active Volatile Organic Compounds (VOCs) Produced by Rhizospheric Actinobacteria Strains Inhibit the Growth of the Phytopathogen Colletotrichum musae
The antifungal potential of volatile organic compounds (VOCs) produced by actinobacterial strains Streptomyces sp. (ACTB-77) and Amycolatopsis sp. (ACTB-290) from the rhizosphere of Caatinga plants against Colletotrichum musae was investigated. VOCs produced by these microorganisms (axenic and co-culture) were investigated using headspace-solid phase micro-e
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in
Food Sci. Technol. Publicado em: 2021-09
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4. In vivo and in vitro Volatile Constituents of the Flowers of Xylopia aromatica by HS-SPME/GC-MS
Xylopia aromatica (Lam.) Mart. (Annonaceae) is a typical species from the Brazilian cerrado that presents medicinal properties. The plant is distinguished by its large white flowers which produce a pleasant fragrance. X. aromatica is characterized by a wide range of medicinal application. These characteristics have motivated us to investigate the flowers vol
J. Braz. Chem. Soc.. Publicado em: 2021-05
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5. Reduced Graphene Oxide-Cadmium Sulfide Quantum Dots Nanocomposite Based Dispersive Solid Phase Microextraction for Ultra-Trace Determination of Carbamazepine and Phenobarbital
This research presents a fast, sensitive, and selective ultrasound-assisted dispersive solid phase microextraction technique for simultaneous preconcentration and determination of ultra-trace amount of carbamazepine and phenobarbital. Reduced graphene oxide sheets decorated with cadmium sulfide quantum dots was synthesized, characterized, and used as a high
J. Braz. Chem. Soc.. Publicado em: 2021-04
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6. DETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPME/GC-MS
The incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization mass spectrometry technique was applied for the first time for a rapid characterization of the chemical componen
Quím. Nova. Publicado em: 2021-02
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7. Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit
Abstract This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMIF. The types of SPME fiber coating, salt addition, and
Food Sci. Technol. Publicado em: 2020-12
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8. Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
Abstract The volatile components of fruits of Panax ginseng C.A. Meyer analyzed to interpret whether fruits color affect volatile components. The volatile components in ginseng fruits cultured with 3 different clolors such as red fruits, yellow fruits and orange fruits were isolated by head-space solid-phase microextraction fiber (polydimethylsiloxane 100 μ
Food Sci. Technol. Publicado em: 2020-09
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9. OTIMIZAÇÃO DO PROCESSO NÃO INVASIVO E NÃO DESTRUTIVO DE EXTRAÇÃO E ANÁLISE DE METABÓLITOS VOLÁTEIS DE MAMÃO PAPAIA POR SPME-GC-MS
The analysis of volatiles is an alternative in the routine of quality control of fruits, since the volatile metabolites can change in the presence of microorganisms. A well-established method for extracting volatiles is the solid phase microextraction (SPME). This work aims to define some parameters (fiber coating, conditioning time and fiber exposure time)
Quím. Nova. Publicado em: 2020-09
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10. Mango (Mangifera indica) Aroma Discriminate Cultivars and Ripeness Stages
Mango (Mangifera indica) has many nutritional attributes that stimulate its consumption, such as sweetness, balanced acidity and intense fruity aroma. In this study, it was demonstrated that both the variety and ripening stage have a significant impact on the aroma of mango. The volatile compound profile of “Tommy Atkins”, “palmer”, “espada” and
J. Braz. Chem. Soc.. Publicado em: 2020-07
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11. Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry
Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were id
Food Sci. Technol. Publicado em: 2020-06
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12. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase microextraction has been widely used for volatile compound determination in meat. This study aimed to test six different solid-phase mic
Quím. Nova. Publicado em: 2020-04