Suchergebnisse

AbstractThe spectrophotometric molybdenum blue method for phosphorus determination was adapted to a multiwell plate format. The method was sensitive and allowed for the simultaneous determination of phosphorus in many samples. It was cheap and eco-friendly due to application of small volumes of reagents and, therefore, it meets the requirements for "green" or sustainable chemistry. The method's limit of detection (LOD) is 0.37 μg/mL and its limit of quantification (LOQ) is 1.13 μg/mL. Its linearity is up to 30 μg of phosphorus/mL. The method was applied for the determination of phosphorus in 65 dairy products (yogurts, yogurt drinks, buttermilks, kefirs and homogenized cheeses) of strawberry, peach, forest fruits, vanilla and other flavours. The phosphorus content was 143–226 mg/100 g in flavoured yogurts, 78–204 mg/100 g in yogurt drinks, 89–218 mg/100 g in kefirs, around 195 mg/100 g in buttermilks, and 165–277 mg/100 g in homogenized cheeses. The presented method can be used in the routine quantitative analysis of the total phosphorus content in dairy products.

The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on the European Union (EU) market. Moreover, selenium content in products based on popular gluten-free cereals like corn, rice, and buckwheat and in relatively new or less popular products based on oat, amaranth, teff, and quinoa was compared. Selenium content in the tested products ranged from 0.9 to 24.5 μg/100 g. The average content of selenium in products based on popular gluten-free cereals was 2.8 μg/100 g and in products based on oat, amaranth, teff, and quinoa was 10.8 μg/100 g. It indicates that products based on less popular grains, especially on oat, should be more frequently chosen as a source of selenium by people on gluten-free diet than traditionally consumed gluten-free grains.