Journal of Food and Nutrition Sciences

Volume 3, Issue 1, February 2015

  • Profile of DNA Damage Protective Effect and Antioxidant Activity of Different Solvent Extracts from the Pericarp of Garcinia Mangostana

    Wei Qin Li, Jian Guo Xu

    Issue: Volume 3, Issue 1-1, February 2015
    Pages: 1-6
    Received: 9 July 2014
    Accepted: 7 August 2014
    Published: 24 August 2014
    Abstract: The content of total polyphenols, DNA damage protective effect, and antioxidant activity of different solvent extracts including hexane, acetidin (ethyl acetate), acetone, ethanol, and methanol) from Garcinia mangostana pericarp were investigated and compared. The results showed that the content of total polyphenols is significantly affected by ext... Show More
  • Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD

    Marco Iammarino, Aurelia Di Taranto

    Issue: Volume 3, Issue 1-1, February 2015
    Pages: 7-12
    Received: 30 December 2014
    Accepted: 4 January 2015
    Published: 12 January 2015
    Abstract: Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances... Show More
  • Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination

    Aurelia Di Taranto, Mariateresa Ingegno, Anna Rita Ientile, Marco Iammarino

    Issue: Volume 3, Issue 1-1, February 2015
    Pages: 13-17
    Received: 2 March 2015
    Accepted: 3 March 2015
    Published: 10 March 2015
    Abstract: Mozzarella is an unripened cheese widely consumed worldwide. Due to short shelf-life of these products, the addition of few food additives, such as citric acid and lactic acid is allowed by the actual Legislation. However, these two compounds are present in the aqueous phase of milk, making difficult a correct discrimination between products with a... Show More