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Résultats de la recherche - 22 results
Analytical strategies for the determination of pyrrolizidine alkaloids in plant based food and examination of the transfer rate during the infusion process
s concentration was 2106 ng/mL. Surprisingly high PA s concentrations were detected in herbs and spices mixes. The infusion study indicated a transfer rate between 16 and 28% (except for monocrotaline) which ...
Dietary exposure to pyrrolizidine alkaloids in young children and adults from the Belgian population (PASFOOD)
spices, (herbal) teas, ice-teas and beehive products based – & plant based food supplements. It is noteworthy that we have had the opportunity to access all honeys produced in Belgium. The generated ...
Identification of a new tert-leucinate class synthetic cannabinoid in powder and "spice-like" herbal incenses: Methyl 2-[[1-(5-fluoropentyl)indole-3-carbonyl]amino]-3,3-dimethyl-butanoate (5F-MDMB-PICA).
Sci Int, Volume 273, p.45-52 (2017) Abstract: A brown powder and different product packages of “spice-like” herbal incenses were analyzed using a systematic identification approach based on liquid ...
Determination of Bacillus cereus Emetic Toxin in Food Products by Means of LC-MS²
MS ² method, calibrated with valinomycin, was validated in rice and tested on various matrices (i.e., red beans, spices, and chili con carne) containing cereulide. The process combines a simple ...
Development of a fast analytical method for the determination of sudan dyes in chili- and curry-containing foodstuffs by high-performance liquid chromatography-photodiode array detection
chili- and curry-based sauces and powdered spices. Depending on the dye, limits of detection range from 0.2 to 0.5 mg/kg in sauces and from 1.5 to 2 mg/kg in spices. Limits of quantification are between ...
PAHs determination in spices and dried herbs by GC-MS/MS
Publication Type: Scientific poster, presentation or proceeding Authors: Philippe Szternfeld Source: (0) Service: Contaminants organiques et additifs Organische contaminanten en additieven Organic contaminants and additives Full text language: English C ...
Analysis of Polycyclic Aromatic Hydrocarbon in spices and dried herbs by GC-MSMS
Publication Type: Scientific poster, presentation or proceeding Authors: Philippe Szternfeld Source: Euroanalysis (2017) Service: Contaminants organiques et additifs Organische contaminanten en additieven Organic contaminants and additives Full text lang ...
Food contamination with pyrrolizidine alkaloids: the expected and the unexpected
2 Mediterranean spices/herbs mixes and certain salad mixes were also contaminated with significant levels of senecionine-type compounds. More than 85% of plant-based food supplements contained PA s/ PANO s, with ...
How safe are your infusions? Analysis of pyrrolizidine alkaloids in plant based products using UHPLC-MS/MS & highlighting of their transfer rate during brewing.
(herbal) teas and “as consumed” teas (brewed), but also less targeted matrices such as salads, spices and food supplements. On one hand, the sample preparation for dry plant based products (freeze dried ...
Investigation of the Polycyclic Aromatic Hydrocarbons contamination in spices and dried herbs available on the Belgian market
GC-MS/MS PAHs Polycyclic Aromatic Hydrocarbons Spices Abstract: Polycyclic Aromatic Hydrocarbons (PAH s) are a very broad class of processing contaminants showing genotoxic and carcinogenic effects. For many ...