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Zoekresultaten - 15 results
Development and Validation of a UHPLC-ESI-MS/MS Method for Quantification of Oleandrin and Other Cardiac Glycosides and Evaluation of Their Levels in Herbs and Spices from the Belgian Market
and herb and spice mixtures collected in Belgium, from supermarkets and local stores. The samples were found to be free from the analyzed CG s Health Topics: Food consumption and food safety ...
In vitro toxicity, genotoxicity and antigenotoxicity of Nigella sativa extracts from different geographic locations
Number 141 (2019) Keywords: antigenotoxicity cytotoxicity genotoxicity Geographic location Nigella sativa Seed extracts Abstract: Nigella sativa or black cumin is used as a spice and as a natural remedy ...
Modular Method for the Determination of Polycyclic Aromatic Hydrocarbons in Spices and Dried Herbs by Gas Chromatography–Tandem Mass Spectrometry
Keywords: Dried herbs gas chromatography Mass Spectrometry PAHs Spices Abstract: This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAH ...
Determination of pyrrolizidine alkaloids levels in food for infants and young children, ice teas, seed spices, oregano subspecies and frozen leafy vegetables
Publication Type: Sci. report, recommendat°, guidance doc., directive, monograph Authors: Jean-François Picron; Mirjana Andjelkovic Source: Sciensano (2019) Service: Contaminants organiques et additifs Organische contaminanten en additieven Organic conta ...
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 ...
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 ...