4th EucheMs chemistry congress

Poster Session 2
s1160
chem. Listy 106, s257–s1425 (2012)
Poster session 2 - food chemistry
P - 0 5 9 6
Study of heAvy MetAL And eSSentiAL oiL
Content in vAriouS SPiCeS
S. BLAGoJeviC 1 , S. BLAGoJeviC 2 , n. PeJiC 2
1 Institute of general and Physical Chemistry, Electrochemistry,
Belgrade, Serbia
2 Faculty of Pharmacy, Physical Chemistry and Instrumental
Methods, Belgrade, Serbia
A spice is a dried seed, fruit, root, bark, or vegetative
substance primarily used for flavoring, coloring or preserving
food. Sometimes a spice is used to hide other flavors.A spice may
be available in several forms: fresh, whole dried, or pre-ground
dried. Generally, spices are dried. A whole dried spice has the
longest shelf life and small seeds, such as fennel and mustard
seeds, are used both whole and in powder form.
The flavor of a spice is derived in part from compounds that
oxidize or evaporate when exposed to air. Grinding a spice greatly
increases its surface area and so increases the rates of oxidation
and evaporation. Thus, flavor is maximized by storing a spice
whole and grinding when needed. The shelf life of a whole spice
is roughly two years; of a ground spice roughly six months. The
“flavor life” of a ground spice can be much shorter. Ground spices
are better stored away from light.
In this study we analyse concentration of As, Hg, Pb and Cd
and oil content in five spieces (origano, red and black pepper,
coriander and anis) from three producer from serbian market.
Analysis of hazardous metals were done by grafite furance AAS
technique for Pb and Cd and by hydride techique for As and cold
vapor for Hg, and essential oil content was determined by ethanole
extraction. Amount of hazardous metals was bellow concentration
estimated by serbian regulation.
Keywords: Analytical Methods;
4 th EucheMs chemistry congress
P - 0 5 9 7
AuthentiCAtion of roMAniAn riPened Brine
CheeSe And yeLLow CheeSe uSinG 1h-nMr
SPeCtroSCoPy And GC-MS teChnique
A. BrAtu 1 , M. MihALAChe 1 , A. hAnGAnu 2 ,
C. todASCA 1 , n. ChirA 1 , S. roSCA 1
1 Politehnica University, Organic Chemistry, Bucharest,
Romania
2 Center of Organic Chemistry C.D.Nenitescu, Organic
Chemistry, Bucharest, Romania
Romanian ripened brine cheese, traditionally called
“Teleme” cheese, represents 60% of all kinds of cheese produced
in Romania [1] . Teleme cheese is a soft white-brined cheese with
many similarities with Feta cheese. [2]
The aim of this work was to establish whether fatty acids
composition data obtained by 1H-NMR and GC-MS can be used
in the discrimination of traditionally Romanian ripened brine
cheese as well as yellow cheese according to variety (goat, sheep
and cow). [3, 4]
Characterizations of the lipid fraction of Romanian varieties
of cheese samples were performed by 1H-NMR spectroscopy and
GC-MS methods. Based on the integral values of the signals from
the 1H-NMR, the fatty acid composition of traditionally romanian
cheese samples was calculated5 . Statistical analyses of the spectral
data by mean of Principal Component Analysis (PCA) allowed
that varieties of cheese to be discriminated.
references:
1. G. Rotaru, D. Mocanu, M. Ulescu, D. Andonoiu,
Innovative Romanian Food Biotechnology, 2008, 2, 30-39.
2. E.C. Pappa, I.Kandarakis, E.M.Anifantakis, Food Control,
2006, 17, 570-581.
3. E.Hilma, D.Mierlita, G.Rotaru, Analele Universitatii din
Oradea, 2011, 14, 85-92.
4. M.A. Brescia, V.Mazzilli, A.Sgaramella, S.Ghelli, JAOCS,
2004, 81, 431–436.
5. N.A.Chira, M.C. Todasca, A. Nicolescu, A. Rosu,
M. Nicolae, S.I. Rosca, Revista de Chimie, 2011,62 (1),
42-46.
Keywords: white-brined cheese; Teleme; Principal Component
Analysis; 1H-RMN; GC-MS;
AUGUst 26–30, 2012, PrAGUE, cZEcH rEPUbLIc