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Biomedical subjects

A Mariné-Font

Publications and source records attributed to A Mariné-Font.

12 recordsLinked to original sources
PubMed2005

Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).

Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 microg/g.

Animals↗
PubMed2001

Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius).

The reliability of flow injection/gas diffusion (FIGD) methods to determine trimethylamine (TMA-N) and total volatile basic nitrogen (TVB-N) in hake was studied in order to find an alternative and accurate, simple, cheap, and rapid method for non-protein nitrogen determination. FIGD methods involved extracting volatile amines with 7.5% trichloroacetic acid, followed by the injection of the extracts into the FIGD manifold, previously adjusted for TMA-N or TVB-N determinations. Each determination took approximately 2 min. Reliability was satisfactory in linearity, precision, recovery, and sensitivity. There was good correlation (p < 0.001) between FIGD and the classic official methods, for both TMA-N and TVB-N determinations, and also between FIGD and the gas chromatographic procedure described for TMA-N. These results proved that FIGD methods are simpler, cheaper, and faster than current official procedures. To check the suitability of FIGD procedures over a wide range of analyte concentrations, changes of both TMA-N and TVB-N and the P ratio values throughout the ice storage of hake were monitored. The usefulness of each of these potential freshness indicators for hake is discussed.

Animals↗
PubMed2000

Stability of vitamins during the storage of liquid infant milks.

The stability of the water-soluble B vitamins and the fat-soluble vitamins A and E of three liquid infant milks was followed throughout 12 months of storage at 20, 30 and 37 degrees C. Two samples were 'follow-on' milks from two different manufacturers and the other a 'junior' milk from one of these. The levels of water-soluble vitamins and vitamin E remained constant during storage at the three temperatures. In contrast, vitamin A decreased in samples from one manufacturer at all storage temperatures, and in samples from the other only at 37 degrees C. A kinetic equation was derived that made it possible to predict the influence of storage temperature on the shelf life of these kinds of products, together with the storage period during which levels of vitamin A recommended as adequate would remain.

Drug Stability↗
PubMed1999

Progress of browning reactions during storage of liquid infant milks.

Changes in furfural compounds and reactive lysine were monitorized in three commercial liquid infant milks during 9 months of storage at 20, 30, and 37 degrees C. Samples consisted of two ultrahigh temperature (UHT)-treated milks and one conventionally sterilized milk. Reactive lysine remained constant throughout storage at the three temperatures, whereas, in general an increase in furfural compounds was observed. The heat treatment used in the manufacture of milk is an important factor that influences the levels of furfural compounds although the composition of the milk is also a critical factor. Finally, a study was conducted to find the kinetic equations describing furfural compounds changes and allowing for the prediction of the influence of time and temperature of storage on those changes.

Animals↗
PubMed1997

Determination of vitamins A and E in infant milk formulae by high-performance liquid chromatography.

A high-performance liquid chromatographic (HPLC) method was developed for the determination, in one run, of retinol and alpha-tocopherol in infant milk formulae. The method involved saponification at room temperature and a later extraction of vitamins with n-hexane. The vitamins were resolved with a C18 reversed-phase column and they were detected by UV spectrophotometry. Linearity, precision, recovery and sensitivity were satisfactory. The main advantage of the method proposed is the simultaneous determination of both vitamins using a common extraction procedure and UV detection with a variable-wavelength spectrophotometer.

Animals↗
PubMed1997

Determination of water-soluble vitamins in infant milk by high-performance liquid chromatography.

A rapid, simple and reliable liquid chromatographic method has been developed for the simultaneous determination of nicotinamide, thiamin, riboflavin, pyridoxine, pyridoxal, pyridoxamine, cyanocobalamine and folic acid in liquid and powdered infant milk. Ion-pair chromatography with a reversed-phase C18 column is used. Six vitamins were resolved in a single analysis; total analysis time never exceeded 55 min. A mobile phase of methanol-water (15:85), 5 mM octanesulfonic acid, with 0.5% triethylamine at pH 3.6 and a flow-rate of 1.0 ml/min gave the most satisfactory separation of these vitamins using a UV detector set at different wavelengths. Sample preparation involves acidification to precipitate proteins, and centrifugation followed by gravity filtration. Linearity, precision, recovery and sensitivity were always satisfactory. Detection limits ranged from 0.02 to 0.10 microgram/ml and determination limits ranged from 0.03 to 0.25 microgram/ml.

Animals↗
PubMed1997

Determinants of the nutritional status of vitamin E in a non-smoking Mediterranean population. Analysis of the effect of vitamin E intake, alcohol consumption and body mass index on the serum alpha-tocopherol concentration.

OBJECTIVE: Study was conducted in order to investigate the association of vitamin E intake and other factors with plasma alpha-tocopherol concentration in a non-smoking Mediterranean population. DESIGN: A cross-sectional study was conducted in a subsample of a representative sample of the Catalan population. SUBJECTS: Sample size was 143 men and women, aged between 18 and 75 y, and final response rate reached 61.9% of the initial sample. INTERVENTIONS: Serum alpha-tocopherol concentration standardized by serum total lipids was used as a proxy of the nutritional status of vitamin E. Vitamin E intake and alcohol consumption were estimated by a replicated 24 h recall method. Dietary data were collected in two different periods, winter and summer, in order to account for seasonal variation in nutrient intake, and were corrected for random within-person variability in order to account for day-to-day variation in nutrient intake. Multivariate linear regression models were fitted in order to estimate the determinants of serum alpha-tocopherol concentration. RESULTS: In this population study, for each one mg increase in vitamin E intake, serum alpha-tocopherol concentration increased, on average, 0.66 micromol/L, after adjusting for age, gender, Body Mass Index (BMI), alcohol consumption and energy intake. BMI also influenced significantly serum alpha-tocopherol concentration, whereas alcohol intake, age and gender did not show significant associations with serum alpha-tocopherol. CONCLUSIONS: The study showed that vitamin E nutritional status was associated to vitamin E intake and BMI in non-smokers.

Adolescent↗
PubMed1996

Biogenic amines in Spanish beers: differences among breweries.

Ten biogenic amines in Spanish beers were studied using HPLC, Agmatine, tyramine and putrescine were the prevailing amines, while histamine, beta-phenylethylamine, tryptamine, cadaverine, spermine and spermidine were detected at relatively low levels (in general < 2 mg/l). On the basis of the wide range of levels observed for tyramine (from 1.90 to 31.55 mg/l), the consumption of beer requires restriction in patients receiving monoamine oxidase inhibitor drugs. Biogenic amine levels in beers of the same type from the same company and from different companies were monitored every month over 1 year. Agmatine and putrescine levels showed minimal fluctuations in beers from the same company as well as from different breweries. Raw materials and brewing conditions would not affect the levels of those amines. However, tyramine levels were subject to wide fluctuations in beers produced by particular breweries irrespective of whether they were produced by the same company. Relatively high levels of tyramine were specific to some breweries.

Agmatine↗
PubMed1983

Improved method for determination and identification of serotonin in foods.

A previously described method to identify and quantitate serotonin in foods has been improved. The extraction and separation of serotonin from interfering substances has been improved, and the scope of material to which the method may be applied has been widened. The relative standard deviation (RSD) for repeated determinations of serotonin in canned fried tomato purée and the average recovery of serotonin added to the same sample was 6.25 and 89.9%, respectively. The method showed the presence of serotonin in apricots, cherries, and peaches.

Chromatography, Thin Layer↗
PubMedDate not supplied

Spectrofluorometric determination of histamine in fish and meat products.

A method has been developed for spectrofluorometric determination of histamine in fish and meat products. After a perchloric extract is obtained from samples, histamine is extracted with n-butanol and transferred to hydrochloric acid. Finally, histamine is subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for lack of interference from other amines. Precision of the method in fish products was 6.60% CV; recovery was 96.50%. In meat products, precision was 5.42% CV; recovery was 96.20%. By analysis of variance (P = 0.05), no significant statistical differences were found for recovery values vs histamine content in both foods.

Animals↗
PubMedDate not supplied

Spectrofluorometric determination of histamine in wines and other alcoholic beverages.

The spectrofluorometric determination of histamine in wines, other alcoholic beverages, and vinegars is described. Histamine is extracted with n-butanol, transferred to hydrochloric acid, and subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for sensitivity (0.03 ppm limit of detection and 0.08 ppm limit of determination), precision (6.4% CV for a content of 1.25 ppm and 19.5% CV for a content of 0.25 ppm), accuracy (97.1%), recovery (90.6-96.9%), and lack of interference by histidine. The method can be applied to wine, must, beer, champagne, cider, vermouth, and vinegar with satisfactory results.

Alcoholic Beverages↗