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The study was undertaken to monitor the changes in oxidative stability and α-tocopherol content of refined sunflower oil during 12 months of storage at room temperature in different commercial packagings: Tetra brick, polyethylene terephthalate (PET) bottles and polyethylene (PE) canisters. The results showed significant influence of packaging type on the oxidative stability of oil. The largest changes were determined in oil packed in PE canisters (volume 5 l), where the peroxide values (PV) after 12 months were 9.34 and 10.46 mmol kg −1 , while the lowest increase in PV were 1.05 and 1.67 mmol kg −1 in Tetra brick packaging. The highest increase in specific absorbances was also noticed for oil packed in PE canister. It came to loss of tocopherol during storage in accordance with the degree of oil oxidation. In oil packed in Tetra brick 6.52 and 8.14% losses of tocopherol (compared to the initial value) were found, while the losses in canister were found to be 14.18 and 17.88%. The results of Schaal-oven test also indicated decrease of oxidative stability during storage in accordance with protective properties of packagings and packing conditions.

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A simple, sensitive, and convenient HPLC method has been developed, validated, and applied to analysis of nifedipine residues on the stainless-steel surfaces of equipment used in drug manufacture. Cotton swabs moistened with methanol were used to remove residues of the drug from the surfaces; recoveries were 82.26, 86.88, and 88.95% for 25, 125, and 250 μg per swab. The precision of the results, as relative standard deviation (RSD), was <5%. The method was validated over the concentration range 3–50 μg mL–1. Small quantities of residues of the drug and its main impurities were determined by HPLC on an ODS column with methanol-water-phosphate buffer (pH 3; 0.05 m)-sodium heptanesulfonate 65:35:3:0.13 (v/v/v/w) as mobile phase at a flow rate of 0.8 mL min–1. Detection was at 235 nm.

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The etheric oil components in garlic are proven to have numerous positive effects on human health, and powdered garlic has long been widely used in both the food industry and private households. In order to prolong the stability of etheric oil components, different combinations of packaging materials are used for the storage of powdered garlic. Since the quality of dehydrated powder depends on the packaging used, the investigation was aimed to determine the effects of packaging material types on etheric oil content in industrially powdered garlic over the storage period. Powdered samples were analysed immediately after production and during long periods of storage (after 30, 90, 120, 180 and 270 days). The investigations were focused on the correlation between packaging materials performances (light, water vapour and air permeability), and the changes of etheric oil and moisture content in powdered garlic. In order to describe the changes in etheric oil content during time, as well as to predict changes in packed powdered garlic, a statistical procedure was applied for all examined packaging materials and curve fitting data were estimated (the least square approach).

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Acta Alimentaria
Authors: N. Hromiš, B. Šojić, V. Lazić, N. Džinić, A. Mandić, V. Tomović, S. Kravić, S. Škaljac, S. Popović, and D. Šuput

The aim of this paper was to examine the effect of chitosan coating with the addition of caraway essential oil and beeswax on lipid oxidation protection, as well as aroma and water content preservation of traditional dry fermented Petrovská klobása sausage.

During the entire storage period, TBARS index value in coated sausage was lower compared to the control (P<0.05). After two months of storage, TBARS index value in control and coated sausages were 0.94±0.04 mg kg–1 and 0.66±0.03 mg kg–1, while after seven months of storage, these values were 0.82±0.05 mg kg–1 and 0.67±0.02 mg kg–1, respectively. While content of saturated aliphatic aldehydes increased in control sausage (P<0.05), it remained unchanged in coated sausage during 7 months of storage. Lipid oxidation protective effect could be correlated to higher marks for aroma of coated sausage during the entire storage period (P<0.05). Coating slowed moisture loss of coated sausage compared to the control (P<0.05).

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