Fatty foods

Fatty acids are susceptible to oxidative attack and cleavage of the fatty acid chain. As oxidation proceeds, the shorter-chain fatty acids break off and produce progressively higher levels of malodorous material. This condition is known as rancidity. Another source of rancidity in fatty foods is the enzymatic hydrolysis of the fatty acid from the glycerol. The effect of this reaction on nutritional aspects of foods is poorly understood andhttie research has been done in the area. [Pg.117]

Unfortunately, excess consumption of fatty foods has been correlated with serious human disease conditions. Effects on cardiovascular disease (95), cancer (96), and function of the immune system (97) have been shown. Numerous studies have been conducted to determine the effects of saturated, monounsaturated, and polyunsaturated fatty acids on semm cholesterol and more recently high density Hpoprotein (HDL) and low density Hpoprotein... [Pg.134]

A few spices, particularly rosemary and sage, are known to act as antioxidants which prevent rancidity due to oxidation in fats and fatty foods. [Pg.26]

Melamine—formaldehyde resins may be used in paper which contacts aqueous and fatty foods according to 21 CFR 121.181.30. However, because a lower PEL has been estabUshed by OSHA, some mills are looking for alternatives. Approaches toward achieving lower formaldehyde levels in the resins have been reported (66,67) the efficacy of these systems needs to be estabUshed. Although alternative resins are available, significant changes in the papermaking operation would be required in order for them to be used effectively. [Pg.333]

Polyoxyethylated castor oil containing 42 moles of ethylene oxide may be used under the Federal Food, E)mg, and Cosmetic Act as an emulsifier in nitrocellulose coatings for paper and paperboard intended for use in contact with fatty foods at a maximum level of 8 wt % of the coating soHd (130). [Pg.157]

In 1994, Nam and King (68) developed a SFE/SFC/GC instrumentation system for the quantitative analysis of organochlorine and organophosphorus pesticide residues in fatty food samples (chicken fat, ground beef and lard). In this way, SFC was used as an on-line clean-up step to remove extracted material. The fraction containing pesticide residues is then diverted and analysed by GC. [Pg.242]

In spite of inadequacies in laboratory methods, much valuable time is saved through accelerated tests, and much valuable information is obtained. The foods chemist, through the judicious application of these tests, is making rapid progress in the prevention of rancidity, and in improving the quality of fats and fatty foods. [Pg.59]

Numerous methods have also been reported for foods, including milk (Bennett et al. 1997), chili fruits (Pokharkar and Dethe 1981), fruits and vegetables (Mitchell 1976), and the multiresidue methods for fatty and non-fatty foods (fruits, vegetables, seeds, dairy, eggs, meats) published by FDA (FDA 1994). Limits of detection are generally in the sub-ppm to ppb range. [Pg.254]

Non-fatty foods (<2% fat, > 75% water) Extraction with acetone and removal of water with Flydromatrix oleanup using Florisil GC/ECD No data >85% ( r T sulfate) FDA 1994 (PAM Method 302)... [Pg.259]

FDA. 1994. Pesticide analytical manual, Vol. 1, 3rd edition, Multiresidue methods. Method 302 Method for Nonfatty Foods Method 303 Method II for Nonfatty Foods, Method 304 Method for Fatty Foods. FDA, US Department of Health and Human Services. [Pg.292]

Gastrointestinal Effects. Case reports indicate that acute inhalation exposure to trichloroethylene results in nausea and vomiting (Buxton and Hayward 1967 Clearfield 1970 David et al. 1989 DeFalque 1961 Gutch et al. 1965 Milby 1968). Anorexia, nausea, vomiting, and intolerance to fatty foods have also been reported after chronic occupational exposure to trichloroethylene (El Ghawabi et al. 1973 Schattner and Malnick 1990 Smith 1966). Trichloroethylene-induced efiects on the autonomic nervous system may contribute to these effects (Grandjean et al. 1955). Some of the people exposed to trichloroethylene and other chlorinated... [Pg.143]

Five synthetic and five natural colorants were identified and quantified in lyo-philized dairy products and fatty foods using an automatic method based on solid phase extraction using a stationary phase followed by RP-HPLC C,g columns for the sequential retention of colorants and diode array detection. Lyophilization of the samples coupled with the separation procedure provided clean extracts despite the complexity of the food matrices and preserved the sample for at least 2 months without changes in colorant concentrations. The detection limits achieved for the colorants were found in a wide range from 0.03 to 75 pg/g of the lyophilized sample, according to the limits established by the European Union. ... [Pg.542]

European Norm (EN) 1528, Fatty Food - Determination of Pesticides and Polychlorinated Biphenyls (PCBs). European Committee for Standardization Beuth Verlag, Berlin (1997). [Pg.38]

Fatty food - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 1 General considerations Part 2 Extraction of fat, pesticides and PCBs and determination of fat content... [Pg.112]

January 1992, two working groups have been dealing with analytical methods for the determination of pesticide residues WG 3 Pesticides and PCBs in Fatty Foods and WG 4 Pesticides in Nonfatty Foods . So far analytical methods for 47 pesticides and their metabolites in fatty food and methods for more than 200 pesticides in nonfatty foods have been published in several standards (Table 6). [Pg.112]

The use of SPE with porous materials such as alumina, diatomaceous earth, Horisil and silica for the cleanup of fat-soluble organochlorine pesticides in fatty foods such as meat, flsh, shellfish, milk and vegetable oils has been well documented. The choice of elution solvents is critical because relatively small amounts of lipid in the final extract can cause rapid deterioration of GC capillary columns and also contaminate the gas chromatograph. A number of workers have used a porous material in tandem with Cig to effect an improved cleanup.Di Mucchio employed a multicartridge system comprising Extrelut, silica and Cig to extract organophosphorus pesticides from oils and fatty extracts. Relatively few literature applications include the pyrethroids, but Ramesh and Balasubramanian reported a simple carbon-based SPE method for the analysis of pyrethroids in vegetable oil. [Pg.735]

The key legislative requirements are covered by the USA FDA 176.170 (aqueous fatty food contact), FDA 176.180 (dry food contact), FDA 176.230 (Thione use) and in Europe, the German BGVV 36 (food contact). Hence the preservatives used to protect these types of additives need to have these approvals in order to guarantee their safe use in the desired end application. [Pg.20]

Drugs in Class II have low aqueous solubility (but high membrane permeability), and any factor affecting dissolution rate would be expected to have an impact on the absorption of such compounds. Factors that are noted in Fig. 11, such as fluid pH, volume and viscosity, and bile secretion (especially in response to fatty foods), might be expected to play a role in dissolution rate and thereby affect absorption. Compounds that fall into this class include carbamazepine, cyclosporin, digoxin, griseofulvin, and spironolactone. Food would be expected to exert a potentially significant affect on... [Pg.55]

Frank decided that he would try taking this medicine. Although plagued with multiple side effects that affected mainly his bowels, he lost weight. He knew that if he ate fewer fatty foods, the digestive side effects would lessen. He did this and stuck with the medication. He has lost 15 pounds and would like to lose more. Frank has already seen a change in his blood pressure, and his diabetes medicine dosage is lower. [Pg.63]

People in France eat a lot of fatty foods but suffer less from fatal heart strokes than people in the northern regions of Europe or in North America, where wine is not consumed on a regular basis ( French paradox ). There is an increased favorable effect from red wine. The unique cardioprotective properties of red wine are due to the action of flavonoids, which are minimal in white wine. The best-researched flavonoids are resveratrol and quercetin, which confer antioxidant properties more potent than a-tocopherol. [Pg.520]

The general population is mainly exposed to PCBs through common food items. Fatty food of animal origin, such as meat, certain fish and diary products are the major sources of human exposure. Owing to considerable differences in the kinetic behaviour of individual PCB congeners, human exposure to PCB from food items differs markedly in composition compared to the composition of commercial PCB mixtures. [Pg.406]

Fatty esters, emulsifiers, detergents, and dispersants, <5 710t Fatty foods, excess consumption of,... [Pg.348]

FDA. 1994c. 304 Method for fatty foods. In Pesticide Analytical Manual, 3rd edition vol. 1 Multiresidue Methods. U. S. Department of Health and Human Services, Food and Drug Administration. [Pg.176]

The effect of saponification on the concentration of carotenoids in fatty foods has also been investigated by RP-HPLC. Sausages containing 5.6 per cent powdered paprika were extracted exhaustively with chloroform-methanol (2 1, v/v). The extracting solvent contained 0.01 per cent butylated hydroxyanisole (BHA). An aliquot of the combined extracts was evaporated to dryness and saponified at 50°C for 5min with 10 per cent KOH in methanol in the presence of 0.01 per cent BHA. Free carotenoid pigments were extracted with diethyl ether, washed with water, dried over anhydrous NajSC and evaporated under... [Pg.109]

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