Learn More
The stability of Ochratoxin A during its extraction using different extraction techniques has been evaluated. Microwave-assisted extraction and pressurised liquid extraction, in addition to two other reference methods of extraction, i.e. ultrasound-assisted and magnetic stirring-assisted extraction, were evaluated. The effect of extraction temperature using(More)
The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper (Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the(More)
This article reports the development of a rapid and reproducible method of HPLC with fluorescence detection for the determination and quantification of the main capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydro-capsaicin) present in hot peppers by employing a monolithic column. The type of column employed is a(More)
The stability of 22 phenolic compounds of different families (benzoic acids, benzoic aldehydes, cinnamic acids, catechins, coumarins, stilbens and flavonols) has been studied under conditions of microwave-assisted extraction. The influence on the stability affected by the working temperature between 50 and 175 degrees C has been evaluated, and it has been(More)
In this study, a nonlinear sliding observer is proposed to explicitly reconstruct fault signals. The novelty lies in the application of the equivalent output injection concept. Previous work in the area of fault detection has used disruption of the sliding motion to detect faults. The aim of the present study was to design a robust observer that slides in(More)
The stability of anthocyanins from grape skins after applying different extraction techniques has been determined. The following compounds, previously extracted from real samples, were assessed: delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, peonidin 3-glucoside, malvidin 3-glucoside, peonidin 3-acetylglucoside, malvidin(More)
  • 1