Filiz Tezcan

On-line stacking techniques for the nonaqueous capillary electrophoretic determination of acrylamide in processed food

In the present study, field amplified sample stacking (FASS) techniques in the nonaqueous capillary electrophoresis method (NACE) were introduced for the on-line concentration of the acrylamide to improve acrylamide detection at 210 nm by diode-array detection. Acetonitrile (ACN) as a nonaqueous solvent permits acrylamide to be protonated through the change of its acid-base chemistry, allowing capillary electrophoretic separation of this compound. Choosing 30 mmol L(-1) HClO(4), 20 mmol L(-1) NaClO(4), 218 mmol L(-1) CH(3)COOH in ACN as the separation electrolyte and employing sample stacking methods, the LOD value of acrylamide was decreased to 2.6 ng mL(-1) with electrokinetic injection and 4.4 ng mL(-1) with hydrodynamic injection. Optimized stacking conditions were applied to the determination of acrylamide in several foodstuffs. The method is simple, rapid, inexpensive, and widely applicable for the determination of acrylamide in food samples.

Comparative study of chemical and biochemical properties of different melon cultivars: standard, hybrid, and grafted melons.

Chemical and biochemical properties of standard, hybrid, and grafted melons cultivated under the same agricultural conditions in adjacent fields in the Cumra region of Turkey were investigated and compared based on pH, Brix, antioxidant activity, total phenolics, ascorbic acid, individual phenolics, sugar, and organic acid values. Seventeen different phenolic constituents were quantified by reverse phase high-performance liquid chromatography (RP-HPLC). The highest phenolic acid variability and content were detected in the standard melon. Sugar and organic acid compositions of melon cultivars were tested by capillary electrophoresis, and significant differences in types and contents of individual sugars and organic acids were determined among the cultivars. Standard Cinikiz Cumra melons had the highest ascorbic acid, total phenolics, and total sugar contents. The fructose/glucose ratio increased three times in grafted melon as compared with standard melon. While sugar alcohol mannitol existed in the standard and hybrid cultivars, this constituent disappeared in the grafted types. Citric acid found in the standard cultivar was not detected in the hybrid and grafted types. Consequently, it was concluded that the nutritional value of melons changed by the application of hybridization, grafting, or standard (open pollinated) production methods. The standard melon was found to have the highest score in terms of taste, because of its highest sweetness and sourness. It was also found preferable because of its high antioxidant activity, total phenolic and ascorbic acid contents.

Determination of amino acids in pomegranate juices and fingerprint for adulteration with apple juices

A new chiral micellar electrokinetic chromatography-laser induced fluorescence (MEKC-LIF) method was developed using sodium dodecylbenzene sulphonate (SDBS) as surfactant for the determination of chiral amino acids in pomegranate juices. The use of SDBS as the micellar medium enhanced the fluorescence intensities of amino acids derivatised with fluorescein isothiocyanate (FITC). The amino acid profile of pomegranate juices was compared to apple amino acids and l-Asn was proposed as a marker for the adulteration of pomegranate juices with apple juices.

Biocomposite films based on alginate and organically modified clay

Sodium alginate/sodium montmorillonite hybrid films were prepared by casting from the suspension of sodium alginate and different clay samples. Clay samples had been modified with a cationic surfactant, a cationic polymer, and a small polar molecule, respectively. Benzethonium chloride, polyethyleneimine and urea were used as clay modifiers. The composite films begin to disintegrate at a higher temperature and with less weight loss than the pure alginate films. This suggests an enhancement of the film thermal stability due to the modification of the alginate with clay samples.

Non-ionic micellar electrokinetic chromatography with laser-induced fluorescence: a new method tested with biogenic amines in brined and dry-salted fish.

A non‐ionic micellar electrokinetic chromatography method coupled to laser‐induced fluorescence detection was developed for the quantitative determination of biogenic amines. Complete resolution of six biogenic amines – FITC derivatives – was achieved in less than 10 min, employing 10 mM Brij 35 in 75 mM borate buffer and at pH 9.7 as the running electrolyte. Relative fluorescence intensities of biogenic amines enhanched considerably and separation time decreased considerably when Brij 35 was substituted for SDS in the same buffer. The detection limits of the method for biogenic amines were found between 0.416 and 1.26 nM. The precisions for the corrected peak areas were calculated as between 1.63 and 3.24 %RSD. The applicability of the method was demonstrated by analyzing biogenic amines in the processed, brined, and dry‐salted fish samples. The method is simple and rapid, and widely applicable for the determination of biogenic amines in food samples.

Monitoring the gelation of polyacrylamide–sodium alginate composite by fluorescence technique

Polyacrylamide (PAAm)–sodium alginate (SA) composite was prepared with different amounts of SA varying in the range between 0.06% and 2% (w/v). The PAAm–SA composite was characterized by the steady-state fluorescence technique. Pyranine was added as a fluoroprobe for monitoring the polymerization. It was observed that pyranine molecules bind to AAm and SA chains upon the initiation of the polymerization. Thus, the fluorescence spectra of the bonded pyranines shift to the shorter wavelengths. Fluorescence spectra from the bonded pyranines allowed us to monitor the sol–gel phase transition, and to test the universality of the sol–gel transition as a function of SA contents. Observations around the critical point show that the gel fraction exponent, β, and the weight average degree of polymerization exponent, γ, agreed with the percolation result for (<0.25% (w/v)) SA contents. However, classical results were produced at (<2% (w/v)) SA contents.