The Experts below are selected from a list of 429 Experts worldwide ranked by ideXlab platform
Siti Morin Sinaga - One of the best experts on this subject based on the ideXlab platform.
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Book Abstracts-Aceh International Pharmacy Conference 2013 Herbal Medicine Management From Laboratorium to Marke.pdf
2018Co-Authors: Suprianto Suprianto, Effendy De Lux Putra, Siti Morin SinagaAbstract:Syrup is a popular beverage product and consumed by people. Syrup should not contain artificial sweeteners, preservatives and dyes except. Sweeteners, preservatives and dyes can be hazardous to health if they are over consumed. The purpose of this research was to obtained a method to determination simultaneous of tartrazine, sunset yellow, saccharin, Cyclamate, benzoic and sorbic in essence syrup using high performance liquid chromatography. The study used high-performance liquid chromatography reverse phase two wavelengths with instruments UFLC 1290 DAD (Agilent), C18 column 100 mm x 4.6 mm (Agilent), Probe UV 1800 spectrophotometer (Shimadzu), standard material tartrazine, sunset yellow, Sodium saccharin, Sodium Cyclamate, Sodium benzoate and potassium sorbate. Optimation parameters include wavelength, void volume, pH of phosphate buffer, mobile phase composition, flow rate and oven temperature. The method obtained is then used for the determination of tartrazine, sunset yellow, saccharin, Cyclamate, benzoic and sorbic in syrup essences samples. The results showed that the optimum conditions for the test is the wavelength of 200 nm for the detection of Cyclamate, a wavelength of 220 nm for the detection of tartrazine, saccharin, sunset yellow, benzoate and sorbate, 30% void volume, mobile phase pH 4.5 phosphate buffer : methanol (75 : 25, v / v), flow rate of 0.8 ml/min, oven temperature of 30 o C.
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Book Abstracts-Aceh International Pharmacy Conference 2013 Herbal Medicine Management From Laboratorium to Marke.
2018Co-Authors: Suprianto Suprianto, Effendy De Lux Putra, Siti Morin SinagaAbstract:Syrup is a popular beverage product and consumed by people. Syrup should not contain artificial sweeteners, preservatives and dyes except. Sweeteners, preservatives and dyes can be hazardous to health if they are over consumed. The purpose of this research was to obtained a method to determination simultaneous of tartrazine, sunset yellow, saccharin, Cyclamate, benzoic and sorbic in essence syrup using high performance liquid chromatography. The study used high-performance liquid chromatography reverse phase two wavelengths with instruments UFLC 1290 DAD (Agilent), C18 column 100 mm x 4.6 mm (Agilent), Probe UV 1800 spectrophotometer (Shimadzu), standard material tartrazine, sunset yellow, Sodium saccharin, Sodium Cyclamate, Sodium benzoate and potassium sorbate. Optimation parameters include wavelength, void volume, pH of phosphate buffer, mobile phase composition, flow rate and oven temperature. The method obtained is then used for the determination of tartrazine, sunset yellow, saccharin, Cyclamate, benzoic and sorbic in syrup essences samples. The results showed that the optimum conditions for the test is the wavelength of 200 nm for the detection of Cyclamate, a wavelength of 220 nm for the detection of tartrazine, saccharin, sunset yellow, benzoate and sorbate, 30% void volume, mobile phase pH 4.5 phosphate buffer : methanol (75 : 25, v / v), flow rate of 0.8 ml/min, oven temperature of 30oC
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Optimization of Condition of Method Development Determination of Sweeteners, Preservatives and Dyes in Essences Syrup Simultaneouly Using High Performance Liquid Chromatography
2013Co-Authors: Suprianto, Effendy De Lux Putra, Siti Morin SinagaAbstract:Syrup is a popular beverage product and consumed by people. Syrup should not contain artificial sweeteners, preservatives and dyes except. Sweeteners, preservatives and dyes can be hazardous to health if they are over consumed. The purposes of this research was to obtained a method to determination simultaneous of tartrazine, sunset yellow, saccharin, Cyclamate, benzoate and sorbate in essence syrup using high performance liquid chromatography. The study used high-performance liquid chromatography reverse phase three wavelengths with instruments UFLC 1290 DAD (Agilent), C18 column 100 mm x 4.6 mm x 3.5 μm (Agilent), Probe UV 1800 spectrophotometer (Shimadzu), standard material tartrazine, sunset yellow, Sodium saccharin, Sodium Cyclamate, Sodium benzoate and potassium sorbate. Optimization parameters include wavelength, void volume, pH of phosphate buffer, mobile phase composition, flow rate and column temperature. The method obtained is then used for the determination of tartrazine, sunset yellow, saccharin, Cyclamate, benzoate and sorbate in essences syrup samples. The results showed that the optimum conditions for the test were the wavelength of 200 nm for the detection of Cyclamate, a wavelength of 220 nm for the detection of saccharin, benzoate and sorbate and a wavelength of 450 nm for the detection of tartrazine and sunset yellow, void volume of 30%, mobile phase pH 4.5 phosphate buffer : methanol (75 : 25, v/v), flow rate of 1,0 ml/min, column temperature of 30oC.
Suprianto Suprianto - One of the best experts on this subject based on the ideXlab platform.
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Optimization of Mobile Phase for Simultaneous Determination of Sweeteners, Preservatives and Dyes by UFLC
2018Co-Authors: Suprianto SupriantoAbstract:The mobile phase of phosphate buffer and methanol are one of the most commonly used motion phases in routine analysis. The composition and pH of the mobile phase of one of the compounds can not be used as an option for separation of the compound. Suitable mobile phase, both solvent type, composition and pH of the mobile phase are the factors that determine success in separation of the compound. The study was conducted to determine the composition and pH of the mobile phase in the development of a mixed separation method from food additives containing Sodium saccharin, Sodium Cyclamate, Sodium benzoate, potassium sorbate, tartrazine and sunset yellow. Research using high performance liquid chromatography, reversed phase with instrument: UFLC 1290 DAD (Agilent), C18 column 100 mm x 4.6 mm x 3.5 μm (Agilent). The results showed that pH and optimum mobile phase composition were 4.5 and 75: 25 (v / v). Parameter of optimization includes the capacity factor, plate number, resolution, selectivity and tailing factor meet the requirements of analysis.
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Book Abstracts-Aceh International Pharmacy Conference 2013 Herbal Medicine Management From Laboratorium to Marke.pdf
2018Co-Authors: Suprianto Suprianto, Effendy De Lux Putra, Siti Morin SinagaAbstract:Syrup is a popular beverage product and consumed by people. Syrup should not contain artificial sweeteners, preservatives and dyes except. Sweeteners, preservatives and dyes can be hazardous to health if they are over consumed. The purpose of this research was to obtained a method to determination simultaneous of tartrazine, sunset yellow, saccharin, Cyclamate, benzoic and sorbic in essence syrup using high performance liquid chromatography. The study used high-performance liquid chromatography reverse phase two wavelengths with instruments UFLC 1290 DAD (Agilent), C18 column 100 mm x 4.6 mm (Agilent), Probe UV 1800 spectrophotometer (Shimadzu), standard material tartrazine, sunset yellow, Sodium saccharin, Sodium Cyclamate, Sodium benzoate and potassium sorbate. Optimation parameters include wavelength, void volume, pH of phosphate buffer, mobile phase composition, flow rate and oven temperature. The method obtained is then used for the determination of tartrazine, sunset yellow, saccharin, Cyclamate, benzoic and sorbic in syrup essences samples. The results showed that the optimum conditions for the test is the wavelength of 200 nm for the detection of Cyclamate, a wavelength of 220 nm for the detection of tartrazine, saccharin, sunset yellow, benzoate and sorbate, 30% void volume, mobile phase pH 4.5 phosphate buffer : methanol (75 : 25, v / v), flow rate of 0.8 ml/min, oven temperature of 30 o C.
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Book Abstracts-Aceh International Pharmacy Conference 2013 Herbal Medicine Management From Laboratorium to Marke.
2018Co-Authors: Suprianto Suprianto, Effendy De Lux Putra, Siti Morin SinagaAbstract:Syrup is a popular beverage product and consumed by people. Syrup should not contain artificial sweeteners, preservatives and dyes except. Sweeteners, preservatives and dyes can be hazardous to health if they are over consumed. The purpose of this research was to obtained a method to determination simultaneous of tartrazine, sunset yellow, saccharin, Cyclamate, benzoic and sorbic in essence syrup using high performance liquid chromatography. The study used high-performance liquid chromatography reverse phase two wavelengths with instruments UFLC 1290 DAD (Agilent), C18 column 100 mm x 4.6 mm (Agilent), Probe UV 1800 spectrophotometer (Shimadzu), standard material tartrazine, sunset yellow, Sodium saccharin, Sodium Cyclamate, Sodium benzoate and potassium sorbate. Optimation parameters include wavelength, void volume, pH of phosphate buffer, mobile phase composition, flow rate and oven temperature. The method obtained is then used for the determination of tartrazine, sunset yellow, saccharin, Cyclamate, benzoic and sorbic in syrup essences samples. The results showed that the optimum conditions for the test is the wavelength of 200 nm for the detection of Cyclamate, a wavelength of 220 nm for the detection of tartrazine, saccharin, sunset yellow, benzoate and sorbate, 30% void volume, mobile phase pH 4.5 phosphate buffer : methanol (75 : 25, v / v), flow rate of 0.8 ml/min, oven temperature of 30oC
Benno Kunz - One of the best experts on this subject based on the ideXlab platform.
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Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies
Journal of food science, 2010Co-Authors: Peter Kranz, Nina Braun, Nadine Schulze, Benno KunzAbstract:Abstract: Olive leaf extract (OLE) contains high amounts of oleuropein and hydroxytyrosol. The antioxidant capacity of these polyphenols makes OLE a promising ingredient for functional food. OLE causes very strong bitterness perception and can therefore only be formulated in low concentrations. In this research, bitter detection and recognition thresholds of OLE-fortified fruit smoothies were determined by a trained sensory panel (n = 11). Masking of the OLE's bitter taste was investigated with addition of Sodium Cyclamate, Sodium chloride, and sucrose by means of a standardized ranking method and a scale test. Detection (5.78 mg/100 g) and recognition thresholds (8.05 mg/100 g) of OLE polyphenols confirmed the low formulation limits when bitterness was not masked by other substances. At higher polyphenol levels of 20 mg/100 g, Sodium Cyclamate and sucrose were able to reduce bitter taste perception by 39.9% and 24.9%, respectively, whereas Sodium chloride could not effectively mask bitterness. Practical Application: Development of functional food poses new challenges for the food industry. A major problem in this field is the high bitterness of natural polyphenol-containing extracts with potential health benefits. This research was conducted to understand the sensory impact of olive leaf extract (OLE), a novel food ingredient with very bitter taste. In product development, the data of this research can be considered for formulation limits and the general sensory quality of OLE-fortified food and beverages.
Zoe S. Warwick - One of the best experts on this subject based on the ideXlab platform.
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Bitterness of sweeteners as a function of concentration
Brain Research Bulletin, 2000Co-Authors: Susan S. Schiffman, Barbara J. Booth, Michael L. Losee, Suzanne D. Pecore, Zoe S. WarwickAbstract:Abstract Sizteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds including: acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizinate, neohesperidin dihydrochalcone, neosugar (fructo-oligosaccharide), palatinit (isomalt), rebaudioside-A, Sodium Cyclamate, Sodium saccharin, stevioside, sucralose, sucrose, and thaumatin. With increasing concentration, high-potency sweeteners including acesulfame-K, neohesperidin dihydrochalcone, Sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructose, sucrose, and lactitol tended to become less bitter with increasing concentration.
Peter Kranz - One of the best experts on this subject based on the ideXlab platform.
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Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies
Journal of food science, 2010Co-Authors: Peter Kranz, Nina Braun, Nadine Schulze, Benno KunzAbstract:Abstract: Olive leaf extract (OLE) contains high amounts of oleuropein and hydroxytyrosol. The antioxidant capacity of these polyphenols makes OLE a promising ingredient for functional food. OLE causes very strong bitterness perception and can therefore only be formulated in low concentrations. In this research, bitter detection and recognition thresholds of OLE-fortified fruit smoothies were determined by a trained sensory panel (n = 11). Masking of the OLE's bitter taste was investigated with addition of Sodium Cyclamate, Sodium chloride, and sucrose by means of a standardized ranking method and a scale test. Detection (5.78 mg/100 g) and recognition thresholds (8.05 mg/100 g) of OLE polyphenols confirmed the low formulation limits when bitterness was not masked by other substances. At higher polyphenol levels of 20 mg/100 g, Sodium Cyclamate and sucrose were able to reduce bitter taste perception by 39.9% and 24.9%, respectively, whereas Sodium chloride could not effectively mask bitterness. Practical Application: Development of functional food poses new challenges for the food industry. A major problem in this field is the high bitterness of natural polyphenol-containing extracts with potential health benefits. This research was conducted to understand the sensory impact of olive leaf extract (OLE), a novel food ingredient with very bitter taste. In product development, the data of this research can be considered for formulation limits and the general sensory quality of OLE-fortified food and beverages.
