Dose-Dependent Cholesterolemic Activity of Tocotrienols
Serum vitamin C determination Serum vitamin C level was determined in the deproteinised serum by a titrimetric method based on the reduction of 2,6-dichlorophenol-indolphenol (DCPIP) by ascorbic acid (Boyer, 1986) Vitamin C concentration was estimated by comparing with ascorbic acid standards Statistical analysis
Ascorbic Acid Titration of Vitamin C Tablets
Vitamin C (also known as ascorbic acid, HC 6 H 7 O 6) is a necessary ingredient in the human diet A deficiency of Vitamin C leads to the disease scurvy, at one time commonly occurring during long sea voyages British sailors combatted scurvy by carrying limes, rich in Vitamin C, on their voyages, thus engendering the name “limey ”
Effect of UV C Light Treatment on Physicochemical and
Jun 06, 2017 · Vitamin – C content was measured by 2, 6-dichlorophenolindophenol method A blue substance called 2, 6-dichlorophenolindophenol (or DCPIP for short) acts as an indicator It changes from blue to red with acids but loses its colour in the presence of certain chemicals, one of which is ascorbic acid (vitamin C) DCPIP
Mesure quantitative des vitamines hydrosolubles (B1, B2, B3
2 mesure quantitative des vitamines hydrosolubles (b1, b2, b3, b6 et c) par chromatographie liquide haute performance (hplc) (rÉfÉrence - 2017 01 002)
Stability Studies on Ascorbic Acid (Vitamin C) From Different
The result also indicated that vitamin C was significantly higher at zero than at between the fourth and twenty day It therefore suggested that there was a rapid loss of vitamin C initially which later stabilized as from the fourth day and is graphically represented in Fig 1 Similar result of vitamin C stability packaged in different
D12313 Title of deliverable Biochemical and nutritional
Dosage volumétrique par le 2,6-dichlorophénol-indophénol, qui sert également d’indicateur coloré SOPS Groupe 3‐ Vitamine C doc: 2 Nutrional factors: Vitam; in C * * * R: P: P RCIRAD: La vitamine C est extraite de l’échantillon à analyser en utilisant une solution d’acide métaphosphorique dont le: SOP Groupe 3‐ Vitamine C HPLC doc
Sensitive Spectrophotometric Methods for the Determination of
Vitamin C tablets Twenty tablets of vitamin C were weighed and ground into a fine powder An accurately weighed powder equivalent to 100 mg of the active component was transferred into a 100 mL standard flask and dissolved in doubly distilled water and the mixture was shaken thoroughly for 20 min
Determination of Antioxidant Activity in Tea Extracts, and
traditional dosage forms (e g , pills, or capsules) but there has been a report of green tea beverage causing hepatoxicology [17] The existing differences in sensitivity to potential green tea toxicity are unclear and probably related to individual differences in metabolism and bioavailability of green tea polyphenols [2]
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African Food Tradition rEvisited by Research
FP7 n°245025
Start date of project: 01/09/2010
Duration: 45 months
Deliverable number : D.1.2.3.13.
Title of deliverable: Biochemical and nutritional analysis for Group 3Deliverable type (
Report, Prototype, Demonstration, Other): Report
Dissemination level (PU, PP, RE, CO)*: PU
Contractual date of delivery: February 2011
Actual date of delivery: October 2011
Work-package contributing to the deliverable: WP1
Organisation name of lead contractor for this deliverable: CIRADAuthors:
are indicated on the appropriate SOPs.This document has been send to :
The coordinator by WP Leader Date: September 2011 To the Commission by the Coordinator Date: October 2011* PU: Public; PP: Restricted to other programme participants (including the Commission Services); RE:
Restricted to a group specified by the consortium (including the Commission Services); CO: Confidential, only
for members of the consortium (including the Commission Services)AFTER (G.A n°245025) - Deliverable .1.2.3.13.
Title of deliverable: Biochemical and nutritional analysis for Group 3 Methodology for the development of SOPs for this deliverable. This deliverable consists of several SOPs. SOPs related to Biochemical and nutritional analysis for one Group of product.The SOP's come from four sources:
1. The literature by searching the analysis method for similar components we
want to determine in the African fermented and functional products. In this case several articles are combined according to their precisions.2. Standards from the international Organization Standardization (ISO) or AACC
the International Approved methods. In this case, the method is used like that or after minor modifications. And the modifications are then precised in the document, with the ISO or AACC joined in the annex. To be in agreement with intellectual property rules the project coordination purchased and distributed to partners all the standards referenced in SOP3. The SOP's can come from the laboratory that developed the methods for the
specific analysis. 4. Case of the kit enzymatic method developed by the vendors of the kit materials. After writing, the SOP's are approved by the Work Package Leader (WPL) related to the group of product concerned (Group 1: WP2; Group 2: WP3; Group 3: WP4).The WPL is in charge to se
nd the SOP's to the concerned partners for validation. Each partner, according to his laboratory facilities, validates the method and informs one of the following alternatives in his laboratory: R - The laboratory makes the analysis in routine (= R codification in the table joined)P - The laboratory is able to ma
ke this analysis (= possible P) B - The laboratory can make the analysis after buying equipment (= B) I - The laboratory can't make the analysis ( I= impossible or sub-contracting). The WPL decides the end of the validation step. He accepts the final SOP version. He completes the table with the last revision date. tapospor (MPA)BIOCHEMICA
L ANDNUTRITIONAL
ANALYSI
S (R=routine; P=possible ; B=After buying equipment ;I=impossible or sub-contracting)
Character
t yp e istic Chara cter Bis sap B aobabJujube UCAD ENSAICVG CIRAD MéthodePrincipeSource Deliverable 1.2.3.13 Biochemical aand nutritional analysis1 Nutrional
factorsVitamin C***RPPRUCADDosage volumétrique par le 2,6- dichlorophénol-indophénol, qui sert également d'indicateur coloré.SOPSGroupe3Ͳ
VitamineC.doc
2 Nutrional
factorsVitamin C***RPPRCIRADLa vitamine C est extraite de
l'échantillon à analyser en utilisant une solution d'acide métaphosphorique (MPA) dont le SOPGroupe
3VitamineC
HPLC.doc
m h h i que d ont l e rôle est également de ralentir l'oxydation de la vitamine C à l'air. Ensuite une solution réductrice tris(2- carboxyéthyl)phosphine hydrochloride (TCEP) est utilisée pour transformer l'acide L(+)- déshydroascorbique (DHAA) en acide L(+)-ascorbique. Folin3 Nutrional
factorsFree a acidsmino ***BIIRCIRADLes acides aminés libres sont extraits par un tampon citrate (pH 2.2) en présence d'un standard interne (norleucine). Ils sont analysés par HPLC en utilisant une résine d'échange cationique. Des tampons de différents pH ainsi qu'un gradient de température (four à effetPeltier) permettent de séparer
les différents acides aminés. SOPGroupe
3Acides
aminés libres.doc4 Nutrional
factorsTotal aminoacidsLes protéines sont hydrolysées à l'aide d'acide Méthane sulfoxide 4N à 150°C pendant 2h.
SOPGroupe
3Acides
aminés totaux.doc5 Biochemic
characterial sticsPolyp totauxhénols ***PPR R CIRAD A près extraction des polyphénolsà l'acétone/eau, les polyphènols
sont dosés par la méthode de Folin SOPGroupe
3Polyphénols
totaux.doc6 Biochemic
characterial sticsAntho totauxcyanes ***PPPRCIRADLe principe est basé sur la modification de la coloration des anthocyanes en fonction du pH.SOPSGroupe3Ͳ
Anthocyanes
totaux.doc7 Biochemic
characterial sticsCapac antiox (DPPHité ydante ) ***BPPRENSAI La méthode est basée sur la dégradation du radical DPPHUn antioxydant aura la capacité
de donner un électron singulet au radical synthétique DPPH de coloration violette pour le stabiliser en DPPH de coloration jaune-verte. La mesure de la décroissance de coloration violette au cours du temps permet de déterminer la EC 50temps au bout duquel 50% de coloration est perdue.