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Articles 1 - 5 of 5
Full-Text Articles in Food Chemistry
Analysis Of The Flavonoid Composition Of Honey Using High-Performance Liquid Chromatography, Bryce Phillips
Analysis Of The Flavonoid Composition Of Honey Using High-Performance Liquid Chromatography, Bryce Phillips
Honors Theses
Honey is a naturally occurring substance that has a complex composition including compounds such as flavonoids, that contribute to potential health benefits. Quantitative analysis of flavonoids in honey can be challenging due to their similar structural characteristics, matrix effects, and chromatographic peak separation issues. This study aimed to establish calibration curves for five flavonoids–kaempferol, luteolin, chrysin, myricetin, and quercetin– to estimate their concentrations in five honey samples from varying geographic origins. Liquid-liquid extraction was used to isolate the flavonoids from honey. High Performance Liquid Chromatography was utilized to establish calibration curves and analyze honey samples. The calibration curves assembled demonstrated …
Quantitative Assessment Of Roasted Coffee Freshness Over Time Using Multi-Parameter Analysis, Maya Fetzer
Quantitative Assessment Of Roasted Coffee Freshness Over Time Using Multi-Parameter Analysis, Maya Fetzer
Honors Theses
Roasted coffee undergoes continuous chemical and physical degradation after roasting, yet industry freshness standards remain empirically defined rather than grounded in measurable parameters. This study developed a multi-parameter framework for quantifying roasted coffee freshness by integrating gas-phase and solid-phase analysis, backed by human sensory evaluation, across three roast levels — light (City+), medium (Full City), and dark (Vienna) — over a four-month storage period. CO2 off-gassing was monitored continuously for 30 day, gas chromatography-mass spectrometry (GC-MS) tracked volatile compound changes in headspace gas, and Fourier transform infrared-diffuse reflectance spectroscopy (FTIR-DRIFTS) quantified oxidation-associated functional group changes, and microindentation assessed bean stiffness. …
Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan
Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan
Honors Theses
Maize (Zea mays ssp. Mays) is a revolutionary cereal grain that has raced to the world’s most popular staple crop, transforming societies and impacting history. This paper aims to build and portray the story maize has created through its journey to world domination. The important details that encompass this literature are maize’s cultural significance in my life’s story, the comparison of various starches broken down into amylose and amylopectin ratios, a summative historical account on maize’s spread throughout numerous parts of the old world, and the genetical analysis of maize that explains the key features that have led …
Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King
Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King
Honors Theses
Communicating the beauty and complexity of biochemistry to students in a large classroom during the pandemic: what a challenge! We undertook a novel endeavor in the Department of Chemistry and Biochemistry by introducing a mandatory kitchen chemistry experiment in a lecture course. Milk, the epitome of our identity as mammals, also contains all of the major biochemical macromolecules studied in Biochemistry I. Further, the making of yogurt invokes physical processes that are the major processes and molecular forces that dominate the content of the course. Here, we report the results of massive parallel experiment conducted in the kitchens of the …
Synthesis, Isolation, And Characterization Of Potentially Carcinogenic Arginine-Based Heterocyclic Amines, Zachary Reichert
Synthesis, Isolation, And Characterization Of Potentially Carcinogenic Arginine-Based Heterocyclic Amines, Zachary Reichert
Honors Theses
Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs)—a class of carcinogenic molecules—from burned creatin(in)e and amino acids. However, research performed in our lab, as well as in the peer-reviewed literature, suggests that substituting arginine for creatin(in)e may lead to HCA formation. Arginine is structurally similar to creatin(in)e and can be found abundantly in soy-based food products. Therefore, we have burned arginine and phenylalanine to investigate the potential formation of arginine-based HCAs. The present study attempts to isolate and characterize these potential arginine-HCAs.