Food Analysis Final Exam
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| Define phenolics. | Plant metabolites with at least one hydroxyl group attached to a phenyl ring.
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| Why are phenolics important in plants? | Act as a structural component, respond to wounds, defense mechanism.
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| Why are phenolics important in foods? | Colorant, flavorant, possible health-promoter.
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| How are the classes of phenolic compounds defined? | By their structure and number of carbon atoms.
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| What is the difference between simple phenolics and polyphenols? | Polyphenols have at least two phenolic units.
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| T or F: It is possible to determine all phenolic components with a single assay. | False
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| The _____ procedure is the most critical step in analysis of polyphenols. | extraction
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| What enzyme acts on polyphenols to degrade them? | polyphenol oxidase (PPO)
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| Extraction of polyphenols is done what solvent? | water and/or polar organic solvent
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| ____ ____ extraction is one of the most commonly used and easiest methods of extraction for phenolics. | Solid liquid
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| Name two types of extraction methods. | pressurized liquid extraction (PLE) and accelerated solvent extraction (ASE)
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| What is the difference between PLE and ASE? | ASE is done at higher pressures and temperature to maintain the solvent in its liquid state.
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| T or F: PLE and ASE are not suitable for themo-labile compounds. | True
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| Define critical point. | The highest temperature and pressure at which a substance can exist in a vapor-liquid equilibrium.
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| T or F: A supercritical fluid has a temperature and pressure below its critical point. | False
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