20.500.12556/RUL-159567 Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in fruit nectars a pilot scale study : research data Method Development The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were selected and optimized for the corresponding ESI-MS/MS parameters. The details of the HPLC-MS/MS method can be found in the published articles. Method Validation According to the definition presented in ISO 5725, accuracy has two main components, trueness and precision, which must be assessed during the validation of an analytical method (International Organization for Standardization, 2020). These two characteristics can be evaluated holistically using the concept of accuracy profiles. The first step in method validation with accuracy profiles is deciding the acceptability limit (λ) which was set at 25 % in the current study. The following step is determining measurement uncertainty in the bias value at different concentration levels that cover the expected concentration range of target analytes (vitamins) in target samples (fruit juices). The data files summarizing validation results for different vitamins in different matrices (standard solution, strawberry nectar, and multifruit juice) are in Excel file format. They have three sheets inside each data file. The first three sheets contain the raw data from the different days the calibration or validation study was carried out. Please note that the concentrations are reported in µg/L, unless otherwise stated. Please refer to the coding scheme for samples in Figure 1 and Figure 2 for more details about the sample identity. Comparison of Technologies in Terms of Vitamin Retention The developed methods for B vitamins and vitamin C were used to determine the vitamin content in differently treated strawberry nectar (conventional thermal processing-TT, ohmic processing-OH, pulse electric field-PEF, high pressure processing-HPP). The analysis was done in triplicate. HPLC-MS/MS ascorbic acid dehydroascorbic acid high-pressure processing ohmic heating pulse electric field thermal processing strawberry nectar true false false Angleški jezik Ni določen Neznano 2024-07-12 14:31:17 2024-07-12 14:31:27 2025-04-21 15:23:31 0000-00-00 00:00:00 2024 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 Description_of_data_sets_05.06.2024.docx Description_of_data_sets_05.06.2024.docx Description of data sets 1 85B211E4246FD727D6F7EBE6BF24DAB3 9fa80ac858b8ab1f2f30ce9395883db9922083708dafb9221dd194a8a78ba365 0a3f9fb5-404f-11ef-8f74-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=187626 Comparison_of_technologies_in_terms_of_vitamin_retention_description_+_Data_extract.docx Comparison_of_technologies_in_terms_of_vitamin_retention_description_+_Data_extract.docx Figures 1 D0994B59A6D21B59B0CC5777964336EB d8affac1cfdcdd2f05b231211375b950682e8ccef7f3f2b3f3f5bede8e16d5dd 74ec86a2-404d-11ef-8f74-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=187620 2024_07_10_AA_DHA_HILIC_d30_rawdata.xlsx 2024_07_10_AA_DHA_HILIC_d30_rawdata.xlsx 1 122E28E430C77415CE3D8B3716BDB2B0 85f9ce7bae6fa1321489e93bed31412d189ee74a5dd1021ead6dda97120e573e 8ce0339b-404d-11ef-8f74-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=187622 2024_07_10_AA_DHA_HILIC_d60_rawdata.xlsx 2024_07_10_AA_DHA_HILIC_d60_rawdata.xlsx 1 FB4B01B7E3460F91E9BE43A1ACB8248B d5109fad2810e05d36073878de38bfaa23e5be2d9429c1727d24d2d6f26c0110 952b25c2-404d-11ef-8f74-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=187623 2024_07_10_AA_DHA_HILIC_u00_d00_rawdata.xlsx 2024_07_10_AA_DHA_HILIC_u00_d00_rawdata.xlsx 1 FAD9467E68B0DD457303D63E2A3DE670 94c238f2d1b06a8183daf09a301f2bfa2cd6c229ae49b9e4a4fa1f4d6ba2b16b 9ef9d5f3-404d-11ef-8f74-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=187624 Biotehniška fakulteta Meritve in testi 0 0 0