Analytica

The primary objective of the current study is to establish and validate for the first time a method to determine and quantify praziquantel (PZQ) and its main degradation products loaded in poly(methyl methacrylate–co-2-(diethylamino)ethyl methacrylate) P(MMA-co-DEAEMA) microparticles. A high-performance liquid chromatography (HPLC) approach was developed and validated in accordance with the United States Pharmacopeia (USP) guidelines, addressing parameters such as accuracy, linearity, solution stability, precision, specificity, robustness, sensitivity, and system suitability. The method employed a gradient mobile phase consisting of ultrapure water and acetonitrile, flowing at a rate of 1 mL/minute over a Phenomenex Kinetex^® C18 column (5 µm, 100 Å, 250 × 4.6 mm) maintained at 35 °C. Detection was performed at the wavelength of 210 nm using a DAD/UV detector. Samples of the active pharmaceutical ingredient (API) praziquantel, microencapsulated praziquantel, placebo, and a mixture of related substances (A, B, and C) were prepared with 0.5% formic acid in water/ethanol, 45:55 v/v as the diluent, and injected at 20 °C. The method demonstrated a limit of quantification (LOQ) of 0.20 µg/mL for praziquantel and related substances. The method exhibited an excellent linear response, with all correlation coefficients (R²) values exceeding 0.998, which is well above the recommended specified limit of R² > 0.995. Percent recoveries fell within the acceptable range of (95.0–105.0%), and all results indicated a percentage of relative standard deviation (%RSD) ≤ 2.0, indicating a robust methodology. Thus, the proposed HPLC technique proved to be selective, accurate, sensitive, and consistent in analyzing both the material content and its main degradation products.

Molting is an important biological and physiological stage in penguins, influenced by environmental and nutritional factors. Feather composition analysis before and after molting can consequently place boundaries on element bioaccumulation and excretion. We quantified and compared elemental concentrations in African penguin (Spheniscus demersus) feathers collected pre- and post-molt across three zoos to evaluate how molt stage and zoo-specific conditions influence feather elemental composition. Feathers were retrieved from individual penguins at Zoom Torino (Italy), Overloon ZooParc (Netherlands), and Zoo Magdeburg (Germany). Quantification of elemental concentrations were performed by analytical methods, with both ICP-OES and HR-ICP-MS techniques. A statistical approach involving MANOVA and factorial analysis helped identify important trends. Pre-molt features had more variability than post-molt, with both showing significant differences in elemental concentrations. Factorial analysis showed geogenic trends in Mg, Sr, and Ni trends as well as anthropogenic trends in Pb. While Na and K differed among all treatment groups, this likely points to physiological adaptations in response to increased demand during feather regrowth. Additionally, inter-zoo comparisons highlighted distinct elemental profiles linked to local environmental and dietary conditions, particularly in Zoo Magdeburg, where Na levels were markedly elevated. This study highlights the influence of environmental and dietary conditions on feather composition during molt, offering insights for improving captive penguin welfare and broader ecological implications related to climate change and pollution.

Oats (Avena sativa L.) are a rich source of β-d-glucans, dietary fibre, proteins, and lipids. However, the behaviour of these components in wheat–oat composite systems during baking, particularly with regard to matrix-dependent analytical responses, remains unclear. This study evaluated the compositional changes, technological performance, and sensory quality of wheat bread enriched with various forms of oat. Composite flours containing 5–15% wholegrain oat flour, commercial oat bran, milled commercial oat flakes, or milled sprouted oat grain (sprouted under laboratory conditions for three days at 25 °C) were prepared using the Slovakian oat cultivar ‘Peter’. The raw materials, flour blends, and baked breads were analysed for β-d-glucans (BG), total dietary fibre (TDF), starch, proteins, and lipids using standardised enzymatic, gravimetric, and polarimetric methods. Bread quality was assessed through loaf volume measurements and a sensory evaluation using a 5-point hedonic scale by seven trained panellists. Multivariate statistical analysis was applied to integrate compositional, technological, and sensory data. Compared to wheat flour (0.24% BG and 3.45% TDF), the incorporation of oats significantly increased the contents of BG, TDF, proteins, and lipids, with oat bran showing the strongest enrichment effect (owing to 15.69% TDF in the raw material). Baking induced oat-form-dependent changes in the measured BG and TDF content. The level of BG diminished in wholegrain oat blends but increased or remained stable in bran-rich systems. This reflects differences in matrix structure and analytical extractability, rather than true compositional gains. Meanwhile, starch content consistently declined across all composite breads. Fibre-rich formulations exhibited reduced loaf volume and altered both bread geometry and morphology, particularly at 15% substitution. Breads containing 5% oat flour or moderate levels of oat bran (5 or 10%) were considered the most acceptable in terms of nutritional enhancement and quality attributes. Germinated oat breads showed the greatest technological impairment and the lowest sensory scores. Overall, moderate oat enrichment strikes a balance between nutritional improvement and technological performance without significantly compromising sensory quality. These findings emphasise the significance of matrix effects when interpreting standard total dietary fibre and β-d-glucans analyses and offer an integrated analytical and technological framework for the rational design of fibre-enriched cereal products.