Food Analytical Methods (FOOD ANAL METHOD )

Publisher: Springer Verlag

Description

  • Impact factor
    1.97
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    Impact factor
  • 5-year impact
    2.07
  • Cited half-life
    2.30
  • Immediacy index
    0.24
  • Eigenfactor
    0.00
  • Article influence
    0.45
  • Other titles
    SpringerLink
  • ISSN
    1936-9751
  • OCLC
    288980005
  • Material type
    Document, Periodical
  • Document type
    Journal / Magazine / Newspaper, Computer File

Publisher details

Springer Verlag

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  • Classification
    ​ green

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: The results originated in the frame of the genome sequencing project of the black truffle of Périgord (Tuber melanosporum) were published in 2010. Taking advantages from the sequencing project, which included automatic and manual annotation steps, specific studies were developed, in order to focus on specific gene categories (e.g. cell wall-related genes, carbohydrate metabolism, environmental response genes, etc.) and, among them, specific gene families. This has allowed us to have, together with the transcriptomic data obtained during the sequencing phase, new knowledge on metabolic processes that may happen during the complex life cycle of a symbiotic fungus, such as Tuber. The aim of this review is (i) to highlight the work that has been done in post-genomics stage to better understand the molecular mechanisms occurring during the interaction of this fungus with the host plant, as well as those involved in the formation of precious truffles and (ii) to describe the results derived from projects mainly devoted to truffle identification in processed products and quality monitoring, as well as to the contribution of bacteria to truffle aroma.
    Food Analytical Methods 12/2014;
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    ABSTRACT: Two rapid immunomagnetic separation (IMS) protocols were evaluated to recover inoculated Escherichia coli O157:H7 (1–2 log colony-forming unit (CFU)/g) from 30 different commercial, finished compost samples. Both protocols detected E. coli O157:H7 in compost samples; PCR techniques required the removal of inhibitors to reduce possibility of a false negative result.
    Food Analytical Methods 12/2014;
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    ABSTRACT: Semicarbazide (SEM) has been proven to extensively exist in foodstuffs due to anthropogenic factor in food processing and possesses various toxic effects on human health. Although many methods have been developed, they often require long analytical time, complex laboratory equipment, trained personnel, difficultly prepared antibodies, or relatively expensive equipment. The present study developed a new method for SEM determination by HPLC with fluorescence detection (FLD). The fluorescence reagent, 2-(11H-benzo[a]carbazol-11-yl) ethyl chloroformate (BCEC), was first used for SEM labeling. The fluorescent labeling conditions were optimized systematically. SEM can be labeled in only 10 min at 40 °C. The labeled SEM was analyzed on an eclipse XDB-C8 column in 8 min. The new method offered the low LOD of 0.4 μg/kg at a signal-to-noise ratio of 3 and also exhibited excellent reproducibility, precision, and accuracy. When applied to analyze several foodstuffs, it showed good applicability. The developed method has been proven to be simple, inexpensive, selective, sensitive, accurate, and reliable for SEM analysis in foodstuffs. Furthermore, this developed method should have a powerful potential in the analysis of SEM from many other food samples.
    Food Analytical Methods 12/2014;
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    ABSTRACT: This work describes the approaches used for the quick development and validation of a near-infrared spectroscopy (NIRS) method for the quantitation of major constituents—fat, proteins, and moisture—in finished and intermediate nutritional clinical products. The document also describes the development of identification and qualification methods for the finished products. The approaches included the acquisition of spectra from previously manufactured batches in addition to production samples. This approach allows the construction of the calibration equations for the quantitation of the three components, the development of identification and qualification methods, and their validation for four kinds of products in less than 3 months. This procedure may need several months, or even years. Calibration equations for intermediate products were also constructed and validated allowing the quantification of the three constituents in any kind of intermediate product, regardless of the source of fat or protein used in the product. The grouping of all kind of products in the same equation in intermediate product leads to a reduction of the time required for the development of the equations. The method was validated according to FDA requirements; the validation procedure is also described. ISO Official Methods of Analysis were used as reference for the construction of the models. The method has been successfully implemented for in-process control and finished product quality control.
    Food Analytical Methods 12/2014;
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    ABSTRACT: Stir bar sorptive extraction and thermal desorption system followed by gas chromatography-mass spectrometry (SBSE-TDS/GC-MS) have been applied to the characterization of selected volatile compounds of Chinese liquors. Calibration curves were achieved for quantification with correlation coefficients ranging from 0.9875 to 0.9996. Limits of detection (LODs) and limits of quantification (LOQs) were obtained ranging from 0.007 to 17.89 μg L−1 and from 0.02 to 69.6 μg L−1, respectively. Repeatability was between 0.2 and 7.0 % while intermediate precision was between 0.1 and 7.5 %. Afterward, five Chinese liquors having different flavor types were investigated using the SBSE-TDS/GC-MS method. A total of 87 volatile compounds, including 40 esters, 12 alcohols, 8 acids, 2 phenols, 8 aldehydes and ketones, 7 acetals, 6 furans, 1 sulfuric compound, and 3 pyrazines, were identified and quantified. The obtained results of GC-MS were then subjected to analysis of variance (one-way ANOVA) followed by partial least squares regression (PLSR). ANOVA results indicated that 52 components (p ≤ 0.05) were useful in characterizing the five liquor aromas. It showed that the ANOVA-PLSR model could well elucidate the correlation between liquors and the identified volatile compounds and could well indicate the possibility to discriminate sauce-flavor and strong-flavor liquors.
    Food Analytical Methods 12/2014;
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    ABSTRACT: Understanding the volatile composition of pit mud (PM) samples and discriminating these samples has become a highly necessary task, owing to the fact that volatile profiling of PM can significantly affect Chinese Luzhou-flavor liquor quality. In this study, the volatile constitutions of 13 Luzhou-flavor liquor PM samples from four typical producing regions were investigated by gas chromatography–mass spectrometry (GC-MS). Owing to their high concentrations, compounds such as ethyl hexanoate, butyric acid, hexanoic acid, ethyl pentadecanoate, ethyl palmitate, ethyl (9E)-9-octadecenoate, ethyl (9E,12E)-9,12-octadecadienoate, and palmitic acid were considered to be predominant volatiles. A promising artificial neural network model, the Kohonen self-organizing map (SOM), was applied to rapidly discriminate the PM samples in terms of differences based on the quantitative information of volatile compounds. After Kohonen SOM training, 13 distinct clusters, corresponding to PM samples, were clearly visualized on a uniform distance matrix (U-matrix). The influence of volatile compounds on the classification of the PM could be displayed using component panels, which can give quantitative insight. GC-MS coupled with the Kohonen SOM model not only presented the volatile constitution of PM but also provided promising information for discrimination between different PM samples, even in other fermented foods.
    Food Analytical Methods 12/2014;
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    ABSTRACT: A solid phase extraction method using Pd2+ ion imprinted polymer (Pd2+-IIP) nanoparticles combined with flame atomic absorption spectrophotometry (FAAS) was developed for the preconcentration and trace detection of palladium ions. The Pd2+-IIP nanoparticles were obtained by precipitation polymerization of 4-vinylpyridine (the functional monomer), ethylene glycol dimethacrylate (the cross-linker), 2,2'-azobisisobutyronitrile (the initiator), Eriochrome Cyanine R (the lead-binding ligand) and palladium ions (the template ion) in acetonitrile solution. The parameters affecting adsorption and desorption steps were optimized by a Box-Behnken design through response surface methodology. Three variables (pH value, extraction time and amount of the synthesized IIP) were selected as the main factors affecting sorption step, while four variables (Type of eluent, volume of the eluent, concentration of the eluent and elution time) were selected for desorption step in the optimization study. The optimized value by this optimization method were 30 mg , 15 min, 6.0, HCl, 4.0 mL, 1.8 mol L-l HCl, 14 min, for amount of polymer, retention time, pH of solution, type, volume, and concentration of the eluent, and elution time, respectively. Under the optimized conditions, the detection limit for the proposed method was found to be 0.2 μg L-1, while the relative standard deviation (RSD) for 5 replicate measurements was calculated to be < 3 %. Finally, the introduced solid phase extraction technique was successfully applied for extraction and determination of Pd2+ ions in food and environmental samples.
    Food Analytical Methods 12/2014;
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    ABSTRACT: The electrochemical approaches based on coulometric titration, differential pulse voltammetry (DPV), and chronoamperometry have been tested for applicability to evaluation of brandy quality. The antioxidant properties of samples have been considered as markers of adulteration. Total antioxidant capacity (TAC), ferric reducing power (FRP), as well as ellagic acid equivalent antioxidant capacity (EAE AOC) have been evaluated for ten samples five of which have been recognized as adulteration by gas chromatography. Electrochemical data for adulterations and brandies are significantly different. TAC and FRP values for all adulterated samples are approximately the same (10±3 and 6±2 C/100 mL for TAC and FRP, respectively) while brandies show TAC in the range of 24–108 and FRP of 20–88 C/100 mL depending on denomination and origin. DPV profile of adulterations is strongly different in comparison with brandy (the required peaks are absent and irrelevant peaks are appeared), allowing sample discrimination. Addition of vanillin-containing flavoring agents has been confirmed. The corresponding EAE AOC of brandies is 8–15-fold higher (depending on denomination) than that for adulterations. Two adulterations did not show EAE AOC, reflecting the absence of aging step during beverage production. Chronoamperometric EAE AOC equals to zero for four investigated adulterations. Standard antioxidant parameter antioxidant activity and total phenolics content can be applied for the preliminary screening only. These parameters are ineffective for adulteration of the beverage age using oak extracts. Electrochemical methods developed are characterized by simplicity, cost-efficiency, and reliability of results and can be successfully applied for the brandy quality control.
    Food Analytical Methods 12/2014;
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    ABSTRACT: Crystal violet (CV) is forbidden but still used in some aquaculture operations due to its low cost and high effectiveness against some fish diseases. Surface-enhanced Raman spectroscopy (SERS) coupled with partial least squares (PLS) regression is applied to analyze trace amounts of CV and its metabolite leucocrystal violet (LCV) in fish fillets. Two different laser sources (633 and 780 nm) and three different gold nanosubstrates (included gold nanospheres and two commercial gold substrates) were used as SERS substrates to achieve optimal analytical results. Gold nanoparticles (diameter 55.4 ± 4.5 nm) as synthesized via a reduction method resulted in better sensitivity and accuracy results than the two commercial substrates. The minimum detectable concentration for CV standard solutions was 0.5 ng/mL with the use of gold nanospheres as substrate, compared to 10 and 50 ng/mL with the two commercial substrates. The R 2 of actual CV concentrations versus the values predicted (cross-validation) with PLS models ranged from 0.963 to 0.989. For CV contaminated fish muscles, the minimum detectable concentration of CV was 1 ng/g, and the PLS model (n = 64, 20 for prediction) for total CV and LCV in fish muscles was less satisfied (cross-validation R 2 = 0.889; prediction R 2 = 0.857) compared to those for standard solutions due to the interferences of nontargeted components in fish extract, but the results still indicated the possibility of applying SERS with chemometrics to determine trace amounts of CV and LCV in complex sample systems, such as fish muscles.
    Food Analytical Methods 11/2014; 7(10).
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    ABSTRACT: Titratable acidity (TA) and fermentation index (FI) are important quality indicators of cocoa beans. This paper attempted the simultaneous analysis of these indicators by electronic tongue (ET) and two multivariate calibrations. ET was used for data acquisition, while partial least squares (PLSs) and principal component support vector machine regression (PC-SVMR) were used to build the calibration models. Some parameters were optimized simultaneously by leave-one-out cross-validation (LOOCV) in calibrating the model. The performance of the model was tested according to root mean square error of prediction (RMSEP) and correlation coefficient (R pre) in the prediction set. The results revealed that PC-SVMR model was superior to PLS model in this work. The optimal PC-SVMR model for TA was R pre = 0.960 and RMSEP = 0.0077, while for FI, this was R pre = 0.954 and RMSEP = 0.058. This study demonstrated that ET together with SVMR could be used to analyze titratable acidity and fermentation index in cocoa beans for quality control purposes.
    Food Analytical Methods 11/2014; 7(10).
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    ABSTRACT: In this study, we reported bromine speciation analysis using a microchip electrophoresis-inductively coupled plasma-mass spectrometry (MCE-ICP-MS)-hyphenated system with sensitivity enhancement by the field-amplified sample injection technique. Satisfactory separation of bromide and bromate within 35 s was achieved in the 1.5-cm separation channel under an electric field of approximately −260 V cm−1 in the buffer environment of 65 mM NaAc-HAc (pH 8.0). The sensitivities were improved by 12.8 for bromide and 12.0 for bromate by preparing the standards or samples in 3 mM sodium acetate instead of the background electrolyte. The detection limits for Br− and BrO3− were 0.18 and 0.22 μg L−1, respectively, and the precisions of the migration time and reproducibilities of peak height and area were all lower than 4 %. Under the optimized conditions, the proposed method was successfully applied for speciation analysis of bromine in bread samples. Recoveries of BrO3− and Br− in six bread samples were between 97.2 and 105.2 %. The good agreement between the determined values by the proposed MCE-ICP-MS method and the high-performance liquid chromatography (HPLC)-ICP-MS method was obtained. All results prove its advantages including high sensitivity, high efficiency, and low operation cost, which are beneficial to routine analysis of bromine speciation in environmental, biological, and food fields.
    Food Analytical Methods 11/2014; 7(10).
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    ABSTRACT: Phenolic compounds were determined in artichoke (Cynara scolymus), garlic (Allium sativium) and spinach (Spinacia oleracea) using a single method based on simple extraction and ultra-high-performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). Several compounds belonging to different families, such as phenolic acids, isoflavones, flavones and flavonols, were determined. The analytical procedure was validated in all the matrices, obtaining recoveries ranging from 60 to 120 % with reproducibility values (expressed as relative standard deviations (RSDs)) lower than 26 %. Limits of quantification (LOQs) were always equal to or lower than 50 μg/kg, except to kaempferol and its glucosides in spinach (LOQs = 75 μg/kg). Artichoke showed higher concentration of phenolic compounds (837.2 mg/kg dry weight (DW)) than garlic (26.5 mg/kg DW) or spinach (64.5 mg/kg DW). Apigenin 7-O-glucoside (from 147.0 to 722.7 mg/kg DW) was found to be the major flavonoid in all samples of artichoke investigated, while chlorogenic acid, whose concentration ranged from 37.8 to 734.7 mg/kg DW, is the major phenolic acid in this matrix. Regarding garlic, caffeic acid (from 1.7 to 28.3 mg/kg DW) and quercetin (from 9.0 to 18.9 mg/kg DW) were the compounds detected at higher concentrations, although in general the total content was very low in relation to other matrices. In relation to spinach, ferulic acid was the major phenolic compound, and its concentration ranged from 18.0 to 41.4 mg/kg DW.
    Food Analytical Methods 11/2014; 7(10).
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    ABSTRACT: Employing a graphene-modified glassy carbon electrode, a sensitive and convenient electrochemical method for the determination of phoxim by linear sweep voltammetry was developed. The electrochemical behavior of phoxim at the modified electrode was studied by cyclic voltammetry. In citric acid–phosphate buffers, the modified electrode exhibited excellent electrocatalytical effect on the reduction of phoxim and this was further used for the determination of phoxim. Under optimized analytical conditions, the reduction peak current showed a linear relationship with the concentration of phoxim in a range of 5.97 to 5,966 μg L−1, with a correlation coefficient of 0.9993 and a detection limit of 2.39 μg L−1. The proposed method shows excellent sensitivity, selectivity, and linearity and has been successfully applied for the determination of phoxim in a variety of food samples with satisfactory results.
    Food Analytical Methods 10/2014; 7(9).
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    ABSTRACT: A new and practical sample enrichment method termed ionic liquid-based ultrasound-assisted in situ solvent formation microextraction (IL-UA-ISFME) was combined with electrothermal atomic absorption spectrometry (ETAAS) for preconcentration and trace determination of vanadium in real samples. In this sample enrichment methodology, a hydrophilic ionic liquid (IL) ([Hmim][BF4]) was added to the aqueous media containing an ion-exchange reagent (NaPF6), in order to obtain a hydrophobic IL ([Hmim][PF6]) as the microextraction solvent. The hydrophobic extraction solvent formed under these conditions was completely dispersed into the sample solution using ultrasonic radiation. Vanadium was complexed with N-benzoyl-N-phenylhydroxylamine (BPHA), and extracted into the IL phase during the dispersion of the hydrophobic IL. Main variables affecting the recommended method was studied in details and optimized. Under the optimum conditions, the combined methodology provided a linear dynamic range of 15–2,500 ng l−1, a limit of detection (LOD) of 4.7 ng l−1 and a relative standard deviation (RSD) of 4.0 %. The accuracy and validity of the method was checked by analyzing a certified standard reference material of water (SRM-1643e). Finally, the developed method was utilized for quantitation of vanadium in real water and milk samples.
    Food Analytical Methods 10/2014; 7(9).