Food Analytical Methods Journal Impact Factor & Information

Publisher: Springer Verlag

Journal description

Current impact factor: 1.80

Impact Factor Rankings

2015 Impact Factor Available summer 2015
2013 / 2014 Impact Factor 1.802
2012 Impact Factor 1.969
2011 Impact Factor 1.943
2010 Impact Factor 1.932
2009 Impact Factor 1.4
2008 Impact Factor 0

Impact factor over time

Impact factor
Year

Additional details

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

  • Pre-print
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    • Author's pre-print on pre-print servers such as arXiv.org
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    • Author's post-print on any open access repository after 12 months after publication
    • Publisher's version/PDF cannot be used
    • Published source must be acknowledged
    • Must link to publisher version
    • Set phrase to accompany link to published version (see policy)
    • Articles in some journals can be made Open Access on payment of additional charge
  • Classification
    ​ green

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: Phytic acid is a compound regularly found in plant-based food and beverages. Although it may provide some health benefits to human body, it is commonly defined as an antinutrient that reduces the availability of nutrients. Analytical methods were reported in literature for measuring phytic acid in cereals, which cannot be applied to liquid samples directly. A simple and quick complexometric-titration method specialized for determination of phytic acid in liquid samples was developed. Phytic acid was indirectly measured through a complex formation titration with ferric ions and ethylenediaminetetraacetic acid (EDTA). The new analytical method had a detection limit of 12 mg/L and was applied to various beverages including juices and milks. Phytic acids were found in all samples obtained in a local grocery store. Juices showed higher phytic acid content than milks. At 5.35 g/L, soy sauce had the highest level of phytic acid. Although the lowest concentration was detected in cow milk at 328 mg/L, phytic acid may still be a concern due to high-volume consumption of milk.
    Food Analytical Methods 08/2015; 8(7). DOI:10.1007/s12161-014-0075-5
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    ABSTRACT: A sensitive and simple method for dichlorprop, based on photochemically induced fluorescence detection, is proposed and applied to the determination of this herbicide in a technical formulation and in vegetable samples. The principle for the determination of dichlorprop is based on the enhancive effect of UV irradiation on the fluorescence signal of the analyte. The emission process correlated well with the mechanism of photoxidation in which the chlorine substituents of the aromatic ring are exchanged by a hydroxyl function. This technique is useful for the determination of compounds in samples with background fluorescence, such as dichlorprop in plum and tomato, without the need for tedious preparation. The dichlorprop irradiation process and chemical conditions for the fluorescence determination were optimised. According to the photochemical behaviour of the analyte, 6 min was selected as UV irradiation time in 50 % (v/v) methanol and pH 5 buffer solutions. The increment of the fluorescence intensity was proportional to the concentration of dichlorprop, giving a linear calibration graph over the concentration range from 40 to 200 ng mL−1 with a detection limit of 0.8 ng mL−1. Background fluorescence from plum and tomato matrices disappeared by subjecting each sample to selected irradiation treatment. Recoveries from all these vegetable samples of added dichlorprop were near 100 %.
    Food Analytical Methods 08/2015; 8(7). DOI:10.1007/s12161-014-0036-z
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    ABSTRACT: The amount of dietary oxalate from food may be an important risk factor in the development of idiopathic calcium oxalate nephrolithiasis. The main aim of this research was to develop an accurate and reliable method by cloud point extraction (CPE) combined with spectrophotometry to measure the oxalate contents of selected vegetables. The method is based on ion-association of stable anionic complex produced by the reaction of oxalate with Mo(VI) with Toluidine blue (TB+) at pH 6.0. Using the optimized conditions, the calibration graph was highly linear in the range of 1.2-240 µg L− 1. The detection limit of the method (LOD (3σblank/m) was 0.36 µg L−1, and the relative standard deviation (RSD %) as a measure of precision was in range of 1.1-5.3 % (n: 5 for 5, 25 and 50 µg L− 1). The method was successfully applied to the speciative determination of soluble and total oxalate in vegetable after ultrasonic assisted extraction and dilution at suitable ratios. The amount of insoluble oxalate was calculated from the analytical difference between total oxalate and soluble oxalate contents of samples with and without acidic extraction under ultrasonic power (300 watt, 50 Hz) for 15 min at 60 °C. The accuracy of the method was intrinsically controlled and verified by comparing the results obtained with those of an independent kinetic method as well as recoveries of spiked samples.
    Food Analytical Methods 07/2015; DOI:10.1007/s12161-015-0265-9
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    ABSTRACT: Plant sterols have been recognised by the European Food Safety Authority for their cholesterol-lowering properties and are currently added to several food formulations. The objective of this study was to develop a method based on formation of sterol trimethylsilyl ether derivatives and separation and quantification by GC for the determination of three phytosterols (β-sitosterol, stigmasterol and campesterol) in sterol-enriched deli-style turkey. The assay was linear (concentration range 4.3–172.1 μg/ml, R 2 ≥ 0.9868) and accuracy and precision were within the acceptance criteria of the U.S. Food and Drug Administration (USFDA) guidelines for method validation, set at <20 % RSD at the lower limit of quantification (LLOQ) and <15 % RSD for all other standards. Accuracy measured by relative response factor (RRF) also met the USFDA validation criteria. No matrix effects were observed. The response factors (RFs) of the three sterols differed significantly to that of the internal standard (ISTD) used, leading to RRF dissimilar to 1 (campesterol = 1.0167, stigmasterol = 1.4458, β-sitosterol = 0.9029). This method is suitable for quantification in meat matrix, and it has been successfully applied to the determination of sterols in sterol-enriched deli-style turkey (21 mg sterols/0.5 g sample).
    Food Analytical Methods 07/2015; DOI:10.1007/s12161-015-0242-3
  • Food Analytical Methods 07/2015; DOI:10.1007/s12161-015-0236-1
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    ABSTRACT: There is a growing need for the effective fermentation monitoring during the manufacture of wine due to the rapid pace of change in the wine industry. In this study, Fourier transform near-infrared (FT-NIR) spectroscopy combined with chemometrics was applied to monitor time-related changes during Chinese rice wine (CRW) fermentation. Various wavelength selection methods and support vector machine (SVM) algorithm were used to improve the performances of partial least squares (PLS) models. In total, ten different calibration models were established. It was observed that the performances of models based on wavelength variables selected by variable selection methods were much better than those based on the full spectrum. In addition, nonlinear models outperformed linear models in prediction of fermentation parameters. After systemically comparing and discussing, it was found that for both ethanol and total acid, genetic algorithm-support vector machine (GA-SVM) models obtained the best result with excellent prediction accuracy. The correlation coefficients (R 2 (pre)), root mean square error of prediction (RMSEP), and the residual predictive deviation (RPD) for the prediction set were 0.94, 3.02 g/L, and 8.7 for ethanol and 0.97, 0.10 g/L, and 6.1 for total acid, respectively. The results of this study demonstrated that FT-NIR could monitor and control CRW fermentation process rapidly and efficiently with efficient variable selection algorithms and nonlinear regression tool.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0021-6
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    ABSTRACT: The main objectives of this study were (i) the optimization and the validation of a high performance liquid chromatographic method for the simultaneous determination of seven cholesterol oxidation products (COPs), (ii) the development of a reliable analytical protocol for their selective isolation from food samples, and (iii) the application to several foodstuffs. Baseline separation was achieved using a cyano-bonded high-performance liquid chromatography (HPLC) column and a mobile phase of n-hexane/2-propanol/acetone (97:1.5:1.5, v/v). The criteria studied for the choice of the optimum extraction procedure were the selectivity towards COPs and its efficiency in removing matrix interferences. Special attention was given to the stability of 7-keto under saponification conditions. The ideal procedure involved extraction of lipids from the food matrix with chloroform/methanol (2:1, v/v), alkaline hydrolysis with 1 M potassium hydroxide (KOH) solution in 60 % aqueous ethanol and subsequent enrichment of COPs with solid phase extraction using an NH2 column. COPs presented recoveries from 76 to 103 %.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0034-1
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    ABSTRACT: A new colorimetric indicator sensor based on bromophenol blue sensitive to total volatile basic nitrogen (TVBN) released from buffalo meat during storage has been fabricated for real-time monitoring of meat quality. The indicator sensor was fabricated by coating bromophenol blue onto indicator carrier (filter paper) via centrifugation. Buffalo meat was packed in polystyrene boxes and covered tightly with cling film, and an indicator sensor was attached to its inner side facing towards the meat. The bromophenol blue-coated filter paper as an indicator sensor worked based on an increase in concentration of TVBN produced gradually in the package headspace, and subsequently, the colour of the sensor changed from yellow to blue indicating deterioration in meat quality, which was easily visible to the naked eye. The change in colour of the indicator sensor was compared with meat quality parameters for a period of 9 days under refrigeration storage at 4 ± 1 °C, which was well correlated with deterioration in meat quality as the storage period advanced. Based on the changes in colour of the indicator sensor during refrigeration storage, a colour scale was developed for comparing the colour of sensor kept along with meat to monitor its quality and freshness during storage. Results have indicated that sensor response correlated well with microbial load of buffalo meat, thus enabling the sensor for real-time monitoring of buffalo meat spoilage during refrigeration storage.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0066-6
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    ABSTRACT: A convenient analytical method for quantitative characterization of 46 pesticides in fresh peppermint (a plant with high chlorophyll content) has been developed. The plant samples were extracted with acetonitrile and then with graphitized carbon black (GCB), and primary–secondary amine (PSA) was added to dispersive solid phase extraction tubes in order to reduce chlorophyll content in the resultant extracts for the purpose of improving analytical performance in terms of recovery, precision, linearity and measurement uncertainty. The analytical method was established by using the technique of gas chromatography coupled with electron capture and nitrogen phosphorus detection (GC/ECD/NPD). Samples spiked with the target pesticides at the concentration level 0.004 mg/kg and higher levels (depending on the compound) yielded average recoveries in the range of 70–120 % with relative standard deviations (RSDs) 0–15 %, except for chlorothalonil, folpet, imazalil and spiroxamine and displayed very good linearity (R 2 > 0.99) for nearly all of the analytes. The matrix effect (ME) was evaluated for 17 compounds through the study of ratios of the slopes obtained in the solvent and peppermint matrix. Percentage values of the ME (% ME) were in a range of −25 % (bifenthrin) to 15 % (azoxystrobin); however, matrix effects for the vast majority of pesticides were small, showing suppression or enhancement in the range from 0 to ±7 %. Expanded measurement uncertainties were estimated, with the employment of a top-down empirical model, as being between 6 and 24 % and yielding an average value of 15 % (coverage factor k = 2, confidence level 95 %). This is significantly less than the maximum threshold value of 50 % recommended by European Union guidelines, which clearly demonstrates suitability for the purpose of the proposed method.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0027-0
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    ABSTRACT: Near-infrared (NIR) spectroscopy was investigated as a method for analysis of the carbonyl value (CV) in frying oils. Two types of rapeseed oil were used to fry potatoes and 156 samples of frying oil were obtained. Transmission spectra of the samples were acquired directly using glass test tubes (13-mm diameter) as sample cells and an NIR spectrometer. Calibration models with very high accuracy based on the second derivative spectra in wavelength range of 1100–2200 nm were developed for predicting the CV using partial least-squares regression with full cross-validation. The coefficients of determination for calibration and standard error of cross-validation were 0.98 and 1.79 μmol g−1, respectively. The accuracy of the NIR calibration models was tested using the validation set, yielding the value for the root mean square of the prediction as 1.74 μmol g−1. The results demonstrate that the CV for frying oils can be accurately determined using NIR spectroscopy.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0032-3
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    ABSTRACT: Diverse methodologies are available for quantification of acrylamide (AA), a recent known food-borne toxin. However, these methodologies involve complex, lengthy, and expensive procedures. In this work, a simple method based on a recently developed AA derivatization technique using xanthydrol, avoiding any time-consuming cleanup step, was optimized in order to be applied to the determination of AA in fried potatoes. The method entailed the extraction of AA with water and simultaneous defatting with 1,2-dichloroetane, followed by concentration and derivatization reaction with xanthydrol. The xanthyl-acrylamide formed was extracted with ethyl acetate and analyzed by gas chromatography–mass spectrometry (GC-MS) in selected ion monitoring (SIM) mode. The optimum conditions of derivatization were achieved by response surface methodology based on central composite design. Time, temperature, and volume of xanthydrol solution showed to be the most influencing variables. Under the established conditions, the limit of detection and quantification were 4 and 10 μg/kg, respectively. Validation of the method was performed with recoveries in the 84–105 % range, RSDs lower than 8 % for the complete analytical procedure, including extraction, and analysis of a reference sample. The reported method was applied to commercial chips and homemade potatoes showing results in good agreement with those published in the literature.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0014-5
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    ABSTRACT: Medroxyprogesterone (MP) is an anabolic steroid, and its use is forbidden in livestock production. To enforce this ban, it is necessary to develop a highly specific and accurate enzyme-linked immunosorbent assay (ELISA) to detect MP residue. Herein, we describe the first synthesis of a specific hapten which retains the specific structure of MP by replacing the hydroxy group of MP with bromoacetic acid. This MP hapten was conjugated with bovine serum albumin and used as the immunogen in ELISA. The monoclonal antibody was produced by cell fusion. An indirect competitive ELISA was developed based on the monoclonal antibody for the detection of MP, which had a half inhibition concentration of 0.06 ng/mL and a limit of detection of 0.01 ng/mL. No cross-reactivity was found with eight analogous compounds by this method, which showed high specificity for MP. Recoveries ranged from 81 to 88 %, indicating the suitability of this ELISA for MP analysis in food samples.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0023-4
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    ABSTRACT: Herein, we for the first time report an acetylcholinesterase (AChE)-free colorimetric method for the detection of chlorpyrifos (CP), which is based on the oxidation reaction of H2O2 with CP and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS2−) catalyzed by hemin/G-quadruplex DNAzyme. In the absence of CP, ABTS2− is directly oxidized by H2O2 with hemin/G-quadruplex DNAzyme as a biocatalyst to produce the blue-green-colored free radical anion (ABTS·−), accompanied with an obvious UV-visible absorbance at 418 nm. However, the amount of H2O2 used in H2O2-DNAzyme-ABTS2− system will be decreased if CP is first reacted with H2O2, leading to the decrease of the amount of ABTS·− and a change in the UV-visible absorbance of ABTS·− at 418 nm. Thus, an indirect dependence relation between CP concentration and the absorbance of ABTS·− at 418 nm could be constructed and used for CP detection. Under optimal conditions, the detection range of the method is 0.04–1 μg/mL, with a detection limit of 0.01 μg/mL. Application of the method in real juice samples shows good analytical features in terms of recoveries (95–107.5 %), the relative standard deviation (RSD) (0.6–4.7 %), rendering it as an attractive candidate to current methodologies for the determination of CP.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0042-1
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    ABSTRACT: Turmeric flavour is important in Asian cuisine; however, the production of turmeric-based ingredient with the current method of extraction of turmeric oleoresin is very laborious, time consuming and consumes large amount of solvent, coupled with limited solubility in aqueous solution, which limits its application to food system. The extract was optimised by determining the content of three marker curcuminoid compounds, namely, curcumin (C), demethoxycurcumin (DMC) and bisdemethoxycurcumin (BDMC). The optimised extraction parameters for ultrasonic-assisted extraction (UAE) with aqueous extraction solvent for curcuminoids were amplitude of 100, particle size of 0.30–0.60 mm, extraction time of 20 min, extraction solvent volume of 10 mL and extraction temperature of 60 °C. The applications showed remarkable improvements in terms of reduced extraction time, solvent consumption, extraction yield and the quality of extracts. The turmeric oleoresin was successfully solubilised in aqueous solution by forming inclusion complex with methyl-β-cyclodextrin (Mβ-CD). Phase solubility studies used curcumin as a marker compounds to represent turmeric oleoresin. In the presence of Mβ-CD, the curcumin was enhanced. Result from characterisation of inclusion complexes with Fourier transform infrared (FTIR) spectrometry indicates that all the mixing methods were found to be suitable for encapsulation. However, scanning electron microscopy (SEM) shows a drastic change in particle sizes, indicating a formation of a new solid phase in kneading method, implying it as the best mixing method.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0016-3
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    ABSTRACT: In the present work, an electrochemical biosensor is constructed based on a Nafion nano composite polymer, toluidine blue (TB) and catalase enzyme-modified gold electrode (AuE). The TB molecules were strongly adsorbed on the Nafion/AuE. The electrochemical properties of this biosensor were examined. Cyclic voltammetry was used at various scan rates to investigate the redox properties of the Nafion and TB-modified AuE (Nafion/TB/AuE). The electron transfer coefficient, α, and the electron transfer rate constant, k s, were found to be 0.48 and 12.1 ± 0.3 s−1 in pH 7.0, respectively. The Nafion, TB, and catalase-modified AuE (Nafion/TB/catalase/AuE) exhibited excellent electrocatalytic response to the reduction of hydrogen peroxide (H2O2). Using cyclic voltammetry, kinetic parameters such as electron transfer coefficient, α, and heterogeneous rate constant, k’, were determined for the reduction of H2O2 at this biosensor surface. Differential pulse voltammetry exhibited two linear dynamic ranges and a detection limit of 0.25 μM for H2O2.
    Food Analytical Methods 07/2015; 8(6). DOI:10.1007/s12161-014-0041-2
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    ABSTRACT: An adaptation of the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method, using ethyl acetate instead of acetonitrile, has been proposed to extract around 100 pesticides in rice and wheat flour. This sensitive and reliable method is based on the use of gas chromatography–tandem mass spectrometry (GC–MS/MS). The method has been validated according to the European Union SANCO/12571/2013 guidelines and ISO 17025:2005. The extraction required a prior water addition, an ethyl acetate extraction of the sample, and a final cleanup step. Calibration curves were linear from 0.003 to 0.150 mg kg−1 for most compounds. The limit of quantification was set at 0.0036 mg kg−1 for more than 80 % of the pesticides. Recoveries were calculated at 0.004 and 0.040 mg kg−1, resulting always in the range 70–116 %, and with precision values ≤20 %. The expanded uncertainty was estimated at the two abovementioned concentrations, being always ≤50 %. The method applicability has been evaluated by the analysis of real samples, and no pesticides were detected above the limit of quantification, although some minor amounts of pesticides were detected (pirimiphos methyl, tebuconazole, chlorpyrifos, and chlorpyrifos methyl) in some of them.
    Food Analytical Methods 06/2015; DOI:10.1007/s12161-015-0214-7