Search results for "Food analysis."
showing 10 items of 110 documents
Perfluorinated Compounds in Food: A Global Perspective
2011
Perfluorinated compounds (PFCs) are resistant to breakdown and are turning up in unexpected places around the world, becoming emerging food contaminants. Although these chemicals have been used in countless products since the 1950s, they have been subject to little control until now. There is still an insufficient knowledge of their sources, occurrence, and hazards for food safety decision making. This article provides a comprehensive review of the food contamination levels and dietary intake risks posed by PFCs, as well as the specific methods developed for their determination. It is based on the evaluation of the published literature between 2004 and the beginning of 2010, with special em…
Triacylglycerols in edible oils: Determination, characterization, quantitation, chemometric approach and evaluation of adulterations
2017
Vegetable oils are a dietary source of lipids that constitute an essential component of a healthy diet. The commonly used vegetable oils differ significantly for their triacylglycerol (TAG) profile. TAGs represent the principal components of oils and may contain different fatty acids (FA) esterified with glycerol leading to several positional isomers. To differentiate individual TAGs species in edible oils, advanced analysis systems and innovative methods are therefore required. TAGs can be considered as good fingerprints for quality control and many studies have been performed to develop rapid and low cost analytical methods to determinate the authenticity, origin and eventually evidence f…
The application of headspace gas chromatography coupled to tandem quadrupole mass spectrometry for the analysis of furan in baby food samples.
2015
Abstract Selective methodology employing a tandem quadrupole mass spectrometer coupled to a gas chromatograph with headspace autosampler (HS-GC–MS/MS) was elaborated in this study. Application of the elaborated procedure resulted in a limit of detection of 0.021 μg kg −1 and a limit of quantification of 0.071 μg kg −1 . The mean recoveries during in-house validation ranged from 89% to 109%, and coefficients of variation for repeatability ranged from 4% to 11%. The proposed analytical method was applied for monitoring the furan content of 30 commercial baby food samples available on the Latvian retail market. The level of furan found in these samples varied from 0.45 to 81.9 μg kg −1 , indic…
Incidence of persistent contaminants through blue mussels biomonitoring from Flekkefjord fjord and their relevance to food safety
2020
Dredging activities can lead to the re-suspension of contaminated sediments, resulting in a potential hazard for the whole ecosystem and also for human health. Six-month active biomonitoring was performed in order to monitor the trends of different classes of both legacy (organochlorine – OCPs – and organophosphate (OPs) compounds and polychlorinated biphenyls – PCBs) and emerging (polybromodiphenyl ethers – PBDE – and per- and polyfluoroalkyl substances – PFASs) organohalogen compounds, as well as polycyclic aromatic hydrocarbons (PAHs), in blue mussel (Mytilus edulis spp.) specimens transplanted at different depths in the Flekkefjord fjord. Such biomonitoring was performed to evaluate the…
Nanomaterials in Food, Which Way Forward?
2012
Abstract Nanotechnology has emerged as one of the most innovative technologies occurred in decades and has the potential to improve food quality and safety. At present, there are also a few studies demonstrating that nanomaterials (NMs) are not inherently benign. This chapter highlights some current applications of NMs in food, food additives and food contact materials and reviews analytical approaches suitable to address food safety-related issues of nanotechnology. As starting point, discussion on the current regulatory situation of nanotechnology in relation to food is addressed, followed by a detailed description of sample preparation aspects, separation methods (e.g. field-flow fractio…
Liquid chromatography-mass spectrometry in food safety.
2010
Abstract The use of powerful mass spectrometric detectors in combination with liquid chromatography has played a vital role to solve many problems related to food safety. Since this technique is especially well suited for, but not restricted to the analysis of food contaminants within the food safety area, this review is focused on providing an insight into this field. The basic legislation in different parts of the world is discussed with a focus on the situation within the European Union (EU) and why it favors the use of liquid chromatography–mass spectrometry (LC–MS). Main attention in this review is on the achievements that have been possible because of the latest advances and novelties…
Comparison of extraction and clean-up procedures for analysis of zearalenone in corn, rice and wheat grains by high-performance liquid chromatography…
2002
The aim of this work was the optimization of some procedures usually used in the analysis of zearalenone (ZEA) in corn and other cereals by high-performance liquid chromatography (HPLC) with photodiode array and/or fluorescence detection. The comparison of five extraction solvents is presented. Three solid-phase extraction cartridges (C-18, silica, Florisil) and immuno-affinity columns were also compared to obtain the best recovery of the mycotoxin with the minimal presence of co-extractives in the chromatograms. Mixtures of methanol-1% aqueous NaCl (80.20 or 60:40 v/v) were the best extraction solvents. Florisil provided higher recovery of ZEA than C-18, and silica proved unsuitable. The i…
Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods.
2004
Locust bean gum (E-410) and guar gum (E-412) are high molecular weight galactomannans used by the food industry as versatile food additives. The compounds, although chemically closely related, do not have the same functional properties when used in foods, and the substitution or unadvertised addition of either could change the desired qualities of the product. Analytical discrimination between E-410 and E-412 is technically difficult since they only differ in their galactose: mannose ratios, being 1 : 4 and 1 : 2 for locust bean gum and guar gum, respectively. A qualitative DNA-based method is reported for the authentication of additives E-410 and E-412 in finished food products (ice cream,…
Exposure to patulin from consumption of apple-based products.
2007
Patulin is a mycotoxin produced by species of Penicillium, Aspergillus and Byssochylamys. Several Scientific Committees classify patulin as mutagenic, embryotoxic and immunotoxic. It has been found as a natural contaminant of processed apple products and its presence may be indicative of the quality of fruit used in production. In this work, a method for the analysis of patulin is described, based on a simple liquid-liquid extraction with acetonitrile; patulin is analyzed using liquid chromatography with UV detection. Patulin identity was confirmed by GC-MS after its reaction with N-methyl-N-(trimethylsilyl)trifluoroacetamide. Fifty-three apple-containing products were analyzed and patulin …
Selective and Sensitive Chromofluorogenic Detection of the Sulfite Anion in Water Using Hydrophobic Hybrid Organic-Inorganic Silica Nanoparticles
2013
[EN] In water and wine: Chromofluorogenic detection of the sulfite anion in pure water was accomplished by using a new hybrid organic-inorganic material that contained a probe entrapped in hydrophobic biomimetic cavities. This material was used for the detection of sulfite in red wine. Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.