Special Issue "Analysis of Chemical Contaminants in Food"
Deadline for manuscript submissions: 31 October 2018
The presence of contaminants in foods is a topic of concern both in science and popular culture. A growing attention is devoted to main and side effects of foodstuffs from the nutritional and dietary point of view, but furthermore toxicology and epidemiology research show new cases of correlation between food contaminants and development of pathologies. The undesirable contaminant compounds may have a different origin: They may be degradation products of food components (natural or anthropogenic), environmental pollutants or substances deriving from technological processes. Many of the components of the food that seem indifferent at first glance can reveal to be harmful by deeper investigation.
The recognized classes of undesirable food contaminants based on their origin can be summarized as: i) endogenous toxins, which are natural food components, ii) microbial toxins produced by molds or bacteria, iii) toxic residues carried over into food from procedures applied to living animals and plants, and iv) toxic contaminants originating from technological operations such as packaging, food processing, preservation and cooking.
The availability of analytical techniques of increasing selectivity and sensitivity has boosted the ability to detect traces of food contaminants in a more and more accurate and reproducible way. The development of molecular screening techniques such as -omics continuously raises the list of molecules with toxicological properties. Knowledge about acute toxicity, chronic toxicity (e.g. carcinogenicity, endocrine-disrupting effects, etc.) or subjective toxicity (as in the case of allergens) is crucial both for overall human health and in the development of personalized medicine.
The broad extension of this issue should be focused on the development and application of analytical technologies for the targeted and non-targeted detection of food contaminants. Particular attention should be paid to the correlation of their levels in food with toxicological risk and with the onset of diseases. Food chemical safety control methods have to involve both small molecules and macromolecules analytical determination; matrix effects should be studied in detail.
Prof. Claudio Medana
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Toxics is an international peer-reviewed open access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 350 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- food undesirables
- analytical methods
- food pollutants
- contaminant quantitation
- endogenous toxins analysis
- toxic residues
- food-borne toxins
- matrix effect
- food contaminant risk assessment
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Analysis of strobilurin fungicides and azole fungides in Matcha green tea powder by liquid chromatography-tandem mass spectrometry
- Raina-Fulton*, Asal Behdarvandan and Ghada Aborkhees
* University of Regina, Department of Chemistry & Biochemistry, Regina, SK, Canada; phone 306-585-4012; e-mail: firstname.lastname@example.org
Abstract: Nutraceutical products obtained from green tea (Camellia sinensis) have gained popularity in use in recent years and marketed as products with potential to prevent and cure nutritional deficiencies, weight loss management, lowering cholesterol levels, and mental alertness. Green tea powders can be in pill or tablet form, or sold as a powder for use in beverages, or food additive (baking, ice cream, pastas and other food product preparation). Analysis of green tea products have focused on components that influence taste or assessment of quality of nutritional benefits including antioxidant profiling. Primary analysis has focused on levels of catechins, amino acids (theanine), and caffeine. The presence of pesticide in nutraceuticals or raw materials used in the production of nutraceuticals however has less widely been evaluated partially due to the complex sample matrices. Matcha, a green tea powder product, contains higher levels of theanine and lower levels of catechins and caffeine than other green tea products. It also has high levels of pigments including chlorophyll which need to be removed prior to chemical analysis of pesticides. In addition the “dry” powdered form of Matcha is not well suited to clean-up approaches used for other food products. The Matcha sample matrix represents a very difficult sample matrix with unique challenges in the analysis of low levels of fungicides potentially used in their production. A new analytical method was developed and validated for the analysis of a wide range of strobilurin fungicides and azole fungicides in Matcha green tea products. The sample preparation includes pressurized solvent extraction (PSE) with in cell sample clean-up during the solvent extraction process. Different sorbent materials were evaluated for direct extraction of the powdered Matcha without requiring a wetting stage. This in-cell clean-up during the pressurized solvent extraction stage is followed by a final solid-phase extraction prior to the liquid chromatography coupled with electrospray ionization -tandem mass spectrometry. Extraction recoveries within the desired 85-110% criteria and detection limits for a large range of strobilurin fungicides, and azole fungicides will be reported. Concentrations of these fungicides in various sources of matcha green tea products sold commercially will be presented including those sold as organic products.