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12 pages, 1216 KiB

Open AccessArticle

Identification of Benzophenone Analogs in Rice Cereal through Fast Pesticide Extraction and Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry

by Xuan-Rui Liu, Yu-Fang Huang and Jun-Jie Huang

Foods 2022, 11(4), 572; https://doi.org/10.3390/foods11040572 - 16 Feb 2022

Cited by 5 | Viewed by 1797

Abstract

A fast, robust, and sensitive analytical method was developed and validated for the simultaneous identification of benzophenone (BP) and nine BP analogs (BP-1, BP-2, BP-3, BP-8, 2-hydroxybenzophenone, 4-hydroxybenzophenone, 4-methylbenzophenone [4-MBP], methyl-2-benzoylbenzoate, and 4-benzoylbiphenyl) in 25 samples of rice cereal. Fast pesticide extraction (FaPEx) [...] Read more.

A fast, robust, and sensitive analytical method was developed and validated for the simultaneous identification of benzophenone (BP) and nine BP analogs (BP-1, BP-2, BP-3, BP-8, 2-hydroxybenzophenone, 4-hydroxybenzophenone, 4-methylbenzophenone [4-MBP], methyl-2-benzoylbenzoate, and 4-benzoylbiphenyl) in 25 samples of rice cereal. Fast pesticide extraction (FaPEx) coupled with ultrahigh-performance liquid chromatography–tandem mass spectrometry was applied. The developed method exhibited satisfactory linearity (r > 0.997), favorable recoveries between 71% and 119%, and a limit of detection ranging from 0.001 to 0.5 ng/g. The detection frequencies of BP, 4-MBP, and BP-3 were 100%, 88%, and 52%, respectively. BP had higher geometric levels, with a mean of 39.8 (19.1–108.9) ng/g, and 4-MBP had low levels, with a mean of 1.9 (1.3–3.3) ng/g. The method can be applied to routine rice cereal analysis at the nanogram-per-gram level. For infants aged 0–3 years, the hazard quotients of BP and 4-MBP were lower than one, and the margin of exposure for BP was higher than 10,000, suggesting that rice cereal consumption poses no health concern for Taiwanese infants. Full article

(This article belongs to the Special Issue Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques)

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21 pages, 2293 KiB

Open AccessArticle

Trace Elements Analysis of Tunisian and European Extra Virgin Olive Oils by ICP-MS and Chemometrics for Geographical Discrimination

by Emna G. Nasr, Ekaterina N. Epova, Alberto de Diego, Radhia Souissi, Mohamed Hammami, Houyem Abderrazak and Olivier F. X. Donard

Foods 2022, 11(1), 82; https://doi.org/10.3390/foods11010082 - 29 Dec 2021

Cited by 18 | Viewed by 2905

Abstract

The aim of this study was to investigate the levels of trace elements in olive oils from different locations and their use for geographical authentication. Concentrations of seventeen elements were determined in a total of 42 olive oils from Tunisia, Spain (Basque country), [...] Read more.

The aim of this study was to investigate the levels of trace elements in olive oils from different locations and their use for geographical authentication. Concentrations of seventeen elements were determined in a total of 42 olive oils from Tunisia, Spain (Basque country), and southern France, and in nine soil samples from Tunisia by quadrupole inductively plasma mass spectrometry. The compilation of appropriate techniques integrated into the analytical procedure achieved a precision (RSD) between 2% and 15% and low limits of detection (between 0.0002 and 0.313 µg kg⁻¹). The accuracy of the analytical method applied for olive oil analysis was evaluated using SRM NIST 2387 Peanut butter. The recoveries obtained after microwave-assisted digestion for the certified elements ranged between 86% and 102%. Concentrations of non-certified elements (V, Cr, Co, Ni, Ba, Rb, Sr, Cd, Pb, and As) were presented. The use of Pearson correlation applied on paired Tunisian oil/soil samples has shown that several elements (Mg, Mn, Ni, and Sr) were significantly correlated. The multivariate statistics using principal component analysis have successfully discriminated against three studied origins. The most significant variables were the elemental concentrations of Cu, Cr, Fe, Mn, Sr, V, and Zn. This study shows the potential of applying trace elements profiles for olive oil geographical discrimination. Full article

(This article belongs to the Special Issue Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques)

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11 pages, 1113 KiB

Open AccessArticle

Development and Validation of a Simple Method to Quantify Contents of Phospholipids in Krill Oil by Fourier-Transform Infrared Spectroscopy

by Se-Eun Park, Hyo-Yeon Yu and Sangdoo Ahn

Foods 2022, 11(1), 41; https://doi.org/10.3390/foods11010041 - 24 Dec 2021

Cited by 8 | Viewed by 2952

Abstract

This study focuses on developing a quantification method for phosphatidylcholine (PC) and total phospholipid (PL) in krill oil using Fourier-transform infrared (FT-IR) spectroscopy. Signals derived from the choline and phosphate groups were selected as indicator variables for determining PC and total PL content; [...] Read more.

This study focuses on developing a quantification method for phosphatidylcholine (PC) and total phospholipid (PL) in krill oil using Fourier-transform infrared (FT-IR) spectroscopy. Signals derived from the choline and phosphate groups were selected as indicator variables for determining PC and total PL content; calibration curves with a correlation coefficient of >0.988 were constructed with calibration samples prepared by mixing krill oil raw material and fish oil in different ratios. The limit of detection (LOD, 0.35–3.29%) of the method was suitable for the designed assay with good accuracy (97.90–100.33%). The relative standard deviations for repeatability (0.90–2.31%) were acceptable. Therefore, both the methods using absorbance and that using second-derivative were confirmed to be suitable for quantitative analysis. When applying this method to test samples, including supplements, the PC content and total PL content were in good agreement with an average difference of 2–3% compared to the ³¹P NMR method. These results confirmed that the FT-IR method can be used as a convenient and rapid alternative to the ³¹P NMR method for quantifying PLs in krill oil. Full article

(This article belongs to the Special Issue Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques)

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10 pages, 1345 KiB

Open AccessArticle

From Sampling to Analysis: How to Achieve the Best Sample Throughput via Sampling Optimization and Relevant Compound Analysis Using Sum of Ranking Differences Method?

by Dalma Radványi, Magdolna Szelényi, Attila Gere and Béla Péter Molnár

Foods 2021, 10(11), 2681; https://doi.org/10.3390/foods10112681 - 03 Nov 2021

Cited by 1 | Viewed by 1405

Abstract

The determination of an optimal volatile sampling procedure is always a key question in analytical chemistry. In this paper, we introduce the application of a novel non-parametric statistical method, the sum of ranking differences (SRD), for the quick and efficient determination of optimal [...] Read more.

The determination of an optimal volatile sampling procedure is always a key question in analytical chemistry. In this paper, we introduce the application of a novel non-parametric statistical method, the sum of ranking differences (SRD), for the quick and efficient determination of optimal sampling procedures. Different types of adsorbents (Porapak Q, HayeSep Q, and Carbotrap) and sampling times (1, 2, 4, and 6 h) were used for volatile collections of lettuce (Lactuca sativa) samples. SRD identified 6 h samplings as the optimal procedure. However, 1 or 4 h sampling with HayeSep Q and 2 h sampling with Carbotrap are still efficient enough if the aim is to reduce sampling time. Based on our results, SRD provides a novel way to not only highlight an optimal sampling procedure but also decrease evaluation time. Full article

(This article belongs to the Special Issue Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques)

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11 pages, 1591 KiB

Open AccessArticle

Application of ¹³C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source

by Concetta Pironti, Maria Ricciardi, Oriana Motta, Federica Camin, Luana Bontempo and Antonio Proto

Foods 2021, 10(11), 2635; https://doi.org/10.3390/foods10112635 - 30 Oct 2021

Cited by 10 | Viewed by 4033

Abstract

The carbon stable isotope ratio (δ¹³C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of ¹³C-NMR (Nuclear Magnetic Resonance) spectroscopy [...] Read more.

The carbon stable isotope ratio (δ¹³C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of ¹³C-NMR (Nuclear Magnetic Resonance) spectroscopy to determine the carbon stable isotope ratio, at natural abundance, of small organic molecules, such as vanillin, without the use of IRMS (Isotope Ratio Mass Spectrometry). The determination of vanillin origin is an active task of research, and differentiating between its natural and artificial forms is important to guarantee the quality of food products. To reach our goal, nine vanillin samples were analyzed using both ¹³C quantitative NMR spectroscopy (under optimized experimental conditions) and IRMS, and the obtained δ¹³C values were compared using statistical analysis (linear regression, Bland–Altman plot, and ANOVA (analysis of variance)). The results of our study show that ¹³C-NMR spectroscopy can be used as a valuable alternative methodology to determine the bulk carbon isotope ratio and to identify the origin of vanillin. This makes it attractive for the analysis in the same experiment of site-specific and total isotope effects for testing authenticity, quality, and typicality of food samples. Moreover, the improvement of NMR spectroscopy makes it possible to avoid the influence of additives on carbon stable isotope ratio analysis and to clearly identify fraud and falsification in commercial samples. Full article

(This article belongs to the Special Issue Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques)

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17 pages, 4238 KiB

Open AccessArticle

Identification of Internal Defects in Potato Using Spectroscopy and Computational Intelligence Based on Majority Voting Techniques

by Kamal Imanian, Razieh Pourdarbani, Sajad Sabzi, Ginés García-Mateos, Juan Ignacio Arribas and José Miguel Molina-Martínez

Foods 2021, 10(5), 982; https://doi.org/10.3390/foods10050982 - 30 Apr 2021

Cited by 6 | Viewed by 2430

Abstract

Potatoes are one of the most demanded products due to their richness in nutrients. However, the lack of attention to external and, especially, internal defects greatly reduces its marketability and makes it prone to a variety of diseases. The present study aims to [...] Read more.

Potatoes are one of the most demanded products due to their richness in nutrients. However, the lack of attention to external and, especially, internal defects greatly reduces its marketability and makes it prone to a variety of diseases. The present study aims to identify healthy-looking potatoes but with internal defects. A visible (Vis), near-infrared (NIR), and short-wavelength infrared (SWIR) spectrometer was used to capture spectral data from the samples. Using a hybrid of artificial neural networks (ANN) and the cultural algorithm (CA), the wavelengths of 861, 883, and 998 nm in Vis/NIR region, and 1539, 1858, and 1896 nm in the SWIR region were selected as optimal. Then, the samples were classified into either healthy or defective class using an ensemble method consisting of four classifiers, namely hybrid ANN and imperialist competitive algorithm (ANN-ICA), hybrid ANN and harmony search algorithm (ANN-HS), linear discriminant analysis (LDA), and k-nearest neighbors (KNN), combined with the majority voting (MV) rule. The performance of the classifier was assessed using only the selected wavelengths and using all the spectral data. The total correct classification rates using all the spectral data were 96.3% and 86.1% in SWIR and Vis/NIR ranges, respectively, and using the optimal wavelengths 94.1% and 83.4% in SWIR and Vis/NIR, respectively. The statistical tests revealed that there are no significant differences between these datasets. Interestingly, the best results were obtained using only LDA, achieving 97.7% accuracy for the selected wavelengths in the SWIR spectral range. Full article

(This article belongs to the Special Issue Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques)

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16 pages, 1893 KiB

Open AccessArticle

Rapid, Effective, and Versatile Extraction of Gluten in Food with Application on Different Immunological Methods

by Verónica Segura, Jacobo Díaz, Ángela Ruiz-Carnicer, Alba Muñoz-Suano, Carolina Carrillo-Carrión, Carolina Sousa, Ángel Cebolla and Isabel Comino

Foods 2021, 10(3), 652; https://doi.org/10.3390/foods10030652 - 19 Mar 2021

Cited by 8 | Viewed by 2830

Abstract

One of the main concerns in gluten analysis is to achieve efficient extraction of gluten proteins. Conventional ethanol-based extraction solutions are inefficient and, because of this, it is necessary to use reducing agents or acids for proper solubilization. The extraction recommended by CODEX [...] Read more.

One of the main concerns in gluten analysis is to achieve efficient extraction of gluten proteins. Conventional ethanol-based extraction solutions are inefficient and, because of this, it is necessary to use reducing agents or acids for proper solubilization. The extraction recommended by CODEX Standard 118-1979 (revised 2008) utilizes Cocktail solution (patent WO 02/092633 A1). However, it is harmful with a disgusting odor and is not compatible with some immunological techniques. Here, the versatility and extraction capacity of a new Universal Gluten Extraction Solution (UGES) (patent ES 2 392 412 A1) were evaluated using different methodological conditions, food matrices, and various immunological methods. UGES includes safer compounds for both the user and the environment, and it displayed similar extraction efficiency to that of the extraction method recommended for sandwich enzyme-linked immunosorbent assay (ELISA). The extraction time was significantly reduced from 100 to 40 min, depending on the type of the sample. Furthermore, unlike the currently used solution, UGES is compatible with competitive ELISA. Full article

(This article belongs to the Special Issue Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques)

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12 pages, 1640 KiB

Open AccessArticle

Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools

by Annalisa De Girolamo, Salvatore Cervellieri, Erminia Mancini, Michelangelo Pascale, Antonio Francesco Logrieco and Vincenzo Lippolis

Foods 2020, 9(11), 1551; https://doi.org/10.3390/foods9111551 - 27 Oct 2020

Cited by 11 | Viewed by 3535

Abstract

Italy is the country with the largest durum wheat pasta production and consumption. The mandatory labelling for pasta indicating the country of origin of wheat has made consumers more aware about the consumed pasta products and is influencing their choice towards 100% Italian [...] Read more.

Italy is the country with the largest durum wheat pasta production and consumption. The mandatory labelling for pasta indicating the country of origin of wheat has made consumers more aware about the consumed pasta products and is influencing their choice towards 100% Italian wheat pasta. This aspect highlights the need to promote the use of domestic wheat as well as to develop rapid methodologies for the authentication of pasta. A rapid, inexpensive, and easy-to-use method based on infrared spectroscopy was developed and validated for authenticating pasta made with 100% Italian durum wheat. The study was conducted on pasta marketed in Italy and made with durum wheat cultivated in Italy (n = 176 samples) and on pasta made with mixtures of wheat cultivated in Italy and/or abroad (n = 185 samples). Pasta samples were analyzed by Fourier transform-near infrared (FT-NIR) spectroscopy coupled with supervised classification models. The good performance results of the validation set (sensitivity of 95%, specificity and accuracy of 94%) obtained using principal component-linear discriminant analysis (PC-LDA) clearly demonstrated the high prediction capability of this method and its suitability for authenticating 100% Italian durum wheat pasta. This output is of great interest for both producers of Italian pasta pointing toward authentication purposes of their products and consumer associations aimed to preserve and promote the typicity of Italian products. Full article

(This article belongs to the Special Issue Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques)

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