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Kızılpınar Temizer İ. Botanical origin and elemental content of Turkish honey: Implications for health risks from essential and non-essential elements. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1737-1750. [PMID: 37489603 DOI: 10.1080/09603123.2023.2239738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 07/17/2023] [Indexed: 07/26/2023]
Abstract
Honey, which is popular for its taste and health benefits, can pose health risks due to excessive levels of essential and non-essential elements. Turkey's unique geographical location and biodiversity have made it a major player in the global honey industry. This study analysed Turkish honey samples to determine their botanical origin and elemental content, and to assess non-carcinogenic risks associated with their consumption. Twelve samples were classified as monofloral, while the rest were considered multifloral. The results showed that the levels of elements in the honey samples varied significantly depending on the plant source and geographical location (p < 0.05). However, the health risk assessment for both adults and children indicated that the levels of these elements do not pose a health risk. Principal component -analysis has revealed a correlation among the elements present in honey samples. Overall, the risk of exposure to toxic elements in honey is low unless consumed excessively.
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Affiliation(s)
- İlginç Kızılpınar Temizer
- Vocational School of Health Services, Department of Medical Services and Techniques, Giresun University, Giresun, Turkey
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2
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Aycart DF, Sims CA, Laborde JEA, Andrade JM. Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study. J Nephrol 2024; 37:159-169. [PMID: 37796432 DOI: 10.1007/s40620-023-01772-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Accepted: 08/18/2023] [Indexed: 10/06/2023]
Abstract
BACKGROUND Adults with chronic kidney disease (CKD) have different protein requirements than the general population. Limited protein-rich baked snack options are available for CKD adults. The purpose of this proof of concept study was to develop two protein-rich baked snacks made with whey protein isolate and soy protein isolate and to evaluate their quality characteristics and sensory perceptions for adults with CKD. METHODS A control formulation was obtained from the American Association of Cereal Chemists to develop three formulations-dried milk (control), whey protein isolate and soy protein isolate at an unbaked weight of 30 g. Product quality characteristics included moisture content, water activity, shape and size, and texture profile. For the sensory perception, healthy adults (n = 101) and adults with CKD (n = 57) completed a 9-point hedonic scale for appearance, flavor, texture, and overall acceptability. RESULTS Protein content for the whey protein isolate and soy protein isolate reached 20% total weight. Despite containing similar moisture, both formulations were harder than the control (p < 0.001). Healthy participants preferred the whey protein isolate-based snack over the soy protein isolate-based snack for all attributes (p < 0.05). Differences in the same attributes were not perceived among CKD participants (p > 0.05). Open-ended responses from both healthy and CKD participants indicated that the soy protein isolate formulation was softer and sweeter compared to the whey protein isolate formulation. CONCLUSION Overall, adults with CKD preferred both the whey protein isolate-and soy protein isolate-formulated snacks. These protein-rich baked snacks can be further modified to serve as an alternative snack choice for adults with CKD and used in future clinical trials.
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Affiliation(s)
- Danielle F Aycart
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32606, USA
| | - Charles A Sims
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32606, USA
| | - Juan E Andrade Laborde
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32606, USA
| | - Jeanette M Andrade
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32606, USA.
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Ahuja V, Singh A, Paul D, Dasgupta D, Urajová P, Ghosh S, Singh R, Sahoo G, Ewe D, Saurav K. Recent Advances in the Detection of Food Toxins Using Mass Spectrometry. Chem Res Toxicol 2023; 36:1834-1863. [PMID: 38059476 PMCID: PMC10731662 DOI: 10.1021/acs.chemrestox.3c00241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 10/30/2023] [Accepted: 11/08/2023] [Indexed: 12/08/2023]
Abstract
Edibles are the only source of nutrients and energy for humans. However, ingredients of edibles have undergone many physicochemical changes during preparation and storage. Aging, hydrolysis, oxidation, and rancidity are some of the major changes that not only change the native flavor, texture, and taste of food but also destroy the nutritive value and jeopardize public health. The major reasons for the production of harmful metabolites, chemicals, and toxins are poor processing, inappropriate storage, and microbial spoilage, which are lethal to consumers. In addition, the emergence of new pollutants has intensified the need for advanced and rapid food analysis techniques to detect such toxins. The issue with the detection of toxins in food samples is the nonvolatile nature and absence of detectable chromophores; hence, normal conventional techniques need additional derivatization. Mass spectrometry (MS) offers high sensitivity, selectivity, and capability to handle complex mixtures, making it an ideal analytical technique for the identification and quantification of food toxins. Recent technological advancements, such as high-resolution MS and tandem mass spectrometry (MS/MS), have significantly improved sensitivity, enabling the detection of food toxins at ultralow levels. Moreover, the emergence of ambient ionization techniques has facilitated rapid in situ analysis of samples with lower time and resources. Despite numerous advantages, the widespread adoption of MS in routine food safety monitoring faces certain challenges such as instrument cost, complexity, data analysis, and standardization of methods. Nevertheless, the continuous advancements in MS-technology and its integration with complementary techniques hold promising prospects for revolutionizing food safety monitoring. This review discusses the application of MS in detecting various food toxins including mycotoxins, marine biotoxins, and plant-derived toxins. It also explores the implementation of untargeted approaches, such as metabolomics and proteomics, for the discovery of novel and emerging food toxins, enhancing our understanding of potential hazards in the food supply chain.
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Affiliation(s)
- Vishal Ahuja
- University
Institute of Biotechnology, Chandigarh University, Mohali, Punjab 140413, India
- University
Centre for Research & Development, Chandigarh
University, Mohali, Punjab 140413, India
| | - Amanpreet Singh
- Department
of Chemistry, University Institute of Science, Chandigarh University, Mohali, Punjab 140413, India
| | - Debarati Paul
- Amity
Institute of Biotechnology, AUUP, Noida, Uttar Pradesh 201313, India
| | - Diptarka Dasgupta
- Material
Resource Efficiency Division, CSIR-Indian
Institute of Petroleum, Dehradun 248005, India
| | - Petra Urajová
- Laboratory
of Algal Biotechnology-Centre Algatech, Institute of Microbiology of the Czech Academy of Sciences, Třeboň 379
01, Czech Republic
| | - Sounak Ghosh
- Laboratory
of Algal Biotechnology-Centre Algatech, Institute of Microbiology of the Czech Academy of Sciences, Třeboň 379
01, Czech Republic
| | - Roshani Singh
- Laboratory
of Algal Biotechnology-Centre Algatech, Institute of Microbiology of the Czech Academy of Sciences, Třeboň 379
01, Czech Republic
| | - Gobardhan Sahoo
- Laboratory
of Algal Biotechnology-Centre Algatech, Institute of Microbiology of the Czech Academy of Sciences, Třeboň 379
01, Czech Republic
| | - Daniela Ewe
- Laboratory
of Algal Biotechnology-Centre Algatech, Institute of Microbiology of the Czech Academy of Sciences, Třeboň 379
01, Czech Republic
| | - Kumar Saurav
- Laboratory
of Algal Biotechnology-Centre Algatech, Institute of Microbiology of the Czech Academy of Sciences, Třeboň 379
01, Czech Republic
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Košutić M, Djalović I, Filipović J, Jakšić S, Filipović V, Nićetin M, Lončar B. The Development of Novel Functional Corn Flakes Produced from Different Types of Maize ( Zea mays L.). Foods 2023; 12:4257. [PMID: 38231708 DOI: 10.3390/foods12234257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 11/17/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59. Overall, the combination of Tukey's HSD test and PCA enabled a comprehensive analysis of the observed corn products and allowed us to identify satiating and significant differences between attributes and create a classification of the samples based on those differences. Corn flakes from black corn flour on a screw speed of 350 rpm is a new product with good physical-technological and functional properties due to a higher level of antioxidant activity. The last three samples have a significantly higher percentage of free radical inhibition compared with the other samples according to TPC and TFC. This product has the potential to be found on the market as a new product with functional properties.
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Affiliation(s)
- Milenko Košutić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivica Djalović
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maxim Gorki 30, 21000 Novi Sad, Serbia
| | - Jelena Filipović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Snežana Jakšić
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maxim Gorki 30, 21000 Novi Sad, Serbia
| | - Vladimir Filipović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Milica Nićetin
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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Labsvards KD, Rudovica V, Borisova A, Kokina K, Bertins M, Naumenko J, Viksna A. Multi-Element Profile Characterization of Monofloral and Polyfloral Honey from Latvia. Foods 2023; 12:4091. [PMID: 38002149 PMCID: PMC10670016 DOI: 10.3390/foods12224091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 11/01/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
Honey is of scientific interest mainly due to its health-promoting and antibacterial properties, which are also associated with its floral origins. However, the methods for confirming honey floral origins are quite limited and require improvements. One method suggested in the search for a multi-method approach to evaluating the floral origins of Latvian honey is inductively coupled plasma mass spectrometry (ICP-MS). This study investigated the multi-element profile of 83 honey samples of well-specified floral origins. The main findings included using Ba, Ca, Cs, Fe, and Rb as indicator elements for heather honey. The chemometric evaluation supported the use of ICP-MS for distinguishing heather honey from other types of honey. The Latvian polyfloral honey multi-element profile was defined and compared to honey samples with other geographical origins. Additionally, the multi-element profiles of buckwheat, clover, and polyfloral honey proteins were investigated to clarify whether the majority of elements were bound with proteins or not. Preliminary results indicated that Ca, K, Mg, Mn, Na, and Sr were mainly found in non-protein-bound forms, while the majority of Al, Cu, Ni, and Zn were in the form of large chemical structures (>10 kDa).
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Affiliation(s)
- Kriss Davids Labsvards
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (M.B.); (J.N.); (A.V.)
- Institute of Food Safety, Animal Health and Environment “BIOR”, Lejupes Street 3, LV-1076 Riga, Latvia; (A.B.); (K.K.)
| | - Vita Rudovica
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (M.B.); (J.N.); (A.V.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment “BIOR”, Lejupes Street 3, LV-1076 Riga, Latvia; (A.B.); (K.K.)
| | - Kristina Kokina
- Institute of Food Safety, Animal Health and Environment “BIOR”, Lejupes Street 3, LV-1076 Riga, Latvia; (A.B.); (K.K.)
| | - Maris Bertins
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (M.B.); (J.N.); (A.V.)
| | - Jevgenija Naumenko
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (M.B.); (J.N.); (A.V.)
| | - Arturs Viksna
- Department of Chemistry, University of Latvia, Jelgavas Street 1, LV-1004 Riga, Latvia; (V.R.); (M.B.); (J.N.); (A.V.)
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Mustari A, Alam M, Khatun M, Rockybul Alam M, Alam Miah M, Haque Chowdhury E. Coral fossil: A potential adsorbent of natural source for cadmium removal in broilers. Saudi J Biol Sci 2023; 30:103742. [PMID: 37538949 PMCID: PMC10394008 DOI: 10.1016/j.sjbs.2023.103742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 07/04/2023] [Accepted: 07/14/2023] [Indexed: 08/05/2023] Open
Abstract
Cadmium (Cd) is a pollutant that poses a health risk for humans and animals. Coral fossil (CF) acts as an adsorbent, yet limited knowledge is available on impacts of CF on Cd toxicities. The work was performed to figure out the effects of CF on hematobiochemical details and specific organs in Cd exposed broilers. The experiment was carried out with 45 broilers and were divided into three groups (15 in each). Group A was served as control. The birds in group B received Cd (75 mg /kg b. w.) orally. Whereas group C was orally supplemented with Cd (75 mg /kg b. w.) and CF (1 gm/kg b. w.). The trial was lasted for 30 days. For hematobiochemical analysis, blood samples were drawn, and sera were separated. Liver, kidney and muscle were collected to assess accumulation concentration. Brain, liver and kidney samples were also collected for histopathological study. The results showed that hematological parameters (TEC, Hb, PCV, MCV, MCH, MCHC and DLC) were altered by Cd but restored with CF supplementation. Liver (AST, ALT and ALP) and kidney (total protein and creatinine) biomarkers were increased significantly in Cd treated broilers while decreased significantly after CF supplementation. CF reduced accumulation concentration of Cd in liver, kidney and muscle. Cd intoxicated broilers showed degenerative changes in brain, hyperplastic bile duct and proliferation of renal tubular epithelium with focal degeneration and necrosis; and these were improved after CF supplementation. Therefore, it can be concluded that CF is a potential adsorbent against Cd toxicities.
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Affiliation(s)
- Afrina Mustari
- Department of Physiology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensigh 2202, Bangladesh
| | - Mahabub Alam
- Department of Physiology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensigh 2202, Bangladesh
| | - Murshida Khatun
- Department of Physiology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensigh 2202, Bangladesh
| | - Md. Rockybul Alam
- Department of Physiology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensigh 2202, Bangladesh
| | - Mohammad Alam Miah
- Department of Physiology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensigh 2202, Bangladesh
| | - Emdadul Haque Chowdhury
- Department of Pathology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensigh 2202, Bangladesh
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Wati LR, Sargowo D, Nurseta T, Zuhriyah L, Rahardjo B. Correlations Among Maternal and Infant Factors, Lead Exposure, and Serum Prolactin Levels During Lactation: A Cross-sectional Study in Indonesia. J Prev Med Public Health 2023; 56:422-430. [PMID: 37735831 PMCID: PMC10579643 DOI: 10.3961/jpmph.23.238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Accepted: 07/28/2023] [Indexed: 09/23/2023] Open
Abstract
OBJECTIVES Prolactin is vital for breastfeeding and milk production, and its secretion is influenced by factors related to the mother, infant, and environment. To date, no study has concurrently investigated the correlation of these factors with serum prolactin levels during lactation. Therefore, the objective of this study was to investigate the correlations among maternal and infant factors, lead exposure, and serum prolactin levels during lactation. METHODS A cross-sectional approach was employed in Surabaya, Indonesia, among 110 exclusively lactating mothers. The mothers' daily diets were determined using multiple 24-hour recalls, while blood lead levels were measured with inductively coupled plasma mass spectrometry. Serum prolactin levels were assessed using the electrochemiluminescence immunoassay. For bivariate analysis, we employed the Spearman correlation, Mann-Whitney, and Kruskal-Wallis tests, while for multivariate analysis, we utilized multiple linear regression. RESULTS The average serum prolactin level of the lactating mothers was 129.19±88.96 ng/mL. Positive correlations were found between serum prolactin levels and breastfeeding frequency (p < 0.001), protein intake (p < 0.001), and calcium intake (p = 0.011) but had negative correlation with blood lead levels (p < 0.001) and vitamin B6 intake (p = 0.003). Additionally, prolactin levels were not significantly associated with maternal age; parity; intake of calories, vitamin D, vitamin E, zinc, folic acid, magnesium, or iron; infant age; or infant sex. CONCLUSIONS Breastfeeding frequency had a stronger positive relationship with serum prolactin levels than protein and calcium intake. However, lead exposure was associated with reduced serum prolactin levels during lactation. Consequently, specific interventions from policymakers are necessary to manage breastfeeding in mothers exposed to lead.
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Affiliation(s)
- Linda Ratna Wati
- Doctoral Study Program in Medical Science, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
- Department of Midwifery, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
| | - Djanggan Sargowo
- Department of Cardiology and Vascular Medicine, Faculty of Medicine, Universitas Brawijaya/Universitas Brawijaya Hospital, Malang, Indonesia
| | - Tatit Nurseta
- Department of Obstetrics and Gynaecology, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
| | - Lilik Zuhriyah
- Department of Public Health, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
| | - Bambang Rahardjo
- Department of Obstetrics and Gynaecology, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
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Zeiner M, Fiedler H, Juranović Cindrić I, Nemet I, Toma D, Habinovec I. Preliminary Study of Pepper Types Based on Multielement Content Combined with Chemometrics. Foods 2023; 12:3132. [PMID: 37628131 PMCID: PMC10453101 DOI: 10.3390/foods12163132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
Different types of pepper (Piper nigrum L.) and cayenne pepper (Capsicum annuum L.) are widely used spices that exhibit therapeutic properties in addition to nutritional properties. In order to characterize these foods in further detail, the content of macro- (Ca, K, Mg, Na) and microelements (Ag, Al, As, Ba, Be, Bi, Cd, Co, Cr, Cu, Fe, Ga, Li, Mn, Mo, Ni, Pb, Rb, Se, Sr, Te, Tl, V and Zn) of four pepper types was determined via inductively coupled plasma mass spectrometry (ICP-MS) after microwave-assisted digestion using nitric acid and hydrogen peroxide. The obtained results were then evaluated using chemometric methods. The content of macroelements and microelements lies in the expected ranges for such spices but differs significantly between different types. The content of macro- and microelements is characteristic for pepper types originating from different plant species, but also based on further processing. Whilst green and black pepper are similar to each other, clearly diverse patterns are obtained for white pepper (different processing method) and cayenne pepper (different plant species).
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Affiliation(s)
- Michaela Zeiner
- Man-Technology-Environment Research Centre, School of Science and Technology, Örebro University, Fakultetsgatan 1, 70182 Örebro, Sweden;
| | - Heidelore Fiedler
- Man-Technology-Environment Research Centre, School of Science and Technology, Örebro University, Fakultetsgatan 1, 70182 Örebro, Sweden;
| | - Iva Juranović Cindrić
- Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia; (I.J.C.); (I.N.); (I.H.)
| | - Ivan Nemet
- Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia; (I.J.C.); (I.N.); (I.H.)
| | - Doris Toma
- Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia; (I.J.C.); (I.N.); (I.H.)
| | - Iva Habinovec
- Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, 10000 Zagreb, Croatia; (I.J.C.); (I.N.); (I.H.)
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Pérez-Rodríguez M, Jazmin Hidalgo M, Mendoza A, González LT, Longoria Rodríguez F, Casimiro Goicoechea H, Gerardo Pellerano R. Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient. Food Chem X 2023; 18:100744. [PMID: 37397223 PMCID: PMC10314195 DOI: 10.1016/j.fochx.2023.100744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 05/24/2023] [Accepted: 06/06/2023] [Indexed: 07/04/2023] Open
Abstract
This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, V, and Zn were later measured by ICP-MS. Results confirmed the suitability of the analyzed samples for human consumption. Multielemental data underwent autoscaling preprocessing for then applying PCA, CART, and LDA to input data set. LDA model accomplished the highest classification modeling performance with a success rate of 92%, making it the suitable model for reliable cereal bar prediction. The proposed method demonstrates the potential of trace element fingerprints in distinguishing cereal bar samples according to their type (conventional and gluten-free) and principal ingredient (fruit, yogurt, chocolate), thereby contributing to global efforts for food authentication.
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Affiliation(s)
- Michael Pérez-Rodríguez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Melisa Jazmin Hidalgo
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
| | - Alberto Mendoza
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Lucy T. González
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Francisco Longoria Rodríguez
- Centro de Investigación en Materiales Avanzados, S. C. (CIMAV), Unidad Monterrey, Alianza Norte 202, Apodaca 66628, N.L., Mexico
| | - Héctor Casimiro Goicoechea
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe 3000, Argentina
| | - Roberto Gerardo Pellerano
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
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Nguyen QT, Nguyen TT, Le VN, Nguyen NT, Truong NM, Hoang MT, Pham TPT, Bui QM. Towards a Standardized Approach for the Geographical Traceability of Plant Foods Using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and Principal Component Analysis (PCA). Foods 2023; 12:1848. [PMID: 37174386 PMCID: PMC10177964 DOI: 10.3390/foods12091848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/24/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
This paper presents a systematic literature review focused on the use of inductively coupled plasma mass spectrometry (ICP-MS) combined with PCA, a multivariate technique, for determining the geographical origin of plant foods. Recent studies selected and applied the ICP-MS analytical method and PCA in plant food geographical traceability. The collected results from many previous studies indicate that ICP-MS with PCA is a useful tool and is widely used for authenticating and certifying the geographic origin of plant food. The review encourages scientists and managers to discuss the possibility of introducing an international standard for plant food traceability using ICP-MS combined with PCA. The use of a standard method will reduce the time and cost of analysis and improve the efficiency of trade and circulation of goods. Furthermore, the main steps needed to establish the standard for this traceability method are reported, including the development of guidelines and quality control measures, which play a pivotal role in providing authentic product information through each stage of production, processing, and distribution for consumers and authority agencies. This might be the basis for establishing the standards for examination and controlling the quality of foods in the markets, ensuring safety for consumers.
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Affiliation(s)
- Quang Trung Nguyen
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Hanoi 11353, Vietnam; (Q.T.N.); (V.N.L.); (N.T.N.); (N.M.T.); (M.T.H.); (T.P.T.P.)
- Institute of Environmental Science and Public Health, Vietnam Union of Science and Technology Association, Hanoi 11353, Vietnam;
| | - Thanh Thao Nguyen
- Institute of Environmental Science and Public Health, Vietnam Union of Science and Technology Association, Hanoi 11353, Vietnam;
| | - Van Nhan Le
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Hanoi 11353, Vietnam; (Q.T.N.); (V.N.L.); (N.T.N.); (N.M.T.); (M.T.H.); (T.P.T.P.)
- Faculty of Chemistry, Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 11353, Vietnam
| | - Ngoc Tung Nguyen
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Hanoi 11353, Vietnam; (Q.T.N.); (V.N.L.); (N.T.N.); (N.M.T.); (M.T.H.); (T.P.T.P.)
| | - Ngoc Minh Truong
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Hanoi 11353, Vietnam; (Q.T.N.); (V.N.L.); (N.T.N.); (N.M.T.); (M.T.H.); (T.P.T.P.)
| | - Minh Tao Hoang
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Hanoi 11353, Vietnam; (Q.T.N.); (V.N.L.); (N.T.N.); (N.M.T.); (M.T.H.); (T.P.T.P.)
| | - Thi Phuong Thao Pham
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Hanoi 11353, Vietnam; (Q.T.N.); (V.N.L.); (N.T.N.); (N.M.T.); (M.T.H.); (T.P.T.P.)
| | - Quang Minh Bui
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Hanoi 11353, Vietnam; (Q.T.N.); (V.N.L.); (N.T.N.); (N.M.T.); (M.T.H.); (T.P.T.P.)
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Gulino F, Calà E, Cozzani C, Vaccari L, Oddone M, Aceto M. On the Traceability of Honey by Means of Lanthanide Distribution. Foods 2023; 12:foods12091803. [PMID: 37174340 PMCID: PMC10178145 DOI: 10.3390/foods12091803] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
Honey is a natural food appreciated all over the world since antiquity due to its well-recognised beneficial properties. However, it is also considered among the most counterfeited foods. Therefore, analytical methods are currently being developed to allow the verifying of its geographic provenance and its botanical origin. Trace- and ultra-trace elements are usually exploited as chemical descriptors in authentication studies, as they allow the properties declared in the label to be verified. A different matter is to trace a food by means of traceability, that is, to find the link between a food and the soil in which this food originates. For traceability, it has been demonstrated in several studies that the lanthanides are particularly useful to find this link. In the present study, the traceability of the honey chain has been studied by means of ICP-MS and ICP-OES analysis, by comparing the lanthanide distributions of 17 different monofloral honey chains, each one composed of honey, flowers and soil in which such flowers grew. The results show that, while the fingerprint of soil, described by the lanthanide distribution, is transmitted unaltered from soil to flowers, a slight fractionation on the heavier lanthanides (from Dy to Lu) occurs in the passage from flowers to honey.
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Affiliation(s)
- Federica Gulino
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
| | - Elisa Calà
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
| | - Christian Cozzani
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
| | - Lorenzo Vaccari
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
| | - Matteo Oddone
- Thermo Fisher Scientific, Strada Rivoltana, 20090 Rodano, MI, Italy
| | - Maurizio Aceto
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica, Università degli Studi del Piemonte Orientale, Piazza S. Eusebio, 5, 13100 Vercelli, VC, Italy
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