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Rapa M, Ferrante M, Rodushkin I, Paulukat C, Conti ME. Venetian Protected Designation of origin wines traceability: Multi-elemental, isotopes and chemometric analysis. Food Chem 2023; 404:134771. [DOI: 10.1016/j.foodchem.2022.134771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 11/28/2022]
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Mazarakioti EC, Zotos A, Thomatou AA, Kontogeorgos A, Patakas A, Ladavos A. Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products' and Foods' Origin. Foods 2022; 11:foods11223705. [PMID: 36429296 PMCID: PMC9689705 DOI: 10.3390/foods11223705] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Fraudulent practices are the first and foremost concern of food industry, with significant consequences in economy and human's health. The increasing demand for food has led to food fraud by replacing, mixing, blending, and mislabeling products attempting to increase the profits of producers and companies. Consequently, there was the rise of a multidisciplinary field which encompasses a large number of analytical techniques aiming to trace and authenticate the origins of agricultural products, food and beverages. Among the analytical strategies have been developed for the authentication of geographical origin of foodstuff, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) increasingly dominates the field as a robust, accurate, and highly sensitive technique for determining the inorganic elements in food substances. Inorganic elements are well known for evaluating the nutritional composition of food products while it has been shown that they are considered as possible tracers for authenticating the geographical origin. This is based on the fact that the inorganic component of identical food type originating from different territories varies due to the diversity of matrix composition. The present systematic literature review focusing on gathering the research has been done up-to-date on authenticating the geographical origin of agricultural products and foods by utilizing the ICP-MS technique. The first part of the article is a tutorial about food safety/control and the fundaments of ICP-MS technique, while in the second part the total research review is discussed.
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Affiliation(s)
- Eleni C. Mazarakioti
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (E.C.M.); (A.L.); Tel.: +30-26410-74126 (A.L.)
| | - Anastasios Zotos
- Department of Sustainable Agriculture, University of Patras, 30100 Agrinio, Greece
| | - Anna-Akrivi Thomatou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Achilleas Kontogeorgos
- Department of Agriculture, International Hellenic University, 57001 Thessaloniki, Greece
| | - Angelos Patakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Athanasios Ladavos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (E.C.M.); (A.L.); Tel.: +30-26410-74126 (A.L.)
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Khalafyan AA, Temerdashev ZA, Abakumov AG, Yakuba YF. Chemometric Estimation of the Contributions of Metals and Volatile Compounds to the Sensory Properties of Some Natural Grape Wines. JOURNAL OF ANALYTICAL CHEMISTRY 2021. [DOI: 10.1134/s1061934821080074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Authentication of American ginseng (Panax quinquefolius L.) from different origins by linear discriminant analysis of multi-elements. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03816-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Manning L, Kowalska A. Illicit Alcohol: Public Health Risk of Methanol Poisoning and Policy Mitigation Strategies. Foods 2021; 10:1625. [PMID: 34359495 PMCID: PMC8303512 DOI: 10.3390/foods10071625] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/09/2021] [Accepted: 07/09/2021] [Indexed: 12/16/2022] Open
Abstract
Illicit (unrecorded) alcohol is a critical global public health issue because it is produced without regulatory and market oversight with increased risk of safety, quality and adulteration issues. Undertaking iterative research to draw together academic, contemporary and historic evidence, this paper reviews one specific toxicological issue, methanol, in order to identify the policy mitigation strategies of interest. A typology of illicit alcohol products, including legal products, illegal products and surrogate products, is created. A policy landscape matrix is produced that synthesizes the drivers of illicit alcohol production, distribution, sale and consumption, policy measures and activity related signals in order to inform policy development. The matrix illustrates the interaction between capabilities, motivations and opportunities and factors such as access, culture, community norms and behavior, economic drivers and knowledge and information and gives insight into mitigation strategies against illicit alcohol sale and consumption, which may prove of value for policymakers in various parts of the world.
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Affiliation(s)
- Louise Manning
- School of Agriculture, Food and the Environment, Royal Agricultural University, Stroud Road, Cirencester GL7 6JS, UK
| | - Aleksandra Kowalska
- Institute of Economics and Finance, Maria Curie-Skłodowska University, pl. Marii Curie-Skłodowskiej 5, 20-031 Lublin, Poland;
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Ontañón I, Sánchez D, Sáez V, Mattivi F, Ferreira V, Arapitsas P. Liquid Chromatography-Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13367-13379. [PMID: 33063507 DOI: 10.1021/acs.jafc.0c04118] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The aim of this work was to study the physicochemical changes of eight red wines stored under conditions differing in O2 exposure and temperature and time under anoxia. The methods used to analyze the wines included the measurement of volatile sulfur compounds, color, tannin (T) polymerization, and liquid chromatography-mass spectrometry untargeted metabolomic fingerprint. After 3 months, the color of the oxidized samples evolved 4-5 times more intensively than in wines stored under anoxia. The major metabolomic differences between oxidative and anoxic conditions were linked to reactions of acetaldehyde (favored in oxidative) and SO2 (favored in anoxia). In the presence of oxygen, the C-4 carbocation of flavanols delivered ethyl-linked tannin-anthocyanin (T-A) and tannin-tannin (T-T) adducts, pyranoanthocyanins, and sulfonated indoles, while under reduction, the C-4 carbocation delivered direct linked T-A adducts, rearranged T-T adducts, and sulfonated tannins. Some of these last reactions could be related to the accumulation of reduced species, eventually ending with reductive off-odors.
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Affiliation(s)
- I Ontañón
- Laboratorio de Análisis del Aroma y Enología, Departamento de Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza, Calle de Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - D Sánchez
- Laboratorio de Análisis del Aroma y Enología, Departamento de Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza, Calle de Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - V Sáez
- Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy
| | - F Mattivi
- Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy
- Department of Cellular, Computational, and Integrative Biology (CIBIO), University of Trento, Via Sommarive 9, 38123 Povo, Trento, Italy
| | - V Ferreira
- Laboratorio de Análisis del Aroma y Enología, Departamento de Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza, Calle de Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - P Arapitsas
- Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy
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Fuzzy Divisive Hierarchical Associative-Clustering Applied to Different Varieties of White Wines According to Their Multi-Elemental Profiles. Molecules 2020; 25:molecules25214955. [PMID: 33114682 PMCID: PMC7662284 DOI: 10.3390/molecules25214955] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/20/2020] [Accepted: 10/23/2020] [Indexed: 11/21/2022] Open
Abstract
Wine data are usually characterized by high variability, in terms of compounds and concentration ranges. Chemometric methods can be efficiently used to extract and exploit the meaningful information contained in such data. Therefore, the fuzzy divisive hierarchical associative-clustering (FDHAC) method was efficiently applied in this study, for the classification of several varieties of Romanian white wines, using the elemental profile (concentrations of 30 elements analyzed by ICP-MS). The investigated wines were produced in four different geographical areas of Romania (Transylvania, Moldova, Muntenia and Oltenia). The FDHAC algorithm provided not only a fuzzy partition of the investigated white wines, but also a fuzzy partition of considered characteristics. Furthermore, this method is unique because it allows a 3D bi-plot representation of membership degrees corresponding to wine samples and elements. In this way, it was possible to identify the most specific elements (in terms of highest, smallest or intermediate concentration values) to each fuzzy partition (group) of wine samples. The chemical elements that appeared to be more powerful for the differentiation of the wines produced in different Romanian areas were: K, Rb, P, Ca, B, Na.
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Canuti V, Cantu A, Picchi M, Lerno LA, Tanabe CK, Zanoni B, Heymann H, Ebeler SE. Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy. Foods 2020; 9:foods9081088. [PMID: 32784991 PMCID: PMC7466209 DOI: 10.3390/foods9081088] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 07/31/2020] [Accepted: 08/07/2020] [Indexed: 11/16/2022] Open
Abstract
Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is one of the most cultivated Italian red grape varieties in California. Despite the global distribution of this variety, there is a lack of international studies on Sangiovese grapes and wines. For this reason, the present study aimed to compare 20 commercial Sangiovese wines from 2017 harvest, 9 produced in Italy (Tuscany) and 11 in California, in order to evaluate the intrinsic and perceived quality. The eligibility, identity, and style properties (the intrinsic quality) of the wines were evaluated. A group of 11 Italian experts evaluated the perceived quality by rating the typicality of the wines. The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected by the growing area; in particular, the wine resulted very different for the color indices and polyphenol composition. The above differences in intrinsic quality levels did not lead to a different evaluation of the perceived quality (typicality) by the wine experts. The results evidenced that Sangiovese variety is recognizable also if grown outside its original terroir, and fresh and fruity wines were considered more typical. This study expands our current knowledge of Sangiovese wines and the contribution of regional characteristics to the composition of wine.
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Affiliation(s)
- Valentina Canuti
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti 6, 50144 Firenze, Italy; (M.P.); (B.Z.)
- Correspondence:
| | - Annegret Cantu
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
| | - Monica Picchi
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti 6, 50144 Firenze, Italy; (M.P.); (B.Z.)
| | - Larry A. Lerno
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
| | - Courtney K. Tanabe
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti 6, 50144 Firenze, Italy; (M.P.); (B.Z.)
| | - Hildegarde Heymann
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
| | - Susan E. Ebeler
- Department of Viticulture and Enology and The Food Safety and Measurement Facility, University of California, One Shields Avenue, Davis, CA 95616, USA; (A.C.); (L.A.L.); (C.K.T.); (H.H.); (S.E.E.)
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