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Dehelean A, Cristea G, Feher I, Hategan AR, Magdas DA. Differentiation of Transylvanian fruit distillates using supervised statistical tools based on isotopic and elemental fingerprint. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1454-1463. [PMID: 36168887 DOI: 10.1002/jsfa.12241] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/06/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The spirit drinks industry is one of the largest in the world. Fruit distillates require adequate analysis methods combined with statistical tools to build differentiation models, according to distinct criteria (geographical and botanical origin, producer's fingerprint, respectively). Over time a database of alcoholic beverage fingerprints can be generated, being very important for product safety and authenticity control. RESULTS To control the distillates' geographical origin, linear discriminant analysis (LDA) revealed that the cross-validation classification was correct for 88.2% of samples, but partial least squares discriminant analysis (PLS-DA) was slightly better suited for this purpose, with a correct classification rate of 91.2%. LDA effectiveness was proven for the trademark fingerprint differentiation, which was achieved at 93.5%, compared to 89.1% for PLS-DA. The principal predictors obtained by LDA were the same both for geographical origin and producer differentiation: B, δ13 C, Na, Cu, Ca and Be; highlighting the fact that in the production process of distillates each producer used fruits coming from the respective specific region. Through PLS-DA, some of the discrimination markers were the same for geographical origin and producer's identification, but others were completely specific: the rare earth elements Eu and Er only for geographical origin differentiation, and Cu solely as predictor for producer's identification. Regarding distillates' fruit variety, the correct discrimination rates of plum spirits from the rest were 84.2% for PLS-DA and 63% for LDA. CONCLUSION LDA and PLS-DA were suitable for differentiation models development of fruits spirits according to geographical region, producer and fruit variety based on isotopic and elemental fingerprint. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Adriana Dehelean
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Gabriela Cristea
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Ioana Feher
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Ariana Raluca Hategan
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Dana Alina Magdas
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
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Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS. Foods 2022; 11:foods11223617. [PMID: 36429208 PMCID: PMC9689336 DOI: 10.3390/foods11223617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/28/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed after 21, 60, 180, 270, and 365 days of ageing. The elemental composition of the wine spirits, including alkaline, alkaline earth metals, and heavy metals, was assessed by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS). For most of the elements, no significant differences between wine spirits from distinct ageing modalities were observed. Ageing time had significant effect on most of them, with different trends and distinct magnitude of changes, depending on each specific element. The concentrations of the mineral elements found in the wine spirits were very low, especially those of heavy metals, which is quite positive in terms of quality and food safety. Novel information on metals released from chestnut wood to wine spirits confirms its appropriateness for ageing this beverage.
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Development of an Immunoassay for the Detection of Copper Residues in Pork Tissues. BIOSENSORS-BASEL 2021; 11:bios11070235. [PMID: 34356706 PMCID: PMC8301988 DOI: 10.3390/bios11070235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/28/2021] [Accepted: 07/09/2021] [Indexed: 12/01/2022]
Abstract
The presence of high concentrations of copper (Cu) residues in pork is highly concerning and therefore, this study was designed to develop a high-throughput immunoassay for the detection of such residues in edible pork tissues. The Cu content in the pork samples after digestion with HNO3 and H2O2 was measured using a monoclonal antibody (mAb) against a Cu (II)–ethylenediaminetetraacetic acid (EDTA) complex. The resulting solution was neutralized using NaOH at pH 7 and the free metal ions in the solution were chelated with EDTA for the immunoassay detection. An indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) method was developed for Cu ion analysis. The half maximal inhibitory concentration of the mAb against Cu (II)–EDTA was 5.36 ng/mL, the linear detection range varied between 1.30 and 27.0 ng/mL, the limit of detection (LOD) was 0.43 μg/kg, and the limit of quantification (LOQ) was 1.42 μg/kg. The performances of the immunoassay were evaluated using fortified pig serum, liver, and pork samples and had a recovery rate of 94.53–102.24%. Importantly, the proposed immunoassay was compared with inductively coupled plasma mass spectroscopy (ICP-MS) to measure its performance. The detection correlation coefficients of the three types of samples (serum, pork, and liver) were 0.967, 0.976, and 0.983, respectively. Thirty pork samples and six pig liver samples were collected from local markets and Cu was detected with the proposed ic-ELISA. The Cu content was found to be 37.31~85.36 μg/kg in pork samples and 1.04–1.9 mg/kg in liver samples. Furthermore, we detected the Cu content in pigs with feed supplemented with tribasic copper chloride (TBCC) and copper sulfate (CS) (60, 110, and 210 mg/kg in feed). There was no significant difference in Cu accumulation in pork tissues between the TBCC and CS groups, while a remarkable Cu accumulation was found for the CS group in liver at 210 mg/kg, representing more than a two-fold higher level than seen in the TBCC group. Therefore, the proposed immunoassay was found to be robust and sensitive for the detection of Cu, providing a cost effective and practical tool for its detection in food and other complicated samples.
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Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
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Tatarková M, Baška T, Ulbrichtová R, Kuka S, Sovičová M, Štefanová E, Malobická E, Hudečková H. Determination of Cadmium and Chromium in Fruit Spirits Intended for Own Consumption Using Graphite Furnace Atomic Absorption Spectrometry. ACTA MEDICA (HRADEC KRALOVE) 2021; 64:213-217. [PMID: 35285443 DOI: 10.14712/18059694.2022.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
INTRODUCTION Analysis of the occurrence of cadmium and chromium in selected samples of fruit spirits intended for own consumption. MATERIAL AND METHODS In our pilot study, we analysed 89 samples of fruit spirits intended for own consumption. The samples were mineralized with use of microwave decomposition system MULTIWAVE 60 50 Hz and analysed by atomic absorption spectrometry with a graphite furnace (AAS GBC XPLORAA 5000 with GF 5000). RESULTS Most of the analysed samples originated from plums (39), apples (38) and pears (5). The average ethanol concentration was 53.7%. Cadmium and chromium were detected in all samples. The highest concentration of chromium and cadmium was found in the apple spirit (31.9 ± 6.6 μg/l and 40.1 ± 8.3 μg/l). CONCLUSIONS The ethanol concentration in the samples was higher than in distribution spirits. Concentrations of chromium in all samples did not exceed the limit given by the Slovak legislation or the limit of the AMPHORA. The permissible cadmium concentration (10 μg/l according to the AMPHORA) was exceeded in 9 samples. This indicates the potential importance of cadmium compared to chromium. Due to the lack of information in this field, the study presents an important starting point for further research.
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Affiliation(s)
- Mária Tatarková
- Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University in Bratislava, Slovak Republic.
| | - Tibor Baška
- Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University in Bratislava, Slovak Republic
| | - Romana Ulbrichtová
- Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University in Bratislava, Slovak Republic
| | - Stanislav Kuka
- Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University in Bratislava, Slovak Republic
| | - Miroslava Sovičová
- Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University in Bratislava, Slovak Republic
| | - Eliška Štefanová
- Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University in Bratislava, Slovak Republic
| | - Eva Malobická
- Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University in Bratislava, Slovak Republic
| | - Henrieta Hudečková
- Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University in Bratislava, Slovak Republic
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Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation. Molecules 2020; 25:molecules25225266. [PMID: 33198117 PMCID: PMC7696909 DOI: 10.3390/molecules25225266] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 11/08/2020] [Accepted: 11/09/2020] [Indexed: 11/17/2022] Open
Abstract
Alternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit's oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit's ageing, and on chestnut wood effect on wine spirit's mineral composition.
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NASCIMENTO MM, JESUS RMD, SANTOS HM, SILVA JUNIOR ALSD, CAMPOS NMCO, SILVA EGPD, LÔBO IP. Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.04919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Pérez Cid B, Muinelo Martínez M, Vázquez Vázquez FA, Río Segade S. Content and bioavailability of trace elements and nutrients in grape pomace. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6713-6721. [PMID: 31350770 DOI: 10.1002/jsfa.9953] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/16/2019] [Accepted: 07/27/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The possible agricultural use of grape pomace could be limited by the content and mobility of metals. This is influenced by many factors. In this study, the abundance and availability of heavy metals and essential nutrients were evaluated comprehensively in different grape pomace residues from winemaking of five white and red grape varieties, before and after the distillation process. RESULTS The total metal content found in grape pomace skins and seeds confirmed that there was greater metal accumulation in skins than in the corresponding seeds, with the exception of Ca and Mg. The enrichment of all metals (except K) during the distillation stage was confirmed by means of a significant correlation (R = 0.996, P < 0.001) between the metal content obtained in distilled and undistilled samples. Regarding availability, multivariate statistical analysis showed different behavior among elements, but a great similarity for metal mobility in both distilled and undistilled grape pomace samples and in both skins and seeds, except for Mn, Zn and Mg. CONCLUSION The results obtained in this study suggest the potential application of these grape residues as organic fertilizers for agricultural soils, without limitations resulting from heavy metal contamination. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Benita Pérez Cid
- Departamento de Química Analítica y Alimentaria, Facultad de Química, Universidad de Vigo, Vigo, Spain
| | - María Muinelo Martínez
- Departamento de Química Analítica y Alimentaria, Facultad de Química, Universidad de Vigo, Vigo, Spain
| | | | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Grugliasco, Italy
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Rodríguez-Solana R, Carlier JD, Costa MC, Romano A. Multi-element characterisation of carob, fig and almond liqueurs by MP-AES. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.495] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Raquel Rodríguez-Solana
- Faculty of Sciences and Technology, Centre for Mediterranean Bioresources and Food, Ed. 8; University of Algarve, Campus de Gambelas; 8005-139 Faro Portugal
| | - Jorge Dias Carlier
- Marine Science Center; University of Algarve; Campus de Gambelas 8005-139 Faro Portugal
| | - Maria Clara Costa
- Marine Science Center; University of Algarve; Campus de Gambelas 8005-139 Faro Portugal
| | - Anabela Romano
- Faculty of Sciences and Technology, Centre for Mediterranean Bioresources and Food, Ed. 8; University of Algarve, Campus de Gambelas; 8005-139 Faro Portugal
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Cristea G, Voica C, Feher I, Radu S, Magdas DA. Isotopic and Elemental Characterization of Cider Commercialized on Romanian Market. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1434189] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Gabriela Cristea
- Department of Mass Spectrometry, Chromatography and Applied Physics, National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Cezara Voica
- Department of Mass Spectrometry, Chromatography and Applied Physics, National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Ioana Feher
- Department of Mass Spectrometry, Chromatography and Applied Physics, National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Stelian Radu
- Department of Mass Spectrometry, Chromatography and Applied Physics, National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - D. Alina Magdas
- Department of Mass Spectrometry, Chromatography and Applied Physics, National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
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Song X, Hou M, Li Z, Zhu L, Zheng F, Huang M, Sun X, Li H, Chen F, Sun B. Multi-element analysis of Baijiu (Chinese liquors) by ICP-MS and their classification according to geographical origin. FOOD QUALITY AND SAFETY 2018. [DOI: 10.1093/fqsafe/fyx030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Xuebo Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Min Hou
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Zhi Li
- Thermo Fisher Scientific (China), Inc., Beijing, China
| | - Lin Zhu
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Xiaotao Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Hehe Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Feng Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Department of Food, Nutrition and Packaging Sciences, Clemson University, South Carolina, USA
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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Fast and direct screening of copper in micro-volumes of distilled alcoholic beverages by high-resolution continuum source graphite furnace atomic absorption spectrometry. Food Chem 2016; 213:799-805. [DOI: 10.1016/j.foodchem.2016.06.090] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 06/15/2016] [Accepted: 06/26/2016] [Indexed: 01/15/2023]
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13
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Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0604-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ultrasound-assisted extraction for the determination of Cu, Mn, Ca, and Mg in alternative oilseed crops using flame atomic absorption spectrometry. Food Chem 2016; 196:1287-92. [DOI: 10.1016/j.foodchem.2015.10.080] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 09/10/2015] [Accepted: 10/18/2015] [Indexed: 12/20/2022]
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Szymczycha-Madeja A, Welna M, Jamroz P, Lesniewicz A, Pohl P. Advances in assessing the elemental composition of distilled spirits using atomic spectrometry. Trends Analyt Chem 2015. [DOI: 10.1016/j.trac.2014.09.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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