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Liu H, Nie J, Liu Y, Wadood SA, Rogers KM, Yuan Y, Gan RY. A review of recent compound-specific isotope analysis studies applied to food authentication. Food Chem 2023; 415:135791. [PMID: 36868070 DOI: 10.1016/j.foodchem.2023.135791] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 02/27/2023]
Abstract
Compound-specific stable isotope analysis (CSIA) of food products is a relatively new and novel technique used to authenticate food and detect adulteration. This paper provides a review of recent on-line and off-line CSIA applications of plant and animal origin foods, essential oils and plant extracts. Different food discrimination techniques, applications, scope, and recent studies are discussed. CSIA δ13C values are widely used to verify geographical origin, organic production, and adulteration. The δ15N values of individual amino acids and nitrate fertilizers have proven effective to authenticate organic foods, while δ2H and δ18O values are useful to link food products with local precipitation for geographical origin verification. Most CSIA techniques focus on fatty acids, amino acids, monosaccharides, disaccharides, organic acids, and volatile compounds enabling more selective and detailed origin and authentication information than bulk isotope analyses.. In conclusion, CSIA has a stronger analytical advantage for the authentication of food compared to bulk stable isotope analysis, especially for honey, beverages, essential oils, and processed foods.
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Affiliation(s)
- Hongyan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China.
| | - Jing Nie
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Syed Abdul Wadood
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Karyne M Rogers
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; National Isotope Centre, GNS Science, Lower Hutt 5040, New Zealand
| | - Yuwei Yuan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore.
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Gafner S, Blumenthal M, Foster S, Cardellina JH, Khan IA, Upton R. Botanical Ingredient Forensics: Detection of Attempts to Deceive Commonly Used Analytical Methods for Authenticating Herbal Dietary and Food Ingredients and Supplements. JOURNAL OF NATURAL PRODUCTS 2023; 86:460-472. [PMID: 36716213 PMCID: PMC9972475 DOI: 10.1021/acs.jnatprod.2c00929] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Indexed: 05/30/2023]
Abstract
Botanical ingredients are used widely in phytomedicines, dietary/food supplements, functional foods, and cosmetics. Products containing botanical ingredients are popular among many consumers and, in the case of herbal medicines, health professionals worldwide. Government regulatory agencies have set standards (collectively referred to as current Good Manufacturing Practices, cGMPs) with which suppliers and manufacturers must comply. One of the basic requirements is the need to establish the proper identity of crude botanicals in whole, cut, or powdered form, as well as botanical extracts and essential oils. Despite the legal obligation to ensure their authenticity, published reports show that a portion of these botanical ingredients and products are adulterated. Most often, such adulteration is carried out for financial gain, where ingredients are intentionally substituted, diluted, or "fortified" with undisclosed lower-cost ingredients. While some of the adulteration is easily detected with simple laboratory assays, the adulterators frequently use sophisticated schemes to mimic the visual aspects and chemical composition of the labeled botanical ingredient in order to deceive the analytical methods that are used for authentication. This review surveys the commonly used approaches for botanical ingredient adulteration and discusses appropriate test methods for the detection of fraud based on publications by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program, a large-scale international program to inform various stakeholders about ingredient and product adulteration. Botanical ingredients at risk of adulteration include, but are not limited to, the essential oils of lavender (Lavandula angustifolia, Lamiaceae), rose (Rosa damascena, Rosaceae), sandalwood (Santalum album, Santalaceae), and tea tree (Melaleuca alternifolia, Myrtaceae), plus the extracts of bilberry (Vaccinium myrtillus, Ericaceae) fruit, cranberry (Vaccinium macrocarpon, Ericaceae) fruit, elder (Sambucus nigra, Viburnaceae) berry, eleuthero (Eleutherococcus senticosus, Araliaceae) root, ginkgo (Ginkgo biloba, Ginkgoaceae) leaf, grape (Vitis vinifera, Vitaceae) seed, saw palmetto (Serenoa repens, Arecaceae) fruit, St. John's wort (Hypericum perforatum, Hypericaceae) herb, and turmeric (Curcuma longa, Zingiberaceae) root/rhizome, among numerous others.
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Affiliation(s)
- Stefan Gafner
- American
Botanical Council, Austin, Texas 78714, United States
| | - Mark Blumenthal
- American
Botanical Council, Austin, Texas 78714, United States
| | - Steven Foster
- Steven Foster
Group, Eureka Springs, Arkansas 72632, United States
| | | | - Ikhlas A. Khan
- National
Center for Natural Products Research, University
of Mississippi, University, Mississippi 38677, United States
| | - Roy Upton
- American
Herbal Pharmacopoeia, Scotts
Valley, California 95067, United States
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Han S, Cui L, Chen H, Fu Y, Hou H, Hu Q, Yuan Y. Stable isotope characterization of tobacco products: A determination of synthetic or natural nicotine authenticity. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2023; 37:e9441. [PMID: 36411266 DOI: 10.1002/rcm.9441] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 11/17/2022] [Accepted: 11/19/2022] [Indexed: 06/16/2023]
Abstract
RATIONALE "Tobacco-free" or synthetic nicotine products have appeared in some markets, increasing potential health risks and regulatory compliance challenges. Currently, there are few reliable methods for the determination of authenticity of natural and synthetic nicotine. Analytical techniques based on stable isotopes have broad application prospects in the traceability and identification of agricultural products. METHODS Tobacco leaves from four main tobacco production regions in China and different types of tobacco products were extracted with n-hexane and 5% sodium hydroxide to obtain nicotine extracts. Subsequent stable isotope mass spectrometry was performed by analyzing δ2 H, δ13 C, and δ15 N values of nicotine. RESULTS Firstly, results from a batch of 233 samples indicated stable isotopes were closely related to climate and geographical locations and provide a basis for a determination of the origin of tobacco leaves. In addition, the δ2 H values had significant differences between natural and synthetic nicotine and the results indicate a δ2 H value of -163.0‰ could be the threshold for assessing synthetic and natural nicotine. Finally, a total of 239 results further validated the δ2 H value as a metric for source authentication of commercial tobacco products. CONCLUSIONS Synthetic (S)-(-)-nicotine could be accurately and quickly identified using the method developed by measuring δ2 H values in a qualitative manner. To our knowledge, this is the first time a stable isotope mass spectrometry technique has been used for distinguishing the source of nicotine. This technique will aid in the accurate identification, labelling, and regulation of synthetic nicotine-based tobacco products.
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Affiliation(s)
- Shulei Han
- China National Tobacco Quality Supervision and Test Center, Zhengzhou, China
- Key Laboratory of Tobacco Biological Effects, Zhengzhou, China
| | - Lili Cui
- China National Tobacco Quality Supervision and Test Center, Zhengzhou, China
- Key Laboratory of Tobacco Biological Effects, Zhengzhou, China
| | - Huan Chen
- China National Tobacco Quality Supervision and Test Center, Zhengzhou, China
- Key Laboratory of Tobacco Biological Effects, Zhengzhou, China
| | - Ya'ning Fu
- China National Tobacco Quality Supervision and Test Center, Zhengzhou, China
- Key Laboratory of Tobacco Biological Effects, Zhengzhou, China
| | - Hongwei Hou
- China National Tobacco Quality Supervision and Test Center, Zhengzhou, China
- Key Laboratory of Tobacco Biological Effects, Zhengzhou, China
| | - Qingyuan Hu
- China National Tobacco Quality Supervision and Test Center, Zhengzhou, China
- Key Laboratory of Tobacco Biological Effects, Zhengzhou, China
| | - Yuwei Yuan
- Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences; Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou, China
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Brombin V, Mistri E, Bianchini G. Multi stable isotope ratio analysis for the traceability of northern Italian apples. Food Chem X 2022; 16:100514. [DOI: 10.1016/j.fochx.2022.100514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 11/02/2022] [Accepted: 11/15/2022] [Indexed: 11/18/2022] Open
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Authentication of Iranian Saffron (Crocus sativus) Using Stable Isotopes δ13C and δ2H and Metabolites Quantification. Molecules 2022; 27:molecules27206801. [DOI: 10.3390/molecules27206801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/04/2022] [Accepted: 10/07/2022] [Indexed: 11/17/2022] Open
Abstract
Saffron is a very high value-added ingredient used in the food supplement market and contains a high level of safranal. Adding synthetic safranal to saffron, which is significantly cheaper, and falsifying the origin of saffron may represent recurrent fraud. Saffron from different countries was analyzed to determine the stable isotope ratios δ13C and δ2H from safranal by gas chromatography coupled with isotope-ratio mass spectrometry (GC-C/P-IRMS) and the concentration of saffron metabolites with ultra-high performance liquid chromatography coupled with diode array detector (UHPLC-DAD). The isotopic analysis highlighted a higher ratio of δ2H in synthetic safranal than in natural safranal; the mean values were 36‰ (+/− 40) and −210‰ (+/− 35), respectively. The δ13C between Iranian, Spanish and other saffron was significantly different and represents median values of −28.62‰, −30.12‰ and −30.70‰, respectively. Moreover, linear and quadratic discriminant analyses (LDA and QDA) were computed using the two isotope ratios of safranal and the saffron metabolites. A first QDA showed that trans-crocetin and the δ13C of safranal, picrocrocin, and crocin C3 concentrations clearly differentiated Iranian saffron from other origins. A second model identified δ13C, trans-crocetin, crocin C2, crocin C3, and picrocrocin as good predictors to discriminate saffron samples from Iran, Spain, or other origins, with a total ability score classification matrix of 100% and a prediction matrix of 82.5%. This combined approach may be a useful tool to authenticate the origin of unknown saffron.
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Brombin V, Natali C, Frijia G, Schmitt K, Casalini M, Bianchini G. Isotope Geochemistry for Seafood Traceability and Authentication: The Northern Adriatic Manila Clams Case Study. Foods 2022; 11:foods11193054. [PMID: 36230130 PMCID: PMC9562164 DOI: 10.3390/foods11193054] [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: 08/29/2022] [Revised: 09/21/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
In Italy, the production of manila clams (Ruditapes philippinarum, Adams and Reeve, 1850) is mainly localized in northern Adriatic lagoons in the Po River delta, where shellfish farming provides important socio-economic revenue. However, in our globalized world, the seafood market is threated by fraudulent activities, in which agri-food products whose provenance is not certified are sold, posing a risk to consumer health. Multi-isotope ratio analysis is commonly used to trace the provenance of goods produced in different countries with different climatic and environmental conditions. Here, we investigated the reliability of this approach in terms of tracing the exact provenance of manila clams harvested in three Adriatic northern lagoons that are close to each other. We also verified the origin of samples bought at a local supermarket with a certificate of provenance. We carried out elemental analyses of carbon (C), nitrogen (N), and sulfur (S) and the respective isotopic ratios (13C/12C; 15N/14N; 34S/32S) on manila clam tissues, plus isotopic analyses of carbon (13C/12C), oxygen (18O/16O), and strontium (87Sr/86Sr) on manila clam shells. Each isotopic parameter can be used to identify the marine and continental contributions of water and/or nutrient supplies occurring in the lagoons. Therefore, the combination of isotopic parameters in a linear discriminant analysis (LDA) allowed for the identification of the lagoons in which the manila clams were produced.
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Affiliation(s)
- Valentina Brombin
- Department of Physics and Earth Sciences, University of Ferrara, Via Giuseppe Saragat 1, 44122 Ferrara, Italy
| | - Claudio Natali
- Department of Earth Sciences, University of Florence, Via La Pira 4, 50121 Florence, Italy
| | - Gianluca Frijia
- Department of Physics and Earth Sciences, University of Ferrara, Via Giuseppe Saragat 1, 44122 Ferrara, Italy
| | - Katharina Schmitt
- Institute of Geosciences, University of Mainz, Johann-Joachim-Becher-Weg 21, 55128 Mainz, Germany
| | - Martina Casalini
- Department of Earth Sciences, University of Florence, Via La Pira 4, 50121 Florence, Italy
| | - Gianluca Bianchini
- Department of Physics and Earth Sciences, University of Ferrara, Via Giuseppe Saragat 1, 44122 Ferrara, Italy
- Correspondence:
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Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking. Molecules 2022; 27:molecules27144495. [PMID: 35889368 PMCID: PMC9322690 DOI: 10.3390/molecules27144495] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/03/2022] [Accepted: 07/12/2022] [Indexed: 02/01/2023] Open
Abstract
Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substituting semolina with 0, 1, 2, 3, 4, and 5 g/100 g of GL. Then, the pasta samples were assessed for color, cooking properties, sensory features, mechanical properties, total phenolic content (TPC), and antioxidant activity (AA). The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and enriched pasta samples ranged from 2.54 to 6.89 and 5.60 to 11.06 (for uncooked and cooked pasta, respectively). The addition of GL also caused an increase in the optimal cooking time and cooking loss. Moreover, a significant increase in stretching force was observed in cooked pasta. Sensory evaluation revealed that substitution of semolina with up to 2 g/100 g GL did not affect the smell, taste, and color of pasta. Most importantly, GL-enriched pasta was characterized by higher TPC and higher AA compared to the control samples. In summary, our results recommend partial replacement of semolina by GL (up to 3 g/100 g) in pasta production.
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Cuchet A, Anchisi A, Schiets F, Clément Y, Lantéri P, Bonnefoy C, Jame P, Carénini E, Casabianca H. Determination of enantiomeric and stable isotope ratio fingerprints of active secondary metabolites in neroli (Citrus aurantium L.) essential oils for authentication by multidimensional gas chromatography and GC-C/P-IRMS. J Chromatogr B Analyt Technol Biomed Life Sci 2021; 1185:123003. [PMID: 34731745 DOI: 10.1016/j.jchromb.2021.123003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 09/20/2021] [Accepted: 10/15/2021] [Indexed: 11/28/2022]
Abstract
Neroli essential oil (EO), extracted from bitter orange blossoms, is one of the most expensive natural products on the market due to its poor yield and its use in fragrance compositions, such as cologne. Multiple adulterations of neroli EO are found on the market, and several authentication strategies, such as enantioselective gas chromatography (GC) and isotope ratio mass spectrometry (IRMS), have been developed in the last few years. However, neroli EO adulteration is becoming increasingly sophisticated, and analytical improvements are needed to increase precision. Enantiomeric and compound-specific isotopic profiling of numerous metabolites using multidimensional GC and GC-C/P-IRMS was carried out. These analyses proved to be efficient for geographical tracing, especially to distinguish neroli EO of Egyptian origin. In addition, δ2H values and enantioselective ratios can identify an addition of 10% of petitgrain EO. These results demonstrate that enantioselective and stable isotopic metabolite fingerprint determination is currently a necessity to control EOs.
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Affiliation(s)
- Aurélien Cuchet
- Albert Vieille SAS, 629 Route de Grasse, 06220 Vallauris, France; Université de Lyon, CNRS, Université Claude Bernard Lyon 1, Institut des Sciences Analytiques, UMR 5280, 5 rue de la Doua, F-69100 Villeurbanne, France.
| | - Anthony Anchisi
- Université de Lyon, CNRS, Université Claude Bernard Lyon 1, Institut des Sciences Analytiques, UMR 5280, 5 rue de la Doua, F-69100 Villeurbanne, France
| | - Frédéric Schiets
- Université de Lyon, CNRS, Université Claude Bernard Lyon 1, Institut des Sciences Analytiques, UMR 5280, 5 rue de la Doua, F-69100 Villeurbanne, France
| | - Yohann Clément
- Université de Lyon, CNRS, Université Claude Bernard Lyon 1, Institut des Sciences Analytiques, UMR 5280, 5 rue de la Doua, F-69100 Villeurbanne, France
| | - Pierre Lantéri
- Université de Lyon, CNRS, Université Claude Bernard Lyon 1, Institut des Sciences Analytiques, UMR 5280, 5 rue de la Doua, F-69100 Villeurbanne, France
| | - Christelle Bonnefoy
- Université de Lyon, CNRS, Université Claude Bernard Lyon 1, Institut des Sciences Analytiques, UMR 5280, 5 rue de la Doua, F-69100 Villeurbanne, France
| | - Patrick Jame
- Université de Lyon, CNRS, Université Claude Bernard Lyon 1, Institut des Sciences Analytiques, UMR 5280, 5 rue de la Doua, F-69100 Villeurbanne, France
| | - Elise Carénini
- Albert Vieille SAS, 629 Route de Grasse, 06220 Vallauris, France
| | - Hervé Casabianca
- Université de Lyon, CNRS, Université Claude Bernard Lyon 1, Institut des Sciences Analytiques, UMR 5280, 5 rue de la Doua, F-69100 Villeurbanne, France
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