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Woldetsadik D, Sims DB, Garner MC, Hailu H. Metal(loid)s Profile of Four Traditional Ethiopian Teff Brands: Geographic Origin Discrimination. Biol Trace Elem Res 2024; 202:1305-1315. [PMID: 37369964 DOI: 10.1007/s12011-023-03736-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023]
Abstract
Among the most renowned Ethiopian food crops, teff (Eragrostis tef (Zucc.)Trotter) is the most nutritious and gluten-free cereal. Because of the increase in demand for teff, it is necessary to establish geographic origin authentication of traditional teff brands based on multi-element fingerprint. For this purpose, a total of 60 teff samples were analysed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Accuracy of the laboratory procedure was verified by the analysis of rice flour standard reference material (NIST SRM 1568b). In this context, four traditional teff brands (Ada'a, Ginchi, Gojam and Tulu Bolo) were analytically characterized using multi-element fingerprint and further treated statistically using linear discriminant analysis (LDA). Due to obvious extrinsic Fe, Al and V contamination, these elements were excluded from the discriminant model. Five elements (Cu, Mo, Se, Sr, and Zn) significantly contributed to discriminate the geographical origin of white teff. On the other hand, Mn, Mo, Se and Sr were used as discriminant variables for brown teff. LDA revealed 90 and 100% correct classifications for white and brown teff, respectively. Overall, multi-element fingerprint coupled with LDA can be considered a suitable tool for geographic origin discrimination of traditional teff brands.
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Affiliation(s)
- Desta Woldetsadik
- Department of Soil and Water Resources Management, Wollo University, Dessie, Ethiopia.
| | | | | | - Hillette Hailu
- Department of Soil and Water Resources Management, Wollo University, Dessie, Ethiopia
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2
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Soni K, Frew R, Kebede B. A review of conventional and rapid analytical techniques coupled with multivariate analysis for origin traceability of soybean. Crit Rev Food Sci Nutr 2023; 64:6616-6635. [PMID: 36734977 DOI: 10.1080/10408398.2023.2171961] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Soybean has developed a reputation as a superfood due to its nutrient profile, health benefits, and versatility. Since 1960, its demand has increased dramatically, going from a mere 17 MMT to almost 358 MMT in the production year 2021/22. These extremely high production rates have led to lower-than-expected product quality, adulteration, illegal trade, deforestation, and other concerns. This necessitates the development of an effective technology to confirm soybean's provenance. This is the first review that investigates current analytical techniques coupled with multivariate analysis for origin traceability of soybeans. The fundamentals of several analytical techniques are presented, assessed, compared, and discussed in terms of their operating specifics, advantages, and shortcomings. Additionally, significance of multivariate analysis in analyzing complex data has also been discussed.
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Affiliation(s)
- Khushboo Soni
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Russell Frew
- Oritain Global Limited, Central Dunedin 9016, Dunedin, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, Dunedin, New Zealand
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Schütz D, Riedl J, Achten E, Fischer M. Fourier-transform near-infrared spectroscopy as a fast screening tool for the verification of the geographical origin of grain maize (Zea mays L.). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108892] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Schütz D, Achten E, Creydt M, Riedl J, Fischer M. Non-Targeted LC-MS Metabolomics Approach towards an Authentication of the Geographical Origin of Grain Maize ( Zea mays L.) Samples. Foods 2021; 10:foods10092160. [PMID: 34574275 PMCID: PMC8466891 DOI: 10.3390/foods10092160] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/07/2021] [Accepted: 09/08/2021] [Indexed: 12/24/2022] Open
Abstract
Safety along the food and feed supply chain is an emerging topic and closely linked to the ability to analytical trace the geographical origin of food or feed. In this study, ultra-performance liquid chromatography coupled with electrospray ionization quadrupole-time-of-flight mass spectrometry was used to trace back the geographical origin of 151 grain maize (Zea mays L.) samples from seven countries using a high resolution non-targeted metabolomics approach. Multivariate data analysis and univariate statistics were used to identify promising marker features related to geographical origin. Classification using only 20 selected markers with the Random Forest algorithm led to 90.5% correctly classified samples with 100 times repeated 10-fold cross-validation. The selected markers were assigned to the class of triglycerides, diglycerides and phospholipids. The marker set was further evaluated for its ability to separate between one sample class and the rest of the dataset, yielding accuracies above 89%. This demonstrates the high potential of the non-polar metabolome to authenticate the geographic origin of grain maize samples. Furthermore, this suggests that focusing on only a few lipids with high potential for grain maize authentication could be a promising approach for later transfer of the method to routine analysis.
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Affiliation(s)
- David Schütz
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (D.S.); (M.C.)
| | - Elisabeth Achten
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589 Berlin, Germany; (E.A.); (J.R.)
| | - Marina Creydt
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (D.S.); (M.C.)
| | - Janet Riedl
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589 Berlin, Germany; (E.A.); (J.R.)
| | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (D.S.); (M.C.)
- Correspondence:
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Mohammadi Shad Z, Venkitasamy C, Wen Z. Corn distillers dried grains with solubles: Production, properties, and potential uses. Cereal Chem 2021. [DOI: 10.1002/cche.10445] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | | | - Zhiyou Wen
- Food Science and Human Nutrition Department Iowa State University Ames IA USA
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Garnsworthy PC, Marsden M, Goodman JR, Saunders N. Inclusion of Wheat Dried Distillers' Grains with Solubles from Bioethanol Plants in Diets for Dairy Cows. Animals (Basel) 2021; 11:ani11010070. [PMID: 33401675 PMCID: PMC7823306 DOI: 10.3390/ani11010070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 01/15/2023] Open
Abstract
Simple Summary There are environmental concerns about feeding imported soya bean meal to dairy cows in Europe. An alternative protein source is dried distillers’ grains with solubles (DDGS), a co-product of bioethanol manufacture. Corn is the main source of bioethanol and DDGS in the USA, and corn DDGS is widely researched. Wheat is used for bioethanol and DDGS manufacture in Canada and Europe, but most studies of wheat DDGS in dairy diets have used one dietary inclusion level. Responses of dairy cows to inclusion level of wheat DDGS made in Europe are unknown. In this study, we tested two batches of wheat DDGS from UK bioethanol plants, which replaced soya and rapeseed meal in diets for high-yielding dairy cows. One batch of wheat DDGS had a low proportion of solubles, which decreased its metabolisable energy content and limited inclusion level to below 20% of diet dry matter before dry matter intake and milk yield were depressed. The other batch of wheat DDGS had a typical proportion of solubles, resulting in higher metabolisable energy content, and could be included to at least 22.5% of diet dry matter without affecting dry matter intake and milk yield. Results of this study give confidence that wheat DDGS produced in Europe can be used at high inclusion levels in diets for high-yielding dairy cows. Abstract Dried distillers’ grains with solubles (DDGS) from bioethanol production can replace soya in diets for dairy cows, but the optimum inclusion level of European wheat DDGS (wDDGS) is unknown. Two batches of wDDGS from different UK bioethanol plants were fed to 44 (Experiment 1) and 40 (Experiment 2) cows in a Latin square design. Each wDDGS replaced soya and rapeseed at four inclusion levels (g/kg of diet dry matter (DM): 0, 80, 160 and 240—Experiment 1; 0, 75, 150 and 225—Experiment 2). Diets were balanced for metabolisable energy (ME) and protein (MP), and for minimum starch and saturated fat in Experiment 2. In Experiment 1, DM intake (29 kg/day) and milk yield (42.3 kg/day) were unaffected by wDDGS inclusion up to 160 g/kg but were lower than control with 240 g/kg inclusion, which was attributed to the low proportion of solubles in this wDDGS batch. In Experiment 2, DM intake (22.4 kg/day) and milk yield (32.1 kg/day) were unaffected by wDDGS inclusion up to 225 g/kg. ME content of wDDGS, determined in vivo (MJ/kg DM) was 12.1 (Experiment 1) and 13.4 (Experiment 2). It is concluded that the optimum inclusion level of wDDGS is at least 225 g/kg DM in diets balanced for minimum starch and saturated fat as well as ME and MP supplies.
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Affiliation(s)
- Philip C. Garnsworthy
- School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK; (J.R.G.); (N.S.)
- Correspondence:
| | - Michael Marsden
- AB Agri Limited, 64 Innovation Way, Peterborough Business Park, Lynch Wood, Peterborough PE2 6FL, UK;
| | - Jennifer R. Goodman
- School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK; (J.R.G.); (N.S.)
| | - Neil Saunders
- School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK; (J.R.G.); (N.S.)
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Esteki M, Shahsavari Z, Simal-Gandara J. Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649691] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- M. Esteki
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - Z. Shahsavari
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - J. Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain
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8
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Luo D, Chen J, Gao L, Liu Y, Wu J. Geographical origin identification and quality control of Chinese chrysanthemum flower teas using gas chromatography-mass spectrometry and olfactometry and electronic nose combined with principal component analysis. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13326] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dongsheng Luo
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Key Laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Beijing 100083 China
| | - Jun Chen
- School of Economic and Management; Tongji University; Shanghai 200092 China
| | - Lin Gao
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Key Laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Beijing 100083 China
| | - Yuping Liu
- Beijing Key Laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing 100048 China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Key Laboratory of Fruits and Vegetables Processing; Ministry of Agriculture; Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing; Beijing 100083 China
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Abstract
One of the grand challenges facing our society today is finding solutions for feeding the world sustainably. The food-versus-fuel debate is a controversy embedded in this challenge, involving the trade-offs of using grains and oilseeds for biofuels production versus animal feed and human food. However, only 6% of total global grain produced is used to produce ethanol. Furthermore, biofuels coproducts contribute to sustainability of food production because only 1% to 2.5% of the overall energy efficiency is lost from converting crops into biofuels and animal feed, and approximately one-third of the corn used to produce ethanol is recovered as feed coproducts. Extensive research has been conducted over the past 15 years on biofuels coproducts to (a) optimize their use for improving caloric and nutritional efficiency in animal feeds, (b) identify benefits and limitations of use in various animal diets,
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Affiliation(s)
- Gerald C Shurson
- Department of Animal Science, University of Minnesota, St. Paul, Minnesota 55108;
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de Mejia EG, Dia VP, West L, West M, Singh V, Wang Z, Allen C. Temperature dependency of shelf and thermal stabilities of anthocyanins from corn distillers' dried grains with solubles in different ethanol extracts and a commercially available beverage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10032-41. [PMID: 26556543 DOI: 10.1021/acs.jafc.5b03888] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
The objective was to determine the shelf and thermal stabilities of anthocyanins from distillers' dried grains with solubles (DDGS) extracted with different ethanol concentrations as well as a semi-purified Maiz Morado (purple corn) anthocyanin extract added to a commercially available beverage. Storage for 6 weeks of DDGS showed an overall reduction of anthocyanins from 6.8 to 73.7%. In DDGS, an ethanol increase from 0 to 25% resulted in less sensitivity of anthocyanin to temperature changes. Acylation resulted in faster degradation and higher reaction rate constants than their corresponding non-acylated forms. Anthocyanin changes were accompanied by an overall increase in lightness and a decrease in redness. Storage of beverage for 12 weeks at 4 °C resulted in a 25.5% reduction of anthocyanin. Results have important implications in selecting colored corn as an economical source of food colorants.
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Affiliation(s)
| | | | | | - Megan West
- Kraft Foods , 801 Waukegan Road, Glenview, Illinois 60025, United States
| | | | | | - Charlotte Allen
- Kraft Foods , 801 Waukegan Road, Glenview, Illinois 60025, United States
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11
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Nunes CA, Alvarenga VO, de Souza Sant'Ana A, Santos JS, Granato D. The use of statistical software in food science and technology: Advantages, limitations and misuses. Food Res Int 2015; 75:270-280. [DOI: 10.1016/j.foodres.2015.06.011] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2015] [Revised: 06/07/2015] [Accepted: 06/08/2015] [Indexed: 12/22/2022]
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12
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Origin authentication of distillers' dried grains and solubles (DDGS)--application and comparison of different analytical strategies. Anal Bioanal Chem 2015; 407:6447-61. [PMID: 26123435 DOI: 10.1007/s00216-015-8807-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2015] [Revised: 05/22/2015] [Accepted: 05/26/2015] [Indexed: 10/23/2022]
Abstract
In the context of products from certain regions or countries being banned because of an identified or non-identified hazard, proof of geographical origin is essential with regard to feed and food safety issues. Usually, the product labeling of an affected feed lot shows origin, and the paper documentation shows traceability. Incorrect product labeling is common in embargo situations, however, and alternative analytical strategies for controlling feed authenticity are therefore needed. In this study, distillers' dried grains and solubles (DDGS) were chosen as the product on which to base a comparison of analytical strategies aimed at identifying the most appropriate one. Various analytical techniques were investigated for their ability to authenticate DDGS, including spectroscopic and spectrometric techniques combined with multivariate data analysis, as well as proven techniques for authenticating food, such as DNA analysis and stable isotope ratio analysis. An external validation procedure (called the system challenge) was used to analyze sample sets blind and to compare analytical techniques. All the techniques were adapted so as to be applicable to the DDGS matrix. They produced positive results in determining the botanical origin of DDGS (corn vs. wheat), and several of them were able to determine the geographical origin of the DDGS in the sample set. The maintenance and extension of the databanks generated in this study through the analysis of new authentic samples from a single location are essential in order to monitor developments and processing that could affect authentication.
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Dia VP, Wang Z, West M, Singh V, West L, de Mejia EG. Processing method and corn cultivar affected anthocyanin concentration from dried distillers grains with solubles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3205-3218. [PMID: 25760759 DOI: 10.1021/acs.jafc.5b00128] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Anthocyanins are water-soluble pigments with health benefits and potential use as food colorants. The objectives of this work were to (1) determine optimum parameters for the extraction of anthocyanins from dried distillers grain with solubles (DDGS), (2) develop a method of anthocyanin extraction from DDGS, (3) quantify and identify the extracted anthocyanins, and (4) determine the effect of processing methods and corn cultivars on anthocyanin concentration. DDGS samples were prepared from purple (PC) and dark (DC) corn and processed using conventional enzymes (C) and granular starch hydrolyzing enzymes (GC). Three independent variables (ethanol concentration (0, 12.5, and 25%); liquid-to-solid ratio (30:1, 40:1, 50:1 mL/g); and extraction temperature (4, 22, and 40 °C)) and two dependent variables (anthocyanin concentration and a-value (redness)) were used. Results showed that dark corn DDGS gave anthocyanin concentration higher than that of purple corn. The GC process showed total anthocyanin concentration higher than that of the conventional method of DDGS production. The maximum anthocyanin concentration was obtained at 12.5% ethanol, 40:1 liquid-to-solid ratio, and 22 °C for C-PC [321.0 ± 37.3 μg cyanidin-3 glucoside (C3G) equivalent/g DDGS]. For GC-PC, 25% ethanol, 30:1 liquid-to-solid ratio, and 22 °C gave 741.4 ± 12.8 μg C3G equivalent/g DDGS. For GC-DC, 12.5% ethanol, 40:1 liquid-to-solid ratio, and 40 °C extraction gave 1573.4 ± 84.0 μg C3G equivalent/g DDGS. LC/MS-MS analysis showed that the major anthocyanins were cyanidin-3-glucoside, cyanidin-3-(6″-malonyl) glucoside, and peonidin-3-(6″malonyl) glucoside. In conclusion, anthocyanin extraction from colored corn DDGS can be optimized using 12.5% ethanol, 40:1 mL/g ratio, and 22 °C.
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Affiliation(s)
- Vermont P Dia
- †Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States
| | - Zhaoqin Wang
- ‡Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States
| | - Megan West
- §Kraft Foods, 801 Waukegan Rd, Glenview, Illinois 60025, United States
| | - Vijay Singh
- ‡Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States
| | - Leslie West
- †Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States
| | - Elvira Gonzalez de Mejia
- †Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States
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