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Lyu W, Ding M, Zhou Y, Jiang M, Li Y, Ding Y, Zhang Z, Wei X, Zhang X. A Highly Sensitive Electrochemical Sensor for Capsaicinoids and Its Application in the Identification of Illegal Cooking Oil. BIOSENSORS 2023; 13:863. [PMID: 37754097 PMCID: PMC10526801 DOI: 10.3390/bios13090863] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/28/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023]
Abstract
Capsaicinoids, mostly from chili peppers, are widely used in daily life. Capsaicinoids are considered to be markers for the identification of illegal cooking oil (ICO), which is a serious threat to public health. The identification of capsaicinoids can help reveal food-related fraud, thereby safeguarding consumers' health. Here, a novel and ultrasensitive method was established with a signal amplification strategy for the detection of capsaicinoids. AuNPs@Fe3O4 nanocomposites were functionalized with 4-aminothiophenol (4-atp). After diazotization, 4-atp on AuNPs@Fe3O4 reacted with capsaicinoids and formed capsaicinoids-azo-atp-AuNPs@Fe3O4. Ultimately, capsaicinoids-azo-atp-AuNPs@Fe3O4 was dropped onto the surface of a screen-printed carbon electrode (SPCE) and detected via the differential pulse voltammetry (DPV) method. AuNPs@Fe3O4 nanocomposites increased the specific surface area of the electrode. Moreover, the diazotization-coupling reaction enriched the analytes on the electrode surface. Liquid-liquid extraction was used for sample pretreatment. Under a pH value of 9.0 and concentration of 0.20 mol/L for the supporting electrolyte, the linearity of capsaicinoids in ICO is from 0.10 to 10.00 ng/mL, and the limit of detection (S/N = 3) is 0.05 ng/mL. This method is ultra-sensitive, reliable, and cost-effective for the detection of capsaicinoids. Herein, this method provides a promising tool for the identification of ICO.
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Affiliation(s)
- Wenjing Lyu
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Min Ding
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Ying Zhou
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Mengdan Jiang
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Yanru Li
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Yanxiang Ding
- The First Clinical College, Chongqing Medical University, Chongqing 400016, China;
| | - Zhong Zhang
- Material Evidence Identification Center, Chongqing Public Security Bureau, Chongqing 400016, China;
| | - Xue Wei
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
| | - Xiaoqing Zhang
- Key Laboratory of Clinical Laboratory Diagnostics, Ministry of Education of China, School of Laboratory Medicine, Chongqing Medical University, Chongqing 400016, China; (W.L.); (M.D.); (Y.Z.); (M.J.); (Y.L.); (X.W.)
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2
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Lee KY, Kim AN, Kim HJ, Kerr WL, Choi SG. Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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3
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Santos PDS, Silva GAR, Senes CER, Cruz VHM, Pizzo JS, Visentainer JV, Santos OO. Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2022.2119912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | | | | | - Victor H. M. Cruz
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | - Jessica S. Pizzo
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | | | - Oscar O. Santos
- Department of Chemistry, State University of Maringá, Maringá, Brazil
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4
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Cao G, Zhang J, Wang W, Wu P, Ru Y, Cai Z. Mass spectrometry analysis of a ubiquitous tire rubber-derived quinone in the environment. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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5
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Byrdwell WC, Kotapati HK, Goldschmidt R. Fast chromatography of pulse triacylglycerols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- William Craig Byrdwell
- Methods and Application of Food Composition Lab, Agricultural Research Service U.S. Department of Agriculture Beltsville Maryland USA
| | - Hari Kiran Kotapati
- Methods and Application of Food Composition Lab, Agricultural Research Service U.S. Department of Agriculture Beltsville Maryland USA
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources University of Maryland College Park Maryland USA
| | - Robert Goldschmidt
- Methods and Application of Food Composition Lab, Agricultural Research Service U.S. Department of Agriculture Beltsville Maryland USA
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6
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Li J, Zuo M, Zhang W, Zou X, Sun Z. Diazo Coupling-Based Ultrasensitive SERS Detection of Capsaicin and Its Application in Identifying Gutter Oil. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02372-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Xing M, Wang S, Lin J, Xia F, Feng J, Shen G. Composition Profiling and Authenticity Assessment of Camellia Oil Using High Field and Low Field 1H NMR. Molecules 2021; 26:4738. [PMID: 34443325 PMCID: PMC8400449 DOI: 10.3390/molecules26164738] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/28/2021] [Accepted: 08/03/2021] [Indexed: 11/17/2022] Open
Abstract
Camellia oil (CA), mainly produced in southern China, has always been called Oriental olive oil (OL) due to its similar physicochemical properties to OL. The high nutritional value and high selling price of CA make mixing it with other low-quality oils prevalent, in order to make huge profits. In this paper, the transverse relaxation time (T2) distribution of different brands of CA and OL, and the variation in transverse relaxation parameters when adulterated with corn oil (CO), were assessed via low field nuclear magnetic resonance (LF-NMR) imagery. The nutritional compositions of CA and OL and their quality indices were obtained via high field NMR (HF-NMR) spectroscopy. The results show that the fatty acid evaluation indices values, including for squalene, oleic acid, linolenic acid and iodine, were higher in CA than in OL, indicating the nutritional value of CA. The adulterated CA with a content of CO more than 20% can be correctly identified by principal component analysis or partial least squares discriminant analysis, and the blended oils could be successfully classified by orthogonal partial least squares discriminant analysis, with an accuracy of 100% when the adulteration ratio was above 30%. These results indicate the practicability of LF-NMR in the rapid screening of food authenticity.
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Affiliation(s)
- Meijun Xing
- Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Department of Electronic Science, Xiamen University, Xiamen 361005, China; (M.X.); (S.W.); (F.X.); (J.F.)
| | - Shenghao Wang
- Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Department of Electronic Science, Xiamen University, Xiamen 361005, China; (M.X.); (S.W.); (F.X.); (J.F.)
| | - Jianzhong Lin
- Technology Center of Xiamen Customs, Xiamen 361012, China;
| | - Feng Xia
- Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Department of Electronic Science, Xiamen University, Xiamen 361005, China; (M.X.); (S.W.); (F.X.); (J.F.)
| | - Jianghua Feng
- Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Department of Electronic Science, Xiamen University, Xiamen 361005, China; (M.X.); (S.W.); (F.X.); (J.F.)
| | - Guiping Shen
- Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Department of Electronic Science, Xiamen University, Xiamen 361005, China; (M.X.); (S.W.); (F.X.); (J.F.)
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8
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Cao G, Hong Y, Wu H, Chen Z, Lu M, Cai Z. Visual authentication of edible vegetable oil and used cooking oil using MALDI imaging mass spectrometry. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107966] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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9
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Mass spectrometry investigation of nucleoside adducts of fatty acid hydroperoxides from oxidation of linolenic and linoleic acids. J Chromatogr A 2021; 1649:462236. [PMID: 34038777 DOI: 10.1016/j.chroma.2021.462236] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 04/19/2021] [Accepted: 05/04/2021] [Indexed: 11/22/2022]
Abstract
The widespread presence of lipid hydroperoxides in foodstuffs and biological samples has aroused great attentions in recent years, while it remains challenging for analysis of the fragility of O - O bond linkage of peroxides. In this present study, we explored the utility of electrospray ionization mass spectrometry (ESI-MS) for characterization of two fatty acid hydroperoxides from oxidation of linoleic acid and α-linolenic acid, which are the essential fatty acids abundant in many seeds and vegetable oils. The results indicated that in-source fragmentation occurred in the detection of the two fatty acid hydroperoxides in both positive and negative ion modes, which yielded characteristic fragments for ESI-MS analysis. In addition, the genotoxicity of fatty acid hydroperoxides for generation of nucleoside adducts was investigated. It was found that a variety of nucleoside adducts were formed from the reactions of fatty acid hydroperoxides and nucleosides. Furthermore, the decomposition products of the fatty acid hydroperoxides were determined, which provided evidence to elucidate the reaction mechanism for formation of nucleoside adducts.
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10
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Petronilho S, Neves B, Melo T, Oliveira S, Alves E, Barros C, Nunes FM, Coimbra MA, Domingues MR. Characterization of Non-volatile Oxidation Products Formed from Triolein in a Model Study at Frying Temperature. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3466-3478. [PMID: 33721493 DOI: 10.1021/acs.jafc.0c08067] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Frying allows cooking food while promoting their organoleptic properties, imparting crunchiness and flavor. The drawback is the oxidation of triacylglycerides (TAGs), leading to the formation of primary oxidized TAGs. Although they have been associated with chronic and degenerative diseases, they are precursors of pleasant flavors in fried foods. Nevertheless, there is a lack of knowledge about the oxidation species present in foods and their involvement in positive/negative health effects. In this work, high-resolution (HR) C30 reversed-phase (RP)-liquid chromatography (LC)-tandem HR mass spectrometry (MS/MS) was used to identify primary oxidation TAGs resulting from heating triolein (160 °C, 5 min). This allows simulating the initial heating process of frying oils usually used to prepare fried foods, such as chips, crisps, and snacks. Beyond hydroxy, dihydroxy, hydroperoxy, and hydroxy-hydroperoxy derivatives, already reported in phospholipids oxidized by Fenton reaction, new compounds were identified, such as dihydroxy-hydroperoxy-triolein derivatives and positional isomers (9/10- and 9/12-dihydroxy-triolein derivatives). These compounds should be considered when proposing flavor formation pathways and/or mitigating lipid-derived reactive oxygen species occurring during food frying.
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Affiliation(s)
- Sílvia Petronilho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, Vila Real 5001-801, Portugal
| | - Bruna Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Tânia Melo
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
- CESAM, Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Sara Oliveira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Cristina Barros
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, Vila Real 5001-801, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
- CESAM, Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
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11
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12
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AZNAR M, DOMEÑO C, OSORIO J, NERIN C. Release of volatile compounds from cooking plastic bags under different heating sources. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Sánchez‐Arévalo CM, Olmo‐García L, Fernández‐Sánchez JF, Carrasco‐Pancorbo A. Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds. Compr Rev Food Sci Food Saf 2020; 19:3528-3573. [DOI: 10.1111/1541-4337.12637] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 01/18/2023]
Affiliation(s)
| | - Lucía Olmo‐García
- Department of Analytical Chemistry, Faculty of Science University of Granada Granada Spain
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14
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Cao G, Li K, Guo J, Lu M, Hong Y, Cai Z. Mass Spectrometry for Analysis of Changes during Food Storage and Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6956-6966. [PMID: 32516537 DOI: 10.1021/acs.jafc.0c02587] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Many physicochemical changes occur during food storage and processing, such as rancidity, hydrolysis, oxidation, and aging, which may alter the taste, flavor, and texture of food products and pose risks to public health. Analysis of these changes has become of great interest to many researchers. Mass spectrometry is a promising technique for the study of food and nutrition domains as a result of its excellent ability in molecular profiling, food authentication, and marker detection. In this review, we summarized recent advances in mass spectrometry techniques and their applications in food storage and processing. Furthermore, current technical challenges associated with these methodologies were discussed.
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Affiliation(s)
- Guodong Cao
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
| | - Kun Li
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Jinggong Guo
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Minghua Lu
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Yanjun Hong
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
- HKBU Institute of Research and Continuing Education, Shenzhen, Guangdong 518057, People's Republic of China
| | - Zongwei Cai
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
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15
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Wang L, Wang J, Xu J, Liu S, Huang S, Han S, Liu Y, Lv M. Highly sensitive qualitative and quantitative detection of saturated fatty aldehydes in edible vegetable oils using a “turn-on” fluorescent probe by high performance liquid chromatography. J Chromatogr A 2020; 1621:461063. [DOI: 10.1016/j.chroma.2020.461063] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 03/20/2020] [Accepted: 03/22/2020] [Indexed: 12/27/2022]
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16
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Shi T, Wu G, Jin Q, Wang X. Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Bio-removal of phenanthrene, 9-fluorenone and anthracene-9,10-dione by laccase from Aspergillus niger in waste cooking oils. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Zhu G, Liu F, Li P, He S, Zhu S, Gao Q, Feng Y. Profiling free fatty acids in edible oils via magnetic dispersive extraction and comprehensive two-dimensional gas chromatography-mass spectrometry. Food Chem 2019; 297:124998. [DOI: 10.1016/j.foodchem.2019.124998] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 06/07/2019] [Accepted: 06/10/2019] [Indexed: 12/19/2022]
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20
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Chang C, Wu G, Zhang H, Jin Q, Wang X. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Crit Rev Food Sci Nutr 2019; 60:1496-1514. [DOI: 10.1080/10408398.2019.1575792] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Chang Chang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Gangcheng Wu
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hui Zhang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qingzhe Jin
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingguo Wang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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21
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Cao G, Ding C, Ruan D, Chen Z, Wu H, Hong Y, Cai Z. Gas chromatography-mass spectrometry based profiling reveals six monoglycerides as markers of used cooking oil. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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22
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Toniolo R, Dossi N, Bortolomeazzi R, Bonazza G, Daniele S. Volatile aldehydes sensing in headspace using a room temperature ionic liquid-modified electrochemical microprobe. Talanta 2019; 197:522-529. [PMID: 30771971 DOI: 10.1016/j.talanta.2019.01.049] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 01/10/2019] [Accepted: 01/11/2019] [Indexed: 01/15/2023]
Abstract
The cyclic voltammetric behaviour of propionaldehyde (PA) and hexanaldehyde (HA), in 1-butyl-3-methylimidazolium bis(trifluoromethyl-sulfonyl) imide ([BMIM][NTF2]), 1-butyl-3-methylimidazolium hydrogen sulphate ([BMIM][HSO4]) and 1-butyl-3-methylimidazolium hydroxide ([BMIM][OH]) was investigated at a platinum microelectrode. A clear oxidation process for both aldehydes was recorded only in [BMIM][OH]. On the basis of these evidences, an electrochemical microprobe (EMP), incorporating [BMIM][OH] as electrolyte, was assembled for sensing these aldehydes in gaseous phases. The EMP exposed in the headspace of the liquid aldehydes displayed voltammetric and amperometric responses, which depended on the aldehyde vapour pressures and, consequently, on the temperature employed. The usefulness of the [BMIM][OH] coated EMP for practical applications was assessed in the detection of HA vapour released from squalene (i.e., a lipid simulant matrix) samples spiked with known amounts of the aldehyde. Calibration plots were constructed at 40 °C, 50 °C and 60 °C, using both voltammetry and chronoamperometry. In both cases, good linearity between current and HA concentration in squalene was obtained over the range 3-300 ppm, with correlation coefficients higher than 0.991. Reproducibility, evaluated from at least three replicates, was within 5%. Detection limits, evaluated for a signal-to-noise ratio of 3, were in any case lower than 1.7 ppm. These analytical performances are suitable for monitoring VAs coming from lipid oxidation processes in food. An application concerning the determination of VAs in headspace of sunflower oil during an induced oxidative test to establish its thermal stability was also performed.
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Affiliation(s)
- Rosanna Toniolo
- Department of Agrifood, Environmental and Animal Sciences,University of Udine, via Cotonificio 108, I-33100 Udine, Italy.
| | - Nicolò Dossi
- Department of Agrifood, Environmental and Animal Sciences,University of Udine, via Cotonificio 108, I-33100 Udine, Italy
| | - Renzo Bortolomeazzi
- Department of Agrifood, Environmental and Animal Sciences,University of Udine, via Cotonificio 108, I-33100 Udine, Italy
| | - Gregorio Bonazza
- Department of Molecular Sciences and Nanosystems, University Cà Foscari Venice, via Torino, 155, I-30137 Mestre-Venezia, Italy
| | - Salvatore Daniele
- Department of Molecular Sciences and Nanosystems, University Cà Foscari Venice, via Torino, 155, I-30137 Mestre-Venezia, Italy.
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Capriotti AL, Montone CM, Antonelli M, Cavaliere C, Gasparrini F, La Barbera G, Piovesana S, Laganà A. Simultaneous Preconcentration, Identification, and Quantitation of Selenoamino Acids in Oils by Enantioselective High Performance Liquid Chromatography and Mass Spectrometry. Anal Chem 2018; 90:8326-8330. [DOI: 10.1021/acs.analchem.8b02089] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Martinović T, Šrajer Gajdošik M, Josić D. Sample preparation in foodomic analyses. Electrophoresis 2018; 39:1527-1542. [DOI: 10.1002/elps.201800029] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 03/12/2018] [Accepted: 03/27/2018] [Indexed: 12/30/2022]
Affiliation(s)
| | | | - Djuro Josić
- Department of Biotechnology; University of Rijeka; Rijeka Croatia
- Department of Medicine; Brown Medical School; Brown University; Providence RI USA
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