1
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Ye Q, Meng X. Highly efficient authentication of edible oils by FTIR spectroscopy coupled with chemometrics. Food Chem 2022; 385:132661. [PMID: 35299015 DOI: 10.1016/j.foodchem.2022.132661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/02/2022] [Accepted: 03/06/2022] [Indexed: 11/29/2022]
Abstract
A novel improved method for the authentication of edible oil samples based on Fourier-transform infrared (FTIR) spectroscopy coupled with chemometrics has been developed. A discrimination analysis model has been developed. On this basis, 100% correct classification of 135 samples from eleven species has been achieved. Recognition rates with respect to external validation for 91 pure oil samples and 231 blend samples were 100% and 92.6%, respectively. A general quantitative model for detecting edible oil adulteration (taking Camellia oil as an example) has also been built. An optimal backward interval partial least-squares model, based on the spectral regions ν = 3100-2900, 1800-1700, 1500-1400, and 1200-1100 cm-1, has been determined, giving good performances. A specific sub-model using a single adulterant oil has also been constructed, which showed higher prediction accuracy. Based on the developed qualitative and quantitative FTIR methods, adulterant oils in Camellia blends could be rapidly detected, effectively differentiated, and accurately quantified.
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Affiliation(s)
- Qin Ye
- Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou 310014, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Deqing 313200, China.
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2
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Wood JE, Gill BD, Longstaff WM, Crawford RA, Indyk HE, Kissling RC, Lin YH, Bergonia CA, Davis LM, Matuszek A. Dairy product quality using screening of aroma compounds by selected ion flow tube‒mass spectrometry: A chemometric approach. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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3
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Vaithiyanathan S, Vishnuraj MR, Narender Reddy G, Srinivas C. Authentication of camel meat using species-specific PCR and PCR-RFLP. Journal of Food Science and Technology 2021; 58:3882-3889. [PMID: 34471312 DOI: 10.1007/s13197-020-04849-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/19/2020] [Accepted: 10/08/2020] [Indexed: 10/23/2022]
Abstract
In India and some of the African countries, one of the unconventional meats receiving the latest attention in meat adulteration is camel meat. So, the objective of this study was to develop a species-specific PCR based on mitochondrial cytochrome b (CYTB) gene and a PCR-RFLP assay of mitochondrial 12S rRNA to identify camel meat in suspected samples. Known sample of camel meat, samples suspected to be from illegally slaughtered camel and known samples of cattle, buffalo, sheep, goat, pork and chicken were used in the study. DNA were extracted from all samples following spin column method and PCR amplification were carried out using both CYTB and 12S rRNA gene primers. The CYTB gene amplification produced amplicon with a size of 435 bp without any non-specific spurious amplification towards other species studied. Further, the 12S rRNA PCR products were analysed both by sequencing and by RFLP using enzyme AluI. On BLAST analysis the 448 bp sequence obtained from suspected samples showed > 99% sequence homology to previously reported Camelus dromedaries (accession no: AM 9369251.1). On AluI digestion of the 448 bp product from both known and suspected camel samples, a specific RFLP pattern with three distinct products of 90, 148 and 210 bp size were evident, which were significantly different from the pattern of cattle, sheep, goat, chicken and buffalo. Further, after in-house validation, this cost effective and rapid method of camel meat identification is placed into practice for regular screening of vetero-legal samples in the lab.
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Affiliation(s)
- S Vaithiyanathan
- ICAR- National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500092 India
| | - M R Vishnuraj
- ICAR- National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500092 India
| | - G Narender Reddy
- ICAR- National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500092 India
| | - Ch Srinivas
- ICAR- National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500092 India
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4
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Cantarelli MÁ, Moldes CA, Marchevsky EJ, Azcarate SM, Camiña JM. Low-cost analytic method for the identification of Cinnamon adulteration. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105513] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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5
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Application of two-dimensional gel electrophoresis technique for protein profiling of Indian black gram varieties and detection of adulteration in black gram-based food products using comparative proteomics. FOOD CHEMISTRY-X 2019; 3:100051. [PMID: 31517297 PMCID: PMC6732727 DOI: 10.1016/j.fochx.2019.100051] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/25/2019] [Accepted: 08/21/2019] [Indexed: 11/23/2022]
Abstract
In the present study, protein fingerprints from six novel Indian black gram varieties were obtained using 2D-GE. The results revealed the presence of thirteen well-resolved protein spots in all six varieties. Analysis of the fingerprints using PD Quest™ revealed differential protein expression. In addition, six proteins were found to be uniquely expressed in varieties PDKV Black Gold and TAU-1. Further, analysis of 2D patterns of black gram and potential adulterants such as refined wheat flour and white pea using PD Quest™ revealed the presence of proteins with MW 15.0 kDa, pI 4.89 (refined flour) and MW 21.5 kDa, pI 5.70 (white pea), which can be considered as biomarkers for their presence in black gram food products. The method was sensitive enough to detect adulteration at 5% level and could successfully detect the potential presence of refined flour in one of the black gram papad samples analysed during the study.
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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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Alewijn M, Wehrens R, van Ruth SM. Robust detection methodology of milk heat treatment in cheese based on volatile profile fingerprinting. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Vaithiyanathan S, Vishnuraj MR, Reddy GN, Kulkarni VV. Application of DNA technology to check misrepresentation of animal species in illegally sold meat. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2018.10.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Jha SN, Jaiswal P, Grewal MK, Gupta M, Bhardwaj R. Detection of Adulterants and Contaminants in Liquid Foods-A Review. Crit Rev Food Sci Nutr 2017; 56:1662-84. [PMID: 25975571 DOI: 10.1080/10408398.2013.798257] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Milk and fruit juices have paramount importance in human diet. Increasing demand of these liquid foods has made them vulnerable to economic adulteration during processing and in supply chain. Adulterants are difficult to detect by consumers and thus necessitating the requirement of rapid, accurate and sensitive detection. The potential adulterants in milk and fruit juices and their limits set by different regulatory bodies have been briefly described in this review. Potential advantages and limitations of various techniques such as physicochemical methods, chromatography, immunoassays, molecular, electrical, spectroscopy with chemometrics, electronic nose, and biosensors have been described. Spectroscopy in combination with chemometrics has shown potential for rapid, precise, and sensitive detection of potential adulterants in these liquid foods.
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Affiliation(s)
- Shyam Narayan Jha
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
| | - Pranita Jaiswal
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
| | - Manpreet Kaur Grewal
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
| | - Mansha Gupta
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
| | - Rishi Bhardwaj
- a Agricultural Structures and Environmental Control Division, Central Institute of Postharvest Engineering & Technology , Ludhiana , India
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10
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Corsaro C, Cicero N, Mallamace D, Vasi S, Naccari C, Salvo A, Giofrè SV, Dugo G. HR-MAS and NMR towards Foodomics. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.09.033] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Khakimov B, Gürdeniz G, Engelsen S. Trends in the application of chemometrics to foodomics studies. ACTA ALIMENTARIA 2015. [DOI: 10.1556/aalim.44.2015.1.1] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Miszczyk M, Płonka M, Bober K, Dołowy M, Pyka A, Pszczolińska K. Application of chemometric analysis based on physicochemical and chromatographic data for the differentiation origin of plant protection products containing chlorpyrifos. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2015; 50:744-51. [PMID: 26273759 DOI: 10.1080/03601234.2015.1048108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The aim of this study was to investigate the similarities and dissimilarities between the pesticide samples in form of emulsifiable concentrates (EC) formulation containing chlorpyrifos as active ingredient coming from different sources (i.e., shops and wholesales) and also belonging to various series. The results obtained by the Headspace Gas Chromatography-Mass Spectrometry method and also some selected physicochemical properties of examined pesticides including pH, density, stability, active ingredient and water content in pesticides tested were compared using two chemometric methods. Applicability of simple cluster analysis and also principal component analysis of obtained data in differentiation of examined plant protection products coming from different sources was confirmed. It would be advantageous in the routine control of originality and also in the detection of counterfeit pesticides, respectively, among commercially available pesticides containing chlorpyrifos as an active ingredient.
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Affiliation(s)
- Marek Miszczyk
- a Institute of Plant Protection-National Research Institute Sośnicowice Branch, Pesticide Quality Testing Laboratory , Sośnicowice , Poland
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14
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Authentication and Discrimination of Whiskies of High Commercial Value by Pattern Recognition. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9958-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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16
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Amin I, Nurrulhidayah AF, Rohman A, Shuhaimi M, Khatib A. Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.072812] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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17
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Brereton KR, Green DB. Isolation of saccharides in dairy and soy products by solid-phase extraction coupled with analysis by ligand-exchange chromatography. Talanta 2012; 100:384-90. [PMID: 23141353 DOI: 10.1016/j.talanta.2012.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2012] [Revised: 08/02/2012] [Accepted: 08/03/2012] [Indexed: 11/19/2022]
Abstract
The present study reports an improved method to quickly and reproducibly isolate the saccharides from a variety of dairy and soy products utilizing reversed-phase solid-phase extraction to quantitatively remove fats, fatty acids, and lipids followed by desalination and deproteinization by ion-exchange solid-phase extraction with no loss of saccharides during extraction. Analysis of the isolated saccharides was performed by ligand-exchange HPLC. The method presented requires no prolonged heating (thus protecting the saccharides from hydrolysis or isomerization), uses benign reagents, and realizes a significant time savings over existing methods. The isolation and analysis of monosaccharides (glucose, galactose and fructose), disaccharides (lactose and sucrose), and polysaccharides (raffinose and stachyose) from dairy products (whole, reduced fat, and lactose-free milk and yogurt), infant formula (powdered and premixed), and soy beverages were studied in this investigation with recoveries ranging from 88% to 110% in all products studied. We also applied the method to quickly discriminate authentic soy milk from a soy beverage, branded as soy milk.
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Affiliation(s)
- Kelsey R Brereton
- Department of Chemistry, Pepperdine University, Malibu, CA 90263, USA
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18
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Yañez L, Saavedra J, Martínez C, Córdova A, Ganga M. Chemometric Analysis for the Detection of Biogenic Amines in Chilean Cabernet Sauvignon Wines: A Comparative Study between Organic and Nonorganic Production. J Food Sci 2012; 77:T143-50. [DOI: 10.1111/j.1750-3841.2012.02796.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Mazzei P, Piccolo A. 1H HRMAS-NMR metabolomic to assess quality and traceability of mozzarella cheese from Campania buffalo milk. Food Chem 2012; 132:1620-1627. [DOI: 10.1016/j.foodchem.2011.11.142] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2010] [Revised: 10/05/2011] [Accepted: 11/17/2011] [Indexed: 11/25/2022]
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20
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RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.10.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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PANDA SANDEEPK, SWAIN MANASR, SINGH SRADHANJALI, RAY RAMESHC. PROXIMATE COMPOSITIONS OF A HERBAL PURPLE SWEET POTATO (IPOMOEA BATATASL.) WINE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00681.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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22
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Guerreiro JS, Barros M, Fernandes P, Pires P, Bardsley R. Principal component analysis of proteolytic profiles as markers of authenticity of PDO cheeses. Food Chem 2012. [PMID: 23194558 DOI: 10.1016/j.foodchem.2012.02.066] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
The casein fraction of 13 Portuguese PDO cheeses were analysed using Urea-PAGE and reverse phase-high performance liquid chromatography (RP-HPLC) and then subjected to chemometric evaluation. The chemometric techniques of cluster analysis (CA) and principal component analysis (PCA) were used for the classification studies. Peptide mapping using Urea-PAGE followed by CA revealed two major clusters according to the similarity of the proteolytic profile of the cheeses. PCA results were in accordance with the grouping performed using CA. CA of RP-HPLC results of the matured cheeses revealed the presence of one major cluster comprising samples manufactured with only ovine milk or milk admixtures. When the results of CA technique were compared with the two PCA approaches performed, it was found that the grouping of the samples was similar. Both approaches, revealed the potential of proteolytic profiles (which is an essential aspect of cheese maturation) as markers of authenticity of PDO cheeses in terms of ripening time and milk admixtures not mentioned on the label.
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Affiliation(s)
- Joana Santos Guerreiro
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Avenida do Atlântico, 4900-348 Viana do Castelo, Portugal.
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Ray RC, Panda SK, Swain MR, Sivakumar PS. Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02861.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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24
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Monoclonal antibody based immunodot for specific detection of proteins of the shrimp Penaeus species. Journal of Food Science and Technology 2011; 51:964-9. [PMID: 24803705 DOI: 10.1007/s13197-011-0554-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2011] [Accepted: 09/30/2011] [Indexed: 10/15/2022]
Abstract
Frozen shrimp continued to be the single largest item of export from India in terms of value accounting for about 44% of the total marine export earnings. Headless, peeled frozen shrimp is a common and dominant item in the market and there is need for differentiating peeled Penaeus sp from Metapenaeus, Parapenopsis and Macrobrachium sp as consumer preference and price vary. Furthermore, there is need to find out original species used in value addition of shrimp products. Hence, it is essential for development of simple and consumer friendly technique for the identification of shrimp and their products in the market. Two monoclonal antibodies (MAbs) C-15 (IgG3) and C-52 (IgG2a) reacting with 65 and 47 kD proteins of Penaeus monodon respectively in the Western blot were selected. In epitope analysis by immunodot, the two MAbs reacted and recognized specific proteins of P. monodon, Fenneropenaeus indicus and Littopenaeus vannamei and not that of Metapenaeus, Parapenopsis, Macrobrachium rosenbergii, crabs and fishes. The immunodot required 120 min for completion. The sensitivity of the immunodot to detect proteins of P. monodon was 0.225 mg with MAb C-15 and 0.028 mg with MAb C-52. The MAb based immunodot developed, could be used for identifying and differentiating meat of P. monodon, F. indicus, and L. vannamei from that of Metapenaeus, Parapenopsis, M. rosenbergii, crabs and fishes.
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25
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Iqbal Z, Bjorklund RB. Assessment of a mobile phone for use as a spectroscopic analytical tool for foods and beverages. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02766.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Girish PS, Haunshi S, Vaithiyanathan S, Rajitha R, Ramakrishna C. A rapid method for authentication of Buffalo (Bubalus bubalis) meat by Alkaline Lysis method of DNA extraction and species specific polymerase chain reaction. Journal of Food Science and Technology 2011; 50:141-6. [PMID: 24425899 DOI: 10.1007/s13197-011-0230-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/24/2010] [Accepted: 01/05/2011] [Indexed: 10/18/2022]
Abstract
Buffalo (Bubalus bubalis) meat is a major item of export from India but export of beef i.e. meat from cattle (Bos indicus) is prohibited. Also, adulteration of buffalo meat with that of beef (meat from cattle) is a common fraudulent practice because of prohibition on cow slaughter in most states of India. Food analysts require precise identification techniques to implement such regulations. In the present study, a method of DNA extraction by Alkaline lysis from meat samples and speciation of buffalo meat using species specific Polymerase Chain Reaction (PCR) has been reported. Alkaline lysis technique is a rapid method which involves triturating meat with four volumes of 0.2N NaOH, dilution of resultant liquid extract with eight volumes of 0.2N NaOH, heating the mix 75 °C for 20 min followed by neutralization with eight volumes of 0.04N Tris HCl. Entire procedure of DNA extraction takes less than 30 min and it is economical as it involves less expensive chemicals. Method was successfully applied in animal byproducts also viz., liver, heart and kidney. For authentication of buffalo meat, pair of primers was designed based on mitochondrial D loop gene nucleotide sequence. PCR amplification using the designed primers gave amplicon of size 482 bp in buffalo and no amplification was detected in closely related species viz., cattle, sheep and goat meat samples. Results of the assay were highly repetitive and reliable. An export sample referred by export regulation authorities was also analyzed by using the Alkaline lysis method of DNA extraction and species specific PCR which enabled authentication of meat within 5 h.
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Affiliation(s)
- P S Girish
- National Research Centre on Meat, Chengicherla, PB No 19, Uppal Post, Hyderabad, 500039 Andhra Pradesh India
| | - S Haunshi
- Project Directorate on Poultry, Rajendranagar, Hyderabad, 500 030 Andhra Pradesh India
| | - S Vaithiyanathan
- National Research Centre on Meat, Chengicherla, PB No 19, Uppal Post, Hyderabad, 500039 Andhra Pradesh India
| | - R Rajitha
- National Research Centre on Meat, Chengicherla, PB No 19, Uppal Post, Hyderabad, 500039 Andhra Pradesh India
| | - C Ramakrishna
- National Research Centre on Meat, Chengicherla, PB No 19, Uppal Post, Hyderabad, 500039 Andhra Pradesh India
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Koca N, Kocaoglu-Vurma N, Harper W, Rodriguez-Saona L. Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.083] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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SHARMA RAJAN, RAJPUT YUDHISHTHIRS, POONAM, DOGRA GAURAV, TOMAR SUDHIRK. Estimation of sugars in milk by HPLC and its application in detection of adulteration of milk with soymilk. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00532.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys. Food Res Int 2009. [DOI: 10.1016/j.foodres.2008.11.010] [Citation(s) in RCA: 140] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Panda SH, Naskar SK, Sivakumar PS, Ray RC. Lactic acid fermentation of anthocyanin-rich sweet potato (Ipomoea batatasL.) into lacto-juice. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01692.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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SIVAKUMAR PSETHURAMAN, PANDA SMITAH, RAY RAMESHC, PRADHAN DURGAC, SIVARAMANE N. MODELING CONSUMER ACCEPTABILITY OF β-CAROTENE RICH SWEET POTATO CURD. J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2008.00186.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Fattouch S, Sadok S, Raboudi-Fattouch F, Slama MB. Damage inhibition during refrigerated storage of mackerel (Scomber scombrus) fillets by a presoaking in quince (Cydonia oblonga) polyphenolic extract. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01823.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Arvanitoyannis IS, Vaitsi OB. A review on tomato authenticity: quality control methods in conjunction with multivariate analysis (chemometrics). Crit Rev Food Sci Nutr 2008; 47:675-99. [PMID: 17943497 DOI: 10.1080/10408390600948568] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Authenticity and traceability have been two of the most important issues in the food chain. Authenticity in particular, is closely related with both food quality and safety issues. Vegetables stand for a category of foods heavily affected by adulteration either in terms of geographic origin (national or international level) or production methods (organic or conventional production, fertilizers, pesticides, genetically modified vegetables). This review aims at addressing most of the currently applied methods for ensuring quality control of vegetables; a) instrumental: ion chromatography, high pressure liquid chromatography, atomic absorption spectrophotometry, electronic nose and mass spectroscopy and b) sensory analysis. The results of all the above mentioned methods were analyzed by means of multivariate analysis (principal component analysis, discriminant analysis, cluster analysis, canonical analysis, and factor analysis). All ensuing results and conclusions are summarized in eight comprehensive tables.
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Affiliation(s)
- Ioannis S Arvanitoyannis
- University of Thessaly School of Agricultural Sciences Department of Agriculture Animal Production & Aquatic Production, Volos, Hellas, Greece.
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Mohapatra S, Panda SH, Sahoo SK, Sivakumar PS, Ray RC. β-Carotene-rich sweet potato curd: production, nutritional and proximate composition. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01326.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Panda SH, Ray RC. Lactic acid fermentation of beta-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2007; 62:65-70. [PMID: 17370124 DOI: 10.1007/s11130-007-0043-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2006] [Accepted: 02/20/2007] [Indexed: 05/14/2023]
Abstract
Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC 1407 at 28 +/- 2 degrees C for 48 h to make lacto- juice. During fermentation both analytical [pH, titratable acidity, lactic acid, starch, total sugar, reducing sugar (g/kg roots), total phenol and beta-carotene (mg/kg roots)] and sensory (texture, taste, aroma, flavour and after taste) analyses of sweet potato lacto-juice were evaluated. The fermented juice was subjected to panelist evaluation for acceptability. There were no significant variations in biochemical constituents (pH, 2.2-3.3; lactic acid, 1.19-1.27 g/kg root; titratable acidity, 1.23-1.46 g/kg root, etc.) of lacto-juices prepared from non-boiled and fully-boiled sweet potato roots except beta-carotene concentration [130 +/- 7.5 mg/kg (fully-boiled roots) and 165 +/- 8.1 mg/kg (non-boiled roots)]. The panelist evaluation scores ranged from 3-4.8 (in a hedonic scale of 1-5) from moderate liking to very much liking of sweet potato lacto-juice. Principal component analyses reduced the eight original analytical variables to three independent components (factors), which accounted for 99.9% of the total variations. Similarly, five original sensory variables were reduced to two independent components, which accounted for 83.1% of the total variations.
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Affiliation(s)
- Smita H Panda
- Central Tuber Crops Research Institute (Regional Centre), PO Dumduma Housing Board, Bhubaneswar, India
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PANDA SMITAH, PARMANICK MOUSUMI, RAY RAMESHC. LACTIC ACID FERMENTATION OF SWEET POTATO (IPOMOEA BATATAS L.) INTO PICKLES. J FOOD PROCESS PRES 2007. [DOI: 10.1111/j.1745-4549.2007.00110.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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