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Vignesh A, Amal TC, Vasanth K. Food contaminants: Impact of food processing, challenges and mitigation strategies for food security. Food Res Int 2024; 191:114739. [PMID: 39059927 DOI: 10.1016/j.foodres.2024.114739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 07/02/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024]
Abstract
Food preparation involves the blending of various food ingredients to make more convenient processed food products. It is a long chain process, where each stage posing a risk of accumulating hazardous contaminants in these food systems. Protecting the public health from contaminated foods has become a demanding task in ensuring food safety. This review focused on the causes, types, and health risks of contaminants or hazardous chemicals during food processing. The impact of cooking such as frying, grilling, roasting, and baking, which may lead to the formation of hazardous by-products, including polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), acrylamide, advanced glycation end products (AGEs), furan, acrolein, nitrosamines, 5-hydroxymethylfurfural (HMF) and trans-fatty acids (TFAs). Potential health risks such as carcinogenicity, genotoxicity, neurotoxicity, and cardiovascular effects are emerging as a major problem in the modern lifestyle era due to the increased uptakes of contaminants. Effects of curing, smoking, and fermentation of the meat products led to affect the sensory and nutritional characteristics of meat products. Selecting appropriate cooking methods include temperature, time and the consumption of the food are major key factors that should be considered to avoid the excess level intake of hazardous contaminants. Overall, this study underscores the importance of understanding the risks associated with food preparation methods, strategies for minimizing the formation of harmful compounds during food processing and highlights the need for healthy dietary choices to mitigate potential health hazards.
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Affiliation(s)
- Arumugam Vignesh
- Department of Botany, Nallamuthu Gounder Mahalingam College (Autonomous), Pollachi 642 001, Tamil Nadu, India.
| | - Thomas Cheeran Amal
- ICAR - Central Institute for Cotton Research, RS, Coimbatore 641 003, Tamil Nadu, India
| | - Krishnan Vasanth
- Department of Botany, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India
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Zhang Y, Sun S. Tiger nut ( Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications. Food Chem X 2023; 19:100868. [PMID: 37780245 PMCID: PMC10534246 DOI: 10.1016/j.fochx.2023.100868] [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: 06/29/2023] [Revised: 08/18/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk 'horchata'. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.
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Affiliation(s)
- Yiming Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
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3
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Rahim MA, Ayub H, Sehrish A, Ambreen S, Khan FA, Itrat N, Nazir A, Shoukat A, Shoukat A, Ejaz A, Özogul F, Bartkiene E, Rocha JM. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification. Molecules 2023; 28:6881. [PMID: 37836725 PMCID: PMC10574037 DOI: 10.3390/molecules28196881] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/24/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques-such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography-infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)-are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Hudda Ayub
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan;
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Nizwa Itrat
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Anum Nazir
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Amna Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Türkiye;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Türkiye
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Custodio-Mendoza JA, Sendón R, de Quirós ARB, Lorenzo RA, Carro AM. Development of a QuEChERS method for simultaneous analysis of 3-Monochloropropane-1,2-diol monoesters and Glycidyl esters in edible oils and margarine by LC-APCI-MS/MS. Anal Chim Acta 2023; 1239:340712. [PMID: 36628717 DOI: 10.1016/j.aca.2022.340712] [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] [Received: 11/07/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/12/2022]
Abstract
A simple, fast and effective direct method based on HPLC-APCI-QqQ-MS/MS has been developed to simultaneously determine four 3-monochloropropane-1,2-diol monoesters (3-MCPDE) esterified with palmitic, linoleic, stearic, and oleic acid, and two glycidyl esters (GE) with palmitic and oleic acid in margarine and olive oil using a QuEChERS approach. Factors affecting the efficiency of the extraction process were assessed, including type and amount of salt, extraction solvent, test portion amount, and clean-up sorbent. The analytical method was validated according to Food and Drug Administration (FDA) guidelines using matrix-matched calibration with internal standards and showed good results in terms of linearity (r2 > 0.9992), accuracy (80<Recovery<120%), and precision (RSD<15%). The method was successfully applied for the first time to 11 margarine samples for simultaneous analysis of 3-MCPDE and GE.
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Affiliation(s)
- Jorge A Custodio-Mendoza
- Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain; Health Research Institute of Santiago de Compostela (IDIS), University of Santiago de Compostela, 15782, Santiago de Compostela, Spain.
| | - Raquel Sendón
- Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain
| | - Ana Rodríguez-Bernaldo de Quirós
- Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain
| | - Rosa A Lorenzo
- Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain; Health Research Institute of Santiago de Compostela (IDIS), University of Santiago de Compostela, 15782, Santiago de Compostela, Spain
| | - Antonia M Carro
- Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain; Health Research Institute of Santiago de Compostela (IDIS), University of Santiago de Compostela, 15782, Santiago de Compostela, Spain; Instituto de Materiais (iMATUS), University of Santiago de Compostela, 15782, Santiago de Compostela, Spain.
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Tavakoli A, Sahari MA, Barzegar M, Ahmadi Gavlighi H, Marzocchi S, Marziali S, Caboni M. Deodorization of sunflower oil by high voltage electric field as a nonthermal method sunflower oil refining by electric field. J Food Sci 2022; 87:4363-4378. [DOI: 10.1111/1750-3841.16312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 06/30/2022] [Accepted: 08/08/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Atefeh Tavakoli
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohammad Ali Sahari
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohsen Barzegar
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Silvia Marzocchi
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum University of Bologna Cesena Italy
| | - Sara Marziali
- Department of Agricultural, Environmental and Food Sciences University of Molise Campobasso Italy
| | - Maria Caboni
- Department of Agricultural and Food Science, Alma Mater Studiorum University of Bologna Cesena Italy
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Li Y, Li Y, Zhang N, Wen S, Li Q, Gao Y, Yu X. Methods, principles, challenges, and perspectives of determining chloropropanols and their esters. Crit Rev Food Sci Nutr 2022; 64:1632-1652. [PMID: 36066472 DOI: 10.1080/10408398.2022.2118228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Chloropropanols and their esters are a group of food contaminants that have various toxicities to the human body. Research and control to chloropropanols and their esters is important to food safety. Therefore, the sensitive, accurate, precise, and effective determination of chloropropanols and their esters is highly essential to study their concentration, formation, and mitigation. The indirect method, commonly applied in the determination of chloropropanols and their esters, is based on the cleavage of ester bond, extraction, and derivatization. The conventional indirect method will still be the mostly used method in the near future due to its good sensitivity and feasibility, although its parameters need to be chosen and optimized according to sample stuffs and chloropropanol concentrations. Meanwhile, direct method and other quantitative methods should also be developed for special applications, such as studying the profile of chloropropanol esters and rapid screening protocol. The challenges and future perspectives of these methods are discussed in this review. This review can provide a reference on the selection, designation, and modification of methods for determining chloropropanols and their esters.
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Affiliation(s)
- Yonglin Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yancai Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Na Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Shasha Wen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
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Gao P, Zheng Y, Liu H, Yang W, Hu C, He D. Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:451-461. [PMID: 35061578 DOI: 10.1080/19440049.2021.2022772] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Hazardous substances are readily produced during roasting and deodorisation in the preparation of peanut oil. The aim of this work was to investigate the variation of 3-monochloropropane-1, 2-diol ester (3-MCPDE), 3, 4-benzopyrene (BaP) and trans fatty acid (TFA) contents in the roasting and deodorisation segments of peanut oil production process. Roasting temperatures and durations significantly affected the contaminants contents in peanut oil; they increased significantly at a roasting temperature >210°C and time >60 min. In the deodorisation segment, the BaP and TFA contents were over the standard limits at a deodorisation temperature >210°C and time >140 min. Analysis showed that 3-MCPDE was significantly correlated with the formation of C18:2T (r = 0.979) and there was a linear relationship between BaP and C18:1T (Y = 0.509 C18:1T). This information will provide guidance for the precise and appropriate processing of peanut oil.
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Affiliation(s)
- Pan Gao
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. China
| | - Yuling Zheng
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. China
| | - Hui Liu
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. China
| | - Wei Yang
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. China
| | - Chuanrong Hu
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. China
| | - Dongping He
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. China
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Jumali NHM, Ganesan S, Yahaya N, Miskam M. 3-Monochloropropane-1,2-diol Monoesters Food Contaminant Analysis in Palm Oil-Based Food Samples Using C18-Dispersive Solid-Phase Extraction Coupled with GC-FID. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02040-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Redeuil K, Theurillat X, Nicolas M, Nagy K. Recommendations for Oil Extraction and Refining Process to Prevent the Formation of Monochloropropane-diol Esters in Sunflower Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6043-6053. [PMID: 34018724 DOI: 10.1021/acs.jafc.1c00597] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aim of this study was to identify the chlorine source during sunflower oil production and propose mitigation strategies in order to prevent monochloropropane-diol ester (MCPDE) formation. Whole sunflower seeds, the separated kernel, hulls, and pressed cake were studied to pinpoint the location of chlorine donors originating from the crop. Acid-water-based degumming, bleaching, cooling, and heat treatment were performed to mimic the current refining process practices. Various oil extraction and refining scenarios were tested. MCPDE and total monochloropropane-diol (MCPD) content of the heat-treated samples were determined by liquid chromatography-HRMS and by an AOCS Official method. The results show that the oil produced from crop hulls and the bleaching clay used are the strongest chlorine sources boosting the MCPDE formation. Using a mixture of pressed and solvent extracted cake oil as model, total 3-MCPD decreased by a factor of 2 when applying static cooling in combination with a washed bleaching clay.
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Affiliation(s)
- Karine Redeuil
- Société des Produits Nestlé S.A-, Nestlé Research Lausanne, Route du Jorat 57, Lausanne 26 1000, Switzerland
| | - Xanthippe Theurillat
- Société des Produits Nestlé S.A-, Nestlé Research Lausanne, Route du Jorat 57, Lausanne 26 1000, Switzerland
| | - Marine Nicolas
- Société des Produits Nestlé S.A-, Nestlé Research Lausanne, Route du Jorat 57, Lausanne 26 1000, Switzerland
| | - Kornél Nagy
- Société des Produits Nestlé S.A-, Nestlé Research Lausanne, Route du Jorat 57, Lausanne 26 1000, Switzerland
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Araujo M, Beekman JK, Mapa MS, MacMahon S, Zhao Y, Flynn TJ, Flannery B, Mossoba ME, Sprando RL. Assessment of intestinal absorption/metabolism of 3-chloro-1,2-propanediol (3-MCPD) and three 3-MCPD monoesters by Caco-2 cells. Toxicol In Vitro 2020; 67:104887. [DOI: 10.1016/j.tiv.2020.104887] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 05/11/2020] [Indexed: 11/24/2022]
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11
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Wong SF, Low KH, Khor SM. Differential-based biosensor array for fluorescence-chemometric discrimination and the quantification of subtle chloropropanols by cross-reactive serum albumin scaffolding. Talanta 2020; 218:121169. [PMID: 32797922 DOI: 10.1016/j.talanta.2020.121169] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/08/2020] [Accepted: 05/13/2020] [Indexed: 12/14/2022]
Abstract
Food contamination is a serious concern because of a high level of chemicals in food causes severe health issues. Safeguarding the public from the risk of adulterated foods has become a challenging mission. Chloropropanols are of importance to food safety and food security because they are common chemical food contaminants and believed to be carcinogenic to humans. In chemical sensing, chloropropanols are challenging analytes owing to the lacking diversity of functional groups and difficulty in targeting the hydroxyl group in aqueous environments. Moreover, because of their small molecular size, the compositions of chloropropanols remain challenging for achieving chromatographic determination. Herein, to simulate human smell and taste sensations, serum albumins, which are protein-based receptors, were introduced as low-selective receptors for differential sensing. Utilizing serum albumins, a fluorophore (PRODAN), and an additive (ascorbic acid), a differential-based optical biosensor array was developed to detect and differentiate chloropropanols. By integrating the sensor array with linear discriminant analysis (LDA), four chloropropanols were effectively differentiated based on their isomerism properties and the number of the hydroxyl groups, even at ultra-low concentration (5 nM). This concentration is far below the maximum tolerable level of 0.18 μM for chloropropanols. The sensing array was then employed for chloropropanols differentiation and quantification in the complex mixtures (e.g., synthetic soy and dark soy sauces). Leave-one-out cross-validation (LOOCV) analysis demonstrated 100% accurate classification for all tests. These results signify our differential sensing array as a practical and powerful tool to speedily identify, differentiate, and even quantify chloropropanols in food matrices.
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Affiliation(s)
- Siew Fang Wong
- Department of Chemistry, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Kah Hin Low
- Department of Chemistry, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Sook Mei Khor
- Department of Chemistry, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia; Centre for Innovation in Medical Engineering, Faculty of Engineering, University of Malaya, 50603, Kuala Lumpur, Malaysia.
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Cichelli A, Riciputi Y, Cerretani L, Caboni MF, d'Alessandro N. Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12302] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Angelo Cichelli
- Department of Medical, Oral and Biotechnological ScienceUniversity “G. d'Annunzio” of Chieti‐Pescara, Via dei Vestini 66100 Chieti Scalo Chieti Italy
| | - Ylenia Riciputi
- Department of Agricultural and Food Technology ScienceUniversity of Bologna, Viale Fanin 44 40127 Bologna Italy
| | - Lorenzo Cerretani
- Salpa S.c.a.r.l., Via Adriatica, 554 64026 Roseto degli Abruzzi Teramo Italy
| | - Maria F. Caboni
- Department of Agricultural and Food Technology ScienceUniversity of Bologna, Viale Fanin 44 40127 Bologna Italy
| | - Nicola d'Alessandro
- Department of Engineering and GeologyUniversity “G. d'Annunzio” of Chieti‐Pescara, Via dei Vestini 66100 Chieti Scalo Chieti Italy
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Zwagerman R, Overman P. Optimized Analysis of MCPD‐ and Glycidyl Esters in Edible Oils and Fats Using Fast Alkaline Transesterification and13C‐Correction for Glycidol Overestimation: Validation Including Interlaboratory Comparison. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800395] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ralph Zwagerman
- Bunge Loders Croklaan B.V.Hogeweg 1 1521 AZWormerveerThe Netherlands
| | - Pierre Overman
- Bunge Loders Croklaan B.V.Hogeweg 1 1521 AZWormerveerThe Netherlands
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Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market. Food Chem 2019; 270:214-222. [DOI: 10.1016/j.foodchem.2018.07.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/11/2018] [Accepted: 07/16/2018] [Indexed: 10/28/2022]
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15
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Recent advances in toxicity and analytical methods of monochloropropanediols and glycidyl fatty acid esters in foods. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.10.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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