A novel and simple approach to element fractionation analysis: Single step fractionation of milk

Tokay, Feyzullah; Bağdat, Sema

doi:10.1016/j.foodchem.2022.132162

Cited by 3 publications

(1 citation statement)

References 37 publications

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“…Consideringly, determination of the elements in the food samples is quite important to elicit the element profiles and amount that consumers are exposed to. Various techniques have been used for determination of the elements including flame atomic absorption spectrometry (FAAS) [11], graphite furnace atomic absorption spectrometry (GFAAS) [12], inductively coupled plasma optic emission spectrometry (ICP OES) [13] and mass spectrometry (ICP MS) [3,4] and polarography and voltammetry [14]. Among these techniques, ICP OES offers wide dynamic linear range.…”

Section: Introductionmentioning

confidence: 99%

Determination of Some Elements in Canned and Frozen Vegetables sold in Balıkesir (Türkiye) Markets and Nutritional Assessment

Tokay

2022

ADYU J SCI

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In this work, determination of some elements including Pb, Ni, Ba, Fe, Zn, Mg, Mn, Al, Cu, Mo, Ca, B, Cr, Cd, V and Co were carried out in some canned and frozen vegetable samples sold in Balıkesir, Türkiye. The study covered randomly chosen 13 canned and frozen samples such as green peas, okra, shell bean, sweet corn, green beans, garniture and tomato paste. Mineralization of the samples was achieved using microwave assisted wet digestion in closed vessels. The element contents were determined using ICP OES. The element contents were between 0.16-1.86 mg kg-1 for Ni; 0.33-5.02 mg kg-1 for Ba; 4.20-32.22 mg kg-1 for Fe; 1.65-14.64 mg kg-1 for Zn; 124.83-1016.79 mg kg-1 for Mg; 0.87-4.99 mg kg-1 for Mn; 0.32-1.74 mg kg-1 for Al; 0.78-14.97 mg kg-1 for Cu; 0.38-4.24 mg kg-1 for Mo; 42.60-1607.40 mg kg-1 for Ca and 0.96-7.56 mg kg-1 for B. Additionally, Pb was determined in only frozen green peas as 1.3±0.1 mg kg-1. In general, the highest element contents were found in frozen samples. In terms of nutritional assessment, estimated daily intakes of the elements were compared with recommended dietary allowances (RDA), nutrition reference values (TFC) and daily tolerable upper intake levels (UL) which were established by World Health Organization, Turkish Food Codex and Institute of Medicine, respectively. The results showed that the element contents of the analysed samples did not exceeded the permissible limits set by various health organizations. It is concluded that the contamination of these products may be an important threatening for public health. Therefore, monitoring of these samples should be a vital strategy for food industry.

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Section: Introductionmentioning

confidence: 99%

Determination of Some Elements in Canned and Frozen Vegetables sold in Balıkesir (Türkiye) Markets and Nutritional Assessment

Tokay

2022

ADYU J SCI

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A Novel Approach for Single-Step Analyte Fractionation of Raw Milk Prior to Antibiotic Residue Trace Analysis as an Alternative to QuEchERS-Based Extraction

Steils,

Lang,

Kraus

et al. 2024

Journal of AOAC International

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Background Antibiotic residues in milk are a well-known hazard in the dairy food chain. Detection methods for these residues, such as non-specific microbiological inhibitor tests or group-specific receptor tests, respectively, are relatively inexpensive, easy to use and widely applied to ensure food safety. In contrast, specific detection by liquid chromatography tandem mass spectrometry (LC-MS/MS) - although a critical, complimentary method to confirm the results of non-specific testing—is relatively costly, time consuming and laborious. Furthermore, sample processing before LC-MS/MS analysis requires unique preparation procedures for different groups of antibiotic compounds. Objective To simplify and speed up specific antibiotic residue detection, a low-cost, passive and single-step method to fractionate analytes in raw milk was developed. Methods Untreated raw milk was fractionated into its water and fat/protein phases using a FraMiTrACR® AB fractionation unit. The water fraction was then analyzed by LC-MS/MS. The analyte fractionation method was evaluated against a QuEChERS based method for sample preparation. Results Our method allows qualitative and quantitative detection of substances from the Penicillin, Cephalosporin, Macrolide, Lincosamide, Sulfonamide, Tetracycline and Fluoroquinolone groups of antibiotics. Detection limits are below the legally prescribed maximum residue levels, allowing reliable, specific and rapid validation of a positive result in non-specific microbiological inhibitor tests. Conclusion Analyte fractionation by FraMiTrACR® AB is a faster alternative to QuEChERS based sample preparation for the detection of antibiotic substances in milk. Highlight This method describes a low-cost, environmentally friendly, passive and single-step milk analyte fractionation. As an alternative to QuEChERS based preparation, this fractionation method simplifies and speeds up the process for specific antibiotic residue detection.

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Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread

YÜKSEL,

Kiralan,

Ramadan

2023

Food sci. technol. int.

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This study investigated the application of black cumin meal (BCM) obtained from cold-pressing Nigella sativa seeds in bread baking. The effect of BCM on bread rheological traits and its nutritional value were investigated. Zeleny sedimentation, falling number, Farinograph, and Extensograph values in flour mixed with BCM (2.5%, 5%, 7.5%, and 10%) were evaluated. In addition, mineral content, protein, fat, thymoquinone, and crude cellulose contents in bread were investigated. Zeleny sedimentation and falling number values decreased with the increase in BCM in the flour samples. The water absorption, development time, stability, and softening degree values of the dough measured in the Farinograph device did not show a statistically significant difference in the flour with the BCM mixture compared to the control sample. The energy value and extensibility determined in the Extensograph device decreased with the increase in the amount of BCM in the flour. The amount of protein and crude fiber in bread increased with the increase in the amount of BCM. It was noted that there were significant increases in Fe, Ca, Mg, K, and Zn levels with the increase in BCM. Meanwhile, thymoquinone was not found in the bread samples containing BCM. The results revealed that the nutritional values of BCM-mixed bread are rich in protein, minerals, and cellulose.

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A novel and simple approach to element fractionation analysis: Single step fractionation of milk

Cited by 3 publications

References 37 publications

Determination of Some Elements in Canned and Frozen Vegetables sold in Balıkesir (Türkiye) Markets and Nutritional Assessment

Determination of Some Elements in Canned and Frozen Vegetables sold in Balıkesir (Türkiye) Markets and Nutritional Assessment

A Novel Approach for Single-Step Analyte Fractionation of Raw Milk Prior to Antibiotic Residue Trace Analysis as an Alternative to QuEchERS-Based Extraction

Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread

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