Advances in Testing for Adulteration of Food Supplements

El-Ahmady, Sherweit H.; Ashour, Mohamed L.

doi:10.1016/b978-0-08-100220-9.00024-2

Cited by 4 publications

(3 citation statements)

References 99 publications

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“…Even though different bond types result from different atoms, their vibrations have the same frequency; hence, they produce peaks at the same wavenumbers since wavenumbers are directly proportional to frequencies. Moreover, with the exception of optical isomers, no two molecules share the same IR spectrum [53]. This way, with the use of correlation tables from spectra recorded from known substances, a sample's identity, and also its structure and molecular composition, can be revealed.…”

Section: Ft-ir Spectroscopymentioning

confidence: 99%

Wine Authenticity and Traceability with the Use of FT-IR

et al. 2020

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Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to its simplicity and ability to provide a wine’s fingerprint. For this reason, it is often used for authentication and traceability purposes with more than satisfactory results. In this review, an outline of the reasons why authenticity and traceability are important to the wine sector is given, along with a brief overview of the analytical methods used for their attainment; statistical issues and compounds, on which authentication usually is based, are discussed. Moreover, insight on the mode of action of FT-IR is given, along with successful examples from its use in different areas of interest for classification. Finally, prospects and challenges for suggested future research are given. For more accurate and effective analyses, the construction of a large database consisting of wines from different regions, varieties and winemaking protocols is suggested.

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Section: Ft-ir Spectroscopymentioning

confidence: 99%

Wine Authenticity and Traceability with the Use of FT-IR

et al. 2020

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“…Presently, besides their implemented use in traditional medicine, mainly in the form of herbal infusions, tinctures and decoctions, medicinal plants and products thereof are being increasingly used as ingredients in formulations sold as herbal dietary supplements or plant food supplements (Lu et al., 2018). Over the last decade, the consumption of dietary supplements has been showing a fast growth, with several factors contributing for the increasing popularity of this type of products, namely a growing interest of consumers by a healthy life style and diet, the potential contribution of dietary supplements for health maintenance/improvement, an increased interest in self‐health care, an increased mistrust in conventional medicine and pharmaceuticals, high costs with conventional health care and general belief that natural means safe and healthy, among others (Egan, Hodgkins, Shepherd, Timotijevic, & Raats, 2011; El‐Ahmady & Ashour, 2016; Sasikumar, Swetha, Parvathy, & Sheeja, 2016; WHO 2013). Dietary supplements are legally considered as foods, both in the United States and in the European Union (EU) under the Dietary Supplement Health and Education Act and Directive 2002/46/EC (2002), respectively.…”

Section: Introductionmentioning

confidence: 99%

Botanical origin authentication of dietary supplements by DNA‐based approaches

Grazina

Amaral

Mafra

2020

Comp Rev Food Sci Food Safe

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Herbal products, such as dietary supplements, have become a subject of increasing global importance for their health benefits and economic considerations. However, they have also been targets of adulteration practices, being the accurate identification of botanicals in herbal products of utmost importance to protect the health and expectations of consumers. Particularly, in the case of dietary supplements, which can have different types of formulations, the identification of plant material used in their production is often a research challenge. DNA-based techniques have played a crucial role on the development of a wide range of tools for the authentication of herbal products.Therefore, this review intends to describe their main progresses, critically discussing their advantages and drawbacks when applied to authenticate herbal products, focusing on dietary supplements. DNA barcoding is particularly emphasized because it has provided the highest number of applications, followed by the advances on highresolution melting analysis combined with DNA barcodes. A special emphasis is also given to the promising approaches relying on DNA metabarcoding and isothermal amplification.

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“…The use of visible spectroscopy analysis is increasing and can provide an objective, repeatable, undestructive method to monitor and assess food quality and other commodities in agriculture [14]. Ultraviolet and visible spectroscopy represents the oldest and easiest process used for food authentication [15], which is when the food meets its label definition [16].…”

Section: Introductionmentioning

confidence: 99%

Discrimination of civet coffee using visible spectroscopy

Adier

Reyes

Arboleda

2020

Jurnal Teknologi dan Sistem Komputer

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Civet coffee is considered as highly marketable and rare. This specialty coffee has a special flavor and higher price relative to regular coffee, and it is restricted in supply. Establishing a straightforward and efficient approach to distinguish Civet coffee for quality; likewise, consumer protection is fundamental. This study utilized visible spectroscopy as a non-destructive and quick technique to obtain the absorbance, ranging from 450 nm to 650 nm, of the civet coffee and non-civet coffee samples. Overall, 160 samples were analyzed, and the total spectra accumulated was 960. The data gathered from the first 120 samples were fed to the classification learner application and were used as a training data set. The remaining samples were used for testing the classification algorithm. The study shows that civet coffee bean samples have lower absorbance values in visible spectra than non-civet coffee bean samples. The process yields 96.7 % to 100 % classification scores for quadratic discriminant analysis and logistic regression. Among the two classification algorithms, logistic regression generated the fastest training time of 14.050 seconds. The application of visible spectroscopy combined with data mining algorithms is effective in discriminating civet coffee from non-civet coffee.

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Advances in Testing for Adulteration of Food Supplements

Cited by 4 publications

References 99 publications

Wine Authenticity and Traceability with the Use of FT-IR

Wine Authenticity and Traceability with the Use of FT-IR

Botanical origin authentication of dietary supplements by DNA‐based approaches

Discrimination of civet coffee using visible spectroscopy

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