Analytical methods used for the authentication of food of animal origin

Abbas, Ouissam; Zadravec, Manuela; Baeten, Vincent; Mikuš, Tomislav; Lešić, Tina; Vulić, Ana; Prpić, Jelena; Jemeršić, Lorena; Pleadin, Jelka

doi:10.1016/j.foodchem.2017.11.007

Cited by 199 publications

(131 citation statements)

References 146 publications

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“…NIR signals are associated with molecular vibrations, specifically with overtones and combinations of fundamental vibrations (Abbas et al., ; Barbin et al., ). NIR spectroscopy is based on the absorption of electromagnetic radiation in the region of 780 to 2500 nm, coming from the links between the light atoms CH, OH, and NH, and overtones of molecular vibrations (Shafiee & Minaei, ).…”

Section: Nontargeted Analytical Methodsmentioning

confidence: 99%

“…Using the sophistication of the most advanced techniques, elemental analysis of stable isotopes can determine the origin of some spices, the presence of external agents, and can signal processing forms such as irradiation. The use of stable isotope analysis to verify the origin of high‐quality food products is based on systematic global variations in the distribution of hydrogen and oxygen isotopes in precipitation and groundwater (Abbas et al., ). Although there are several types of elemental isotope studied, the 2 H/ 1 H ratio is mainly used with NMR analysis equipped with a deuterium probe (Kelly, Heaton, & Hoogewerff, ).…”

Section: Isotopic Techniquesmentioning

confidence: 99%

“…The authentication of foods involves procedures that allow evaluation of whether the product complies with the description on its label, and that it complies with the regulations and legal standards for its consumption (Abbas et al., ). Then, food fraud involves adulteration, falsification, substitution, and the deliberate labeling of incorrect products (Figure ) (Galvin‐King, Haughey, & Elliott, ).…”

Section: Introduction: Authentication Of Herbs and Spicesmentioning

confidence: 99%

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Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

110

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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Section: Nontargeted Analytical Methodsmentioning

confidence: 99%

Section: Isotopic Techniquesmentioning

confidence: 99%

Section: Introduction: Authentication Of Herbs and Spicesmentioning

confidence: 99%

See 1 more Smart Citation

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

110

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“…The capability to recognize questionable species in meat items is critical not only for economic, health, moral and religious reasons, but also to guarantee fair trade and commitment with related laws (Nakyinsige et al, 2012;Abbas et al, 2018). Most indicative strategies used to identify meat have relied upon the revealing of species-particular proteins or DNA (Ballin et al, 2009;Hossain et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Today, DNA is considered to be the most appropriate particle for species identifying and distinguishing evidence in foods (Singh & Neelam, 2011). Dn contrast to proteins, is DNA mostly steady at high temperatures; so it can be analyzed in processed, degraded and mixed supplies (Lenstra, 2003;Meira et al, 2017;Abbas et al, 2018). On addition, while the discovery and identification of proteins rely on the type of the tissue examined, DNA exists and is typical in nearly all cells also the variety given by the hereditary code allows the isolation of even entirely-related species (Lockley & Bardsley, 2000;Ballin, 2010;Xiang et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Species – specific PCR test for the quick recognition of equine tissue in raw and processed beef meat mixtures

et al. 2019

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PCR was applied for the discovery of adulteration of crude and processed beef meat with horse and donkey tissue. This was performed by blending (w/w) horse or donkey meat to beef meat in an extent up to 1:10000 (0.01%). The sensitivity was resolved as high as 0.01%. All used primers showed specificity in the PCR reactions utilizing layout DNAs from three animal species. PCR application on 96 beef meat and meat product samples gathered randomly from street vendors and prominent retail markets (24 of burger, 16 of minced meat, 24 of kofta, 16 of sausage, 7 of raw meat and 9 of launcheon) uncovered 6 positive for donkey tissue (3 from sausage, 2 from minced meat and 1 from kofta) and 2 positive for horse tissue (from sausage). This basic PCR strategy effectively distinguished adulteration of raw and processed beef meat samples with horse and donkey tissue. This work also highlights on the severity of the meat adulteration problem in Egypt.

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