Isotopic analysis of eggs: Evaluating sample collection and preparation

Rock, Luc; Rowe, Sylwia; Czerwiec, Agnieszka; Richmond, H. L.

doi:10.1016/j.foodchem.2012.03.041

Cited by 11 publications

(11 citation statements)

References 8 publications

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“…17 Another defatting method uses a chloroform:methanol (2:1, v/v) mixture; the precipitate is collected via vortex centrifugation, which is repeated twice. 23 In comparison with Soxhlet defatting, this method takes a much shorter time. In step 4, the sample was placed in a centrifuge tube and chloroform: methanol (2:1, v/v) was added.…”

Section: Differences Between the Two Sample Preparation Methodsmentioning

confidence: 99%

A rapid sample preparation method for the analysis of stable isotope ratios of beef samples from different countries

Zhao

Zhang

et al. 2020

Rapid Comm Mass Spectrometry

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Rationale:The use of multi-isotopic analyses to trace beef is gaining wider acceptance, but no uniform standard for the pretreatment method is available for the determination of stable isotope ratios. Drying and defatting of meat samples are usually applied. Thus, a rapid sample preparation procedure is required to provide a reference for the study of beef using stable isotope methods. Methods: Student's t-test(T-test) was used to determine significant differences between the δ 13 C and δ 15 N values in traditional and rapid beef sample preparation methods. The δ 13 C, δ 15 N, δ 2 H, and δ 18 O values of beef samples from six countries were assayed using elemental analyzer-isotope ratio mass spectrometry. Stable isotope data were subjected to principal component analysis, discriminant analysis, and partial least-squares discriminant analysis (PLS-DA). Results:There was no significant difference (P > 0.05) between the δ 13 C and δ 15 N values of the two preparation approaches. A classification of satisfactory was obtained with the original-validation rate of 96.6% and the cross-validation rate of 95.9%. The PLS-DA model was correctly validated to differentiate beef samples from six countries. Conclusions:We describe a rapid sample preparation method for beef samples. A model combining stable isotope data and chemometric methods correctly assigned the origin of beef samples from different countries. The results demonstrated the successful utilization of rapid pretreatment methods to prepare beef samples when using multiple stable isotope analyses to trace beef samples from different countries.

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Section: Differences Between the Two Sample Preparation Methodsmentioning

confidence: 99%

A rapid sample preparation method for the analysis of stable isotope ratios of beef samples from different countries

Zhao

Zhang

et al. 2020

Rapid Comm Mass Spectrometry

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“…Aliquots of raw ingredients and prepared foods were stored at –40°C for 1–4 months prior to stable isotope analysis. For the analysis of eggs, a single egg from each dozen was reserved for isotopic analysis, as the isotopic signatures of eggs from the same production system have been shown to be similar …”

Section: Methodsmentioning

confidence: 99%

“…For the analysis of eggs, a single egg from each dozen was reserved for isotopic analysis, as the isotopic signatures of eggs from the same production system have been shown to be similar. [41] Gravimetric and volumetric sample preparation…”

Section: Ingredient Acquisition and Sample Handlingmentioning

confidence: 99%

Effect of baking and fermentation on the stable carbon and nitrogen isotope ratios of grain‐based food

Bostic

Palafox

Rottmueller

et al. 2015

Rapid Comm Mass Spectrometry

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“…Egg and soybean are an excellent source of protein and possess high quality and quantity of amino acids (Dia et al, 2009;Rock et al, 2013). Table 3 shows the effect of soymilk and egg ratios on the amino acids profiles of egg tofu.…”

Section: Amino Acid Profiles Of Egg Tofumentioning

confidence: 99%

Antioxidant Capacity and Amino Acid Profiles of Egg Tofu

Murad

Abdullah²,

Mustapha³

2013

American Journal of Applied Sciences

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Tofu contains high quality protein source and antioxidant which could reduce risk of cancer. This research aims to determine the effect of soymilk and egg ratios on the antioxidant capacity, daidzein and genistein content and amino acid profiles of egg tofu. Egg tofu was prepared using soymilk and fresh egg in ratios of 1:1, 2:1, 3:1 and 4:1. Glucono-Delta-Lactone (GDL) was added in the egg tofu to act as a coagulating agent. Increased of soymilk at all ratios had significantly (p<0.05) increased in Ferric-Reducing Antioxidant Power (FRAP), daidzein and genistein content of egg tofu. Conversely, decreased in soymilk ratio had significantly (p<0.05) increased the radical scavenging activities of the 2,2-Azino-Bis 3-ethylbenzothiazoline-6-Sulfonic acid (ABTS) and 2,2-Diphenyl-2-Picrylhydrazyl (DPPH) in egg tofu. Increased of soymilk ratio up to 3:1 caused decreased in amino acid methionine (met) and cystein (cys) significantly (p<0.05). A significant (p<0.01) and a positive correlation was observed between Total Phenolic Content (TPC) and FRAP (r = 0.93). However, there was a negative (p<0.01) correlation between TPC and DPPH (r = -0.83). The antioxidant capacity of egg tofu in DPPH assay showed a positive and significant (p<0.01) correlation with cysteine, methionine and tryptophan with r value of 0.92, 0.93 and 0.96 respectively. Higher content of egg in egg tofu had contributed to the increased of antioxidant capacity as indicated in DPPH assay and ABTS assay as well as amino acid methionine and cysteine.

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Isotopic analysis of eggs: Evaluating sample collection and preparation

Cited by 11 publications

References 8 publications

A rapid sample preparation method for the analysis of stable isotope ratios of beef samples from different countries

A rapid sample preparation method for the analysis of stable isotope ratios of beef samples from different countries

Effect of baking and fermentation on the stable carbon and nitrogen isotope ratios of grain‐based food

Antioxidant Capacity and Amino Acid Profiles of Egg Tofu

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