QA: Fraud Control for Foods and Other Biomaterials by Product Fingerprinting

Capuano, Edoardo; Ruth, Saskia M. van

doi:10.5772/51109

Cited by 8 publications

(13 citation statements)

References 74 publications

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“…Moreover, some of these methods, for example GLC, necessitate extensive sample preparation including extraction, concentration and/or preliminary purification and/or derivatisation of the target analytes, which may decrease the performance of the analytical technique (Karoui and Baerdemaeker ; Maggio et al . ; Capuano and van Ruth ). Fourier transform infrared (FTIR) spectroscopy has become an effective alternative to the traditional methods of analysis (Javidnia et al .…”

Section: Introductionmentioning

confidence: 99%

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

Antony¹,

Sharma²,

Mehta

et al. 2017

Int J of Dairy Tech

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Ghee is chemically highly complex in nature. The authentication and characterisation of edible fats and oils by routine chemical methods are highly laborious and time‐consuming. Fourier transform near infrared (FT‐NIR) spectroscopy has emerged as the predominant analytical tool in the study of edible fats/oils. In order to assign absorption bands in the infrared (IR) spectrum, spectra of cow and buffalo ghee samples were acquired in the NIR region (10 000–4000 cm−1). In the FT‐NIR spectrum, a total of nine peaks were obtained for cow and buffalo ghee, with almost equal intensity of absorption. The intensity of absorbance was higher for cow ghee compared to buffalo ghee.

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Section: Introductionmentioning

confidence: 99%

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

Antony¹,

Sharma²,

Mehta

et al. 2017

Int J of Dairy Tech

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“…Direct infusion mass spectrometry (DI-MS) is a technique based on the injection of a sample in the ion source without or with small pretreatment. It reduces the analysis time, being especially useful in case of high throughput screenings [34]. DI-MS can be coupled with electrospray ionization (ESI), a typical soft ionization that preserves the molecule integrity and which is suitable for large molecules e.g.…”

Section: Introductionmentioning

confidence: 99%

“…ESI makes the liquid in which the analyte is contained disperse by electrospray to a fine aerosol. The droplets shrink as the solvent evaporates till solvated ions desorb from their surface [34]. Recently, MS techniques has been shown useful to detect improper blends of meats from different species in processed food matrices or to identify animal species in different kinds of processed meat [37,38].…”

Section: Introductionmentioning

confidence: 99%

“…A feasible way to analyze the volatile profile of a meat sample is by means of gas chromatography and electronic nose [41]. However, Proton Transfer Reaction Mass Spectrometry (PTR-MS) [34,42], a technique which also allows a rapid analysis of volatiles, has been successfully applied in food analysis aiming at authentication in general [43,44,45,46,47,48,49,50]. Through this technique, the organic volatile compounds with proton affinity higher than water contact and react with an intense and pure H3O+ ion beam generated in pure water vapor, resulting in ions often with no or minor fragmentation, which are detected by a quadrupole mass analyzer creating a fingerprint of the sample investigated [42,51].…”

Section: Introductionmentioning

confidence: 99%

“…Through this technique, the organic volatile compounds with proton affinity higher than water contact and react with an intense and pure H3O+ ion beam generated in pure water vapor, resulting in ions often with no or minor fragmentation, which are detected by a quadrupole mass analyzer creating a fingerprint of the sample investigated [42,51]. High sensitivity (in order of parts per trillion by volume or pptv), instantaneously results, no need for sample pre-treatment and sample preservation are the main advantages of PTR-MS, while the impossibility to precisely identify the compound through its m/z is the main disadvantage of PTR-MS [34]. Although PTR-MS has being used for authentication purposes (origin) in many food matrices, in the case of meat it has been applied only in view of quality control during storage and management of spoilage processes in meat samples [52,53].…”

Section: Introductionmentioning

confidence: 99%

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Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques

Oliveira

Alewijn

Boerrigter-Eenling

et al. 2015

Foods

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Consumers’ interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to differentiate from their counterparts. To ascertain authenticity and prevent fraud, relevant markers need to be identified and new analytical methodology developed. The objective of this pilot study was to characterize pork belly meats of different animal welfare classes by their fatty acid (Fatty Acid Methyl Ester—FAME), non-volatile compound (electrospray ionization-tandem mass spectrometry—ESI-MS/MS), and volatile compound (proton-transfer-reaction mass spectrometry—PTR-MS) fingerprints. Well-defined pork belly meat samples (13 conventional, 15 free range, and 13 organic) originating from the Netherlands were subjected to analysis. Fingerprints appeared to be specific for the three categories, and resulted in 100%, 95.3%, and 95.3% correct identity predictions of training set samples for FAME, ESI-MS/MS, and PTR-MS respectively and slightly lower scores for the validation set. Organic meat was also well discriminated from the other two categories with 100% success rates for the training set for all three analytical approaches. Ten out of 25 FAs showed significant differences in abundance between organic meat and the other categories, free range meat differed significantly for 6 out of the 25 FAs. Overall, FAME fingerprinting presented highest discrimination power.

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Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy

Antony¹,

Mehta

Sharma³

et al. 2018

J Food Sci Technol

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FT-MIR spectra of ghee (anhydrous milk fat) and common vegetable oils were acquired using HATR in 4000-650 cm region. The differences in absorbance by carbon-hydrogen (C-H) stretch in fatty acid chain at 3.48 μm and absorbance by carbonyl (C-O) stretch of ester linkage at 5.7 μm in ghee and that in vegetable oils were studied. The clear differences in the spectra of ghee and that of the vegetable oils were noticed in fingerprint region, which can be very well utilized to develop FT-MIR spectroscopy as a promising tool to detect presence of common vegetable oils mixed in the ghee as an adulterant.

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QA: Fraud Control for Foods and Other Biomaterials by Product Fingerprinting

Cited by 8 publications

References 74 publications

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques

Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy

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