Measurement: Food最新文献

{"title":"ML-driven olive oil quality prediction: Comparative evaluation of FTMIR data preprocessing techniques using RF and XGBoost models in multi-stage validation","authors":"Lahcen Hssaini","doi":"10.1016/j.meafoo.2025.100249","DOIUrl":"10.1016/j.meafoo.2025.100249","url":null,"abstract":"<div><div>This study evaluates the impact of four mid-FTIR spectral preprocessing strategies—baseline correction, normalization, smoothing, first derivative transformation, all compared to raw data—on the performance of Random Forest (RF) and XGBoost (XGB) models for predicting key olive oil quality parameters mainly total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, and carotenoid levels in the Picholine Marocaine cultivar. Using a dataset of 324 olive oil samples, models were trained and validated via a multi-stage framework (5-fold CV and 20 % external validation). Results revealed that smoothing significantly enhanced TPC prediction (XGB R² = 0.96, RMSE = 24.5 mg GAE/kg) while first derivative transformation optimized TFC prediction (R² = 0.93, RMSE = 18.2 mg QE/kg). Raw data sufficed for carotenoids (R² &gt; 0.89). XGBoost consistently outperformed RF by 7–15 % across parameters due to its superior regularization capabilities. Notably, blind testing exposed a 25 % R² drop for DPPH with RF, underscoring the necessity of external validation. These findings support the development of rapid, non-destructive quality assessment tools with applications in industrial quality control, authentication systems, and regulatory compliance. Future research should explore hybrid preprocessing combinations, deep chemometric feature extraction, multi-cultivar validation, and seasonal model transferability to enhance robustness and commercial viability.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100249"},"PeriodicalIF":3.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of in vitro and in vivo antioxidant activity of white button mushroom polyphenols extracted with ultrasound-assistance","authors":"Anam Latif ,&nbsp;Muhammad Issa Khan ,&nbsp;Usman Mir Khan ,&nbsp;Ansa Latif ,&nbsp;Gholamreza Abdi ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.meafoo.2025.100233","DOIUrl":"10.1016/j.meafoo.2025.100233","url":null,"abstract":"<div><div>White button mushrooms (<em>Agaricus bisporus</em>) contain polyphenols that give them their medicinal properties and aid in the prevention of a number of diseases. Ultrasound-assisted extraction (UAE) has emerged as a green extraction technique, offering higher extraction efficiency, shorter processing time and reduced solvent concentration. In complex process to determine the antioxidant activity of polyphenols in rat models, the effect of one process variable depends on the others, and the interactions between factors need to be taken into account. The Response surface methodology (RSM) was used to optimize UAE to have higher extraction of polyphenols from white mushroom button. The total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay in white button mushroom were determined by three extraction parameters, ethanol concentration (10–90 %), extraction time (1–30 min), and extraction temperature (25–60 °C), by applying central composite design (CCD). The antioxidant potential of polyphenols was assessed in female Sprague Dawley rats with DMBA-induced mammary carcinoma. The white button mushrooms showed significantly higher phenolic and flavonoid content with higher antioxidant activity. The maximum value of TFC (5.9 mg QE/g), TPC (17.73 mg GAE/g), FRAP (45.99 mg/mL) and DPPH (68.10 µg/mol) was found when the effects of 57 to 68 % ethanol concentration, 11 min, and 40 °C temperature were combined. The ethanol content, ethanol time, temperature, and extraction parameters all had a significant impact on <em>in vitro</em> and <em>in vivo</em> assessment. These polyphenols from mushrooms showed a remarkable capacity to function as antioxidants, repairing antioxidant enzymes and protecting the body from damage caused by free radicals, thereby slowing the progression of chronic diseases. Moreover, white button mushrooms have great potential as <em>in vivo</em> to reduce oxidative stress which leads to lower the lipid peroxidation and retard the DMBA-induced breast cancer.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100233"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144489578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proximate, mineral, and anti-nutrient compositions of selected wild edible plants consumed in Northwestern Ethiopia","authors":"Daniel Tadesse ,&nbsp;Getinet Masresha ,&nbsp;Ermias Lulekal ,&nbsp;Paulos Getachew ,&nbsp;Tilahun Belayneh","doi":"10.1016/j.meafoo.2025.100243","DOIUrl":"10.1016/j.meafoo.2025.100243","url":null,"abstract":"<div><div>Wild edible plants (WEPs) are essential food and nutritional sources in low-income countries like Ethiopia. Despite their significance, limited research exists on their nutritional profiles. Five WEPs from northwestern Ethiopia were analyzed for proximate, mineral, and antinutrient compositions using standard food analysis methods. Nutritional variation was assessed using one-way ANOVA. Nutrient ranges were moisture (6.14–10.48 %), crude protein (2.55–23.14 %), crude fat (0.67–4.00 %), crude fiber (4.18–14.42 %), crude ash (3.05–12.05 %), carbohydrate (43.21–77.96 %), and gross energy (282.92–347.42 kcal/100 g). Mineral content (mg/100 g dry weight) included Mg (87.96–473.24), K (661.09–2147.23), Ca (158.43–1000.63), P (152.91–426.88), Na (trace amounts), Fe (7.70–22.07), Zn (0.30–3.55), Cu (0.63–1.37), and Mn (trace to 2.67). Anti-nutrient levels (mg/100 g) were 80.78–168.99 for phytate, 281.99–936.83 for tannin, and 609.29–945.45 for oxalate. Molar ratios for antinutrients and minerals were below critical thresholds, indicating favorable bioavailability in <em>Abelmoschus ficulneus</em> and <em>Corchorus olitorius</em>. Results suggest that these WEPs, particularly <em>Abelmoschus ficulneus</em> and <em>Corchorus olitoriu</em>s, offer substantial nutrients to address deficiencies. Sustainable conservation, increased consumption, and domestication of these WEPs could supplement common crops and reduce malnutrition in Ethiopia.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100243"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prediction of sugar content in Java Plum using SW-NIR spectroscopy with CNN-LSTM based hybrid deep learning model","authors":"M. Mirazus Salehin ,&nbsp;Md. Rahber Islam Rafe ,&nbsp;Al Amin,&nbsp;Kazi Shakibur Rahman,&nbsp;Md. Rakibul Islam Rakib,&nbsp;Sahabuddin Ahamed,&nbsp;Anisur Rahman","doi":"10.1016/j.meafoo.2025.100246","DOIUrl":"10.1016/j.meafoo.2025.100246","url":null,"abstract":"<div><div>Sugar content is the most important parameter for consumer acceptance and post-harvest management of Java Plum (<em>Syzygium cumini L</em>.). Traditional methods for sugar content analysis are often time-consuming and labor-intensive. The short wave-near infrared (SW-NIR) spectroscopy offers a rapid and non-destructive alternative for assessing sugar content in fruits. In this study proposed a Convolutional Neural Network (CNN) and Long Short-Term Memory (LSTM) based hybrid deep neural network model and partial least square regression (PLSR) algorithm for predicting sugar content in Java Plum using SW-NIR spectroscopy. The proposed model combines the strengths of CNN-LSTM to capture sequential dependencies of SW-NIR data in the ranges of 900–1700 nm. The hybrid model is made of 17 layers of neural network and consists of 1D-CNN, LSTM, GroupNormalization and Regularizer layers. At first, the spectra data was preprocessed using several preprocessing techniques independently and developed PLSR model to select the best preprocessing technique. The Savitsky-Golay 2nd derivative preprocessing spectra yielded the most optimum result for PLSR model with coefficient of calibration <span><math><msub><mi>R</mi><mrow><mi>c</mi><mi>a</mi><mi>l</mi></mrow></msub></math></span> = 0.677 and coefficient of prediction <span><math><msub><mi>R</mi><mrow><mi>p</mi><mi>r</mi><mi>e</mi><mi>d</mi></mrow></msub></math></span> = 0.554 The proposed CNN-LSTM-based hybrid deep learning model showed the <span><math><msub><mi>R</mi><mrow><mi>c</mi><mi>a</mi><mi>l</mi></mrow></msub></math></span> = 0.843 and <span><math><msub><mi>R</mi><mrow><mi>p</mi><mi>r</mi><mi>e</mi><mi>d</mi></mrow></msub></math></span> = 0.83. The results demonstrated the potential of SW-NIR spectroscopy combined with CNN-LSTM-based hybrid deep learning model for determination of soluble sugar content in Java plum.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100246"},"PeriodicalIF":3.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145048568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitative analysis of pesticides in vegetables: A study on tomatoes and onions from Ethiopian farms","authors":"Bezuayehu Tadesse ,&nbsp;Melese Asrat ,&nbsp;Balkew Zewge ,&nbsp;Asmamaw Tesfaw","doi":"10.1016/j.meafoo.2025.100242","DOIUrl":"10.1016/j.meafoo.2025.100242","url":null,"abstract":"<div><div>Vegetables are crucial for a healthy diet, but they can be exposed to pesticides throughout the growing process. This study investigated pesticide residues in tomatoes and onions using the QuEChERS extraction method and gas chromatography with an electron capture detector (GC-ECD). Samples from Ziway, Shewa Robit, Majete, and Meki regions were analyzed for pesticide residues, including organophosphates (OPPs), organochlorines (OCPs), and synthetic pyrethroids. Calibration curves demonstrated linearity (r² ≥ 0.9962), and recoveries ranged from 81–114 %, indicating analytical precision and accuracy. Findings showed high pesticide levels, especially those of malathion (112–286 µg/kg) and chlorpyrifos (53–153 µg/kg), with some values surpassing the FAO/WHO and European Union maximum residue limits (MRLs), even if the majority of pesticides were at safe levels. Pesticide residues in tomatoes were below MRLs, while chlorpyrifos and malathion levels in onions surpassed these limits, presenting health risks and impacting market access. The report emphasizes the necessity of strict pesticide control and ongoing oversight to safeguard public health and promote agricultural exports.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100242"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of plasma-modified rice starch on physicochemical and sensory properties of cheese","authors":"Bara Yudhistira ,&nbsp;Adila Rifa Mutia ,&nbsp;Riyanti Ekafitri ,&nbsp;Ahmad Ni’matullah Al-Baarri ,&nbsp;Putri Widyanti Harlina ,&nbsp;Fuangfah Punthi ,&nbsp;Novita Indrianti ,&nbsp;Lia Ratnawati ,&nbsp;Achmat Sarifudin ,&nbsp;Maulana Furqon ,&nbsp;Dayu Dian Perwatasari","doi":"10.1016/j.meafoo.2025.100250","DOIUrl":"10.1016/j.meafoo.2025.100250","url":null,"abstract":"<div><div>Processed cheese is a milk-based product that is widely consumed because it has a longer shelf life, stable texture, and adjustable taste. However, stabilizers are needed to improve its physicochemical and sensory characteristics. Rice starch can be a potential alternative as a natural stabilizer in processed cheese, but it has limitations such as low viscosity and retrogradation tendencies. This study aims to examine the effect of rice starch modified with dielectric barrier discharge (DBD) plasma on the physicochemical and sensory characteristics of processed cheese. Rice starch was extracted and modified using DBD plasma at 10 kV for 20 min to improve its functional properties. The modified starch was then applied to processed cheese with varying concentrations (4 %, 7 %, 10 %, 13 %, and 16 %). The analysis carried out included amylose content, pasting properties, hydration properties, texture, and sensory tests. DBD samples showed a swelling power reduction of 18.97 %, and an enhancement in amylose and solubility levels of 7.01 % and 31.77 %, respectively, compared to untreated samples. The application of 4–16 % DBD starch showed a cheese sample with an increase in hardness of 21.14 % and a decrease in water content of 4.14 %, ash of 47.76 %, fat of 16.40 %, protein of 16.52 %, and carbohydrate of 47.03 %. Sensory testing showed that the formulation with 10 % modified starch had the best acceptance by panelists. DBD plasma-modified rice starch has the potential as a natural stabilizer in processed cheese, offering an alternative for the food industry that is more environmentally friendly and healthy.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100250"},"PeriodicalIF":3.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145048567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Authentication of avocado oil mixed with cooking oils (branded and loose palm oil) utilizing fourier transform infrared spectroscopy in conjunction with chemometrics","authors":"David Fernando ,&nbsp;Desy Ayu Irma Permatasari ,&nbsp;Agustina Ari Murti Budi Hastuti ,&nbsp;Abdul Rohman","doi":"10.1016/j.meafoo.2025.100241","DOIUrl":"10.1016/j.meafoo.2025.100241","url":null,"abstract":"<div><div>Avocado oil (AVO) has become popular for its health advantages and culinary variety, while its elevated cost has rendered it susceptible to adulteration practices, frequently with less expensive edible oils such as palm oil. Attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR) in conjunction with chemometrics is a promising way to quickly, rapidly, and non-destructively detect AVO adulterated with branded palm oil (BPO) or loose palm oil (LPO). AVO can be distinctly categorized apart from BPO and LPO using FTIR analysis corroborated by principal component analysis (PCA). Principal component (PC) 1 is primarily influenced by absorption at a wavenumber of 1743 cm⁻¹, whereas PC2 is impacted by absorption at a wavenumber of 2953 cm⁻¹. With first derivative data and multiplicative scatter correction (MSC), multivariate calibration of principal component regression (PCR) was able to correctly predict the amount of BPO in AVO. This approach yielded root mean squared error of calibration (RMSEC) and root mean square error for prediction (RMSEP) values of 0.56 and 0.55, alongside coefficient of determination for the calibration and prediction model (R²-cal and R²-val) values of 0.9998 and 0.9999, respectively. In addition, PCR using first-derived data without MSC adjustment accurately quantified BPO levels in AVO, with RMSEC and RMSEP values of 0.60 and 0.61, respectively, along with R²-cal and R²-val values of 0.9998. This PCA-based discriminant analysis correctly separated the real AVO samples from the adulterated AVO samples with classification accuracies of 98.18 % for BPO and 100 % for LPO. This method may also be applicable further for detecting other possible edible oil adulteration, including soybean oil, rapeseed oil, and sunflower oil.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100241"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitative paper-based SERS method for the rapid determination of sulfur amino acid residues in Pisum sativum","authors":"Catherine Rui Jin Findlay ,&nbsp;Obasi Ukpai Ukoji ,&nbsp;Sristi Mundhada ,&nbsp;Brittany Polley ,&nbsp;Alex Chun-Te Ko ,&nbsp;Pankaj Bhowmik ,&nbsp;Jitendra Paliwal","doi":"10.1016/j.meafoo.2025.100240","DOIUrl":"10.1016/j.meafoo.2025.100240","url":null,"abstract":"<div><div>It is known that peas, a sustainable ingredient in plant-based meat analogs and other proteinaceous food products, contain low levels of sulfur amino acid (SAA) residues. Developing additional inexpensive and rapid methods for determining SAA residues in protein is key to alleviating or resolving any concerns of possible micronutrient deficiencies associated with pea protein. This study evaluated surface-enhanced Raman spectroscopy (SERS) and the quantification of nascent signals stemming from cysteine residues in complex sample matrix solutions with low concentrations of analytes chemisorbed to silver using timed exposures. Silver nanoparticle printed SERS (Ag P-SERS) substrates showed a dynamic range of 1–9 ppm for cysteine and 0–42,000 ppm for bovine serum albumin (BSA). A distinct peak at 667 cm^-1 in the SERS spectra of pea extracts corresponded to the ν(C-S) stretching mode of cysteine residues. The results demonstrate that low levels of Cys could be rapidly quantified with SERS and used to differentiate pea flour from 10 cultivars. This scientific development could have a far-reaching impact on the development of plant-based protein sources with nutritional profiles that rival those of animal proteins.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100240"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lipid quality and oxidative response in gilthead seabream fillets fed an organic diet including crayfish meal as a source of natural astaxanthin","authors":"M. Martinoli ,&nbsp;M. Contò ,&nbsp;N. Tonachella ,&nbsp;G. Cardinaletti ,&nbsp;A. Martini ,&nbsp;D. Pulcini ,&nbsp;G. Renzi ,&nbsp;S. Failla ,&nbsp;E. Tibaldi ,&nbsp;F. Capoccioni","doi":"10.1016/j.meafoo.2025.100236","DOIUrl":"10.1016/j.meafoo.2025.100236","url":null,"abstract":"<div><div>Organic certification for aquaculture fish prohibits the use of synthetic pigments in feed but allows natural alternatives. Meal derived from the alien red swamp crayfish (<em>Procambarus clarkii</em>) is rich in astaxanthin, a powerful natural antioxidant. This study aims to evaluate the effects of a 12 % dietary inclusion of crayfish meal on the shelf-life and nutritional quality of farmed gilthead seabream (<em>Sparus aurata</em>).</div><div>Compared to the control diet, the experimental diet had no negative effects on fish growth. To assess shelf-life, fillets from fish fed the two diets were analyzed at different times: immediately after harvesting (0 days), after refrigeration (4 days), after freezing (30 days), and post-cooking. Fillets from the crayfish-fed group showed a higher proportion of omega-3 polyunsaturated fatty acids compared to the control (26.5 % vs. 23.5 % of total fatty acid methyl esters). Additionally, levels of conjugated dienes and trienes in fish muscle were significantly lower in the experimental group, likely due to the antioxidant properties of astaxanthin. The radical scavenging activity of both feeds and fillets was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, while endogenous antioxidant activity was assessed by thiol group analysis. Both methods highlighted significantly improved antioxidant capacity in fillets from the experimental diet (e.g., 34.5 % vs. 1.1 % for DPPH). Malondialdehyde analysis of refrigerated, frozen, and cooked fillets further confirmed significantly lower lipid oxidation levels in the test group compared to the control. Overall, these findings suggest that crayfish meal can be considered a natural functional ingredient in seabream diets, as its inclusion enhances fillet stability against oxidation.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100236"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144548580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimising QuEChERS method for determining five amanita peptide toxins in mixed wild mushrooms","authors":"JiYan Duan ,&nbsp;Yan Zhang ,&nbsp;QiXin Guo ,&nbsp;YuYuan Huang ,&nbsp;Xing Xu","doi":"10.1016/j.meafoo.2025.100247","DOIUrl":"10.1016/j.meafoo.2025.100247","url":null,"abstract":"<div><h3>Introduction</h3><div>This study establishes an optimised quick, easy, cheap, effective, rugged and safe (QuEChERS) method integrated with high-performance liquid chromatography–tandem mass spectrometry for detecting five amatoxins in wild mushrooms.</div></div><div><h3>Methods</h3><div>Samples were ultrasonically extracted using a methanol-water mixture and purified using an adsorbent. The separation of the five amatoxins was performed in a C₁₈ column using 5-mmol/L ammonium formate solution (0.1 % formic acid) and acetonitrile as the mobile phases. The five peptide toxins exhibit a remarkable linear relationship in the range of 10–500 μg/L.</div></div><div><h3>Results</h3><div>The limits of detection and quantification were 8–13 and 26–42 μg/kg, respectively. Moreover, recoveries ranged from 80.1 % to 120.3 %. The peptide toxin can still be detected in a mixed sample containing positive and negative samples.</div></div><div><h3>Conclusion</h3><div>This method is simple, accurate and suitable for detecting amatoxins in mixed wild mushrooms. It holds significant potential for addressing wild mushroom poisoning incidents and enhancing food safety regulation.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100247"},"PeriodicalIF":3.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145004280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}