Journal of Food Composition and Analysis最新文献_第10页

Occurrence and profiles of bisphenol A and its analogues in marine shrimps from Tianjin and their implications for human exposure 天津海虾中双酚 A 及其类似物的含量和特征及其对人类接触的影响

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-16 DOI: 10.1016/j.jfca.2024.106852

Siyu Yang, Weiyi Jin, Chunhai Gao, Yeqing Jia, Xinghua Li, Jianping Li, Yi Zhang

{"title":"Occurrence and profiles of bisphenol A and its analogues in marine shrimps from Tianjin and their implications for human exposure","authors":"Siyu Yang, Weiyi Jin, Chunhai Gao, Yeqing Jia, Xinghua Li, Jianping Li, Yi Zhang","doi":"10.1016/j.jfca.2024.106852","DOIUrl":"10.1016/j.jfca.2024.106852","url":null,"abstract":"<div><div>Bisphenols, a class of compounds with endocrine-disrupting characteristics, encompassing its effects on reproduction, nervous and immune systems. Diet represents the principal route of bisphenols intake, prompting concerns about dietary exposure. In this study, the occurrence and content of nine bisphenols in 96 marine shrimps from Tianjin were detected and analysed using ultra high performance liquid chromatography mass spectrometer and solid-phase extraction. The analytical method was validated to demonstrate reliable analytical performance. The results revealed that bisphenol A was detected in the majority of the samples, with the highest detection rate among the nine bisphenols, followed by bisphenol S, while the remaining bisphenols were not detected. A discernible age-related trend was identified in the assessment of dietary exposure, whereby exposure levels increased with decreasing age. Furthermore, regional discrepancies were observed, yet no gender-based distinctions were discerned. The estimated daily intake to total bisphenols through marine shrimp in this study was lower than the current tolerable daily intake set by the European Food Safety Authority, and it can be assumed that the risk of exposure to the nine bisphenols investigated through dietary is acceptable. However, given the recently proposed draft values by the European Food Safety Authority and the higher exposures observed in children and teenagers, further surveillance and dietary guidance is required. To our knowledge, this is the first study in Tianjin to evaluate the health risks associated with bisphenol A and its analogues via marine shrimp, which can monitor dietary safety and protect population health.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106852"},"PeriodicalIF":4.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical structure, composition, bioactive compounds, and pattern recognition techniques in figs (Ficus carica L.) quality and authenticity: An updated review 无花果（Ficus carica L.）质量和真实性的化学结构、成分、生物活性化合物和模式识别技术：最新综述

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-16 DOI: 10.1016/j.jfca.2024.106863

Elahesadat Hosseini , Zenebe Tadesse Tsegay , Slim Smaoui , Theodoros Varzakas

{"title":"Chemical structure, composition, bioactive compounds, and pattern recognition techniques in figs (Ficus carica L.) quality and authenticity: An updated review","authors":"Elahesadat Hosseini , Zenebe Tadesse Tsegay , Slim Smaoui , Theodoros Varzakas","doi":"10.1016/j.jfca.2024.106863","DOIUrl":"10.1016/j.jfca.2024.106863","url":null,"abstract":"<div><div>Figs (<em>Ficus carica</em> L.) are a prominent agricultural product in the Mediterranean and Middle Eastern regions, valued for their rich phytochemical composition and potential health benefits. This review systematically explores the chemical composition of <em>Ficus carica</em> L., focusing on bioactive compounds such as phenolic acids, flavonoids, and carotenoids. It also emphasizes the role of advanced analytical techniques, such as Near-Infrared (NIR) and Fourier-Transform Infrared (FTIR) spectroscopy, coupled with chemometrics and bioinformatics, in assessing fig quality and authenticity. These techniques offer significant advantages as rapid, non-destructive methods for distinguishing between different varieties of <em>Ficus carica</em> L., and detecting potential adulteration. Chemometric analyses, such as principal component analysis (PCA) and partial least squares regression (PLSR), have proven essential in processing complex datasets, enhancing quality control and variety differentiation accuracy. For example, PLSR models achieved an R² of 0.92–0.99 for assessing phenolic compounds in figs' peel and pulp extracts. Moreover, this review emphasizes that dark-skinned varieties of <em>Ficus carica</em> L., exhibit higher concentrations of phenolic compounds, with values reaching up to 444 mg of phenols per 40 g of fresh fruit. Integrating these advanced analytical techniques and molecular tools offers a robust framework for developing validated approaches to fig authentication, ensuring food safety, and enhancing market trust through protected geographical indications.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106863"},"PeriodicalIF":4.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative metabolomics in gauging the quality of Embelia ribes Burm. f. fruits in the market trade 比较代谢组学在市场贸易中衡量Embelia ribes Burm.

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-16 DOI: 10.1016/j.jfca.2024.106861

Shubhangi Raskar , Sirsha Mitra

{"title":"Comparative metabolomics in gauging the quality of Embelia ribes Burm. f. fruits in the market trade","authors":"Shubhangi Raskar , Sirsha Mitra","doi":"10.1016/j.jfca.2024.106861","DOIUrl":"10.1016/j.jfca.2024.106861","url":null,"abstract":"<div><div>Adulteration and substitution in the market trade is a huge problem. <em>Embelia ribes</em> (ER) fruits are used as condiments and in drug formulations that claim substantial market demands. We assessed the trade of ER fruits across Maharashtra, India, for authentication and quality assessment. <em>MaturaseK</em> amplification identified ER’s close relatives <em>E. tsjeriam-cottam</em> (ET) and <em>E. vestita</em> (EV) (Primulaceae), and distant genera <em>Basella alba</em> (BA) (Basellaceae) and <em>Cinnamomum aromaticum</em> (CA) (Lauraceae) fruits in the market trade. Liquid chromatography-tandem mass spectrometry-based comparative metabolomics revealed that ER fruits are metabolically diverse than others. Multivariate analysis showed that ET shares maximum compound similarity with ER and possesses all ER’s major compound classes. However, the percentage of benzoquinones, flavonoids, and furans is less in ET than in ER. Moreover, ER and ET metabolites are associated with different pathways. We conclude that although ET is deemed a good ER substitute, ER replacement by ET altered chemical synergy.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106861"},"PeriodicalIF":4.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fast identification of Baijius based on organic acid response colorimetric sensor array 基于有机酸响应比色传感器阵列的白酒快速识别技术

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-16 DOI: 10.1016/j.jfca.2024.106862

Zhengfan Shui , Jiaying Zhao , Yunhui Li , Changjun Hou , Zhihua Li , Huibo Luo , Suyi Zhang , Yi Ma , Danqun Huo

{"title":"Fast identification of Baijius based on organic acid response colorimetric sensor array","authors":"Zhengfan Shui , Jiaying Zhao , Yunhui Li , Changjun Hou , Zhihua Li , Huibo Luo , Suyi Zhang , Yi Ma , Danqun Huo","doi":"10.1016/j.jfca.2024.106862","DOIUrl":"10.1016/j.jfca.2024.106862","url":null,"abstract":"<div><div>Herein, a simple colorimetric sensor array sensitive to organic acids was designed by gold (Au) and silver (Ag) nanoparticles modified with four different compounds for the identification of 16 famous Baijius containing different organic acids. In detail, the sensing mechanism of the colorimetric sensor array was based on the charge transfer between the nanoparticle surface protectant and H<sup>+</sup>, which reduced the electrostatic force between the nanoparticles, leading to the aggregation and color change of the nanoparticles. The unique color change of the colorimetric array before and after the reaction was used as a unique fingerprint profile for each specific analyte, which can be identified by the naked eye. The generated digital database was analyzed using pattern recognition methods, including principal component analysis (PCA), hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). All Baijius can be easily identified by fingerprint mapping or PCA scoring maps. 32 blind samples were tested by LDA and 30 samples were correctly classified. The HCA results showed that all samples were correctly classified and even very similar 1 % dilutions of the Baijiu can be easily distinguished, demonstrating the potential of the constructed colorimetric sensor array technology for quality control applications of Baijius and other beverages.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106862"},"PeriodicalIF":4.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Information fusion of hyperspectral imaging and self-developed electronic nose for evaluating the degree of black tea fermentation 高光谱成像与自主研发的电子鼻在红茶发酵程度评估中的信息融合

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-16 DOI: 10.1016/j.jfca.2024.106859

Fengle Zhu , Huan Yao , Yuecheng Shen , Yuqian Zhang , Xiaoli Li , Jiang Shi , Zhangfeng Zhao

{"title":"Information fusion of hyperspectral imaging and self-developed electronic nose for evaluating the degree of black tea fermentation","authors":"Fengle Zhu , Huan Yao , Yuecheng Shen , Yuqian Zhang , Xiaoli Li , Jiang Shi , Zhangfeng Zhao","doi":"10.1016/j.jfca.2024.106859","DOIUrl":"10.1016/j.jfca.2024.106859","url":null,"abstract":"<div><div>Fermentation is a crucial step in the processing of black tea. Currently, the evaluation of the fermentation degree of black tea relies mainly on manual experience, which suffers from subjectivity and lacks quantifiability. This study proposed the fusion of hyperspectral imaging and electronic nose to evaluate the degree of black tea fermentation. The self-developed electronic nose was used to acquire aroma information, while hyperspectral imaging was used to obtain color and spectral information during the fermentation process. The samples were collected at different fermentation time including insufficient, moderate, and excessive fermentation. Then, the classification models were constructed based on individual types of information. Subsequently, the electronic nose data were fused with the hyperspectral data using different information fusion strategies (low-level, middle-level, high-level) and the classification models were built accordingly. Six types of classifiers were established. Results showed that with deeper levels of fusion, the accuracy of the model on the test set gradually improved. In the high-level fusion, the accuracy of the test set reached 100 %, with improvements of 10.34 % and 8.62 % compared with that solely based on electronic nose and hyperspectral imaging, respectively. This indicates that the proposed information fusion method is highly effective, providing state-of-the-art insights into and technologies for the evaluation of black tea fermentation degree.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106859"},"PeriodicalIF":4.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Zinc determination in common beans by pXRF: An easy and versatile calibration strategy applied to biofortification studies 利用 pXRF 测定普通豆类中的锌：一种应用于生物强化研究的简便且多用途的校准策略

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-16 DOI: 10.1016/j.jfca.2024.106851

Shayani Kimberly Benedito , Mikaela Martins de Bem , Luiz Roberto Guimarães Guilherme , Marco Aurélio Carbone Carneiro , Marcelo Braga Bueno Guerra

{"title":"Zinc determination in common beans by pXRF: An easy and versatile calibration strategy applied to biofortification studies","authors":"Shayani Kimberly Benedito , Mikaela Martins de Bem , Luiz Roberto Guimarães Guilherme , Marco Aurélio Carbone Carneiro , Marcelo Braga Bueno Guerra","doi":"10.1016/j.jfca.2024.106851","DOIUrl":"10.1016/j.jfca.2024.106851","url":null,"abstract":"<div><div>Zinc deficiency is observed in millions of individuals, especially in underdeveloped countries. Therefore, agronomical strategies have been implemented to mitigate this public health issue, mainly by the biofortification of staple food crops, <em>e.g</em>., common beans, one of the most consumed leguminous grains worldwide. Accurate Zn determination by an analytical method is one of the most relevant steps in these initiatives. This study evaluated three calibration methods for Zn determination by portable X-ray Fluorescence Spectrometry (pXRF) in pelletized common bean samples. A Ti/Al primary filter and a 10-second irradiation time were selected as optimized operating conditions. The sample with the highest Zn content was submitted to acid extraction with diluted HCl and HNO<sub>3</sub> to obtain synthetic blanks. Increasing amounts of the original sample were mixed with the obtained blanks to prepare the calibration curves standards. An additional calibration model with plant-based CRMs was also evaluated. Zinc mass fractions calculated using the calibration model of HCl-extracted and mixed samples showed statistical agreement with the reference data as demonstrated by the Student t-test at a 95 % confidence level. The linear correlation factor (r) was greater than 0.99, with a detection limit as low as 2.23 mg kg<sup>−1</sup>. The obtained calibration model also exhibited high prediction capability, as revealed by the low RMSEP (Root Mean Square Error of Prediction), <em>i.e</em>., 2.16 mg kg<sup>−1</sup>. We concluded that pXRF is an attractive and cost-effective method for direct, quick, and environmentally friendly Zn determination in common beans.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106851"},"PeriodicalIF":4.0,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species 用南美不同植物物种的烘烤木材浸泡红葡萄酒的酚类物质含量、挥发性成分和感官特征

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-15 DOI: 10.1016/j.jfca.2024.106854

António M. Jordão , Ana C. Correia , Renato V. Botelho , Miriam Ortega-Heras , María L. González-SanJosé

{"title":"Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species","authors":"António M. Jordão , Ana C. Correia , Renato V. Botelho , Miriam Ortega-Heras , María L. González-SanJosé","doi":"10.1016/j.jfca.2024.106854","DOIUrl":"10.1016/j.jfca.2024.106854","url":null,"abstract":"<div><div>The use of wood species from South American origin was not previously considered for wine aging. Thus, this work focuses on the comparative analysis of phenolic content, volatile composition and sensory characteristics of a red wine macerated with woods, in form of toasted cubes, from jequitibá, jaqueira, ipê, amburana and lenga species. All wines macerated with these woods showed a tendency for an increase of the phenolic parameters evaluated. This tendency was more evident in wine chromatic characteristics, especially for the wine macerated with jequitibá wood, where significantly higher color intensity and total color difference values was detected. For volatile composition, the different wood species induced significant changes on wine volatile profile. Thus, 3-hydroxy-4-phenyl-2-butanone was only detected in wine macerated with jaqueira wood, while benzophenone, ethyl pentadecanoate, D-citronellol, linalool, geranic acid and isovainillic acid were only detected in wine macerated with amburana wood. For sensory profile, wine macerated with amburana wood showed significantly higher scores for “coconut”, “toasted” and “floral” aroma descriptors, while for taste and overall appreciation this wine also showed a tendency for a slightly higher score. The outcomes of this research improved the knowledge of the use of several South American wood species on red wine characteristics.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106854"},"PeriodicalIF":4.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142446888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of selenium biofortification by liquid fermentation based on 2,4-dichlorophenoxyacetic acid and its effect on nutritional value of Pleurotus ostreatus 基于 2,4-二氯苯氧乙酸的液体发酵法硒生物强化的优化及其对黑木耳营养价值的影响

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-15 DOI: 10.1016/j.jfca.2024.106850

Anqi Guan , Mengmeng Wang , Yashi Gong , Tiantian Huang , Yuguang Du , Shuai Zong

{"title":"Optimization of selenium biofortification by liquid fermentation based on 2,4-dichlorophenoxyacetic acid and its effect on nutritional value of Pleurotus ostreatus","authors":"Anqi Guan , Mengmeng Wang , Yashi Gong , Tiantian Huang , Yuguang Du , Shuai Zong","doi":"10.1016/j.jfca.2024.106850","DOIUrl":"10.1016/j.jfca.2024.106850","url":null,"abstract":"<div><div><em>Pleurotus ostreatus</em> is one of the most popular edible mushrooms worldwide and has been proposed as a candidate for human selenium (Se) supplementation. The objective of this study is to develop a Se-biofortification method by liquid fermentation and evaluate the effect of 2,4-dichlorophenoxyacetic acid (2,4-D), Na<sub>2</sub>SeO<sub>3</sub> fortification doses and initial pH on <em>P. ostreatus</em> mycelium growth, nutritional value, and mineral accumulation. The optimal growth conditions were identified as 2,4-D 2.00 mg L<sup>−1</sup>, Na<sub>2</sub>SeO<sub>3</sub> 30.65 mg L<sup>−1</sup>, and initial pH 5.97 by Box-Behnken design. The optimization resulted in the biomass of 15.75 g L<sup>−1</sup> and the organic Se content of 594.85 mg kg<sup>−1</sup>, which was 2.50 and 8.03 times higher than the control group, respectively. In parallel, the contents of polysaccharides, proteins, essential amino acids, major functional components, and several minerals in mycelium were increased to varying degrees. Overall, this study will provide an experimental basis for the use of <em>P. ostreatus</em> mycelium as a good carrier for organic Se enrichment by liquid fermentation and technical support for the industrial development of new Se biofortification methods.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106850"},"PeriodicalIF":4.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potentiometric analysis of fluoride in commonly consumed beverages: Method development, evaluation, and risk assessment 常用饮料中氟的电位分析：方法开发、评价和风险评估

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-15 DOI: 10.1016/j.jfca.2024.106836

Diana Amorello , Salvatore Barreca , Fabiola Pensato , Silvia Orecchio

{"title":"Potentiometric analysis of fluoride in commonly consumed beverages: Method development, evaluation, and risk assessment","authors":"Diana Amorello , Salvatore Barreca , Fabiola Pensato , Silvia Orecchio","doi":"10.1016/j.jfca.2024.106836","DOIUrl":"10.1016/j.jfca.2024.106836","url":null,"abstract":"<div><div>In this research paper, a potentiometric analytical method for the determination of Fluoride was developed and applied to analyse the most commonly consumed beverages. Considering all the beverages studied, the fluoride levels ranged from the detection limit (0.02 mg L<sup>−1</sup>) to 3.5 mg L<sup>−1</sup>, measured in tea samples obtained from an automatic dispenser. In conclusion, the investigated beverages do not pose a problem for humans if they are consumed in moderation. For coffees, barley-based drinks, infusions, chamomiles, herbal teas and teas, which are commonly prepared with tap or bottled water, the fluoride content of the water should also be added to the results obtained to assess the real contribution. The only drink potentially causing a risk, especially for children, could be tea prepared by infusing the leaves contained in paper filters because it contributes significantly to the daily dose of fluoride. This dose would increase if the fluoride contribution from water were taken into account.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106836"},"PeriodicalIF":4.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metals in pork lard: Determination by RP DLLME and FAAS, and risk estimation of daily intake 猪油中的金属：采用 RP DLLME 和 FAAS 法测定，并对每日摄入量进行风险评估

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-15 DOI: 10.1016/j.jfca.2024.106860

Mayara Patricia de Oliveira Santos , Nicoli Andressa Carboni , Eder Lisandro de Moraes Flores , Cristiane Canan , Oldair Donizeti Leite , Deisy Alessandra Drunkler

{"title":"Metals in pork lard: Determination by RP DLLME and FAAS, and risk estimation of daily intake","authors":"Mayara Patricia de Oliveira Santos , Nicoli Andressa Carboni , Eder Lisandro de Moraes Flores , Cristiane Canan , Oldair Donizeti Leite , Deisy Alessandra Drunkler","doi":"10.1016/j.jfca.2024.106860","DOIUrl":"10.1016/j.jfca.2024.106860","url":null,"abstract":"<div><div>A new method for determining metals (Cu, Fe, Mg, Mn, and Ni) in pork lard was proposed by flame atomic absorption spectrometry (FAAS) using the reversed-phase liquid-liquid dispersive microextraction technique (RP-DLLME) in sample preparation. In optimizing the protocol, the dispersion solvents n-propanol and isopropanol were evaluated, as well as HNO<sub>3</sub> and HNO<sub>3</sub> + HCl (1:1 v v<sup>−1</sup>) as extracting solvent, the effect of ultrasound and the centrifugation time for the separation of the aqueous extraction phase of the matrix. The estimated limits of quantification for Cu, Fe, Mg, Mn, and Ni were 0.0106, 0.0136, 0.0042, 0.0169, and 0.0124 mg kg<sup>−1</sup>, respectively. The accuracy for the metals analyzed varied between 95.6 % and 104.4 %, and the precision (RSD) was estimated at around 1 %. Different brands of lard (n = 6) showed recoveries between 90.2 % and 103.2 %, with RSD between 0.024 % and 0.094 %. The estimated daily intake risk for the elements ranged from 0.43 % to 2.79 % for Fe, 0.21–4.22 % for Mg, and 5.13–25.83 % for Ni, of the maximum tolerable intake level. The estimated risk quotient for the metals analyzed was less than 1 ×10<sup>−5</sup>, indicating that it is unlikely that sensitive populations will be affected by lard consumption for the metals evaluated.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106860"},"PeriodicalIF":4.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0