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

Intra-annual and regional variability of the oleic acid and linoleic acid content of pumpkin seed oil over a 10-year period 10 年间南瓜籽油中油酸和亚油酸含量的年内变异和区域变异

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-13 DOI: 10.1016/j.jfca.2024.106649

{"title":"Intra-annual and regional variability of the oleic acid and linoleic acid content of pumpkin seed oil over a 10-year period","authors":"","doi":"10.1016/j.jfca.2024.106649","DOIUrl":"10.1016/j.jfca.2024.106649","url":null,"abstract":"<div><p>Pumpkin seed oil, extracted from roasted and hulled pumpkin seeds, is prized for its distinct nutty flavor and deep amber color. Its significance in gastronomy lies in its rich flavor profile and nutritional benefits, which enhance dishes with both taste and health-promoting properties. Despite a notable increase in production, particularly in Croatia and other regions, there remains a gap in research regarding how factors such as production year and geographic origin influence its quality and health-related compounds. In this study, we analyzed the fatty acid composition of 928 samples of pumpkin seed oil from Croatia, Slovenia, Austria, and Hungary, produced between 2014 and 2023, using GC-FID, with a focus on linoleic and oleic acids. Our findings revealed significant year-to-year variability, particularly evident in 2019 samples, which exhibited higher oleic acid and lower linoleic acid content, resulting in the highest oleic acid to linoleic acid ratio. Additionally, cold-pressed oils showed a slightly higher ratio, and a significant regional influence was observed, with Austrian oils having a lower ratio compared to those from Croatia and Slovenia. This observed variation may be attributed to changing climatic conditions or shifts in producer practices, though further research is needed to validate these hypotheses.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040703","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

Minerals and heavy metals profiling of Moroccan saffron (Crocus sativus L.): A comparative study across diverse agro-ecological areas 摩洛哥藏红花（Crocus sativus L.）的矿物质和重金属分析：不同农业生态区域的比较研究

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-13 DOI: 10.1016/j.jfca.2024.106651

{"title":"Minerals and heavy metals profiling of Moroccan saffron (Crocus sativus L.): A comparative study across diverse agro-ecological areas","authors":"","doi":"10.1016/j.jfca.2024.106651","DOIUrl":"10.1016/j.jfca.2024.106651","url":null,"abstract":"<div><p>With growing consumer concern regarding food quality and composition. This study was performed to analyze the content of major inorganic nutrients, trace elements, potentially toxic elements and ash content in 48 saffron samples. These were collected from four distinct Moroccan regions: “Taliouine, Taznakht, Azilal, and Beni Mellal”. The analysis was done in accordance with the guidelines set by the Association of Official Agricultural Chemists (AOAC). The findings of this study reveal that essential nutrient elements such as magnesium, phosphorus, calcium, potassium, and sodium were present in important amounts. The average content of these macro-elements was found in the following order: K > P > Mg > Ca > Na, with mean concentrations of 16500±1119 mg/kg, 3290±220 mg/kg, 1430±97 mg/kg, 960±65 mg/kg, and 75±5 mg/kg, respectively. Significant differences among sampling sites as revealed by ANOVA and principal component analysis in selected samples. Furthermore, the levels of potentially harmful elements, including nickel, arsenic, lead, and cadmium, were found below the harmful limits. These results provide valuable scientific information that supports the optimal utilization of saffron, enriching the medicinal plant database. This research sheds light on the compositional, nutritional, and safety aspects of saffron, laying the groundwork for future research in this field.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142088808","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

Simultaneous detection for storage condition and storage time of yellow peach under different storage conditions using hyperspectral imaging with multi-target characteristic selection and multi-task model 利用多目标特征选择和多任务模型的高光谱成像技术，同时检测不同贮藏条件下黄桃的贮藏条件和贮藏时间

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-11 DOI: 10.1016/j.jfca.2024.106647

{"title":"Simultaneous detection for storage condition and storage time of yellow peach under different storage conditions using hyperspectral imaging with multi-target characteristic selection and multi-task model","authors":"","doi":"10.1016/j.jfca.2024.106647","DOIUrl":"10.1016/j.jfca.2024.106647","url":null,"abstract":"<div><p>The detection for storage condition and storage time can ensure quality and safety of yellow peaches, and optimize storage management. This study explored the feasibility of simultaneously detecting the storage condition and storage time of yellow peach under different storage conditions using hyperspectral imaging technology combined with multi-target characteristic selection and multi-task model. Firstly, a total of 1080 hyperspectral images of 120 yellow peach samples under different storage conditions and different storage time were acquired using visible near-infrared hyperspectral imaging system. Subsequently, Savitzky-Golay first derivative was used to preprocess the raw spectra to improve the signal-to-noise ratio of the spectra. Distinguished index modified competitive adaptive reweighted sampling (DI-CARS) was proposed to select characteristic wavelengths that simultaneously characterize information of storage condition and storage time. Wild horse optimizer optimized support vector machine (WHO-SVM) was proposed for the multi-task modeling analysis. The results showed that multi-target characteristic selection and multi-task model not only reduced 66.67 % in computational cost, but also improved the accuracy, and multi-task WHO-SVM model based on multi-target DI-CARS achieved the optimal result with the overall accuracy reached 98.06 % and the number of characteristic wavelengths being 99. In conclusion, hyperspectral imaging combined with multi-target DI-CARS and multi-task WHO-SVM is feasible to simultaneously detect storage condition and storage time of yellow peach under different storage conditions.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141991336","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

Microplastics in honey from Türkiye: Occurrence, characteristic, human exposure, and risk assessment 土耳其蜂蜜中的微塑料：发生率、特征、人体接触和风险评估

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-11 DOI: 10.1016/j.jfca.2024.106646

{"title":"Microplastics in honey from Türkiye: Occurrence, characteristic, human exposure, and risk assessment","authors":"","doi":"10.1016/j.jfca.2024.106646","DOIUrl":"10.1016/j.jfca.2024.106646","url":null,"abstract":"<div><p>In this study, honey samples produced in Türkiye in 2023 were analyzed to assess occurrence of microplastics. The microplastics were physically and chemically characterised by stereomicroscope and FT-IR, respectively. Microplastic exposure by honey consumption was also calculated and risk assessment was done. The mean microplastic concentration was 314±353 (0–1280) particles/kg in 32 honey samples analyzed. The microplastics with four different polymers (EVA, PE, PP, and Nylon–6), two different shapes (fiber and fragment), and six different colors (black, brown, green, red, yellow, and transparent) were detected. The daily microplastic intake by consumption of monofloral and multifloral honey was calculated as 1.20 and 0.85 particles/day, respectively. The mean polymer hazard index and microplastic load index levels for all honey samples analyzed were 16.7±16 and 6.70±1.0, respectively. Result of this study confirmed that honey in Türkiye was contaminated with variety of microplastics. Considering to potential health risks of microplastics and associated chemicals to human health, production process should be improved by producers and urgent strategies and controls should be developed and applied by decision makers to eliminate the intake of microplastics through food.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142002044","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

A new method for the determination of carbohydrate content in starch samples by alkaline potassium persulfate digestion 用碱性过硫酸钾消化法测定淀粉样品中碳水化合物含量的新方法

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-10 DOI: 10.1016/j.jfca.2024.106645

{"title":"A new method for the determination of carbohydrate content in starch samples by alkaline potassium persulfate digestion","authors":"","doi":"10.1016/j.jfca.2024.106645","DOIUrl":"10.1016/j.jfca.2024.106645","url":null,"abstract":"<div><p>In the present work, a novel method for the determination of carbohydrate content in starch samples was developed by using the alkaline potassium persulfate digestion. This method was used to determine the total carbon and nitrogen content of the starch samples. Based on the total nitrogen content, the protein content of the starch samples was computed, and the protein's carbon content was subtracted from the total carbon content to determine the starch samples' carbohydrate content. The test findings validated the capacity of the proposed method in quantifying the carbohydrate content in starch samples as well as its strong intra-day and daylight stability. The results obtained through this method were compared with those obtained through acid hydrolysis by measuring the carbohydrate content in 9 kinds of samples, yielding an intra-group correlation coefficient of 0.986 (P = 0.000, n = 9), and the 95 % confidence interval was 0.938–0.997. Comparison between the enzymatic method and the proposed method showed that the intra-group correlation coefficient was 0.976 (P = 0.000, n = 9), and the 95 % confidence interval was (0.608 ∼ 0.996). The standard addition recovery rate ranged from 95 % to 105 %, using 9.09×10<sup>−2</sup> mg/100 mg and 0.44×10<sup>−2</sup> mg/100 mg as the upper and lower detection limits, respectively.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141978837","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

The concentrations and health risks of potassium sorbate and sodium benzoate in some Iranian food products: A Monte Carlo simulation 伊朗部分食品中山梨酸钾和苯甲酸钠的浓度及健康风险：蒙特卡罗模拟

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-10 DOI: 10.1016/j.jfca.2024.106640

{"title":"The concentrations and health risks of potassium sorbate and sodium benzoate in some Iranian food products: A Monte Carlo simulation","authors":"","doi":"10.1016/j.jfca.2024.106640","DOIUrl":"10.1016/j.jfca.2024.106640","url":null,"abstract":"<div><p>The study aimed to investigate potassium sorbate and sodium benzoate concentrations in food items collected from Shiraz and Ahvaz cities. The study shows that while the mean concentration of sodium benzoate in Olovieh salad, pickled cucumber, mayonnaise sauce, and carbonated drinks generally met ISIRI and CODEX standards, 7.60 % and 3.08 % of mayonnaise sauce samples, and 4.46 % and 2.67 % of carbonated drinks exceeded these standards, respectively. Potassium sorbate levels were higher than the ISIRI standards in 18.4 % of cakes and cookies, 6.25 % in Olovieh salad, 20 % in mayonnaise sauce, and 5.36 % in pickled cucumbers samples. However, under the Codex, all these products were within acceptable limits, except mayonnaise sauce. In addition, ISIRI detected sodium benzoate in some products that should not be used, such as cake and cookies, tomato sauce, and non-carbonated fruit drinks. The Monte Carlo simulation for exposure estimation, carried out in this study for health risk assessment, revealed that the hazard index (HI) remained below the threshold (HI < 1). Specifically, the 5th percentile was at 0.21, the median at 0.32, and the 95th percentile at 0.45. The study suggested that while potassium sorbate and sodium benzoate in foods are low-risk, continued monitoring of these preservatives is recommended.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141998377","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

Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions 广西酸笋：不同地区微生物多样性和风味特征研究

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-10 DOI: 10.1016/j.jfca.2024.106641

{"title":"Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions","authors":"","doi":"10.1016/j.jfca.2024.106641","DOIUrl":"10.1016/j.jfca.2024.106641","url":null,"abstract":"<div><p>Sour bamboo shoots, traditional salt-free fermented vegetables widely consumed in Guangxi province, are valued for their regionally varied flavor profiles and microbial diversity. This study employed HPLC, HS-SPME–GC–MS, and Illumina MiSeq sequencing to explore both the flavor profiles and the underlying microbial communities of 55 sour bamboo shoots from diverse regions in Guangxi. Our findings reveal the Tropic of Cancer as a pivotal boundary influencing quality divergence. It is noteworthy that three organic acids (succinic acid, acetic acid, and oxalic acid), nine amino acids (alanine, glutamate, glycine, valine, methionine, leucine, isoleucine, phenylalanine, and proline), and three volatile compounds (2-methoxy-4-methylphenol, <em>p</em>-cresol, and acetic acid) were found to be present in higher concentrations in samples from the northern region, suggesting the influence of a distinct terroir effect. Spearman correlation analysis preliminarily linked <em>Lactobacillus</em>, <em>Enhydrobacter</em>, and <em>Lactiplantibacillus</em> to the biosynthesis of key metabolites like <em>p</em>-cresol and 2-methoxy-4-methylphenol, highlighting their significant role in flavor production, although the exact mechanisms require further investigation. This study contributes to our understanding of the regional characteristics of sour bamboo shoots and provides a foundation for future research on the influence of microbiota on flavor. The findings may inform the development of traditional fermented products with a consistent flavor profile across regions.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142088915","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

Potential processing techniques for safe utilisation of pseudo cereals in the food system 在食品系统中安全利用假谷物的潜在加工技术

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-10 DOI: 10.1016/j.jfca.2024.106609

{"title":"Potential processing techniques for safe utilisation of pseudo cereals in the food system","authors":"","doi":"10.1016/j.jfca.2024.106609","DOIUrl":"10.1016/j.jfca.2024.106609","url":null,"abstract":"<div><p>Pseudocereals such as quinoa, amaranth, and buckwheat are increasingly recognized for their nutritional benefits and potential applications in gluten-free diets. This review examines the safe utilization and impact of various processing techniques, including soaking, milling, popping, puffing, germination, fermentation, cooking, and baking, on pseudocereals' nutritional, functional, and bioactive properties. There are several advantages and disadvantages in food processing methods, such as fermentation enhances bioactive properties and probiotic potential, while popping and puffing modify protein and fat content, maintaining beneficial omega-6/omega-3 ratios. While germination boosts antioxidant activity and nutrient availability, cooking methods such as boiling and steaming affect folate and amino acid levels. Whereas baking, despite reducing some beneficial compounds, and can increase antioxidant activity through the Maillard reaction. Nevertheless, novel non-thermal techniques like low-frequency ultrasound, high-pressure processing, and microwave processing promise to improve functional properties and reduce anti-nutrients. Additionally, this review explores the incorporation of pseudocereals into baked goods, snacks, and breakfast cereals, highlighting their unique textures and flavors. This review provides a comprehensive analysis of pseudocereals, laying the groundwork for future research aimed at optimizing benefits and overcoming challenges in food and nutrition science.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142044472","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

Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance) 毛尖凉茶（Dracocephalum rupestre Hance）中挥发性和气味活性化合物的鉴定

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-10 DOI: 10.1016/j.jfca.2024.106643

引用次数: 0

Residue levels and risk assessment of pesticides in fruits from the Aqaba region in Jordan 约旦亚喀巴地区水果中农药的残留水平和风险评估

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-10 DOI: 10.1016/j.jfca.2024.106642

引用次数: 0