Journal of Food Composition and Analysis最新文献_第2页

Effect of Zataria multiflora essential oil, saffron infusion, and fat content on the formation of polycyclic aromatic hydrocarbons, organoleptic score, and toxic potency of Kebab Koobideh

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107023

Leila Nezamoleslami , Nasim Khorshidian , Tayyebeh Madrakian , Samaneh Fattahi Zaim , Vahid Ghasemzadeh-Mohammadi

{"title":"Effect of Zataria multiflora essential oil, saffron infusion, and fat content on the formation of polycyclic aromatic hydrocarbons, organoleptic score, and toxic potency of Kebab Koobideh","authors":"Leila Nezamoleslami , Nasim Khorshidian , Tayyebeh Madrakian , Samaneh Fattahi Zaim , Vahid Ghasemzadeh-Mohammadi","doi":"10.1016/j.jfca.2024.107023","DOIUrl":"10.1016/j.jfca.2024.107023","url":null,"abstract":"<div><div>Kebab Koobideh ranks among the most popular in Iran, Turkey, and other countries. This product is prepared by mixing minced meat, onion, and various spices. The objective of our study was to examine the influence of <em>Zataria multiflora</em> essential oil (ZMEO), fat, and saffron infusion as independent variables on the formation of four polycyclic aromatic hydrocarbons (PAH4) and sensory attributes of Kebab Koobideh. The findings indicated that all independent variables exerted a significant impact on the formation of ∑PAH4. Zataria multiflora essential oil was observed to exert an inhibitory effect on the production of ∑PAH4. The saffron infusion demonstrated a reduction in impact at lower concentrations, while increased effectiveness was observed at higher concentrations. Additionally, a sample meeting the desired specifications, containing 18.5 % fat, 0.008 % saffron infusion, and 0.02 % ZMEO, was prepared with consideration of two dependent responses. The desirability of this sample was quantified at 0.72. The sample contained 2.20 ng g<sup>−1</sup> of ∑PAH4 and was rated as acceptable by sensory analysis, with a score of 84.60 out of 100. All samples exhibited a margin of exposure (MOE) exceeding 100,000, indicating that there is minimal cause for concern. The incremental lifetime cancer risk (ILCR) for the samples with 10 % fat, 0.05 % saffron infusion, and 0.02 % ZMEO, as well as for the sample with 10 % fat, 0 % saffron infusion, and 0.01 % ZMEO, was found to be negligible. The assessment of overall quality is contingent upon the evaluation of fat content. In conclusion, the integration of effective variables can result in a sample that exhibits satisfactory organoleptic characteristics while simultaneously reducing the concentration of PAHs.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107023"},"PeriodicalIF":4.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744957","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

Short communication: A survey on the rotundone content of eighteen grape varieties sourced from a germplasm collection during a cool season

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107024

Thomas Baerenzung dit Baron , Laura Lescot , Daria Asieieva , Chloé Cuif , Olivier Yobrégat , Alban Jacques , Valérie Simon , Olivier Geffroy

{"title":"Short communication: A survey on the rotundone content of eighteen grape varieties sourced from a germplasm collection during a cool season","authors":"Thomas Baerenzung dit Baron , Laura Lescot , Daria Asieieva , Chloé Cuif , Olivier Yobrégat , Alban Jacques , Valérie Simon , Olivier Geffroy","doi":"10.1016/j.jfca.2024.107024","DOIUrl":"10.1016/j.jfca.2024.107024","url":null,"abstract":"<div><div>The aim of this work was to quantify rotundone by SPE-SPME-GC-MS in grape samples from eighteen varieties collected from a germplasm collection to investigate their aptitude to produce rotundone. The analytical method showed a good linearity (<em>R</em><sup><em>2</em></sup> = 0.9995), repeatability (< 9 %), and satisfactory limits of detection (∼7 ng/kg) and quantification (∼20 ng/kg). Surprisingly during this cool season, rotundone was not detected in <em>Vitis vinifera</em> L. cv. Gamay and Grüner Veltliner - some known rotundone-producing varieties - and was only found in Fer, Duras, Syrah, Tardif, and for the first time at such level of concentration in Grenache. Our findings that suggest the existence of three classes of rotundone producers (no/low, moderate and high) with the level of production being modulated within a class by environmental conditions would deserve to be confirmed during another season.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107024"},"PeriodicalIF":4.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757125","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

Fermentation-linked conversion of dimethylpyrazines in moutai-flavor liquor: Insight from HPLC-FLD analysis

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107021

Hui Xu , Zhizhi Yang , Baote Huang , Peng Meng , Shuling Huang , Jicheng Chen

{"title":"Fermentation-linked conversion of dimethylpyrazines in moutai-flavor liquor: Insight from HPLC-FLD analysis","authors":"Hui Xu , Zhizhi Yang , Baote Huang , Peng Meng , Shuling Huang , Jicheng Chen","doi":"10.1016/j.jfca.2024.107021","DOIUrl":"10.1016/j.jfca.2024.107021","url":null,"abstract":"<div><div>Moutai-flavor Baijiu (MFB), is renowned worldwide for its mysterious brewing process and its sauce-like flavor. Dimethylpyrazines (DMPs) are functional flavor compounds that make significant contributions to the aroma of MFB. To investigate the variation rule of DMPs during the brewing process of MFB, and to gain insights into the link between of DMPs and Moutai-flavor, we developed a simple, rapid, and effective HPLC-FLD method. The detection limits and quantification limits of our proposed method ranged from 0.008 to 0.035 mg/L, with an RSD of precision of less than 2 %. And the average recoveries ranged from 98 % to 100.48 %. The results showed that DMPs initially increased, reaching peak in 6th round with a concentration up to 14.997±0.414 mg/L, and then decreased during fermentation. In the aging stage, DMPs displayed a gradual upward trend, peaking at 10.052±0.252 mg/L after 7 years, before experiencing a minor decline at 9 years. These conversion behaviors are closely related to microbial metabolic activity and the Maillard reaction. We found high content of DMPs from the 4th-6th rounds (A round of fermentation takes a month) and the aged 7 years Baijiu have been described with strong sauce aroma and superior quality. This study provides a technical for focusing further investigating the unique flavor of Baijiu, revealing the conversion behavior of DMPs during the brewing process and their potential causes.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107021"},"PeriodicalIF":4.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744855","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 impact of PAHs on the taste substances of Chlamys farreri during the reproductive period: Changes in flavor characteristics and metabolic mechanisms

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107011

Zhiheng He, Luqing Pan, Ruiyi Xu, Yueyao Zhou, Zhongyuan Gao, Jingjing Miao, Yingying Yang, Dongyu Li

{"title":"The impact of PAHs on the taste substances of Chlamys farreri during the reproductive period: Changes in flavor characteristics and metabolic mechanisms","authors":"Zhiheng He, Luqing Pan, Ruiyi Xu, Yueyao Zhou, Zhongyuan Gao, Jingjing Miao, Yingying Yang, Dongyu Li","doi":"10.1016/j.jfca.2024.107011","DOIUrl":"10.1016/j.jfca.2024.107011","url":null,"abstract":"<div><div>Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous pollutants in marine environments, posing significant threats to the safety of seafood derived from marine sources. This study explores the alterations in flavor characteristics of the scallop <em>Chlamys farreri</em> during the reproductive period under gradient stress of the representative PAH benzo[<em>a</em>]pyrene (B[<em>a</em>]P). The contents of primary taste substances—amino acids, nucleotides, and organic acids—were quantified, along with changes in taste activity values (TAVs) and equivalent umami concentrations (EUCs). Additionally, the mechanisms underlying the metabolic changes of taste substances in scallops under B[<em>a</em>]P stress were deciphered at the genetic level. The findings indicate that high concentrations of B[<em>a</em>]P significantly reduced the content of umami amino acids in scallops, resulting in a significant decline in the corresponding TAVs and EUCs, while no significant changes were observed in the contents of organic acids and nucleotides. Transcriptomic analysis identified key pathways associated with the metabolism of taste substances, and the expression levels of related genes were determined. Genes involved in the synthesis of glutamate, glycine, alanine, and arginine were generally repressed, with the degree of repression intensifying with the extension of time and the increase in B[<em>a</em>]P concentration. The key gene ABAT in the succinate synthesis process was induced, while no significant changes were observed in other genes. This study investigates the potential threat of marine PAHs contamination to the quality of seafood products derived from seawater and provides new insights into the molecular mechanisms by which pollutants alter the taste of aquatic products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107011"},"PeriodicalIF":4.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744859","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 sensitive UHPLC-electrospray tandem mass spectrometry method for the simultaneous quantification of 8 oxysterols and cholesterol in oysters (Crassostrea gigas) with different thermal cooking procedures 一种灵敏的超高效液相色谱-电喷雾串联质谱法，用于同时定量不同热烹饪程序牡蛎中的 8 种氧基甾醇和胆固醇

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-26 DOI: 10.1016/j.jfca.2024.107025

Guan-Hua Zhao , Zi-Xuan Wu , Min Zhang , Ying Luo , Da-Yong Zhou

{"title":"A sensitive UHPLC-electrospray tandem mass spectrometry method for the simultaneous quantification of 8 oxysterols and cholesterol in oysters (Crassostrea gigas) with different thermal cooking procedures","authors":"Guan-Hua Zhao , Zi-Xuan Wu , Min Zhang , Ying Luo , Da-Yong Zhou","doi":"10.1016/j.jfca.2024.107025","DOIUrl":"10.1016/j.jfca.2024.107025","url":null,"abstract":"<div><div>Oxysterols are oxidation products derived from the oxidation of cholesterol, a process that occurs during seafood processing. These oxysterols not only impact the quality of food, but also are significantly associated with human health and disease. In this work, a UHPLC-MS/MS analytical method was developed and validated for simultaneous quantification of 8 oxysterols and cholesterol. The R-squared (R<sup>2</sup>) for all oxysterols and cholesterol exceeded 0.9992 within a concentration range of 1.0–5000 ng/mL. The recoveries ranged from 86.66 % to 104.10 % with RSD < 6 %. The present study conducted an analysis of oysters to assess the impact of different thermal cooking methods (boiling, frying, roasting and air frying) procedures on the formation of oxysterols. This study showed that air frying resulted in significantly elevated levels of oxysterols in oyster lipids (<em>P</em><0.05), mainly 7β-hydroxycholesterol at 6.87±1.23 μg/g, 7-ketocholesterol at 2.87±0.26 μg/g, and 5α,6α-epoxycholesterol at 2.53±0.29 μg/g. Additionally, the production of free fatty acids (FFAs) through oxidation exhibited a similar trend to that observed in the formation of oxysterols. In addition, statistical analysis indicated that the degree of lipid oxidation was positively correlated with the formation of multiple oxysterols.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107025"},"PeriodicalIF":4.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142723996","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

Variation in chemical composition of fresh and commercial Royal Jelly associated with international standards 与国际标准相关的新鲜蜂王浆和商用蜂王浆化学成分的变化

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-25 DOI: 10.1016/j.jfca.2024.107017

Yehya Z. Alattal, Abdulqader Y. Bazeyad, Ahmad A. Al Ghamdi

{"title":"Variation in chemical composition of fresh and commercial Royal Jelly associated with international standards","authors":"Yehya Z. Alattal, Abdulqader Y. Bazeyad, Ahmad A. Al Ghamdi","doi":"10.1016/j.jfca.2024.107017","DOIUrl":"10.1016/j.jfca.2024.107017","url":null,"abstract":"<div><div>The chemical composition of fresh (local) and commercial (imported) Royal Jelly (RJ) from Saudi Arabia was investigated. 10-hydroxydec-2-enoic acid (10-HDA), protein content, sugar profile, moisture content, pH, free acidity, electric conductivity (EC), and macro and micro-minerals were analyzed in both RJ groups. Most samples and about 50 % of fresh RJ samples showed 10-HDA and protein content percentages lower or higher than the international standard limits. Differences were significant (<em>p <</em> 0.0001) between fresh and commercial RJ samples in all tested parameters except moisture content. Furthermore, 29 percent of the commercial samples did not pass the 10-HDA standard limits. On the other hand, lactose, a non-RJ sugar, was detected in two commercial samples indicating some contamination or adulteration of these samples. The minerals Zinc (Zn), Iron (Fe), Copper (Cu), Aluminum (Al), Manganese (Mn), Phosphorous (P), Potassium (K), Magnesium (Mg), Sodium (Na), and Calcium (Ca) were detected in all samples. Zinc (Zn), Iron (Fe), Potassium (K), Magnesium (Mg), and Sodium (Na) were significantly higher in fresh RJ samples (<em>P</em> < 0.05). Sodium, potassium, and phosphorus demonstrated significantly higher occurrence in fresh RJ samples from Saudi Arabia and might be good candidates for its characterization. Although 10-HDA and protein ratios are important parameters of RJ authenticity, the current standards of both parameters (ISO,12824:2016) should be updated to cover occurrence limits worldwide. Moreover, mineral analyses might be useful to characterize RJ's originality and explore RJ's adulteration.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107017"},"PeriodicalIF":4.0,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702591","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

Classification of farming systems by NMR widely targeted metabolomics: A cauliflower case study

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-24 DOI: 10.1016/j.jfca.2024.107018

Federico I. Brigante , Pavel Solovyev , Simona Fabroni , Gabriele Campanelli , Francesco Montemurro , Luana Bontempo

引用次数: 0

Copper-based nanozyme-linked immunosorbent assay for quantitative detection of fumonisin B1 定量检测伏马菌毒素 B1 的铜基纳米酶联免疫吸附分析法

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-23 DOI: 10.1016/j.jfca.2024.107012

Fen Tang , Qi Guo , Lina Fu , Yajuan Huang , Zhaowei Zhang , Peiwu Li , Li Yu

{"title":"Copper-based nanozyme-linked immunosorbent assay for quantitative detection of fumonisin B1","authors":"Fen Tang , Qi Guo , Lina Fu , Yajuan Huang , Zhaowei Zhang , Peiwu Li , Li Yu","doi":"10.1016/j.jfca.2024.107012","DOIUrl":"10.1016/j.jfca.2024.107012","url":null,"abstract":"<div><div>Fumonisin B<sub>1</sub> (FB<sub>1</sub>) is a Group 2B carcinogen. It is vital to develop an ultra-sensitive, low-cost, and rapid screening method for FB<sub>1</sub> for food safety risk control. In this study, a novel copper-based nanozyme was synthesized. The anti-FB<sub>1</sub> monoclonal antibody (mAb) was conjugated with copper-based nanozyme through physical adsorption to probe construction. The probe could compete with the limited antigen and trigger a color change when employing the 3,3’,5,5’-tetramethylbenzidine (TMB) as chromogenic substrate in the presence of H<sub>2</sub>O<sub>2</sub>. Several experimental conditions were optimized, including the concentration of coating antigen, the concentration of mAb coupled to the nanozyme, incubation time, and methanol concentration. Under optimal conditions, a direct competitive nanozyme-linked immunosorbent assay (NLISA) has been established with a limit of detection (LOD) of 6.52 pg/mL. The developed method presented good accuracy and precision. The spiked recoveries ranged from 97.368 % to 120.916 %, with coefficient of variation (CV) below 10 %. In addition, there was a high consistency (R<sup>2</sup>=0.9820 for corn; R<sup>2</sup>=0.9936 for wheat) between the developed detection method and the reference method, liquid chromatography/mass spectrometry (LC-MS/MS). This research can expand the application areas of copper-based nanozymes and improve the sensitivity and efficiency of FB<sub>1</sub> monitoring.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107012"},"PeriodicalIF":4.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702589","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

Laboratory analysis of soluble solids content in sugarcane juice from direct and shredded extraction methods using NIR spectrometer

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-23 DOI: 10.1016/j.jfca.2024.107009

Akeme Cyril Njume , Yumika Naomasa , Yoshiaki Shinzato , Muneshi Mitsuoka , Eizo Taira

{"title":"Laboratory analysis of soluble solids content in sugarcane juice from direct and shredded extraction methods using NIR spectrometer","authors":"Akeme Cyril Njume , Yumika Naomasa , Yoshiaki Shinzato , Muneshi Mitsuoka , Eizo Taira","doi":"10.1016/j.jfca.2024.107009","DOIUrl":"10.1016/j.jfca.2024.107009","url":null,"abstract":"<div><div>Most stakeholders, including farmers and sugar millers, are interested in sugarcane quality to plan for harvesting season. However, the impact of different juice extraction methods on juice quality is not clearly understood. While individual factories measure soluble solids content (SSC) to gauge sugar content before harvest, the extraction method significantly affects the measurement. This study was performed to determine and compare the SSC in sugarcane juice extracted by the direct extraction method (DEM) and shredded extraction method (SEM), and to develop a calibration model to monitor SSC in juice using NIR measurement to support harvest planning. A total of 156 sugarcane samples were collected, and the juice was extracted using both DEM and SEM. Their spectra data were acquired using NIR spectrometer (400–2500 nm) and uniformly divided into calibration and validation sets. The models were developed using PLS regression. Calibration models developed from short and long wavelengths showed significant prediction, with RMSEP values of 0.27 °Brix and 0.11 °Brix for independent samples, and biases of 0.05 °Brix and 0.00 °Brix for DEM and SEM, respectively. These results indicate that the choice of juice extraction methods can significantly influence predictions of sugarcane maturity based on SSC levels. Therefore, farmers and sugar millers should consider their extraction methods when monitoring and predicting sugarcane harvest maturity.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107009"},"PeriodicalIF":4.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744854","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

Development of electrochemical 3-MCPD sensor based on molecularly imprinted polymer coating on metal organic framework modified gold electrode 基于金属有机框架修饰金电极上的分子印迹聚合物涂层开发电化学 3-MCPD 传感器

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-23 DOI: 10.1016/j.jfca.2024.107004

Vasfiye Hazal Özyurt , Göksu Can , Ülkü Anık

{"title":"Development of electrochemical 3-MCPD sensor based on molecularly imprinted polymer coating on metal organic framework modified gold electrode","authors":"Vasfiye Hazal Özyurt , Göksu Can , Ülkü Anık","doi":"10.1016/j.jfca.2024.107004","DOIUrl":"10.1016/j.jfca.2024.107004","url":null,"abstract":"<div><div>3-Chloropropane-1,2-diol (3-MCPD) is formed during the food processing and defined as a potential carcinogen. For this reason practical, effective and economical detection of this substance is crucial. In this work, Fe-MIL-88-metal organic framework (MOF) included electrochemical molecularly imprinted polymer (MIP) based sensor was designed for 3-MCPD detection. Gold screen printed electrodes (AuSPE) were modified with MOF structure and then a MIP layer was formed on the electrode surface via electropolymerization where aniline was used as a monomer and 3-MCPD as a template molecule. In order to improve the response of the prepared sensor, various experimental parameters such as MOF amount, MIP layer thickness, template molecule: monomer ratio, extraction time and rebinding time were optimized. Then, as an analytical characteristic parameter, linear ranges were detected for 3-MCPD in the range of 0.05 μM to 0.5 μM with a limit of detection (LOD) value of 0.43 μM as well as in the range of 0.05 and 0.5 μM with LOD value of 0.01 μM. The specificity of the developed electrochemical sensor was investigated in the presence of interferent reagents and then developed sensor was adapted for 3-MCPD determination in vegetable oil and soy sauce. Lastly the real sample analysis was also validated with gas chromatograpy-mass spectrometry technique which is accepted as gold standard method for 3-MCPD analysis.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107004"},"PeriodicalIF":4.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702590","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