Journal of Food Composition and Analysis最新文献

{"title":"Effect of pearling and altitude on quinoa grain composition and protein digestibility","authors":"Ricardo Benítez Benítez ,&nbsp;Andrés Felipe Ahumada Mamiam ,&nbsp;Rodrigo Sarria Villa","doi":"10.1016/j.jfca.2026.108931","DOIUrl":"10.1016/j.jfca.2026.108931","url":null,"abstract":"<div><div>This study examined how pearling intensity and cultivation altitude jointly influence the nutritional composition, in vitro protein digestibility, and saponin content of quinoa (<em>Chenopodium quinoa</em> Willd.) produced at 2000, 2500, and 3000 m a.s.l. in Colombia. Grains were subjected to four abrasion levels (0 %, 10 %, 30 %, and 50 %), and their proximate composition, amino acid profile, vitamin content, saponin concentration, and protein digestibility were determined. The antimicrobial activity of pearling residues was also assessed. Pearling at ≥ 30 % decreased saponin content to &lt; 0.11 %, meeting safety requirements for human consumption and increasing protein digestibility by 11.56 %. However, this treatment also led to substantial reductions in fat, fiber, ash, vitamins, and essential amino acids. Although altitude significantly affected several nutritional attributes, it had no measurable impact on saponin levels. Pearling residues exhibited antimicrobial activity, indicating their potential as bioactive byproducts. Overall, moderate pearling effectively enhances quinoa digestibility and reduces antinutritional compounds while generating residues with possible applications in food and pharmaceutical sectors.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108931"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076082","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}

{"title":"Dynamic changes of volatile, β-glucosidase enzyme activity and regulatory gene expression during the processing of Wuyi black tea","authors":"Li Lu ,&nbsp;Xi Cheng ,&nbsp;Jinxian Liu ,&nbsp;Yutao Shi ,&nbsp;Feiquan Wang ,&nbsp;Hua Feng ,&nbsp;Yufei Chen ,&nbsp;Shifu Ma ,&nbsp;Xinghui Li ,&nbsp;Jianghua Ye","doi":"10.1016/j.jfca.2026.108964","DOIUrl":"10.1016/j.jfca.2026.108964","url":null,"abstract":"<div><div>Wuyi black tea (WBT) is the origin of black tea, with a history of over 4 centuries. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed to investigate the dynamic changes of volatile compounds. And, the contributions of <em>β</em>-glucosidase and key genes underlying the aroma formation were also illuminated. Totally, 94 volatile compounds were detected in WBT processing. Except for heterocyclic compounds and aldehydes, other volatile categories reached the peak at withering. Most of characteristic volatile compounds are accumulated during the withering or rolling stage. Therefore, withering and rolling are assumed to be key bases for the aroma formation. Interestingly, the content variation of several characteristic volatile compounds such as (<em>Z,E</em>)-<em>α</em>-farnesene, and total alcohols was basically in accordance with that of the <em>β</em>-glucosidase enzyme activity. Besides, aroma-related genes including <em>β-glucosidase 1 (BG1), 3-hydroxy-3-methylglutaryl-Co A Reductase (HMGR), germacrene D synthase (GES), nerolidol synthase (NES) and 3-hydroxy-3-methylglutaryl-Co A synthase (HMGS)</em> showed similar expression patterns. Their expression levels were found to be upregulated in F8, with <em>NES</em> exhibiting a remarkable 350-folds increase. During withering, the expression of <em>β-glucosidase 2 (BG2)</em>, <em>linalool synthase (LIS)</em> and <em>α-farnesene synthase</em> (<em>AFS)</em> was induced by drought stress. Notably, <em>AFS</em> and <em>BG2</em> demonstrated stronger correlations with volatile variations than other 6 genes. Collectively, our study establishes a theoretical guidance for producing high-aroma WBT.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108964"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076093","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}

{"title":"Optimization of ultrasound-assisted extraction and development of an HPLC method for simultaneous determination of thirteen flavonoids in mulberry (Fructus Mori)","authors":"Guang Yang ,&nbsp;Xinlei Wang ,&nbsp;Ling Li ,&nbsp;Shuai Huang ,&nbsp;LiYing Cao ,&nbsp;Zhiheng Feng ,&nbsp;Mengqi Li ,&nbsp;Jiangting Wu ,&nbsp;Shuchang Wang ,&nbsp;Nan Chao ,&nbsp;Li Liu","doi":"10.1016/j.jfca.2026.108988","DOIUrl":"10.1016/j.jfca.2026.108988","url":null,"abstract":"<div><div>This study established an integrated methodological framework for the efficient extraction and comprehensive analysis of flavonoids from mulberry (<em>Morus alba</em> L.). A high-performance liquid chromatography (HPLC) method was developed to simultaneously separate and identify 13 flavonoid components, including rutin, quercetin, kaempferol, and naringin, as well as their derivatives. Using seven representative flavonoids as standards, the ultrasonic-assisted extraction process was systematically optimized through single-factor and orthogonal experimental designs, followed by response surface methodology. The optimal extraction conditions were determined as follows: 80 % ethanol (v/v), an extraction time of 60 min, a solid-liquid ratio of 1:2.5 (g mL⁻¹), and a temperature of 40℃, conducted over two cycles. This optimized protocol achieved a high total flavonoid extraction yield of 84.96 %. The newly established HPLC protocol, employing a C18 column with gradient elution and dual-wavelength detection, demonstrated excellent stability and reproducibility in detecting target compounds across multiple mulberry samples. This approach features simple operation and high time efficiency. The optimized parameters suggest a profile compatible with potential scale-up, though direct evidence from pilot-scale tests and economic analysis would be required to confirm its practical industrial feasibility. Nonetheless, it provides a valuable methodological reference for the efficient extraction of natural active substances.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108988"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381530","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}

{"title":"A collaborative study to validate in vitro assays for protein digestibility assessment using pH-drop and pH-stat methods","authors":"Erin M. Goldberg ,&nbsp;Amanda G.A. Sá ,&nbsp;Adam J. Franczyk ,&nbsp;Elaine S. Krul ,&nbsp;Barbara Lyle ,&nbsp;Mingyan Jing ,&nbsp;Fiona Liu ,&nbsp;Xin Wu ,&nbsp;Nandika Bandara ,&nbsp;Guillaume Brisson ,&nbsp;Vicenta Garcia Campayo ,&nbsp;Lingyun Chen ,&nbsp;Sharon Hooper ,&nbsp;Lamia L'Hocine ,&nbsp;Mike Nickerson ,&nbsp;Matthew Nosworthy ,&nbsp;James D. House","doi":"10.1016/j.jfca.2026.108918","DOIUrl":"10.1016/j.jfca.2026.108918","url":null,"abstract":"<div><div>The diversification of protein sources used in food formulation has increased the need to assess protein quality beyond traditional food forms. Protein digestibility is a key component of the Protein Digestibility Corrected Amino Acid Score (PDCAAS), the regulatory metric derived from rodent bioassays. Ethical concerns and the high cost of animal testing limit the ability of food formulators to screen protein ingredients and evaluate processing effects on digestibility. Findings from an international collaborative study are presented to position two <em>in vitro</em> methods, the pH-drop and pH-stat assays, as accredited approaches for determining protein digestibility. Nine laboratories participated in the study and analyzed 12 protein ingredients. Relative standard deviations for repeatability ranged from 0.8 to 2.1 % and 0.5–4.8 %, while reproducibility ranged from 1.2 to 3.6 % and 1.1–4.9 % for the pH-drop and pH-stat methods, respectively. Comparison between the two assays demonstrated strong correlation and moderate agreement, with the pH-stat assay yielding slightly lower digestibility values. <em>In vitro</em> protein digestibility coefficients aligned well with literature reported true faecal protein digestibility values for comparable, non-identical protein ingredients. Both methods received official AOCS Uniform Methods Committee approval, offering simple, affordable, reliable, and ethical tools to support informed decisions on protein digestibility during food formulation.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108918"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026251","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}

{"title":"Multimodal deep learning for oil content prediction in Camellia oleifera fruits using image, morphometric, and categorical features","authors":"Xueyan Zhu ,&nbsp;Huaiqing Zhang ,&nbsp;Xue Zhang ,&nbsp;Tiantian Ye ,&nbsp;Yili Zheng","doi":"10.1016/j.jfca.2026.108995","DOIUrl":"10.1016/j.jfca.2026.108995","url":null,"abstract":"<div><div>Accurate determination of oil content is essential for food composition analysis and quality control in the <em>Camellia</em> oil industry, yet conventional chemical analyses are destructive and difficult to implement at large scale. In this study, a multimodal oil content prediction model (MPCM-OC) was developed as an indirect, non-destructive approach to support oil content assessment in <em>Camellia oleifera</em> fruits based on reference chemical measurements. The proposed framework integrates fruit images, morphometric traits (transverse diameter, longitudinal diameter, and fruit shape index), and categorical information (cultivar, maturity stage, acquisition date, and sampling location), using separate feature extraction networks and an adaptive fusion module. Seed oil content values obtained using standardized chemical analysis served as reference data. The MPCM-OC model achieved an overall coefficient of determination (<em>R</em>²) of 0.8353, with a mean absolute percentage error of 13.38 %, a mean absolute error of 4.52, and a root mean squared error of 6.30. Ablation and comparative analyses showed that incorporating morphometric and categorical features with image data consistently improved prediction accuracy over image-only models. The proposed framework serves as a rapid, low-cost complementary tool for preliminary screening and batch-level quality evaluation, enhancing efficiency in food composition analysis and quality control of <em>Camellia oleifera</em>.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108995"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147421713","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}

{"title":"Rapid and comprehensive quality assessment of Zhenjiang aromatic vinegar via near-infrared spectroscopy coupled with optimized chemometric models","authors":"Li Wang ,&nbsp;Xingyi Huang ,&nbsp;Xiaorui Zhang ,&nbsp;Shanshan Yu ,&nbsp;Xiaoyu Tian ,&nbsp;Xianhui Chang ,&nbsp;Lihua Han ,&nbsp;Wei Wang","doi":"10.1016/j.jfca.2026.109004","DOIUrl":"10.1016/j.jfca.2026.109004","url":null,"abstract":"<div><div>The quality evaluation of Zhenjiang aromatic vinegar (ZAV) is of paramount significance for standardizing the market and safeguarding consumers’ interests. Near-infrared (NIR) spectroscopy combined with chemometrics was investigated to achieve the simultaneous discrimination of ZAV quality grades and quantification of key physicochemical parameters (total acid (TA), reducing sugar (RS), amino acid nitrogen (AAN)), thereby developing a rapid and comprehensive strategy of quality evaluation of ZAV. The denoising performance of five preprocessing methods was systematically evaluated prior to implementing competitive adaptive reweighted sampling (CARS) and variable combination population analysis (VCPA) algorithms for characteristic wavelength selection. The VCPA-based linear discriminant analysis model achieved a 97.14 % recognition rate of prediction set in ZAV grade discrimination. While partial least squares regression and support vector machine regression models based on the wavelengths selected by CARS yielded superior predictive ability for the three key parameters, with relative prediction deviation values of 4.03 (TA), 3.91 (RS) and 4.30 (AAN), respectively. This study provides a robust, cost-effective, and non-destructive alternative to traditional methods, establishing NIR spectroscopy as a highly promising tool for ensuring quality control and compliance in the vinegar industry.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 109004"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147421714","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}

{"title":"Recent advances in point-of-care testing for monitoring the freshness, safety, and quality of fish and fishery products: Analytical overview from biosensors to integrated lab-on-chip","authors":"Suleiman Ibrahim Mohammad ,&nbsp;Haneen Fadhil Jasim ,&nbsp;Asokan Vasudevan ,&nbsp;Hijran Sanaan Jabbar ,&nbsp;A.K. Kareem ,&nbsp;Zahraa Al-Khafaji ,&nbsp;I.B. Sapaev ,&nbsp;Kavitha V ,&nbsp;Subhashree Ray ,&nbsp;Vipasha Sharma","doi":"10.1016/j.jfca.2026.108979","DOIUrl":"10.1016/j.jfca.2026.108979","url":null,"abstract":"<div><div>The role of fish as one of the most important sources of high-quality protein and beneficial compounds in the human diet is undeniable. They are highly susceptible to microbial and non-microbial decomposition due to the unique nutritional composition and specific conditions of aquatic environments. Conventional methods have been applied for analysis of fish and fishery products. These methods suffer from limitations that restrict their practical application. Biosensors are highly potential analytical methods for analysis in fish and fishery products due to their several advantages, such as convenience, reliability, and accuracy. Nevertheless, their application in resource-limited settings is limited by the need to transport samples to a laboratory. Point-of-care testing (POCT) has played an important role in introducing portable and on-site sensing approaches. In this review, we focus on the classification of POCT based on electrochemical and optical techniques that have been developed for various fish species and fishery products analysis, targeting contaminants and freshness indicators such as heavy metals, biogenic amines, dyes, toxins, and antibiotics residues. In addition, recent advances in POCT methods for fish analysis, such as paper-based, polymer-based, microneedles-based, and cloth-based lab-on-chip devices, are highlighted. The review further explores the importance of innovative materials in designing POCT devices.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108979"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147421716","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}

{"title":"Comparative analysis of electrolyte and essential trace elemental contents in cow and buffalo’s raw milk versus processed/pasteurized milk: Implications for estimated daily intake","authors":"Habiba Brohi ,&nbsp;Tasneem Gul Kazi ,&nbsp;Hassan Imran Afridi ,&nbsp;Faisal K. Algethami ,&nbsp;Jameel Ahmed Baig ,&nbsp;Asif Unar","doi":"10.1016/j.jfca.2026.108977","DOIUrl":"10.1016/j.jfca.2026.108977","url":null,"abstract":"<div><div>The elemental composition of twenty-one different brands of processed milk (PM) consumed in Pakistan was compared to raw milk samples from cows and buffalo in this research work. An inductively coupled plasma optical emission spectrometer was used to measure electrolyte, calcium (Ca), sodium (Na), potassium (K), magnesium (Mg), and essential trace elements like iron (Fe), zinc (Zn), manganese (Mn), copper (Cu), chromium (Cr), and selenium (Se) following acid digestion. The elemental profiles of buffalo's raw milk revealed mean values for Ca, Na, K, Mg, Fe, Zn, and Mn of 1198, 457, 827, 89.2, 0.83, 4.51, and 0.9 mg/kg, whereas Cu, Se, and Cr had mean values of 32.7, 38.6, and 23.6 μg/kg, respectively. In comparison to processed packaged milk samples, the Ca, K, Na, and Mg levels in raw milk samples from cows and buffalo were sometimes two to three times higher (p &lt; 0.01). However, compared to raw cow and buffalo milk samples, processed milk exhibited higher iron concentrations; this could be due to fortifications or the impact of industrial storage equipment (p &gt; 0.05). For adults (≥60 years old) and children (10–12 years old) who consumed 250 g of milk, estimated daily intake (EDI) was computed. The results demonstrated that raw milk contributed a higher percentage (%) of the Recommended Daily Allowance (RDA) of essential elements, such as calcium and selenium, whereas processed milk delivered more iron, up to 8 % of its RDA values for various age groups. According to a localized dietary survey, buffalo milk is the main food consumed by the selected population. The study highlights the significant nutritional variations in electrolytes and key trace elemental concentrations through the consumption of packed/processed cow and buffalo milk samples, as well as the impact of their consumption on public health. However, nutritional planning for all age groups may benefit from these findings.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108977"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171048","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}

{"title":"Highly sensitive determination of Microcystin-LR using colorimetric and photothermal dual-mode aptasensor with europium hexacyanoferrate nanozyme","authors":"Biao Guan ,&nbsp;Ruxue Wang ,&nbsp;Wenting Wang ,&nbsp;Jian Zhang ,&nbsp;Huixiang Yan ,&nbsp;Jia Jin ,&nbsp;Jianguo Xu ,&nbsp;Lei Li ,&nbsp;Longhua Guo ,&nbsp;Yanbo Zeng","doi":"10.1016/j.jfca.2026.108959","DOIUrl":"10.1016/j.jfca.2026.108959","url":null,"abstract":"<div><div>MC-LR inhibits the activity of protein phosphatase, causing liver tumors. It is vital to detect MC-LR in water samples. Herein, this work developed the colorimetric and photothermal dual-mode aptasensor of microcystin-LR (MC-LR) detection with europium hexacyanoferrate (Eu-HCF) nanozyme. The peroxidase-like (POD-like) activity of Eu-HCF was higher than that of Ca-HCF, Mn-HCF and Cu-HCF nanozymes. The POD-like activity of Eu-HCF in the presence of MC-LR aptamer decreased, indicating that the MC-LR aptamer (Apt) was adhered to the surface of the Eu-HCF nanozyme. When the MC-LR Apt specifically recognized MC-LR, which further increased this inhibition. Therefore, detection of MC-LR was achieved using this colorimetric and photothermal dual-mode aptasensor with Eu-HCF nanozyme. The colorimetric aptasensor exhibited analytical performance for MC-LR detection in the range of 1–1500 ng L⁻¹ and a detection limit of 0.33 ng L⁻¹. This photothermal aptasensor showed linearity with MC-LR concentration at 1–1500 ng L⁻¹, achieving a detection limit of 0.27 ng L⁻¹. The proposed sensor had good selectivity for MC-LR detection in the presence of other microcystins and some metal ions. The proposed colorimetric and photothermal dual-mode aptasensor was successfully utilized for determination of MC-LR in tap and lake water samples with recovery rates ranged from 97.2 % to 110.4 %.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108959"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171087","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}

{"title":"Nitrate in vegetables and fruits consumed in Sicily (Italy) by potentiometry and health risk assessment","authors":"Diana Amorello ,&nbsp;Giuseppe Arrabito ,&nbsp;Salvatore Barreca ,&nbsp;Giuseppe Di Benedetto ,&nbsp;Santino Orecchio ,&nbsp;Silvia Orecchio","doi":"10.1016/j.jfca.2026.108980","DOIUrl":"10.1016/j.jfca.2026.108980","url":null,"abstract":"<div><div>In this study, nitrate concentration of 81 fruit and vegetable samples consumed in several cities of Sicily region (Italy) were evaluated. After determining the concentration of nitrate, non-carcinogenic risk assessment in two consumers age groups (children and adults) were carried. The mean concentration of NO₃^- in products consumed in Italy was 613 mg Kg⁻¹. The concentration ranged from 23 to 4804 mg Kg⁻¹, the highest one was related to a rocket sample which, however, is lower than the legal limits. Although the matrix considered is much more complex than the aqueous ones, the results obtained by us show that the optimized method for the potentiometric determination of nitrates, using an ion-selective electrode, is accurate, precise and selective. All possible interfering substances, in particular chlorides, were eliminated by adding a silver sulphate solution to the suspension obtained from the sample treatment.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108980"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171119","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}