Journal of Food Composition and Analysis最新文献

{"title":"Risk assessment of aluminum, chromium and nickel exposure through ingestion of Arabica and Robusta coffee infusions prepared in aluminum and steel moka pots","authors":"","doi":"10.1016/j.jfca.2024.106729","DOIUrl":"10.1016/j.jfca.2024.106729","url":null,"abstract":"<div><p>The study investigates Al, Cr and Ni contents in coffee beans and infusions. The aim was to show the effect of the material from which the moka pot is made on the quality of infusions and assessing the risk connected with increased consumption of these metals based on hazard quotients calculation. Arabica and Robusta coffee samples of different origin (America, Africa, Asia) and type of processing were tested. The highest concentrations of Cr and Ni were obtained using a steel moka pot, 9.8 µg L⁻¹ and 66.8 µg L⁻¹, respectively. Drinking 3 cups of coffee per day brewed in this pot, the consumer will be exposed to a daily dose of 4.75·10⁻⁵ and 3.23·10⁻⁴ mg kg⁻¹ day⁻¹ of Cr and Ni, respectively. On the other hand, brewing coffee in an aluminum moka pot results in a concentration of Al up to above 1 mg L⁻¹, therefore the migration of this element is significantly higher than that of Cr and Ni. Such a concentration will result in a daily dose of 5.36·10⁻³ mg kg⁻¹ day⁻¹. However, the increased concentration of heavy metals due to the use of an aluminum or steel moka pot does not result in exceeding the maximum permissible dose.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164030","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":"Study of authenticity, quality characteristics and bioactivity in honey samples from different botanical origins and countries","authors":"","doi":"10.1016/j.jfca.2024.106716","DOIUrl":"10.1016/j.jfca.2024.106716","url":null,"abstract":"<div><p>Honey is a widely consumed commodity featuring beneficial nutritional properties resulting in a high market price. Therefore, honey is a target of fraudulent practices and analytical strategies to assess honey quality and origin are highly needed. Within this context, we performed a comprehensive analytical testing for 39 honey samples originating from Greece and other countries. Analytical parameters related to honey quality control (Directive 2001/110/EC) were monitored. In detail, hydroxymethylfurfural (HMF) and diastase activity were measured using spectrophotometric assays. Importantly, 6 samples imported by the American market exceeded the regulatory limit (40 mg/kg). The content of the main honey sugars was monitored using an accredited ultra-high-performance liquid chromatography coupled to evaporative light scattering detector (UHPLC-ELSD) and all samples were in line with the regulatory standards. In addition, chromatographic analysis was performed to determine 23 phenolic compounds as these are bioactive compounds contributing towards the health promoting effects of honey. Besides chemical characterisation, in vitro testing was also performed by monitoring the inhibitory effect of the honey samples towards acetylcholinesterase (AChE) and pancreatic lipase (PNLIP). Indeed, inhibition was noticed and in the case of PNLIP the monitored differences between Greek and samples from other countries were statistically significant. To assess honey sample authenticity, chemometric tools were employed, namely, principal component analysis (PCA), hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). The multivariate analysis revealed that the taxifolin content may be used as a marker for thyme honey from Cyprus while the total content of gallic and protocatechuic acids could be used as a marker for oak honeys. All in all, implementing several different methods based on different principles (both physicochemical and bioanalytical) in a complex analytical matrix such as honey is a great analytical challenge that we successfully faced and comprehensively demonstrated in this study.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142169023","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":"Unveiling the relationship of volatile compounds and microbial communities in light-struck taste rice wine: A comprehensive analysis","authors":"","doi":"10.1016/j.jfca.2024.106719","DOIUrl":"10.1016/j.jfca.2024.106719","url":null,"abstract":"<div><p>Light-struck taste rice wine (LST-RW) is the most popular new rice wine at present, which is brewed by a variety of microorganisms. However, the relationship between microorganisms and flavor substances in light-struck taste rice wine is still unexplored. In this study, high-throughput sequencing, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction (HS-SPME), and gas chromatography–mass spectrometry (GC–MS) were used to prove that microbial community had significant influence on flavor substances during light-struck taste rice wine fermentation. The results indicated a consistent increase in the majority of amino acids and organic acids within LST-RW with extended fermentation duration. A total of 49 volatile flavor compounds, including alcohols, esters, and aldehydes, were identified. In the brewing process of LST-RW, Bacillus (17.13 %) and Saccharopolyspora (15.55 %) emerge as the predominant bacterial genera; Aspergillus (83.34 %) and Saccharomyces (15.21 %) emerged as the dominant fungal genera. A notable correlation was observed between fermentation microorganisms and flavor substances. Microorganism species exhibiting strong co-exclusion or symbiotic relationships were also identified. The research findings offer a theoretical reference for optimizing and innovating the fermentation process of LST-RW.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142172346","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":"UHT A2 milks marketed in Brazil: Physicochemical and electrical characterization, rheological behavior and fatty acid profile","authors":"","doi":"10.1016/j.jfca.2024.106711","DOIUrl":"10.1016/j.jfca.2024.106711","url":null,"abstract":"<div><p>UHT A2 Milk offers a consumption alternative for consumers experiencing intestinal discomfort from consuming dairy products. A2 milk, derived from cows with the A2A2 genotype, does not promote the formation of betacasomorphin-7 (BCM-7). However, little is known about the comprehensive composition of this product, as well as its impact on physicochemical and electrical parameters. This study aimed to investigate potential physicochemical and chemical differences between UHT milk with the A2 β-casein genotype and conventional milk without A2 certification, sourced from brands available in the Brazilian market. Therefore, the physicochemical parameters, rheological behavior, electrical impedance, and fatty acid composition were evaluated. The results indicated that A2 milk had higher density, fat, protein, and total solids content compared to UHT milk without A2 certification. Furthermore, it obtained a higher electrical impedance modulus and lower admittance within the analyzed frequency range (1 kHz a 5 MHz). The UHT milk samples showed Newtonian fluid behavior at both temperatures analyzed (10 and 25 °C). Furthermore, the type of UHT milk (with and without A2 certification) did not significantly influence the absolute viscosity of the samples (p &gt; 0.05) across both commercial brands and temperature. Overall, both types of milk had the same composition of fatty acids, with palmitic acid being the major compound. However, C12:0 and C18:1 <em>cis</em>-7 were more abundant in A2 milk. In this sense, the analytical methods used in this study were able to identify differences in macromolecules and compounds within the lipid fraction in the samples investigated. These analytes are suggested as potential identity markers to evaluate the authenticity of UHT bovine containing only beta-casein of the A2 genotype in its composition.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142169135","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 simple and universal electrochemical assay for rapid field monitoring of E120 food additive","authors":"","doi":"10.1016/j.jfca.2024.106709","DOIUrl":"10.1016/j.jfca.2024.106709","url":null,"abstract":"<div><p>A cost-effective electrochemical method was developed to rapidly monitor carminic acid (E120 food additive) levels. This assay simplifies the process by directly applying 50 μL of liquid sample onto a commercially available screen-printed voltammetric sensor. The subsequent anodic oxidation specifically targets the carminic acid within the complex matrix. To achieve maximum selectivity with regard to the variable composition of common beverages, the peak area current response was calibrated within a linear range 0.01–50 mg per 100 mL⁻¹ of carminic acid, with a sensitivity of 2.232 μA V mg⁻¹ mL, and a detection limit of 4 × 10⁻³ mg per 100 mL. A satisfactory precision (relative standard deviation less than 4.5 %) has been found with a single use of five sensors. Practical applicability of the developed screening electrochemical assay in the food safety control was successfully verified in analysis of sweet candies, soft beverages, and energy drinks.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164029","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":"Magnetic ionic liquid effervescence assisted liquid-liquid microextraction and atomic fluorescence spectrometry for sensitive determination of mercury species in water and wine samples","authors":"","doi":"10.1016/j.jfca.2024.106710","DOIUrl":"10.1016/j.jfca.2024.106710","url":null,"abstract":"<div><p>A rapid method using a magnetic ionic liquid (MIL) in the effervescence-assisted liquid-liquid microextraction (EA-LLME) was developed for the separation and determination of inorganic and organic species of Hg in beverage samples. A chlorocomplex was formed with Hg(II) for its extraction in 75 µL of the MIL trihexyl(tetradecyl)phosphonium tetrachloroferrate ([P_6,6,6,14]FeCl₄). CO₂ bubbles disperse the MIL phase, followed by phase separation with a magnetic rod and the MIL dilution with chloroform. A rapid back-extraction was performed by an ultrasonic bath with 6 mol L⁻¹ HCl solution. The inorganic Hg(II) species was determined by cold vapour atomic fluorescence spectrometry (CV-AFS), while total Hg quantification involved a photooxidation step prior to preconcentration. Thus, organic species was calculated by the difference between the concentrations of total Hg and Hg(II). The extraction conditions were optimized achieving a maximum extraction efficiency of 98 % for Hg(II). The analytical performance included a relative standard deviation of 1.6 %, a limit of detection (LOD) and limit of quantification (LOQ) of 0.096 µg L⁻¹ and 0.113 µg L⁻¹ for Hg(II), respectively. The linear calibration range was 0.113–4 µg L⁻¹. The results showed that the proposed methodology was efficient and selective for Hg speciation analysis in water and wine samples.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242465","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":"Evaluation of the post-selection nutritional composition and levels of compounds with antinutritional effects of cashew (Anacardium occidental L.) accessions selected for productivity improvement","authors":"","doi":"10.1016/j.jfca.2024.106713","DOIUrl":"10.1016/j.jfca.2024.106713","url":null,"abstract":"<div><p>The cashew almond (<em>Anacardium occidentale L.</em>) offers numerous nutritional advantages. However, cultivation conditions would influence the nutritional composition of cashew almonds. This study aimed to assess the nutritional composition and the levels of compounds with antinutritional effects of the selected cashew almonds for productivity improvement. The composition of the macronutrients, micronutrients and the amino profile were determined using standard methods. Results showed that cashew almonds had excellent mineral contents (K, P, Mg, Ca, Na, Zn, Fe). The main mean mineral contents were 670.93±88.5 mg/100 g for potassium (K), 537.34±37.90 mg/100 g for phosphorus (P), 251.11±12.63 mg/100 g for magnesium (Mg), 41.48±10.26 mg/100 g for calcium (Ca), 3.19±0.45 mg/100 g for sodium (Na), 5.78±0.48 mg/100 g for zinc (Zn) and 5.85±1.04 mg/100 g for iron (Fe). The results also showed that cashew kernels had good levels of essential amino acids such as methionine (0.39 g/100 g protein), valine (1.27 g/100 g protein), arginine (2.19 g/100 g protein) and threonine (0.83 g/100 g protein), but also some non-essential amino acids such as proline (1.56 g/100 g protein) and glutamate (4.67 g/100 g protein). Cashew almonds also contained high levels of compounds with anti-nutritional effects, such as phytates (823.14±3.01 mg/100 g DM), tannins (2.21±2.11 mg/100 g DM) and good mineral bioavailability such as phytates/iron (12.32±5.16 %) and phytates/Zn (14.25±5.21 %). This study showed that cashew accessions varied in nutritional quality according to their growing area. The study also showed the potential of cashew almonds in the prevention of certain human non-communicable diseases.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142169024","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":"Lipidomic characterization of building blocks and their dynamic interactions with microbial communities during the ripening fermentation of Pixian Douban","authors":"","doi":"10.1016/j.jfca.2024.106718","DOIUrl":"10.1016/j.jfca.2024.106718","url":null,"abstract":"<div><p>The maturation of Pixian Douban (PXDB) plays a crucial role in developing its distinctive flavor profile; however, the detailed dynamics of lipid changes and their contributions have been insufficiently explored. To address this, we conducted a comprehensive study using lipidomics, lipid building block analysis, and third-generation high-throughput sequencing techniques. Our analysis revealed significant fluctuations in 86 lipid species over a 1- to 2-year maturation period, with notable decreases in diacylglycerols and lysophosphatidylcholines containing C18:2 fatty acid chains. These lipid changes were closely linked to key microbial genera—<em>Sphingomonas</em>, <em>Microbacterium</em>, and <em>Arthrobacter</em>—and specific lipid subclasses. Our findings offer valuable insights into the biochemical processes driving PXDB maturation and highlight potential opportunities for targeted enhancement of its flavor quality.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164031","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":"Quality authentication of camellia (Camellia oleifera Abel.) oil based on fluorescence spectroscopy","authors":"","doi":"10.1016/j.jfca.2024.106690","DOIUrl":"10.1016/j.jfca.2024.106690","url":null,"abstract":"<div><p>A front-face fluorescence method has been used to obtain an excitation-emission matrix (EEM) fluorescence spectroscopy and emission fluorescence spectroscopy of adulterated camellia oil samples without requiring laborious sample preparation. In total, 5 pure oils and 109 adulterated oil samples were detected, resulting in a strong linear relationship (R² &gt; 0.99) between the fluorescence intensity of adulterated camellia oil and the volume percentage of added oils. This method enabled the determination of the volume fractions of other oils added to camellia oil, with detection limits down to 1 % and root mean square error of prediction values of 5.66 %. Concurrently, principal component analysis of emission fluorescence spectral data showed potential for accurately clustering camellia oils from different geographical origins. This substantial finding establishes fluorescence techniques as reliable, user-friendly, and cost-effective methods for quality control and authentication of geographical origins of camellia oil, especially given the similar matrices of various adulterated oils.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164033","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":"Determination of organic acids in dried Actinidia arguta by pipette tip-based micro matrix solid-phase dispersion coupled with high performance liquid chromatography","authors":"","doi":"10.1016/j.jfca.2024.106714","DOIUrl":"10.1016/j.jfca.2024.106714","url":null,"abstract":"<div><p>In this work, a lab-made and affordable pipette tip microextraction strategy was developed for rapid extraction of five organic acids in fruit samples. In this method, 10 mg silica gel /PSA (m/m; 2:1) as a dispersant was fully mixed with 5 mg sample and filled to 1000 μL pipette tip, which was then connected to the pipette The sample is eluted, and the subsequent desorption steps are conducted by aspirating/dispensing the suitable solvents. This methodology provides satisfactory results when compared with previous pipette tip extraction strategies (i.e., pipette-tip solid-phase extraction and dispersive pipette extraction). In addition, the aspiration/dispensing cycle it requires is simple to operate and not commercially dependent. The present method was successfully applied to the analysis of real dried <em>A. arguta</em> samples possessed in different conditions, which proves its feasibility. Under the optimized conditions, low limits of detection and quantification (0.3–1.7 μg mL⁻¹ and 1.0–5.8 μg mL⁻¹, respectively), good precision (RSD&lt;10.3 %) and relative recoveries between 72.0 % and 89.3 % were obtained with only 500 μL (pH = 4.0) of water as elution solvent and 30 times adsorption/ desorption cycles, which requires few minutes per sample. Furthermore, the newly developed in-pipette-tip Micro-MSPD method would be promising for the extraction of various kinds of organic acid analyses in fruits samples prior to instrument detection.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148288","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}