Journal of Food Composition and Analysis最新文献_第7页

Evaluation of pear fruit quality in different ripening stages based on internal quality characteristics

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-25 DOI: 10.1016/j.jfca.2025.107282

Chen Yin, Luming Tian, Jing Li, Yufen Cao, Xingguang Dong, Hongliang Huo, Jiayu Xu, Chao Liu

{"title":"Evaluation of pear fruit quality in different ripening stages based on internal quality characteristics","authors":"Chen Yin, Luming Tian, Jing Li, Yufen Cao, Xingguang Dong, Hongliang Huo, Jiayu Xu, Chao Liu","doi":"10.1016/j.jfca.2025.107282","DOIUrl":"10.1016/j.jfca.2025.107282","url":null,"abstract":"<div><div>The impact of maturity on pear fruit quality directly affects consumer taste. Ultraperformance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) was used to determine the sugar and organic acid components of mature pear fruits with different texture types, a texture analyzer was used to determine the texture traits of pear fruits. The result revealed that the variation tendency of sugar and organic acid components affected by the texture types, ripening stages and shelf-life. The decrease in flesh firmness of pear fruits was related to sucrose and glucose during the shelf-life of 0–14 days (d) at different ripening stages. According to the principal component analysis, Nanguoli, Jingbaili and Chili achieved the highest fruit quality score when harvested at 136 days after flower bloom (DAFB); Gute Luise and Korla pear achieved the highest fruit quality score when harvested at 146 DAFB; Yali and Dangshan Suli achieved the highest fruit quality score when harvested at 156 DAFB. In conclusion, combination of texture, sugar and organic acid components could serve as powerful maturity indicator candidates, provided valuable references for determining appropriate harvesting period and the best shelf-life quality of pear fruits.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107282"},"PeriodicalIF":4.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143216333","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

Preventing alkali-injury in heavy metal-free preserved eggs: Model development

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-25 DOI: 10.1016/j.jfca.2025.107285

Baochang Li , Yishu Wang , Ruipeng Ma , Jialei Wang , Qifei Wu , Jun Sun

引用次数: 0

Voltammetric genosensor from silica nanocomposites for transgenic soybean analysis

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-25 DOI: 10.1016/j.jfca.2025.107277

Ling Ling Tan , Dedi Futra , Lee Yook Heng , Alizar Ulianas , Adlin Azlina Abdul Kadir , Zamri Ishak

{"title":"Voltammetric genosensor from silica nanocomposites for transgenic soybean analysis","authors":"Ling Ling Tan , Dedi Futra , Lee Yook Heng , Alizar Ulianas , Adlin Azlina Abdul Kadir , Zamri Ishak","doi":"10.1016/j.jfca.2025.107277","DOIUrl":"10.1016/j.jfca.2025.107277","url":null,"abstract":"<div><div>The introduction of genetically modified organisms (GMOs) to crops has rendered continuous concern and debates on GM foods, which led to the requirement of appropriate labelling of GMO-derived products and the demands of advanced technologies for on-site detection of transgenic crops. In this study, an electrochemical genosensor for rapid, ultrasensitive, and specific determination of cauliflower mosaic virus (CaMV35S) gene in GM soybean based on silica-gold nanoparticles composite electrode was developed. Colloidal gold nanoparticles were drop-coated onto a carbon screen-printed electrode (SPE) followed by amine-functionalized silica nanospheres to obtain a SiO<sub>2</sub>-Au nanocomposite electrode (SiO<sub>2</sub>-Au-SPE). Aminted DNA probes were grafted onto the SiO<sub>2</sub>-Au-SPE using glutaric dialdehyde crosslinking agent. Meanwhile, thiolated DNA probes were directly chemisorbed onto the AuNPs-modified SPE for comparison purposes. Under optimum conditions, the DNA biosensor based on SiO<sub>2</sub>-Au-SPE could determine the target CaMV35S gene in a linear DNA concentration range of 1.0 × 10<sup>−14</sup> M to 1.0 × 10<sup>−8</sup> M, with a limit of detection (LOD) of 2.37 fM cDNA. Glutaraldehyde crosslinking of aminated DNA probe to the aminated SiO<sub>2</sub> nanospheres attained stronger bonding strength with a 10-fold higher calibration sensitivity towards cDNA compared to direct chemisorption of thiolated DNA probe to the AuNPs by thiol chemistry. The validation study showed that the electrochemical DNA biosensor based on SiO<sub>2</sub>-Au nanocomposite electrode was comparable to the conventional polymerase chain reaction (PCR) method for the evaluation of transgenic soybean contents in soy food samples, with 99.1–101.3 % recoveries of GM DNA.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107277"},"PeriodicalIF":4.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143216841","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

Direct determination of taste-active α, γ-glutamyl peptides in meat using LC-MS/MS with isotope-diluted assay

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-25 DOI: 10.1016/j.jfca.2025.107290

Jisheng Zhu, Weihai Xing, Xiaohui Feng, Youyou Yang

{"title":"Direct determination of taste-active α, γ-glutamyl peptides in meat using LC-MS/MS with isotope-diluted assay","authors":"Jisheng Zhu, Weihai Xing, Xiaohui Feng, Youyou Yang","doi":"10.1016/j.jfca.2025.107290","DOIUrl":"10.1016/j.jfca.2025.107290","url":null,"abstract":"<div><div>γ-Glutamyl peptides rather than their α-isomers are a class of kokumi taste-active substances. The simultaneous determination of α- and γ-glutamyl peptides would be of great importance and could facilitate the flavor research in food science. Until now, LC/GC-MS method combined with chemical derivatization as well as CE-MS have been utilized to separate α- and γ- glutamyl peptides, but have shown the disadvantages of the inconvenience and the time-consuming. Here in this study, LC-MS/MS method with the isotope dilution assay was utilized to directly analyze α- and γ-glutamyl peptides in which γ-Glu-Cys-Gly(glutathione)-<sup>13</sup>C<sub>2</sub><sup>15</sup>N<sub>1</sub> was utilized as an internal standard. Taking six pairs of α- and γ-glutamyl peptides commonly existed in meat as the research models, the baseline separation and accurate quantitation could be achieved. The limits of quantitation (LOQs, S/N = 10) were in the range of 4–20 μg∙kg<sup>−1</sup>. The average recoveries at the three spiking levels of 20, 100, 200 μg∙kg<sup>−1</sup>, ranged from 75.50 % to 108.49 % in meat matrix, and the RSDs of peak area were ranged from 1.46 % to 13.03 %, showing good accuracy and precision. The method has been successfully applied in the determination of glutamyl peptides isomers in five meat samples, indicating the good performance and application prospects for the rapid screening of taste-active substances.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107290"},"PeriodicalIF":4.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143216836","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

Overview of the nutrient composition of selected milling products from rye, spelt and wheat in Germany

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-24 DOI: 10.1016/j.jfca.2025.107275

Larissa E. Pferdmenges , Regina Lohmayer , Lara Frommherz , Ludger Brühl , Alexandra Hüsken , Esther Mayer-Miebach , Ann-Katrin Meinhardt , Ute Ostermeyer , Elisabeth Sciurba , Heiko Zentgraf , Annett Schröter , Jens Begemann , Marcus Schmidt

{"title":"Overview of the nutrient composition of selected milling products from rye, spelt and wheat in Germany","authors":"Larissa E. Pferdmenges , Regina Lohmayer , Lara Frommherz , Ludger Brühl , Alexandra Hüsken , Esther Mayer-Miebach , Ann-Katrin Meinhardt , Ute Ostermeyer , Elisabeth Sciurba , Heiko Zentgraf , Annett Schröter , Jens Begemann , Marcus Schmidt","doi":"10.1016/j.jfca.2025.107275","DOIUrl":"10.1016/j.jfca.2025.107275","url":null,"abstract":"<div><div>To improve nutrient supply assessments, the present study aims to provide comprehensive, updated nutrient data for a variety of milling products of wheat species (including bread wheat, spelt and durum wheat) and rye in Germany. With the help of an elaborate sampling plan, samples were generated that were as representative as possible for the entire country. Starch emerged as the predominant constituent in all milling products, except in brans and germ. In bread wheat bran, spelt bran and bread wheat germ, dietary fiber (DF) and protein were dominant. Rye wholemeal flours stood out for high DF contents. In general, AOAC Official Method 2011.25 yielded higher DF contents than existing data due to the inclusion of low molecular weight-soluble DF. Bran products exhibited high vitamin and element concentrations, while selenium concentrations varied regionally in wheat and spelt products. This study characterized the nutrient composition of different milling products, confirming highest concentrations of most nutrients in bran, germ and wholemeal products. This comprehensive overview adds great value to the assessment of nutrient supply due to the importance of milling products for human nutrition. This research provides updated nutrient data of the most important milling products in Germany.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107275"},"PeriodicalIF":4.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143216843","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

Identifying key attributes contributing to resistant starch levels in rice: A comparison of raw and cooked forms

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-24 DOI: 10.1016/j.jfca.2025.107280

Runrun Qiang , Guoxu Zhu , Bingqian Diao , Mengru Ding , Jianguo Song , Xinxin Ruan , Saira Saleem , Asif Ali , Deming Song , Xianjun Wu , Xiaoqiong Chen

{"title":"Identifying key attributes contributing to resistant starch levels in rice: A comparison of raw and cooked forms","authors":"Runrun Qiang , Guoxu Zhu , Bingqian Diao , Mengru Ding , Jianguo Song , Xinxin Ruan , Saira Saleem , Asif Ali , Deming Song , Xianjun Wu , Xiaoqiong Chen","doi":"10.1016/j.jfca.2025.107280","DOIUrl":"10.1016/j.jfca.2025.107280","url":null,"abstract":"<div><div>A high level of resistant starch (RS) in the diet helps in controlling excessive blood sugar. RS content varies in raw samples compared to cooked rice. In this study, we investigated the starch properties in four cultivars e.g., ‘Wentangmi’ (WTM), ‘Yixiangyou2115’ (YXY2115), ‘Doongara’ (DGR), and ‘Sanhuangzhan’ (SHZ). Results revealed that apparent amylose remains unchanged in cooked rice. Crude fat contents vary between cooked and raw rice, while protein remains unchanged. The correlation analysis showed GT, consistence viscosity, B1 and B3 chain significantly contributed to RS formation in raw rice, with correlation coefficients (of 0.891, 0.851, 0.998, and 0.952), respectively. In cooked rice, factors contributing to RS formation partly differed from raw rice. Amylose content, GC, GT, hardness, and peak 3 showed a correlation with 0.999, 0.958, 0.968, 0.975, and 0.836 values, respectively. This study helps in investigating correlation indicators and properties along with used in designing breeding approaches to increase RS content in cultivars.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107280"},"PeriodicalIF":4.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143216830","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

Determination and exposure assessment of mycotoxins in Polygonati Rhizoma (Liliaceae)–An edible plant

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-24 DOI: 10.1016/j.jfca.2025.107269

Wenting Wang , Yan Rui , Yuan Yuan , Yingjie Ma , Changqin Luo , Lin Yuan , Lingzhi He

{"title":"Determination and exposure assessment of mycotoxins in Polygonati Rhizoma (Liliaceae)–An edible plant","authors":"Wenting Wang , Yan Rui , Yuan Yuan , Yingjie Ma , Changqin Luo , Lin Yuan , Lingzhi He","doi":"10.1016/j.jfca.2025.107269","DOIUrl":"10.1016/j.jfca.2025.107269","url":null,"abstract":"<div><div><em>Polygonati Rhizoma</em> is a classic polysaccharide rhizome edible medicinal plant, which has a long history of use in Asia, hence, efficient analytical methods are required for detection of mycotoxins. In this study, the contents of 12 mycotoxins in 65 batches of <em>Polygonati Rhizoma</em> were determined by HPLC-MS, including aflatoxinB1 (AFB1), aflatoxinB2 (AFB2), aflatoxinG1 (AFG1), aflatoxinG2 (AFG2), fumonisin B1 (FB1), fumonisin B2 (FB2), fumonisin B3 (FB3), T-2 Toxin (T-2), ochratoxin A (OTA), ochratoxin B (OTB), zearalenone (ZEN), deoxynivalenol (DON). On this basis, the risk assessment of AFB2 residues was carried out. The results showed that 20 batches of samples were positive, and the detection rate was 30.8 %. Among the 12 kinds of mycotoxins, the highest detected value was T-2 toxin, followed by FB3, FB2 and AFG2. On the other hand, the highest detection rate of mycotoxins was FB3, followed by AFB2, AFG2 and T-2. Furthermore, fumonisin and T-2 toxin needs to be paid attention to in plant medicinal materials on account of the lack of limit standards. On the other hand, The exposure boundary value (MOE) of AFB2 via consumption of collected <em>Polygonati Rhizoma</em> was greater than 10000, which indicated that intake of <em>Polygonati Rhizoma</em> pose no significant health risk to humans. It is suggested that similar studies should be carried out on other edible medicinal plant to provide reference for the clinical safety evaluation of plant medicinal materials.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107269"},"PeriodicalIF":4.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143216332","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

Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-24 DOI: 10.1016/j.jfca.2025.107262

Dan Wang , Siqian Guo , Yu Mao , Wenping Lei , Xue Wang , Cuiping Liu , Jingming Li

{"title":"Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine","authors":"Dan Wang , Siqian Guo , Yu Mao , Wenping Lei , Xue Wang , Cuiping Liu , Jingming Li","doi":"10.1016/j.jfca.2025.107262","DOIUrl":"10.1016/j.jfca.2025.107262","url":null,"abstract":"<div><div><em>Rosa roxburghii Tratt</em> (RRT) is rich in nutrients, but lacks the desirable flavor required for direct consumption as a traditional fruit in China. This work compared the flavor improvement of polyphenols and aromas in <em>Rosa roxburghii Tratt</em> wine by yeasts and aging. After fermentation, the total content of volatiles significantly increased, primarily due to a rise in 3-methyl-1-butanol (at least 32.1 ×10<sup>3</sup> μg/L, OAV > 10.9), while (<em>E</em>)-3-hexen-1-ol, and (<em>Z</em>)-3-hexen-1-ol significantly decreased (OAV < 2.67, both dropped below 20 %). D254 yeast group effectively reduced the formation of undesirable volatiles while highlighting fruity aroma characteristics. For polyphenols, significant improvements were found in BV818 yeast group (476 ×10<sup>3</sup> μg/L) and mixed fermentation group (473 ×10<sup>3</sup> μg/L); fermentation of D254 group presented a lower content of major astringent flavanols. During aging, a considerable loss of aroma was observed in the BV818 group, but the aroma profiles of the D254 and mixed fermentation groups improved significantly, mainly due to the increase in esters. There was a potential correlation between the polyphenol matrix and volatiles. The low flavonols composition appeared to be more conducive for the formation of fatty acid esters during aging. Seven flavonols may serve as important indicators for this process, including quercetin-glucuronide, quercetin-rhamnoside, taxifolin, kaempferol, kaempferol rutinoside, kaempferide, and salicylic acid.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107262"},"PeriodicalIF":4.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143216786","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

Improving quality of tomato (Solanum lycopersicum L.) fruits for fresh consumption and processing with optimised boron application

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-22 DOI: 10.1016/j.jfca.2025.107255

Sudipa Mal , Dibyendu Sarkar , Biswapati Mandal , Piu Basak , Sovan Debnath , Arup Chattopadhyay , Kaushik Batabyal , Kalipada Pramanik

{"title":"Improving quality of tomato (Solanum lycopersicum L.) fruits for fresh consumption and processing with optimised boron application","authors":"Sudipa Mal , Dibyendu Sarkar , Biswapati Mandal , Piu Basak , Sovan Debnath , Arup Chattopadhyay , Kaushik Batabyal , Kalipada Pramanik","doi":"10.1016/j.jfca.2025.107255","DOIUrl":"10.1016/j.jfca.2025.107255","url":null,"abstract":"<div><div>Tomato (<em>Solanum lycopersicum</em> L.), which is an excellent vegetable to provide important nutrients and antioxidants for human health benefits, is sensitive to boron (B). Influence of B application for improving physical attributes, proximate composition, antioxidants, and mineral composition of tomato, by synchronising B requirements of the crop is not reported yet. This study critically evaluated influence of five B application protocols with seven tomato genotypes on 28 fruit quality attributes and two important fruit quality indices. In-depth evaluation showed that B directly influenced fruit pericarp thickness, pH, phenol, Zn, Cu, and B content. Boron application (2.0 kg ha<sup>−1</sup>) to soil at planting plus foliar spray (0.125 kg ha<sup>−1</sup>) at pre-flowering stage of tomato was the best. It improved tomato fruit quality by improving physical attributes (6.1–33.1 %), proximate composition (7.8–49.0 %), antioxidants (16.7–207.5 %), and mineral nutrients (9.6–146.8 %) content of tomato fruit. This, in turn, led to an improvement in fruit quality indices for both fresh consumption and processing by about 31.0 %. Overall, the order of the genotypes in terms of their B responsiveness was Pusa Ruby > 2016/Res-3 > Pathar Kuchi > 2016/Res-6 > 2016/Res-5 > 2016/Res-1 > 2016/Res-4. Results of the study thus suggest that cultivation of the identified promising genotypes of tomato with optimised B application could produce superior fruit quality in intensively cultivated vegetable growing regions.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107255"},"PeriodicalIF":4.0,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143278976","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

Development of a NiMn2O4@Fe3O4 nanocomposite-based dispersive solid phase extraction for the accurate and sensitive determination of lead in mint tea samples prior to flame atomic absorption spectrometer measurement

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-01-22 DOI: 10.1016/j.jfca.2025.107271

Nagehan Kübra Zeytinci , Buse Tuğba Zaman , Gamze Dalgıç Bozyiğit , Sezgin Bakırdere

{"title":"Development of a NiMn2O4@Fe3O4 nanocomposite-based dispersive solid phase extraction for the accurate and sensitive determination of lead in mint tea samples prior to flame atomic absorption spectrometer measurement","authors":"Nagehan Kübra Zeytinci , Buse Tuğba Zaman , Gamze Dalgıç Bozyiğit , Sezgin Bakırdere","doi":"10.1016/j.jfca.2025.107271","DOIUrl":"10.1016/j.jfca.2025.107271","url":null,"abstract":"<div><div>In this study, NiMn<sub>2</sub>O<sub>4</sub>@Fe<sub>3</sub>O<sub>4</sub> nanocomposite was synthesized and utilized as an adsorbent for the preconcentration/extraction of lead prior to its determination by flame atomic absorption spectrometry. Comprehensive optimization studies were carried out univariately to enhance the extraction and recovery efficiency of the lead ions. The developed dispersive solid phase extraction method sought to minimize the use of extraction solvents. In this study, the limit of detection was presented as 15 µg/kg and LDR was between 30 – 964 µg/kg. The relative standard deviation (%RSD) values were found to be within the range of 8.3–12.12. The recovery experiments were performed in mint tea samples, and the percent recovery values were calculated within the range of 91.7 – 108 and 65.8 – 111 for the matrix-matched calibration strategy and external calibration, respectively. Precise and accurate determination of lead ions was achieved by applying the developed NiMn<sub>2</sub>O<sub>4</sub>@Fe<sub>3</sub>O<sub>4</sub> nanocomposite-based dSPE-FAAS method.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"140 ","pages":"Article 107271"},"PeriodicalIF":4.0,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143278776","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