Journal of Food Composition and Analysis最新文献_第9页

Unravelling the bridge of polyphenol composition and mineralomics in Se biofortified edible Allium species 揭开硒生物强化食用薤属中多酚组成和矿物质组学的桥梁

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-21 DOI: 10.1016/j.jfca.2024.106648

{"title":"Unravelling the bridge of polyphenol composition and mineralomics in Se biofortified edible Allium species","authors":"","doi":"10.1016/j.jfca.2024.106648","DOIUrl":"10.1016/j.jfca.2024.106648","url":null,"abstract":"<div><p>Selenium is an essential element for the well-being of humans and animals. Micronutrient deficiencies affect over half of the global population. Biofortification of crops with selenium represents an economically sustainable solution to combat this problem. In this study, seven <em>Allium</em> species underwent Se biofortification, via Se soil enrichment with selenate in pots, at three distinct concentration levels and were used to explore the relationship between Se plant internalization, polyphenol composition, and mineral content. <em>Allium</em> species were chosen because they are recognized as secondary accumulators of Se. Plant morphology, as well as the presence of fifteen phenolic acids and flavonoids, were analysed using a UHPLC-DAD system. Mineral content was determined using both ICP-OES and FAES. Se levels were quantified using a validated method based on HG-HR-CS-QT-AAS. Even at the lowest biofortification level, <em>Allium</em> species demonstrated potential as sources of dietary Se, offering viable alternatives to Se supplements, without negatively impacting the main mineral content. Higher biofortification levels led to reduced levels of flavonoids and phenolic acids, accompanied by potential decreases in biomass for certain species. The study highlighted how Se concentration affects key polyphenols like quercetin, gallic acid, and luteolin, although the response varied among species.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0889157524006823/pdfft?md5=bea97a082a2a0cdb4df49281d205ebc1&pid=1-s2.0-S0889157524006823-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040705","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

Assessment of the potential nutritional value of cell-cultured chicken meat in light of European dietary recommendations 根据欧洲膳食建议评估细胞培养鸡肉的潜在营养价值

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-16 DOI: 10.1016/j.jfca.2024.106663

{"title":"Assessment of the potential nutritional value of cell-cultured chicken meat in light of European dietary recommendations","authors":"","doi":"10.1016/j.jfca.2024.106663","DOIUrl":"10.1016/j.jfca.2024.106663","url":null,"abstract":"<div><p>In 2023, the United States Department of Agriculture approved cell-cultured chicken meat (CCM) made with animal cell culture technology; similar applications may soon be submitted for assessment in Europe. This study employed data submitted to the US Food and Drug Administration to re-evaluate the nutritional and safety of CCM manufactured by one US-based company in the light of European Union recommendations. Compared to conventional chicken meat, serum-free CCM revealed lower content of protein, and the majority of indispensable amino acid contents, Mg, and vitamin B3, but higher levels of total fat, saturated fatty acids, cholesterol, vitamins B5, B6, and A, and minerals Ca, Cu, Fe, K, Mn, Na, P, Se, and Zn. Toxic elements (As, Cd, Pb, Hg) did not exceed allowance thresholds, though serum-free CCM had higher levels of Cd and Pb than conventional chicken meat. Although this first assessment of CCM generally falls within the European Union requirements, it is crucial to optimize the reproducibility of the production process due to observed variabilities in nutrient levels between tested lots. This study represents a re-evaluation of CCM offered by a single product, yet it should not be extrapolated to the entire field of cultured meat.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040707","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

Exploring flavour profile changes of strawberry fruits under different organic fertilizer strategies by combining HS-SPME-GC-MS and metabolomics 结合 HS-SPME-GC-MS 和代谢组学探索不同有机肥策略下草莓果实风味的变化

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-15 DOI: 10.1016/j.jfca.2024.106653

引用次数: 0

Solid Eutectic Systems and Natural Deep Eutectic Solvents in Matrix Solid-Phase Dispersion for the extraction of phenolic compounds from lettuce samples 基质固相分散中的固体共晶体系和天然深共晶溶剂用于萃取生菜样品中的酚类化合物

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-15 DOI: 10.1016/j.jfca.2024.106661

{"title":"Solid Eutectic Systems and Natural Deep Eutectic Solvents in Matrix Solid-Phase Dispersion for the extraction of phenolic compounds from lettuce samples","authors":"","doi":"10.1016/j.jfca.2024.106661","DOIUrl":"10.1016/j.jfca.2024.106661","url":null,"abstract":"<div><p>A new and revolutionary material, called, Solid Eutectic Systems (SES) based on natural compounds are presented, prepared, and characterized for the first time. Matrix Solid-Phase Dispersion (MSPD) was used to extract and preconcentrate five important phenolic compounds from <em>Lactuca sativa</em>. SES based on thymol and citric acid (TC 1:1) and a Natural Deep Eutectic Solvent (NADES) based on lactic acid, glucose, and water (LGH 5:1:8) were selected as the most effective sorbent and eluent, respectively. The variables that influence the MSPD parameters were optimized: 100 mg of dried lettuce, 400 mg of TC 1:1 sorbent, 30 s of grinding time, and 1430 μL of LGH 5:1:8, obtaining AGREE and AGREEprep scores of 0.90 and 0.72. Recoveries (%) of the phenolic compounds were 70 to 115 %, with a relative standard deviations lower than 12 %. Finally, the limits of detection and quantification were 1.7–2.2 µg g<sup>−1</sup> and 5.1–6.7 µg g<sup>−1</sup>, respectively. SES marks a transformative milestone, providing eco-friendly solutions with a streamlined preparation process. The versatile sample preparation ensures efficient cleanup across various matrices. Enhanced simplicity and adaptability can result from intelligent sorbent development for improved selectivity and sensitivity. In this study, SES was introduced as a novel green sorbent for MSPD, efficiently extracting phenolic compounds from lettuces.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040702","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 an event-specific PCR method to quantify genetically modified soybean DBN8002 on both real-time and digital PCR platforms 开发一种事件特异性 PCR 方法，用于在实时和数字 PCR 平台上量化转基因大豆 DBN8002

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-14 DOI: 10.1016/j.jfca.2024.106657

{"title":"Development of an event-specific PCR method to quantify genetically modified soybean DBN8002 on both real-time and digital PCR platforms","authors":"","doi":"10.1016/j.jfca.2024.106657","DOIUrl":"10.1016/j.jfca.2024.106657","url":null,"abstract":"<div><p>The genetically modified (GM) soybean DBN8002 has been approved for commercial planting in China. For enforcing GMO labeling policy, an event-specific real-time quantitative PCR (qPCR) method was developed to target the junction fragment between the T-DNA left border and the flanking genomic DNA, yielding a 104 base pair (bp) amplicon. This event-specific qPCR method can identify and quantify the DBN8002 event with high specificity, satisfactory linearity, and acceptable accuracy. Furthermore, the DBN8002-event specific primer/probe set was successfully transferred to a droplet digital PCR (ddPCR) platform for quantification. The quantitative results from qPCR were found to be comparable to those obtained from ddPCR, with a P-value exceeding 0.05, indicating no significant difference. The limit of detection (LOD) for both qPCR and ddPCR methods was determined to be 10 copies per reaction, while the limit of quantification (LOQ) was estimated to be 20 copies per reaction for qPCR and 40 copies per reaction for ddPCR. The collaborative validation demonstrated that the DBN8002 event-specific qPCR method had satisfactory repeatability and reproducibility. Both the event-specific qPCR and ddPCR methods are suitable for quantifying the DBN8002 content in samples. Additionally, ddPCR can be utilized for the characterization of DBN8002 reference materials.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141998376","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

Control of residues of non-authorized pharmacologically active substance in food of animal origin. Results of a proficiency test for determination of chloramphenicol in honey organized by the Italian National Reference Laboratory for Residues 控制动物源性食品中的非授权药理活性物质残留。意大利国家残留物参考实验室组织的蜂蜜中氯霉素检测能力验证结果

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-14 DOI: 10.1016/j.jfca.2024.106656

{"title":"Control of residues of non-authorized pharmacologically active substance in food of animal origin. Results of a proficiency test for determination of chloramphenicol in honey organized by the Italian National Reference Laboratory for Residues","authors":"","doi":"10.1016/j.jfca.2024.106656","DOIUrl":"10.1016/j.jfca.2024.106656","url":null,"abstract":"<div><p>Chloramphenicol is a non-authorized substance for veterinary treatments. The Commission Regulation (EU) 2019/1871 set a Reference Point of Action (RPA) equal to 0.15 µg/kg in force from 28 November 2022, lowering the Minimum Required Performance Limit set in the Commission Decision 2002/657/CE. A Proficiency testing (PT) for the determination of chloramphenicol in honey was organized by the Italian National Reference Laboratory (NRL) for Residues to check the capability of official laboratories (OfLs) to enforce the new RPA. Six Italian OfLs and five European laboratories joined PT and received a blank and two spiked samples. The reference values (0.17 µg/kg and 0.34 µg/kg) were established as consensus from expert laboratories (the European Union Reference Laboratory and some NRLs). The PT was organized before the enforcement of the new RPA giving the OfLs the chance to test their methods in an early stage. Six participants sent results using both screening and confirmatory methods, two submitted only confirmatory data and three performed exclusively screening analysis. For screening methods all laboratories discriminated between blank and contaminated samples. The z scores were calculated only for confirmatory data and all laboratories got a |z|< 2 corresponding to a satisfactory performance.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142075834","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

Global prevalence and concentration of aflatoxins in meat and edible offal: A systematic review and meta-analysis 肉类和食用内脏中黄曲霉毒素的全球流行率和浓度：系统回顾和荟萃分析

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-14 DOI: 10.1016/j.jfca.2024.106644

{"title":"Global prevalence and concentration of aflatoxins in meat and edible offal: A systematic review and meta-analysis","authors":"","doi":"10.1016/j.jfca.2024.106644","DOIUrl":"10.1016/j.jfca.2024.106644","url":null,"abstract":"<div><p>The presence of aflatoxin in meat presents significant health risks for consumers and has been the subject of numerous relevant publications. This systematic review and meta-analysis examined the prevalence and concentration of aflatoxins (AFTs) in meat, meat products, and edible offal (MOP) from different countries and aflatoxin types. Fifty-six studies with 335 data published between September 1990 and November 2023 were identified. Overall, 31 % of the MOP samples were contaminated with AFTs. The prevalence of AFTs ranges from 7 % in Italy to 92 % in Iran. Among the detected AFTs, total AFTs exhibited the highest prevalence (53 %). The overall AFTs concentration in the MOP was 3.126 μg/kg; the lowest and highest concentrations were found in sheep liver (253.00 μg/kg) and cooked liver sausage (0.170 μg/kg), respectively. The AFTs in the MOP varied significantly, with the highest levels found in Egypt (3.951 μg/kg) and the lowest levels in Turkey (0.062 μg/kg). Aflatoxin M1 had the lowest concentration (1.021 μg/kg), whereas AFG1 had the highest concentration (3.506 μg/kg). This finding highlights the need for specific mitigation strategies that target AFTs in MOP.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142020559","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

Trace Element Analysis of Algerian Cuisine: Insights from Iron, Zinc, Cobalt, Chromium, and Rubidium Content Using Instrumental Neutron Activation Analysis Method 阿尔及利亚美食的微量元素分析：利用仪器中子活化分析法分析铁、锌、钴、铬和铷含量的启示

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-13 DOI: 10.1016/j.jfca.2024.106650

{"title":"Trace Element Analysis of Algerian Cuisine: Insights from Iron, Zinc, Cobalt, Chromium, and Rubidium Content Using Instrumental Neutron Activation Analysis Method","authors":"","doi":"10.1016/j.jfca.2024.106650","DOIUrl":"10.1016/j.jfca.2024.106650","url":null,"abstract":"<div><p>This work aims to assess for the first time in Algeria the concentration of five essential nutrient elements', namely: chromium (Cr), cobalt (Co), iron (Fe), rabidium (Rb), and zinc (Zn), in a dozen commonly consumed Algerian food items chosen and ordered according to their Algerian cuisine availability: bread, flour, spaghetti, bean, lentils, tomatoes, zucchini, eggs, beef, <em>Sardina pilchardus</em> (sardine), <em>Merlangius merlangus</em> Linnaeus, 1758 (whiting), and <em>Mullus barbatus</em> (red mullet) fish. Instrumental neutron activation analysis (INAA) was used for this study due to its ability and high sensitivity to detect trace-level concentrations. Among these items, results showed that beef exhibits notably elevated levels of Cr (4.02 mg/kg) and Rb (9.41 mg/kg), whereas <em>M. barbatus</em> fish emerges as a significant source of Zn (268 mg/kg). Lentils have substantial Fe content (151 mg/kg), emphasizing their nutritional significance. Additionally, zucchini demonstrates considerable levels of both Cr (2.17 mg/kg) and Rb (6.38 mg/kg). These findings underscore the diverse elemental profiles of staple Algerian cuisine foods, delineating their potential dietary contributions and highlighting essential sources of these micronutrients.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049567","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

Relationship between sprouting, glucoside alkaloids and chlorophyll production in potato tubers (Solanum tuberosum) 马铃薯块茎（Solanum tuberosum）萌芽、苷类生物碱和叶绿素产量之间的关系

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-13 DOI: 10.1016/j.jfca.2024.106654

{"title":"Relationship between sprouting, glucoside alkaloids and chlorophyll production in potato tubers (Solanum tuberosum)","authors":"","doi":"10.1016/j.jfca.2024.106654","DOIUrl":"10.1016/j.jfca.2024.106654","url":null,"abstract":"<div><p>Consumers are troubled by whether the sprouting and greening of potato tubers accompanied with glucoside alkaloids production. To controlling the production of glucoside alkaloids and sprouting, controlled illumination and gaseous sprouting inhibitors, included citronella essential oil, methyl salicylate and ethylene, were employed, the changes in sprouting rate, chlorophyll, glucoside alkaloids and related key genes expression in biosynthesis pathways of potato tubers during storage were measured. Results showed that potatoes contained more glucoside alkaloids with high sprouting rate, whereas the greening was only affected by light, which was not a sign of glucoside alkaloid production. The sprouting rates of potato (<em>Solanum tuberosum</em> L. cv. Favorita) in the fumigated groups was 31.11 %-37.01 %, the glucoside alkaloids content was 83.35–90.33 mg kg<sup>−1</sup>, there was no significant difference. However, the potato sprouting rates in the CK were 100 %, and the contents of glucoside alkaloids were 153.34–161.36 mg kg<sup>−1</sup>, but the chlorophyll contents of potatoes in illumination groups were 19.27–20.51 mg kg<sup>−1</sup>, which was significantly higher (<em>P</em> > 0.05) than that in dark (1.46–1.85 mg kg<sup>−1</sup>). These results indicated that the synthesis of glucoside alkaloids was associated with sprouting, and it was feasible to inhibit glucoside alkaloids synthesis by gaseous sprouting suppressants.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141991338","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

Assessment of acrylamide content in corn-based snack products marketed in Serbia 评估塞尔维亚市场上以玉米为原料的零食中的丙烯酰胺含量

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-08-13 DOI: 10.1016/j.jfca.2024.106652

{"title":"Assessment of acrylamide content in corn-based snack products marketed in Serbia","authors":"","doi":"10.1016/j.jfca.2024.106652","DOIUrl":"10.1016/j.jfca.2024.106652","url":null,"abstract":"<div><p>Corn-based snacks are important contributors to acrylamide daily exposure in European countries. Therefore, snacks (industrially produced) representing different product groups (corn chips, corn flakes, corn flips, popcorn, corn nut, corn cracker and corn cracker-bread) marketed in Serbia have been analyzed for acrylamide and color. Considering the addition of honey in some foodstuffs, the content of 5-hydroxymethylfurfural (HMF) in corn snacks has been determined and correlated with acrylamide content. Considerable variation in content of acrylamide between single foodstuffs (different brands) within food categories was found, which also applies to levels in different corn-based snack categories. The acrylamide content ranged from 1.9 to 799 ng/g in corn cracker-bread sample and corn nut bulk sample, respectively. With a mean value of 397 ng/g, popcorn samples exhibited the highest acrylamide content. These investigations showed that the content of acrylamide in about 37 % of the examined products was above the benchmark levels for whole-grain cereal-based food products defined in Regulation of the European Commission 2017/2158/EC. The results also showed that the color was not an indicator of acrylamide present in corn-based snacks, as well as that the content of HMF in the products was not correlated with the content of acrylamide (r = 0.019). The HMF content was highest in corn-based products with added sugars, honey, malt and molasses, such as corn flakes.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049563","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