Food Analytical Methods最新文献_第2页

Authentication and Differentiation of Morinda citrifolia and Morinda coreia Fruits and Their Commercial Products 桑葚、桑葚果实及其商品的鉴别与鉴别

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-20 DOI: 10.1007/s12161-024-02748-w

Brett J. West, Shixin Deng

{"title":"Authentication and Differentiation of Morinda citrifolia and Morinda coreia Fruits and Their Commercial Products","authors":"Brett J. West, Shixin Deng","doi":"10.1007/s12161-024-02748-w","DOIUrl":"10.1007/s12161-024-02748-w","url":null,"abstract":"<div>Morinda citrifolia fruit juice, commonly known as noni juice, has become a globally popular health supplement. We have discovered, however, that Morinda coreia (syn. Morinda tinctoria) is frequently misidentified as noni in some regions. Phytochemical analyses of M. citrifolia fruit, M. officinalis root, and M. coreia fruit were performed, during which specific iridoids had been identified in the latter for the first time. Comparison of results revealed that distinct phytochemical profiles may be used to identify commercial products containing authentic noni fruit powder versus the other two Morinda species. All authentic noni fruit products contain scopoletin, but those from M. coreia fruit and M. officinalis root do not. Asperuloside is absent in ripe noni fruit and in M. officinalis root, despite the presence of other iridoids. As such, a tell-tale indicator of M. coreia fruit powder is the absence of scopoletin accompanied by the presence of asperuloside. Using this information, a phytochemical survey of commercial powdered “noni” products purchased from major online retailers revealed that a high percentage of these were mislabeled and contained M. coreia fruit instead of authentic noni. As such, many consumers are not receiving what they believe they have purchased. Further, this presents potential risks as the safety and efficacy of these mislabeled products has not been evaluated in human studies.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"577 - 583"},"PeriodicalIF":2.6,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

An Electrochemical Sensor Based On 2D Graphitic-phase Carbon Nitride Nanosheets Doped With FeP-C Nanospheres for the Detection of Cu2+ in Meat 二维石墨相氮化碳纳米片掺杂FeP-C纳米球的电化学传感器用于肉类中Cu2+的检测

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-18 DOI: 10.1007/s12161-024-02741-3

Yajie Zhai, Yingkun Shi, Yingjie Feng, Sichun Chen, Songlei Wang

{"title":"An Electrochemical Sensor Based On 2D Graphitic-phase Carbon Nitride Nanosheets Doped With FeP-C Nanospheres for the Detection of Cu2+ in Meat","authors":"Yajie Zhai, Yingkun Shi, Yingjie Feng, Sichun Chen, Songlei Wang","doi":"10.1007/s12161-024-02741-3","DOIUrl":"10.1007/s12161-024-02741-3","url":null,"abstract":"<div>Copper ions (Cu2+) are commonly present in meat and their presence has been shown to affect human health. Therefore, there is an urgent need to develop a rapid and sensitive method for detecting trace amounts of Cu2+. In this study, we developed an electrochemical sensor based on g-C3N4@FeP-C/GCE for the detection of Cu2+ in beef and the beef liver. The incorporation of FeP-C into the g-C3N4 framework enhances the catalytic performance of the sensor through strong electrostatic interactions between the positively charged metal cations in FeP-C and the negatively charged nitrogen in g-C3N4. The combination of g-C3N4 (graphitic carbon nitride) and FeP-C (Fe3O4 phosphorylated doped carbon) resulted in the generation of additional active sites for the sensor, further improving its catalytic performance. The morphology and internal structure of the nanocomposite were characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The developed sensor exhibited sensitive Cu2+ detection in meat, with a limit of detection (LOD) of 16.7 nM and a linear range of 0.05—150 μM. Furthermore, the method demonstrated satisfactory recoveries in beef and beef liver, with a relative standard deviation (RSD) not exceeding 5%.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"564 - 576"},"PeriodicalIF":2.6,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Quality Control of the Various Orthosiphon stamineus Leaf Extracts Using High-Performance Liquid Chromatography: Multivariate-Based and Marker-Based Analytical Techniques 用高效液相色谱法控制各种正虹吸雄蕊叶提取物的质量：基于多变量和基于标记的分析技术

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-17 DOI: 10.1007/s12161-024-02738-y

Mustofa Ahda, Irwandi Jaswir, Alfi Khatib, Qamar Uddin Ahmed, Nurkhasanah Mahfudh, Indro Prastowo, Mohd Salleh Rofiee, Mohammad Kashif, Mohammad Shahzad Samdani

{"title":"Quality Control of the Various Orthosiphon stamineus Leaf Extracts Using High-Performance Liquid Chromatography: Multivariate-Based and Marker-Based Analytical Techniques","authors":"Mustofa Ahda, Irwandi Jaswir, Alfi Khatib, Qamar Uddin Ahmed, Nurkhasanah Mahfudh, Indro Prastowo, Mohd Salleh Rofiee, Mohammad Kashif, Mohammad Shahzad Samdani","doi":"10.1007/s12161-024-02738-y","DOIUrl":"10.1007/s12161-024-02738-y","url":null,"abstract":"<div>Ensuring herb quality is crucial for maintaining product consistency in herbal products. Marker-based analysis has traditionally been the preferred method for determining the chemical composition of medicinal plants due to its effectiveness. However, current challenges with marker-based analysis, such as high prices and difficulties in procurement, necessitate the application of multivariate-based approaches. Hence, this study aimed to compare marker-based and multivariate-based methods for quality control of an important plant used in traditional folk medicine, Orthosiphon stamineus leaf extracts. The results indicated that caffeic acid, chlorogenic acid, and rosmarinic acid are effective markers for classifying potent extracts. The aqueous extract of O. stamineus leaf was found to contain the highest concentration of caffeic acid (3.898 ± 0.098 µg/mg), while the 40% ethanolic extract exhibited the highest levels of rosmarinic acid (1.627 ± 0.026 µg/mg) and chlorogenic acid (4.258 ± 0.049 µg/mg). Additionally, the multivariate-based analysis yielded clear distinctions between O. stamineus leaf extracts. It has acceptable parameters as indicated by determination coefficients R2X: 0.917, R2Y: 0.957, and Q2Y: 0.92. Based on these findings, caffeic acid, chlorogenic acid, and rosmarinic acid can serve as specific markers for α-glucosidase inhibitors, with rosmarinic acid also serving as a specific marker for sLOX inhibitors. Therefore, chromatography-based analysis, whether through multivariate data analysis or marker-based approaches, can be applied effectively for quality control of the O. stamineus leaf extracts.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"552 - 563"},"PeriodicalIF":2.6,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Use of Carbon Fiber Restricted Access Material for Cadmium Determination in Milk Whey 碳纤维限入材料测定乳清中镉的研究

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-17 DOI: 10.1007/s12161-024-02736-0

Nathália C. Costa, Giovana F. Lima, Cristiana S. Magalhães, Eduardo J. Arruda, Jossano S. Marcuzzo, Gizele A. Almeida, Pedro O. Luccas

{"title":"The Use of Carbon Fiber Restricted Access Material for Cadmium Determination in Milk Whey","authors":"Nathália C. Costa, Giovana F. Lima, Cristiana S. Magalhães, Eduardo J. Arruda, Jossano S. Marcuzzo, Gizele A. Almeida, Pedro O. Luccas","doi":"10.1007/s12161-024-02736-0","DOIUrl":"10.1007/s12161-024-02736-0","url":null,"abstract":"<div>Milk is a widely consumed drink in the world given its numerous beneficial nutritional properties to human health. It might contain toxic elements due to its sources, such as the area where livestock are kept, as well as their food and water. In addition, it can become contaminated during and after milking, in its industrialization process and during transport and packaging. Furthermore, it might contain some metallic elements in proteins linked to amino acids or in ionic whey which is often discarded during milk manufacturing processes. However, there are some useful applications of whey as by-product which are quite advantageous due to waste reduction thereof, thus making it an environmentally friendly process. Ergo, this work proposes an FIA-FAAS system using activated carbon fibers (ACF) modified with albumin to generate a restricted access material (ACF-RAM) with the aim of using it as adsorbent in SPE to find cadmium in whey. The acronym adopted for this method was FIA-SPE-ACF-RAM-FAAS. The RAM allows a direct introduction of whey samples into the system with no prior treatment, since only ions can be adsorbed in ACF. Larger molecules, e.g., proteins, are discarded as waste during the process. Thus, the FIA system has been optimized using chemometric tools such as the factorial design and Doehlert matrix. Limit of detection was 0.24 µg L−1, and limit of quantification was 0.81 µg L−1. The method was employed using a whey sample, and its precision was assessed through relative standard deviation, which was ever less than 5.0%. Its accuracy has been verified through a spiked sample, and its recovery ranged between 95 and 105%.<h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"542 - 551"},"PeriodicalIF":2.6,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Disentangling Fluorescence of Endogenous Fluorescent Substances from Absorption and Scattering Effects for Quantitative Prediction for Oxidation Degree of Peanut Oils 从吸收和散射效应中分离内源荧光物质的荧光定量预测花生油氧化程度

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-17 DOI: 10.1007/s12161-024-02743-1

Yue Wang, Na Guo, Xueming He, Fei Shen, Yong Liang

{"title":"Disentangling Fluorescence of Endogenous Fluorescent Substances from Absorption and Scattering Effects for Quantitative Prediction for Oxidation Degree of Peanut Oils","authors":"Yue Wang, Na Guo, Xueming He, Fei Shen, Yong Liang","doi":"10.1007/s12161-024-02743-1","DOIUrl":"10.1007/s12161-024-02743-1","url":null,"abstract":"<div>In this study, different oxidation levels of peanut oils were prepared by heating different brands of oils at different times; the peroxide value (PV) and acid value (AV) were determined as reference values. The fluorescence intensity (F), absorption (μa), and reduced scattering coefficients (μ’s) of oils were obtained by using an independently developed spectra measurement system, which was based on laser-induced fluorescence and integrated sphere techniques. Principal component analysis (PCA) was conducted on three kinds of spectra; the principal components (PCs) were extracted, and the clustering trend was analyzed. Finally, the regression models for PV and AV based on different integrations of the first five PCs of three kinds of spectra were calibrated by using different algorithms: multiple linear regression (MLR), partial least squares regression (PLSR), support vector regression (SVR), and artificial neural network (ANN). The results indicated that the optimal prediction results could be achieved by ANN based on the integration of F, μa, and μ’s for PV and SVR based on the integration of F, μa, and μ’s for AV, with maximum determination coefficients for validation set (R2v) of 0.873 and 0.854, respectively, and minimum root mean square errors for validation set (RMSEV) of 2.896 meq·kg−1 and 0.154 mg·g−1, respectively. The proposed novel method that considers the disentangling effect of μa and μ’s on fluorescence can realize robust detection for the oxidation degree of peanut oils.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"532 - 541"},"PeriodicalIF":2.6,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Non-Destructive and Rapid Evaluation of the Potentiality of Faba Bean Lipoxygenase to Promote Lipid Oxidation of Rapeseed Oil by Using Mid-Infrared and Near-Infrared Spectroscopies 中红外和近红外光谱无损快速评价蚕豆脂氧合酶促进菜籽油脂质氧化的潜力

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-16 DOI: 10.1007/s12161-024-02735-1

Hayet Ghnimi, Monia Ennouri, Christine Chèné, Romdhane Karoui

{"title":"Non-Destructive and Rapid Evaluation of the Potentiality of Faba Bean Lipoxygenase to Promote Lipid Oxidation of Rapeseed Oil by Using Mid-Infrared and Near-Infrared Spectroscopies","authors":"Hayet Ghnimi, Monia Ennouri, Christine Chèné, Romdhane Karoui","doi":"10.1007/s12161-024-02735-1","DOIUrl":"10.1007/s12161-024-02735-1","url":null,"abstract":"<div>Rapeseed oil is regarded as one of the healthiest vegetable oils in terms of its biological functions and its ability to aid in reducing disease-related risk factors and improving health. However, rapeseed oil is susceptible to oxidation during processing and storage which can lead to reduce its nutritional value. In this work, the potential of near-infrared (NIR) and mid-infrared (MIR) spectroscopy along with chemometrics was investigated for monitoring enzymatic oxidation of rapeseed oil. Changes in the chemical parameters (free fatty acids (FFA), peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and total oxidation (TOTOX)) and in infrared spectra occurring during the storage of rapeseed oil treated with faba bean lipoxygenase were studied. Principal component analysis (PCA) applied to chemical and infrared (MIR and NIR) data allowed clear discrimination between rapeseed oils during storage time. Partial least squares regression (PLSR) established using raw and pre-processed MIR and NIR infrared data allowed excellent prediction of FFA (R2 = 0.99), PV (R2 = 0.99), TOTOX (R2 = 0.99) and approximate prediction of TBARS (R2 = 0.87). Therefore, infrared spectroscopic techniques could be used for analyzing the chemical changes of vegetable oils during storage and can be considered as fast and non-destructive techniques offering good alternatives to the classical analytical methods.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 4","pages":"517 - 531"},"PeriodicalIF":2.6,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Validation of Grain Moisture Meter for Moisture Content Determination of Tropical Vegetable Seeds 谷物水分计测定热带蔬菜种子水分含量的验证

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-13 DOI: 10.1007/s12161-024-02730-6

Chotimatul Azmi, Imas Rita Saadah, Asih Kartasih Karjadi, Prasodjo Soedomo, Astiti Rahayu, Nurmalita Waluyo, Catur Hermanto

{"title":"Validation of Grain Moisture Meter for Moisture Content Determination of Tropical Vegetable Seeds","authors":"Chotimatul Azmi, Imas Rita Saadah, Asih Kartasih Karjadi, Prasodjo Soedomo, Astiti Rahayu, Nurmalita Waluyo, Catur Hermanto","doi":"10.1007/s12161-024-02730-6","DOIUrl":"10.1007/s12161-024-02730-6","url":null,"abstract":"<div>The standard method for determining seed moisture uses the low constant temperature oven method. Although moisture meters allow rapid determination of seed moisture content, it is necessary first to calibrate and validate them using standard methods. Calibration and validation of the LDS-1G grain moisture meter were conducted on seven tropical vegetable seeds (chickpeas, chili, cucumber, water spinach, long beans, tomatoes, and spinach) using the oven method. The paired t-test results revealed no significant difference between the moisture content measurements of cucumber, water spinach, long beans, and tomato obtained using the oven method and LDS-1G grain moisture meter. However, the prediction of seed moisture content by the LDS-1G grain moisture meter differs significantly from the oven method for chickpea, chili, and spinach seeds. The recommended codes for measuring the moisture content of tropical vegetable seeds using LSD-1G grain moisture meter are as follows: P6 and P7 for cucumber codes; P5, P6, P10, P11, and P12 for water spinach; P6, P7, P10, P11, and P12 for long beans; and P3, P6, P10, P11, and P12 for tomatoes.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 3","pages":"508 - 516"},"PeriodicalIF":2.6,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Sustainability Index in the Yerba Mate Industry in Southern Brazil 巴西南部马黛茶产业的可持续性指数

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-11 DOI: 10.1007/s12161-024-02732-4

Anderson Corrêa Corrêa, Felipe Ketzer, Tiago Zardin Patias

{"title":"Sustainability Index in the Yerba Mate Industry in Southern Brazil","authors":"Anderson Corrêa Corrêa, Felipe Ketzer, Tiago Zardin Patias","doi":"10.1007/s12161-024-02732-4","DOIUrl":"10.1007/s12161-024-02732-4","url":null,"abstract":"<div>Yerba mate (Ilex paraguariensis A. St.-Hil.) is a legacy of the Guarani tradition that the peoples of Uruguay, Paraguay, Argentina, and Brazil have shared for centuries. It is usually consumed as a mildly stimulating drink called mate. However, numerous other applications exist, such as in the composition of pharmaceutical products, dyes, cosmetics, food, and beverages. It’s industrialization for producing yerba mate relies on relatively simple processes, of which little information is available related to sustainability. This work proposes evaluating the yerba mate processing industry’s environmental, social, and economic aspects. Thus, industries from southern Brazil—Rio Grande do Sul state—were interviewed and answered a questionnaire with indicators associated with the tripod of sustainability. The responses were applied to a mathematical model to calculate the sustainability index. As a result, it was found that the maximum degree of sustainability for the environmental scope was obtained in 40% of the industries interviewed. In contrast, in the economic scope, it was 25%, and in the social scope, 35% of the interviewed sectors. The global sustainability index was identified with a maximum degree for only 20% of the industries interviewed. These results show that there is still room for improvement and the need for interventions so that more industries achieve excellence. The results based on this system provide subsidies for adapting processes and certifying that production follows guidelines and other standardization aspects associated with sustainability, contributing to the UN Sustainable Development Goals (SDGs) and emphasizing the search for sustainable food production.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 3","pages":"487 - 507"},"PeriodicalIF":2.6,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Microwave-Assisted Sample Preparation for Simultaneous Determination of Trace Elements in Vegan Foods with Inductively Coupled Plasma Mass Spectrometry 微波辅助样品制备-电感耦合等离子体质谱法同时测定素食中微量元素

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-04 DOI: 10.1007/s12161-024-02723-5

Sabriye Sel, İkbal Koyuncu

{"title":"Microwave-Assisted Sample Preparation for Simultaneous Determination of Trace Elements in Vegan Foods with Inductively Coupled Plasma Mass Spectrometry","authors":"Sabriye Sel, İkbal Koyuncu","doi":"10.1007/s12161-024-02723-5","DOIUrl":"10.1007/s12161-024-02723-5","url":null,"abstract":"<div>In this study, a new sample preparation methodology was applied to facilitate the accurate and precise determination of 12 selected elements in vegan food samples. Vegan foods (soy granules, egg substitute, puffed rice chocolate, oat nut chocolate, meatball mix, cheese, meat, chocolate vegan wafer, chips, sausage, butter, almond milk, soy milk, coconut milk, oat milk) were digested in a closed-vessel microwave system using various HNO3 and H2O2 combinations. The arsenic, barium, cadmium, cobalt, chromium, copper, iron, manganese, lead, nickel, vanadium, and zinc in vegan foods were determined by inductively coupled plasma mass spectrometry. The NIST 1515 (apple leaves) and NIST 1573A (tomato leaves) certified reference materials were used as test samples to optimize the digestion, and validate the trueness of the procedure using the certified values. The limits of detection calculated for the 12 elements were in the range of 0.010–0.042 ng mL−1, and the corresponding limits of quantification were in the range of 0.030–0.140 ng mL−1. Nine out of the twelve selected elements were detected in vegan samples digested with 14 mol L−1 HNO3 + H2O2 with the mass fractions ranging between 0.03 and 43 µg g−1. Toxic elements such as As, Cd, and Pb were detected below the detection limits in all vegan samples. The aim of this study is to investigate by using ICP-MS the effect of different HNO3 + H2O2 combinations on the amounts of trace elements in such a number of such diverse vegan foods.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 3","pages":"428 - 441"},"PeriodicalIF":2.6,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Sensitive Detection of Sibutramine and Fluoxetine Adulteration in Herbal Slimming Products by Means of Using Magnetic Solid Phase Extraction Combined with HPLC–DAD 磁固相萃取- HPLC-DAD法灵敏检测中药减肥药中西布曲明和氟西汀的掺假

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-12-04 DOI: 10.1007/s12161-024-02711-9

Aslıhan Gürbüzer, Halil İbrahim Ulusoy, İbrahim Narin

{"title":"Sensitive Detection of Sibutramine and Fluoxetine Adulteration in Herbal Slimming Products by Means of Using Magnetic Solid Phase Extraction Combined with HPLC–DAD","authors":"Aslıhan Gürbüzer, Halil İbrahim Ulusoy, İbrahim Narin","doi":"10.1007/s12161-024-02711-9","DOIUrl":"10.1007/s12161-024-02711-9","url":null,"abstract":"<div>A new pre-treatment and determination methodology has been developed including magnetic solid phase extraction (MSPE) combined with high-performance liquid chromatography with diode array detector (HPLC–DAD) for the determination of trace sibutramine and fluoxetine molecules in herbal slimming products. In the proposed method, fluoxetine and sibutramine molecules were extracted with the help of newly synthesized magnetic-Fe3O4-based nanoparticles in the presence of a pH 10.0 medium. The analytical performance criteria of the developed method such as linear range, enrichment factor, and detection limit were studied and calculated according to official guidelines after optimization of the experimental variables of MSPE such as pH, adsorption, and desorption conditions. Fluoxetine and sibutramine molecules were determined by a HPLC–DAD system at 225 and 265 nm for fluoxetine and sibutramine using a mobile phase composed of pH 5.0 acetate buffer and methanol (30:70). The obtained detection limits from experimental results were calculated as 3.41 ng mL−1 and 3.83 ng mL−1 for fluoxetine and sibutramine, respectively. The accuracy of the method was evaluated by means of recovery tests in model solutions and real samples for two concentration levels. As a result of recovery experiments, the values were found in the range of 94.8–104.5% while relative standard deviation (RSD %) values were below 6.0%.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 3","pages":"459 - 470"},"PeriodicalIF":2.6,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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