scholarly journals The presence of acrylamide in various type of food products from the Serbian market

2021 ◽  
Vol 854 (1) ◽  
pp. 012045
Author(s):  
V Koricanac ◽  
S Jankovic ◽  
D Vranic ◽  
I Stankovic ◽  
D Nikolic ◽  
...  
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Limit Of Detection ◽  
Food Products ◽  
Bakery Products ◽  
Limit Of Quantification ◽  
Different Types ◽  
Almost All ◽  
Moisture Conditions

Abstract Acrylamide forms when some foods are prepared at temperatures usually above 120°C and in low moisture conditions, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. Acrylamide is carcinogenic to experimental mice and rats, neurotoxic and probably also carcinogenic and genotoxic for humans. The aim of this study was to determine the presence of acrylamide in various groups of food products in which its formation is expected to occur during the production process. In the period December 2017 to March 2021, 529 samples of different types of food products were tested. Samples were collected from the Serbian market. Most of the tested foods, almost half of them (44%), were various types of biscuits. The presence of acrylamide was determined using LC-MS/MS accredited method, with a limit of quantification (LOQ) of 50 µg kg-1and a limit of detection (LOD) of 25 µg kg-1. All samples from the snack product and waffle product groups contained acrylamide. Acrylamide was detected in almost all (98.98%) fine bakery products and biscuits (90.43%). In contrast, only 15.38% of bakery products contained acrylamide. Most of the tested foods contained acrylamide, 83.74% of them.

Combined Use of Cu(II)-L-Histidine Complex and β-Cyclodextrin for the Enantioseparation of Three Amino Acids by CE and a Study of the Synergistic Effect

2020 ◽  
Vol 58 (10) ◽  
pp. 969-975
Author(s):  
Zifu Xu ◽  
Jin Guan ◽  
Huili Shao ◽  
Shitong Fan ◽  
Xiaoyu Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Synergistic Effect ◽  
Applied Voltage ◽  
Separation Efficiency ◽  
Limit Of Detection ◽  
Enantiomeric Separation ◽  
Chiral Drugs ◽  
Limit Of Quantification ◽  
Electrophoresis Method

Abstract A new capillary electrophoresis method was applied to chiral separation of three amino acids, including D,L-tryptophan, D,L-tyrosine and D,L-phenylalanine. The chiral resolution was attained in an untreated fused-sillica capillary using a dual chiral selector, which was made up of Cu(II)-L-histidine complex and β-cyclodextrin (CD). The cardinal factors influencing its separation efficiency, such as chiral selectors, buffer pH and applied voltage, were optimized. Best results were acquired by using a buffer consisting of 10 mmol/L Cu(II), 13 mmol/L L-histidine, 8 mmol/L β-CD, 5 mmol/L phosphate adjusted to pH 5.0 and 15 kV applied voltage. All enantiomers were entirely resolved within 20 min with high resolutions of 3.6~6.1. The analysis method was verified through the determination of D,L-tryptophan in terms of linearity, precision and accuracy. And the robustness of this method was proved. The Limit of Detection and Limit of Quantification for both enantiomers were 2.5 and 5 μg/mL, respectively. The method was perfectly applied to the determination of the enantiomeric purity of L-tryptophan. Furthermore, the interaction between Cu(II)-L-histidine complex and β-CD was also studied using Ultraviolet-visible and 1H NMR spectroscopy to explain the synergistic effect involved. The results illustrated that Cu(II)-L-histidine complex and β-CD played a synergistic role in the enantiomeric separation of chiral drugs, with good prospects for application.

scholarly journals Validation of HPLC and Enzyme-Linked Immunosorbent Assay (ELISA) Techniques for Detection and Quantification of Aflatoxins in Different Food Samples

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 661 ◽  
Author(s):  
Sharaf S. Omar ◽  
Moawiya A. Haddad ◽  
Salvatore Parisi
Keyword(s):  
European Union ◽  
Limit Of Detection ◽  
Food Samples ◽  
Enzyme Linked Immunosorbent Assay ◽  
Human Consumption ◽  
The European Union ◽  
Total Aflatoxin ◽  
Limit Of Quantification ◽  
Coffee Beans ◽  
Almost All

Background: In Jordan as in other worldwide countries, mycotoxins are considered a serious national problem in food supplies. As a result, almost all nations are setting and adopting different regulations targeting the control of mycotoxins levels in the domestic food supply, including the problem of reliable sampling and analysis methods. Objective: It is necessary to improve and give evidence of analytical abilities of laboratories within Jordan and developing countries enabling them to monitor mycotoxins effectively in food to overcome non-tariff obstacles. Methods: We analyzed 40 samples from wheat, corn, dried fig and dried coffee beans for total aflatoxin content using High Pressure Liquid Chromatography (HPLC) and Enzyme Linked Immunesorbent Assay (ELISA) methods. Results: 40% of samples from wheat, 60% from corn, 30% from dried fig, and 50% from dried coffee beans were found positive when speaking of total aflatoxins, with average values between 1.14 and 4.12 μg/kg. Obtained results allow considering all tested food samples as fit for human consumption if compared with the labeled regulatory limit of allowed aflatoxins in the European Union. In detail, the limit of detection and the limit of quantification for methods used in this study were significantly lower than the maximum limits established by the European Union. Highlights: The procedure used in this study is suitable for detection of mycotoxins at very low concentration.

scholarly journals Validation of an HPLC method for the determination of amino acids in feed

2013 ◽  
Vol 78 (6) ◽  
pp. 839-850 ◽  
Author(s):  
Igor Jajic ◽  
Sasa Krstovic ◽  
Dragan Glamocic ◽  
Sandra Jaksic ◽  
Biljana Abramovic
Keyword(s):  
Amino Acids ◽  
High Performance ◽  
Limit Of Detection ◽  
High Specificity ◽  
Hplc Method ◽  
Array Detector ◽  
Limit Of Quantification ◽  
Intermediate Precision ◽  
Chromatography Method

The subject of this study is the validation of a high-performance liquid chromatography method for the analysis of amino acids in feed. The contents of amino acids were determined in maize, soybean, soybean meal, as well as in their mixtures enriched with different amounts of methionine, threonine and lysine. The method involves the acid hydrolysis of the sample (6 h at 150?C), automated derivatisation of amino acids with the aid of o-phthaldialdehyde and 9-fluorenylmethyl chloroformate reagents, separation on the ZORBAX Eclipse-AAA column, and detection using a diode-array detector. The method is characterized by high specificity (the difference between the retention times of the feed samples and standard mixtures are below 1.7 %), wide linear range (from 10 to 1000 nmol cm-3, r2 = 0.9999), high accuracy (recovery 93.3-109.4 %), and the precision of the results (RSD below 4.14 % in case of repeatability and below 4.57 % in the case of intermediate precision). The limit of detection and the limit of quantification are in the range 0.004-1.258 ?g cm-3 and 0.011-5.272 ?g cm-3, respectively. The results demonstrate that the procedure can be used as a method for the determination of the composition of primary amino acids of feed proteins.

scholarly journals Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

Toxins ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 540
Author(s):  
Alberto Altafini ◽  
Paola Roncada ◽  
Alessandro Guerrini ◽  
Gaetan Minkoumba Sonfack ◽  
Giorgio Fedrizzi ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Ochratoxin A ◽  
Dairy Products ◽  
Surrounding Area ◽  
Limit Of Quantification ◽  
Different Types ◽  
Scientific Opinion ◽  
Low Levels ◽  
Almost All ◽  
Hard Cheese

The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese. The aim of this study was to investigate the presence of OTA in cheeses purchased in the metropolitan city of Bologna (Italy) and the surrounding area. For the analysis, a LC-MS/MS method with a limit of quantification (LOQ) of 1 µg/kg was used. OTA was detected in seven out of 51 samples of grated hard cheese (concentration range 1.3–22.4 µg/kg), while it was not found in the 33 cheeses of other types which were also analysed. These data show a low risk of OTA contamination for almost all types of cheese analysed. To improve the safety of cheese marketed in grated form, more regulations on cheese rind, which is the part most susceptible to OTA-producing moulds, should be implemented or, alternatively, producers should consider not using the rind as row material for grated cheese. It would be interesting to continue these investigations particularly on grated hard cheeses to have more data to update the risk assessment of OTA in cheese, as also suggested by EFSA in its 2020 scientific opinion on OTA.

Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

2010 ◽  
Vol 19 (2) ◽  
pp. 431-438 ◽  
Author(s):  
In Hee Cho ◽  
Sarah Lee ◽  
Hae-Roung Jun ◽  
Hoe-Jin Roh ◽  
Young-Suk Kim
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Prospects for the use of non-traditional vegetable raw materials for the creation of new food products

2020 ◽  
Vol 81 (4) ◽  
pp. 89-97
Author(s):  
N. A. Lesnikova ◽  
L. A. Kokoreva ◽  
G. B. Pishchikov ◽  
L. G. Protasova
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Pantothenic Acid ◽  
Food Products ◽  
Essential Amino Acids ◽  
Agricultural Crop ◽  
Health Food ◽  
Food Stores ◽  
Online Stores ◽  
Almost All

Quinoa is an unconventional agricultural crop for Russia, however, experiments on its cultivation have successfully completed in the Krasnodar Territory. A study of the possibility of using this cereal in Russian catering enterprises is under development. Quinoa cereal surpasses traditional Krasnodar rice in almost all indicators of nutritional and biological value: in the content of essential amino acids, polyunsaturated fatty acids, vitamins and minerals. Studies have shown that quinoa cereal differs from Krasnodar's rice in the increased content of all amino acids: essential – by 3.38, replaceable – by 3.38 g per 100 g of product. The following amino acids are present in the largest amount in quinoa: arginine (6.8%), lysine (6.2%), isoleucine (6.8%), aspartic acid (12.8%), glutamic acid (11.4%) , proline (6.9%), glycine (6.8%). The share of the daily rate of fat (84 g) for rice and quinoa is 0.2 and 2.3%, respectively. Quinoa cereal contains more vitamin A, thiamine, riboflavin, pantothenic acid, pyridoxine, folates, tocopherol, and betaine in rice. An increased content of iron, manganese and zinc was also noted. After analyzing the biological and physico-chemical parameters, we can conclude the feasibility of introducing new raw materials into the assortment of catering products, since quinoa cereal is not inferior to traditional rice cereal in its technological properties, it can improve the quality indicators of ready-made dishes. An analysis of the assortment showed that in the Yekaterinburg market in health food stores and online stores specializing in the delivery of healthy food products, the quinoa assortment is represented quite widely.

scholarly journals Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria

2021 ◽  
Author(s):  
Satoshi Kukuminato ◽  
Kento Koyama ◽  
Shigenobu Koseki
Keyword(s):  
Amino Acids ◽  
Antimicrobial Activity ◽  
Maillard Reaction ◽  
Pathogenic Bacteria ◽  
Reducing Sugars ◽  
Antibacterial Properties ◽  
Antimicrobial Effect

Although the antimicrobial effect of melanoidins has been reported in some foods, there have been few comprehensive investigations on the antimicrobial activity of combinations of reaction substrates of the Maillard reaction. The present study comprehensively investigated the potential of various combinations of reducing sugars and amino acids. Because the melanoidins examined in this study were produced simply by heating in an autoclave at 121°C for 60 min, the of the targeted melanoidins can be easily produced.

scholarly journals Quantification of Furosine (Nε-(2-Furoylmethyl)-l-lysine) in Different Parts of Velvet Antler with Various Processing Methods and Factors Affecting Its Formation

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1255
Author(s):  
Rui-ze Gong ◽  
Yan-hua Wang ◽  
Kun Gao ◽  
Lei Zhang ◽  
Chang Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Freeze Drying ◽  
Reducing Sugars ◽  
Factors Affecting ◽  
Reaction Progress ◽  
Amadori Compound ◽  
Velvet Antler ◽  
Freeze Dried ◽  
Different Parts

Furosine (Nε-(2-furoylmethyl)-l-lysine) is formed during the early stages of the Maillard reaction from a lysine Amadori compound and is frequently used as a marker of reaction progress. Furosine is toxic, with significant effects on animal livers, kidneys, and other organs. However, reports on the formation of furosine in processed velvet antler are scarce. In this study, we have quantified the furosine content in processed velvet antler by using UPLC-MS/MS. The furosine contents of velvet antler after freeze-drying, boiling, and processing without and with blood were 148.51–193.93, 168.10–241.22, 60.29–80.33, and 115.18–138.99 mg/kg protein, respectively. The factors affecting furosine formation in processed velvet antler, including reducing sugars, proteins, amino acids, and process temperature, are discussed herein. Proteins, amino acids, and reducing sugars are substrates for the Maillard reaction and most significantly influence the furosine content in the processed velvet antler. High temperatures induce the production of furosine in boiled velvet antler but not in the freeze-dried samples, whereas more furosine is produced in velvet antler processed with blood, which is rich in proteins, amino acids, and reducing sugars, than in the samples processed without blood. Finally, wax slices rich in proteins, amino acids, and reducing sugars produced more furosine than the other parts of the velvet antler. These data provide a reference for guiding the production of low-furosine velvet antler and can be used to estimate the consumer intake of furosine from processed velvet antler.

scholarly journals Determination of Selected Metals in Fruit Wines by Spectroscopic Techniques

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Justyna Płotka-Wasylka ◽  
Małgorzata Rutkowska ◽  
Bartłomiej Cieślik ◽  
Alan Tyburcy ◽  
Jacek Namieśnik
Keyword(s):  
Limit Of Detection ◽  
Coefficient Of Determination ◽  
Spectroscopic Techniques ◽  
Organoleptic Properties ◽  
Limit Of Quantification ◽  
Different Types ◽  
Excessive Intake ◽  
Gf Aas ◽  
Significant Attention

Background.The determination of metals in different types of food and beverages samples has drawn significant attention due to several reasons with the most important one being the nutritional and toxic effects of these elements or their compounds. The knowledge of certain elements content in wines/fruit wines is of special interest due to their toxicity in case of excessive intake and also the effect they seem to have on the organoleptic properties of wine.Results.The study was focused on measuring the concentration levels of trace metals in fruit wines. Analysis of K, Ca, Fe, Zn, Cd, Mg, Pb, Sn, and Hg in so-calledhomemade fruit winewas carried out by AES, AAS, CV-AAS, and GF-AAS techniques. The calculated calibration curves showed good linearity range for all tested analytes (with coefficient of determination in the range from 0.989 to 0.999). The low values of the limit of detection (from 0.0031 μg/L to 0.47 mg/L) and the limit of quantification (from 0.009 μg/L to 1.41 mg/L) were obtained.Conclusions.The allowed levels of metal in fruit wines are prescribed by the International Office for Grapes and Wines (OIV). The data obtained from the study area for all metals did not exceed the international limits.

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