scholarly journals Determination of Total Dietary Fiber in Selected Foods Containing Resistant Maltodextrin by a Simplified Enzymatic-Gravimetric Method and Liquid Chromatography: Interlaboratory Study in China

2008 ◽  
Vol 91 (3) ◽  
pp. 614-621 ◽  
Author(s):  
Boqiang Fu ◽  
Jing Wang ◽  
Jean Michel Roturier ◽  
Zhiyu Tang ◽  
Huan Li ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Interlaboratory Study ◽  
National Standard ◽  
Official Method ◽  
Total Dietary Fiber ◽  
Modified Method ◽  
Resistant Maltodextrin ◽  
Aoac Official ◽  
Aoac Official Method

Abstract An interlaboratory study was conducted in China to validate the modified AOAC Official Method 2001.03 for the determination of total dietary fiber (TDF) in foods containing resistant maltodextrin (RMD), which will be adopted as the National Standard Method of China. The kind of buffer solution, the volume of filtrate evaporation, the volume of eluent for desalting and residual solution after evaporation, etc. were modified, which had been proved to have acceptable accuracy and precision in the routine assay. TDF contents in 3 representative foods and 2 kinds of RMD ingredient (i.e., NUTRIOSE 06 and NUTRIOSE 10) were measured using the modified method in 6 eligible laboratories representing commercial, industrial, and governmental laboratories in China. The results of the interlaboratory study indicated that the intralaboratory repeatability, interlaboratory reproducibility, and precision of the modified method are adequate for reliable analysis of TDF in food containing RMD, as well as resistant dextrin. Compared to AOAC Official Method 2001.03, the modified method is time- and cost-saving.

Adaptation of the AOAC Fluorine Method for Determining Fluoride in Fish Protein Concentrate

1970 ◽  
Vol 53 (1) ◽  
pp. 3-6
Author(s):  
R. Bruce Klemm ◽  
Mary E. Ambrose Klemm
Keyword(s):  
Steam Distillation ◽  
Silica Sand ◽  
Official Method ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Direct Titration ◽  
Modified Method ◽  
Aoac Official ◽  
Aoac Official Method

Abstract The AOAC official method, 24.029–24.035, for the determination of fluorine in foods was modified slightly to o btain quantitative recoveries of fluorine from samples of fish protein concentrate (FPC). The most important alterations include the use of steam distillation, the addition of finely ground silica sand in the distillation, a decrease in the distillation temperature, and the utilization of direct titration. Recoveries of fluoride added to FPC before ashing, using this modified method, averaged 96.0 ± 3.0%. Our results are in agreement with those of several other analysts who used a variety of methods.

scholarly journals A Simplified Modification of the AOAC Official Method for Determination of Total Dietary Fiber Using Newly Developed Enzymes: Preliminary Interlaboratory Study

2007 ◽  
Vol 90 (1) ◽  
pp. 225-237 ◽  
Author(s):  
Kenichiro Kanaya ◽  
Shusaku Tada ◽  
Bunpei Mori ◽  
Rie Takahashi ◽  
Sachie Ikegami ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Enzymatic Digestion ◽  
Interlaboratory Study ◽  
Total Dietary Fiber ◽  
Stabilizing Agents ◽  
Modified Method ◽  
Relative Standard ◽  
Aoac Method ◽  
Standard Deviations

Abstract A preliminary interlaboratory study was conducted to evaluate the validity of the modified AOAC method for determination of total dietary fiber by Tada and Innami, in which the 3-step enzymatic digestion process in AOAC Method 991.43 is modified to a 2-step process without pH adjustment. Total dietary fiber contents in 8 representative foodstuffs were measured using both the original AOAC Method 991.43 and the modified method in 6 research facilities in Japan. Repeatability relative standard deviations, reproducibility relative standard deviations, and Horwitz ratio values from the modified method were equivalent to those from AOAC Method 991.43, except in the rice sample. However, this exceptional case shown in the modified method was entirely dissolved by the addition of α-amylase stabilizing agents. The modified method, which shortens the process of enzymatic digestion from 3 to 2 steps and in which only reaction temperature is adjusted under the same pH, was found not only to give accurate values comparable to the original method, but also to substantially reduce the labor required by the laboratory staff in the process of routine analysis. This study revealed that the validity of the modified method was further ensured by adding α-amylase stabilizing agents to the reaction system.

Determination of Insoluble, Soluble, and Total Dietary Fiber (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study

2012 ◽  
Vol 95 (3) ◽  
pp. 824-844 ◽  
Author(s):  
Barry V McCleary ◽  
Jonathan W DeVries ◽  
Jeanne I Rader ◽  
Gerald Cohen ◽  
Leon Prosky ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Water Soluble ◽  
Official Method ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Food Ingredients ◽  
Aoac Official

Abstract A method for the determination of insoluble (IDF), soluble (SDF), and total dietary fiber (TDF), as defined by the CODEX Alimentarius, was validated in foods. Based upon the principles of AOAC Official MethodsSM 985.29, 991.43, 2001.03, and 2002.02, the method quantitates water-insoluble and water-soluble dietary fiber. This method extends the capabilities of the previously adopted AOAC Official Method 2009.01, Total Dietary Fiber in Foods, Enzymatic–Gravimetric– Liquid Chromatographic Method, applicable to plant material, foods, and food ingredients consistent with CODEX Definition 2009, including naturally occurring, isolated, modified, and synthetic polymers meeting that definition. The method was evaluated through an AOAC/AACC collaborative study. Twenty-two laboratories participated, with 19 laboratories returning valid assay data for 16 test portions (eight blind duplicates) consisting of samples with a range of traditional dietary fiber, resistant starch, and nondigestible oligosaccharides. The dietary fiber content of the eight test pairs ranged from 10.45 to 29.90%. Digestion of samples under the conditions of AOAC 2002.02 followed by the isolation, fractionation, and gravimetric procedures of AOAC 985.29 (and its extensions 991.42 and 993.19) and 991.43 results in quantitation of IDF and soluble dietary fiber that precipitates (SDFP). The filtrate from the quantitation of water–alcohol-insoluble dietary fiber is concentrated, deionized, concentrated again, and analyzed by LC to determine the SDF that remains soluble (SDFS), i.e., all dietary fiber polymers of degree of polymerization = 3 and higher, consisting primarily, but not exclusively, of oligosaccharides. SDF is calculated as the sum of SDFP and SDFS. TDF is calculated as the sum of IDF and SDF. The within-laboratory variability, repeatability SD (sr), for IDF ranged from 0.13 to 0.71, and the between-laboratory variability, reproducibility SD (sR), for IDF ranged from 0.42 to 2.24. The within-laboratory variability sr for SDF ranged from 0.28 to 1.03, and the between-laboratory variability sR for SDF ranged from 0.85 to 1.66. The within-laboratory variability sr for TDF ranged from 0.47 to 1.41, and the between-laboratory variability sR for TDF ranged from 0.95 to 3.14. This is comparable to other official and approved dietary fiber methods, and the method is recommended for adoption as Official First Action.

scholarly journals A Simplified Modification of the AOAC Official Method for Determination of Total Dietary Fiber Using Newly Developed Enzymes

2007 ◽  
Vol 90 (1) ◽  
pp. 217-224 ◽  
Author(s):  
Shusaku Tada ◽  
Satoshi Innami
Keyword(s):  
Dietary Fiber ◽  
Corn Starch ◽  
Enzymatic Digestion ◽  
Soluble Starch ◽  
Wheat Starch ◽  
Official Method ◽  
Total Dietary Fiber ◽  
Modified Method ◽  
Aoac Method

Abstract Since 1985, AOAC Method 985.29 has been globally adopted as a standard method for determination of total dietary fiber in foods. Nevertheless, an aspect of AOAC Method 985.29 that needs to be improved is the laborious process to treat 3 enzymes separately at their individual proper pH, which is quite time-consuming. Several examinations have been carried out to resolve this problem. The characteristics of newly developed thermostable -amylase, neutral protease, and amyloglucosidase were evaluated based on the pH-activity profile and the property of starch hydrolysis in comparison with those of the conventional enzyme reagents. These 3 developed enzymes were found to work under the same pH condition and to accomplish sufficient digestion for the typical 3 starches: soluble starch, corn starch, and wheat starch. The experimental results revealed that the dietary fiber determination in foods could be performed without pH adjustment in the enzymatic digestion process. The modified method will be greatly helpful in determining the total dietary fiber contents in food materials with less laborious work and with an accuracy equivalent to that of AOAC Method 985.29.

Allyl Isothiocyanate in Mustard Seed

1970 ◽  
Vol 53 (1) ◽  
pp. 1-3 ◽  
Author(s):  
Donald L Andersen
Keyword(s):  
Allyl Isothiocyanate ◽  
Mustard Seed ◽  
Official Method ◽  
Average Recovery ◽  
Aoac Method ◽  
Aoac Official ◽  
Mustard Seeds ◽  
Column Preparation ◽  
Aoac Official Method

Abstract A new GLC method for the determination of allyl isothiocyanate in mustard seed was compared to a method of the Midwest Research Institute and to a combination of the AOAC official method and the proposed method. Twelve collaborators compared the AOAC method and the GLC method, using whole mustard seeds. Each collaborator assayed three seed portions by both methods. The range, standard deviation, and coefficient of variation are less for each seed portion by the proposed than by the official method. The average recovery value of allyl isothiocyanate in the prepared standard solutions is lower, using the proposed GLC procedure, but seed assay values are significantly and consistently higher for each seed portion when compared with the results for the AOAC method. Reports from the collaborators also indicate that the proposed method is rugged, as the GLC column preparation was subjected to many changes. It is recommended that the GLC method be adopted as official first action.

scholarly journals Comparison of Babcock and Ether Extraction Methods for Determination of Fat Content of Cream: Collaborative Study

1996 ◽  
Vol 79 (4) ◽  
pp. 907-916 ◽  
Author(s):  
Joanna M Lynch ◽  
David M Barbano ◽  
J Richard Fleming
Keyword(s):  
Extraction Method ◽  
Collaborative Study ◽  
Extraction Methods ◽  
Fat Content ◽  
Official Method ◽  
Ether Extraction ◽  
Aoac Official ◽  
The Difference ◽  
Aoac Official Method

Abstract A modified Mojonnier ether extraction method for determination of the fat content of cream was developed based on the method for milk (AOAC Official Method 989.05). The cream Babcock method (AOAC Official Method 920.111 B-C) was modified to harmonize with the milk Babcock method (AOAC Official Method 989.04) and to clarify procedural details. Using the AOAC collaborative study format, 10 laboratories tested 9 pairs of blind duplicate heat-treated cream samples with a fat range of 30-45% using both methods. The statistical performance (invalid and outlier data removed) was as follows: mean % fat = 37.932, sr = 0.125, sR = 0.151, RSDr = 0.330, RSDR = 0.398, r = 0.354, and R = 0.427 for the ether extraction method. For the Babcock method, mean % fat = 38.209, sr = 0.209, SR = 0.272, RSDr = 0.548, RSDR = 0.712, r = 0.592, and R = 0.769. Average test results for fat from the Babcock method were 0.277% (absolute fat) greater than for the Mojonnier ether extraction method. The difference between methods, as a percentage of the average fat content of the samples, was 0.73%. This agrees with differences observed between the 2 methods for milk when 10 to 17 laboratories tested 7 milk samples in blind duplicate at bimonthly intervals over a 4-year period (average difference 0.029% fat, 0.78% as a percentage of average fat content). The Mojonnier ether extraction and Babcock methods for fat in cream have been adopted by AOAC INTERNATIONAL. The new Babcock method replaced the AOAC Official Method 920.111 B-C.

scholarly journals Fine Tuning a Bile-Enzymatic-Gravimetric Total Dietary Fiber Method

1997 ◽  
Vol 80 (1) ◽  
pp. 89-94 ◽  
Author(s):  
Kenneth J Cranker ◽  
Katherine M Phillips ◽  
Maria Carmen Rita V Gonzales ◽  
Kent K Stewart
Keyword(s):  
Standard Deviation ◽  
Dietary Fiber ◽  
Collaborative Study ◽  
Original Method ◽  
Fine Tuning ◽  
Official Method ◽  
Total Dietary Fiber ◽  
Modified Method ◽  
Relative Standard ◽  
Wet Weight

Abstract A recently proposed bile-enzymatic-gravimetric total dietary fiber (TDF) method was modified and the new procedure was compared with the original method, the traditional AOAC enzymatic-gravimetric determination (AOAC Official Method 985.29), and another simplified AOAC procedure by analyzing several diet composites, including National Institute of Standards and Technology 1548 total diet reference material. The original and modified bile-enzymatic-gravimetric procedures also were compared by analyzing 9 food samples from a collaborative study of the original method. The modified method consistently yielded values about 10% lower than the original method but closer to reference values and to values from AOAC Offical Method 985.29, suggesting results that are more in line with accepted TDF standard methodology. Our modified method was used to analyze 180 fresh-frozen diet composites with TDF values ranging from 0.6 to 3.2 g/100 g wet weight. Samples were from 2 multicenter feeding studies sponsored by the National Heart, Lung and Blood Institute: DELTA (Dietary Effects on Lipoproteins and Thrombogenic Activity) and DASH (Dietary Approaches to Stop Hypertension). The mean relative standard deviation (RSD) for duplicate analyses was 1.1%. For 40 assays of a quality control diet composite over 9 months, the standard deviation was 0.1 g/100 g wet weight (4.9% RSD), indicating the method’s excellent precision for routine use.

Identification of Frozen, Cooked Shellfish Species by Agarose Isoelectric Focusing

1983 ◽  
Vol 66 (1) ◽  
pp. 118-122
Author(s):  
Kate Wiggin ◽  
Judith Krzynowek
Keyword(s):  
Isoelectric Focusing ◽  
Official Method ◽  
Modified Method ◽  
Aoac Method ◽  
Aoac Official ◽  
Gel Preparation ◽  
Cooked Meats ◽  
Aoac Official Method

Abstract A modification of the AOAC official method for generic identification of cooked and frozen crabmeat was investigated in an experiment in which the cooked meats of a variety of shellfish were identified. The modification, substituting agarose for polyacrylamide as the gel medium, has many advantages over the official method, including ease of gel preparation, nontoxic reagents, and rapid focusing. Results indicate that the modified method is easier to use and that identifications of cooked shellfish species can be made as readily as with the current AOAC method.

scholarly journals Determination of Total Dietary Fiber in Selected Foods Containing Resistant Maltodextrin by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study

2002 ◽  
Vol 85 (2) ◽  
pp. 435-444 ◽  
Author(s):  
Dennis T Gordon ◽  
Kazuhiro Okuma ◽  
J W DeVries ◽  
K Fukuhara ◽  
W Jacob ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Dietary Fiber ◽  
Average Molecular Weight ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Resistant Maltodextrin ◽  
Standard Deviations

Abstract A method was developed for determination of total dietary fiber (TDF) in foods containing resistant maltodextrin (RMD) which includes nondigestible carbohydrates that are not fully recovered as dietary fiber by conventional TDF methods such as AOAC 985.29 or 991.43. Because the average molecular weight (MW) of RMD is 2000 daltons, lower MW soluble dietary fiber components do not precipitate in 78% ethanol; therefore, RMD is not completely quantitated as dietary fiber by current AOAC methods. The accuracy and precision of the method was evaluated through an AOAC collaborative study. Ten laboratories participated and assayed 12 test portions (6 blind duplicates) containing RMD. The 6 test pairs ranged from 1.5 to 100% RMD. The method consisted of the following steps: (1) The insoluble dietary fiber (IDF) and high MW soluble dietary fiber (HMWSDF) were determined by AOAC 985.29. (2) Ion exchange resins were used to remove salts and proteins contained in the AOAC 985.29 filtrates (including ethanol and acetone). (3) The amount of low MWRMD (LMWRMD) in the filtrates were determined by liquid chromatography. (4) The TDF was calculated by summation of the IDF, HMWSDF, and LMWRMD fractions having nondigestible carbohydrates with a degree of polymerization of 3 and higher. Repeatability standard deviations (RSDr) were 1.33–7.46%, calculated by including outliers, and 1.33–6.10%, calculated by not including outliers. Reproducibility standard deviations (RSDR) were 2.48–9.39%, calculated by including outliers, and 1.79–9.39%, calculated by not including outliers. This method is recommended for adoption as Official First Action.

scholarly journals Liquid Chromatographic Determination of Pyrantel Tartrate in Medicated Formulations

2003 ◽  
Vol 86 (5) ◽  
pp. 882-887
Author(s):  
Joyce A Konrardy ◽  
Mary A Burner ◽  
Tommy W Garner ◽  
Mark A Litchman ◽  
Gregory K Webster
Keyword(s):  
Chromatographic Determination ◽  
Official Method ◽  
Stability Indicating ◽  
Stability Indicating Method ◽  
Liquid Chromatographic Determination ◽  
Aoac Official ◽  
Liquid Chromatographic ◽  
Aoac Official Method ◽  
Pyrantel Tartrate

Abstract The validation of a novel liquid chromatographic (LC) method for the determination of pyrantel tartrate in feed is presented. The method provides a significant improvement over the efficiency and precision of AOAC Official Method 978.30. The method was shown to be accurate, precise, linear, and robust for medicated articles. Unlike the official method, the LC method was shown to be a superior stability-indicating method. After the method was validated by using laboratory blends, the effectiveness of the method was demonstrated with marketed product as well.

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