scholarly journals Characterization of Algae Dietary Supplements Using Antioxidative Potential, Elemental Composition, and Stable Isotopes Approach

2021 ◽  
Vol 7 ◽  
Author(s):  
Jan Kejžar ◽  
Marta Jagodic Hudobivnik ◽  
Marijan Nečemer ◽  
Nives Ogrinc ◽  
Jasmina Masten Rutar ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Dietary Supplements ◽  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Principal Component ◽  
Isotope Ratio Mass Spectrometry ◽  
Nitrogen Sources ◽  
Total Phenolic ◽  
High Metal Content ◽  
Algal Products

Dietary supplements based on algae, known for their nutritional value and bioactive properties, are popular products among consumers today. While commercial algal products are regarded safe by numerous studies, information about the production and origin of such products is scarce. In addition, dietary supplements are not as strictly regulated as food and medicinal drugs. We characterized different algal products (kelps: Laminariales, Spirulina spp., Chlorella spp., and Aphanizomenon flos-aquae), obtained on Slovenian market, based on their elemental composition (X-ray fluorescence, inductively coupled plasma–mass spectrometry), antioxidative potential [DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, total phenolic content], and stable isotope values [carbon (C), nitrogen (N), and sulfur (S); elemental analyzer isotope ratio mass spectrometry (EA-IRMS) method]. Antioxidative potential is consistent among products of the same type, with A. flos-aquae samples having 4.4 times higher antioxidative potential compared to Chlorella spp. and 2.7 times higher compared to Spirulina spp. Levels of toxic trace elements (arsenic, cadmium, mercury, and lead) are below the maximum allowed values and as such do not pose risk to consumers' health. Samples of Spirulina spp. have relatively high δ15N (7.4 ‰ ± 4.4‰) values, which indicate use of organic nitrogen sources in certain samples. Likewise, different elemental composition and isotopic ratios of stable elements (C, N, and S) for the samples with Spirulina spp. or Chlorella spp. are the consequence of using different nutrient sources and algae-growing techniques. Statistical analysis (principal component analysis) has confirmed that all tested A. flos-aquae samples originate from the same source, supposedly Klamath Lake (Oregon, USA). Hawaiian Spirulina pacifica can also be differentiated from all the other samples because of its characteristically high metal content (iron, manganese, zinc, cobalt, nickel, vanadium). Chlorella spp. and Spirulina spp. require further analyses with larger number of samples, as differentiation is not possible based on results of this study.

scholarly journals Mineralogy and Geochemistry of Nephrite Jade from Yinggelike Deposit, Altyn Tagh (Xinjiang, NW China)

Minerals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 418 ◽  
Author(s):  
Ying Jiang ◽  
Guanghai Shi ◽  
Liguo Xu ◽  
Xinling Li
Keyword(s):  
Mass Spectrometry ◽  
Inductively Coupled Plasma ◽  
Isotope Ratio Mass Spectrometry ◽  
Field Investigation ◽  
Bulk Rock ◽  
Dolomitic Marble ◽  
Nw China ◽  
Altyn Tagh ◽  
Bulk Rock Chemistry ◽  
Geochemical Studies

The historic Yinggelike nephrite jade deposit in the Altyn Tagh Mountains (Xinjiang, NW China) is renowned for its gem-quality nephrite with its characteristic light-yellow to greenish-yellow hue. Despite the extraordinary gemological quality and commercial significance of the Yinggelike nephrite, little work has been done on this nephrite deposit, due to its geographic remoteness and inaccessibility. This contribution presents the first systematic mineralogical and geochemical studies on the Yinggelike nephrite deposit. Electron probe microanalysis, X-ray fluorescence (XRF) spectrometry, inductively coupled plasma mass spectrometry (ICP-MS) and isotope ratio mass spectrometry were used to measure the mineralogy, bulk-rock chemistry and stable (O and H) isotopes characteristics of samples from Yinggelike. Field investigation shows that the Yinggelike nephrite orebody occurs in the dolomitic marble near the intruding granitoids. Petrographic studies and EMPA data indicate that the nephrite is mainly composed of fine-grained tremolite, with accessory pargasite, diopside, epidote, allanite, prehnite, andesine, titanite, zircon, and calcite. Geochemical studies show that all nephrite samples have low bulk-rock Fe/(Fe + Mg) values (0.02–0.05), as well as low Cr (0.81–34.68 ppm), Co (1.10–2.91 ppm), and Ni (0.52–20.15 ppm) contents. Chondrite-normalized REE patterns of most samples exhibit strong to moderate negative Eu anomalies (0.04–0.67), moderate LREE enrichments, nearly flat HREE patterns, and low ΣREE contents (2.16–11.25 ppm). The nephrite samples have δ18O and δD values of 5.3 to 7.4‰ and –74.9 to –86.7‰, respectively. The mineralogy, bulk-rock chemistry, and O–H isotope characteristics are consistent with the dolomite-related nephrite classification. Based on mineral paragenetic relationships, three possible mineral crystallization stages are recognized: (1) diopside formed by prograde metasomatism; (2) nephrite jade formed by retrograde metasomatism and replacement of Stage I anhydrous minerals; (3) hydrothermal alteration after the nephrite formation. Features of transition metal contents indicate that the color of the Yinggelike nephrite is likely to be controlled by the Fe2+, Fe3+, and Mn. Yellowish color is related to Mn and especially Fe3+, while greenish color is related to Fe2+. Our new mineralogical and geochemical results on the Yinggelike nephrite provide better constraints on the formation of other nephrite deposits in the Altyn Tagh Mountains, and can facilitate future nephrite prospecting and research in the region.

Multi-metal element analysis for the identification of foodborne pathogenic bacteria

2016 ◽  
Vol 8 (27) ◽  
pp. 5421-5426 ◽  
Author(s):  
Xingxing Zhang ◽  
Xueling Li ◽  
Yadi Wang ◽  
Qilong Xu ◽  
Jun Hu ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Pathogenic Bacteria ◽  
Pathogenic Microorganisms ◽  
Element Analysis ◽  
Inductively Coupled ◽  
Metal Element ◽  
Plasma Mass Spectrometry ◽  
Foodborne Pathogenic Bacteria

Foodborne pathogenic microorganisms can be classified based on the elemental composition determined by semiquantitative inductively coupled plasma mass spectrometry.

Geographical Origin Classification of Chinese Wines Based on Carbon and Oxygen Stable Isotopes and Elemental Profiles

2020 ◽  
Vol 83 (8) ◽  
pp. 1323-1334 ◽  
Author(s):  
YING-YUE SU ◽  
JIE GAO ◽  
YONG-FANG ZHAO ◽  
HAO-SONG WEN ◽  
JIN-JIE ZHANG ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Inductively Coupled Plasma ◽  
Isotope Ratio ◽  
Geographical Origin ◽  
Geographical Location ◽  
Isotope Ratio Mass Spectrometry ◽  
Isotope Ratios ◽  
Linear Discriminant ◽  
Discriminant Model ◽  
The Impact

ABSTRACT Wines from different regions have different qualities due to the impact of geographical location and climate. The sale of inferior wines seriously violates the fair-trade rights of consumers. This article provides an elemental analysis classification method for verifying the geographical origin of wines in the People's Republic of China. Inductively coupled plasma mass spectrometry, liquid chromatography isotope ratio mass spectrometry, and an isotope ratio mass spectrometer were used to analyze 142 wine samples collected from Helan Mountain, Xinjiang, Yunchuanzang, the Yanhuai Valley, and the Hexi Corridor regions. The data included elemental profiles, carbon isotope ratios (δ13C), and oxygen isotope ratios (δ18O). The results of multivariate analysis revealed that the geographical origin of wine is closely related to variations in elemental profiles and isotope ratios. Introducing δ18O and the elements Li, Mn, Ag, In, Th, Ta, and Re into the discriminant model yielded correct classification rates of the linear discriminant model of 90.8% for the training set and 87.3% for the test set. HIGHLIGHTS

Method of quality control of table wines by elemental composition

2021 ◽  
pp. 43-45
Author(s):  
Александр Львович Панасюк ◽  
Мария Васильевна Бабаева ◽  
Владимир Михайлович Жиров
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Inductively Coupled ◽  
Plasma Mass Spectrometry ◽  
New Criteria

В условиях повышенной конкуренции и обеспечения должной защиты потребителя от различных фальсификаций предложен эффективный метод контроля качества винодельческой продукции на основе элементного состава с использованием масс-спектрометрии с индуктивно-связанной плазмой. Предложены наиболее значимые элементы, характеризующие качество столовых вин и их соотношения и позволяющие разработать новые критериальные оценки качества и подлинности виноматериалов и вин. In the conditions of increased competition and ensuring proper protection of the consumer from various falsifications, an effective method of quality control of wine products based on the elemental composition using inductively coupled plasma mass spectrometry is proposed. The most significant elements that characterize the quality of table wines and their ratios are proposed, which are fundamental in the course of research, and allow us to develop new criteria for assessing the quality and authenticity of wine materials.

scholarly journals Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1550
Author(s):  
Ioannis K. Karabagias
Keyword(s):  
Mass Spectrometry ◽  
Natural Products ◽  
Inductively Coupled Plasma ◽  
Optical Emission ◽  
Isotope Ratio Mass Spectrometry ◽  
Food Composition ◽  
Complete Characterization ◽  
Emission Spectrometry ◽  
Food Authentication ◽  
Inductively Coupled

Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency for the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of products’ composition and properties by the determination of specific bio-molecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, organic acids, etc. The present special issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural products properties and food/natural products authenticity, using supervised and non-supervised chemometrics. Of the 18 submitted articles, nine were eventually published, providing new information to the field.

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