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Food Additives & Contaminants. Part A,... May 2018Pyrethrin and pyrethroid pesticides are commonly used in crop protection and animal health, to control pests. As a result, they can potentially transfer into food if... (Review)
Review
Pyrethrin and pyrethroid pesticides are commonly used in crop protection and animal health, to control pests. As a result, they can potentially transfer into food if good agricultural practice is not followed or even due to accidental contamination. The analysis of these compounds has been widely reported in crops and the environment. However, the analysis of pyrethrin and pyrethroids has not been reported frequently in foods of animal origin, particularly animal tissues. The focus of this review is to report on pyrethrin and pyrethroid analysis including key aspects such as chemistry, choice of target matrix, sample preparation, chemical analysis, legislation and method validation. This review shows that most methodologies for the analysis of these compounds are based on gas chromatography with the trend in recent years to move towards GC-MS or GC-MS/MS based platforms. This review shows that these compounds can also be satisfactorily analysed by LC-MS/MS, which can be advantageous because of shorter chromatographic run times. A wide range of sample preparation procedures have been applied in analytical methods and more complex protocols are required for GC applications, whereas more crudely prepared extracts can be analysed by LC-MS/MS. This review demonstrates that pyrethrin and pyrethroid residues should be included as analytes in multi-class analytical methods for pesticides and veterinary drug residues in animal derived foods.
Topics: Animals; Chromatography, Liquid; Environmental Pollutants; Food Contamination; Meat; Pesticide Residues; Pyrethrins; Tandem Mass Spectrometry
PubMed: 29337656
DOI: 10.1080/19440049.2017.1420919 -
Ecotoxicology (London, England) Oct 2015
Topics: Ecotoxicology; Fresh Water; Seawater; Water Pollutants, Chemical; Water Pollution, Chemical
PubMed: 26391368
DOI: 10.1007/s10646-015-1528-3 -
Food Chemistry Apr 2017Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures... (Review)
Review
Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.
Topics: Acetic Acid; Alcohols; Aldehydes; Antioxidants; Esters; Fermentation; Food Handling; Hydrogen-Ion Concentration; Ketones; Micronutrients; Polyphenols; Volatile Organic Compounds; Wine
PubMed: 27979138
DOI: 10.1016/j.foodchem.2016.10.128 -
Journal of Agricultural and Food... Jun 2022The animal species of raw meat and processed meat products was determined by H NMR spectroscopy with subsequent multivariate data analysis. Sample preparation was based...
Nontargeted Analysis of Lipid Extracts Using H NMR Spectroscopy Combined with Multivariate Statistical Analysis to Discriminate between the Animal Species of Raw and Processed Meat.
The animal species of raw meat and processed meat products was determined by H NMR spectroscopy with subsequent multivariate data analysis. Sample preparation was based on comprehensive lipid extraction to capture nonpolar and polar (amphiphilic) fat components of meat. A nontargeted approach was used to analyze the H NMR data, followed by a principal component analysis, linear discrimination analysis, and cross-validation embedded in a Monte Carlo re-sampling approach. A total of 437 raw meat samples (pork, beef, poultry, and lamb) and 81 processed meat samples (pork, beef, and poultry) were collected to build and/or test the classification model. On average, 98% of the analyzed raw meat samples and 97% of the processed meat products were correctly classified with respect to meat species. Furthermore, relevant spectral regions to identify potential chemical markers such as linoleic acids, trans-fatty acids, and cholesterol for the meat species classification were described.
Topics: Animals; Cattle; Lipids; Magnetic Resonance Spectroscopy; Meat; Meat Products; Poultry; Sheep
PubMed: 35648805
DOI: 10.1021/acs.jafc.2c01871 -
Briefings in Bioinformatics May 2022The Cellular Thermal Shift Assay (CETSA) plays an important role in drug-target identification, and statistical analysis is a crucial step significantly affecting...
The Cellular Thermal Shift Assay (CETSA) plays an important role in drug-target identification, and statistical analysis is a crucial step significantly affecting conclusion. We put forward ProSAP (Protein Stability Analysis Pod), an open-source, cross-platform and user-friendly software tool, which provides multiple methods for thermal proteome profiling (TPP) analysis, nonparametric analysis (NPA), proteome integral solubility alteration and isothermal shift assay (iTSA). For testing the performance of ProSAP, we processed several datasets and compare the performance of different algorithms. Overall, TPP analysis is more accurate with fewer false positive targets, but NPA methods are flexible and free from parameters. For iTSA, edgeR and DESeq2 identify more true targets than t-test and Limma, but when it comes to ranking, the four methods show not much difference. ProSAP software is available at https://github.com/hcji/ProSAP and https://zenodo.org/record/5763315.
Topics: Protein Stability; Proteome; Software
PubMed: 35246677
DOI: 10.1093/bib/bbac057 -
Food Additives & Contaminants. Part B,... Mar 2023In this study, 18 different samples of unrefined coarse food salt were examined using inductively coupled plasma mass spectrometry and Fourier transform infrared...
In this study, 18 different samples of unrefined coarse food salt were examined using inductively coupled plasma mass spectrometry and Fourier transform infrared spectroscopy. Additionally, microphotographs were taken to determine the visual distribution of the impurities in the salt samples. None of the salt samples analysed contained arsenic, mercury, tin, and antimony. Cadmium, chromium, nickel, lead, barium, lithium, aluminium, titanium, vanadium, cobalt, cupper, iron, zinc, manganese, magnesium, and calcium were determined in some salt samples. According to the results of FTIR analysis mainly polyamide polymer derivatives were found in Himalaya White, Himalaya, Klodawa, Nakhchivan, Delice, Guérande Flake, Guérande Celtic, Maldon, Havaii Black, Havaii Green, Havaii Red, Maras, and İzmir salts.
Topics: Salts; Copper; Food Contamination; Zinc; Chromium; Cadmium; Magnesium; Arsenic
PubMed: 36053003
DOI: 10.1080/19393210.2022.2114016 -
Comprehensive Reviews in Food Science... Nov 2023In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and reliable solutions...
In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and reliable solutions are required. The implementation of some analytical strategies is quite challenging or costly in routine analysis. Qualitative screening of whiskey products has been explored, but due to the nonspecificity of the chemical compounds, a more quantitative confirmatory technique is required to validate the result of the whiskey analysis. Hence, combining analytical and chemometric methods has been fundamental in whiskey sample differentiation and classification. A comprehensive update on the most relevant and current analytical techniques, including spectroscopic, chromatographic, and novel technologies employed within the last 5 years in whiskey analysis for authentication, discrimination, and quality control, are presented. Furthermore, the technical challenges in employing these analytical techniques, future trends, and perspectives are emphasized.
Topics: Alcoholic Beverages; Spectrum Analysis; Quality Control
PubMed: 37823807
DOI: 10.1111/1541-4337.13249 -
JAMA Aug 2023
Topics: Food; Pesticides; Food Contamination
PubMed: 37606682
DOI: 10.1001/jama.2022.16026 -
Food Chemistry Mar 2022To investigate the specific difference in aroma characteristics of Huangjiu (Chinese rice wine) in Shaoxing region fermented with different brewing water, descriptive...
Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry and multivariate data analysis.
To investigate the specific difference in aroma characteristics of Huangjiu (Chinese rice wine) in Shaoxing region fermented with different brewing water, descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS) and multivariate statistical analysis were employed. The descriptive sensory analysis proved that Huangjiu fermented with Jianhu water had higher overall aroma intensity, and was more prominent in ester, sweet and alcoholic aroma than those fermented with deionized water and Nenjiang water. The results of aroma components analysis by GC × GC-qMS showed that the Huangjiu fermented with Jianhu water had higher concentration of some key aroma compounds, such as ethyl butyrate (OAV: 29-196), isoamyl acetate (OAV: 11-18) and ethyl hexanoate (OAV: 38-47). The multivariate statistical analysis further confirmed that 14 compounds could be used as key markers to distinguish the Huangjiu samples fermented with different brewing water. The correlation network between the volatile compounds in Huangjiu and the inorganic components in water indicated that the ions played an important role in the formation of the difference in aroma characteristics among the samples.
Topics: Data Analysis; Gas Chromatography-Mass Spectrometry; Odorants; Olfactometry; Volatile Organic Compounds; Water
PubMed: 34627089
DOI: 10.1016/j.foodchem.2021.131227 -
Food Additives & Contaminants. Part B,... Mar 2023Concentrations of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-dioxins and furans (PCDD/Fs) were measured in imported canned fish such as mackerel,...
Concentrations of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-dioxins and furans (PCDD/Fs) were measured in imported canned fish such as mackerel, sardine and tuna to evaluate the risk relating to human consumption of these products. Gas chromatography-mass spectrometry (GC/MS) was used to evaluate the concentrations of PCBs and PCDD/Fs in the samples. The 28 PCB concentrations in the canned mackerel, tuna and sardine ranged from 0.33 to 9.48 ng g ,
analysis suggests that ingestion of these samples could lead to adverse non-carcinogenic and carcinogenic risks over a lifetime. Topics: Animals; Humans; Polychlorinated Dibenzodioxins; Polychlorinated Biphenyls; Dioxins; Dibenzofurans; Furans; Nigeria; Dibenzofurans, Polychlorinated; Food Contamination; Tuna; Risk Assessment
PubMed: 36268849
DOI: 10.1080/19393210.2022.2120543