Advances in Food Analysis Research


Anita Haynes (Editor)

Series: Food Science and Technology
BISAC: TEC012000

Food products are produced and distributed worldwide, leading to very stringent regulations to guarantee food quality and safety. The authors of the first chapter of this book confirm strategies that work in food analysis by liquid chromatography-mass spectrometry. Furthermore, antioxidant activity is well-known to have a great deal of beneficial impacts on health due to the protection against oxidative damage. Novel insights are provided for the methods for measuring the antioxidant capacity in foods, placing particular emphasis on the advantages, pitfalls and possible developments in the various methodologies.

The next chapter highlights the interesting role that chirality plays when evaluating the quality and safety of foods and points out the main practical aspects that should be considered to carry out the chiral analysis of food components, additives and pesticides by capillary electrophoresis (CE). Next, authors’ review the literature of the application of chemometric methods and chromatographic data for the characterization and authentication of the geographical origin of olive oil. An identification and comparison of phenolic compounds in different products at the manufacturing stage of olive oil is provided as well. Next, the long-chain omega-3 fatty acids stability of three important fish species are characterized and evaluated by the authors. Fish gender and catching season were taken into account as these factors influence the lipid amounts and compositions. This is followed by a chapter on the validation of a matrix solid phase dispersion methodology for the determination of triazines herbicides in fish. Furthermore, food adulteration is an act of intentionally debasing the quality of food offered by sale either by the admixture of substitution of inferior substances or by the removal of some valuable ingredients. The next chapter examines the use of DNA-based methods for the detection of plant-based adulterants in plant food products. Finally, the interactions among the ingredients in food and beverages are still an open problem. The last chapter is devoted to food safety, with particular attention devoted to the interactions between beverages and food dyes.
(Imprint: Nova)



Table of Contents

pp. vii-xiii

Chapter 1
Confirmation Strategies in Food Analysis by Liquid Chromatography-Mass Spectrometry
(Élida Alechaga, Paolo Lucci and Oscar Núñez, Department of Analytical Chemistry, University of Barcelona, Martí i Franquès, Barcelona, Spain, and others)
pp. 1-36

Chapter 2
Novel Insights in the Methods for Measuring the Antioxidant Capacity of Foods
(Sergio Pérez-Burillo, Silvia Molino, Cristina Delgado-Andrade, and José A. Rufián-Henares, Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Spain, and others)
pp. 37-64

Chapter 3
Advantages and Pitfalls of the Methods for the Antioxidant Activity Evaluation
(Angela Fadda and Daniele Sanna, Institute of Sciences of Food Production and Institute of Biomolecular Chemistry, National Research Council, Sassari, Italy)
pp. 65-88

Chapter 4
Recent Applications of Chiral Capillary Electrophoresis in Food Analysis
(Raquel Pérez-Miguez, María Castro-Puyana, María Luisa Marina, Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering. Faculty of Biology, Environmental Sciences and Chemistry. University of Alcalá, Ctra. Madrid-Barcelona, Spain)
pp. 89-120

Chapter 5
Chromatographic and Chemometric Methods for the Authentication of Olive Oil Geographical Origin
(Raffaella Preti, Simone Vieri and Giuliana Vinci, Department of Management, Sapienza University of Rome, Rome, Italy)
pp. 121-134

Chapter 6
Application of Ultra-Performance Liquid Chromatography-Photodiode Detector-Quadrupole/Time of Flight-Mass Spectrometry (UPLC-PDA-Q/TOF-MS) Method for the Characterization of Phenolic Compounds of Products at the Manufacturing Stage of Olive Oil
(Joanna Kolniak-Ostek, Agnieszka Kita, MamdouhHelmy El-Kalyoubi, Mohamed Magdy Mostafa Khallaf, Adel Gabr Abdel-Razek, Dept. of Fruit, Vegetable and Cereals Technology, Dept. of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Poland, and others)
pp. 135-150

Chapter 7
Frozen Minced Fish from Lower-Value Species: Evaluation of Fatty Acids Variability by Chemometrics
(Maria João Ramalhosa, Simone Morais, Susana Casal, Eulália Mendes, M. Rui Alves, Cristina Delerue-Matos, Maria Beatriz Prior Pinto Oliveira, REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, Porto, Portugal, and others)
pp. 151-166

Chapter 8
Validation of a Matrix Solid Phase Dispersion Methodology for the Determination of Triazines Herbicides in Fish
(M.J. González-Castro, V. Castro-Bustelo, N. Rodríguez-González, E. Beceiro-González, Grupo Química Analítica Aplicada, Instituto Universitario de Medio Ambiente, Centro de Investigaciones Científicas Avanzadas, Departamento de Química Analítica, Facultade de Ciencias, Universidade da Coruña, A Coruña, Spain)
pp. 167-176

Chapter 9
The use of DNA based Methods for Detection of Plant based Adulterants in Plant Food Products
(Nadia Haider, Department of Molecular Biology and Biotechnology, AECS, Damascus, Syria)
pp. 177-210

Chapter 10
LC-MS/MS Identification of Unknown Species in Beverages due to Interactions between Dyes and Other Additives or due to Dye Degradation Reactions
(Fabio Gosetti, Bianca Bolfi, Eleonora Mazzucco, Marcello Manfredi, Emilio Marengo, University of Piemonte Orientale, Department of Science and Technological Innovation, Alessandria, Italy)
pp. 211-240

pp. 241-244

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