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.

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Anita Haynes

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ADVANCES IN FOOD ANALYSIS RESEARCH 3
ADVANCES IN FOOD ANALYSIS RESEARCH 5
Library of Congress Cataloging-in-Publication Data 6
CONTENTS 7
PREFACE 9
Chapter 1 CONFIRMATION STRATEGIES IN FOOD ANALYSIS BY LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY 17
ABSTRACT 17
1. INTRODUCTION 18
2. TARGET ANALYSIS IN FOOD 21
2.1. Liquid Chromatography-Mass Spectrometry 21
2.2. Liquid Chromatography-High Resolution Mass Spectrometry 26
3. NON-TARGET ANALYSIS IN FOOD 34
3.1. Liquid Chromatography-Mass Spectrometry 34
3.2. Liquid Chromatography-High Resolution Mass Spectrometry 36
CONCLUSION 42
ACKNOWLEDGMENTS 43
REFERENCES 43
Chapter 2 NOVEL INSIGHTS IN THE METHODS FOR MEASURING THE ANTIOXIDANT CAPACITY OF FOODS 53
ABSTRACT 53
INTRODUCTION 54
CHEMICAL EXTRACTION 57
1. Conventional Extraction 57
2. Ultrasound-Assisted Extraction (UAE) 59
3. Soxhlet Extraction 59
4. Microwave Assisted Extraction (MAE) 60
5. Boiling and Organic Solvents 61
6. Microwave/Ultrasonic Assisted Enzymatic Extraction (SMU-AEE) 61
7. Supercritical Fluid Extraction (SFE) 61
8. Pressurized Liquid Extraction 62
PHYSIOLOGICAL EXTRACTION 63
9. In Vitro Gastrointestinal Digestion 63
ANTIOXIDANT METHODS 63
HAT-Based Assays 65
1. Oxygen Radical Absorbance Capacity (ORAC) assay 69
2. Total Radical-Trapping Antioxidant Parameter (TRAP) Assay 69
3. Inhibition of Induced LDL Oxidation Assay 69
4. Total Oxyradical Scavenging Capacity (TOSC) Assay 70
5. Croton-Bleaching Assays 70
6. Photochemiluminescent (PCL) Assay 70
ET-BASED ASSAYS 71
1. Total Phenolic Content by Folin-Ciocalteu (F-C) Reagent Assay 72
2. Trolox Equivalence Antioxidant Capacity (TEAC) or Other ABTS Assays 73
3. Ferric Ion Reducing Antioxidant Power (FRAP) Assay 74
4. 2,2-Diphenyl-1-Picrylhydrazyl Radical (DPPH•) Scavenging 74
5. Cupric Ions (Cu2+) Reducing Antioxidant Power (CUPRAC) Assay 75
ACKNOWLEDGMENTS 76
REFERENCES 76
Chapter 3 ADVANTAGES AND PITFALLS OF THE METHODS FOR THE ANTIOXIDANT ACTIVITY EVALUATION 81
ABSTRACT 81
INTRODUCTION 82
SPECTROPHOTOMETRIC METHODS 83
DPPH Assay 84
ABTS Assay 85
FRAP Assay 87
CUPRAC Assay 88
ORAC Assay 89
NBT Assay 90
β-Carotene Bleaching Assay 92
Electron Spin Resonance methods 93
DPPH Assay 93
Spin Trapping of Reactive Radicals 93
Spin Traps Used in Food Analysis 93
Radical Generating Systems 96
Voltammetric Methods 98
CONCLUSION 99
REFERENCES 99
Chapter 4 RECENT APPLICATIONS OF CHIRAL CAPILLARY ELECTROPHORESIS IN FOOD ANALYSIS 105
ABSTRACT 105
INTRODUCTION 106
PRINCIPLES OF CHIRAL ANALYSIS BY CE 108
CHIRAL ANALYSIS OF FOODS AND BEVERAGES BY CE 110
APPLICATIONS 112
Enantiomeric Determination of Protein and Non Protein Amino Acids 112
Enantiomeric Determination of Organic Acids 125
Enantiomeric Determination of Phenolic Compounds 127
Enantiomeric Determination of Sweeteners 128
Enantiomeric Determination of Pesticides 128
CONCLUSION 130
ACKNOWLEDGMENTS 131
REFERENCES 131
Chapter 5 CHROMATOGRAPHIC AND CHEMOMETRIC METHODS FOR THE AUTHENTICATION OF OLIVE OIL GEOGRAPHICAL ORIGIN 137
ABSTRACT 137
INTRODUCTION 138
TARGETED ANALYSIS 140
Fatty Acids and Tricyglycerol Compositional Data 140
Volatile Compounds Analysis 141
Sterols 142
Phenolic Compounds 142
UNTARGETED ANALYSIS 143
CONCLUSION 144
REFERENCES 146
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 151
ABSTRACT 151
1. INTRODUCTION 152
2. MATERIALS AND METHODS 153
2.1. Chemicals 153
2.2. Plant Material 153
2.3. Extraction of Phenolic Compounds 154
2.4. UPLC-MS/MS Analysis of Polyphenols 154
2.5. Total Phenol Content Determination 154
2.6. Analysis of Antioxidant Activity 154
2.7. Statistical Analysis 155
3. RESULTS AND DISCUSSION 155
3.1. Qualitative Analysis of Polyphenols. General 155
3.1.1. Simple Phenols 155
3.1.2. Cinnamic Acid Derivatives 156
3.1.3. Flavonoids 156
3.1.4. Lignans 157
3.1.5. Secoiridoids 157
3.2. Total Yields of Polyphenols 157
3.3. Total Phenols Content (TPC) 158
3.4. Antioxidant Activities 158
CONCLUSION 162
REFERENCES 162
Chapter 7 FROZEN MINCED FISH FROM LOWER-VALUE SPECIES: EVALUATION OF FATTY ACIDS VARIABILITY BY CHEMOMETRICS 167
ABSTRACT 167
INTRODUCTION 168
MATERIAL AND METHODS 169
Reagents and Materials 169
Sample Preparation 170
Moisture Determination 170
Lipid Extraction 170
Gas Chromatography Analysis 172
Statistical Analysis 173
RESULTS AND DISCUSSION 173
Fatty Acids Composition 173
Influence of Species, Gender and Season on the Fatty Acids Composition 174
Effect of Frozen Time on the Fatty Acid Composition 176
CONCLUSION 179
ACKNOWLEDGMENTS 179
REFERENCES 180
Chapter 8 VALIDATION OF A MATRIX SOLID PHASE DISPERSION METHODOLOGY FOR THE DETERMINATION OF TRIAZINES HERBICIDES IN FISH 183
ABSTRACT 183
1. INTRODUCTION 184
2. MATERIAL AND METHODS 185
2.1. Samples 185
2.2. Chemicals 185
2.3. Materials and Apparatus 186
2.4. Extraction Procedure 187
2.5. HPLC-DAD Conditions 187
3. RESULTS AND DISCUSSION 187
3.1. MSPD Application 187
3.2. Method Validation 188
CONCLUSION 190
ACKNOWLEDGMENTS 191
REFERENCES 191
Chapter 9 THE USE OF DNA-BASED METHODS FOR DETECTION OF PLANT-BASED ADULTERANTS IN PLANT FOOD PRODUCTS 193
ABSTRACT 193
INTRODUCTION 194
DETECTION OF FOOD BIOADULTERATION USING DNA 196
SPICES 199
PASTA AND FLOUR 201
BASMATI RICE 204
JUICES 205
HONEY 207
OIL 208
TEA 211
COFFEE 212
FOOD ALLERGY 214
CONCLUSION 215
REFERENCES 215
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 227
ABSTRACT 227
1. INTRODUCTION 228
2. FOOD SAFETY AND LEGISLATION 229
3. THE PROBLEM OF FOOD ADDITIVE INTERACTIONS 232
3.1. Interaction between Food Dye and Other Additives 233
4. WHY CAN DYES UNDERGO DEGRADATION? 235
5. LC-MS/MS USES IN NON-TARGET ANALYSIS 238
5.1. Choice of the Mass Analyser for Non-Target Analysis 239
5.2. Data Dependent Acquisition and Data Independent Acquisition 240
6. SAMPLE PREPARATION FOR NON-TARGET ANALYSIS 242
7. STRATEGY FOR IDENTIFYING UNKNOWNS 243
CONCLUSION 248
REFERENCES 249
INDEX 257

2016-01-24