A Label-free Proteomic Approach Differentiates between Conventional and Organic Rice
In this study, a quantitative label-free proteomic characterization of the organic rice proteome was performed; the proteome was compared to its conventional counterparts. As a result, a total of 114 proteins were significantly changed between the organic and conventional rice samples. Among them, 56 proteins were regarded as upregulated proteins and 58 were downregulated proteins in organic cultivated samples. Molecular function and bioinformatics analyses indicated that changes in the biosynthesis of secondary metabolites, metabolic pathways, and microbial metabolism in diverse environments contributed to the differences...
Source: Journal of Food Composition and Analysis - April 25, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: June 2019Source: Journal of Food Composition and Analysis, Volume 79Author(s): (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - April 21, 2019 Category: Food Science Source Type: research

Determination of fatty acid contents in infant formula by isotope dilution-gas chromatography/mass spectrometry
Publication date: Available online 17 April 2019Source: Journal of Food Composition and AnalysisAuthor(s): Sunyoung Lee, Joonhee Lee, Seonghee Ahn, Song-Yee Baek, Byungjoo KimAbstractAn isotope dilution-gas chromatography/mass spectrometry (ID-GC/MS) method was developed as a candidate reference method for the accurate determination of the amount of fatty acids in infant formula. 13C- or 2H-labeled fatty acids were used as internal standards to correct for recovery and instrument sensitivity during sample preparation and MS measurements, respectively. The developed ID-GC/MS method was validated based on the repeatability a...
Source: Journal of Food Composition and Analysis - April 18, 2019 Category: Food Science Source Type: research

Paper for Discussion: Cistus incanus a promising herbal tea rich in bioactive compounds: LC–MS/MS determination of catechins, flavonols, phenolic acids and alkaloids—A comparison with Camellia sinensis, Rooibos and Hoan Ngoc herbal tea
Publication date: Available online 2 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Robert Frankowski (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - April 16, 2019 Category: Food Science Source Type: research

12th IFDC 2017 Special Issue - Evaluation of harmonized EuroFIR documentation for macronutrient values in 26 European food composition databases
Publication date: Available online 16 April 2019Source: Journal of Food Composition and AnalysisAuthor(s): Susanne Westenbrink, Agi Kadvan, Mark Roe, Barbara Koroušić Seljak, Angelika Mantur-Vierendeel, Paul FinglasAbstractUsing food composition data from multiple countries requires a high level of harmonization between datasets, at food, component, and value documentation level. To achieve this, nutrient values in European food composition databases were documented using EuroFIR guidelines and thesauri. Our aims were to evaluate the impact of harmonized documentation of macronutrients and usefulness for research a...
Source: Journal of Food Composition and Analysis - April 16, 2019 Category: Food Science Source Type: research

Detection Techniques for Adulterants in Honey: Challenges and Recent Trends
This article also compares and deliberates on the performance among the reported techniques to detect adulterants in honey, specifically highlighting the concepts used for detection, along with the modifications that were made which led to their success and failure.Graphical abstract (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - April 7, 2019 Category: Food Science Source Type: research

Fraudulent species substitution in e-commerce of protected denomination origin (pdo) products
Publication date: Available online 1 April 2019Source: Journal of Food Composition and AnalysisAuthor(s): A. Di Pinto, A. Mottola, P. Marchetti, A. Savarino, G. TantilloAbstractGiven the lack of statistics on the incidence of food fraud in the EU, the rise in international and e-commerce trade, the objective of this paper is to evaluate Italian PDO cheese and meat products in order to verify compliance with their specifications, food labeling and each product’s originality and conformity with European Community requirements, as well as to highlight the problems and risks faced by e-commerce consumers. The results of ...
Source: Journal of Food Composition and Analysis - April 2, 2019 Category: Food Science Source Type: research

Optimisation of microwave-assisted acid hydrolysis for the determination of seleno-amino acids bound to proteins in powdered milk, lyophilized milk and infant formula
Publication date: Available online 1 April 2019Source: Journal of Food Composition and AnalysisAuthor(s): Romina Lopez, Luis Escudero, Roberto D’Amato, Daniela Businelli, Massimo Trabalza-Marinucci, Soledad Cerutti, Pablo PachecoAbstractSelenium (Se) is an essential element present in milk as seleno-amino acids and seleno-proteins. To perform an accurate seleno-amino acid analysis, a complete hydrolysis of proteins is necessary. Microwave-assisted acid hydrolysis (MAAH) can be used; however, some variables must be optimised to avoid incomplete hydrolysis and oxidation. Multivariate calibration showed that the volume ...
Source: Journal of Food Composition and Analysis - April 2, 2019 Category: Food Science Source Type: research

Individual Sugars Contents in Cooked Dishes, Processed Foods, Fruits and Beverages Commonly Consumed by Malaysian
Publication date: Available online 1 April 2019Source: Journal of Food Composition and AnalysisAuthor(s): Ching Phang Chong, Hasnah Haron, Suzana Shahar, Mohd Fairulnizal Md NohAbstractExcessive consumption of added sugar is related to poor health outcomes. However, information on sugar content of Asian food is limited. Thus, this study aimed to determine the type of and total sugar contents in 120 Malaysian foods and beverages using high performance liquid chromatography. The foods were chosen based on their popularity among Malaysian adults. The samples were collected in triplicates from local restaurants or stalls locat...
Source: Journal of Food Composition and Analysis - April 2, 2019 Category: Food Science Source Type: research

Non-starch polysaccharides in commercial beers on China market: mannose polymers content and its correlation with beer physicochemical indices
In this study, thirty-six beer samples representing three categories based on materials, including all barley malt beer, barley malt with adjuncts beer and wheat beer, were selected to investigate the content as well as its correlation with beer physicochemical indices, degree of polymerization, molecular weight and existent form of mannose polymers. The results suggested that mannose polymers level was significantly high in the wheat beer (156.76 mg/L and 456.50 mg/L calculated as mannan and glucomannan, respectively). Degree of polymerization was 23 - 47 and 46 - 162 calculated as mannan and glucomannan, an...
Source: Journal of Food Composition and Analysis - April 1, 2019 Category: Food Science Source Type: research

12th IFDC 2017 special issue – Iodine, selenium and iron contents in Portuguese key foods as consumed
Publication date: June 2019Source: Journal of Food Composition and Analysis, Volume 79Author(s): Inês Delgado, Marta Ventura, Sandra Gueifão, Inês Coelho, Ana Cláudia Nascimento, José Armando L. Silva, Isabel CastanheiraAbstractIodine, selenium and iron are micronutrients essential for thyroid hormone synthesis causing their low plasma levels an additional risk of autoimmune thyroid diseases. A Portuguese TDS pilot study representative of diets in Portugal was carried out, since foods are the main natural sources of these micronutrients. Six hundred and twenty-four samples were collected ba...
Source: Journal of Food Composition and Analysis - March 30, 2019 Category: Food Science Source Type: research

Risk/benefit evaluation of traditional and novel formulations for nacking: acrylamide and furfurals as process contaminants
Publication date: Available online 28 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Marta Mesias, Cristina Delgado-Andrade, Francisco J. MoralesAbstractNovel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health-related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The...
Source: Journal of Food Composition and Analysis - March 29, 2019 Category: Food Science Source Type: research

Assessment of nitrate, nitrite, bromate and bromide levels in beer from different styles and origins
Publication date: Available online 25 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Fabiana Della Betta, Mariana Araújo Siqueira, Luciano Vitali, Roseane Fett, Ana Carolina Oliveira CostaAbstractIn this paper, a sub-minute capillary zone electrophoresis method was developed, validated and applied for the simultaneous determination of bromate, bromide, nitrate, and nitrite in 26 beers from 7 countries. The method was validated following the Eurachem guidelines, and demonstrate suitability to provide reliable analytical data since linearity was confirmed, and good results for precision (
Source: Journal of Food Composition and Analysis - March 27, 2019 Category: Food Science Source Type: research

Evaluation of variation in essential nutrients and hazardous materials in spinach (Spinacia oleracea L.) genotypes grown on contaminated soil for human consumption
In this study, we investigated 68 spinach genotypes for screening desired genotypes. Seven spinach genotypes, i. e. KBXX, XIBW, KBWZ, DBSC, LLCJ, QUAN and JXQD were identified as safe genotypes that contained contaminants in edible parts below permissible limit (Cd
Source: Journal of Food Composition and Analysis - March 27, 2019 Category: Food Science Source Type: research

Infrared radiation as a heat source in sample preparation of shrimp for trace element analysis
Publication date: Available online 25 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Francisco L.F. da Silva, João P.S. Oliveira, Victor M. Campos, Sandro T. Gouveia, Lívia P.D. Ribeiro, Gisele S. Lopes, Wladiana O. MatosAbstractAn open sample preparation system based on use of infrared radiation (IR) for heating was used to accelerate the mineralization of shrimp samples to quantify their As, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Se, Sn and V content by ICP-OES. The method presented good accuracy, as verified by analysis of NIST SRM 1566b oyster tissue, acceptable precision (
Source: Journal of Food Composition and Analysis - March 27, 2019 Category: Food Science Source Type: research

Assessment of Pru p 1 and Pru p 3 in peach fruit by liquid chromatography–tandem mass spectrometry
Publication date: Available online 23 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Katsunari Ippoushi, Yoshimi Tanaka, Manabu Wakagi, Naoto Hashimoto, Yuko Takano-IshikawaAbstractPru p 1 and Pru p 3 are proteins found in peach (Prunus persica (L.) Batsch), and they are members of the pathogenesis-related protein 10 (PR-10) and non-specific lipid transfer protein (nsLTP) families, respectively. They are the main allergens of peach. In this paper, we describe a quantitative method for these proteins based on protein absolute quantification with liquid chromatography–tandem mass spectrometry, and...
Source: Journal of Food Composition and Analysis - March 24, 2019 Category: Food Science Source Type: research

The application of multi-locus DNA metabarcoding in traditional medicines
Publication date: Available online 18 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Alfred J. Arulandhu, Martijn Staats, Rico Hagelaar, Tamara Peelen, Esther KokAbstractTraditional medicines (TMs) are globally traded and the consumer market is estimated to be $83 billion per annum. The diversity of TM matrices and poor quality of DNA extracted from highly processed TMs makes it challenging to apply standardized DNA-based procedures for ingredient analysis. In the present study, multiple DNA extraction methods were compared for the ability to obtain amplifiable DNA from TMs belonging to different matr...
Source: Journal of Food Composition and Analysis - March 20, 2019 Category: Food Science Source Type: research

Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions
Publication date: Available online 14 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Michael Wawire, Negasi Tsighe, Abdu Mahmud, Bereket Abraha, Irene Wainaina, Solomon Karimi, Zekeria AbdulkerimAbstractThe effect of pre-treatment (salting and pressing) on the keeping qualities of spotted sardine (Amblygaster sirm) was investigated. Fish were stored under two different conditions of temperature and relative humidity: Massawa ambient conditions (M; 30–35 °C/46–55%) and air conditioned room (A; 25–29.5 °C/48–61%). Microbiological analysis (total plate count,...
Source: Journal of Food Composition and Analysis - March 16, 2019 Category: Food Science Source Type: research

Variations in the nutrients and bioactive compounds of different accessions of the West African pear (Dacryodes edulis): implications for dietary intake assessment and health
This study was designed to determine the variation in the nutrients and bioactive compounds of different accessions of the African pear (Dacryodes edulis). Eleven accessions of fresh fruits of Dacryodes edulis were obtained from four different locations in Southern Nigeria. They were washed with distilled water and dried at room temperature. The edible endocarp was separated from the seed manually; cut into fine pieces, dried in an air oven and ground into fine powder for analysis. Moisture, protein, fat, ash, minerals and β-carotene contents were determined using standard methods. Gas Chromatography-Mass-Spectroscopy...
Source: Journal of Food Composition and Analysis - March 16, 2019 Category: Food Science Source Type: research

Nutritional composition of processed baby foods targeted at infants from 0–12 months
Publication date: Available online 15 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): M Gómez-Martín, S Arboleya, M Gueimonde, S GonzálezAbstractIn the last decade, there has been an increasing demand for ready-to-eat infant meals in Spain. However, the used food composition databases do not include processed products intended for infants under 12 months of age. Thus, we aimed at the creation of a food composition table including these products. Nutritional composition data were collected from the label of 568 products including infant formula, cereal products and complementary foo...
Source: Journal of Food Composition and Analysis - March 16, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - March 13, 2019 Category: Food Science Source Type: research

12th IFDC 2017 Special Issue - Iodine, Selenium and Iron contents in Portuguese key foods as consumed
Publication date: Available online 11 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Inês Delgado, Marta Ventura, Sandra Gueifão, Inês Coelho, Ana Cláudia Nascimento, José Armando L. Silva, Isabel CastanheiraAbstractIodine, selenium and iron are micronutrients essential for thyroid hormone synthesis causing their low plasma levels an additional risk of autoimmune thyroid diseases. A Portuguese TDS pilot study representative of diets in Portugal was carried out, since foods are the main natural sources of these micronutrients. Six hundred and twenty-four samples were co...
Source: Journal of Food Composition and Analysis - March 12, 2019 Category: Food Science Source Type: research

12th IFDC 2017 Special Issue - Nutrient and phytonutrient profiles of some Indigenous vegetables of Manipur, Northeast India
Publication date: Available online 9 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): L Bidyalakshmi, Ananthan Rajendran, Daniella AL Chyne, T LongvahAbstractManipur, a state in Northeastern India, has rich source of Indigenous plant foods for a sustainable and diverse diet. However, existing data on the nutrient composition of these plant foods is scarce. The purpose of this study was to identify the nutrient and phytonutrient composition of these Indigenous plant foods, which would eventually lead to a better understanding of their potential role in shaping future food and nutrition security. Nineteen...
Source: Journal of Food Composition and Analysis - March 10, 2019 Category: Food Science Source Type: research

Edible caterpillars of Imbrasia truncata and Imbrasia epimethea contain lipids and proteins of high potential for nutrition
In conclusion, Imbrasia caterpillars exhibit a great nutritional potential due to the presence of good quality proteins and healthy fat (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - March 10, 2019 Category: Food Science Source Type: research

Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Protein Foods from Lagos and Abeokuta, Southwestern Nigeria
Publication date: Available online 6 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): A.M. Taiwo, E.C. Ihedioha, C.S. Nwosu, A. Oyelakin, P. Efubesi, J. Shitta, T.O. OsinubiAbstractThe present study assessed levels and health risk of polycyclic aromatic hydrocarbons (PAHs) in protein foods collected from selected locations in Lagos and Abeokuta, Southwestern Nigeria. Forty eight protein food samples (meat, cowskin, fish and crayfish) were collected between July and September, 2018 and subjected to chemical analysis of polycyclic aromatic hydrocarbons (PAHs) using standard method. Data collected were sub...
Source: Journal of Food Composition and Analysis - March 8, 2019 Category: Food Science Source Type: research

A validated NMR method for the quantitative determination of rebaudioside A in commercial sweeteners
Publication date: Available online 27 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): David Paniagua-Vega, Norma Cavazos-Rocha, Ariana A. Huerta-Heredia, Aída Parra-Naranjo, Verónica M. Rivas-Galindo, Noemí Waksman, Alma L. SaucedoAbstractIn recent years, the demand for rebaudioside A (Reb A) in the food industry has increased due to its sweetening power and organoleptic properties. Currently, there is a large variety of food products on the market for human consumption containing Reb A, and among them, sweeteners stand out. In the present work, a strategy for the quantification...
Source: Journal of Food Composition and Analysis - February 28, 2019 Category: Food Science Source Type: research

Significance of previtamin D chromatographic resolution in the accurate determination of vitamin D3 by HPLC‒UV
This study identified four chromatographic columns (ACE C18, ACE C18 AR, Vydac 201 T P C18 and Polaris C18-Ether) with adequate selectivity that should be applied for food testing and further confirmed that both parent vitamins isomerise at the same rate under thermal conditions. (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - February 28, 2019 Category: Food Science Source Type: research

Impact of updated Standard Tables of Food Composition on nutrient intakes in Japan
This study aimed to identify the influence of revisions to the food composition database in Japan, on nutrient intake estimates using one-day food intake data from 26,133 participants of the National Health and Nutrition Survey, 2016. The nutrient profiles of food intakes were developed using two editions of the Japanese Standard Food Composition Tables (2010 and 2015 editions), and differences resulting from their revision were examined. The difference in the mean daily energy intake value (2015 edition – 2010 edition) was 80 kJ (19 kcal)/person. Of the 1,604 food items reported in the survey, 591 disp...
Source: Journal of Food Composition and Analysis - February 26, 2019 Category: Food Science Source Type: research

Determination of glucosinolates in broccoli-based dietary supplements by cyclodextrin-mediated capillary zone electrophoresis
Publication date: Available online 19 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Matthias Lechtenberg, Andreas HenselAbstractA new cyclodextrin-mediated capillary zone electrophoresis method for the separation and quantification of intact glucosinolates (GSL) has been developed. β-Cyclodextrin concentration and temperature were shown to be key parameters for selectivity. Controlled variation of both parameters provided a set of methods for the analysis of GSL-containing plants with customized selectivities. As a proof of concept, parameters were adapted for the analysis of broccoli-based d...
Source: Journal of Food Composition and Analysis - February 20, 2019 Category: Food Science Source Type: research

Genotypic variation in phenolic composition of Cyclopia pubescens (honeybush tea) seedling plants
Publication date: Available online 14 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Nico A. Walters, Dalene de Beer, André de Villiers, Beata Walczak, Elizabeth JoubertAbstractIncreasing demand for honeybush tea (Cyclopia spp.) and the need for industry expansion have created interest in non-utilised species such as Cyclopia pubescens Eckl. & Zeyh. Very limited information is available on the phenolic composition of this species. A reversed phase core-shell biphenyl column was used to develop and validate a quantitative HPLC diode-array detection method for separation of the major pheno...
Source: Journal of Food Composition and Analysis - February 15, 2019 Category: Food Science Source Type: research

Determination of ellagic acid in rose matrix by spectrofluorimetry
This study presents a validated, sensitive and fast spectrofluorimetric method to determine ellagic acid in rose matrix, based on the fluorescence properties of ellagic acid–borax complex in methanolic extract. In the presence of rose matrix, a calibration curve was linear in a wide concentration range from 0.5 nmol/L to 1.0 µmol/L of EA, and the detection and quantification limits of ellagic acid were 34.7 nmol/L and 0.11 µmol/L, respectively. We used the validated method to determine the content of ellagic acid in lyophilized and dried rosehip products available in Poland. Th...
Source: Journal of Food Composition and Analysis - February 13, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: April 2019Source: Journal of Food Composition and Analysis, Volume 77Author(s): (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - February 11, 2019 Category: Food Science Source Type: research

Characterization and quantification of tannins, flavonols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: A comparison between Myrciaria trunciflora and M. jaboticaba
This study aimed to characterize the polyphenol profiling of matrix-bound and free phenolic compounds in Jaboticaba peel powder (JPP) using two fruit species, Myrciaria jaboticaba (JPP-MJ) and M. trunciflora (JPP-MT). An HPLC-DAD-MS/MS method was developed and validated to analyze JPP polyphenols. The total content of free phenolic compounds was 2.4 times higher in JPP-MT than in JPP-MJ and the profile of free polyphenols differed between the two species. JPP-MT had 60.3% tannins and 33% anthocyanins, whereas JPP-MJ had 34.7% and 50.7%, respectively. The content of matrix-bound phenolic compounds was higher in JPP-MJ than ...
Source: Journal of Food Composition and Analysis - February 10, 2019 Category: Food Science Source Type: research

Green tea: authentication of geographic origin based on UHPLC-HRMS fingerprints
Publication date: Available online 7 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Klara Navratilova, Vojtech Hrbek, Frantisek Kratky, Kamila Hurkova, Monika Tomaniova, Jana Pulkrabova, Jana HajslovaAbstractThe quality of green tea is influenced by many factors, geographic origin being one of high importance, as this parameter is typically associated with tea quality grade. However, in some cases, fraudulent practices such as mislabelling of geographic origin may take place. In this pilot study, aimed at green tea authentication, we investigated whether metabolic fingerprinting based on ultra-high...
Source: Journal of Food Composition and Analysis - February 8, 2019 Category: Food Science Source Type: research

Trace element contents in foods from the first French Total Diet Study on infants and toddlers
Publication date: Available online 7 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Rachida Chekri, Emilie Le Calvez, Julie Zinck, Jean-Charles Leblanc, Véronique Sirot, Marion Hulin, Laurent Noël, Thierry GuérinAbstractOccurrence data for aluminium, antimony, arsenic, barium, cadmium, chrome, cobalt, gallium, germanium, nickel, strontium, silver, tellurium, tin and vanadium were compiled during the first French Total Diet Study on infants and toddlers. For infant foods, meat-/fish-based and vegetable-based ready-to-eat meals were among the most contaminated food categories for m...
Source: Journal of Food Composition and Analysis - February 8, 2019 Category: Food Science Source Type: research

Methylxanthines in stimulant foods and beverages commonly consumed in brazil
Publication date: Available online 7 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Juliana de Paula Lima, Ariana FarahAbstractThis work investigated the contents of methylxanthines in 25 types of stimulating foods available in the Brazilian market, totaling 199 samples, from which 264 coffee, tea, and chocolate beverages were made using the most common preparation methods in the country. Among solid foods, soluble coffee powders showed the highest mean content of caffeine (2506 ± 477 mg/100 g), while chocolate powders showed the lowest (25 ± ...
Source: Journal of Food Composition and Analysis - February 8, 2019 Category: Food Science Source Type: research

Elemental chemical composition of products derived from kefir fermented milk
Publication date: Available online 8 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Aline Pereira de Oliveira, Giselaine Alves dos Santos, Cassiana Seimi Nomura, Juliana NaozukaAbstractKefir grains have been applied for milk fermentation, obtaining products derived from kefir fermented milk (kefir, Greek yogurt and whey). During fermentation, proteins become easily digestible and lactose is hydrolyzed, becoming a good option for lactose-intolerant individuals. However, fermentation process can change the essential elements distribution in kefir milk products. Therefore, the aims of the study were t...
Source: Journal of Food Composition and Analysis - February 8, 2019 Category: Food Science Source Type: research

Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu)
Publication date: Available online 5 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): M.C. Morais, T.A. Pellegrinetti, L.C. Sturion, T.M.S. Sattolo, L.A. Martinelli (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - February 6, 2019 Category: Food Science Source Type: research

Characterization of sugar composition in Chinese royal jelly by ion chromatography with pulsed amperometric detection
Publication date: Available online 6 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Zuoyi Zhu, Yu Zhang, Junhong Wang, Xue Li, Wei Wang, Zhongping HuangAbstractAn ion chromatography coupled with pulsed amperometric detection (IC-PAD) method was developed for the determination of sugars in royal jelly (RJ). The method enables quantification of 19 sugars with higher sensitivity than HPLC method. Good linearity was observed in the range of 0.02-500 mg L–1 with coefficients of determination (R2) ≥ 0.9994. The limits of detection (LODs) and limits of quantification (LOQs) were in the range of 1...
Source: Journal of Food Composition and Analysis - February 6, 2019 Category: Food Science Source Type: research

Letter to the Editor on Cistus incanus a promising herbal tea rich in bioactive compounds: LC–MS/MS determination of catechins, flavonols, phenolic acids and alkaloids—A comparison with Camellia sinensis, Rooibos and Hoan Ngoc herbal tea
Publication date: Available online 2 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Dalene de Beer (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - February 3, 2019 Category: Food Science Source Type: research

Response to Letter to the Editor on Cistus incanus a promising herbal tea rich in bioactive compounds: LC–MS/MS determination of catechins, flavonols, phenolic acids and alkaloids—A comparison with Camellia sinensis, Rooibos and Hoan Ngoc herbal tea
Publication date: Available online 2 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Robert Frankowski (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - February 3, 2019 Category: Food Science Source Type: research

Development of the fao/infoods/izincg global food composition database for phytate
Publication date: Available online 2 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Sergio Dahdouh, Fernanda Grande, Sarah Nájera Espinosa, Anna Vincent, Rosalind Gibson, Karl Bailey, Janet King, Doris Rittenschober, U. Ruth CharrondièreABSTRACTPhytate is widely distributed in the plant kingdom, and its significance for human nutrition has been often described. Data on phytate is available in very few composition tables, for a limited number of foods and mainly for raw products. With the aim of publishing the first global repository of analytical data on phytate, data on moisture, phy...
Source: Journal of Food Composition and Analysis - February 3, 2019 Category: Food Science Source Type: research

Food composition database reliability in calculations of diet offers
This study analysed food offers and compared food composition of daily menus of two most common hospital diets, pancreatic and diabetic diet. In diets that are concentrated on the minimisation of some food components (as minimisation of carbohydrate content in diabetic diet or fat intake minimisation in the pancreatic diet), use of a reliable Food Composition database (FCDB) is an important factor. By use of four FCDBs, Croatian, Danish, USDA and the hospital FCDB, the food composition was analysed. Seven daily offers per two seasons were analysed (seasons: Spring/Summer & Autumn/Winter). Descriptive statistics as well...
Source: Journal of Food Composition and Analysis - February 1, 2019 Category: Food Science Source Type: research

Characterization and quantification of tannins, flavanols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: a comparison between Myrciaria trunciflora and M. jaboticaba
This study aimed to characterize the polyphenol profiling of matrix-bound and free phenolic compounds in Jaboticaba peel powder (JPP) using two fruit species, Myrciaria jaboticaba (JPP-MJ) and M. trunciflora (JPP-MT). An HPLC-DAD-MS/MS method was developed and validated to analyze JPP polyphenols. The total content of free phenolic compounds was 2.4 times higher in JPP-MT than in JPP-MJ and the profile of free polyphenols differed between the two species. JPP-MT had 60.3% tannins and 33% anthocyanins, whereas JPP-MJ had 34.7% and 50.7%, respectively. The content of matrix-bound phenolic compounds was higher in JPP-MJ than ...
Source: Journal of Food Composition and Analysis - January 31, 2019 Category: Food Science Source Type: research

Bioaccessibility of carotenoids, vitamin A and α-tocopherol, from commercial milk-fruit juice beverages: Contribution to the recommended daily intake
Publication date: Available online 30 January 2019Source: Journal of Food Composition and AnalysisAuthor(s): Carla M. Stinco, Gloria Pumilia, Daniele Giuffrida, Giacomo Dugo, Antonio J. Meléndez-Martínez, Isabel M. VicarioAbstractTwenty-two commercial milk-fruit juice beverages (MFJBs) were analysed by high performance liquid chromatography with diode array detector for carotenoids, retinol and α-tocopherol content. Bioaccessibility was also investigated by in vitro enzymatic digestion. Total carotenoids content and vitamin A calculated as retinol plus pro-vitamin A carotenoids varied widely among sampl...
Source: Journal of Food Composition and Analysis - January 31, 2019 Category: Food Science Source Type: research

Evaluation of bioactive constituents in European bladdernut (Staphylea pinnata L.) seed kernels
This study aimed to quantify the content of bioactive constituents of European bladdernut (Staphylea pinnata L.) seed kernels, which have been poorly examined chemically, even though they have a long history of use for food. Chlorophylls, carotenoids, tocopherols, ascorbic acid, phenolics, fatty acids, sugars and organic acids were analysed. European bladdernut kernels contain appreciable amounts of bioactive constituents. The high contents of tocopherols, carotenoids and chlorophyll make bladdernut kernels a very promising food source in comparison to other nuts. The phenolic content was lower than in other nut species. T...
Source: Journal of Food Composition and Analysis - January 29, 2019 Category: Food Science Source Type: research

Eggs as a source of selenium in the human diet
Publication date: Available online 25 January 2019Source: Journal of Food Composition and AnalysisAuthor(s): Bogumiła Pilarczyk, Agnieszka Tomza-Marciniak, Renata Pilarczyk, Jarosław Kuba, Diana Hendzel, Jan Udała, Zofia TarasewiczAbstractThe aim of this study was to determine the selenium (Se) levels in the eggs of hens, turkeys, ducks and geese. In the investigated eggs, Se concentration was found to depend on bird species, with the highest concentration seen in geese and turkey eggs and the lowest in duck eggs. Se levels in hen eggs depended also on the husbandry system: the highest mean Se concentration being found ...
Source: Journal of Food Composition and Analysis - January 26, 2019 Category: Food Science Source Type: research

Non-targeted Detection of Milk Powder Adulteration by 1H NMR spectroscopy and Conformity Index Analysis
Publication date: Available online 23 January 2019Source: Journal of Food Composition and AnalysisAuthor(s): Marti Mamula Bergana, Kristie M. Adams, James Harnly, Jeffrey C. Moore, Zhuohong XieAbstractA non-targeted method for classifying authentic and adulterated skim and nonfat dry milk powders (MP) by solution-state, high-field 1H NMR spectroscopy and conformity index analysis has been developed. Authentic MP samples from the global market and synthetically-adulterated MP samples involving eight adulterants were used in a pre-validation study. Adulteration was detected at the lowest concentrations (≥ 0.005 – 0....
Source: Journal of Food Composition and Analysis - January 24, 2019 Category: Food Science Source Type: research

Estimation of dietary flavonoid intake of the Brazilian population: A comparison between the USDA and Phenol-Explorer Databases
In conclusion, there was a balance of intake between the five flavonoid subclasses, which is determined to be important to diversity in a diet. Despite some technical features, both databases are a useful source of food flavonoid contents, but the method of data collection used to estimate the intake impairs great differences in the results.Graphical abstract (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - January 24, 2019 Category: Food Science Source Type: research

PREDICTING THE PHYSICOCHEMICAL properties and geographical ORIGIN of lentils using near infrared spectroscopy
Publication date: Available online 23 January 2019Source: Journal of Food Composition and AnalysisAuthor(s): I. Revilla, C. Lastras, M.I. González-Martín, A.M. Vivar-Quintana, R. Morales-Corts, M.A. Gómez-Sánchez, R. Pérez-SánchezAbstractCalibration statistical descriptors for both whole and ground lentils using Near Infrared Spectroscopy (NIRS), combined with fiber-optic probe, are presented and discussed. The models were developed for estimating the weight, size, total raw protein, moisture, total fat, total fiber, and ash. Standard methods were used to determine compositional pa...
Source: Journal of Food Composition and Analysis - January 24, 2019 Category: Food Science Source Type: research