An overview of multivariate qualitative methods for food fraud detection

Callao, M. Pilar; Ruisánchez, Itziar

doi:10.1016/j.foodcont.2017.11.034

Cited by 235 publications

(144 citation statements)

References 72 publications

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“…Interestingly, multivariate analyses is an important tool to extract useful information from large chemical and biochemical datasets using different mathematical and statistical methods (Granato, Santos, Escher, Ferreira, & Maggio, ). To our knowledge, multivariate methods are increasingly used to detect food fraud (authenticating food product origin; proving adulteration or illegal additives; Callao & Ruisánchez, ; Esteki, Heyden, Farajmand, & Kolahderazi, ), and show changes of food properties as a consequence of processing, and apply in food microbiology research (Granato, Putnik et al., ). Recently, some chemometric methods have been applied to screen for differences in the phenolic profiles of plant food (Capanoglu, Beekwilder, Boyacioglu, Hall, & De Vos, ; García‐Marino, Hernández‐Hierro, Santos‐Buelga, Rivas‐Gonzalo, & Escribano‐Bailón, ; Gonzales et al., ), such as principal component analysis (PCA) and partial least squares discriminant analysis (PLS‐DA) (Gonzales et al., ; Granato, Santos et al., ; Granato, Putnik et al., ).…”

Section: Introductionmentioning

confidence: 99%

Multivariate Analysis Illuminates the Effects of Vacuum Drying on the Extractable and Nonextractable Polyphenols Profile of Loquat Fruit

Wang

Zhang

et al. 2019

Journal of Food Science

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The current study evaluated the effects of vacuum drying on the whole polyphenol profile of loquat fruit, including extractive and nonextractive polyphenols. Absorbance analysis determined that total polyphenol content and antioxidant levels were higher in loquat fruit vacuum dried at 140 °C than in loquat fruit vacuum dried at 70 °C. The results of ultra‐HPLC–triple quadruple mass spectrum analysis showed that 15 phenolic acids and 17 flavonoids were found in dried loquat fruit. Multivariate integrative (MINT) sparse partial least square‐discriminant analysis showed that vacuum drying affects the polyphenol profile of loquat fruit. Co‐analysis of principal component analysis, partial least square‐discriminant analysis, and orthometric partial least square‐discriminant analysis revealed that vacuum drying mainly changed the content of chlorogenic acid, cryptochlorogenic acid, protocatechuic acid, phloretin, and hesperidin in loquat fruit. Chlorogenic acid (12.020 to 39.153 µg/g d.b. [dried base weight]), the main polyphenol in dried loquat fruit, was degraded to caffeic acid (0.028 to 2.365 µg/g d.b.) and protocatechuic acid (0.014 to 18.285 µg/g d.b.) during vacuum drying. Moreover, vacuum drying also induced the isomerization of chlorogenic acid into cryptochlorogenic acid (1.628 to 12.737 µg/g d.b.). These results might be used to develop dried loquat fruit with high levels of polyphenols and antioxidant activity. Practical Application Interests in polyphenols of loquat fruit had increased greatly because of their possible role in health benefits. This work provided a holistic insight in the effects of vacuum drying on polyphenols profile of loquat fruit. Current results have contributed to the development of vacuum‐drying method, which produced loquat fruit rich in polyphenols. Furthermore, it also suggested that multivariate analysis was a feasible method to reveal the important changes of polyphenols profile during food processing.

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Section: Introductionmentioning

confidence: 99%

Multivariate Analysis Illuminates the Effects of Vacuum Drying on the Extractable and Nonextractable Polyphenols Profile of Loquat Fruit

Wang

Zhang

et al. 2019

Journal of Food Science

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“…So there are numerous demonstrative techniques which are prepared by depending on protein and DNA investigation (Kesmen et al, 2007;Callao & Ruisanchez, 2018). Advance in DNA innovation has prompted quick development of alternative approaches for species identification (Mousa et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Species – specific PCR test for the quick recognition of equine tissue in raw and processed beef meat mixtures

et al. 2019

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PCR was applied for the discovery of adulteration of crude and processed beef meat with horse and donkey tissue. This was performed by blending (w/w) horse or donkey meat to beef meat in an extent up to 1:10000 (0.01%). The sensitivity was resolved as high as 0.01%. All used primers showed specificity in the PCR reactions utilizing layout DNAs from three animal species. PCR application on 96 beef meat and meat product samples gathered randomly from street vendors and prominent retail markets (24 of burger, 16 of minced meat, 24 of kofta, 16 of sausage, 7 of raw meat and 9 of launcheon) uncovered 6 positive for donkey tissue (3 from sausage, 2 from minced meat and 1 from kofta) and 2 positive for horse tissue (from sausage). This basic PCR strategy effectively distinguished adulteration of raw and processed beef meat samples with horse and donkey tissue. This work also highlights on the severity of the meat adulteration problem in Egypt.

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“…In many cases, they use the result of exploratory techniques, like Principal Component Analysis, as a starting point. SIMCA (soft independent modeling of class analogy) [136], UNEQ (unequal dispersed classes) [137], and potential functions techniques [138] can be cited among classmodeling methods that have been extensively exploited for the assessment of authenticity or adulteration of several food commodities, including olive oil, honey, alcoholic beverages (wine, beer, and distilled beverages), soft drinks, coffee, milk, cheese, meat, and vegetables (see [135,139] and references cited therein). Application of class-modeling methods to Detection of fish mislabeling [26][27][28] Chemical methods…”

Section: Class-modeling Methods For the Assessment Of Fishery Productmentioning

confidence: 99%

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Fiorino

Garino

Arlorio

et al. 2018

Journal of Food Quality

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Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of "fingerprinting signals" referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

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An overview of multivariate qualitative methods for food fraud detection

Cited by 235 publications

References 72 publications

Multivariate Analysis Illuminates the Effects of Vacuum Drying on the Extractable and Nonextractable Polyphenols Profile of Loquat Fruit

Multivariate Analysis Illuminates the Effects of Vacuum Drying on the Extractable and Nonextractable Polyphenols Profile of Loquat Fruit

Species – specific PCR test for the quick recognition of equine tissue in raw and processed beef meat mixtures

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

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