Capillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition

Mendes, Thiago de Oliveira; Porto, Brenda Lee Simas; Bell, Maria José Valenzuela; Perrone, Ítalo Tuler; Oliveira, Marcone Augusto Leal de

doi:10.1016/j.foodchem.2016.07.035

Cited by 30 publications

(16 citation statements)

References 30 publications

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“…Fatty acids (FA) are a group of lipids with a huge importance in food. Recently, a CZE‐UV method has been employed for the detection of milk adulteration . One of the main Dairy products adulterations consists on the addition of whey on milk.…”

Section: Phenols Polyphenols and Lipidsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2017

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Recent advances in the application of capillary electromigration methods for food analysis and FoodomicsThis review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015-February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111-141). The paper shows the large variety of food related molecules that have been analyzed by CE including amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. This work describes the last results on food quality and safety, nutritional value, storage, bioactivity, as well as uses of CE for monitoring food interactions and food processing including recent microchips developments and new applications of CE in Foodomics.

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Section: Phenols Polyphenols and Lipidsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2017

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“…It is challenging to detect whey-adulterated milk because these two substances have similar physical and chemical characteristics. Traditional methodologies for monitoring this fraud are based on caseinomacropeptide analysis (MENDES et al, 2016). The use of neural networks to identify possible whey fraud from routine dairy analyses is based on minimal changes to these characteristics.…”

Section: Resultsmentioning

confidence: 99%

“…The use of different techniques may contribute to the development of a methodology to identify whey fraud using ANNs or even to quantify whey content added to milk. MENDES et al (2016) proposed a new approach to detect and quantify this fraud using the fatty acid profiles of milk and whey. Fatty acids C14:0, C16:0, C18:0, C18:1, C18:2, and C18:3 were selected by gas chromatography associated with discriminant analysis to differentiate milk and whey, as they are present in significantly different amounts.…”

Section: Whey (%)mentioning

confidence: 99%

Milk fraud by the addition of whey using an artificial neural network

2020

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ABSTRACT: The adulteration of milk by the addition of whey is a problem that concerns national and international authorities. The objective of this research was to quantify the whey content in adulterated milk samples using artificial neural networks, employing routine analyses of dairy milk samples. The analyses were performed with different concentrations of whey (0, 5, 10, and 20%), and samples were analyzed for fat, non-fat solids, density, protein, lactose, minerals, and freezing point, totaling 164 assays, of which 60% were used for network training, 20% for network validation, and 20% for neural network testing. The Garson method was used to determine the importance of the variables. The neural network technique for the determination of milk fraud by the addition of whey proved to be efficient. Among the variables of highest relevance were fat content and density.

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“…Capillary electrophoresis (CE) combines well-known advantages of speedy separation, high efficiency, small amount of sample and solvent consumption, and high automation [9][10][11][12]. Due to these unique advantages, it has been extensively employed in proteome research.…”

Section: Introductionmentioning

confidence: 99%

Silica nanoparticle-mediated, Electric field-triggered sensitivity enhancement strategy for Capillary electrophoretic detection of proteins

Wang¹,

Qin²

2016

Madridge J Anal Sci Instrum

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We report in this paper the improved capillary electrophoresis (CE)-UV detection sensitivity of proteins based on silica nanoparticle-mediated, electric field-triggered (SNM-EFT) strategy. During the process, the capillary was first filled with acidic separation buffer, followed by injection of a segment of alkaline treating solution containing silica nanoparticles (SNPs). After the inlet end of the capillary was dipped into the protein solution containing SNPs, a high voltage was applied across the capillary. The SNPs in the protein solution became aggregate, promoting the SNP-protein conjugation, by which transformation of the protein structures took place. During CE, the unfolded protein desorbed from SNPs, generating stronger signal than the native one due to the more effective exposure of tryptophanyl residues to the polar buffer. The parameters of the treatment protocols, e.g., pH of the treating solution, concentration of the SNPs presented, the voltage and duration of the electric field applied, had notable effects on the detection sensitivity. Significant improvement in CE-UV response was obtained by the EFT at -8 kV × 60 s on the protein standards dissolved in 4 mM sodium tetraborate, 1 mM boric acid and 0.015% SNPs.

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Capillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition

Cited by 30 publications

References 30 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Milk fraud by the addition of whey using an artificial neural network

Silica nanoparticle-mediated, Electric field-triggered sensitivity enhancement strategy for Capillary electrophoretic detection of proteins

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