Characterization and discrimination of selected chicken eggs in China's retail market based on multi-element and lipidomics analysis

Mi, Si; Shang, Ke; Zhang, Chunhui; Fan, Yuqing

doi:10.1016/j.foodres.2019.108668

Cited by 36 publications

(22 citation statements)

References 43 publications

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“…Stable isotopes methods were used to develop authentication criteria of eggs laid under cage, barn, free range, and organic farming regimens [305]. Recently, discrimination of selected chicken eggs in China's retail market based on multielement and lipidomic analyses was reported [306].…”

Section: Honey and Other Products Of Animal Originmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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Section: Honey and Other Products Of Animal Originmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…In analyzing domestic pork, 1,180 lipid molecular species, including 177 FA, 242 GL, 452 GP, 90 ST, 112 SP, 41 PK, 40 SL, and 26 PR, were identified using ultra‐performance liquid chromatography (UPLC)‐electrospray ionization (ESI)‐MS/MS (Mi et al., 2019). In another study, 1,633 lipid molecular species (including 43.78% GP, 25.66% GL, 16.66% FA, 6.86% SP, 4.10% ST, 1.53% PK, 1.10% PR, and 0.31% SL) were identified in chicken eggs through UPLC‐Q‐TOF MS/MS (Mi, Shang, Zhang, & Fan, 2019). These research results included all lipid categories in the LIPID MAPS classification system, indicating that these analytical methods can comprehensively characterize all lipid classes in the sample.…”

Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

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With the advance in science and technology as well as the improvement of living standards, the function of food is no longer just to meet the needs of survival. Food science and its associated nutritional health issues have been increasingly debated. Lipids, as complex metabolites, play a key role both in food and human health. Taking advantages of mass spectrometry (MS) by combining its high sensitivity and accuracy with extensive selective determination of all lipid classes, MS‐based lipidomics has been employed to resolve the conundrum of addressing both qualitative and quantitative aspects of high‐abundance and low‐abundance lipids in complex food matrices. In this review, we systematically summarize current applications of MS‐based lipidomics in food field. First, common MS‐based lipidomics procedures are described. Second, the applications of MS‐based lipidomics in food science, including lipid composition characterization, adulteration, traceability, and other issues, are discussed. Third, the application of MS‐based lipidomics for nutritional health covering the influence of food on health and disease is introduced. Finally, future research trends and challenges are proposed. MS‐based lipidomics plays an important role in the field of food science, promoting continuous development of food science and integration of food knowledge with other disciplines. New methods of MS‐based lipidomics have been developed to improve accuracy and sensitivity of lipid analysis in food samples. These developments offer the possibility to fully characterize lipids in food samples, identify novel functional lipids, and better understand the role of food in promoting healt.

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“…In terms of egg yolk lipids, previous studies using MS-based lipidomics approaches identified the lipid classes from various types of eggs. [12][13][14][15] For instance, Ali et al [12] investigated 57 molecular species of phospholipids in duck, hen, and quail egg yolks. Nevertheless, to the best of our knowledge, this study attempts for the first time to investigate the lipidome changes in salted duck egg that are enhanced with clove extract.…”

Section: Introductionmentioning

confidence: 99%

Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract

Harlina

Shahzad

2021

Euro J Lipid Sci & Tech

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The salted egg yolks supplemented with clove extract are compared with the non‐supplemented group, and subsequently the lipidomics profiles are characterized and identified by UPLC‐QE‐MS/MS in positive and negative ion modes respectively. A total of 315 lipids are detected in the control group and the clove extract treated group. In the positive ion mode, the 10 subclasses of glycerolipids in the treated samples are significantly different (p < 0.05). The lipid types with most varied compositions are triglyceride and ceramides, followed by CerG1 (glucosylceramide), LPE (lyso‐phosphatidylethanolamine), diglyceride, and monosialodihexosyl ganglioside. In the negative ion mode, the authors identified 35 subclasses which are significantly different (p < 0.05), that include glycerolphospholipids, glycosphingolipids, and neutralglycosphingolipid. The lipid types with most varied compositions in negative mode are PE (phosphatidylethanolamine), followed by PC (phosphatidylcholine), LPC (lyso‐phosphatidylcholine), and GM3 (monosialo‐dihexosyl ganglioside). The contents of phosphatidylcholine, lyso‐phosphatidylcholine, phosphatidylethanolamine, and monosialo‐dihexosyl ganglioside in egg yolks treated with 0.5% (w/v) clove are significantly higher than those in the control group (p < 0.05), in which phosphatidylcholine and phosphatidylethanolamine are the main components of glycerolphospholipid. Practical Application : The lipidomics analyses of the salted egg yolk added with and without clove extract are compared to reveal the beneficial effect of clove extracts on the lipid profiles, and further exploring the types and relative content of the lipid components. A total of 315 lipids are detected in all samples. In the positive ion mode, the 10 subclasses of glycerolipids are found to be significantly different in the treated samples. In the negative ion mode, the lipid content of 35 subclasses are significantly different. From the nutrition fact value, salted duck egg enriched with clove extract can serve as one of the alternative egg products rich in essential lipids.

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Characterization and discrimination of selected chicken eggs in China's retail market based on multi-element and lipidomics analysis

Cited by 36 publications

References 43 publications

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract

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