Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs

High-Throughput Proteomics: A New Tool for Quality and Safety in Fishery Products

“…There are several techniques for authentication in fishery products including DNA-based analysis for species identification, protein/proteomics (1,2 SDS-PAGE, IEF, MS) and nuclear magnetic resonance (NMR) spectroscopy based on lipid composition analysis in order to identify the geographical origin and processing conditions [41]. Studies using gelbased proteomics and immunological methodologies have been extensively applied for the authentication of fish species [42][43][44] but one of the first gel-free proteomic strategies developed in fish was used by Mazzeo and co-workers [45] who developed a top-down method based on matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) MS.…”

Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios

“…where d = relative isotope ratio, R sample = 18 O/ 16 O of the sample and R std = 18 O/ 16 O of the standard (Vienna standard mean ocean water). The strontium isotope ratio was given as 87 Sr/ 86 Sr as is common.…”

“…Another promising element in this context is also strontium (Sr) which has already been used to determine the geographic origin of foods including meat [3,12], cheese [9], butter [9,11], and wine [13][14][15]. The basic principle for a potential usefulness of isotope ratios is that certain regions are characterised by specific 'fingerprints' of isotope ratios allowing conclusions to be drawn about origin [16].…”

Evaluation of total contents of Al, As, Ca, Cd, Fe, K, Mg, Ni, Pb, Zn and their fractions leached to the infusions of different tea samples. A multivariate study

“…These techniques assume that class number and class membership of each sample in the whole set are prior knowns (Kaufmamet, 1997;Martinez, et al, 2003). We have 19 samples and two categories, branded BT (13) and non-branded black tea samples NT (6).…”