Geographic Origins of Korean and Chinese Kimchi Determined by Multiple Elements

Bong, Yeon-Sik; Gautam, Mukesh Kumar; La, Mi-Ran; Lee, Kwang-Sik

doi:10.1271/bbb.120471

Cited by 8 publications

(4 citation statements)

References 16 publications

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“…(2) Meanwhile, the isotope compositions of carbon in different types of plant oils or animal oils are extremely diverse depending on their geographical origin or varieties. Stable isotope ratio measurements of 13 C/ 12 C have been applied in life sciences, environmental research, geographical tracing and food authentication [24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Identification of Recycled Cooking Oil and Edible Oils by Iodine Determination and Carbon Isotopic Analysis

Wei

et al. 2015

J Americ Oil Chem Soc

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Elemental iodine determination by ICP-MS and carbon isotope analysis by EA-IRMS were jointly employed to identify recycled cooking oil from edible oils. Iodine in 204 oils demonstrated that recycled cooking oils can be distinguished from soybean oil, maize oil, colza oil, peanut oil, sunflower oil and olive oil with the exception of tea oil and mixed oil. These two types of oils can be definitively distinguished from recycled cooking oil in the carbon isotope ratio analysis. It was proposed to use total iodine analysis as the primary screening method and the carbon isotope ratio measurement as a secondary method for confirmation and verification. For routine screening, threshold values of Iodine determination and δ 13 C measurement were determined to be 20 ng g −1 iodine and a range of −27.3 to −28.5 of δ 13 C, respectively.

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Section: Introductionmentioning

confidence: 99%

Identification of Recycled Cooking Oil and Edible Oils by Iodine Determination and Carbon Isotopic Analysis

Wei

et al. 2015

J Americ Oil Chem Soc

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“…This means that toxic elements mostly accumulate in the roots, as they are not required for plant growth. Bong et al reported that roots should be thoroughly washed before consumption to remove traces of the toxic-element-rich soil Figure presents the results of toxic element analysis as a heat map.…”

Section: Resultsmentioning

confidence: 99%

“…Bong et al reported that roots should be thoroughly washed before consumption to remove traces of the toxic-element-rich soil. 27 Figure 3 presents the results of toxic element analysis as a heat map.…”

Section: Resultsmentioning

confidence: 99%

Elemental Analysis of Kimchi Cabbage Leaves, Roots, and Soil and Its Potential Impact on Human Health

Hwang¹,

Jung²,

Jeong³

et al. 2023

ACS Omega

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In view of their rich mineral content and flavor, kimchi cabbage leaves and roots have high nutritional and medicinal values. In this study, we quantified major nutrient (Ca, Cu, Fe, K, Mg, Na, and Zn), trace (B, Be, Bi, Co, Ga, Li, Ni, Se, Sr, V, and Cr), and toxic (Pb, Cd, Tl, and In) elements in kimchi cabbage cultivation soil, leaves, and roots. The analysis method relied on inductively coupled plasma-optical emission spectrometry for major nutrient elements and inductively coupled plasma-mass spectrometry for trace and toxic elements and complied with the Association of Official Analytical Chemists (AOAC) guidelines. Kimchi cabbage leaves and roots featured high contents of K, B, and Be, while the contents of all toxic elements in all samples were below the WHO-stipulated threshold values and therefore did not pose any health risks. The distribution of elements was characterized by heat map analysis and linear discriminant analysis to reveal independent separation according to the content of each element. The analysis confirmed that there was a difference in content between the groups and that each group was independently distributed. This study may contribute to a better understanding of the complex relationships between plant physiology, cultivation condition, and human health.

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“…However, such analytical methods have been rarely studied and are difficult to apply to kimchi, as it is necessary to analyse all of the ingredients in kimchi. Previous studies have focused on identifying elements, biochemical compositions, and metabolites of kimchi extracts using nuclear magnetic resonance (NMR) spectroscopy or strontium isotope ratio measurements [ 7 , 8 ]. In addition, DNA technology, e.g.…”

Section: Introductionmentioning

confidence: 99%

A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting

Yoon¹,

Kim²,

Lee³

et al. 2017

PLoS ONE

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The geographical origin of kimchi is of interest to consumers and producers because the prices of commercial kimchi products can vary significantly according to the geographical origin. Hence, social issues related to the geographical origin of kimchi in Korea have emerged as a major problem. In this study, the geographical origin of kimchi was determined by comparing the mass fingerprints obtained for Korean and Chinese kimchi samples by MALDI-TOF MS with multivariate analysis. The results obtained herein provide an accurate, powerful tool to clearly discriminate kimchi samples based on their geographical origin within a short time and to ensure food authenticity, which is of significance in the kimchi industry. Furthermore, our MALDI-TOF MS method could be applied to determining the geographical origin of other fermented-salted vegetables at a reduced cost in shorter times.

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Geographic Origins of Korean and Chinese Kimchi Determined by Multiple Elements

Cited by 8 publications

References 16 publications

Identification of Recycled Cooking Oil and Edible Oils by Iodine Determination and Carbon Isotopic Analysis

Identification of Recycled Cooking Oil and Edible Oils by Iodine Determination and Carbon Isotopic Analysis

Elemental Analysis of Kimchi Cabbage Leaves, Roots, and Soil and Its Potential Impact on Human Health

A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting

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