MS‐based Metabolomics Approaches for Food Safety, Quality, and Traceability

Castro‐Puyana, María; Mendiola, J. A.; Ibáñez, Elena; Herrero, Miguel

doi:10.1002/9781118537282.ch17

Cited by 11 publications

(4 citation statements)

References 37 publications

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“…Kemometrik merupakan metode statistik yang banyak digunakan dalam menganalisis sejumlah data yang besar, seperti data yang dihasilakan pada studi dengan pendekatan omics (Paul et al, 2021). Metode ini merupakan kombinasi dari teknik statistik dan matematika untuk memproses data multivariat yang diperoleh dari hasil pengukuran kimia, sehingga penggunaannya dapat menjadi sarana yang efektif untuk analisis data yang besar (Castro-Puyana et al, 2013). Metode kemometrik terbagi dalam 2 pendekatan, yaitu pengenalan pola kemometrik (pattern recognition) dan kalibrasi multivariat (multivariate calibration).…”

Section: Kemometrikunclassified

Review: Autentikasi Kehalalan Daging dengan Pendekatan Proteomik Berbasis LC-MS

Nora

Kurnia²,

Fitri³

et al. 2023

JPI

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Mengetahui keaslian dan kehalalan produk daging menjadi hal yang penting saat ini, terutama bagi umat islam yang memiliki aturan ketat dalam mengkonsumsi daging. Salah satu cara yang dapat digunakan dalam menentukan status keaslian dan kehalalan daging adalah dengan melakukan autentikasi. Hingga hari ini, penelitian tentang autentikasi kehalalan daging telah banyak dilakukan dan berbagai macam pendekatan telah banyak dikembangkan. Salah satu pendekatan yang saat ini sedang berkembang adalah pendekatan proteomik berbasis liquid chromatography-mass spectrometry (LC-MS). Proteomik adalah salah satu metode alternatif yang dapat digunakan dalam autentikasi kehalalan daging dengan mencari biomarker peptida pada daging, dimana peptida dapat bertahan melalui berbagai macam pemrosesan makanan. Metode yang digunakan dalam literature review ini adalah dengan menggunakan 26 artikel yang didapatkan dari Pubmed, Science Direct, Proquest, Wiley, dan Google Scholar dengan menggunakan kata kunci seperti halal authentication OR meat authentication, LC-MS, Proteomics, AND Chemometrics. Pada artikel ini dilakukan literature review untuk membahas prosedur autentikasi kehalalan daging dengan menggunakan LC-MS, aplikasi proteomik dalam autentikasi kehalalan daging, serta kemometri yang merupakan teknik analisis yang digunakan dalam pengolahan data proteomik. Berdasarkan penelitian yang telah dilakukan, pendekatan proteomik di dalam autentikasi kehalalan pada daging memiliki sensitivitas yang baik pada daging yang belum dan sudah mengalami proses pengolahan makanan. Selain itu, penggabungan metode proteomik dengan analisis kemometrik juga dapat memberikan sensitivitas yang lebih baik lagi dalam melakukan autentikasi kehalalan terhadap daging Kata kunci: autentikasi halal, proteomik, LC-MS, identifikasi berbasis protein

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Section: Kemometrikunclassified

Review: Autentikasi Kehalalan Daging dengan Pendekatan Proteomik Berbasis LC-MS

Nora

Kurnia²,

Fitri³

et al. 2023

JPI

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“…Most applications and methods devoted to food assessment take advantage of the capabilities of coupled techniques. MS or IMS detection can be easily coupled to separation techniques such as HPLC, GC or CE for the analysis of food related molecules including biogenic amines, contaminants and veterinary drugs, DNAs, food additives, pesticides and toxins (Alvarez, Montero, Llorens, Castro-Puyana and Cifuentes, 2018, Castro-Puyana, Mendiola, Ibáñez and Herrero, 2013, Karpas, 2013. Since food samples are complex matrices, different sample preparation techniques to isolate food toxins or contaminants are normally applied.…”

Section: Food Safetymentioning

confidence: 99%

Omics Technology: Foodomics

Álvarez‐Rivera

Toro-Uribe

Ibáñez

et al. 2018

Reference Module in Chemistry, Molecular Sciences and Chemical Engineering

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Foodomics is playing an essential role and is increasingly becoming a relevant multi-omic platform able to deal with traditional and new food challenges such as food safety, quality, traceability and health-diet interaction. In this context, innovative and high-throughput omic studies combined with bioinformatic tools are being developed for rapid identification of pathogens and multi-residue determination of contaminants, for understanding the interaction of bioactive compounds from diet, as well as for guaranteeing authenticity, traceability and quality of food products. This chapter aims to provide the reader with a general overview of the different areas of research covered by Foodomics, through the revision of state-of-the-art research works dealing with the application of the Foodomic approach to different aspects of Food Science including food safety, quality, traceability and health-diet interaction.

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“…It is a popular, suitable and fruitful method in generating metabolite fingerprints due to its high separation power, reproducible retention times, and selective mass detection (Castro-Puyana et al 2013, Venter et al 2016. When it comes to gas chromatographic determinations of carbohydrates in complex mixtures, such as plant flour extracts, trimethylsilyl-oxime derivatives of simple sugars proved to be very suitable for this kind of analysis, presenting good GC properties and providing relatively simple chromatograms.…”

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confidence: 99%

Relationship between GC/EI-qMS disaccharide profiles and corresponding genomes of wheat, rye and triticale cultivars

Pastor¹,

Ačanski²,

Vujić³

et al. 2017

Ratar i povrt

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Summary:Cultivars of small grain species: wheat (Triticum aestivum), rye (Secale cereale) and triticale (Triticosecale) were selected because of their specific biochemical composition of carbohydrates for gas chromatographic analysis. Samples were grounded to flour and extracted with 96% ethanol solution. Extracted mono-and disaccharides were first derivatized into corresponding trimethylsilyl-oximes (TMSO) and analyzed on a GC/EI-qMS device. Four eluting peaks at specific retention times (18.57 min, 18.80 min, 20.85 min, and 21.39 min), were identified as trimethylsilyloximes of turanose, melibiose and two peaks of sucrose using Wiley 275 and NIST 14 mass spectra libraries, and were further selected as discrimination factors. Their presence/absence in certain small grain cultivar was labeled with 1/0 thus creating binary numerical matrices, introduced into multivariate analysis. Exploratory data analysis techniques were applied, thus providing a successful background for wheat, rye and triticale species differentiation, regardless of the specific cultivar they belong to, avoiding quantitative determinations of defined discrimination markers. Higher similarities between wheat and triticale cultivars, in comparison with rye species, may be due to the fact that most of the triticale genome structure originates from wheat species.

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MS‐based Metabolomics Approaches for Food Safety, Quality, and Traceability

Cited by 11 publications

References 37 publications

Review: Autentikasi Kehalalan Daging dengan Pendekatan Proteomik Berbasis LC-MS

Review: Autentikasi Kehalalan Daging dengan Pendekatan Proteomik Berbasis LC-MS

Omics Technology: Foodomics

Relationship between GC/EI-qMS disaccharide profiles and corresponding genomes of wheat, rye and triticale cultivars

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