Review of the current application of fingerprinting allowing detection of food adulteration and fraud in China

Zhang, Jia; Zhang, Xiaoshuan; Dediu, L.; Cristea, Victor

doi:10.1016/j.foodcont.2011.01.019

Cited by 83 publications

(28 citation statements)

References 16 publications

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“…However, these substances may already exist in regular vegetable cooking oils, long-term stored vegetable cooking oils, and the cooking oils just used in frying foods, causing false-positive results. Other fingerprintingbased techniques combined with chemometrics were investigated for authentication of vegetable oil adulteration [15,16]. After analyzing all of the oil identification methods mentioned above, they are either poor in specificity, low in sensitivity, time consuming, or require a laboratory and a highly trained technician, which may be unsuitable for rapid detection of adulterated oils on line or in field.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

Xiong

et al. 2014

Sensors and Actuators B: Chemical

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a b s t r a c tVegetable cooking oils adulterated with inedible used oils or impure oils have posed a severe food safety problem. Current detection methods cannot meet the needs for rapid detection of adulterated oils on line or in field. Therefore, the objective of this research was to develop a rapid optical sensing method based on fluorescence quenching of CdSe/ZnS quantum dots (QDs) for identification of adulterated vegetable cooking oils. High quality hydrophilic photoluminescent nanoparticles were synthesized by encapsulating hydrophobic QDs into the micellar structure of an amphiphilic surfactant cetyltrimethyl ammonium bromide (CTAB) via phase transfer method. TEM, AFM, and fluorescence spectroscopy were used to characterize the prepared CTAB-coated QDs. Oil samples were first captured into the core of the twolayer-structural micelle and then the fluorescence of CTAB-coated QDs, working as fluorescence probes, was selectively quenched by components of the adulterated oils. Heavy metal ions and free radicals were presumed to be main quenchers. After quenching for 1 min, fluorescence intensity was measured and converted to quenching percentage to determine the adulteration concentration. The results showed that in comparison with oil-soluble QDs, water-soluble CTAB-coated QDs had a greater ability to identify oil adulteration. A good quantitative relationship between quenching percentage and adulteration concentration (y = 5.96x + 14.99; R 2 = 0.94) was obtained. The sensitive, simple and low-cost sensing method did not require sample pretreatment and could detect refined used oils at 0.4% or higher concentrations in soybean oil within 2 min, showing great potentials for rapid screening of used oils and quantitative analysis of used oil adulteration in field.

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Section: Introductionmentioning

confidence: 99%

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

Xiong

et al. 2014

Sensors and Actuators B: Chemical

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“…By the use of finger print region food adulteration can be detected. Food adulteration has been studied in China using finger print region 18 . These days IR spectroscopy is used to detect the diseases in the plants 19 .…”

Section: Ir Spectramentioning

confidence: 99%

A Comparison Between Different Properties of Bromoxynil and its Derivatives by DFT Method

grewal¹,

Sharma²

2017

Orient. J. Chem

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“…Fingerprints had been successfully used for food authenticity, quality control and production tracing, etc. (Zhang, Zhang, Dediu, & Victor, 2011). Among the varieties of methods for constructing fingerprints of foodstuffs, chromatography is a commonly used method.…”

Section: Introductionmentioning

confidence: 99%

A screening method of oil-soluble synthetic dyes in chilli products based on multi-wavelength chromatographic fingerprints comparison

Zhou

et al. 2016

Food Chemistry

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Review of the current application of fingerprinting allowing detection of food adulteration and fraud in China

Cited by 83 publications

References 16 publications

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

A Comparison Between Different Properties of Bromoxynil and its Derivatives by DFT Method

A screening method of oil-soluble synthetic dyes in chilli products based on multi-wavelength chromatographic fingerprints comparison

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