The use of wavelength dispersive X-ray fluorescence and discriminant analysis in the identification of the elemental composition of cumin samples and the determination of the country of origin

Hondrogiannis, Ellen; Peterson, Kari; Zapf, Charles M.; Roy, William R.; Blackney, B.; Dailey, K.

doi:10.1016/j.foodchem.2012.07.003

Cited by 24 publications

(13 citation statements)

References 24 publications

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“…The Fe content in H2-Zoofa, H10-Qas'een, and H13-Ikleel Al Jabal (Table 2) were higher than those reported by Maiga et al (2005) for similar plant family (Fabaceae), such as in D. microcarpum (80 μg/g). Furthermore, Fe content in H12-Kammoon (796 μg/g) was higher than those reported by Hondrogiannis et al (2012) for Indian cumin (504 μg/g). The high level of Fe in the studied herbs is most probably due to soil particles rich in Fe adhering to the herb.…”

Section: Software Used In Analysiscontrasting

confidence: 68%

Metal Concentration in Commonly Used Medicinal Herbs and Infusion by Lebanese Population: Health Impact

Korfali¹,

Mroueh²,

Al-Zein³

et al. 2013

JFR

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The levels of K, Ca, Fe, Zn, Cu, Mn, Pb, As, Cd, Cr, and Pb in commonly used medicinal herbs and their infusions by Lebanese were analyzed by EDXRF and ASS techniques, respectively. The order of metal contents in the herbs was found to be: K (6990-19850 μg/g) > Ca(1630-14450 μg/g) > Fe(80-3650 μg/g) > Mn (28-458 μg/g) > Zn (23-108 μg/g) > Cu (5-71 μg/g) > Cr (3.1-55 μg/g) Pb> (1.1-10.3 μg/g) > As (nd-10.8 μg/g) > Cd (nd-1.7 μg/g). The mean levels of toxic metals in herbs Pb, As and Cd were below WHO permissible levels. Cluster analysis indicated metals are most probably in plants due to wastes disposal and irrigation with contaminated wastes and/or from atmospheric waste particulates. The levels of Mn, Cr, Pb and As in herbal infusions were found to be higher in soaked than boiled preparations and correlated with Fe, while Zn and Cu levels were higher in boiled infusions. The highest weekly intake from herbal infusions of toxic metals Cr (492.8 μg), As (77.0 μg), Pb (291.2 μg) and Cd (19.0 μg) were below the recommended permissible tolerable weekly intake respectively 1260 μg, 900 μg, 1500 μg, and 150 μg. Therefore, the consumption of these traditional medicinal herbs does not pose any health risk provided full compliance with recommended daily doses.

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Section: Software Used In Analysiscontrasting

confidence: 68%

Metal Concentration in Commonly Used Medicinal Herbs and Infusion by Lebanese Population: Health Impact

Korfali¹,

Mroueh²,

Al-Zein³

et al. 2013

JFR

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“…Considering the range for the concentrations we measured in 5 origins our values are reasonable compared to that measured by Lopez and others (). We would further like to point to the wide range for the concentrations reported in cumin from various methods and origins (Hondrogiannis and others ).…”

Section: Resultsmentioning

confidence: 99%

“…Calibrations for the reported elements were carried out using the apple leaves (NIST 1515), peach leaves (NIST 1547), nonfat milk powder (NIST 1549), and pine needles (NIST 1575a). The standard measuring conditions and calibration parameters were reported previously (Hondrogiannis and others ). The tomato leaves standard (NIST 1573a) was used as a reference standard to ensure the validity of the method.…”

Section: Methodsmentioning

confidence: 99%

“…Their work showed similar clustering for extracts made from Uganda, India, and Madagascar whereas these were well differentiated from the clusters of extracts of beans cultivated from Papa New Guinea and Indonesia. We recently illustrated the usefulness of wavelength dispersive X‐ray fluorescence (WDXRF) to measure elemental concentrations in cumin spice and discriminant function analysis for the discrimination of cumin samples by their country of origin (Hondrogiannis and others ). Our focus here is to show that our analytical technique can serve as a more powerful tool in the discrimination of vanilla of different species and origins than the technique published by Sharp and others (2012).…”

Section: Introductionmentioning

confidence: 99%

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The Use of Wavelength Dispersive X‐ray Fluorescence in the Identification of the Elemental Composition of Vanilla Samples and the Determination of the Geographic Origin by Discriminant Function Analysis

Hondrogiannis

Rotta

Zapf

2013

Journal of Food Science

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“…AES has been widely used for the analysis of accurate and precise in food composition which enable consumers to make their food choices based on dietary reference intakes [ 72 ]. ICP-OES/AES was mostly used to determine the geographical origin of honey [ 48 ], wines [ 49 ], cumin [ 45 ], vinegar [ 50 ], coffee beans [ 46 ], baby foods, vegetables, milk powder [ 47 ] for minerals such as Mn, Zn, P, Fe, Cu, Rb, Mo, Ba, Sr and Ni. Slurry sampling had also been applied for the determination of minerals in sugarcane with ICP-OES [ 43 ].…”

Section: Mineralsmentioning

confidence: 99%

Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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The use of wavelength dispersive X-ray fluorescence and discriminant analysis in the identification of the elemental composition of cumin samples and the determination of the country of origin

Cited by 24 publications

References 24 publications

Metal Concentration in Commonly Used Medicinal Herbs and Infusion by Lebanese Population: Health Impact

Metal Concentration in Commonly Used Medicinal Herbs and Infusion by Lebanese Population: Health Impact

The Use of Wavelength Dispersive X‐ray Fluorescence in the Identification of the Elemental Composition of Vanilla Samples and the Determination of the Geographic Origin by Discriminant Function Analysis

Recent Techniques in Nutrient Analysis for Food Composition Database

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