Two alternative chromatography methods assisted by the sulfonic acid moeity for the determination of furosine in milk

Artavia, Graciela; Rojas-Bogantes, Lizeth; Granados-Chinchilla, Fabio

doi:10.1016/j.mex.2018.06.007

Cited by 4 publications

(3 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sample digestion was carried out as previously reported for furosine [24]. Briefly, feed samples were sieved to 1 mm, and 200 ± 1 mg subsamples were used for digestion.…”

Section: Methodsmentioning

confidence: 99%

Pet Food Quality Assurance and Safety and Quality Assurance Survey within the Costa Rican Pet Food Industry

Leiva

Molina

Redondo-Solano

et al. 2019

Animals

View full text Add to dashboard Cite

Costa Rican animal feed production is continually growing, with approximately 1,238,243 metric tons produced in 2018. Production-wise, pet cat and dog food are in fifth place (about 41,635 metric tons per year) amongst animal feeds, and it supplies up to 90% of the national market. Pet food production has increased as a response to the increase in the population of dogs and cats in Costa Rica, where 50.5% of households own at least one dog and indicates more responsible ownership in terms of feeding pets. Part of the process of making dry pet food involves a thermal process called extrusion, which is capable of eliminating the microbial load. However, extrusion can compromise nutritional quality to some extent by denaturing proteins, oxidizing lipids, and reducing digestibility. The objective of this study was to evaluate the quality and safety of dry pet food and to assess the effect of the extrusion process on digestibility and the quality of proteins, amino acids, and fatty acids. Pet food samples were collected before and after extrusion and were used to evaluate Good Manufacturing Practices (GMP), based on Central American Technical Regulation (RTCA 65.05.63:11). In general terms, weaknesses in infrastructure, documentary evidence, and post-process practices were observed in two Costa Rican feed manufactories. Feed safety was surveyed through the analysis of Salmonella spp., Escherichia coli, Listeria spp., Staphylococcus aureus, aerobic mesophilic microorganisms, fungi, and yeasts counts. The extrusion process effectively reduced pathogenic microorganisms, and showed no effect on the digestibility of dog food (p = 0.347), however, it could reduce the availability of some nutrients (e.g., amino acids, fatty acids). Furthermore, a retrospective diagnosis was made for puppy food (n = 68), dog food (n = 158), and cat food (n = 25), to evaluate the history of nutritional quality and safety. Finally, it can be confirmed that the correct implementation of GMP allows feed manufacturers to deliver a product of optimum texture, smell, nutritional composition, and safety.

show abstract

“…Sample digestion was carried out as previously reported for furosine [24]. Briefly, feed samples were sieved to 1 mm, and 200 ± 1 mg subsamples were used for digestion.…”

Section: Methodsmentioning

confidence: 99%

Pet Food Quality Assurance and Safety and Quality Assurance Survey within the Costa Rican Pet Food Industry

Leiva

Molina

Redondo-Solano

et al. 2019

Animals

View full text Add to dashboard Cite

show abstract

“…To obtain individual amino acids, most applications require acid or alkaline hydrolysis. However, amino acids are extremely susceptible to oxygen during hydrolysis, to prevent quantitative losses, we recommend the sample hydrolysis steps suggested elsewhere for furosine [236]. Additionally, pyrogallol in 1 g/100 mL is also used as a radical receptor (i.e., a radical sink) to avoid amino acid degradation.…”

Section: Determinations Designed For Feed and Feed Ingredientsmentioning

confidence: 99%

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cortés-Herrera

Artavia

Leiva

et al. 2018

Foods

Self Cite

View full text Add to dashboard Cite

Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

show abstract

“…Undeniably, the dry‐heating furnishes longer stability and more ease of manipulation and preservation compared with wet‐heating (Zheng et al ., 2019). Currently, a myriad of studies was placed on monitoring the early glycation products derived from various glycated proteins, such as soybean products, wheat flour‐derived products, milk, and fish products (Troise et al ., 2015; Troise et al ., 2018; Bignardi et al ., 2013; Artavia et al ., 2018; Han et al ., 2018). To the best of our knowledge, the information about characterising the protein glycation course by quantifying the formation of AGEs and the loss of amino acids in glycated proteins is relatively limited.…”

Section: Introductionmentioning

confidence: 99%

Formation of advanced glycation end‐products in glycation of silver carp myofibrillar protein with glucose: Relationship with its chemical indicators

Ren

Mao

Zhang

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

The formation of advanced glycation end products (AGEs), regarded as a potentially harmful substance, in the protein glycation course is still under investigation. This study investigated the glycation modification of silver carp myofibrillar protein (MF) with glucose via Maillard-driven chemistry. The resultant conjugates and glycation extent were characterised by chemical indicators, such as Fourier transform infrared spectroscopy, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, colour development, and AGEs level. As the primary responsibility for glycation, the loss of Lysine (Lys) and Arginine (Arg) in MF with longer glycation time (>24 h) was more than 25%. While, the associated AGEs, including Nε-carboxymethyl-lysine (CML), Nε-carboxyethyl-lysine (CEL), and methylglyoxal-derived hydroimidazolone 1 (MG-H1), presented a gradually increasing tendency with glycation time. The kinetic studies indicated that the formation of CML and MG-H1 presented a highly linear correlation with heating time, while the CEL development could be described as an exponential function of glycation time (r ≥ 0.95). Moreover, the correlation analysis among these chemical indicators indicated that colour development was positively correlated with AGEs (r ≥ 0.85), while negatively related to the loss of Lys and Arg (r ≤ −0.89). The findings may help to better control the glycation course of food protein based on the formation of AGEs.

show abstract

Two alternative chromatography methods assisted by the sulfonic acid moeity for the determination of furosine in milk

Abstract: Graphical abstract

Cited by 4 publications

References 17 publications

Pet Food Quality Assurance and Safety and Quality Assurance Survey within the Costa Rican Pet Food Industry

Pet Food Quality Assurance and Safety and Quality Assurance Survey within the Costa Rican Pet Food Industry

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Formation of advanced glycation end‐products in glycation of silver carp myofibrillar protein with glucose: Relationship with its chemical indicators

Contact Info

Product

Resources

About