Subjects -> FOOD AND FOOD INDUSTRIES (Total: 410 journals)
    - BEVERAGES (17 journals)
    - FISH AND FISHERIES (104 journals)
    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 71)
Advances in Nutrition     Hybrid Journal   (Followers: 61)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 2)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 58)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 11)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 17)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 9)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 35)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 4)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 22)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 25)
Food Chemistry : X     Open Access   (Followers: 2)
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 13)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal   (Followers: 1)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 2)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 2)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Industry     Open Access   (Followers: 1)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 4)

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Similar Journals
Journal Cover
Journal of Food Composition and Analysis
Journal Prestige (SJR): 1.054
Citation Impact (citeScore): 3
Number of Followers: 3  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0889-1575 - ISSN (Online) 1096-0481
Published by Elsevier Homepage  [3207 journals]
  • Significance of previtamin D chromatographic resolution in the accurate
           determination of vitamin D3 by HPLC‒UV
    • Abstract: Publication date: June 2019Source: Journal of Food Composition and Analysis, Volume 79Author(s): David C. Woollard, Harvey E. Indyk, Brendon D. GillAbstractConventional methods using HPLC with UV detection have used vitamin D2 as an internal standard with the expectation that this fully compensates for the heat-dependent equilibrium of vitamin D3 with its previtamin. Previtamin D has a different spectral absorptivity from vitamin D and may be present in different proportions in samples and standards. Therefore, vitamin D2 and vitamin D3 and their previtamin forms must be chromatographically resolved to achieve accurate quantitation of total vitamin D. This study identified four chromatographic columns (ACE C18, ACE C18 AR, Vydac 201 TP C18 and Polaris C18-Ether) with adequate selectivity that should be applied for food testing and further confirmed that both parent vitamins isomerise at the same rate under thermal conditions.
       
  • Nutrient and phytochemical composition of flour made from selected
           cultivars of Aerial yam (Dioscorea bulbifera) in Nigeria
    • Abstract: Publication date: June 2019Source: Journal of Food Composition and Analysis, Volume 79Author(s): Kazeem Koledoye Olatoye, Gibson Lucky ArueyaAerial yam is a high yielding but underutilized yam species, with many varieties available worldwide. In-depth study of its different cultivars is scanty and may provide basic information on its food value. Consequently, fifteen cultivars were processed into flour and evaluated for nutrient and phytochemical contents using standard methods. Flour made from these cultivars had low ranges of lipid (0.51-0.97%) and moisture (5.31-10.94%) contents but high carbohydrate (74.18-83.94 %.) and energy (1425.75-1536.12 kJ/100 g) values. Crude Ash, fibre and protein components were (2.04-5.59%), (0.69- 2.50%) and (3.55-8.64%) respectively. Potassium (917-1560 mg/100 g) was the most abundant mineral. Cultivars were also high in Calcium, Magnesium, Phosphorus and Iron with ranges (503-1190 mg/100 g), (72.6-163 mg/100 g), (577-1070 mg/100 g) and (4.6-11.1 mg/100 g) respectively, but low in Na (43-190 mg/100 g) and Zn (0.80-2.21 mg/100) contents. Anti-nutritional factors Tannins (0.19-0.97 mg/100 g), Phytate (1.22-2.96 mg/100 g) and Oxalates(0.23-1.04 mg/100 g) were also evident. Amongst the cultivars, flour made from DBT3075 had the highest nutrient density, with far lower anti nutritional factors, making it the predominant cultivar of choice. These profiles provide valuable data for use in the selection and application of aerial yams cultivars for functional food product development.Graphical abstractGraphical abstract for this articleProduction of Aerial yam flour.A1(Aerial yam bulbils), A2(Blanching) A3(Dried flakes) and A4 (flour).
       
  • 12th IFDC 2017 Special Issue - Nutrient and phytonutrient profiles of some
           indigenous vegetables of Manipur, Northeast India
    • Abstract: Publication date: June 2019Source: Journal of Food Composition and Analysis, Volume 79Author(s): Bidyalakshmi Loukrakpam, Ananthan Rajendran, Daniella A.L. Chyne, T. LongvahAbstractManipur, a state in Northeastern India, has rich source of Indigenous plant foods for a sustainable and diverse diet. However, existing data on the nutrient composition of these plant foods is scarce. The purpose of this study was to identify the nutrient and phytonutrient composition of these Indigenous plant foods, which would eventually lead to a better understanding of their potential role in shaping future food and nutrition security. Nineteen Indigenous vegetables from Manipur were analysed for their nutrient and phytonutrient profiles. The proximate composition ranged from 1.33 to 7.40% for protein, 0.171–2.51% for fat, 0.265–3.87% ash and 1.27–23.9% for dietary fiber. Parkia roxburghii and Vicia faba showed high protein content (7g/100g). These Indigenous vegetables possessed high vitamin B9 (total folate) content ranging from 36.1 to 441 μg/100g. Eurgale ferox exhibited high vitamin E content (42.7mg/100g of α tocopherol equivalent). High iron content was found in Nephalium indicum, Polygonum posumba and Wendlandia glabrata. These Indigenous vegetables also had higher copper, magnesium and calcium compared to the commonly consumed vegetables of India. Catechin and epicatechin were found abundantly in most of the samples analyzed. The study indicated that some Indigenous vegetables have the potential to be a good source of nutrients and might help overcome nutrient deficiency in the local diet.
       
  • Levels and health risk assessment of polycyclic aromatic hydrocarbons in
           protein foods from Lagos and Abeokuta, Southwestern Nigeria
    • Abstract: Publication date: June 2019Source: Journal of Food Composition and Analysis, Volume 79Author(s): A.M. Taiwo, E.C. Ihedioha, S.C. Nwosu, O.A. Oyelakin, P.C. Efubesi, J.S. Shitta, T.O. OsinubiThe present study assessed levels and health risk of polycyclic aromatic hydrocarbons (PAHs) in protein foods collected from selected locations in Lagos and Abeokuta, Southwestern Nigeria. Forty eight protein food samples (meat, cowskin, fish and crayfish) were collected between July and September 2018 and subjected to chemical analysis of polycyclic aromatic hydrocarbons (PAHs) using standard method. Data collected were subjected to simple descriptive statistics of mean and standard deviation using SPSS for Windows (22.0). The health risk assessment was evaluated for average daily dose (ADD), hazard quotient (HQ), hazard index (HI) and cancer risk (CR) using the United States Environmental Protection Agency model. Results revealed higher concentrations of ∑PAHs in protein food samples from Abeokuta than those from Lagos (except smoked cowskin). Indeno[1,2,3-cd]pyrene (96.817 ± 65.922 mg kg−1) was the highest PAH congener measured in protein foodstuffs (raw fish samples from Abeokuta). The ∑CR values of PAHs in Abeokuta fish (smoked) and crayfish (raw and smoked) samples were higher than the priority risk level of 1.0 × 10-4 indicating possible risk of developing cancer through consumption of protein foodstuffs.Graphical abstractGraphical abstract for this article
       
  • Determination of glucosinolates in broccoli-based dietary supplements by
           cyclodextrin-mediated capillary zone electrophoresis
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Matthias Lechtenberg, Andreas HenselAbstractA new cyclodextrin-mediated capillary zone electrophoresis method for the separation and quantification of intact glucosinolates (GSL) has been developed. β-Cyclodextrin concentration and temperature were shown to be key parameters for selectivity. Controlled variation of both parameters provided a set of methods for the analysis of GSL-containing plants with customized selectivities. As a proof of concept, parameters were adapted for the analysis of broccoli-based dietary supplements (BBDS) obtained from different sources. All main GSL (glucoraphanin, -iberin, -erucin, and 4-hydroxyglucobrassicin) – which typically occur in broccoli plants at early development stages – were successfully analyzed using a 100 mM borate buffer with 1% β-cyclodextrin at 20 °C.Analysis of BBDS showed unexpected results. In most cases, supplements had been specified to contain seeds, sprouts or young broccoli plants. In many cases, results did not reflect the description on the label. Several samples apparently contained broccoli from older plant development stages, marked by higher amounts of indole-derived GSL and very low concentrations of aliphatic GSL. Considerable amounts of non-broccoli GSL were detected in two samples: sinalbin and a mixture of 3-butenyl- and 4-pentenylglucosinolate. No glucosinolates were detectable in two further samples. In total>50% of all investigated samples did not meet the specifications.
       
  • Genotypic variation in phenolic composition of Cyclopia pubescens
           (honeybush tea) seedling plants
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Nico A. Walters, Dalene de Beer, André de Villiers, Beata Walczak, Elizabeth JoubertAbstractIncreasing demand for honeybush tea (Cyclopia spp.) and the need for industry expansion have created interest in non-utilised species such as Cyclopia pubescens Eckl. & Zeyh. Very limited information is available on the phenolic composition of this species. A reversed phase core-shell biphenyl column was used to develop and validate a quantitative HPLC diode-array detection method for separation of the major phenolic compounds in C. pubescens. Eight phenolic compounds were identified and a further six tentatively identified by comparison of retention time, UV–vis and high resolution mass spectrometric characteristics with those of authentic reference standards and literature, respectively. Genotypic variation in the phenolic composition of C. pubescens was determined by analysing the leaves and stems of seedlings (n = 17) in a field gene bank. The xanthone and benzophenone present in the highest levels in the leaves were mangiferin and 3-β-D-glucopyranosyl-4-β-D-glucopyranosyloxyiriflophenone, respectively. The leaves contained higher quantities of all compounds, except hesperidin, the major compound in the stems, and a second hesperetin glycoside. Statistical analysis included hierarchical clustering to determine the degree of dissimilarity between genotypes, which provided valuable information for future breeding programs. Comparison of the dendrograms for leaves and stems indicated different clustering patterns for genotypes.
       
  • Green tea: Authentication of geographic origin based on UHPLC-HRMS
           fingerprints
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Klara Navratilova, Vojtech Hrbek, Frantisek Kratky, Kamila Hurkova, Monika Tomaniova, Jana Pulkrabova, Jana HajslovaAbstractThe quality of green tea is influenced by many factors, geographic origin being one of high importance, as this parameter is typically associated with tea quality grade. However, in some cases, fraudulent practices such as mislabelling of geographic origin may take place. In this pilot study, aimed at green tea authentication, we investigated whether metabolic fingerprinting based on ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC–HRMS) enables sample classification to be achieved. In total, 54 authentic samples of green tea originating from China (n = 29), Japan (n = 17) and South Korea (n = 8) were available for experiments. To isolate even less polar metabolites, a dichloromethane/methanol (1:1. v/v) mixture was used for extraction. The data generated by the analysis of green tea extracts were processed by both unsupervised and supervised chemometric methods. The resulting predictive models document the applicability of this approach for green tea classification based on geographic origin.
       
  • Trace element contents in foods from the first French total diet study on
           infants and toddlers
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Rachida Chekri, Emilie Le Calvez, Julie Zinck, Jean-Charles Leblanc, Véronique Sirot, Marion Hulin, Laurent Noël, Thierry GuérinAbstractOccurrence data for aluminium, antimony, arsenic, barium, cadmium, chrome, cobalt, gallium, germanium, nickel, strontium, silver, tellurium, tin and vanadium were compiled during the first French Total Diet Study on infants and toddlers. For infant foods, meat-/fish-based and vegetable-based ready-to-eat meals were among the most contaminated food categories for most trace elements, except for gallium, antimony and vanadium, for which the concentrations were relatively similar in all food categories. Soups/purees and cereal-based foods had the highest levels of aluminium (653 and 630 μg kg−1, respectively), whereas fruit purees had the highest level of tin (424 μg kg−1). Infant and follow-on formulae and growing-up milks had relatively low mean contents of trace elements compared with the other infant food categories: e.g. aluminium (220 μg kg−1), arsenic (1.80 μg kg−1), cadmium (0.51 μg kg−1). Chocolate-based foods contributed substantially to the higher levels of aluminium, cadmium, cobalt, chromium and nickel in sweet and savoury biscuits and bars, dairy-based desserts and croissant-like pastries. Only the contribution of chromium and barium levels were statistically different between infant and common foods, with median concentrations being slightly higher in infant foods. The results were largely comparable to those from other surveys on baby food.
       
  • Characterization of sugar composition in Chinese royal jelly by ion
           chromatography with pulsed amperometric detection
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Zuoyi Zhu, Yu Zhang, Junhong Wang, Xue Li, Wei Wang, Zhongping HuangAn ion chromatography coupled with pulsed amperometric detection (IC-PAD) method was developed for the determination of sugars in royal jelly (RJ). The method enables quantification of 19 sugars with higher sensitivity than HPLC method. Good linearity was observed in the range of 0.02–500 mg L–1 with coefficients of determination (R2) ≥ 0.9994. The limits of detection (LODs) and limits of quantification (LOQs) were in the range of 1.0–110 μg L–1 and 3.7–380 μg L–1, respectively. The average recoveries ranged from 91.0% to 108.0%. This simple method can be an effective alternative to GC method, which requires complicated purification and derivatization steps. It was used for the analysis of 100 Chinese RJ samples from three different areas and the results of analyzed sugars were found to be in agreement with those reported in literatures. The sugar profile results have suggested that some minor sugars are better markers for discrimination in relation to geographical origin.Graphical abstractGraphical abstract for this article
       
  • Determination of ellagic acid in rose matrix by spectrofluorimetry
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Agnieszka Szmagara, Agnieszka Krzyszczak, Ilona Sadok, Katarzyna Karczmarz, Magdalena Maria Staniszewska, Elżbieta Anna StefaniakAbstractEllagic acid is a naturally occurring polyphenol with many verified and alleged bioactivities. This study presents a validated, sensitive and fast spectrofluorimetric method to determine ellagic acid in rose matrix, based on the fluorescence properties of ellagic acid–borax complex in methanolic extract. In the presence of rose matrix, a calibration curve was linear in a wide concentration range from 0.5 nmol/L to 1.0 μmol/L of EA, and the detection and quantification limits of ellagic acid were 34.7 nmol/L and 0.11 μmol/L, respectively. We used the validated method to determine the content of ellagic acid in lyophilized and dried rosehip products available in Poland. The rosehip contains a significant content of ellagic acid (from 32 to 44 μg/g of dried/freeze-dried material). All spectrofluorimetric results were in good agreement with those obtained by liquid chromatography–mass spectrometry with a single quadrupole analyzer used as a reference method.
       
  • Elemental chemical composition of products derived from kefir fermented
           milk
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Aline Pereira de Oliveira, Giselaine Alves dos Santos, Cassiana Seimi Nomura, Juliana NaozukaAbstractKefir grains have been applied for milk fermentation, obtaining products derived from kefir fermented milk (kefir, Greek yogurt and whey). During fermentation, proteins become easily digestible and lactose is hydrolyzed, becoming a good option for lactose-intolerant individuals. However, fermentation process can change the essential elements distribution in kefir milk products. Therefore, the aims of the study were to evaluate the total concentration of Ca, Cu, Fe, K, Mg, Mn, Na, P, S and Zn in kefir, whey and Greek yogurt produced with kefir grains inoculated into cow’s milk. Phosphorous was the highest concentration in kefir milk fermented products ranging from 1220 ± 88 μg mL−1 (whey) to 2090 ± 27 μg g−1 (Greek yogurt), whereas Fe was the lowest concentration ranging from 6.7 ± 0.2 μg g−1 (kefir) to 8.9 ± 0.2 μg g−1 (Greek yogurt). Considering the dietary reference intake values, mainly Greek yogurt has proved to be a good source of Ca (21.2%), P (59.7%), and Fe (22.3%).
       
  • METHYLXANTHINES IN STIMULANT FOODS AND BEVERAGES COMMONLY CONSUMED IN
           BRAZIL
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Juliana de Paula Lima, Ariana FarahAbstractThis work investigated the contents of methylxanthines in 25 types of stimulating foods available in the Brazilian market, totaling 199 samples, from which 264 coffee, tea, and chocolate beverages were made using the most common preparation methods in the country. Among solid foods, soluble coffee powders showed the highest mean content of caffeine (2506 ± 477 mg/100 g), while chocolate powders showed the lowest (25 ± 6 mg/100 g). Nevertheless, dark chocolate presented the highest mean contents of theobromine (1036 ± 136 mg/100 g) and theophylline (7.8 ± 2.1 mg/100 g). Regarding beverages, soluble coffees presented the highest content of caffeine (269 ± 12 mg/100 g), followed by espresso coffees (196 ± 37 mg/100 g) and by coffees prepared by electric dripper (120 ± 19 mg/100 g). Among teas, black tea (bulk) and green maté (“chimarrão”) presented the highest caffeine contents (23 ± 8 and 22 ± 3 mg/100 g, respectively). Mean contents in cola soft drinks and energy drinks were 8.3 ± 1.2 and 35 ± 1 mg/100 g, respectively. These results suggest that foods and beverages other than coffee can increase importantly the daily intake of stimulant substances and reveals a large variation in the contents of caffeine in coffee and tea beverages, which is often unknown by the general population. The inclusion of methylxanthines’ contents in food package labels and food composition tables is an important step to increase people´s awareness of methylxanthines existence in certain types of foods.
       
  • Characterization and quantification of tannins, flavonols, anthocyanins
           and matrix-bound polyphenols from jaboticaba fruit peel: A comparison
           between Myrciaria trunciflora and M. jaboticaba
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): A. Quatrin, R. Pauletto, L.H. Maurer, N Minuzzi, S.M. Nichelle, J.F.C. Carvalho, M.R. Maróstica, E. Rodrigues, V.C. Bochi, T. EmanuelliJaboticaba, a polyphenol-rich fruit, has numerous nutraceutical properties. Studies on jaboticaba composition have focused on solvent-extractable polyphenol compounds, whereas the matrix-bound polyphenols that can be delivered during digestion have been neglected. This study aimed to characterize the polyphenol profiling of matrix-bound and free phenolic compounds in Jaboticaba peel powder (JPP) using two fruit species, Myrciaria jaboticaba (JPP-MJ) and M. trunciflora (JPP-MT). An HPLC-DAD-MS/MS method was developed and validated to analyze JPP polyphenols. The total content of free phenolic compounds was 2.4 times higher in JPP-MT than in JPP-MJ and the profile of free polyphenols differed between the two species. JPP-MT had 60.3% tannins and 33% anthocyanins, whereas JPP-MJ had 34.7% and 50.7%, respectively. The content of matrix-bound phenolic compounds was higher in JPP-MJ than in JPP-MT (15.3% vs. 4.3% of total phenolic compounds). Besides cyanidin 3-glucoside, three other compounds were identified as major: a tetragalloylglucose isomer for both species, trigalloylglucose for JPP-MT, and delphinidin-3-glucoside for JPP-MT. Phenolic profiling of JPP revealed new compounds that may contribute to health benefits after JPP consumption. Despite differences in the phenolic profile between the jaboticaba species, both JPPs are rich sources of polyphenols and could be used for promoting health benefits.Graphical abstractGraphical abstract for this article
       
  • Non-targeted detection of milk powder adulteration by 1H NMR spectroscopy
           and conformity index analysis
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Marti Mamula Bergana, Kristie M. Adams, James Harnly, Jeffrey C. Moore, Zhuohong XieAbstractA non-targeted method for classifying authentic and adulterated skim and nonfat dry milk powders (MP) by solution-state, high-field 1H NMR spectroscopy and conformity index analysis has been developed. Authentic MP samples from the global market and synthetically-adulterated MP samples involving eight adulterants were used in a pre-validation study. Adulteration was detected at the lowest concentrations (≥ 0.005 – 0.05% w/w) for samples containing nitrogen-rich, small molecules (melamine and dicyandiamide). For urea, a milk metabolite, and for sucrose and maltodextrin, the detection thresholds were higher (≥ 0.5% w/w). An NMR peak associated with ammonium sulfate was not observed; however, adulteration was indirectly detected at 5% w/w via matrix effects on milk metabolites. Adulteration by soy protein isolate and whey protein concentrate was not detected even at 5% w/w of spiking, which was attributed in part to poor protein solubility. These results provide a successful proof of concept that 1H NMR combined with conformity index analysis can support MP authentication and detect adulteration.
       
  • Development of the FAO/INFOODS/IZINCG Global Food Composition Database for
           Phytate
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Sergio Dahdouh, Fernanda Grande, Sarah Nájera Espinosa, Anna Vincent, Rosalind Gibson, Karl Bailey, Janet King, Doris Rittenschober, U. Ruth CharrondièreAbstractPhytate is widely distributed in the plant kingdom, and its significance for human nutrition has been often described. Data on phytate is available in very few composition tables, for a limited number of foods and mainly for raw products. With the aim of publishing the first global repository of analytical data on phytate, data on moisture, phytate, zinc, iron and calcium were compiled. Other aspects, such as the analytical method used, biodiversity and processing, were considered, and phytate: mineral ratios were calculated when possible. From a comprehensive literature search, over 250 references were compiled, generating 3377 entries: 39% for raw and 61% for processed foods. Most of the entries were for cereals (35%), followed by legumes (27%) and vegetables (11%). The most common analytical methods used were indirect precipitation (26%) and anion exchange (25%), while separate determination of IPs is the most recommended. The database can be used as a tool for nutrition workers to include into food composition tables and to develop programmes related to mineral deficiencies. These data will be useful for designing diets with enhanced mineral bioavailability and for improving the estimates for nutrient requirements. The database is available at the INFOODS (www.fao.org/infoods/infoods/tables-and-databases/en) and IZiNCG webpages (www.izincg.org).
       
  • Evaluation of bioactive constituents in European bladdernut (Staphylea
           pinnata L.) seed kernels
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Helena Šircelj, Rajko Vidrih, Robert Veberič, Maja Mikulic-PetkovsekAbstractThis study aimed to quantify the content of bioactive constituents of European bladdernut (Staphylea pinnata L.) seed kernels, which have been poorly examined chemically, even though they have a long history of use for food. Chlorophylls, carotenoids, tocopherols, ascorbic acid, phenolics, fatty acids, sugars and organic acids were analysed. European bladdernut kernels contain appreciable amounts of bioactive constituents. The high contents of tocopherols, carotenoids and chlorophyll make bladdernut kernels a very promising food source in comparison to other nuts. The phenolic content was lower than in other nut species. The content of total fatty acids was up to 419 g/kg fresh weight, and the ratio n-6/n-3 was 10/1. The major fatty acid was linoleic acid (45% of total fatty acids). No significant difference was found between wild and cultivated (ornamental) plants, except for shikimic acid, which was significantly higher in cultivated bladdernut. The chemical composition of the kernels makes bladdernut one of the most interesting sources of health promoting substances among seeds and nuts. The results of this study show that the utilisation of E. bladdernut seeds for food uses is worth encouraging. However, more research is needed to investigate potential antinutritive substances in bladdernut kernels.
       
  • Bioaccessibility of carotenoids, vitamin A and α-tocopherol, from
           commercial milk-fruit juice beverages: Contribution to the recommended
           daily intake
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Carla M. Stinco, Gloria Pumilia, Daniele Giuffrida, Giacomo Dugo, Antonio J. Meléndez-Martínez, Isabel M. VicarioTwenty-two commercial milk-fruit juice beverages (MFJBs) were analysed by high performance liquid chromatography with diode array detector for carotenoids, retinol and α-tocopherol content. Bioaccessibility was also investigated by in vitro enzymatic digestion. Total carotenoids content and vitamin A calculated as retinol plus pro-vitamin A carotenoids varied widely among samples as well as the bioaccessibility, depending on the formulations. The predominant carotenoid present in all the samples was β-carotene, followed by α-carotene, β-cryptoxanthin and zeaxanthin, which were not detected in all the samples. One daily consumption of MFJB (200 mL) provides on average from 5% to 11% of the Recommended Dietary Allowance (RDA) for vitamin A, depending on the age group and a slightly higher value for α-tocopherol. The bioaccessibility of bioactive carotenoids in increasing order was the following: β-carotene < α-carotene 
       
  • Eggs as a source of selenium in the human diet
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Bogumiła Pilarczyk, Agnieszka Tomza-Marciniak, Renata Pilarczyk, Jarosław Kuba, Diana Hendzel, Jan Udała, Zofia TarasewiczThe aim of this study was to determine the selenium (Se) levels in the eggs of hens, turkeys, ducks and geese. In the investigated eggs, Se concentration was found to depend on bird species, with the highest concentration seen in geese and turkey eggs and the lowest in duck eggs. Se levels in hen eggs depended also on the husbandry system: the highest mean Se concentration being found in cage eggs and the lowest in barn-laid eggs. In all examined bird species, the highest Se concentration was found in the yolk being 3.0–6.7 times higher than in the albumen. One egg can supply 16–48% of Se RDA (Recommended Dietary Allowance), depending on the bird species. Eggs appear to be a valuable source of Se for humans and can play an important role as a functional food.Graphical abstractGraphical abstract for this article
       
  • Methods of producing new nutrient data for popularly consumed multi ethnic
           foods in the UK
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): T.A. Apekey, J. Copeman, N.H. Kime, O.A. Tashani, M. Kittana, D. Walsh, M.J. MaynardAbstractMinority ethnic groups in UK disproportionately suffer from nutrition related diseases compared to the mainstream population, contributing to widening health inequalities. However, reliable nutrient composition data of the traditional foods of these ethnic groups, which play an important part in their diets, is lacking. This makes it impossible to provide adequate and culturally acceptable nutrition interventions to reduce prevalent metabolic disorders. This study aimed to identify and analyse popularly consumed African and Caribbean foods in the UK for macro and micronutrients. Various approaches including focus group discussions, individual interviews and 24 hr dietary recalls were used to identify traditional foods. Defined criteria were used to prioritise and prepare 33 composite samples (26 dishes, 4 snacks and 3 beverages) for nutrient analyses in a UK accredited laboratory. This study methodology is novel because it uses various approaches to generate new data of commonly consumed ethnic foods and traditional recipes. In addition, the approach used in preparation of the food samples enhanced their authenticity and representativeness compared to previously published work. This paper describes the procedures undertaken and analytical methods used to develop a multi ethnic nutrient data for inclusion in UK food composition tables.
       
  • Estimation of dietary flavonoid intake of the Brazilian population: A
           comparison between the USDA and Phenol-Explorer databases
    • Abstract: Publication date: May 2019Source: Journal of Food Composition and Analysis, Volume 78Author(s): Sara L. Anacleto, Franco M. Lajolo, Neuza M.A. HassimottoA lack of data regarding flavonoid food composition and flavonoid intake has limited the ability to evaluate proposed health benefits effects in populations. We estimated the dietary flavonoids intake of the Brazilian population based on the diet composition obtained through two dietary surveys, which were available from a Food Service and Brazilian Household Budget Survey, using the USDA and Phenol-Explorer databases. The mean daily estimated flavonoid intake was similar when calculated using the USDA and Phenol-Explorer databases in the Household Budget Survey (56.32 mg/day and 64.22 mg/day, respectively). Similar results were observed when calculated using both databases in a Food Service (86.66 mg/meal and 106.33 mg/meal, respectively). The major class contributor was flavanones mainly from oranges, followed by flavonols mainly from onions and apples. The main difference was found in the third flavonoid class, anthocyanidins and flavan-3-ol using the USDA and Phenol-Explorer databases, respectively. In conclusion, there was a balance of intake between the five flavonoid subclasses, which is determined to be important to diversity in a diet. Despite some technical features, both databases are a useful source of food flavonoid contents, but the method of data collection used to estimate the intake impairs great differences in the results.Graphical abstractGraphical abstract for this article
       
  • The application of multi-locus DNA metabarcoding in traditional medicines
    • Abstract: Publication date: Available online 18 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Alfred J. Arulandhu, Martijn Staats, Rico Hagelaar, Tamara Peelen, Esther KokAbstractTraditional medicines (TMs) are globally traded and the consumer market is estimated to be $83 billion per annum. The diversity of TM matrices and poor quality of DNA extracted from highly processed TMs makes it challenging to apply standardized DNA-based procedures for ingredient analysis. In the present study, multiple DNA extraction methods were compared for the ability to obtain amplifiable DNA from TMs belonging to different matrices. The best performing DNA extraction was used to successfully obtain DNA from 18 TMs that were subsequently analyzed with a multi-locus DNA metabarcoding method to assess the species composition. In the analysis mini-barcodes accounted for the identification of most of the taxa in the TMs. The plant (ITS2) and animal (mini-16S) mini-barcode markers showed to allow species level identification of targets. In a few cases, full-length barcode markers, requiring higher quality DNA, proved to be critically informative at this level. The applied strategy resulted in the identification of a wide range of declared and undeclared ingredients, including endangered species (Ursus arctos and Aloe sp.). In 14 TMs less than 65% of the identified taxa matched the product label, and in two TMs none of the identified species matched the ingredients list. The current study shows that a multi-locus DNA metabarcoding approach is an informative analytical tool for species identification in TMs, including the potential identification of endangered species.
       
  • Nutritional composition of processed baby foods targeted at infants from
           0–12 months
    • Abstract: Publication date: Available online 15 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): M Gómez-Martín, S Arboleya, M Gueimonde, S GonzálezAbstractIn the last decade, there has been an increasing demand for ready-to-eat infant meals in Spain. However, the used food composition databases do not include processed products intended for infants under 12 months of age. Thus, we aimed at the creation of a food composition table including these products. Nutritional composition data were collected from the label of 568 products including infant formula, cereal products and complementary foods (mixed puree or snacks and desserts); additionally, breast-milk (11 preterm and term samples) nutritional composition were estimated from scientific publications available to date. Information was compiled into a table available in “open access” at the website http://ucc.uniovi.es/formacioncientifica/recursosinv including information about 53 dietary components of infant formula, 28 for breast milk, 30 for cereal products and 14 for complementary foods. The infant formula´s composition from 0 to 6 months were found similar to the values reported for mature breast milk (10–12 weeks) but different from breast milk from 1 to 4 weeks. One serving of cereals has been found to satisfy more than the 50% of the DRI for protein and carbohydrates. This information constitutes an essential step in order to understand the diet-health relationships in the early stages of life in the Spanish population.
       
  • Effect of salting and pressing on quality characteristics of spotted
           sardine (Amblygaster sirm) during different storage conditions
    • Abstract: Publication date: Available online 14 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Michael Wawire, Negasi Tsighe, Abdu Mahmud, Bereket Abraha, Irene Wainaina, Solomon Karimi, Zekeria AbdulkerimAbstractThe effect of pre-treatment (salting and pressing) on the keeping qualities of spotted sardine (Amblygaster sirm) was investigated. Fish were stored under two different conditions of temperature and relative humidity: Massawa ambient conditions (M; 30–35 °C/46–55%) and air conditioned room (A; 25–29.5 °C/48–61%). Microbiological analysis (total plate count, total coliforms, E. coli, S. aureus, Salmonella spp., V. parahaemolyticus, halophilic count and total fungal count), biochemical analysis (crude protein, moisture, fat, ash, mineral content, pH, salt content, color), lipid oxidation (total lipids, free fatty acids (FFA), peroxide value (PV), thiobarbituric acid value (TBARS), p-anisidine value) and sensory properties were measured on a weekly basis (6 weeks).There was a decrease in the moisture content but no significant changes (p 
       
  • Variations in the nutrients and bioactive compounds of different
           accessions of the West African pear (Dacryodes edulis): implications for
           dietary intake assessment and health
    • Abstract: Publication date: Available online 14 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Henrietta Ene-Obong, Godwin Igile, Anthonia Ekpo, Eneji Egbung, Michael AgboAbstractThis study was designed to determine the variation in the nutrients and bioactive compounds of different accessions of the African pear (Dacryodes edulis). Eleven accessions of fresh fruits of Dacryodes edulis were obtained from four different locations in Southern Nigeria. They were washed with distilled water and dried at room temperature. The edible endocarp was separated from the seed manually; cut into fine pieces, dried in an air oven and ground into fine powder for analysis. Moisture, protein, fat, ash, minerals and β-carotene contents were determined using standard methods. Gas Chromatography-Mass-Spectroscopy (GC-MS) was used to determine other bioactive components, and vitamin E. Two-way Analysis of Variance (ANOVA) was used to analyze the data; means were separated and significance accepted at P  0.05) values for all minerals studied except for potassium, zinc and phosphorus, Sodium and copper showed no significant (p > 0.05) differences due to accessions or locations. There were marked location differences in the mean potassium (527 ± 43.8 to 920 ± 60.5 mg/100 g), zinc (0.8 ± 0.08 to 2.75 ± 1.07 mg/100 g) and to a lesser extent in phosphorus (12 ± 1.96 to 24 ± 4.00 mg/100 g) content of the African pear, compared to other minerals where values from at least three location were similar (p > 0.05).. GC-MS analysis showed abundance of plant sterols (γ- & β-sitosterol, ergosterol and campesterol) ranging from 0.07- 44.87% and present in ten accessions s; γ-sitosterol was the most abundant. Vitamin E (0.69 - 12.12%) was identified in seven accessions. Caffeine (0.99-14.31%) was found in four, while squalene (0.12 to 7.95%) was identified in eight of the accessions. Dacryodes edulis is a fruit to be exploited for its nutritional, and therapeutic industry potentials.
       
  • 12th IFDC 2017 Special Issue - Iodine, Selenium and Iron contents in
           Portuguese key foods as consumed
    • Abstract: Publication date: Available online 11 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Inês Delgado, Marta Ventura, Sandra Gueifão, Inês Coelho, Ana Cláudia Nascimento, José Armando L. Silva, Isabel CastanheiraIodine, selenium and iron are micronutrients essential for thyroid hormone synthesis causing their low plasma levels an additional risk of autoimmune thyroid diseases. A Portuguese TDS pilot study representative of diets in Portugal was carried out, since foods are the main natural sources of these micronutrients. Six hundred and twenty-four samples were collected based on local markets and later analysed in pools of ten meat samples, twenty-seven fish, nine chicken eggs and six cow dairy products. The iodine and selenium contents were determined using ICP-MS after alkaline (iodine) or acid digestion (selenium) and iron by ICP-OES after acid digestion. The highest content of three oligoelements was detected in fish. Meat had lower iodine content and the dairy products lower selenium and iron levels. Sardine presented significant different levels in summer and winter for iodine, and in summer and autumn for selenium, mackerel had diverse contents of iron in summer and autumn. The contribution of salmon and milk for iodine RNI was around 40%, for children and adults. Shrimp is also the food with more selenium, exceeding 1.5 times the % RNI for children and adults females, while iron maximum contribution was observed in meat for children and adult males.Graphical Graphical abstract for this article
       
  • Edible caterpillars of Imbrasia truncata and Imbrasia epimethea contain
           lipids and proteins of high potential for nutrition
    • Abstract: Publication date: Available online 8 March 2019Source: Journal of Food Composition and AnalysisAuthor(s): Aymar Rodrigue Fogang Mba, Germain Kansci, Michèle Viau, Rodolphe Rougerie, Claude GenotAbstractImbrasia truncata and I. epimethea caterpillars were evaluated as dietary protein and lipid sources. They contained approximately 7.0 g/100 g fresh weight (FW) of lipids and 20.0 g/100 g FW of proteins calculed with determined nitrogen to protein conversion factors: 6.01 ± 0.21 and 6.27 ± 0.15 for I. truncata and I. epimethea, respectively. Unsaturated fatty acids represented about 2.63 ± 0.21 g/100 g FW for I. truncata and 3.24 ± 0.21 g/100 g FW for I. epimethea, with α-linolenic acid as major fatty acid (around 1.88 ± 0.15 g/100 g FW for I. truncata 2.17 ± 0.13 g/100 g FW for I. epimethea) and very low n-6/n-3 ratios: 0.15 (I. truncata) and 0.27 (I. epimethea). Polar lipids (phospholipids and glycolipids + sulfolipids), representing between 4 and 6% of lipids, contained little amounts of arachidonic acid (C20:4n-6). The major tocopherol isomer was α−tocopherol in I. truncata (0.52 ± 0.08 g/100 g FW) and γ−tocopherol in I. epimethea (1.00 ± 0.08 g/100 g FW). The proteins of both insect included all indispensable amino acids at amounts (mg/g protein) higher than the indispensable amino acid requirement patterns recommended by WHO/FAO/UNU (2007). In conclusion, Imbrasia caterpillars exhibit a great nutritional potential due to the presence of good quality proteins and healthy fat
       
  • A validated NMR method for the quantitative determination of rebaudioside
           A in commercial sweeteners
    • Abstract: Publication date: Available online 27 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): David Paniagua-Vega, Norma Cavazos-Rocha, Ariana A. Huerta-Heredia, Aída Parra-Naranjo, Verónica M. Rivas-Galindo, Noemí Waksman, Alma L. SaucedoAbstractIn recent years, the demand for rebaudioside A (Reb A) in the food industry has increased due to its sweetening power and organoleptic properties. Currently, there is a large variety of food products on the market for human consumption containing Reb A, and among them, sweeteners stand out. In the present work, a strategy for the quantification of Reb A in commercial sweeteners using quantitative 1H nuclear magnetic resonance (qHNMR) with an external standard method applying the pulse length–based concentration determination (ERETIC2) is described. The developed qHNMR method notably satisfies the validation parameters, such as linearity, precision, accuracy, reproducibility, robustness, limit of detection, and limit of quantification (LOQ). The lineal range was established between 0.3 to 14.8 mM. The LOQ (0.3 mM) was sufficiently low to assess the quantification of Reb A in analysed samples. Intraday and intermediate precision were evaluated in different matrices and the percent relative standard deviation (%RSD) founded were lower than 1.93, and 2.79, respectively. Additionally, this qHNMR procedure has advantages such as a fast analysis time, easy sample preparation and low generation of solvent waste, which represents an environmentally responsible analytical alternative for the determination of Reb A in commercial sweeteners.
       
  • Stable carbon isotopic composition indicates large presence of maize in
           Brazilian soy sauces (shoyu)
    • Abstract: Publication date: Available online 5 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): M.C. Morais, T.A. Pellegrinetti, L.C. Sturion, T.M.S. Sattolo, L.A. Martinelli
       
  • Letter to the Editor on Cistus incanus a promising herbal tea rich in
           bioactive compounds: LC–MS/MS determination of catechins, flavonols,
           phenolic acids and alkaloids—A comparison with Camellia sinensis,
           Rooibos and Hoan Ngoc herbal tea
    • Abstract: Publication date: Available online 2 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Dalene de Beer
       
  • Response to Letter to the Editor on Cistus incanus a promising herbal tea
           rich in bioactive compounds: LC–MS/MS determination of catechins,
           flavonols, phenolic acids and alkaloids—A comparison with Camellia
           sinensis, Rooibos and Hoan Ngoc herbal tea
    • Abstract: Publication date: Available online 2 February 2019Source: Journal of Food Composition and AnalysisAuthor(s): Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Robert Frankowski
       
  • Discussion about stable carbon isotopic composition indicates large
           presence of maize in Brazilian soy sauces (shoyu)Response to “Discussion
           about stable carbon isotopic composition indicates large presence of maize
           in Brazilian soy sauces (shoyu)”
    • Abstract: Publication date: Available online 15 December 2018Source: Journal of Food Composition and AnalysisAuthor(s): Hao Dong, Kaijun Xiao, Maristela Calvente Morais, Luiz Antonio MartinelliAbstractIn a recent paper published in this journal by Morais et al., carbon and nitrogen (N) isotopic compositions were determined by element analyzer-isotope ratio mass spectrometry (EA-IRMS), and were firstly applied to test the presence of C-4 carbon in soy sauces (shoyu) produced in Brazil. Results indicated that most of the shoyu in Brazil contained < 20% soy, and the dominant cereal was maize due to its cheaper price. However, the authors have greatly over interpreted their data set and thus the subsequent conclusions drawn now require critical comment and discussion. The sample size was not enough to support any conclusion about them. In addition, the stewing process in the production of shoyu could significantly affect the degree of the isotopic fractionation, resulting in the unreliable δ13C and δ15N values of shoyu. Therefore, more samples should be determined for a more reliable method validation and several measures should be taken to eliminate or reduce the isotopic fractionation caused by external processing conditions before determination.
       
 
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