•Hydroxyproline is present in gelatin and collagen, not in plant-based samples.•Plant- and animal-based samples can be distinguished based on hydroxyproline.•The hydroxyproline assay can be used to ...identify halal-critical ingredients.
Gelatin and collagen are considered halal-critical ingredients as they are typically derived from either bovine or porcine animals. Current analytical methods for determining the sources of gelatin and collagen suffer from limitations in terms of robustness and false positives in peptide matching. Thus, the aim of this study was to investigate the utility of monitoring hydroxyproline, a signature amino acid for gelatin and collagen, for identifying potentially haram foodstuffs. To determine the hydroxyproline profiles among animal- and plant-based samples, one-way univariate analysis of variance followed by pair-wise comparison was used to establish statistical significance. Multivariate chemometric analysis through principal component analysis revealed a discrete distribution pattern among 59 samples due to hydroxyproline variability. Finally, inter- and intra-laboratory comparisons demonstrated the validity and robustness of hydroxyproline determination according to ISO 17025. Thus, this preliminary identification technique will aid the identification of potentially haram foodstuffs.
This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and ...sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.
Coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices as it carries more minerals, antioxidants, and vitamins.
A study was carried out to determine the physicochemical characteristics of the oil derived from papaya seeds of the Hong Kong/Sekaki variety. Proximate analysis showed that seeds of the Hong ...Kong/Sekaki variety contained considerable amount of oil (27.0%). The iodine value, saponification value, unsaponifiable matter and free fatty acid contents of freshly extracted papaya seed oil were 76.9 g I2/100g oil, 193.5 mg KOH/g oil, 1.52% and 0.91%, respectively. The oil had a Lovibond color index of 15.2Y + 5.2B. Papaya seed oil contained ten detectable fatty acids, of which 78.33% were unsaturated. Oleic (73.5%) acid was the dominant fatty acids followed by palmitic acid (15.8%). Based on the high performance liquid chromatography (HPLC) analysis, seven species of triacylglycerols (TAGs) were detected. The predominant TAGs of papaya seed oil were OOO (40.4%), POO (29.1%) and SOO (9.9%) where O, P, and S denote oleic, palmitic and stearic acids, respectively. Thermal analysis by differential scanning calorimetry (DSC) showed that papaya seed oil had its major melting and crystallization transitions at 12.4°C and –48.2°C, respectively. Analysis of the sample by Z-nose (electronic nose) instrument showed that the sample had a high level of volatile compounds.
This article focuses on the comparative study of quantitative and qualitative content of amino acids of raw and dry camel milk and shubat. Dry samples of camel milk and shubat were obtained by freeze ...drying. The amino acid composition of the samples is determined by HPLC. After drying camel milk and shubat, a significant change in the quantitative content of amino acids was observed. In dry camel milk and shubat, a low content of hydroxyproline is observed (0.91 ± 0.06 ng and 0.73 ± 0.06 ng). A relatively low cysteine content was also observed in dry shubat (1.71 ± 0.07 ng). After moisture removal, the percentage of phenylalanine increases slightly in camel milk and in shubat (4.94 ± 0.22%, 4.87 ± 0.12%, respectively). Powdered camel milk and shubat is characterized by a high content of branched-chain amino acids: valine (16.94 ± 0.47 ng and 22.88 ± 0.40 ng), isoleucine (16.79 ± 0.84 ng and 22.82 ± 0.55 ng) and leucine (25.08 ± 0.55 ng and 33.47 ± 0.60 ng).
The oils obtained from three Indonesian avocado (Persea americana) cultivars namely Merah bundar, Ijo bundar and Ijo panjang, were compared to the oils obtained from imported Fuerte and Shepard ...avocado varieties in terms of lipid characteristics and tocopherol content. The oils of all avocado varieties existed in a semisolid form, except that of the Fuerte variety. Free fatty acids and peroxide levels in the oils obtained from locally grown avocado were lower than the levels in the oils obtained from imported avocados, implying that local avocado oils have a better oxidative stability. Interestingly, the tocopherol (alpha, beta, gamma and delta) content of local avocado oils was also much higher than that of imported avocado oils. Meanwhile, differences in the FTIR spectrum of avocado oils were found at frequencies of 1034 and 968 cm
−1
. There were also some differences in the fatty acid and triacylglycerol composition of avocado oils. Due to these differences, the physicochemical characteristics and the solidification and thermal profiles of the oils obtained from local avocado cultivars were completely different from those of the imported avocado varieties (Fuerte and Shepard).
•VitAto SPS film has better mechanical and thermal properties than the Anggun SPS film.•Glycerol-plasticized SPS films showed lower tensile strength and higher flexibility than the ...sorbitol-plasticized SPS films.•The incorporation of thymol in the SPS films increased the water solubility and flexibility.•Active SPS films reduced E. coli growth in liquid media.•Active SPS films inhibited fungal growth on cherry tomato samples.
Sweet potato starch (SPS) films from local Malaysia varieties particularly, VitAto (orange-fleshed) and Anggun (purple-fleshed) were developed to characterize the physical, mechanical, thermal, and antimicrobial properties. The SPS films were fabricated by solvent casting technique, incorporating different types and concentrations of plasticizer including sorbitol (S) and glycerol (G) at 0, 15, and 30 % of starch. The VitAto SPS films exhibited higher brightness and lower solubility in water than the Anggun SPS films. The plasticized SPS films with 15 % plasticizer demonstrated better tensile strength (TS) and elongation at break (EaB) than the films containing 30 % plasticizer. For the plasticized VitAto SPS films at 15 % loading, the glycerol and sorbitol-plasticized films demonstrated better mechanical and thermal properties than the plasticized Anggun SPS films. The addition of 5 % thymol into SPS films increased the film solubility in water and improved the EaB, while the TS was reduced remarkably. Functional chemical analysis confirmed the presence of intermolecular interaction between the film’s components. The SPS films with thymol showed positive inhibition against Staphylococcus aureus and Escherichia coli in liquid media. Qualitative observations revealed that the active SPS films was able to reduce the growth of fungal on cherry tomato samples and retained the firmness of the food sample. The active SPS films have the potential to be used in food packaging in order to prolong the shelf life of perishable food products.
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•n-alkane profiles was used to differentiate lard from beef, chicken and mutton fats.•Lard and other animal fats were clustered distinctly by multivariate statistics.•Potential ...biomarker was proposed such as n-alkane, tetracosane (C24).•Tetracosane is the major alkane in lard with a composition of 15.72%
Adulteration of lard with other fats and oils in food production affects many areas including economics, religion, and health. Previous studies discriminated lard based on major components of fats, i.e. triglycerides and fatty acids. This study aimed to differentiate lard and other animal fats (beef, chicken and mutton fat) based on n-alkane profiles established by gas chromatography-mass spectrometry (GC–MS). Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) were able to initiate clustering of lard and other animal fats. Good result was obtained using Random Forest (RF) and Partial Least Squares-Discriminant Analysis (PLS-DA). Statistical models propose tetracosane (C24) as a potential n-alkane marker and it was found that C24 was the major alkane with composition of 15.72% (GC–MS) of total alkanes identified. Based on this finding, more interesting study may potentially be explored for the interest of various fats and oils consumers in vast applications especially using chemometrics analysis.
The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% ...to 30%
) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at -26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of -36 °C to -41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process.
•VOC markers can be used to differentiate honey from different stingless bee.•Honey chemical profiles are consistent with phylogenetic clustering.•Physicochemical and VOC profiles of stingless bee ...honey aid in honey authentication.
Identification of honey origin based on specific chemical markers is important for honey authentication. This study is aimed to differentiate Malaysian stingless bee honey from different entomological origins (Heterotrigona bakeri, Geniotrigona thoracica and Tetrigona binghami) based on physicochemical properties (pH, moisture content, ash, total soluble solid and electrical conductivity) and volatile compound profiles. The discrimination pattern of 75 honey samples was observed using Principal Component Analysis (PCA), Hierarchical Clustering Analysis (HCA), Partial Least Square-Discriminant Analysis (PLS-DA), and Support Vector Machine (SVM). The profiles of H. bakeri and G. thoracica honey were close to each other, but clearly separated from T. binghami honey, consistent with their phylogenetic relationship. T. binghami honey is marked by significantly higher electrical conductivity, moisture and ash content, and high abundance of 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, 2,6,6-trimethyl-1-cyclohexene-1-acetaldehyde and ethyl 2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propan-2-yl carbonate. Copaene was proposed as chemical marker for G. thoracica honey. The potential of different parameters that aid in honey authentication was highlighted.
Analytical approaches of meat authentication in food Sajali, Nurhayatie; Wong, Sie Chuong; Abu Bakar, Suhaili ...
International journal of food science & technology,
April 2021, Volume:
56, Issue:
4
Journal Article
Peer reviewed
Open access
Summary of analytical approaches for meat authentication.
Summary
Meat industry sector is likely exposed to illegal practices which involve replacement of meat ingredients with other animal species. ...Meat products are commonly modified during processing, and the cases have been rampant in certain part of the world. Meanwhile, individual consumption patterns are affected by religious belief and health reason. For instance, Muslims and Jews are prohibited from consuming pork and allergic reaction to certain meat species affects choices of meat products. Thus, food authentication is vital as it offers protection to consumers from fraudulent act. Numerous authentication techniques have been developed to tackle food fraud issues. Authentication methods are categorised mainly as targeted analysis which provides quantitative outcome and non‐targeted analysis which offers qualitative result. In the present review, both targeted and non‐targeted analyses for meat species authentication are discussed based on previous research conducted using these methods and how they serve the purpose for authentication.
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