Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products

Foods based on sweet lupin proteins are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease. When promoting lupin-based foods for inclusion in a daily diet, the thermal damage suffered during processing is of relevance to the bioactive and nutritional quality of the food product. N-(2-furoylmethyl)-L-lysine (furosine) quantification demonstrates that currently available sweet lupin protein isolates have a thermal damage comparable to or lower than other traditional food ingredients, and are a good source of lysine in non-dairy products. In lupin-based foods claiming to have cholesterol-lowering potential, shotgun proteomics offers itself as a fast and effective screening method for assessing the biological availability of active peptides. Such a method is readily applicable to other legume-enriched food products.     

Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents

The formation of acrylamide during heating of certain foodstuffs constitutes a potential health hazard. The health risk assessment should be based on knowledge about the relation between dietary exposure to acrylamide and internal doses of acrylamide and its genotoxic metabolite glycidamide. The primary aim of this study in mice was to measure these relationships at low levels of acrylamide intake through the diet. A secondary aim was to clarify which extraction method should be used when analyzing acrylamide in food in order to obtain a correct measure of the acrylamide that is available for absorption. In the analysis procedure, alkaline extraction has earlier shown much higher measured acrylamide levels in certain foods compared to water extraction. In this subcronic study the administered diets were composed to give five levels of acrylamide intakes between 3 and 50 mug/kg body weight per day (calculated on figures obtained after water extraction). Internal doses of acrylamide and glycidamide were measured through hemoglobin (Hb)-adducts. The results showed linear relationships between the exposure of acrylamide and Hb-adduct levels from both acrylamide and glycidamide at these low exposure levels. The study also showed that the "extra" acrylamide measured with alkaline extraction does not correspond to bioavailable acrylamide.     

Evaluation of QuEChERS method for the determination of organochlorine pesticide residues in selected groups of fruits

This paper reports a method for organochlorine pesticide determination in selected fruit species where pesticide residues were extracted and cleaned using a buffered QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method, followed by GC–MS analysis. The method results showed the matrix-matched calibration curve linearity was >0.99 for all target analytes. With pesticide recovery rates (spiked at 0.008 mg kg⁻¹) ranging from 70% to 120%, and RSD values <17% for most compounds, the limit of quantification ranged from 0.001–0.013 mg kg⁻¹. Finally, the method ruggedness was further demonstrated by analysis of actual commercial fruits and baby food samples.     

Bioaccumulation of dioxin-like substances and selected brominated flame retardant congeners in the fat and livers of black pigs farmed within the Nebrodi Regional Park of Sicily

An observational study was designed to assess the bioaccumulation of polychlorodibenzodioxins (PCDD) and polychlorodibenzofurans (PCDF), dioxin-like polychlorobiphenyls (DL-PCB), and 13 selected polybromodiphenylethers (PBDE) in autochthonous pigs reared in the Nebrodi Park of Sicily (Italy). Perirenal fat and liver samples were drawn from animals representative of three different outdoor farming systems and from wild pigs and then analyzed for the chemicals mentioned previously. The highest concentrations of PCDD + PCDF and DL-PCB were detected in the fat (0.45 and 0.35 pg World Health Organization toxicity equivalents [WHO-TE] per g of fat base [FB], respectively) and livers (12.7 and 3.28 pg WHO-TE per g FB) of the wild group, whereas the free-ranging group showed the lowest levels (0.05 and 0.03 pg WHO-TE per g FB in fat and 0.78 and 0.27 pg WHO-TE per g FB in livers). The sum of PBDE congeners was highest in wild pigs (0.52 ng/g FB in fat and 5.64 ng/g FB in livers) and lowest in the farmed group (0.14 ng/g FB in fat and 0.28 ng/g FB in livers). The contamination levels in fat and livers of outdoor pigs had mean concentration values lower than those levels reported for intensively indoor-farmed animals. In wild pigs, bioaccumulation was associated with their free grazing in areas characterized by bush fires. The results of this study aid to emphasize the quality of the environment as a factor to guarantee food safety in typical processed pig meat products, specifically from outdoor and extensive Nebrodi farming systems.     

The application of d-SPE in the QuEChERS method for the determination of PAHs in food of animal origin with GC–MS detection

This paper reports the evaluation of the Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) method for the determination of polycyclic aromatic hydrocarbons (PAHs) in food of animal origin with GC–MS detection. Although in the available literature, there is a lot of information about sample preparation method for PAHs determination in food samples, but the QuEChERS method application for PAHs determination in food of animal origin has not been reported as yet. The results showed that the best recovery ratios 72.4–110.8 % with relative standard deviation lower than 10 % for all determined compounds were received for the method with ethyl acetate as an extraction solvent, primary–secondary amine and C₁₈ sorbents and evaporation to dryness and dissolving the residues in the hexane. The limit of quantification ranged from 0.0003 to 0.0030 mg kg^?1 for pyrene and benzo[a]anthracene, respectively. This method was also used for the determination of PAHs in 15 samples of pork ham. In 8 of 15 samples selected, PAHs were identified. It was observed that in 6 cooked ham and one smoked and cooked samples, any PAHs were found. In other samples, which were smoked and roasted, some low concentration of PAHs was detected. In one sample benzo[a]pyrene (0.0015 mg kg^?1), in one sample benzo[b]fluoranthene (0.0015 mg kg^?1) and in one sample chrysene (0.0024 mg kg^?1) were detected. A number of other less harmful PAHs were also determined. There were no exceedances of maximum levels (according to Commission Regulation (EU) No 835/2011) for determined PAHs in any of the analysed samples.     

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

This study was carried out in order to check for the influence of drying parameters on the phenolic compounds and antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures: (1) air temperature at 55 °C; (2) air temperature at 75 °C. Whole fresh and dried fruits were assessed for: phenolics, ascorbic acid, antioxidant activity and redox potential (all parameters were calculated on a dry matter basis). Analysis of data shows that the decrease in chlorogenic and neochlorogenic acid in Cafona cultivar is higher at the lower drying temperature. Catechin showed the same behaviour of hydroxycinnamic acids in both cultivars, while the decrease in the other compounds was significantly more marked in the sample dried at 75 °C. The antioxidant activity increased significantly in Cafona fruits and this increase was confirmed by a diminution of the redox potential.     

The choice of homogenisation equipment affects lipid oxidation in emulsions

Milk proteins are often used by the food industry because of their good emulsifying properties. In addition, they can also provide oxidative stability to foods. However, different milk proteins or protein components have been shown to differ in their antioxidative properties, and their localisation in emulsions has been shown to be affected by the emulsification conditions. The objective of this study was to investigate the influence of homogenisation equipment (microfluidizer vs. two-stage valve homogeniser) on lipid oxidation in 10% fish oil-in-water emulsions prepared with two different milk proteins. Emulsions were prepared at pH 7 with similar droplet sizes. Results showed that the oxidative stability of emulsions prepared with sodium caseinate was not influenced by the type of homogeniser used. In contrast, the type of homogenisation equipment significantly influenced lipid oxidation when whey protein was used as emulsifier, with the microfluidizer resulting in lower levels of oxidation.     

Iron-ruthenium catalyst for the water-gas shift reaction

Iron-ruthenium catalysts prepared by impregnation of calcination products of -, , -and -iron oxide-hydroxides with either ruthenium chloride or ruthenium red were tested for the activity for the water-gas shift reaction. The effect of support, ruthenium containing impregnation agent and thermal treatment on catalyst performance was discussed.     

Preferential reduction in adipose tissue α-linolenic acid (18∶3ω3) during very low calorie dieting despite supplementation with 18∶3ω3

We have previously reported that the relative content of 18∶3ω3 in adipose triglyceride (TG) of women was reduced following major weight loss while on a very low calorie diet (VLCD). In an attempt to prevent this loss of 18∶3ω3 reserves, we have tested two VLCD supplemented with varying amounts of 18∶3ω3. The formula (FORM) and food VLCD (2.1–3.0 MJ or 500–700 kcal/d) contained 20 g/d of fat and provided the recommended dietary allowance for minerals and vitamins. FORM subjects (Group 1) were 5 women [initial body mass index (BMI) of 36.8, 168% ideal body weight (IBW) who received 20 g/d of canola oil (1.6 g 18∶3ω3). Their mean weight loss was 23.9 kg in a 4–5 mon period. Food VLCD subjects (Group 2) were 6 women (BMI 33.9, 155% IBW) supplemented with 2 g/d of linseed oil (1.1 g 18∶3ω3). Their mean weight loss was 17.4 kg in a 2–3 mon period. Needle biopsies of adipose tissue were obtained from Group 1 before, at midpoint and after weight loss; and from Group 2 before and after weight loss. The adipose TG and serum (Group 1) were separated and their fatty acid composition determined by thin-layer and gas chromatography. In Group 1, adipose 18∶3ω3 fell from 0.65 to 0.59 wt%, then to 0.52 wt% during weight loss. In Group 2, it fell from 0.77 to 0.64 wt%. The fall in adipose 18∶3ω3 with weight loss was significant atP=0.01 (Group 1) andP<0.01 (Group 2). There were no differences between responses to the 1.1 g/d or 1.6 g/d 18∶3ω3 supplements. The relative content of 18∶3ω3 in serum free fatty acids from Group 1 was reduced after major weight loss. Thus, in both groups the ω3 supplementation did not help to maintain adipose tissue 18∶3ω3 during rapid weight loss, and its decrement may affect circulating lipid pools. As adipose 18∶2ω6 did not change with weight loss, this reduction in the ratio of ω6 precursor to ω3 precursor could eventually alter the balance of their products as well. This work was presented in part at the North American Society for the Study of Obesity, Sacramento, California, 1991.