Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content |
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| Affiliation: | 1. Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323, Nantes Cedex 3, France;2. EBSI Team, Research laboratory CEISAM: Chimie et Interdisciplinarité, Synthèse, Analyse, Modélisation, UMR 6230 (CNRS and University of Nantes), 2 Chemin de la Houssinière, 44300, Nantes, France;1. Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey;2. Analytical Chemistry Division, Faculty of Pharmacy, Gazi University, Etiler 06330, Ankara, Turkey;1. Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany;2. Applied Bioinformatics, Dept. of Computer Science, University of Tübingen, Sand 14, 72076 Tübingen, Germany;3. Institute for Bioinformatics and Medical Informatics, University of Tübingen, Auf der Morgenstelle 10, 72076 Tübingen, Germany;4. Biomolecular Interactions, Max Planck Institute for Developmental Biology, Max-Planck-Ring 5, 72076 Tübingen, Germany;5. Translational Bioinformatics, University Hospital Tübingen, Hoppe-Seyler-Str. 9, 72076 Tübingen, Germany;6. Center for Hybrid Nanostructures (CHyN), Department of Physics, University of Hamburg, Luruper Chaussee 149, 22761 Hamburg, Germany |
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| Abstract: | BackgroundFood fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificial increases in weight or volume caused by replacement, dilution, addition or removal of some ingredients. Hardly 68% of the food fraud violations are produced in animal and vegetable products with high fat content (27% meat, 13% fish, 11% oils, 10% dairy products, 4% nuts and seeds and 3% animal by-products) becoming a crucial issue for food processing industries.Scope and approachThe present review focuses on the main authentication techniques and methods employed to clarify the authenticity of both animal and vegetable fat food products emphasizing the importance of the use of robust and reliable analytical techniques combined with multivariate analyses.Key findings and conclusionsTargeted approaches, such as chromatography and DNA-based methods, combined with multivariate analysis have shown high accuracy, sensitivity and selectivity, allowing the simultaneous evaluation of multiple analytes. In addition, non-target methods, such as those based on spectroscopic techniques, have been used to establish the geographic origin of food products with quick response, low cost, non-destructive character and also offering the possibility to be miniaturized. |
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| Keywords: | Food authentication Animal products Vegetable oils and nuts Geographical origin Analytical techniques Multivariate analysis |
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