CHEMICAL ANALYSIS OF FOOD: TECHNIQUES AND APPLICATIONS PDF

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CHEMICAL ANALYSIS OF FOOD: TECHNIQUES AND APPLICATIONS YOLANDA PICÓ Department of Medicine Preventive, Faculty of Pharmacy, University of Valencia, Spain AMSTERDAM • BOSTON • HEIDELBERG • LONDON NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Academic Press is an im...

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CHEMICAL ANALYSIS OF FOOD: TECHNIQUES AND APPLICATIONS YOLANDA PICO´ Department of Medicine Preventive, Faculty of Pharmacy, University of Valencia, Spain

AMSTERDAM • BOSTON • HEIDELBERG • LONDON NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Academic Press is an imprint of Elsevier

Academic Press is an imprint of Elsevier 225 Wyman Street, Waltham, MA 02451, USA 525 B Street, Suite 1900, San Diego, CA 92101-4495, USA The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, UK Radarweg 29, PO Box 211, 1000 AE Amsterdam, The Netherlands First edition 2012 Copyright Ó 2012 Elsevier Inc. All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier .com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/ locate/permissions, and selecting Obtaining permission to use Elsevier material. Notice No responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of product liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made. Library of Congress Cataloging-in-Publication Data Chemical analysis of food: techniques and applications/edited by Yolanda Pico´. p. cm. Includes bibliographical references and index. ISBN 978-0-12-384862-8 (hardback) 1. Food--Analysis. 2. Food--Composition. I. Pico´, Yolanda. TX545.C434 2012 664’.07--dc23 2012008570 British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. For information on all Academic Press publications visit our web site at elsevierdirect.com Printed and bound in USA 12 13 14 15 16 10 9 8 7 6 5 4 3 2 1 ISBN: 978-0-12-384862-8

Contributors

Ouissam Abbas Walloon Agricultural Research Centre (CRA-W), “Henseval” building, Chausse´e de Namur, 24, 5030 Gembloux, Belgium

M.S. Cosio Department of Food Technology, University of Milan, Via Celoria, Milan, Italy Barbara d’Acampora Zellner Dipartimento Farmacochimico, Facolta` di Farmacia, Universita` di Messina, Viale Annunziata, Messina, Italy

Eugenio Aprea IASMA Research and Innovation Centre, Food Quality and Nutrition, Area, Via E. Mach, S. Michele all’Adige (TN), Italy

Photis Dais NMR Laboratory, Department of Chemistry, University of Crete, Voutes campus, Heraklion, Crete, Greece

Kavita Arora Advanced Instrumentation Research Facility, Jawaharlal Nehru University, New Delhi 110067, India

Pierre Dardenne Walloon Agricultural Research Centre (CRA-W), ’Henseval’ building, Chausse´e de Namur, 24, 5030 Gembloux, Belgium

Vincent Baeten Walloon Agricultural Research Centre (CRA-W), ’Henseval’ building, Chausse´e de Namur, 24, 5030 Gembloux, Belgium Damia` Barcelo´ Departmento of Environmental Chemistry, IDAEA-CSIC, Barcelona, Spain. Catalan Institute for Water Research (ICRA), Girona, Spain

Paola Dugo Dipartimento Farmaco-chimico, Facolta` di Farmacia, Universita` di Messina, Viale Annunziata, Messina, Italy. Universita` CampusBiomedico, Via Alvaro del Portillo, Roma, Italy Giovanni Dugo Dipartimento Farmaco-chimico, Facolta` di Farmacia, Universita` di Messina, Viale Annunziata, Messina, Italy

Simona Benedetti Department of Food Technology, University of Milan, Via Celoria, Milan, Italy Carlo Bicchi Dipartimento di Scienza e Tecnologia del Farmaco, Universita` degli Studi di Torino, Via Pietro Giuria n 9, Turino, Italy

Lisa Elviri Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Universita` degli studi di Parma, Parco Area delle Scienze 17/a, Parma, Italy Marinella Farre´ Departmento of Environmental Chemistry, IDAEA-CSIC, Barcelona, Spain

Pierre-Antoine Bonnet Laboratories and Control Department, Agence Franc¸aise de Se´curite´ Sanitaire des Produits de Sante´ (AFSSAPS), 635 rue de la Garenne, 34740 Vendargues, France

Michele Forina Department of Drug and Food Chemistry and Technology, University of Genova, Via Brigata Salerno, 13, Genova, Italy Virginia Garcı´a-Can˜as Laboratory of Foodomics, Institute of Food Science Research CIAL (CSIC), Madrid, Spain

Monique Bremer RIKILT e Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands Franca Carini Institute of Agricultural and Environmental Chemistry, Universita` Cattolica del Sacro Cuore, Piacenza, Italy

Maria Groot RIKILT e Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands

Alejandro Cifuentes Laboratory of Foodomics, Institute of Food Science Research CIAL (CSIC), Madrid, Spain

George Kaklamanos Veterinary Laboratory Serres, Terma Omonoias, Serres, Greece

Chiara Cordero Dipartimento di Scienza e Tecnologia del Farmaco, Universita` degli Studi di Torino, Via Pietro Giuria n 9, Turino, Italy

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Lina Kantiani Departmento of Environmental Chemistry, IDAEA-CSIC, Barcelona, Spain

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CONTRIBUTORS

James M. Karlinsey Department of Chemistry, Penn State Berks, Reading, Pennsylvania, 19610 USA Romdhane Karoui Universite´ d’Artois, Faculte´ des Sciences Jean Perrin, Rue Jean Souvraz, Lens Cedex, France Esther Kok RIKILT Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands Jozef L. Kokini University of Illinois at Urbana, Champaign College of Agriculture and Consumer Sciences, Food Science and Human Nutrition Department

Luigi Mondello Dipartimento Farmaco-chimico, Facolta` di Farmacia, Universita` di Messina, Viale Annunziata, Messina, Italy. Universita` CampusBiomedico, Via Alvaro del Portillo, Roma, Italy Paolo Oliveri Department of Drug and Food Chemistry and Technology, University of Genova, Via Brigata Salerno, 13, Genova, Italy Yolanda Pico´ Food and Environmental Safety Research Group, Faculty of Phamacy, University of Valencia, Theo Prins RIKILT e Institute of Food Safety Wageningen University and Research Centre, Wageningen, The Netherlands

Varinder Kaur Department of Chemistry, Punjabi University, Patiala, Punjab, India. Department of Chemistry, Panjab University, Chandigarh, India

Lourdes Ramos Department of Instrumental Analysis and Environmental Chemistry, IQOGCSIC, Juan de la Cierva 3, Madrid, Spain

Sumati Kumar Department of Chemistry, Ch Devi Lal University, Sirsa Haryana, India

Patrizia Rubiolo Dipartimento di Scienza e Tecnologia del Farmaco, Universita` degli Studi di Torino, Via Pietro Giuria n 9, Turino, Italy

Erica Liberto Dipartimento di Scienza e Tecnologia del Farmaco, Universita` degli Studi di Torino, Via Pietro Giuria n 9, Turino, Italy Myriam Malet-Martino Biomedical NMR Group, SPCMIB Laboratory (UMR CNRS 5068), Universite´ Paul Sabatier, 118 route de Narbonne, 31062 Toulouse cedex, France Ashok Kumar Malik Department of Chemistry, Punjabi University, Patiala, Punjab, India. Department of Chemistry, Panjab University, Chandigarh, India Vicky Manti RIKILT e Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands Robert Martino Biomedical NMR Group, SPCMIB Laboratory (UMR CNRS 5068), Universite´ Paul Sabatier, 118 route de Narbonne, 31062 Toulouse cedex, France Monica Mattarozzi Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Universita` digital studi di Parma, Parco Area delle Scienze 17/a, Parma, Italy Linda Monaci Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy

Mattheo Scampicchio Faculty of Science and Technology, Free University of Bolzano, Piazza Universita`, Bolzano, Italy Barbara Sgorbini Dipartimento di Scienza e Tecnologia del Farmaco, Universita` degli Studi di Torino, Via Pietro Giuria n 9, Turino, Italy Varsha Sharma School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India Anu Singh Advanced Instrumentation Research Facility, Jawaharlal Nehru University, New Delhi 110067, India. Department of Biotechnology, School of Life Sciences, Jaipur National University, Jaipur, Rajasthan 302025, India Manoj Pratap Singh Advanced Instrumentation Research Facility, Jawaharlal Nehru University, New Delhi 110067, India Nesli Sozer University of Illinois at Urbana, Champaign College of Agriculture and Consumer Sciences, Food Science and Human Nutrition Department Apostolos Spyros NMR Laboratory, Department of Chemistry, University of Crete, Voutes campus, Heraklion, Crete, Greece

CONTRIBUTORS

Georgios Theodoridis IASMA Research and Innovation Centre, Food Quality and Nutrition Area, Via E. Mach, S. Michele all’Adige (TN), Italy. Department of Chemistry, Aristotle University, Thessaloniki, Greece Ine van der Fels RIKILT e Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands Marjolein van der Spiegel RIKILT e Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands Leo van Raamsdonk RIKILT e Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands

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Saskia van Ruth RIKILT e Institute of Food Safety, Wageningen University and Research Centre, Wageningen, The Netherlands Hridya Narayan Verma Department of Biotechnology, School of Life Sciences, Jaipur National University, Jaipur, Rajasthan 302025, India Angelo Visconti Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy Ya.I. Yashin Scientific Development & Production Center “Khimavtomatika,” Selskohozyaistvennaya Moscow, Russia A.Ya Yashin Scientific Development & Production Center “Khimavtomatika,” Selskohozyaistvennaya Moscow, Russia

Foreword

instruments and applications in food analysis. It is certainly a good exercise for the reader to compare both books to better appreciate the progress that has taken place in this field in the past 4 years. This book contains 22 chapters devoted to more general aspects such as quality assurance issues and analytical techniques involving state-of-the art sample preparation, chromatographic-mass spectrometric combinations, biosensors, nanotechnology, electrophoresis, molecular techniques, and other new tools. The last part of the book reports a broad spectrum of applications including, among others, fraud, food proteomics, nutritional supplements, GMO, allergens, and emerging contaminants. Overall this book covers most of the aspects on the recent analysis of food contaminants and residues, and I expect it will be a key reference in the community of food residue specialists on global scale. Finally, I would like to thank Yolanda for the incredible amount of work, time, and expertise devoted as editor of the book. My gratitude goes also to the various well-known authors for their contributions in compiling such a world-class and timely book.

It is a great pleasure for me to introduce a new book from an old friend and colleage, Yolanda Pico´, full professor at the University of Valencia. I have known Yolanda since her PhD thesis and postdoctoral stay at the Free University of Amsterdam. Her research interests have always been devoted to develop advanced analytical chemistry methods for determining trace organic contaminants in food and environmental samples. A few years ago I was able to convince her to edit one of her first books on Food Contaminants and Residue Analysis that was published in 2008 as volume 51 of the Comprehensive Analytical Chemistry series. I now reaffirm what I wrote in 2008 about Yolanda’s book: that its content is again extremely comprehensive and therefore will solve most of the problems encountered in food residue analysis. In addition, it will be a useful guide for either newcomers and/or expert food laboratories seeking to solve the traceability of a broad range of contaminants and residues in food using the most advanced analytical instruments. In this respect this new book describes the incredibly large amount of the latest analytical

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Preface

Food products are analyzed for a variety of reasonsde.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulterations, research and development, etc. Food analysis is an area in continuous evolution, which is especially impelled by the increasing demand of the consumers for food safety and quality, the concern of food authorities to ensure safe food of the highest nutritional quality, and the effort of producers and industry to meet these demands. It is also particularly complex because it integrates and applies principles of biology, chemistry, microbiology, biochemistry, nutrition, and engineering to characterize new ingredients and food products, detect the food processing techniques used, and ensure the safety and nutritional value of the food supply. The progress of food science and its concepts have driven change of classic analytical methods (titrimetric or gravimetric analysis) to instrumental and biochemical ones (chromatography, biosensors, spectroscopy) because of the new quantitative and qualitative information provided. In this context, in addition to the many excellent comprehensive descriptions of historical and already well-established classical methods, this book addresses the most recent advances in analytical and bioanalytical techniques and their application in innovative and emerging areas within food science. Chemical analysis of foods presents what is new or challenging within this subject through multiple topics: reviewing novel technologies increasingly applied to food analysis; describing and analyzing in depth several

specific approaches, and providing a picture of the most pioneering applications with an insight into future trends. The purpose of this book is to offer an updated and highquality original contribution on new developments in food analysis and its emerging applications. The book contains twenty-three chapters written by experts on the subject and is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling and sample preparion and data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the noninvasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance, and ultrasounds, to emerging areas as nanotechnology, biosensors, and electronic noses and tongues, including those already well established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis: mass spectrometry and molecularbased techniques. The second part of the book looks at the areas of food authenticity, safety, and traceability. Important and innovative issues, such as fraudulent practices, biological active components, flavors and odors, novel foods including those

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PREFACE

modified genetically, dietary supplements, food proteomics, metal speciation and radionuclides, are covered. This book attempts to fill a void in information on recently developed analytical techniques for professionals, students, and academics in food analysis by offering information on modern instrumentation, techniques, and applications. It is hoped that it will be helpful to learn more on chemical analysis of food and of particular interest to those involved in food research and development, as well as food product characterization and analysis. It is also intended to serve as general reference for post-graduate students, which are not exposed to many of the emerging technologies and applications in food analysis, as well as a practical reference guide for a wide range of experts: biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienists, and everybody who needs to use analytical

techniques for evaluating food quality and safety. The techniques and applications discussed in this book are not only emerging now but they also will be in the future critical for continued assurance of an affordable, safe, and available food supply. I would like to thank the authors that have agreed to participate in this initiative for their insight and stimulating chapters and for the time and effort devoted to them. They provide the perfect blend of knowledge and skills that went into authoring this book. I would also really like to thank Prof. Damia` Barcelo´ for providing me with the opportunity to become the editor of this book as well as to the project managers and all the staff from Elsevier for offering excellent support and advice. Finally and foremost, I hope that the book lives up to the expectations of the readers. You are the ones who will make the book an integral part of food analysis.

C H A P T E R

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Basics and Advances in Sampling and Sample Preparation L. Ramos Department of Instrumental Analysis and Environmental Chemistry, IQOG-CSIC, Juan de la Cierva 3, Madrid, Spain O U T L I N E 1.1. Introduction

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1.2. Types of Samples and the Analytical Procedure

1.3. Trends in Sample Preparation for Food Analysis

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1.4. Conclusions Acknowledgments

1.1. INTRODUCTION

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one should recognize that, above definitions, the concept food is also highly cultural dependent. Items considered food may be sourced from water, minerals, plants, animals, or other categories such as fungus, fermented, elaborated, and processed products. Taking into consideration some of these viewpoints, food could be defined as any substance or product, liquid or solid, natural, elaborated, or processed that, because of their characteristics, applications, components, preparation, and conservation state, is eaten or drunk by humans as nourishment and enjoyment. Whatever the definition adopted, it is a general consensus that, almost without

The first problem faced when dealing with food science is probably the statement of the concept of food. A number of possible definitions for this concept can be found in the specialized literature. Some of them focus on its composition (typically, carbohydrates, fats, protein and water), others in the way used by humans to seek food items (which, in most cultures, has nowadays changed from hunting and gathering to farming, ranching, and fishing). In other cases, definitions focus on the nature of the matter itself and/or the expected benefices associated to its consumption. Finally, Chemical Analysis of Food: Techniques and Applications DOI: 10.1016/B978-0-12-384862-8.00001-7

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Copyright Ó 2012 Elsevier Inc. All rights reserved.

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1. BASICS AND ADVANCES IN SAMPLING AND SAMPLE PREPARATION

exception, food is a complex heterogeneous mixture of a relatively wide range of chemical substances. Also, it is agreed that the two key aspects regarding food are its chemical composition and its physical properties. The reason is tha...