• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.212-217
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• 2008

This survey was conducted to monitor the adulteration of sesame oil circulated in Gwangju, 2007. A total of 60 samples was tested by analysis of fatty acid composition. Of these samples, 22 were from large-scale manufacturer, 25 were from small-scale manufacturer and 13 from Bangagan. First of all, in goods manufactured by large-scale company, there are no sesame oils where linolenic acid($C_{18:3}$) exceed regulatory guidance(0.5%). 5 samples from small-scale manufacturer contained linolenic acid from 0.90% to 8.38%, which means that they have other cooking oil, such as com oil, soybean oil and rape seed oil. Among Bangagan goods, only one sample have 1.20% of linolenic acid. On the other hand erucic acid($C_{22:1}$) was not detected in 60 samples at all, which means that they were not adulterated with rape seed oil. And among 6 samples of exceeding 0.5% of linolenic acid and 12 samples from Bangagan, 13 of them had benzo(a)pyrene from $0.2{\mu}g/kg\;to\;0.7{\mu}g/kg$ and the other 5 samples did not.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.350-361
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• 2020

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A_420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozen-thawed samples. The extract of frozen meat samples stored at -18℃ became significantly darker and more yellowish compared to -4℃. The results showed that the A_420* value in the frozen-thawed veal stored at -4℃ and -18℃ was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.

• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.183-194
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• 2019

Adulteration of argan oil with some other cheaper oils with similar chemical compositions has resulted in increasing demands for authenticity assurance and quality control. Fast and simple analytical techniques are thus needed for authenticity analysis of high-priced argan oil. Raman spectroscopy is a potent technique and has been extensively used for quality control and safety determination for food products In this study, Raman spectroscopy in combination with a net analyte signal (NAS)-based methodology, i.e., hybrid linear analysis method developed by Goicoechea and Olivieri in 1999 (HLA/GO), was used to predict the different concentrations of olive oil (0 - 20%) added to argan oil. Raman spectra of 90 samples were collected in a spectral range of $400-400cm^{-1}$, and calibration and validation sets were designed to evaluate the performance of the multivariate method. The results revealed a high coefficient of determination ($R^2$) value of 0.98 and a low root-mean-square error (RMSE) value of 0.41% for the calibration set, and an $R^2$ of 0.97 and RMSE of 0.36% for the validation set. Additionally, the figures of merit such as sensitivity, selectivity, limit of detection, and limit of quantification were used for further validation. The high $R^2$ and low RMSE values validate the detection ability and accuracy of the developed method and demonstrate its potential for quantitative determination of oil adulteration.

• Journal of Microbiology and Biotechnology
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• v.33 no.9
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• pp.1170-1178
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• 2023

Food allergy represents a severe problem for many societies, including sensitive populations, academies, health authorities, and the food industry. Peanut allergy occupies a special place in the food allergy spectrum. To prevent consumption by consumers suffering from a peanut allergy, a rapid and sensitive detection method is essential to identify unintended peanut adulteration in processed foods. In this study, we produced four monoclonal antibodies (MAbs; RO 3A1-12, PB 4C12-10, PB 5F9-23, and PB 6G4-30) specific to thermo-stable and soluble proteins (TSSPs) of peanut and developed an enzyme-linked immunosorbent assay (ELISA) based on the MAbs. Among them, PB 5F9-23 MAb was firmly bound to Ara h 1, and other MAbs strongly reacted to Ara h 3 in the Western blot analysis. An antibody cocktail solution of the MAbs was used to enhance the sensitivity of an indirect ELISA, and the limit of detection of the indirect ELISA based on the antibody cocktail solution was 1 ng/ml and improved compared to the indirect ELISA based on the single MAb (11 ng/ml). The cross-reaction analysis revealed the high specificity of developed MAbs to peanut TSSPs without cross-reaction to other food allergens, including nuts. Subsequently, analyzing processed foods by indirect ELISA, all foods labeled as containing peanuts in the product description were confirmed to be positive. The results indicate that the developed antibodies exhibit high specificity and sensitivity to peanuts and can be used as bio-receptors in immunoassays or biosensors to detect intentional or unintentional adulteration of peanuts in processed foods, particularly heat-processed foods.

• Animal Bioscience
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• v.37 no.5
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• pp.918-928
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• 2024

Objective: The adulteration of raw beef (BMr) with dog meat (DMr) and pork (PMr) becomes a serious problem because it is associated with halal status, quality, and safety of meats. This research aimed to develop an effective authentication method to detect non-halal meats (dog meat and pork) in beef using metabolomics approach. Methods: Liquid chromatography-high resolution mass spectrometry (LC-HRMS) using untargeted approach combined with chemometrics was applied for analysis non-halal meats in BMr. Results: The untargeted metabolomics approach successfully identified various metabolites in BMr DMr, PMr, and their mixtures. The discrimination and classification between authentic BMr and those adulterated with DMr and PMr were successfully determined using partial least square-discriminant analysis (PLS-DA) with high accuracy. All BMr samples containing non-halal meats could be differentiated from authentic BMr. A number of discriminating metabolites with potential as biomarkers to discriminate BMr in the mixtures with DMr and PMr could be identified from the analysis of variable importance for projection value. Partial least square (PLS) and orthogonal PLS (OPLS) regression using discriminating metabolites showed high accuracy (R² >0.990) and high precision (both RMSEC and RMSEE <5%) in predicting the concentration of DMr and PMr present in beef indicating that the discriminating metabolites were good predictors. The developed untargeted LC-HRMS metabolomics and chemometrics successfully identified non-halal meats adulteration (DMr and PMr) in beef with high sensitivity up to 0.1% (w/w). Conclusion: A combination of LC-HRMS untargeted metabolomic and chemometrics promises to be an effective analytical technique for halal authenticity testing of meats. This method could be further standardized and proposed as a method for halal authentication of meats.

• Proceedings of the SAREK Conference
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• 2007.06a
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• pp.67-67
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• 2007

• Proceedings of the Korean Society of Crop Science Conference
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• 2021.04a
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• pp.113-113
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• 2021

• Analytical Science and Technology
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• v.18 no.5
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• pp.444-451
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• 2005

The accurate and simple extraction method for sterols and fatty acids in sesame oil was developed. The new method improved the extraction efficiency of sesamin in sesame oil and the ratio of sesamin over campesterol. It will be applied to judgement of adulteration of plant edible oils. The minor components of sterols were also confirmed. The simultaneous determination of sterols and fatty acids with derivatization were processed, but it was not enough to confirm adulteration, thus need more experiments.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.18 no.9
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• pp.753-760
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• 2006

The purpose of the present work is to investigate the influence of the refrigerant adulteration by LiBr solution on the cooling capacity and COP for three different types of abso게tion chillers: a single-effect type, a series-flow double-effect type and a parallel-flow with double-effect type. A simulation program has been prepared for the cyclic analysis of absorption chillers. With some assumptions, the calculations have been performed by solving the mass balance equation, energy balance equation and the state equation simultaneously. The range of the LiBr concentration of refrigerant was 0% to 20% in the present study. For the single-effect absorption chiller, the maximum decrease in the cooling capacity was 10% at the 20% of LiBr concentration. For the double-effect chiller, the capacity was decreased by 11.1% for the parallel-flow type and the series-flow type. Also, the COP was reduced by 3.0% in single-effect, 2.8% in series-flow type (SR=0.4) and 2.3% in parallel-flow type.

• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.113-118
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• 2004

For the detection of heated milk, heated milk is possible to decide by use of various methods for example, rennet coagulation, scanning electron microscope, determination of SH radical, electrophoresis, spectrometry to 340nm. Among the above method, rennet coagulation time is frequently used because of simple and rapid. Heated milk to above 70 degree is possible to detect by use of rennet coagulation time. In future, it should more develope method which can be detect the heated milk on thermization of around 55 degree. It may be deviate the normal range by one test item in the detection of adulteration. For this case, skimming, water and salts addition can detect but in normal range, analysis of another items also should synthetically be side by side and detect, and it is necessary to detect adulteration.