• Food Industry And Nutrition
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• v.15 no.1
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• pp.27-30
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• 2010

• 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.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.29-36
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• 1992

This study primarily attempted to establish the method for the determination of the adulteration in the sesame oil. First of all, extensive experiment was conducted to determine the composition of genuine sesame oil prepared from Korean, Japanese, Taiwanese and Chinese sesame seed. Sesamin and sterols in unsaponfiable matter were examined along with fatty acid in saponifiable fraction by Gc. There was no significant difference in the composition of sesamin and sterols in sesame oils prepared from Korean and foreign seeds. The ranges of sesamin and ${\beta}-sitosterol$ against campesterol were 3.32~5.46 and 2.39~2.99 respectively in all samples. Similiar composition of fatty acids was showed in all pure sesame oils, in which the contents were 8.37~lO.09% palmitic acid, 4.61~5.50% stearic acid, 35.24~39.97% oleic acid, 43.04~49.76% linoleic acid, O.21~O.31% linolenic acid and 0.40~O.69% arachidic acid. Among the commercial sesame oils sold in Markets, three sesame oils from Japan revealed low sesamin, high linoleic acid and linolenic acid, and low oleic acid and stearic acid, suggesting the adulteration with soybean oil.

• 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.

• Food Science and Industry
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• v.47 no.2
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• pp.3-12
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• 2014

• 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.

• Journal of Nutrition and Health
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• v.1 no.2
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• pp.87-91
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• 1968

Food and nutritional survey was made on two kinds of milk (one: 30 samples of bottled milk, the others: 30 samples of prepared milk), which are bottled market cow milk in Seoul city to examine the general ingredients, adulteration and degeneration. The results of survey indicated that the bottled milk delivered to home is relatively better than the prepared milk from the view point of food and nutrition. Moreover the quality of the prepared milk is poor because of adulteration through adding water or skim milk powder in order to increase quantity, consequently the prepared milk is under the nutritional standard. However it indicated that some of the bottled milk are rather inferior from the view point of food and nutrition, so certain measure is required for improving the quality of bottled and prepared milk. Most of the bottled milk and the prepared milk containing Coli-form bacteria have a possiblity to harm the citizen's health as a medium of infectious disease, such a fact is really serious problem from the view point of the national health, considering the general trend of milk consumption increase. It is urgent for us to take a scientific inspection on the sanitary management and take a formidable measure in handling of milk.

• 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.

• 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.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.316-324
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• 2014

Milk fat is an important food component, and plays a significant role in the economics, functional nutrition, and chemical properties of dairy products. Dairy products also contain nutritional resources and essential fatty acids (FAs). Because of the increasing demand for dairy products, milk fat is a common target in economic fraud. Specifically, milk fat is often replaced with cheaper or readily available vegetable oils or animal fats. In this study, a method for the discrimination of milk fat was developed, using FAs profiles, and triacylglycerols (TGs) profiles. A total of 11 samples were evaluated: four milk fats (MK), four vegetable oils (VG), two pork lards (PL), and one beef tallow (BT). Gas chromathgraphy analysis were performed, to monitor the FAs content and TGs composition in MK, VG, PL, and BT. The result showed that qualitative determination of the MK of samples adulterated with different vegetable oils and animal fats was possible by a visual comparision of FAs, using C14:0, C16:0, C18:1n9c, C18:0, and C18:2n6c, and of TGs, using C36, C38, C40, C50, C52, and C54 profiles. Overall, the objective of this study was to evaluate the potential of the use of FAs and TGs in the detection of adulterated milk fat, and accordingly characterize the samples by the adulterant oil source, and level of adulteration. Also, based on this preliminary investigation, the usefulness of this approach could be tested for other oils in the future.