Methods of analysis of food components and additives

Methods of analysis of food components and additives

Methods of Analysis of Food Components and Additives © 2005 by Taylor & Francis Group, LLC 1647_series 11/8/04 1:29 PM Page 1 Chemical and Functional Properties of Food Proteins Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Components, Second Edition Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzislaw E. Sikorski Chemical and Functional Properties of Food Lipids Edited by Zdzislaw E. Sikorski and Anna Kolakowska Toxins in Food Edited by Waldemar M. Dabrowski and Zdzislaw E. Sikorski Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik Methods of Analysis of Food Components and Additives Edited by Semih Ötles , © 2005 by Taylor & Francis Group, LLC 1647_title 1/21/05 12:21 PM Page 1 EDITED BY Semih Ötles Ege University Department of Food Engineering Izmir, Turkey Methods of Analysis of Food Components and Additives , Boca Raton London New York Singapore A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc. © 2005 by Taylor & Francis Group, LLC Published in 2005 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2005 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 987654321 International Standard Book Number-10: 0-8493-1647-2 (Hardcover) International Standard Book Number-13: 978-0-8493-1647-0 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Catalog record is available from the Library of Congress Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Taylor & Francis Group is the Academic Division of T&F Informa plc. 1647_C00.fm Page iv Wednesday, March 30, 2005 12:31 PM © 2005 by Taylor & Francis Group, LLC Preface The ability to accurately separate, identify, and analyze nutrients, additives, and toxicological compounds found in food and food products has become critically important in recent decades, as knowledge of and interest in the relationships between diet and health have increased. This requires training students and analysts in the proper application of the best methods, as well as improving, developing, or adapting existing methods to meet specific analytic needs. This book aids the analyst by providing a valuable reference to both newly developed and established methods of analysis of food components and additives. The book comprises 16 chapters, which take the reader through brief and acces- sible descriptions of methods of analysis of food components and additives. Ranging from chemical analysis of food components and additives to infrared (IR), nuclear magnetic resonance (NMR), Fourier transform Raman (FTR), capillary electro- phoresis (CE), high-performance liquid chromatography (HPLC), gas chromatogra- phy (GC), mass spectrometry (MS), and more. The book provides first-hand expla- nations of modern methods, contributed by 24 leading scientists, many of whom actually developed or refined the techniques, and presents new documented informa- tion on standard methods of analysis of food components and additives in a uniform format and in a style that can be understood by a reader who is not familiar with the analysis of each component. Each chapter is structured to provide a description of the information about the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more detailed information. This format also facilitates comparison of methods of analysis of each component. The use of different authors to cover a broad spectrum of methods resulted in some differences of style, but overall the book achieves its goal The first chapter, “Selection of Techniques Used in Food Analysis,” covers topics relevant to all techniques, including sample preparation, quantitative measurements, and information management, and concentrates on what goals can be achieved by applying different techniques for various purposes in food analysis. The second chapter, “Statistical Assessment of Results of Food Analysis,” provides an overview of the need for statistical assessment of the results of food analysis and the evaluation of most suitable methods for different situations at a level that is more complete than those found in most introductory analysis textbooks. The remaining 14 chapters address the major areas of analysis of food components and additives: analysis of drinking waters, proteins, peptides, amino acids, carbohydrates, food lipids, metals and trace elements in foods, vitamins, carotenoids, chlorophylls, food polyphenols, aroma compounds, food volatiles, sensory analysis of foods and determination of food allergens, genetically modified components, pesticide residues, pollutants in foods, chemical preservatives in foods, radioactive contaminants in foods, and rapid analysis techniques in food microbiology. In most chapters, many examples of 1647_C00.fm Page v Wednesday, March 30, 2005 12:31 PM © 2005 by Taylor & Francis Group, LLC applications of methods to analytical problems are provided. The references provided in these chapters can be highly useful and valuable for those seeking additional information. This comprehensive book should serve as a reference for scientists, analytical chemists, engineers, researchers, food manufacturers, personnel from government agencies, standards writing bodies, students majoring in various science disciplines (biology, biochemistry, chemistry, environmental science, engineering, and food chemistry, to name a few) interested in obtaining a stronger background in analysis, and all those involved in the analysis of both food components and food additives. 1647_C00.fm Page vi Wednesday, March 30, 2005 12:31 PM © 2005 by Taylor & Francis Group, LLC The Editor A native of Izmir, Turkey, Semih Ötles¸ obtained a B.Sc. degree from the Department of Food Engineering (Ege University) in 1980. During his assistantship at Ege University in 1985, he received an M.S. in food chemistry, and in 1989, after completing his thesis research on the instrumental analysis and chemistry of vitamins in foods, he earned a Ph.D. in food chemistry from Ege University. In 1991–92, he completed postdoctoral training, including an OECD postdoctoral fellowship, at the Research Center Melle at Ghent University, Belgium. Afterward, Dr. Ötles¸ joined the Department of Food Engineering at Ege University as a scientist of food chem- istry, being promoted to associate professor in 1993 and to professor in 2000. During 1996–1998 he was deputy director at the Ege Vocational School of Higher Studies. Since 2003 he has been vice dean of the engineering faculty, Ege University. The research activities of Professor Ötles¸ have been focused on instrumental analysis of food compounds: he began a series of projects on the separation and analysis techniques of high-performance liquid chromatography (HPLC), first for analysis of vitamins in foods, then proteins and carbohydrates, and, most recently, carotenoids. Other activities span the fields of GC, GC/MS analysis, soy chemistry, aromatics, medical and functional foods and nutraceutical chemistry; included are multiresidue analysis of various foods, and n-3 fatty acids in fish oils. Professor Ötles¸ is the author or coauthor of more than 150 publications (tech- nical papers, book chapters , and books) and a presenter of seminars. He is a member of several scientific societies, associations, and organizations, including the Asian Pacific Organization for Cancer Prevention (APOCP) and the International Society of Food Physicists (ISFP). He is a member of the steering committee of APOCP’s local scientific bureau and is the Turkish representative of ISFP, and has organized international congresses on diet/cancer and food physics. He is a member of editorial advisory boards for Asian Pacific Journal of Cancer Prevention; Food Science & Technology Abstracts of IFIS (International Food Infor- mation Service); Current Topics in Nutraceutical Research; Electronic Journals of Environmental, Agricultural and Food Chemistry; Newsline ; Journal of Oil, Soap, Cosmetics; Trends World Food; Trends Food Science & Technology; Pakistani Journal of Nutrition; Journal of Food Technology; Academic Food; and Australian Journal of Science & Technology. He is referee/reviewer for AOAC International, Journal of Experimental Marine Biology and Ecology, Journal of Medical Foods, die Nahrung, Journal of Alternative & Complementary Medicine, The Analyst, and Journal of Agricultural and Food Chemistry. 1647_C00.fm Page vii Wednesday, March 30, 2005 12:31 PM © 2005 by Taylor & Francis Group, LLC Acknowledgments Permission to reprint the following is gratefully acknowledged: Table 4.1: Kolakowski, E., Protein determination and analysis in food systems, in Chemical and Functional Properties of Food Proteins , Sikorski, Z.E., Ed., Technomic Publishing, Lancaster/Basel, chap. 4, pp. 57–112, 2001. Figure 11.3: Orlandi, P.A. et al., Analysis of flour and food samples for Cry9C from bioengineered corn, J. Food Prot. , 65, 426, 2002. Figure 11.4: Raybourne, R.B. et al., Development and use of an ELISA test to detect IgE antibody to Cry9c following exposure to bioengineered corn, Int. Arch. Allergy Immunol. , 132(4), 322, 2003. 1647_C00.fm Page ix Wednesday, March 30, 2005 12:31 PM © 2005 by Taylor & Francis Group, LLC Contributors Aldert A. Bergwerff Utrecht University Utrecht, The Netherlands Marek Biziuk Gdansk University of Technology Gdansk, Poland Richard Brereton University of Bristol Bristol, United Kingdom Stephen G. Capar U.S. Food and Drug Administration College Park, Maryland Francisco Diez-Gonzalez University of Minnesota St. Paul, Minnesota Douglas G. Hayward U.S. Food and Drug Administration College Park, Maryland Yildiz Karaibrahimoglu U.S. Department of Agriculture Wyndmoor, Pennsylvania Edward Kolakowski Agricultural University of Szczecin Szczecin, Poland Keith A. Lampel U.S. Food and Drug Administration Laurel, Maryland Jae Hwan Lee Department of Food Science and Technology Seoul National University of Technology Seoul, Korea Steven J. Lehotay U.S. Department of Agriculture Wyndmoor, Pennsylvania Dan Levy U.S. Food and Drug Administration Laurel, Maryland Kannapon Lopetcharat Unilever Corporation Edgewater, New Jersey Katerina Mastovska U.S. Department of Agriculture Wyndmoor, Pennsylvania Mina McDaniel Oregon State University Corvallis, Oregon Malgorzata Michalska Institute of Maritime and Tropical Medicine Gdynia, Poland Robert A. Moreau U.S. Department of Agriculture Wyndmoor, Pennsylvania 1647_C00.fm Page xi Wednesday, March 30, 2005 12:31 PM © 2005 by Taylor & Francis Group, LLC Marian Naczk St. Francis Xavier University Antigonish, Nova Scotia, Canada Palmer A. Orlandi U.S. Food and Drug Administration Laurel, Maryland Semih Ötles¸ Ege University Izmir, Turkey Richard B. Raybourne U.S. Food and Drug Administration Laurel, Maryland Adriaan Ruiter Wageningen Agricultural University Bilthoven, The Netherlands Steven J. Schwartz Ohio State University Columbus, Ohio Fereidoon Shahidi Memorial University of Newfoundland St. John’s, Newfoundland, Canada Andras Szabo Szent Istvan University Budapest, Hungary Piotr Szefer Medical University of Gdansk Gdansk, Poland Sandor Tarjan National Food Control Institute Budapest, Hungary Mary W. Trucksess U.S. Food and Drug Administration Laurel, Maryland Michael H. Tunick U.S. Department of Agriculture Wyndmoor, Pennsylvania Carmen D. Westphal U.S. Food and Drug Administration Laurel, Maryland Kristina M. Williams U.S. Food and Drug Administration Laurel, Maryland 1647_C00.fm Page xii Wednesday, March 30, 2005 12:31 PM © 2005 by Taylor & Francis Group, LLC [...]... Selection of Techniques Used in Food Analysis Michael H Tunick Chapter 2 Statistical Assessment of Results of Food Analysis Richard Brereton Chapter 3 Analysis of Drinking Water ⁄ Marek Biziuk and Malgorzata Michalska Chapter 4 Analysis of Proteins, Peptides, and Amino Acids in Foods Edward Kolakowski Chapter 5 Extraction and Analysis of Food Lipids Robert A Moreau Chapter 6 Determination and Speciation of. .. Elements in Foods Stephen G Capar and Piotr Szefer Chapter 7 Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences Semih Ötles and Yildiz Karaibrahimoglu ¸ Chapter 8 Analysis of Carotenoids and Chlorophylls in Foods Jae Hwan Lee and Steven J Schwartz © 2005 by Taylor & Francis Group, LLC 1647_C00.fm Page xiv Wednesday, March 30, 2005 12:31 PM Chapter 9 Analysis of Polyphenols in Foods Fereidoon... liquid (analysis of liquid phase), high-resolution solid (analysis of solid phase), and magnetic resonance imaging (three-dimensional views of cross sections of foods) Virtually any food can be analyzed by NMR and ESR NMR is often used to examine physical properties such as melting, crystallization, polymorphism, and oil content, and ESR is used for detecting free radicals produced in physical and chemical... techniques in food analysis J Chromatogr A 975:47–70 2 Smith, R M 2003 Before the injection — modern methods of sample preparation for separation techniques J Chromatogr A 1000:3–27 3 Of cial Methods of Analysis of AOAC International 17th ed 2003 AOAC International: Gaithersburg, MD 4 Approved Methods of the AACC 10th ed 2001 American Association of Cereal Chemists: St Paul, MN 5 Of cial Methods and Recommended... importance in food analysis Food is heterogeneous, and changes due to age, physical handling, temperature, and other factors will affect analytical results Food is eaten for enjoyment as well as nutrition, so techniques dealing with aroma, flavor, and texture should not be ignored This chapter will cover the most common methods used in food analysis, and will include sample preparation and choice of technique... sample in a container and placing it in a refrigerator Containers must be dry, sterile, and unbreakable 1.3 EXTRACTION Food samples frequently have to undergo extraction, separation, or concentration procedures prior to analysis Foods contain a myriad of compounds and are not homogeneous, often forcing the removal of interfering components and the isolation of the analyte before an analysis is attempted... Foods Fereidoon Shahidi and Marian Naczk Chapter 10 Sensory Analysis of Foods Kannapon Lopetcharat and Mina McDaniel Chapter 11 Determination of Food Allergens and Genetically Modified Components Kristina M Williams, Mary W Trucksess, Richard B Raybourne, Palmer A Orlandi, Dan Levy, Keith A Lampel, and Carmen D Westphal Chapter 12 Determination of Pesticide Residues Steven J Lehotay and Katerina Mastovska... and saturation, and are often used in conjunction with sensory and shelf-life studies A digital camera and computer graphics software have recently been applied to the analysis of surface color of food. 16 Refractometry is based on the change in velocity of light by the analyte Refractive index measurements are useful in determining concentrations of beverages, sauces, and other liquid foods HPLC instruments... Lehotay and Katerina Mastovska Chapter 13 Determination of Pollutants in Foods Douglas G Hayward Chapter 14 Analysis of Chemical Preservatives in Foods Adriaan Ruiter and Aldert A Bergwerff Chapter 15 Measuring Radioactive Contaminants in Foods Andras Szabo and Sandor Tarjan Chapter 16 Rapid Analysis Techniques in Food Microbiology Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu © 2005 by Taylor & Francis... samples In these cases, in-house methods may be used if they have been validated A review of validation methods was published by Wood.7 1.5 APPLICATION OF TECHNIQUES A multitude of analytical techniques are available for food Many gravimetric and titrimetric methods are well established and will not be discussed here The number of instrumental methods has been steadily growing, and can be broadly categorized . developed and established methods of analysis of food components and additives. The book comprises 16 chapters, which take the reader through brief and acces- sible descriptions of methods of analysis. of Food Engineering Izmir, Turkey Methods of Analysis of Food Components and Additives , Boca Raton London New York Singapore A CRC title, part of the Taylor & Francis imprint, a member of. informa- tion on standard methods of analysis of food components and additives in a uniform format and in a style that can be understood by a reader who is not familiar with the analysis of each component.