Laboratory of Food Analysis

Fukuoka-shi, Japan

Laboratory of Food Analysis

Fukuoka-shi, Japan
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Lenain P.,Ghent University | Lenain P.,Laboratory of Food Analysis | Diana Di Mavungu J.,Ghent University | Dubruel P.,Ghent University | And 2 more authors.
Analytical Chemistry | Year: 2012

The first successfully developed molecularly imprinted polymer toward six ergot alkaloids and their respective epimers is described. A new imprinting molecule, metergoline, was used as template analogue in the production of suspension polymerized beads. These spherical particles functioned as selective sorbent in a solid-phase extraction column. The application of this column in the cleanup of barley samples prior to liquid chromatography coupled with tandem mass spectrometry allowed simple and cost-efficient sample preparation. The performance of the imprinted polymer and a non-imprinted control polymer was evaluated. This includes determination of the recovery values and the matrix effect of each of the 12 tested ergot alkaloids as well as a cross-reactivity study with 25 common mycotoxins. The binding isotherms were obtained for metergoline, thus allowing comparison with other (imprinted) sorbents. A comparison between bulk and suspension polymerization is provided to determine the appropriate production technique. © 2012 American Chemical Society.

Owczarek-Fendor A.,Ghent University | De Meulenaer B.,Ghent University | Scholl G.,Mass Spectrometry Laboratory | Adams A.,Ghent University | And 6 more authors.
Food Chemistry | Year: 2010

The generation of furan from vitamin C during thermal treatment of a starch-based model system, which simulated baby food, was studied. Results indicated that the amount of sample heated in the vial influenced the furan generation from ascorbic acid. Increasing the amount of heated sample from 5% to approximately 98% of the total vial volume, drastically reduced furan formation from 70 ppb to 16 ppb. Changes in ascorbic acid concentrations from 0.1 to 4.5 mg/g did not influence furan concentration nor did different ascorbic/dehydroascorbic acid molar ratios. Interestingly, waxy corn starch itself considerably enhanced furan generation from ascorbic acid. Under the same conditions, 13.2 ppb of furan was generated in starch-based samples, while in ascorbic acid buffered solutions only 0.4 ppb of furan was formed. Application of other matrices, in particular agar and hydrolysed starch, resulted in similar furan concentrations as for native starch, while in polyol solutions furan concentrations were comparable to those obtained for the buffered ascorbic acid solutions. © 2010 Elsevier Ltd. All rights reserved.

Malysheva S.V.,Laboratory of Food Analysis | Larionova D.A.,Laboratory of Food Analysis | Diana Di Mavungu J.,Laboratory of Food Analysis | De Saeger S.,Laboratory of Food Analysis
World Mycotoxin Journal | Year: 2014

This paper reports on the occurrence of ergot alkaloids in cereals and cereal products in Europe. It includes occurrence data our group previously submitted to the European Food Safety Authority and new data we gathered afterwards. A total of 1,065 samples of cereals and cereal products intended for human consumption and animal feeding were analysed by liquid chromatography-tandem mass spectrometry for the presence of ergot alkaloids. The sample set included rye-, wheat-and multigrain-based food as well as rye-, wheat-and triticale-based feed. The study revealed that 59% of the analysed food and feed samples were contaminated with ergot alkaloids to some extent. In 55% of the samples, the levels of the-ine isomers were above the limit of quantification (LOQ), while contamination with the-inine isomers was found in 51% of the samples. The median values for the main ergot alkaloids (-ine forms) and the epimers (-inine forms) were 1 and 2 μg/kg, respectively. Ergot alkaloids were present in 84% of rye food, 67% of wheat food, 48% of multigrain food, 52% of rye feed, 27% of wheat feed, and 44% of triticale feed at total alkaloid levels ranging from 1 (LOQ) to 12,340 μg/kg. Though the highest frequencies of contamination were observed for food samples, the feed samples, in particular Swiss rye feed, accounted for the highest levels of ergot alkaloids. The frequencies and levels of contamination were significantly lower in organic samples compared to conventional samples. Maximum levels of individual ergot alkaloids up to 3,270 μg/kg (for ergotamine) were observed. Overall, ergosine, ergokryptine and ergocristine were the frequently occurring ergot alkaloids. The co-occurrence of all six ergot alkaloids was noted in 35% of the positive samples. Occurrence of a single ergot alkaloid was mainly observed for ergometrine.

Ohashi S.,Laboratory of Food Analysis | Nagatomo K.,Laboratory of Food Analysis | Miyamoto K.,Laboratory of Food Analysis | Toko K.,Laboratory of Food Analysis | And 4 more authors.
Journal of the Faculty of Agriculture, Kyushu University | Year: 2010

In the food and beverage industries there is a great demand for a sensitive and easy detection system of fragrant compounds in order to ensure product quality control and to avoid contamination Benzaldehyde (BZ) and furfural (FF) are typical fragrant compounds for peach-flavored beverages, and methyl anthranilate (MA) is a typical flavor of grape beverages. For sensitive detection of these flavors by immunoreaction, we prepared monoclonal antibodies against BZ, FF and MA by using the rat lymph node method. The antibody for BZ had high selectivity toward BZ compared with other fragrant compounds and high affinity with an affinity constant of 1.9x10 6M -1. The limit of detection (LOD) of BZ by indirect competitive ELISA (ic-ELISA) was 0.6 ng mL -1. For FF, anti-FF mAb had high selectivity toward FF and high affinity constant of 2.5x10 -1 M -1. The LOD of FF by ic-ELISA was 100 ng mL -1. For MA, anti-MA mAb had high selectivity toward MA and high affinity constant of 1.3x10 5M -1. The LOD of MA by ic-ELISA was 200 ng mL -1. These monoclonal antibodies were suitable for detection of very small amounts of fragrant compounds in rinsed water of beverage industries.

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