Food Quality Indicators Research Articles

Preparation, characterization, and morphology of on/off detection indicator based on rhodamine 6G‐adamantanamine loaded onto nonwoven polyethylene terephthalate

Traditionally, food quality is evaluated by consumers through comparison of the production and expiration dates of the product. However, product shelf life cannot be the real and only parameter of food quality, especially within a variety of storage environments. Therefore, new indicators of food quality are needed to provide food safety to the consumer. In this work, we reported a detection indicator based on rhodamine 6G‐adamantanamine and β‐cyclodextrin (β‐CD) polyelectrolyte cross‐linked onto a nonwoven polyethylene terephthalate textile support, which can be used as the indication of food quality by means of the irreversible change of fluorescence. The relationship between the increase of fluorescence and pH variation was also reported. Considering food safety, a migration experiment was carried out using a food simulation system. When pH changed to 6.8, the evident fluorescence can be observed by naked eye at 650‐nm excitation wavelength. β‐CD can not only act as a good carrier of rhodamine 6G‐adamantanamine but also enhanced the fluorescence to indicate whether rhodamine 6G‐adamantanamine was loaded onto β‐CD polyelectrolyte or nonwoven polyethylene terephthalate. After 250 h of migration experiment at 25°C, it was found that the fluorescent substances slightly migrated, and the migration under acidic conditions was almost negligible. The fluorescence enhancement performance and migratory behavior indicated that the material had the potential as a fluorescent intelligent indicator for food packaging.

Profiling Italian cat and dog owners\u2019 perceptions of pet food quality traits

BackgroundOver recent years, pet owners have started to demonstrate increased sensitivity toward their companion animals, which includes an increase in the attention paid towards their nutrition, seen as a way of safeguarding their pets’ welfare. The aim of this study was to identify how pet food quality traits are perceived as being the most important by dog and cat owners. To this end, a survey of dog and cat owners was conducted by means of a questionnaire distributed in pet stores and trade fairs throughout Italy.ResultsA total of 935 surveys were collected; 61.8% of which were compiled by female pet owners. The respondents were relatively homogeneously distributed between cat (30.8%), dog (39.4%), and cat and dog (29.8%) owners. A quarter of the owners (25.5%) reported to have asked their veterinarian for advice on which pet food to buy, and almost a third (30.4%) trusted the advice posted on the web sites of well-known brands. “Contains natural ingredients” was the characteristic that obtained the highest mean score (4.3 out of 5).Elderly owners (> 65 years) placed most importance on whether a product had a high price, and least on feed appearance, animal satisfaction, and stool quality. Young owners (< 35y) paid most attention to the stool quality, the percentage of protein in the feed, and the presence of recyclable packaging, and least attention to feed appearance, smell, and animal satisfaction. Feed appearance, smell, a higher cost, and certain label indications (protein content, presence of fresh meat, grain free) were mostly important among the buyers of wet pet food. Some specific differences also emerged between dog, cat, and dog and cat owners.ConclusionsIn this survey of Italian pet food buyers, the presence of “natural” ingredients was considered to be the most important indicator of pet food quality, whereas characterized by a high price was considered least important. The data obtained from this survey could be used to help pet food companies identify which pet food quality traits are perceived as important by dog and cat owners.

The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review.

The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fruit, juice, caramel products, coffee, bakery, malt and vinegar. The formation of HMF is not only an indicator of food storage conditions and quality, but HMF could also be used as an indicator of the potential occurrence of contamination during heat-processing of some food products such as coffee, milk, honey and processed fruits. This review focuses on HMF formation and summarizes the adverse effects of HMF on human health.

Post-Release Monitoring Diet Quality and Nutritional Status of Reintroduced Burchell’s Zebra and Blue Wildebeest in Maputo Special Reserve, Mozambique

The reintroduction of wild animal species into conservations areas is widely used to restore populations of species endangered with extinction. The assessment of the quality of the diet and the nutritional status of the animals is crucial to the success of herbivore reintroduction programs, given that adequate nutrition is essential to ensure the survival and fertility of ungulates. Given this, the present study investigated the quality of the diet and nutritional status of Burchell’s zebra ( Equus burchelli, Smuts 1832) and blue wildebeest ( Connochaetes taurinus, Burchell 1823) reintroduced into Maputo Special Reserve (MSR), in southern Mozambique. The study was conducted between July 2016 and June 2017, and the data were collected through direct observation, by driving a vehicle along the roads within the reserve that pass through the vegetation cover where zebra and wildebeest are known to occur most frequently. The composition of the diet and specific feature of the grass grazed by the two species, such as greenness (an indication of food quality) were assessed. Crude fecal protein and phosphorus were determined to evaluate the nutritional status of the two herbivore species. Both herbivores were pure grazers, consuming a diet composed entirely (100%) of grass. Aristida barbicollis was the principal component of the diets of both zebra and wildebeest and both species grazed almost entirely on green grass (91–100% of greenness). However, wildebeest consumed significantly more green grass (which has a better nutrient content) than zebra, which tolerated a considerably larger proportion of browner grass in both seasons. The levels of crude protein and phosphorus in the zebra and wildebeest fecal samples were not below threshold of nutritional stress recommended for large southern African herbivores, which indicates that neither the zebra nor the wildebeest populations in MSR are undernourished at the present time and that the quality of the forage found in the study area is not a factor limiting the persistence of the reintroduced populations of either species.

A New Comprehensive Index for Evaluating the Quality of Infant Formula under the Framework of Chinese Food Standards

Objective: We proposed a new comprehensive index, the food quality index (FQI), to effectively evaluate food quality. Methods: The food quality index is based on chemical and biological indicators of the Chinese food standards framework. We evaluated the limit value regulations for infant formula standards and then established a comprehensive index and grading standard. Finally, we applied the index to evaluate data obtained from the Shenyang Product Quality Supervision and Inspection Institute. Results: The results showed that the quality of older infant and young children formula (OF) was good, and the infant formula (IF) was acceptable. Conclusion: The quality of OF was observably higher than that of IF, and they were significantly different with a p-value &lt; 0.01. The most influencing factor of the IF and OF was minerals, followed by major components, optional ingredients, vitamins, and pathogenic bacteria had no effect. In IF, The number of the main influencing single indicators were 36 and 20 in IF and OF, respectively. Statistical analysis showed that index values of vitamins in the two kinds of milk powders were significantly different, with a p-value &lt; 0.01. Optional ingredients were significantly correlated, with a p-value &lt; 0.05.

Application of Metabolomic Analysis in Exploration of Plant Genetic Resources

Abstract The article addresses the issues of using metabolomic analysis to study genetic resources of cereal crops in order to (1) determine phylogenetic linkages between species (the degree of domestication); (2) within species to describe genetic diversity according to its responses to biotic and abiotic stressors and biochemical characteristics (chemical compounds) determining food, feed and technological quality indicators; and (3) select the most resistant and highest-quality geno-types for complex breeding use.

Longitudinal Analysis of the Microbiological Quality of Raw Cow's Milk Samples Collected from Three Small Family Dairy Farms in Mexico Over a 2-Year Period

In Mexico, the total milk production that family dairy farms (FDF) contribute is ca. 35%, but this milk is not evaluated for microbiological quality. Forty percent of the milk and dairy products consumed by Mexicans is unpasteurized. In total, 24 raw cow's milk samples from three FDF (one sample per each season from each FDF for two sequent years) were characterized for the presence of food quality indicator organisms, Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, and Mycobacterium spp., by standard procedures. Escherichia coli presence was also evaluated by a direct count method and diarrheagenic E. coli (DEC) by molecular methods. On the basis of Mexican guidelines for raw milk entering production, 42% of samples exceeded the aerobic mesophilic bacteria limits. A total of 83% raw milk samples were positive for total coliforms, 54% for fecal coliforms, and 46% for E. coli. Forty-three E. coli isolates were selected and characterized for the presence of 11 DEC loci; of theses, 40 isolates were negative for all DEC loci, and 3 isolates, all collected from the same sample, were Shiga toxin 2 (stx2) positive and O157 antigen negative, and one stx2 isolate was resistant to 6 of the 16 antibiotics tested. None of the 24 raw milk samples were positive for Salmonella enterica, L. monocytogenes, or staphylococcal enterotoxin. S. aureus was isolated from nine samples, of which only three samples harbored resistant isolates. From three samples, four nontuberculous mycobacterial isolates were recovered (Mycobacteroides chelonae, Mycobacteroides porcinum, and two Mycobacteroides abscessus). All four isolates produced biofilm and had sliding motility, and three isolates (M. porcinum and two M. abscessus) were resistant to the two antibiotics tested (clarithromycin and linezolid). FDF provide raw milk to a large proportion of the Mexican population, but its consumption could be harmful to health, emphasizing the need to implement national microbiological quality guidelines for raw milk intended for direct human consumption.

Compound eutrophication index: An integrated approach for assessing ecological risk and identifying the critical element controlling harmful algal blooms in coastal seas.

Current ecological risk assessment and controlling element identification methods of harmful algal blooms (HABs) are not connected. Here, we identified the controlling elements by correlation and principal component analyses, and the analytic hierarchy process. A compound eutrophication index (CEI) integrating risk assessment with controlling element identification was constructed and verified using data collected from Jiaozhou Bay, China. The CEI results agreed with the chlorophyll-a concentration and the main eutrophication assessment results. The HAB risk assessment of the CEI was more efficient than that of the nutrient quality index and Assessment of Estuarine Trophic Status. The contribution ratio of the loads and concentrations of nutrients (nitrogen, phosphorus, and chemical oxygen demand) to HABs in Jiaozhou Bay was 70%. In the high-risk areas, the contribution ratio of nutrients to HABs was 77%. Therefore, terrestrial nutrient inputs must be reduced to prevent and control HABs in the north-eastern areas of Jiaozhou Bay.

The effects of falsification of meat of slaughtered animals with sodium hydrocarbonate on their quality and safety

State monitoring is carried out to verify compliance with the requirements of the legislation on safety and individual indicators of food quality by market operators who produce meat and meat products, store (wholesale bases) and sell (agro-markets, supermarkets, etc.). When establishing a food hazard, the following conditions are taken into account: the usual conditions of use of the food by the consumer, each stage of its production, processing and circulation; information provided to the consumer, including labeling, including end-of-use (use) information, and other publicly available information on the avoidance of adverse health effects, food-related or food category the possible short- or long-term impact of the food on the health of the person consuming it and on future generations; possible cumulative toxicity effect. Therefore, it is important to develop simple, rapid methods for determining the adulteration of beef, pork, mutton, and meat of goat when carrying out risk-oriented controls on the sale of chilled and chilled meat in agri-food markets under different storage and marketing conditions. The falsification of chilled meat of slaughtered animals with a solution of sodium bicarbonate for 3–4 days of sale at temperatures from 0 to 6 °C was established: in beef and meat of goat – a weakly positive reaction (up to 5%), in pork and mutton positive (5.1% and more). Also falsification of meat of slaughtered animals with a solution of sodium bicarbonate on 17–18 (for beef) and 13–14 days of realization at temperatures from 0 to minus 1 °C was established: in beef, pork and meat of goat – a weak positive reaction (up to 5%), positive in mutton (5.1% or more). The technique of establishing adulteration was based on the use of an alcoholic solution of chrome dark blue with a mass concentration of 0.5%, applied to the surface of the muscle tissue, and after 1–2 seconds, the presence of pale pink color was established – in the absence of meat processing with sodium bicarbonate or from light purple to dark purple in the presence of sodium bicarbonate depending on the amount of meat processed up to 5.0% and 5.1% or more. The results of the studies showed that the stability of the color intensity in the falsification of meat of slaughtered animals by treatment with sodium hydrogen carbonate was 99.9%. The influence of sodium bicarbonate on the quality and safety of meat of slaughtered animals for 3–4 days of realization at temperatures 0–6 °C and 17–18 (for beef) and 13–14 days of realization at temperatures from 0 to minus 1 °C has been established: the content of microorganisms in the superficial layers of muscle tissue decreased significantly (P &lt; 0.01, P &lt; 0.001), and slightly increased slightly in the deep layers (P &lt; 0.05); the pH was significantly (P &lt; 0.001) increased and ranged from 6.45 ± 0.023 to 6.72 ± 0.018; NMAOAM content tended to decrease, but the difference was not significant in the case of a weakly positive reaction (at temperatures of 0–6 °C in beef and meat of goat) and a slight decrease (P &lt; 0.05) in pork and mutton (positive reaction); at temperatures from 0 to minus 1 °C, NMAOAM content tended to decrease, but a significant difference, except for beef (1.10 times, (P &lt; 0.05), was not established: in pork – 1.11 and meat of goat – 1.4 times, where the indicators slightly exceeded the limits of the standards of quality meat (103 CFU/g), respectively – (9.89 ± 2.65) ×102, (10.03 ± 3.62) ×102 and (10.4 ± 2.29) × 102 CFU/g, while in mutton (positive reaction) it decreased significantly by 1.05 times and was within the limits – 9.87 ± 0.27×102 CFU/g.

Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower.

Biogenic amines are important indicators of food quality with recognized antioxidant capacity. Diets that are rich in these compounds promote several benefits for human health, although the consumption in excess may result in food poisoning. This study aims to screen the levels of biogenic amines in four colored cauliflowers, before and after cooking (boiling, steaming, and microwaving). In addition, the levels of tryptophan and 5-hydroxytryptophan, two serotonin precursors, were analyzed. Our results reveal that thermal processing shows a tendency to increase tryptophan levels and reduce 5-hydroxytryptophan in colored cauliflowers. A reduction of the tryptophan and increase in serotonin contents in ‘Cheddar’, steamed or microwaved, was observed. A higher level of histamine was observed in the genotype ‘Forata’ after cooking, whereas melatonin levels were higher after steaming and microwaving. The lowest levels of biogenic amines and amino acids were observed in ‘Graffiti’. All the colored cauliflowers that were analyzed presented a chemical quality index (CQI) below the pre-established limits, indicating that are safe for consumption, even after cooking. We conclude that the levels of biogenic amines and amino acids in colored cauliflower are safe for human consumption and do not present health risks. Therefore, the consumption of these genotypes, raw or cooked, is a good source of bioactive compounds.

Food quality traceability prototype for restaurants using blockchain and food quality data index

Abstract As competition between organizations are evolving into competition between supply chains, to survive and indeed grow, it is necessary to deliver added value to customers. Traceability has emerged as one of the key measures of operational efficiencies within supply chains and ultimately, customer service. Over the years, organizations have deployed number of methods in delivering food traceability. This paper examines major methods of food traceability currently in existence and proposes a restaurant prototype for implementing more reliable food traceability using Blockchain and product identifiers. The prototype captures data from various stakeholders across the food supply chain, segregates it and finally, applies the Food Quality Index (FQI) algorithm to generate an FQI value. The FQI value helps in identifying whether the food is good for consumption on specified parameters. FQI value is generated based on extant standard storage and handling regulations specified by food safety authorities, and checks whether value so derived, is within the permissible range. The prototype helps in grading food quality for human consumption besides strengthening food (product) traceability. This prototype can be customized to address future requirements of traceability triggered through new information emanating from any stakeholder or the node in the supply chain.

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

The development of quality monitoring systems for perishable food products like seafood requires extensive data collection under specified packaging and storage conditions, followed by advanced data analysis and interpretation. Even though the benefits of using volatile organic compounds as food quality indices have been recognized, few studies have focused on real-time quantification of the seafood volatilome and subsequent systematic identification of the most important spoilage indicators. In this study, spoilage of Atlantic salmon (Salmo salar) stored under modified atmospheres (% CO2/O2/N2) and air was characterized by performing multivariate statistical analysis and augmented ordinal regression modelling for data collected by microbiological, chemical and sensory analyses. Out of 25 compounds quantified by selected-ion flow-tube mass spectrometry, ethanol, dimethyl sulfide and hydrogen sulfide were found characteristic under anaerobic conditions (0/0/100 and 60/0/40), whereas spoilage under air was primarily associated with the production of alcohols and ketones. Under high-O2 MAP (60/40/0), only 3-methylbutanal fulfilled the identification criteria. Overall, this manuscript presents a systematic and widely applicable methodology for the identification of most potential seafood spoilage indicators within the context of intelligent packaging technology development. In particular, parallel application of statistics and modelling was found highly beneficial for the performance of the quality characterization process and for the practical applicability of the obtained results in food quality monitoring.

Cellulose‐Based Substrate for SERS‐Promoted Histamine Picomolar Detection in Beverages

AbstractHistamine is a biogenic amine (BA) playing an important physiological role in human body, even though the assumption of high histamine amount from food and beverages can cause health diseases such as, for example, cutaneous allergy, headache and nausea. In fact, histamine can be present in foods and beverages as the result of microbial metabolism induced by temperatures and storage conditions, so histamine levels are commonly used as an indicator of food safety and quality. In the present contribution, the possibility to detect low concentration of histamine by Surface Enhanced Raman Spectroscopy (SERS) by using silver nanoparticles (AgNPs)‐cellulose hybrid substrate has been proposed. An easy procedure for the fabrication of the hybrid supports was developed and SERS effect at different AgNPs amounts was tested. The developed systems allowed detecting histamine down to 10–12 M in aqueous solutions. SERS substrates have been tested directly on two different kinds of commercial white wines, the first one stored in tetra pack and the other one in glass bottles without any pre‐treatment procedure. Histamine concentrations in the real samples were obtained by recording the corresponding Raman spectra and confirmed by means of conventional HPLC analysis.

Impact of Biogenic Amines on Food Quality and Safety.

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

Забезпечення фізіологічних потреб населення України в енергї та білку

The general level of nutrition of the population of Ukraine was studied. The degree of satisfaction of physiological nutritional needs was studied through the main indicators of food quality — energy and protein. As the starting point for this, the Standards for the physiological needs of the population of Ukraine in the main nutrients and energy and the annual statistics were taken. The analysis of the results showed that during the years 2010-2016 the index of physiological norm of consumption of food energy should be in the range of 2457-2380 kcal, in average 2400 kcal. Indicators for protein should be 75,7-75,9 g and 75,4 g respectively. The actual indices for providing physiological nutritional needs for energy and protein were 2983-2742, 2905 kcal, 87,5-84,1, 87,5 g. respectively. The energy-protein ratio during the years 2010-2016 normally should be in the amount of 31,5-31,7 and an average of 31,8 kcal/g. The actual values were at the level of 34,1-32,6 and 33,2 respectively. The indicator of protein-energy ratio, for the years 2010-2016, should normally be in the range of 30,8-31,5 and in average 31,4 g/1000 kcal. Actual values were at the level of 29,3-32,6 and 30,1 g /1000 kcal respectively. The actual average energy-protein ratio was higher for 4,4 percent, while the protein-energy ratio was 4,1 percent lower. The values of the energy-protein and protein-energy ratio indicate the level of physiological fullness of the diet. The obtained results can be used as one of the possible approaches for analyzing the overall quality of the population's nutrition. Key Words: nutrition, energy, protein, physiological norms, energy-protein ratio, protein-energy ratio.

Social inequalities in the food consumption profile of the Brazilian population: National Health Survey, 2013.

High income concentration prevails in Brazil and socioeconomic status influences living and health conditions, including dietary quality. To measure the magnitude of social inequalities in the food quality profile of the Brazilian population. We analyzed data from 60,202 adults who participated in the 2013 National Health Survey. The prevalence of indicators of food quality was estimated according to gender, ethnicity, income, schooling, and health insurance. We calculated prevalence ratios using multiple Poisson regression. Healthy food consumption was more prevalent among females, white people, and individuals with higher socioeconomic status. However, we also found a higher prevalence of some foods considered unhealthy, such as sweets, sandwiches, snacks, and pizzas, among the most favored social segments, in women, and white people, expressing the concomitance of healthy and unhealthy eating habits. The comparison between the consumption of skim and low-fat milk according to income (prevalence ratio - PR = 4.48) presented the most significant difference. In addition to the expressive social inequality identified in the Brazilian food profile, mixed patterns were detected, including healthy and unhealthy foods. These results point out the need for monitoring and promoting healthy eating habits, taking into account the social inequalities and contradictions concerning food intake.

Разработка баз данных интеллектуальных экспертных систем автоматического контроля показателей качества пищевой продукции

Существующие в настоящее время методы оценки качества пищевой продукции далеки от совершенства, поскольку эта оценка осуществляется в лабораториях предприятий и, чаще всего, органолептическим путем. Успешное решение этой задачи возможно при внедрении в производственный процесс интеллектуальных экспертных систем контроля и прогнозирования в потоке показателей качества пищевых продуктов с использованием интеллектуальных технологий. Одной из важнейших составных частей экспертной системы является база данных. В статье проработаны методологические основы создания баз данных при построения интеллектуальной экспертной системы контроля и прогнозирования показателей качества пищевой продукции в процессе производства. Выделены отличительные особенности баз данных. Исследована и предложена методика разработки баз данных. Исследованы и проанализированы основные этапы разработки баз данных, а именно: проведена постановка задачи на проектирование базы данных предметной области. Разработана интегрированная концептуальная модель базы данных предметной области интегрированной экспертной системы. Разработаны: дерево целей базы данных, состав основных элементов системы базы данных интегрированной экспертной системы контроля качества пищевой продукции. Проработаны основные фазы и этапы проектирования базы данных интегрированный экспертной системы контроля качества пищевой продукции. Представлена VAD-диаграммы потока данных. Разработано описание семантики предметной области в виде системы функциональных и многозначных зависимостей между атрибутами концептуальной модели базы данных предметной области. Разработана автоматизированная системы обработки данных. Созданы приложения базы данных, в которые в соответствии с основными функциями и содержимым базы данных входят: программы обработки и передачи запросов, создание и обработка отчетов, программа управления приложениями. Разработана архитектура базы данных. Разработанная специализированная база данных интегрированной экспертной системы контроля показателей качества пищевой продукции является единой информационной средой, осуществляющей информационное обеспечение контроля органолептических показателей качества пищевой продукции.

Fatty acids composition in South African freshwater fish as indicators of food quality

Lipid classes and fatty acid composition of three commercially important freshwater fish species Oreochromis mossambicus (Mozambique tilapia), Clarias gariepinus (African catfish) and Cyprinus carpio (carp) obtained from an aquaculture, different river systems and fish markets from different provinces in South Africa were investigated. Fatty acids were extracted from the fish fillets through the Folch extraction method (using chloroform: methanol at the ratio of 2:1). Generally, tilapia fish species was found to be the richest in fatty acid composition. In all fish species analysed, palmitic acid (16:0) was found to be the most abundant fatty acid ranging from 18.24 to 21.84%. Appreciable quantities of essential polyunsaturated fatty acid such as docosahexaenoic (DHA) (22:6 n-3, 3.92 to 6.16%), eicosapentaenoic acid (EPA) (20:5 n-3, 1.91 to 2.92%) and arachidonic acid (20:4 n-6, 7.19 to 8.50%) were also found. Observations show that fish species obtained from Gauteng Province are richer in fatty acids compared to those in Limpopo Province. The study points out that all fish species investigated contain appreciable levels of Omega-3 (n-3) polyunsaturated fatty acids (PUFA) and are therefore suitable for an unsaturated low-fat diet. This is important especially for poor communities who cannot afford to get a balanced diet, rich in some essential fatty acids.Therefore, it is important to determine the nutritional value of local fish, since it significantly contribute to a healthy diet in rural communities.

Thin Film Chemical Deposition Techniques as a Tool for Fingerprinting of Free Fatty Acids by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry.

Metabolic fingerprinting is a powerful analytical technique, giving access to high-throughput identification and relative quantification of multiple metabolites. Because of short analysis times, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) is the preferred instrumental platform for fingerprinting, although its power in analysis of free fatty acids (FFAs) is limited. However, these metabolites are the biomarkers of human pathologies and indicators of food quality. Hence, a high-throughput method for their fingerprinting is required. Therefore, here we propose a MALDI-TOF-MS method for identification and relative quantification of FFAs in biological samples of different origins. Our approach relies on formation of monomolecular Langmuir films (LFs) at the interphase of aqueous barium acetate solution, supplemented with low amounts of 2,5-dihydroxybenzoic acid, and hexane extracts of biological samples. This resulted in detection limits of 10-13-10-14 mol and overall method linear dynamic range of at least 4 orders of magnitude with accuracy and precision within 2 and 17%, respectively. The method precision was verified with eight sample series of different taxonomies, which indicates a universal applicability of our approach. Thereby, 31 and 22 FFA signals were annotated by exact mass and identified by tandem MS, respectively. Among 20 FFAs identified in Fucus algae, 14 could be confirmed by gas chromatography-mass spectrometry.

FAKTOR – FAKTOR YANG MEMPENGARUHI POLA PANGAN HARAPAN (PPH) DI KABUPATEN BANDUNG

One way to know food self-sufficiency through the quality of food consumption diversity as measured by Food Harvest Scale (PPH) scores, hereinafter abbreviated as PPH. PPH can be used as a measure of nutritional balance and food diversity consumed by residents in a region. The maximum PPH score, 100 indicates the diverse food consumption situation and both the composition and quality of nutrition (Baliwati, 2011). In practice, the achievement of food quality and quantity indicator in Bandung Regency has not been achieved. This study aims to determine the size of family, education level, and income level of PPH in Bandung regency. The basic method of this research is the explanatory method (Eksplanatory Research). The determination of Paseh and Pasirjambu sub-districts was conducted by purposive sampling, which is determined by the highest and lowest kecamatan PPH. Furthermore the size of respondents using Slovin techniques. To know the factors that influence the PPH in Bandung regency using multiple regression analysis technique and the test is done by using SPSS 20 program. The result of the research shows that the family size, education level and income level have positive influence on PPH Kabupaten Bandung. This means that the higher the size of the family, the level of education and income level then the higher the PPH in Bandung regency