Smeu, I., Cucu, M. E., Dobre, A. A.
The need for enhancing food safety has increased the interest in fast and accurate measurement methods for detection and quantification of food contaminants. A traditional Romanian sponge cake named “cozonac” was studied in order to evaluate the possible occurrence of mycotoxins. The main ingredients of this bakery product are wheat flour, milk, sugar, eggs, butter and yeast, to which a cocoa cream that contains nuts and/or Turkish delight is added. Because of its ingredients, the product is susceptible to a mycotoxin contamination. A sandwich-type enzyme–linked immunosorbent assay (ELISA)...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Ogrinc, N., Zappa, G., Zoani C.
This paper details with the preparation of new Multipurpose-Reference Materials (RMs) of rice grains and rice flour performed as a pilot study within the PRO-METROFOOD-RI project. RMs will be characterized for different parameters including contaminants, biomarkers, stable isotopes and markers of origin/authenticity. These RMs will also have a major role in quality control and quality assurance of other food products.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Bešter, E., Bučar-Miklavčič, M., Butinar, B.
Measurement uncertainty for determination of alpha-tocopherol was calculated. Alpha-tocopherol is determined according to SIST EN ISO 9936: 2016 method. Sample is dissolved in heptane and analyzed by high-performance liquid chromatography. Alpha-tocopherol is quantified using calibration plot. Two major contributions to measurement uncertainty were taken into account, namely bias and random error at within-laboratory reproducibility conditions. Bias has further two contributions, bias of the method and laboratory bias. The bias of the method was evaluated using model equation, taking into...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Giannikopoulou P., Kakoulides, E., Alexopoulos, Ch.
The purpose of this communication is to present the contribution of EXHM/GCSL-EIM in two different approaches used to assess interlaboratory measurements at different metrological levels. In the first one, at the high metrological order - CCQM level, concerning the key comparison “CCQM K138 - determination of aflatoxins in dried figs”, the method developed and the results reported by our institute are described. According to the second approach, participation in a Proficiency Testing scheme, the organization and evaluation of SCHEMA PTs reported results, are also introduced. Different...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Perini, M., Camin, F.
Several types of isotopic analysis, carried out using SNIF- 2 H-NMR and/or IRMS, are now standards or validated methods for testing the authenticity of food products. This study will offer guidelines on implementing a quality system for the accreditation of methods for stable isotope ratio analysis, based on ISO standard 17025. The focus will be on determining repeatability, linearity and uncertainty. Moreover, issues related to accuracy, reference materials, proficiency tests and some unclear areas of official standards will be tackled, and suggestions to improve the effectiveness of this...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Presser, K., Zoani, C., Szymanek, J., Ocke, M.
METROFOOD-RI is a research infrastructure to promote data and information on metrology in food and nutrition and is composed by a Physical infrastructure (P-RI) and an electronic infrastructure (e-RI). Concepts and the development of a pilot e-RI is presented in this work where several datasets from different countries are used and interrelated to integrate national e-resources into a European-wide e-RI providing new functionalities. The general functionalities will be described together with the challenges to combine already existing resources. Issues of the outcome will be discussed...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Añorga, L., Martínez-Paredes, G., Jubete, E., Parrilla, M., Lamas-Ardisana, P. J., Grande, H. J., Ramos, E., Salleres, S., Jaureguibeitia, A., Albizu, A.
Enzyme-based biosensors are widely used in many applications such as health care, food safety and environmental monitoring. However, the implementation of many of these applications is strongly hindered by their limited stability on time. This paper reports a disposable electrochemical biosensor based on screen-printing technology for the easy, fast and accurate determination of sulphite in shrimp farming, which shows good sensitivity (62 nA/ppm), reproducibility (RSD = 4%; n = 5), and a high storage stability (8 months).
3rd IMEKOFOODS Conference
· TC23
· 2017
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Bosmali, I., Ordoudi, S.A, Tsimidou, M. Z., Madesis, P.
Saffron, the spice produced from the red stigmas of the flower of Crocus sativus L. is a frequent target of fraud and mislabeling practices that cannot be fully traced using the ISO 3632 trade standard specifications and test methods. A molecular approach is proposed herein as an alternative, promising branding strategy for the authentication of highly esteemed saffron brands like the Greek Protected Designation of Origin (PDO) “Krokos Kozanis”. Specific ISSR markers were used to assess, the within species variability of several populations of C. sativus L. from the cultivation area of...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Miteluţ, A. C., Ştefãnoiu, G. A., Popa, E. E., Drãghici, M., Popa, M. E., Cramariuc, R., Balaurea- Chirilov, A. M., Mãriuţ, C., Mustãţea, G. S., Mohan, G., Culeţu, A.
In this study, it was determined the content of some amino acids from 3 types of wheat based bread: White, Whole Wheat and Sylvester Graham before and after RF treatment. The amino acids content was monitored at two different moments: T0- initial moment and at T10- after 10 days of storage at in controlled conditions. The main conclusion of this preliminary study was that treatment with RF at 100ºC does not affect the nutritional value of the core regarding the content of analysed amino acids. Further it is necessary to be studied the effects of RF treatment over the general nutritional...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Mandrile, L., Giovannozzi, A. M., Taglietti, A., Bassi, B., Dacarro, G., Pallavicini, P., Schmidt, M. S., Marta, G., Rossi, A. M.
In the recent years, Raman spectroscopy was attested as a good candidate for food analysis. It is a rapid, simple and non-destructive technique which provides highly selective detection due to the specific Raman fingerprint of molecules. The sensitivity of Raman technique can be increased of several orders of magnitude exploiting the Surface Enhanced Raman Scattering effect. In general, SERS is obtained when molecules are absorbed onto, or microscopically close to, a suitable plasmonically active surface, such as roughened nanostructured metal surface, or metal colloids. Nevertheless,...
3rd IMEKOFOODS Conference
· TC23
· 2017
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