Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry

Foods with high added value, such as Iberian dry-cured products, are susceptible to fraud. Many attempts have been made to differentiate the commercial/quality categories of Iberian dry-cured hams by analytical determinations. However, as discrimination by such means is not fully reliable, legislati...

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Detalles Bibliográficos
Autores: Bayés-García, Laura, Tres Oliver, Alba, Vichi, S. (Stefania), Calvet Pallàs, Maria Teresa, Cuevas Diarte, Miguel Ángel, Codony Salcedo, Rafael, Boatella Riera, Josep, Caixach Gamisans, Josep, Ueno, S., Guardiola Ibarz, Francesc
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/160579
Acceso en línea:https://hdl.handle.net/2445/160579
Access Level:acceso abierto
Palabra clave:Cristal·lografia
Polimorfisme (Cristal·lografia)
Calorimetria
Crystallography
Polymorphism (Crystallography)
Calorimetry
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spelling Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometryBayés-García, LauraTres Oliver, AlbaVichi, S. (Stefania)Calvet Pallàs, Maria TeresaCuevas Diarte, Miguel ÁngelCodony Salcedo, Rafael Boatella Riera, JosepCaixach Gamisans, JosepUeno, S.Guardiola Ibarz, FrancescCristal·lografiaPolimorfisme (Cristal·lografia)CalorimetriaCrystallographyPolymorphism (Crystallography)CalorimetryFoods with high added value, such as Iberian dry-cured products, are susceptible to fraud. Many attempts have been made to differentiate the commercial/quality categories of Iberian dry-cured hams by analytical determinations. However, as discrimination by such means is not fully reliable, legislation to prevent fraudulent practice is based on administrative controls and certification. Here, new analytical approaches based on ultrahigh resolution mass spectrometry (UHRMS) and crystallographic techniques applied to the lipid fraction, in combination with chemometrics, are studied. The results of the triacylglycerol profile determined by UHRMS and the fingerprint provided by the thermograms obtained by differential scanning calorimetry offer the promise of analytic discrimination of Iberian dry-cured ham categories. In addition, these determinations, in combination with chemometrics, may prove extremely useful to authenticate many foods containing high to moderate amounts of lipids.Elsevier B.V.2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2445/160579Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésVersió postprint del document publicat a: https://doi.org/10.1016/j.foodcont.2015.07.047Food Control, 2016, vol. 60, p. 370-377https://doi.org/10.1016/j.foodcont.2015.07.047cc-by-nc-nd (c) Elsevier B.V., 2016http://creativecommons.org/licenses/by-nc-nd/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1605792026-05-27T06:46:51Z
dc.title.none.fl_str_mv Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry
title Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry
spellingShingle Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry
Bayés-García, Laura
Cristal·lografia
Polimorfisme (Cristal·lografia)
Calorimetria
Crystallography
Polymorphism (Crystallography)
Calorimetry
title_short Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry
title_full Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry
title_fullStr Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry
title_full_unstemmed Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry
title_sort Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry
dc.creator.none.fl_str_mv Bayés-García, Laura
Tres Oliver, Alba
Vichi, S. (Stefania)
Calvet Pallàs, Maria Teresa
Cuevas Diarte, Miguel Ángel
Codony Salcedo, Rafael
Boatella Riera, Josep
Caixach Gamisans, Josep
Ueno, S.
Guardiola Ibarz, Francesc
author Bayés-García, Laura
author_facet Bayés-García, Laura
Tres Oliver, Alba
Vichi, S. (Stefania)
Calvet Pallàs, Maria Teresa
Cuevas Diarte, Miguel Ángel
Codony Salcedo, Rafael
Boatella Riera, Josep
Caixach Gamisans, Josep
Ueno, S.
Guardiola Ibarz, Francesc
author_role author
author2 Tres Oliver, Alba
Vichi, S. (Stefania)
Calvet Pallàs, Maria Teresa
Cuevas Diarte, Miguel Ángel
Codony Salcedo, Rafael
Boatella Riera, Josep
Caixach Gamisans, Josep
Ueno, S.
Guardiola Ibarz, Francesc
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cristal·lografia
Polimorfisme (Cristal·lografia)
Calorimetria
Crystallography
Polymorphism (Crystallography)
Calorimetry
topic Cristal·lografia
Polimorfisme (Cristal·lografia)
Calorimetria
Crystallography
Polymorphism (Crystallography)
Calorimetry
description Foods with high added value, such as Iberian dry-cured products, are susceptible to fraud. Many attempts have been made to differentiate the commercial/quality categories of Iberian dry-cured hams by analytical determinations. However, as discrimination by such means is not fully reliable, legislation to prevent fraudulent practice is based on administrative controls and certification. Here, new analytical approaches based on ultrahigh resolution mass spectrometry (UHRMS) and crystallographic techniques applied to the lipid fraction, in combination with chemometrics, are studied. The results of the triacylglycerol profile determined by UHRMS and the fingerprint provided by the thermograms obtained by differential scanning calorimetry offer the promise of analytic discrimination of Iberian dry-cured ham categories. In addition, these determinations, in combination with chemometrics, may prove extremely useful to authenticate many foods containing high to moderate amounts of lipids.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/160579
url https://hdl.handle.net/2445/160579
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.foodcont.2015.07.047
Food Control, 2016, vol. 60, p. 370-377
https://doi.org/10.1016/j.foodcont.2015.07.047
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier B.V., 2016
http://creativecommons.org/licenses/by-nc-nd/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier B.V., 2016
http://creativecommons.org/licenses/by-nc-nd/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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