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To provide a comprehensive overview of the amounts of unesterified and bound 2- and 3-monochloropropanediol (MCPD) and glycidyl esters (G–E) in processed fishery products sold in Germany, an analysis of various frequently consumed products was conducted. In total, 258 commercial samples of breaded and pre-fried fishery products (e.g., frozen fish fingers), fried fish products (e.g., products in marinade), canned fish, smoked fish and some smoked spice preparations were examined. In addition, the effect of different kitchen preparation methods (e.g., baking, frying and roasting) on the MCPD and G–E amounts of fish fingers was studied. The mentioned process contaminants, MCPD and G-E, were quantifiable in the majority of the samples. Although pre-fried and fried fishery products predominantly contained MCPD esters (MCPD-E), mainly free MCPD was found in smoked fish. Compared with other types of smoke generation, hot smoked fish prepared in traditional Altona smoking kilns contained, on average, the highest 3-MCPD contents (range: 12–246 µg/kg). The amounts of bound MCPD in the fried fish products (range for 3-MCPD-E

In Germany, there are numerous legal regulations that address radioactivity in food, animal feed and environmental sources. With regard to the accident-relevant radionuclides 137Cs and 90Sr, the Radiation Protection Act is of particular importance. When calculating the consumer's exposure to radiation, all relevant entry paths, e.g. air, feed, crop or cow milk must be taken into account. Compliance with the limits of the effective dose and of individual partial body doses is controlled and ensured by a variety of regulations, including, but not limited to strict regulations and requirements for the operation of nuclear facilities. A comprehensive monitoring of radioactivity from various environmental and dietary sources is mandatory in order to ensure consumer’s safety.

Whey protein-enriched cheese can be produced by means of a high-temperature treatment of a part of the cheese milk. In this way, the nutritional quality of the resulting cheeses can be increased while resources are conserved. High-performance thin-layer chromatography-immunostaining (HPTLC-IS) using specific β-lactoglobulin (β-LG) antibodies was applied to study the implementation and stability of β-LG in two different sample sets of whey protein-enriched Edam model cheeses, including industrial-scale ones. Two methods were compared for the extraction of the proteins/peptides from the cheese samples. By applying tryptic hydrolysis directly from a suspended cheese sample instead of a supernatant of a centrifuged suspension, a better yield was obtained for the extraction of β-LG. When applying this method, it was found that selected epitopes in the tryptic β-LG peptides remain stable over the ripening period of the cheese. For four of the tryptic β-LG peptides detected by immunostaining, the amino acid sequence was identified using MALDI-TOF-MS/MS. One of the peptides identified was the semi-tryptic peptide VYVEELKPTP. A linear relationship was found between the content of this peptide in cheese and the proportion of high-heated milk in the cheese milk. β-LG enrichment factors of 1.72 (

Die Festschrift zeichnet die Entwicklung der Agrar- und Ernährungswissenschaftlichen Fakultät der Christian-Albrechts-Universität zu Kiel von ihrer Vorgeschichte bis zur Gegenwart nach. Gezeigt wird der Wandel der Instituts- und Forschungsstruktur ebenso wie der Weg vom einstigen Landwirtschafts- zum heutigen Bachelor- und Masterstudium der Agrar- und Ernährungswissenschaften. Von der Phase der Ernährungssicherung nach dem Zweiten Weltkrieg bis zu den aktuellen vernetzten Forschungsgebieten haben sich Agrarökonomie, Ernährungs-, Nutzpflanzen-, Nutztier- und Umweltwissenschaften in den vergangenen 75 Jahren stark verändert. Damals wie heute sind sie gleichwohl gesellschaftlich hochrelevante Leuchttürme der Forschung im hohen Norden.

Cod liver oil is a popular dietary supplement marketed as a rich source of omega-3 fatty acids as well as vitamins A and D. Due to its high market price, cod liver oil is vulnerable to adulteration with lower priced vegetable oils. In this study, 1H and 13C nuclear magnetic resonance spectroscopy, Fourier transform infrared spectroscopy, and gas chromatography (coupled to a flame ionization detector) were used in combination with multivariate statistics to determine cod liver oil adulteration with common vegetable oils (sunflower and canola oils). Artificial neural networks (ANN) were able to differentiate adulteration levels based on infrared spectra with a detection limit of 0.22% and a root mean square error of prediction (RMSEP) of 0.86%. ANN models using 1H NMR and 13C NMR data yielded detection limits of 3.0% and 1.8% and RMSEPs of 2.7% and 1.1%, respectively. In comparison, the ANN model based on fatty acid profiles determined by gas chromatography achieved a detection limit of 0.81% and an RMSEP of 1.1%. The approach of using spectroscopic techniques in combination with multivariate statistics can be regarded as a promising tool for the authentication of cod liver oil and may pave the way for a holistic quality assessment of fish oils. Graphical abstract Electronic supplementary material The online version of this article (10.1007/s00216-019-02063-y) contains supplementary material, which is available to authorized users.

Table salt fortified with KIO

Graphical abstract This proof-of-principle study describes the development of a rapid and easy-to-use DNA microarray assay for the authentication of giant tiger prawns and whiteleg shrimp. Following DNA extraction and conventional end-point PCR of a 16S rDNA segment, the PCR products are hybridised to species-specific oligonucleotide probes on DNA microarrays located at the bottom of centrifuge tubes (ArrayTubes) and the resulting signal patterns are compared to those of reference specimens. A total of 21 species-specific probes were designed and signal patterns were recorded for 47 crustacean specimens belonging to 16 species of seven families. A hierarchical clustering of the signal patterns demonstrated the specificity of the DNA microarray for the two target species. The DNA microarray can easily be expanded to other important crustaceans. As the complete assay can be performed within half a day and does not require taxonomic expertise, it represents a rapid and simple alternative to tedious DNA barcoding and could be used by crustacean trading companies as well as food control authorities for authentication of crustacean commodities. Supplementary Information The online version contains supplementary material available at 10.1007/s00216-021-03440-2.

Pre-frying of chloride-containing raw materials (e.g., breaded frozen fish products) can lead to the formation of fatty acid esters of 2-monochloropropane-1,3-diol, 3-monochloropropane-1,2-diol (MCPD-E), and glycidol (G-E). The aim of the present study was to identify relevant parameters for the formation of these process contaminants during the pre-frying. Secondly, several mitigation approaches have been investigated. The major proportion of the MCPD-E and G-E in the fish products resulted from the pre-frying oil absorbed, while the temperature and the heating period of the pre-frying oil showed the strongest impact. A significant reduction of the MCPD-E content in the pre-frying oil was achieved by filtering-off solid breading particles. Additionally, the G-E content decreased resulting from the use of adsorbent materials. Moreover, the analyses of total polar material and the color intensity of the pre-frying oil are suggested as screening methods for estimating the MCPD-E and G-E contents in the fish products.

High-performance thin-layer chromatography (HPTLC) is a suitable method for the analysis of peptides and proteins due to a wide selection of stationary and mobile phases and various detection options. Especially, two-dimensional HPTLC (2D-HPTLC) enables a higher resolution compared to one-dimensional HPTLC in the separation of complex peptide mixtures. Similar to 2D electrophoresis, characteristic peptide patterns can be obtained, allowing a differentiation of ingredients based on varying protein origins. The aim of this study was to evaluate 2D-HPTLC with regard to its suitability for the characterization of proteins/peptides and to verify whether it is possible to predict the retention behavior of peptides based on their properties. As models, the five most abundant milk proteins α-lactalbumin, β-lactoglobulin, α-, β-, and κ-Casein were used. In order to determine the repeatability of the peptide separation by 2D-HPTLC, each tryptic protein hydrolyzate was separated eight times. The standard deviations of the retardation factors for the separated peptides varied between 1.0 and 11.1 mm for the x-coordinate and 0.5–7.3 mm for the y-coordinate. It was also shown that after the chromatographic separation, peptides of the individual protein hydrolyzates were located in specific areas on the HPTLC plate, so that a clustering could be obtained for the whey proteins‘ as well as the caseins‘ hydrolyzates. For establishing correlations between the properties of the peptides and their retardation factors, 51 of 85 selected peptides were identified by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry (MALDI-TOF-MS/MS). On this basis, statistically significant correlations (α = 0.05) between the retardation factors of the peptides and their isoelectric points, as well as the percentage of anionic and non-polar amino acids in the peptides were established. Finally, it was investigated, whether the retardation factors for peptides can be predicted on the basis of a linear regression of the percentage of non-polar amino acids in a peptide. For this purpose, a mixture of artifical (synthetic) peptides (n = 14) was separated by 2D-HPTLC and the measured retardation factors were compared with the corresponding retardation factors calculated. Absolute deviations of 0.3–17.9 mm were obtained. In addition, the universal applicability of the method to other protein sources other than milk proteins (animal protein) was tested using a mixture of pea peptides (plant protein, n = 3) resulting in absolute deviations of 0.7–8.6 mm.

Fish and fish oil are an important source of essential dietary components such as polyunsaturated long chain fatty acids like eicosapentaenoic acid and docosahexaenoic acid. Refining of crude fish oil is necessary to remove environmental contaminants e.g., dibenzo- p -dioxins, dibenzofurans, dioxin-like polychlorinated biphenyls, and non-dioxin-like polychlorinated biphenyls for reaching legal limits, ensuring a pleasant taste and for enhancing shelf-life. However, during the deodorization of crude fish oil, process contaminants such as 2- and 3-monochloropropane-diol esters and glycidyl esters may be formed. The aim of the present study was to provide a comprehensive overview on the content of selected environmental and process contaminants in raw and processed fish oils deriving from different fish species. In crude fish oils extracted from farmed fish, the contents of environmental contaminants were well below the legal limits for food grade fish oil. In contrast, fish oils extracted from captured fish did not meet the requirements for human consumption. When applying filtration over active carbon, a reduction in the content of dibenzo-p-dioxins, dibenzofurans and dioxin-like polychlorinated biphenyls was achieved. 2- and 3-monochloropropane-diol ester and glycidyl ester contents were considerably higher in the refined compared to the crude fish oils investigated. Additionally, the comparison of analyzed and labeled contents of polyunsaturated long chain fatty acids showed a satisfying compliance.

Small plastic particles are found ubiquitously in marine and freshwater ecosystems and consequently, their inhabitants. When aquatic animals are consumed as seafood, human exposure to those plastic particles is possible. However, only a few studies, applying largely different analytical procedures, assessed microplastics content in the edible part of seafood. In this study, ten protocols for the extraction of microplastics from biota were chosen and tested for their suitability to digest the edible part of a broad range of seafood species. The following criteria were used for this assessment: 1) feasibility to filtrate the entire digested sample with one filter of approximately 1 μm pore size, 2) effect of reagents applied during the sample preparation on the polymer integrity as assessed by means of infrared and Raman spectroscopy as well as pyrolysis gas chromatography mass spectrometry, 3) total sample preparation time and the possibility to avoid the use of expensive reagents. The most suitable protocol was found to be an enzymatic-alkaline approach, consisting of a quick hydrolysis of proteins with pepsin for 2 h and a consecutive alkaline hydrolysis for 4 h, both at 37 °C for most of the tested seafood species. Digestion efficiency of the optimised protocol was tested with fish fillets and soft tissues of commercially relevant molluscs and crustacean species. Compared to most other protocols described in literature, an adequate digestion of the seafood matrix was achieved faster without being significantly more cost- or labour-intensive. Moreover, only negligible degradation of eleven commercially relevant polymers excluding polyacrylonitrile was observed. Polymer integrity was assessed by a change in particle weight or surface as well as spectroscopic and chromatographic data. The optimised sample preparation protocol aims to support future method standardisation efforts in order to assess the dietary uptake of microplastics in humans.

Trans fatty acids (TFA) are considered undesirable food components due to their unequivocally proven negative effects on cardiovascular health. Twelve virtually TFA free deep-frying fats were developed by blending various liquid and solid vegetable fat components and characterized in terms of their technofunctional-sensory properties. The aim was to develop fat blends with similar or improved technofunctional-sensory properties as common deep-frying fats for bakery applications. For this purpose, foaming and splattering behavior during deep-frying, melting behavior, sensory properties as well as thermal and oxidation stability were analyzed. Moreover, volatile rancid off-taste compounds were determined by HS-SPME-GC-O/MS. Acrolein was measured by means of NTD-GC-MS. Six optimized deep-frying fat prototypes were further investigated in a long-term deep-frying study using donut-like products and quark balls as model bakery products. Most of the prototypes displayed high thermal stability as measured by total polar material (TPM) and polymerized triglycerides (PTG). Some of the deep-frying fat blend prototypes performed equally well or even better than the virtually TFA free deep-frying fats regarding oxidation stability. Several deep-frying fat blend prototypes were similar to the TFA rich reference in most sensory attributes. These results were used to establish a deep-frying fat toolbox that may be applied for further fat blend optimizations. Finally, this research data may contribute to endorse artisan bakeries to use only virtually TFA free deep-frying fats for the production of deep-fried bakery products. Practical applications: Many artisan bakeries in Germany still use deep-frying fats containing partially hydrogenated peanut oils with high amounts of TFA. However, some have already replaced the deep-frying fats by virtually TFA free alternatives. In order to encourage a more widespread application of virtually TFA free deep-frying fats optimization of the latter in terms of their technofunctional and sensory properties is recommended. This research data may contribute to endorse artisan bakeries to use only virtually TFA free deep-frying fats for the production of deep-fried bakery products. Novel virtually TFA free deep-frying fat blends were developed and characterized in terms of their technofunctional-sensory properties. The final optimized six prototypes exhibited similar or partly even improved technofunctional-sensory properties compared to commercially available deep-frying fats intended for bakery applications.

The online marketplace for food products is continually expanding and all types of food and beverages can now be purchased over the internet. It is primarily the responsibility of the food business operator to ensure compliance with food safety law. However, the competent authorities are tasked with controlling the e-food sector as part of their regulatory duties to protect consumer health and to prevent fraud, regardless of the sales channel being used. For this purpose, a new software prototype concept was developed that automatically identifies and evaluates potentially non-compliant e-food products. The prototype was developed using a modular architecture comprising a research tool, an image analysis tool, and a monitoring tool. User-defined thresholds are applied to assess the reliability of the retrieved data. Results that are not deemed reliable enough can be reworked using a computer-aided evaluation interface. The research tool utilizes both internet search engines and customized search algorithms. A multi-stage filtering process is performed to limit the sites according to defined criteria (e.g. food product merchants only). The data acquisition module stores all matching data from webpages for later analysis and preservation of evidence. In another module, automatic recognition of a site's legal notice (impressum) is carried out for the respective vendor within whose online shop a potentially non-compliant food product is being offered. The image analysis tool performs logo recognition to enrich the text-based information of websites, thus providing additional visual information. The monitoring tool performs regular automated monitoring of e-food vendors, products and ingredients. The proof of principle of the prototype was achieved by conducting a web search for hazardous food products containing synephrine and caffeine. In total, 1242 product offerings on the internet for suspicious food products were identified among the 8683 search results. The software prototype has potential to enhance consumer protection and food safety with respect to e-foods.

Seafood is particularly susceptible to the substitution of species. In order to guarantee authentic seafood products, seafood processors and traders must perform self-checks on the authenticity of imported and purchased goods. However, the conventional Sanger sequencing of PCR products for the authentication of seafood species is time-consuming and requires advanced infrastructure. DNA microarrays (DNA chips) with species-specific oligonucleotide probes represent a rapid alternative to sequencing-based species authentication. So far, though, only DNA microarrays for the authentication of land vertebrate species have achieved market success. In this work, a user-friendly DNA microarray assay was developed for the authentication of ten important food fish species that can be performed in four to five hours from start to end. The assay was tested with authenticated specimens from 67 different fish species, and by comparing the probe signal patterns all target species and even closely related non-target species could be distinguished.

Food safety is of fundamental importance for the food processing industry, food retailers and distributors, and competent authorities because of its potentially direct impact on the health of consumers. Next to the prevention of microbiological, chemical, and physical hazards, increasing efforts are currently made to combat risks associated with food fraud or food authenticity. Food safety management systems nowadays comprise food safety, food defense, and food fraud prevention measures, trying to cope with the increasing complexity and globalization of the food supply chains. Future digital opportunities include the prediction of food safety and food authenticity issues by handling structured and unstructured data retrieved from various sources and origins to ensure the health of consumers and to minimize economical losses.

Der Lebensmittelhandel im Internet erhalt eine stetig zunehmende Relevanz im E-Commerce und stellt Uberwachungsbehorden vor neue Herausforderungen. Behorden sind dazu verpflichtet, deutsche Lebensmittelhandler nicht nur im stationaren Handel, sondern auch im Online-Handel zu kontrollieren. Dabei entstehen fur die Kontrollbehorden Schwierigkeiten im Umgang mit der enormen Menge an Daten und der Schnelllebigkeit der Angebote im World Wide Web. Fur eine effiziente Kontrolle wird daher eine automatisierte IT-basierte Losung benotigt, die auf einem detaillierten Konzept zur Online-Uberwachung des virtuellen Lebensmittelmarktes basiert. Das AAPVL-Forschungsprojekt beschaftigt sich mit den inhaltlichen und technischen Anforderungen fur die Realisierung einer solchen Losung. Im Rahmen des Projekts wurde ein neuartiges theoretisches Konzept zur Lebensmitteluberwachung im Internet entwickelt und ein Software-Prototyp zur automatisierten Uberwachung von efoods realisiert.

In the present study, existing official methods for oils were modified in order to analyze free and bound MCPD and bound glycidol in fish. Free 3-MCPD was determined in aqueous extracts of fishery products. DGF standard methods C-VI-17(10) and C-VI-18(10) and the 3 in 1 method were modified and tested to quantify ester-bound 2- and 3-MCPD and glycidyl esters. The different methods were validated using spiked fish mince and a naturally contaminated reference material consisting of homogenized smoked sprat and fish sticks. The methods showed good agreement. Assay B of the modified DGF method C-VI-18(10) and the adapted 3 in 1 method allow a quantitative determination of bound 2- and 3-MCPD in fishery products. In addition, glycidyl esters can be quantified applying the 3 in 1 method. The screening of various fishery products showed that smoked fish may contain considerable amounts of free 3-MCPD. Concentrations ranged between 8 and 388mg/kg wet weight (ww). Only traces of free 3-MCPD were found in all other fishery products. Fish sticks and fried fish products are potential sources of 3- and 2-MCPD esters, but large variation were observed. Bound 3-MCPD ranged between 45 and 377mg/kg ww, bound 2-MCPD between 9 and 116mg/kg ww. Practical applications: The European Food Safety Authority (EFSA) is calling for occurrence data of 2-MCPD, 3-MCPD, 2-MCPD ester, 3-MCPD ester, and glycidyl ester in foods including fishery products. At present, there is no official method for the determination of these food processing contaminants in fish and fishery products. Therefore, the approach of this study was to establish analytical methods for the quantification of free and bound MCPD and bound glycidol in fish, based on the modification of existing methods for edible oils. The adapted methods allow a sensitive quantitative determination of the target analytes in various fishery products.

Fish oil is becoming increasingly popular as a dietary supplement as well as for its use in animal feed, which is mainly due to its high contents of the health promoting omega-3 fatty acids. However, these polyunsaturated fatty acids are highly susceptible to oxidation, which results in a decrease of the fish oil quality. This study investigated the potential of

The article Chemometric tools for the authentication of cod liver oil based on nuclear magnetic resonance and infrared spectroscopy data, written by Editha Giese, Sascha Rohn and Jan Fritsche.

Im Rahmen der ersten ,,Food Science Summer School‘‘ haben zwolf Referentinnen und Referenten aus Verbraucherorganisationen, der Lebensmittelbranche, der amtlichen Lebensmitteluberwachung und der HAW Hamburg intensiv uber die Chancen und Risiken des ,,E-Commerce‘‘ fur die Lebensmittelbranche diskutiert. Den Auftakt der Vortragsreihe machte ein Redner aus den eigenen Reihen: Prof. Dr. Christoph Wegmann von der Fakultat Life Sciences gab dem Publikum eine marktorientierte Einfuhrung in die Thematik ,,E-Commerce‘‘. Es folgten weitere Vortrage unter anderem von Ingolf Schubert (EDEKA), der uber die Transformation eines klassischen Lebensmitteleinzelhandlers in einen online Vollsortiment-Lebensmittelmarkt referierte. Dr. Alexander Decker (Nestle) beschrieb die unterschiedlichen Herausforderungen bei der Realisierung einer integrierten Kommunikationsund ShopPlattform hinsichtlich Kundenerwartung, Kommunikation und Prozessen. Der zweite Tag der ,,Food Science Summer School‘‘ behandelte unter anderem das Thema Lebensmittelsicherheit im Internet. Spezialisten fur dieses Thema waren Dr. Georg Schreiber und Alexander Krewinkel vom Bundesamt fur Verbraucherschutz und Lebensmittelsicherheit (BVL) in Berlin. M.Sc. Alexandra Krewinkel, Alumni der HAW Hamburg im Studiengang Food Science, stellte in ihrem Vortrag ,,Entwicklung IT-basierter Suchstrategien zur Kontrolle des virtuellen Lebensmittelmarkts‘‘ die derzeitig bestehenden technischen Herausforderungen fur eine effektive Kontrolle des internetbasierten Lebensmittelhandels dar. Losungsansatze fur das Monitoring des Online-Lebensmittelhandels im Rahmen eines interdisziplinaren Forschungsprojektes stellten die HAW Professoren Dirk Lewandowski, Boris Tolg und Jan Fritsche vor. Auf den folgenden Seiten sind Kurzfassungen verschiedener Vortrage der Veranstaltung nachzulesen.

Trans-Fettsauren (TFA) werden mit einem erhohten Risiko fur Herz-Kreislauferkrankungen in Verbindung gebracht. Trotz erheblicher Anstrengungen der Lebensmittelbranche, die TFA-Gehalte in den letzten Jahren signifikant zu reduzieren, konnen einige Lebensmittel wie u.a. Siedegebacke (Berliner Pfannkuchen, Donuts, Quarkballchen) noch sehr hohe TFA-Gehalte aufweisen. Vor diesem Hintergrund wurde eine stichprobenartige Warenkorbuntersuchung durchgefuhrt, um die aktuelle TFA-Exposition im Bereich handwerklich hergestellter Siedegebacke zu bewerten. Hierfur wurden Siedegebacke aus 36 Hamburger Backereibetrieben mit Hilfe von Silberionen- und gaschromatographischen Verfahren auf deren TFA-Gehalte und C18:1 trans Isomerenprofil analysiert. Insgesamt wiesen die untersuchten Siedegebacke stark schwankende TFA-Gehalte auf: Ca. 60 % der Stichprobe zeigte TFA-Gehalte 20 % TFA bezogen auf das Gesamtfett) aufwiesen.

Headspace-solid-phase microextraction-gas chromatography was used to identify in total 55 volatile lipid oxidation compounds in thermally stressed conventional and high-oleic rapeseed oil samples. Out of this profile, 17 volatile compounds with low odor threshold values were selected as target compounds for the assessment of lipid oxidation in rapeseed and high-oleic rapeseed oils. Additionally, other lipid oxidation parameters such as fatty acid composition, peroxide value, anisidine value, and induction time (Rancimat analysis) were determined. Multivariate statistical methods (principal component analysis in combination with agglomerative hierarchical cluster analysis) were applied to identify sensitive volatile lipid oxidation indicators enabling the differentiation of rapeseed oil samples of different varieties (high-oleic versus conventional). Moreover, these statistical methods were capable of differentiating rapeseed oils of different oxidative properties. Octanal and 3-octanone showed the highest ability to differentiate between samples of different rapeseed varieties, whereas propanal, E,E-2,4-hexadienal, and E-2-heptenal were most suitable in differentiating rapeseed oil samples with different oxidative properties from each other. Clustering of rapeseed oil samples according to their volatile compound composition was comparable with results of sensory duo-trio and paired comparison tests, but the analytical approach of the volatile compound analysis in combination with chemometric methods detected changes sooner in relation to the flavor composition of rapeseed oils and high-oleic rapeseed oil samples. Practical applications: The combination of volatile compound analysis by HS-SPME-GC with multivariate statistical methods and complementary sensory duo-trio and one-sided paired comparison tests are sensitive tools in differentiating conventional and high-oleic rapeseed oil samples with different lipid oxidation properties. The presented methods are suitable techniques for the detection of initial changes of lipid oxidation progress in edible oils.

Das Internet als globales und stetig wachsendes Medium erfreut sich als Vertriebsweg fur Lebensmittel und Nahrungserganzungsmittel stetig wachsender Beliebtheit. Diese Entwicklung stellt die zustandigen Uberwachungsbehorden vor grose technologische Herausforderungen, da derzeit keine IT-Strukturen verfugbar sind, um eine automatisierte Analyse des virtuellen Lebensmittelmarktes durchzufuhren. In Kooperation mit der prisma EDV Gesellschaft fur Projektmanagement & Informationssysteme und dem Bundesamt fur Verbraucherschutz und Lebensmittelsicherheit entwickelt eine Arbeitsgruppe der Hochschule fur Angewandte Wissenschaften Hamburg Strategien zur automatisierten Analyse des virtuellen Lebensmittelmarktes. Die Verfahrensschritte beinhalten die Entwicklung von masgeschneiderten Suchstrategien, Datenselektion, weitere differenzierende Datenanalysen, Dokumentation und Datensicherung zur weiteren juristischen Prufung. Das IT-basierte Konzept soll den virtuellen Lebensmittelmarktplatz effizient uberwachen, um im Internet eine dem konventionellen Lebensmittelhandel vergleichbare Lebensmittelsicherheit gewahrleisten zu konnen.

In the present study, 122 food samples from the German food market were analysed for their C18:1 trans fatty acid (TFA) content and profile. A particular focus of the survey were baked and fried foods. TFA analysis was performed by means of silver ion SPE (Ag+-SPE) in combination with high-resolution GC (HRGC-FID). Overall, 51 bakery product samples were analysed of which 25 samples were prepacked bakery products purchased from local retail stores and 26 samples of unpacked bakery products purchased from local bakery shops. In addition, 14 French fries samples obtained from small local fast food restaurants as well as from internationally operating fast food chains, 27 potato and tortillas chips, 15 instant soups as well as 15 dry culinary sauces were analysed. The highest amounts of C18:1 TFA isomers were found in deep-fried bakery products. Prepacked branded cookies and biscuits on the other hand contained only negligible C18:1 TFA amounts. Regarding their C18:1 trans isomer profile most deep-fried bakery products exhibited a Gaussian-distributed isomer profile. The analysed prepacked croissants, cookies and biscuits contained predominantly ruminant TFA (TFA) as suggested by the presence of vaccenic acid (C18:1 trans 11), which was the major C18:1 TFA isomer in these products. All non-bakery samples (n = 71) contained less than 3 g C18:1 TFA per 100 g fat. In conclusion, TFA still occur in considerable amounts in a few German food products, especially in some deep-fried bakery products (‘Berliner’ type of doughnuts). Practical applications:Trans fatty acids, in particular the trans octadecenoic fatty acid isomers (C18:1), are generally considered from the nutritional point of view as undesirable food components due to their negative health effects. Tremendous efforts have been made by major food processors in order to decrease or even eliminate the presence of TFA in some foodstuffs (e.g. in margarines in European countries). However, some food processors of other food sectors are still applying oils and fats containing partially hydrogenated vegetable oils, whereas others within the same food category have already switched their processing conditions and/or raw materials towards TFA alternatives. Therefore, actual TFA data of foodstuffs determined by means of state-of-the-art analytical procedures (Ag+-SPE in combination with GC-FID) is necessary to detect areas of further improvement in the food supply chain and to provide data for an update of dietary TFA intake.

Sesame lignans were isolated by solvent extraction and subsequently purified by solvent crystallization from crude, unroasted sesame oil, and a sesame oil deodorizer distillate. In addition, an aliquot of the purified sesame oil extract was treated with camphorsulfonic acid to obtain a sesaminol-enriched extract. The sesame lignan composition of the extracts was characterized by on-line liquid chromatography nuclear magnetic resonance spectroscopy mass spectrometry coupling (LC-NMR-MS). The effect of the sesame oil extracts as well as pure sesame lignans and γ-tocopherol on the oxidative stability of sunflower oil (lignan-free) was studied by the Rancimat assay. The Rancimat assay revealed the following oxidative stability order: sesame oil extract < sesame oil deodorizer distillate < sunflower oil (no added sesame oil extracts) < sesamol < sesaminol-enriched sesame oil extract. In addition, the radical-scavenging capacity of these extracts was assessed by the Trolox® equivalent antioxidant capacity (TEAC) assay. The TEAC assay revealed a slightly different AOX activity order: sesamin < sesame oil extract < sesaminol-enriched sesame oil extract < sesamol. In conclusion, the sesaminol-enriched extract revealed strong antioxidant activity and is therefore suitable to increase the oxidative stability of edible oils high in polyunsaturated fatty acids.

Two secoisolariciresinol diglucoside (SDG) diastereomers were extracted from flaxseed and liberated through alkaline hydrolysis. Anion-exchange and reversed-phase chromatography were successfully employed to purify the hydrolyzed flaxseed extract. On-line LC-NMR-MS analyses revealed the structure of the isolated and purified SDG diastereomers, [2R,2'R]-2,3-bis[(4-hydroxy-3-methoxyphenyl)-methyl]-1,4-butanediyl-bis-beta-glucopyranoside the predominant flaxseed lignan and [2R,2'S]-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]-1,4-butanediyl-bis-beta-glucopyranoside, a previously incompletely characterized minor flaxseed lignan. Circular dichroism (CD) analyses confirmed the presence of two distinguished optically active compounds present in the flaxseed extract.

Artichoke (Cynara scolymus L.) and artichoke leaf extracts (ALE) have a long history as a traditional part of the Mediterranean diet as well as in folk medicine for the treatment of dyspeptic disorders. Although several biological mechanisms of action have been suggested, e.g. increased biliary secretion leading to an increased cholesterol elimination and/or inhibition of 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activity resulting in a decreased cholesterol biosynthesis, convincing and conclusive human studies investigating the blood cholesterol lowering properties of artichoke or ALE are currently limited. The aim of the present study was to isolate, characterize and determine minor artichoke compounds with regard to their blood cholesterol lowering potential, bitter taste sensation and antioxidant potential. Liquid chromatographic isolation techniques (Sephadex LH-20) in combination with analytical methods (HPLC-DAD-MS and HPLC-DAD) were successfully employed to separate, characterize, and quantify minor artichoke compounds. In commercially available ALE the following compounds were identified: 8-deoxy-11-hydroxy-13-chlorogrosheimin, cryptochlorogenic acid, chlorogenic acid, neochlorogenic acid, cynarin, cynaratriol (tentatively), grosheimin, 8-deoxy-11,13-dihydroxygrosheimin, luteolin-7-O-rutinoside, luteolin-7-O-glucoside, and cynaropicrin. Most of these compounds were liquid chromatographically described for the first time. The concentration of essential ALE compounds, namely chlorogenic acid, cynarin, and luteolin-7-O-glucoside, was in the range of 0.35–18.34, n.d.-1.02, 0.04 – 10.65 mg/g ALE, respectively. Cynaropicrin, the predominant bitter ALE principle, was present at concentrations between