Patterns of free amino acids in German convenience food products: marked mismatch between label information and composition (original) (raw)
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A survey on free glutamic acid (Glu) content in a variety of foods (broths, soups, sauces and salad dressings), with and without added monosodium glutamate (MSG), was carried out. A simple procedure, involving a dilution step for liquid samples or homogenization with 0.1 N HCl for solid and slurry samples, followed by derivatization with o-phthaldialdehyde, HPLC separation on C18 column and spectrofluorometric detection, was employed to quantify Glu, as well as a number of other free amino acids and biogenic amines. Broths and soups with added MSG had Glu contents of 92.7–341 mg/100 g. The highest amounts of Glu in foods with no added MSG were found in products containing hydrolyzed proteins (up to 129 mg/100 g). None of the products ready for consumption exceeded the limit of 10 g/kg of food, established by the European Directive, 95/2/CE [European Parliament and Council Directive (1995). No. 95/2/ EC of 20 February 1995 on food additives other than colours and sweeteners. Official Journal, L061, 1–40]. Relatively high amounts of biogenic amines were found in marmite (77.3 mg/100 g of putrescine and 32.2 mg/100 g of tyramine) and soy sauce while broths and soups showed generally low amounts of biogenic amines, putrescine being the most represented.
2008
The Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (the Panel) is asked to advise the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Scientific Panel is asked to evaluate nine flavouring substances in the Flavouring Group Evaluation 26, Revision 1 (FGE.26Rev1), using the procedure as referred to in the Commission Regulation (EC) No 1565/2000. These nine flavouring substances belong to chemical group 34, Annex I of the Commission Regulation (EC) No 1565/2000. The present Flavouring Group Evaluation deals with nine amino acids. Seven of the nine flavouring substances possess one chiral centre and two possess two chiral centres.
Ingredient classification according to the digestible amino acid profile: an exploratory analysis
Brazilian Journal of Poultry Science, 2005
This study aimed: 1) to classify ingredients according to the digestible amino acid (AA) profile; 2) to determine ingredients with AA profile closer to the ideal for broiler chickens; and 3) to compare digestible AA profiles from simulated diets with the ideal protein profile. The digestible AA levels of 30 ingredients were compiled from the literature and presented as percentages of lysine according to the ideal protein concept. Cluster and principal component analyses (exploratory analyses) were used to compose and describe groups of ingredients according to AA profiles. Four ingredient groups were identified by cluster analysis, and the classification of the ingredients within each of these groups was obtained from a principal component analysis, showing 11 classes of ingredients with similar digestible AA profiles. The ingredients with AA profiles closer to the ideal protein were meat and bone meal 45, fish meal 60 and wheat germ meal, all of them constituting Class 1; the ingredients from the other classes gradually diverged from the ideal protein. Soybean meal, which is the main protein source for poultry, showed good AA balance since it was included in Class 3. On the contrary, corn, which is the main energy source in poultry diets, was classified in Class 8. Dietary AA profiles were improved when corn and/or soybean meal were partially or totally replaced in the simulations by ingredients with better AA balance.
Production and Regulatory Analytical Control of Amino Acids Include in Food Additives
Called "the building blocks of life", amino acids have long played and important role in human nutrition and health maintenance. The amino acids have a biological activity and are components in foods and food additives. The food additives contains a different variety of essential and non-essential amino ac-ids that play a critical role in metabolizing nutrients, building muscle tissue, and protecting the body against disease. The fact that one food additive has a plant or animal origin, does not make it safe. Mostly there is no regulatory analytical control, qualitative and quantitative analysis of the input amino acids in food ad-ditives, leading to compromise of quality and in some cases to adverse risk. This paper reviews the most used manufacturing methods for the production of some amino acids and variety of analytical methods for their characterization. Introduction Amino acids are biologically important organic compounds that contain amine and carboxylic acid functi...
Journal of AOAC INTERNATIONAL, 2008
Accurate standardized methods for the determination of amino acid in foods are required to assess the nutritional safety and compositional adequacy of sole source foods such as infant formulas and enteral nutritionals, and protein and amino acid supplements and their hydrolysates, and to assess protein claims of foods. Protein digestibility-corrected amino acid score (PDCAAS), which requires information on amino acid composition, is the official method for assessing protein claims of foods and supplements sold in the United States. PDCAAS has also been adopted internationally as the most suitable method for routine evaluation of protein quality of foods by the Food and Agriculture Organization/World Health Organization. Standardized methods for analysis of amino acids by ion-exchange chromatography have been developed. However, there is a need to develop validated methods of amino acid analysis in foods using liquid chromatographic techniques, which have replaced ion-exchange method...
Amino acid profile of foods from the Portuguese Total Diet Pilot Study
Journal of Food Composition and Analysis, 2020
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Determination of Free Glutamate Source in the Indonesian Dish Menus
2015
. The study aimed to evaluate free glutamate content occurs naturally in prepared foods or dish menus. Fifteen selected Indonesian dish menus were categorized to three major groups, i.e. dish menu with monosodium glutamate (MSG) addition, dish menu with seasoning and/or condiment containing glutamate addition, and dish menu with MSG, seasoning and/or condiment containing glutamate addition. Each dish menu was prepared at the kitchen laboratory by standardizing the ingredients, composition and cooking process, followed by analysis of free glutamate content in dish menu, its raw material mix, and basic seasoning using HPLC method. The study results showed that raw materials such as chicken, fermented-tofu solid waste (oncom), meatball, cabbage, fried onion, tomato, and fried potato contributed to the free glutamate content in dish menus. Addition of MSG, seasoning and/or condiments de nitely contributed to free glutamate content in the dish menus, ranged 9.8-142.9% for MSG added and 7...