Due to the unbiased character, metabolomics data can provide valuable information in various fields of plant and food analysis. This includes safety assessment of novel products, food quality, authenticity as well as provenience assessments.
Assessment of Health Claims, e.g. Olive Oil
The antioxidative potential and total phenolics content are important quality parameters of olive oil. It mainly results from the polyphenols tyrosol und hydroxytyrosol as well as their derivatives and bitter substances, contained in native olive oil of the quality label EVOO (Extra Vergine Olive Oil). In order to gain approval for the claim of health benefits for certain EVOOs due to their content of phenolic compounds, the quantity of the conjugated and free types of these phenolic acids and their derivatives has to be documented according to EFS (European Food Safety Authority) requirements.
ADSI has developed various test systems for the quality control of olive oils. UHPC (Ultra High Performance Liquid Chromatography) and UV detection enable precise quantification of polyphenols. Moreover, ADSI scientists have also developed an assay for the determination of the bioavailability of phenols contained in olive oil.
Authenticity Check for Seeds, e.g. Cacao
The origin of raw plant seeds, e.g., cacao beans, can be determined by NIR technology (near-infrared spectroscopy). An accurate check of test samples sent before delivery is very advisable. The results of these sample check-ups should be compared with those from the actual bulk product after shipment. The procedure comprises shock freezing of the seeds in liquid nitrogen, grinding in a particular mill and drying of the powder. Data from NIR spectroscopy are evaluated by multivariate data analysis.
Furthermore, we perform determination of plant varieties and their provenance via standard techniques like LC- qTOF -MS in untargeted approaches.
Monitoring of Food Processing
For the monitoring of potential changes which might occur during the processing, different analytes like alcohols, carboxylic acids and aldehydes are repeatedly determined during the procedure. The samples are usually taken in intervals of 5-8 minutes. By measuring those analytes, we can quantify the metabolites that are present during the different stages of food processing. Most of the analytes can be determined by means of LC-qTOF-MS after specific derivatization procedures, significantly lowering the limits of detection. The routine analysis includes sample preparation, calibration, measurement of the samples and delivery of results in form of a report.
In case of fermentation monitoring, kinetics approach enables the determination of individual fermentation pathways. Volatile compounds are routinely determined by means of GC-FID with a quantification limit of 1 to 10 ppm.
- Folin-Denis Assay (for aqueous formulations)
- ABTS Assay (for aqueous formulations, surfactant-free)
- DPPH Assay (for amphiphilic formulations)
Routine testing of standard parameters
- Acid number (Total Acid Number, TAN)
- Peroxide value (POV)
- Iodine value
Routine testing of analytes
- Carboxylic acids