Chemometrics and Authenticity of Foods of Plant Origin PDF
Preview Chemometrics and Authenticity of Foods of Plant Origin
Chemometrics and Authenticity of Foods of Plant Origin One of the challenges facing the world is feeding the ever-increasing population, with food s ecurity being a growing 21st-century problem. This stresses the need for coordinated i nternational systems to prevent and mitigate food fraud in global food supply chains. Food fraud, which is usually fnancially motivated, has signifcant consequences including unfair competition, major damage to markets and organizations, loss of consumer confdence, and it raises food safety issues. A shift toward a more plant-based diet can be endorsed to promote sustainability but also to improve public health and minimize animal suffering. The aim of the book is to deal with issues related to authenticity and chemometrics of the most important food products of plant origin, such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and instrumentation coupled with available chemometric tools. Chemometrics and Authenticity of Foods of Plant Origin Sofa Agriopoulou Maria Tarapoulouzi Theodoros Varzakas First edition published 2023 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487–2742 and by CRC Press 4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN CRC Press is an imprint of Taylor & Francis Group, LLC © 2023 selection and editorial matter, Sofa Agriopoulou, Maria Tarapoulouzi, and Theodoros Varzakas; individual chapters, the contributors. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microflming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, access www.copyright. com or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978–750–8400. For works that are not available on CCC please contact [email protected] Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identifcation and explanation without intent to infringe. ISBN: 978-1-032-19945-0 (hbk) ISBN: 978-1-032-20972-2 (pbk) ISBN: 978-1-003-26616-7 (ebk) DOI: 10.1201/9781003266167 Typeset in Palatino by Apex CoVantage, LLC Dedications Lecturer Dr Sofa Agriopoulou Dedicated to the people I met along the way who signifcantly infuenced my way of thinking. Post-Doctoral Researcher Dr Maria Tarapoulouzi Dedicated to my husband Dimitris Koukounis and to my parents Stamatis and Eleni Tarapoulouzi for their continuous support. Moreover, it is also dedicated to my daughters Lena and Tonia Koukouni. Professor Dr Theodoros Varzakas Dedicated to God, Jesus Christ, the Holy Spirit and Virgin Mary. Also dedicated to my family and to the memory of my father and the memory of Ioannis Arvanitoyannis, my mentor. Contents List of Contributors ...........................................................ix 1. Introduction.......................................................................1 Sofa Agriopoulou, Maria Tarapoulouzi, and Theodoros Varzakas 2. Authenticity and Chemometrics Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Viviana Consonni, Roberto Todeschini, Fabio Gosetti, and Davide Ballabio 3. Authenticity and Chemometrics of Olive Oil..........................................36 Ioannis C. Martakos, Marios G. Kostakis, Marilena E. Dasenaki, and Nikolaos S. Thomaidis 4. Authenticity and Chemometrics of Olives............................................56 Sofa Agriopoulou, Maria Tarapoulouzi, Jose Manuel Lorenzo Rodriguez, Mirian Pateiro, Xenofontas Stampelos, Theodoros Varzakas, and Sevastianos Roussos 5. Authenticity and Chemometrics of Coffee and Tea ....................................73 Leandro S. Oliveira and Adriana S. França 6. Authenticity and Chemometrics of Fruits and Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90 Raúl González-Domínguez, María Santos-Martín, Ana Sayago, and Ángeles Fernández-Recamales 7. Authenticity and Chemometrics of Fruit Juices.......................................109 David Psomiadis and Nikoleta Zisi 8. Authenticity and Chemometrics of Cereals and Grains and Their Derived Products......131 Jorgelina Zaldarriaga Heredia, Antonella Evelyn Montemerlo, Marcelo Wagner, Silvana Mariela Azcarate, and José Manuel Camiña 9. Authenticity and Chemometrics of Honey ...........................................152 Dimitrios D. Ntakoulas, Ioannis N. Pasias, Kalomoira G. Raptopoulou, Charalampos Proestos, and Philipp Weller 10. Authenticity and Chemometrics of Spices, Herbs, and Seasonings......................187 Araceli Rivera-Pérez, Roberto Romero-González, and Antonia Garrido Frenich 11. Authenticity and Chemometrics of Legumes ........................................224 Rubén Agregán, Mirian Pateiro, Paulo E. S. Munekata, Theodoros Varzakas, Rubén Domínguez, Noemí Echegaray, and José M. Lorenzo 12. Authenticity and Chemometrics of Mushrooms......................................242 Sofa Agriopoulou, Hesham el Enshashy, and Theodoros Varzakas 13. Authenticity and Chemometrics of Nuts ............................................260 Fayyaz Salih Hussain, Najma Memon, Nilgün Yenil, Fadim Yemiş, and Tahir Mehmood 14. Authenticity and Chemometrics of Wine and Beer ....................................302 Anastasios Koidis, Konstantina Pasvanka, Maria Tarapoulouzi, and Charalampos Proestos vii CONTENTS 15. Legislation and Food Authenticity .................................................328 Theodoros Varzakas 16. Conclusions.....................................................................339 Sofa Agriopoulou, Maria Tarapoulouzi, and Theodoros Varzakas Index ...................................................................... 341 viii Contributors Rubén Agregán Adriana S. França Centro Tecnológico de la Carne de Galicia Departamento de Engenharia Mecânica Parque Tecnológico de Galicia Universidade Federal de Minas Gerais San Cibrao das Viñas, Ourense, Spain Belo Horizonte, Brasil Sofa Agriopoulou Antonia Garrido Frenich Department of Food Science and Technology Department of Chemistry and Physics University of the Peloponnese University of Almeria Antikalamos, Kalamata, Greece Almeria, Spain Silvana Mariela Azcarate Raúl González-Domínguez Facultad de Ciencias Exactas y Naturales Faculty of Experimental Sciences Universidad Nacional de La Pampa University of Huelva Santa Rosa, La Pampa, Argentina Huelva, Spain Davide Ballabio Fabio Gosetti Department of Earth and Environmental Department of Earth and Environmental Sciences Sciences University of Milano-Bicocca University of Milano-Bicocca Milano, Italy 20126 Milano, Italy Fayyaz Salih Hussain José Manuel Camiña National Centre of Excellence in Analytical Facultad de Ciencias Exactas y Naturales Chemistry Universidad Nacional de La Pampa University of Sindh Santa Rosa, La Pampa, Argentina Jamshoro, Sindh-Pakistan Viviana Consonni Anastasios Koidis Department of Earth and Environmental Institute for Global Food Security Sciences Queen’s University University of Milano-Bicocca Belfast, Northern Ireland, United Kingdom Milano, Italy Marios G. Kostakis Marilena E. Dasenaki Department of Chemistry Department of Chemistry National and Kapodistrian University of National and Kapodistrian University of Athens, Panepistimiopolis Athens, Panepistimiopolis Athens, Greece Athens, Greece José M. Lorenzo Rubén Domínguez Centro Tecnológico de la Carne de Galicia Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Parque Tecnológico de Galicia San Cibrao das Viñas, Ourense, Spain San Cibrao das Viñas, Ourense, Spain Ioannis C. Martakos Noemí Echegaray Department of Chemistry Centro Tecnológico de la Carne de Galicia National and Kapodistrian University of Parque Tecnológico de Galicia Athens, Panepistimiopolis San Cibrao das Viñas, Ourense, Spain Athens, Greece Hesham el Enshashy Tahir Mehmood Institute of Bioproduct Development Centre for Applied Molecular Biology (CAMB) (IBD) University of the Punjab Universiti Teknologi Malaysia (UTM) Punjab, Pakistan Johor Bahru, Malaysia Najma Memon Ángeles Fernández-Recamales National Centre of Excellence in Analytical Faculty of Experimental Sciences Chemistry University of Huelva University of Sindh Huelva, Spain Jamshoro, Sindh-Pakistan ix
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