Food protected designation of origin: methodologies and applications

809 Pages·2013·14.172 MB·English

by  Miguel de la Guardia, Ana Gonzálvez

Food Protected Designation of Origin
Methodologies and Applications
Comprehensive Analytical Chemistry
Volume 60
ADVISORY BOARD
Joseph A. Caruso
University of Cincinnati, Cincinnati, OH, USA
Hendrik Emons
Joint Research Centre, Geel, Belgium
Gary Hieftje
Indiana University, Bloomington, IN, USA
Kiyokatsu Jinno
Toyohashi University of Technology, Toyohashi, Japan
Uwe Karst
University of Mu¨nster, Mu¨nster, Germany
Gyro¨gy Marko-Varga
AstraZeneca, Lund, Sweden
Janusz Pawliszyn
University of Waterloo, Waterloo, Ont., Canada
Susan Richardson
US Environmental Protection Agency, Athens, GA, USA
Food Protected
Designation of Origin
Methodologies and Applications
Comprehensive Analytical Chemistry
Volume 60
Miguel de la Guardia and Ana Gonza´lvez
Department of Analytical Chemistry, University of Valencia,
Valencia, Spain
AMSTERDAM (cid:129) BOSTON (cid:129) HEIDELBERG (cid:129) LONDON (cid:129) NEW YORK (cid:129) OXFORD
PARIS (cid:129) SAN DIEGO (cid:129) SAN FRANCISCO (cid:129) SINGAPORE (cid:129) SYDNEY (cid:129) TOKYO
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13 14 15 16 17 10 9 8 7 6 5 4 3 2 1
Contents
ContributorstoVolume60 xvii
Abbreviations xxi
SeriesEditorsPreface xxix
Preface xxxi
Part I
The Social and Legal Framework of PDO
1. Legal Aspects of Food Protected Designations 3
MarinaCarceaandFrancescaMelini
1. Introduction 3
2. A BriefHistoryoftheAdoptionofEuropean Legislation
onPDOs,PGIandTSGs 4
3. PDO,PGIandTSG:LegalDefinition,Labellingand
Establishment ofLogos.OtherFoodQuality-LinkedLogos
inEurope 7
3.1. LegalDefinition 7
3.2. LabellingofPDOs, PGIsandTSGs 9
3.3. Protectionof GeographicalIndications inthe WineSector 11
3.4. OtherFood Quality-LinkedLogosin Europe 14
4. Legal ProcedureforRegistrationofProtectedFoodsinEurope 16
5. Legal EstablishmentofOfficial VerificationofCompliance
withProtectedFoodSpecifications 18
6. FoodAuthenticityandLegalEstablishment ofDatabases
forProtectedAgricultural Products andFoodsandDrinks 20
7. Conclusions 22
Acknowledgements 23
Appendix New EURegulation No.1151/2012 onQuality
Schemes forAgricultural Products andFoodstuffs 23
References 26
2. Consumers’ and Producers’ Expectations and Gains
from Geographical Indications: Towards a Conceptual
Context 31
ThanasisKizos
1. Different TypesofDesignationofAgri-FoodProducts
inEurope andtheWorld 31
2. GISfromtheSupply Side:ReasonsforAdopting
GISchemes 41
v
vi Contents
3. GISfromthe DemandSide:WhyConsumersWantMore
GI, theRoleofTraceability 43
4. Discussion oftheProsandConsandtheWay Ahead 44
References 45
Part II
Analytical and Chemometric Methods for Food
Protected Designation Authentication
3. Mineral Profile 51
AnaGonza´lvezandMiguel delaGuardia
1. TheMineral ElementsasaFingerprintofFoods 51
2. AnalyticalProcessforAuthenticationofPDO Foods
byMineralProfiling 53
2.1. Sample Pre-treatment 55
2.2. Analytical Techniques 59
3. ApplicationsofMineral ProfileinFoodGeographicalOrigin 61
3.1. Wine 62
3.2. Vegetables 64
3.3. Coffee andTea 66
3.4. Dairy Products 69
4. Future PerspectivesofMineral ProfileinFood
Authentication 71
References 72
4. Stable Isotope Analysis 77
Carla Rodrigues,Rodrigo Maia,MarcoLauteri,
EnricoBrugnoli, andCristinaMa´guas
1. IsotopeRatioAnalysisasaToolforGeographicalOrigin
Discrimination 77
2. Recommended Termsfor theExpressionofStableIsotope
RatioMeasurementResults 83
3. IsotopeRatioMassSpectrometry 85
3.1. IRMS: Principles andTechniques 86
3.2. Sample Preparation 92
4. BriefOverviewoftheInternationalStableIsotope
ReferenceMaterials 92
5. IRMSTechniques:New Developments andApplications
inFoodTraceabilityandAdulteration 95
References 96
5. Vibrational Spectroscopy 101
S.Garrigues andMiguel delaGuardia
1. VibrationalSpectroscopyToolsforPDOAuthentication 102
1.1. NIR Discriminationof Foods 103
Contents vii
1.2. MIRFingerprinting ofFoods 106
1.3. RamanSpectroscopy 108
2. ApplicationsofVibrationalSpectroscopyforFoodAuthentication 110
3. CriticalDiscussion ofAnalyticalProceduresand
Chemometric Tools Available 111
4. VibrationalSpectroscopyPerspectivesforFoodAuthentication 117
References 118
6. Metabolomics and PDO 123
Antonio ChecaandJavierSaurina
1. MetabolomicsinFoodAnalysis 123
1.1. What IsMetabolomics? 124
1.2. MetabolomicAnalysisFlowchart 125
2. AnalyticalMethodsAppliedtoMetabolomics 127
2.1. Chromatographyand MS 127
2.2. NMR 129
2.3. OtherTechniques 130
3. Data ProcessingandAnalysis 131
3.1. DataProcessing andVariableGeneration 132
3.2. Statistical Analysis 133
4. MetabolomicsAppliedtoFoodProtectedOriginDesignation 134
5. FuturePerspectives andConclusions inMetabolomics Food
Authentication 139
References 140
7. ELISATools for Food PDO Authentication 145
Rosa Puchades andA´ngelMaquieira
1. FoodTraceabilityandAuthenticity:GeneralAspects 145
2. ImmunologicalApproach (ELISA)forFoodAuthentication 148
3. ELISA DetectionofTargetProteins 153
3.1. Meat, Fishand RelatedProducts 154
3.2. Milk andDairy Products 156
3.3. OtherFood Products 160
4. ELISA ApproachesforExogenousContaminants 164
4.1. Allergens 165
4.2. Pesticide Residues 168
4.3. Pharmaceuticals andOtherOrganicContaminants 171
4.4. Toxins 175
5. Other ImmuneDevelopments 177
References 183
8. Genetic and DNA-Based Techniques 195
Filipe Pereira,Anto´nioAmorim, andBarbaravanAsch
1. Introduction 195
2. IdentificationofSpecies, Breeds,andVarieties 196
viii Contents
3. AuthenticationofOriginandPhylogeography 197
4. GeneticMarkers 204
4.1. Short TandemRepeats 204
4.2. SingleNucleotide Polymorphism 205
4.3. Insertion andDeletion Polymorphisms 205
5. ImportantGenomicRegions 206
5.1. NuclearDNA 206
5.2. MitochondrialDNA 207
5.3. Plastid DNA 207
6. DNA Extraction 207
7. PCRandDetectionMethods 208
7.1. Sequencing 209
7.2. RestrictionFragmentLengthPolymorphism 209
7.3. Electrophoresis 210
7.4. Quantitative PCR 210
Acknowledgements 211
References 211
9. The Role of Ion Mobility Spectrometry to Support
the Food Protected Designation of Origin 221
Lourdes ArceandMiguel Valcarcel
1. Introduction 221
2. Foundation ofIonMobilitySpectrometry 222
2.1. IonizationSources 224
2.2. DriftTube 226
2.3. Ion Mobility 227
2.4. Detector 227
2.5. Gases 228
2.6. Resolution Powers 228
3. TypesofIonMobilityInstruments 230
4. StateoftheArtoftheIMSTechnique 231
5. ApplicationsofIonMobilityinAgri-FoodAnalysis 233
5.1. IMSfor theDetermination ofTarget Compounds 237
5.2. IMSfor theDetermination ofGlobalIndices 239
5.3. IMSfor ProcessControl 241
5.4. IMSfor theCharacterization ofFood Samples 241
6. PerspectivesoftheUseofIon MobilitySpectrometry
forFoodProtectedDesignationofOrigin 243
References 246
10. Electrophoretic Techniques 251
Helmut K.Mayer and GregorFiechter
1. Basic PrinciplesofElectrophoresis 251
2. AgaroseGelElectrophoresis 256
3. PolyacrylamideGelElectrophoresis 257
4. IsoelectricFocusing 261
Contents ix
5. Two-Dimensional Electrophoresis 262
6. ElectrophoreticAuthenticationofAnimalFoods 264
7. ElectrophoreticAuthenticationofPlantFoods 271
8. FuturePerspectives ofElectrophoresis inFoodAuthentication 274
References 275
11. Biosensors in Food PDO Authentication 279
Constantin Apetrei andMahdiGhasemi-Varnamkhasti
1. DefinitionofBiosensors 279
2. ClassificationofBiosensors 280
2.1. Classification ofBiosensors Basedon BiosensingMaterials 280
2.2. Classification BasedonTransducing Methods 282
3. ImmobilizationoftheReceptorComponent inBiosensors 285
3.1. Adsorption 285
3.2. PhysicalEntrapment 286
3.3. Covalent Immobilization 288
3.4. Cross-Linking 288
3.5. Affinity 288
3.6. Langmuir–Blodgett andLayer-by-Layer Deposition 288
4. ApplicationsofBiosensorsinFood(FoodProcessing,
FoodMonitoring,FoodAuthenticity,QualityandSafety,etc.) 289
5. FutureTrendsandPerspectives 293
Acknowledgements 294
References 294
12. Basic Chemometric Tools 299
AnaGonza´lvezandMiguel delaGuardia
1. StatisticalAnalysisofProtectedDesignationofOriginData 299
2. AnalysisofVariance 300
3. HierarchicalClusterAnalysisofFoodData 301
4. PrincipalComponent AnalysisofFoodData 305
5. LinealDiscriminantAnalysisasa FoodforPDOAuthentication 308
6. ClassificationandRegressionTreeMethods 311
7. LimitationsandPossibilitiesofStatisticalAnalysisinPDO
Authentication 312
References 313
13. Discriminant and Class-Modelling Chemometric
Techniques for Food PDO Verification 317
Paolo OliveriandGerardDowney
1. Introduction 318
2. ClassificationandClass-Modelling 319
3. Pre-ModellingConsiderations 320
3.1. VariableReduction 320
3.2. VariablePre-Treatment 321