کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7620476 | 1494500 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of the nutritional composition and the concentrations of various contaminants in branded and private label yogurts
ترجمه فارسی عنوان
مقایسه ترکیب غذا و غلظت آلاینده های مختلف در ماست های مارکدار و خصوصی
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کلمات کلیدی
AFM1Biological contaminantsAflatoxin - آفلاتوکسینChemical contaminants - آلاینده های شیمیاییPersistent organic pollutants - آلایندههای آلی دیرپا(پایدار)Food safety - ایمنی غذاییFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییYogurt - ماستNutrients - مواد مغذیHeavy metal - هوی متال، فلز سنگین
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study was aimed at comparing the nutritional and contaminant profiles among several of the most consumed trademarks of yogurts in Catalonia (Spain). The nutritional composition, the levels of aflatoxin M1 (AFM1), as well as the concentrations of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs), polychlorinated biphenyls (PCBs), and various heavy metals were determined in six of the main trademarks of yogurts in Catalonia. To assess potential quantitative differences, a critical comparison between “private label” yogurts and branded yogurts was performed. AFM1 was detected in six samples (33%), while the most detected heavy metals were As, Cd, and Pb. Slight differences were found between yogurt samples in some minerals and trace elements including Ba, Ca, Cu, Cr, Fe, K, and Mg. The WHO-TEQ values ranged between 0.006-0.008 and 0.003-0.012Â ng/kg, for PCDD/Fs and PCBs, respectively. To the best of our knowledge, this is the first study providing a transversal approach on the occurrence and co-occurrence of the major chemical contaminants in yogurt with a critical comparison between trademarks. The results do not show relevant differences on the nutritional composition, or on the levels of the assessed contaminants (chemicals and AFM1) between “private label” and branded plain yogurts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 42, September 2015, Pages 71-77
Journal: Journal of Food Composition and Analysis - Volume 42, September 2015, Pages 71-77
نویسندگان
G. Cano-Sancho, G. Perelló, M. Nadal, J.L. Domingo,