AOAC 133rd Annual Meeting - Final Program

Poster Abstracts | Monday

monitoring. Our laboratory analysed a total of 507 samples supposed to be Halal using a highly sensitive analytical method (sensitivity > 0.0005%) to discover that a significant proportion of the samples analysed presented traces of pork DNA. Such small amounts of pork DNA might end up adulter- ating the final products due to accidental contamination during processing, thus rendering it Haram, or non-permitted. The pres- ent study highlights the importance of implementing specific and sensitive analytical surveillance methods to ensure the authentic- ity of Halal products. Presenter: Amanda Manolis, Thermo Fisher Scientific, Austin, TX, USA, Email: amanda.manolis@thermofisher.com P-M-031 Greta Carmona-Antoñanzas , Jennifer Valero-Garcia , Yolanda Pérez-Estarelles , Marta Izquierdo-Garcia , Merche Bermejo-Villodre , Carlos Ruíz-Lafor , Imegen, Valencia, Spain; Amanda Manolis , Thermo Fisher Scientific, Austin, TX, USA The Use of Specific Animal Detection Methods to Minimize Food Adulteration Over the years, the food industry and authorities have developed food safety management systems to improve the resilience of supply chains to food fraud, mostly directed to prevent the fraud opportunity. While it is not the intention of food fraud to harm consumers, such act might cause distrust and even illness. This was the case in 2013 when EU authorities revealed the presence of uncontrolled horse meat burgers that were supposed to contain 100% beef. Generally, food fraud does not impose a health hazard, but in some ways they are more dangerous because the raw materials and quality control actions are unknown and untraceable. Thus, addressing fraud should focus on being proactive in prevention and detection. Raw material monitoring should be performed using appropriate analytical methods for the verification of authenticity. Our laboratory analyzed a total of 173 beef products to discover that a significant proportion of them had been adulterated with water buffalo meat, Bubalus bubalis . Once the adulteration event had been characterized, prevention measures were taken and a surveillance plan was effec- tively set up. Following the fraud detection event, beef products are routinely analysed for buffalo and results show absence of unex- pected ingredients. The present study highlights the effectiveness of implementing analytical surveillance to ensure the authenticity of food by minimizing vulnerability to fraud and mitigating the conse- quences of food fraud. Presenter: Amanda Manolis, Thermo Fisher Scientific, Austin, TX, USA, Email: amanda.manolis@thermofisher.com P-M-032 Charles Yang , Thermo Fisher Scientific, San Jose, CA, USA; Nurul Atiqah Sádon , Halvec Laboratories Sdn. Bhd, Selangor Darul Ehsan, Malaysia; Tristan Chia , Thermo Fisher Scientific, Selangor, Malaysia; Fiona Boon , Chris Cheah , Thermo Fisher Scientific, Singapore A Novel Sensitive LC-MS/MS Method for Porcine Gelatin Detection in Cosmetic and Confectionary Products Gelatin, a mix of polypeptides derived from hydrolysis of collagen extracted from skins, bones, and connective tissues of

animals has been widely used in food, cosmetic and pharma industries. Nearly 80% of gelatin are made from pork due to cost and availability. However, consumption of pork and/or pork-based byproducts is strictly forbidden in certain religions. Thus, a novel and robust LC-MS/MS method for sensitive and specific detection of porcine gelatin in cosmetic and confection- ary products is needed. This method can be easily applicable for routine testing lab to verify halal authenticity of gelatin. Commercial cosmetic and confectionary samples spiked with porcine gelatin were subjected to protein extraction and tryptic digestion. The extracts were analyzed by HPLC system coupled to triple quadrupole tandem mass spectrometer. Food and cosmetic samples spiked with known levels of porcine gelatin to assess LOQ for different matrices. Inter-day reproducibility was examined comparing extracts conducted on different days. Eleven peptides found specific to porcine gelatin and were not detected in bovine reference materials. Five of the most sensitive and robust peptides used on hair cream and facial gel spiked with known amount of porcine gelatin. All markers detected in samples had good repeatability CV<20% and linearity R 2 >0.97. LOQ of 0.01% for porcine gelatin in hair cream and 0.02% of porcine gelatin in facial gel. The extracts conducted on different days showed good inter-day precision. Presenter: Charles Yang, Thermo Fisher Scientific, San Jose, CA, USA, Email: charles.yang@thermofisher.com P-M-033 Junling Dun , Lixiao Li , Taohong Huang , Shimadzu China, Shanghai, China; Eberhardt Kuhn , Shimadzu USA, Columbia, MD, USA Discrimination of Soybean Oil and Olive Oil by Benchtop Linear MALDI-TOF The safety of edible oil has always been a concerned issue by the public. Various methods have been developed for analysis of edible oil, such as PCR, low field nuclear magnetic resonance, ion mobility spectrometry, chromatography, MALDI-TOF-MS. Among these methods, MALDI-TOF-MS has prominent advan- tages for its convenient operation, high-throughput and high sensitivity. As reported by Ng et. al. (Food Chemistry, 2018), a comprehensive spectral database for analysis of edible oils was established using MALDI-MS. Edible oils were analyzed using large MALDI-TOF Mass Spectrometer with high specifications in reflection mode, which is difficult to popularize due to their size and initial/running costs. In this study, we attempt to analyze edible oil using a novel benchtop linear MALDI-TOF. The result showed that soybean oil and olive oil were distinguished successfully, which indicates that benchtop linear MALDI-TOF can be used for edible oil analysis. Presenter: Eberhardt Kuhn, Shimadzu USA, Columbia, MD, USA, Email: erkuhn@shimadzu.com P-M-034 Jinchuan Yang , Paul Rainville , Waters Corp., Milford, MA, USA Profiling of Sugars in Honey by HILIC-MS Honey is a popular natural sweetener that is consumed by people either directly or as an ingredient in hundreds of manufactured foods. About 95% of honey dry weight are

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