AOAC 133rd Annual Meeting - Final Program

Poster Abstracts | Monday

P-M-037 Joe Konschnik , Colton Myers , Kristi Sellers , Jana Rousova , Shawn Reese , Jaap de Zeeuw , Chris Rattray , Restek Corp., Bellefonte, PA, USA Analysis of Acylglycerols in Edible Oils by Gas Chromatography Using a Unique Stationary Phase Characterization of edible oils is essential to the food industry due to the amount of fraudulent activity that surrounds these products. Some edible oils (e.g., extra virgin olive oil) carry high value, therefore making it an easy target by frauds. By mixing different vegetable oils (e.g., rapeseed, sunflower, etc.) with high quality olive oils, manufacturers, or suppliers increase their oil yields and make larger profits on these counterfeit olive oils. For these reasons, it is important to obtain a triacylglycerol (TAG) fingerprint of edible oils to know that they have not been adul- terated with other oils. In addition, the freshness of oils can be determined by looking at the ratio of 1,2 to 1,3-diacylglycerols (DAG). By using a unique gas chromatography (GC) stationary phase with minimal bleed interference and less retention time shifting due to phase loss, one is able to resolve TAGs and DAGs and a full analysis of the edible oil can be conducted to charac- terize oil adulteration and degradation. The analysis and results for these oils will be presented along with and examination of column bleed at high GC operating temperatures. Presenter: Joe Konschnik, Restek Corp., Bellefonte, PA, USA, Email: joe.konschnik@restek.com P-M-038 David Jackson , U.S. Food and Drug Administration, Cincinnati, OH, USA The Detection and Quantitation of Maltodextrin in Adulterated Dietary Supplements Using High pH Anion Exchange Chromatography with Pulsed Amperometric Detection and Enzyme Hydrolysis The Forensic Chemistry Center (FCC) has investigated numerous cases involving economically motivated adulteration, including several cases where products were adulterated with oligosac- charides like starch and maltodextrin. An anonymous informant notified the FDA that a dietary supplement manufacturer had allegedly been adding maltodextrin into several of their raw materials for distribution. Ninety-one suspect raw materials declared to contain various plant materials were collected for maltodextrin determination. These samples were analyzed using high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Initially, the oligosaccharide profiles of the various suspect raw materials were determined on a Dionex PA200 oligosaccharide column and compared to a maltodextrin standard. Those with chromato- graphic profiles consistent with maltodextrin were further tested by hydrolyzing the products with enzymes to glucose and quan- titating against a calibration curve of maltodextrin standards that were also enzyme hydrolyzed to glucose. Seventy-nine of the ninety-one raw materials tested were found to be positive for the presence of maltodextrin. The maltodextrin concentration in the various raw materials ranged from 50-90 %(w/w). The results of analysis from this case were used to convict the owner of the dietary supplement company who pled guilty to selling diluted and adulterated dietary ingredients and supplements.

Presenter: David Jackson, U.S. Food and Drug Administration, Cincinnati, OH, USA, Email: david.jackson@fda.hhs.gov P-M-039 Emiliano De Dominicis , Federica Cattapan , Elisa Gritti , Mérieux NutriSciences Corp., Resana, Italy; Samim Saner , Mérieux NutriSciences Corp., Istanbul, Turkey; Giuditta Gambarota , De Matteis Agroalimentare, Flumeri, Italy; John Szpylka , Mérieux NutriSciences Corp., Crete, IL, USA DNA Microsatellites, Isotope Ratios, and Metabolomics: A Multidisciplinary Approach to Better Understand Botanical and Geographic Origin of Wheat, Semolina, and Pasta In the food sector, the value of raw materials and finished products can be linked to their botanical and/or geographi- cal origin. This study offers a practical example: The first step involves PCR technology (fragment analysis) from durum wheat samples by determining the distribution of microsatellites (DNA fragments with repetitive sequences) specific for a single variety. The second step involves the analysis of the isotopic ratio of the main light elements (C, H, O, N, S) constituting the entire sample that can be correlated with specific physical and geological parameters of the territory where it was cultivated. Metabolomics with Mass Spectrometry (the study of targeted and non-targeted metabolites), when based on robust and significant experimental design of construction and systematic maintenance of the reference database-completes the picture by providing a useful and final framework of the sample in relation to its botanical and geographical origin. Extension of data anal- ysis and external validation are presented here to complete the work presented in recent AOAC Europe 2019 Presenter: John Szpylka, Mérieux NutriSciences Corp., Crete, IL, USA, Email: john.szpylka@mxns.com P-M-040 Magda Mandic , Christopher Brodie , Mario Tuthorn , Oliver Kracht , Dieter Juchelka , Jens Griep-Raming , Thermo Fisher Scientific, Bremen, Germany Tracking Sugar Addition in Food and Beverage Using Isotope Fingerprints Complexities in the food and beverage supply chain from the production site through to the consumer have presented signifi- cant, and at times relatively easy, opportunity for economically motivated fraudulent activities to occur and be undetected. Consequently, there is an increase in retailer and consumer demand to prove that food and beverage products are what the label claims them to be, including origin, authenticity and ingredient verification. One of the most known adulteration processes involves the addition of sugar to food and beverages. Detecting the added sugar can be achieved using stable isotope measurements because stable isotopes can differentiate between the sugar already present in the sample from the sugar which is added artificially. Carbohydrates carry an isotope fingerprint, a unique chemical signature which identifies their origin. To visu- alize this fingerprint, Isotope Ratio Mass Spectrometry (IRMS) can be used, identifying the isotope fingerprint of the product. In this presentation the application of stable isotope fingerprints in detecting sugar addition to food and beverage samples is explored. Data show how stable isotopes offer conclusive

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