Vol. 6, Issue 6 (2017)
Fingerprinting in determining the adultration of food
Author(s): Tehmeena Ahad and Jasia Nissar
Abstract: Adultration is a term meaning that a food product fails to meet federal or state standards. Adultration is addition of a non-food item to increase the weight/quantity of the food item in raw or prepared form, which may result in the loss of actual quality of food item. It results in the mismatch between what a food product is and what it is claimed to be. In industrial and laboratory settings, there is always the need of implement screening methods that are able to reliably identify, in large numbers of samples, those that are potentially non-compliant before more detailed and accurate analysis with confirmatory methods are performed. A fingerprinting approach may, in many cases, provide rapid and high-throughput analyses well suited for screening purposes. Fingerprinting involves Mass spectrometry (MS) fingerprinting, chromatographic fingerprinting, electrophoretic fingerprinting, spectroscopic fingerprinting, and other fingerprinting. In a study of 2008, the geographical origin (country) of butter samples was successfully predicted in 88% of the cases based on PTR-MS fingerprint and PLS-DA. Direct infusion ESI-MS has been for example used to predict the olive oil quality according to European Union marketing standards based on fatty acids and LDA analysis. A typical example of the application of HPLC based fingerprint for fraud control is the authentication of the organic eggs by means of the carotenoids profile.
How to cite this article:
Tehmeena Ahad, Jasia Nissar. Fingerprinting in determining the adultration of food. J Pharmacogn Phytochem 2017;6(6):1543-1553.