Autor segons l'article: Cano-Sancho G; Perelló G; Nadal M; Domingo J
Departament: Ciències Mèdiques Bàsiques
Autor/s de la URV: Domingo Roig, José Luis / Nadal Lomas, Martí / PERELLÓ BERENGUER, GEMMA
Paraules clau: Yogurt Persistent organic pollutants Nutrients Heavy metal Food safety Food composition Food analysis Essential mineral Chemical contaminants Biological contaminants Afm<inf>1</inf> Aflatoxin
Resum: © 2015 Elsevier Inc. 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 M<inf>1</inf> (AFM<inf>1</inf>), 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. AFM<inf>1</inf> 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 0.003-0.012ng/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 AFM<inf>1</inf>) between private label and branded plain yogurts.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 08891575
Adreça de correu electrònic de l'autor: joseluis.domingo@urv.cat marti.nadal@urv.cat
Identificador de l'autor: 0000-0001-6647-9470 0000-0002-0217-4827
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0889157515001040?via%3Dihub
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Journal Of Food Composition And Analysis. 42 71-77
Referència de l'ítem segons les normes APA: Cano-Sancho G; Perelló G; Nadal M; Domingo J (2015). Comparison of the nutritional composition and the concentrations of various contaminants in branded and private label yogurts. Journal Of Food Composition And Analysis, 42(), 71-77. DOI: 10.1016/j.jfca.2015.03.008
DOI de l'article: 10.1016/j.jfca.2015.03.008
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2015
Tipus de publicació: Journal Publications
Repositori URV