Author, as appears in the article.: Cano-Sancho G; Perelló G; Nadal M; Domingo J

Department: Ciències Mèdiques Bàsiques

URV's Author/s: Domingo Roig, José Luis / Nadal Lomas, Martí / PERELLÓ BERENGUER, GEMMA

Keywords: Yogurt Persistent organic pollutants Nutrients Heavy metal Food safety Food composition Food analysis Essential mineral Chemical contaminants Biological contaminants Afm<inf>1</inf> Aflatoxin

Abstract: © 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.

Thematic Areas: 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

licence for use: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 08891575

Author's mail: marti.nadal@urv.cat marti.nadal@urv.cat joseluis.domingo@urv.cat

Author identifier: 0000-0002-0217-4827 0000-0002-0217-4827 0000-0001-6647-9470

Record's date: 2023-02-26

Papper version: info:eu-repo/semantics/acceptedVersion

Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0889157515001040?via%3Dihub

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Journal Of Food Composition And Analysis. 42 71-77

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

Article's DOI: 10.1016/j.jfca.2015.03.008

Entity: Universitat Rovira i Virgili

Journal publication year: 2015

Publication Type: Journal Publications