Comparison of the nutritional composition and the concentrations of various contaminants in branded and private label yogurts

Cano-Sancho G; Perelló G; Nadal M; Domingo J

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TITLE:

Comparison of the nutritional composition and the concentrations of various contaminants in branded and private label yogurts - imarina:6388153

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https://hdl.handle.net/20.500.11797/imarina6388153

URV's Author/s:	Domingo Roig, José Luis / Nadal Lomas, Martí / PERELLÓ BERENGUER, GEMMA
Author, as appears in the article.:	Cano-Sancho G; Perelló G; Nadal M; Domingo J
Author's mail:	joseluis.domingo@urv.cat marti.nadal@urv.cat
Author identifier:	0000-0001-6647-9470 0000-0002-0217-4827
Journal publication year:	2015
Publication Type:	Journal Publications
ISSN:	08891575
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
Papper original source:	Journal Of Food Composition And Analysis. 42 71-77
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 M1 (AFM1), 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. AFM1 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 AFM1) between private label and branded plain yogurts.
Article's DOI:	10.1016/j.jfca.2015.03.008
Link to the original source:	https://www.sciencedirect.com/science/article/abs/pii/S0889157515001040?via%3Dihub
Papper version:	info:eu-repo/semantics/acceptedVersion
licence for use:	https://creativecommons.org/licenses/by/3.0/es/
Department:	Ciències Mèdiques Bàsiques
Licence document URL:	https://repositori.urv.cat/ca/proteccio-de-dades/
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
Keywords:	Yogurt Persistent organic pollutants Nutrients Heavy metal Food safety Food composition Food analysis Essential mineral Chemical contaminants Biological contaminants Afm1 Aflatoxin
Entity:	Universitat Rovira i Virgili
Record's date:	2024-09-07

Description:	© 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 M1 (AFM1), 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. AFM1 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 AFM1) between private label and branded plain yogurts.
Type:	Journal Publications
Contributor:	Universitat Rovira i Virgili
Títol:	Comparison of the nutritional composition and the concentrations of various contaminants in branded and private label yogurts
Subject:	Chemistry, Applied,Food Science,Food Science & Technology Yogurt Persistent organic pollutants Nutrients Heavy metal Food safety Food composition Food analysis Essential mineral Chemical contaminants Biological contaminants Afm1 Aflatoxin 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
Date:	2015
Creator:	Cano-Sancho G Perelló G Nadal M Domingo J
Rights:	info:eu-repo/semantics/openAccess

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