Autor/s de la URV: | Domingo Roig, José Luis / Nadal Lomas, Martí / PERELLÓ BERENGUER, GEMMA
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Autor segons l'article: | Cano-Sancho G; Perelló G; Nadal M; Domingo J
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Adreça de correu electrònic de l'autor: | joseluis.domingo@urv.cat marti.nadal@urv.cat
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Identificador de l'autor: | 0000-0001-6647-9470 0000-0002-0217-4827
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Any de publicació de la revista: | 2015
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Tipus de publicació: | Journal Publications
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ISSN: | 08891575
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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
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Referència a l'article segons font original: | Journal Of Food Composition And Analysis. 42 71-77
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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 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.
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DOI de l'article: | 10.1016/j.jfca.2015.03.008
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Enllaç font original: | https://www.sciencedirect.com/science/article/abs/pii/S0889157515001040?via%3Dihub
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Versió de l'article dipositat: | info:eu-repo/semantics/acceptedVersion
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Accès a la llicència d'ús: | https://creativecommons.org/licenses/by/3.0/es/
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Departament: | Ciències Mèdiques Bàsiques
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URL Document de llicència: | https://repositori.urv.cat/ca/proteccio-de-dades/
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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
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Paraules clau: | Yogurt Persistent organic pollutants Nutrients Heavy metal Food safety Food composition Food analysis Essential mineral Chemical contaminants Biological contaminants Afm1 Aflatoxin
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Entitat: | Universitat Rovira i Virgili
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Data d'alta del registre: | 2024-09-07
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