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

Autor/es de la URV:Domingo Roig, José Luis / Nadal Lomas, Martí / PERELLÓ BERENGUER, GEMMA
Autor según el artículo:Cano-Sancho G; Perelló G; Nadal M; Domingo J
Direcció de correo del autor:joseluis.domingo@urv.cat
marti.nadal@urv.cat
Identificador del autor:0000-0001-6647-9470
0000-0002-0217-4827
Año de publicación de la revista:2015
Tipo de publicación:Journal Publications
ISSN:08891575
Referencia 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
Referencia al articulo segun fuente origial:Journal Of Food Composition And Analysis. 42 71-77
Resumen:© 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.
DOI del artículo:10.1016/j.jfca.2015.03.008
Enlace a la fuente original:https://www.sciencedirect.com/science/article/abs/pii/S0889157515001040?via%3Dihub
Versión del articulo depositado:info:eu-repo/semantics/acceptedVersion
Acceso a la licencia de uso:https://creativecommons.org/licenses/by/3.0/es/
Departamento:Ciències Mèdiques Bàsiques
URL Documento de licencia:https://repositori.urv.cat/ca/proteccio-de-dades/
Áreas temáticas: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
Palabras clave:Yogurt
Persistent organic pollutants
Nutrients
Heavy metal
Food safety
Food composition
Food analysis
Essential mineral
Chemical contaminants
Biological contaminants
Afm1
Aflatoxin
Entidad:Universitat Rovira i Virgili
Fecha de alta del registro:2024-09-07
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