A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products

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A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. / Grundy, H. H.; Reece, P.; Buckley, M.; Solazzo, C. M.; Dowle, A. A.; Ashford, D.; Charlton, A. J.; Wadsley, M. K.; Collins, M. J.

In: Food Chemistry, Vol. 190, 2016, p. 276-284.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Grundy, HH, Reece, P, Buckley, M, Solazzo, CM, Dowle, AA, Ashford, D, Charlton, AJ, Wadsley, MK & Collins, MJ 2016, 'A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products', Food Chemistry, vol. 190, pp. 276-284. https://doi.org/10.1016/j.foodchem.2015.05.054

APA

Grundy, H. H., Reece, P., Buckley, M., Solazzo, C. M., Dowle, A. A., Ashford, D., Charlton, A. J., Wadsley, M. K., & Collins, M. J. (2016). A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. Food Chemistry, 190, 276-284. https://doi.org/10.1016/j.foodchem.2015.05.054

Vancouver

Grundy HH, Reece P, Buckley M, Solazzo CM, Dowle AA, Ashford D et al. A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. Food Chemistry. 2016;190:276-284. https://doi.org/10.1016/j.foodchem.2015.05.054

Author

Grundy, H. H. ; Reece, P. ; Buckley, M. ; Solazzo, C. M. ; Dowle, A. A. ; Ashford, D. ; Charlton, A. J. ; Wadsley, M. K. ; Collins, M. J. / A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. In: Food Chemistry. 2016 ; Vol. 190. pp. 276-284.

Bibtex

@article{4335c59578654d9a88d639009ef336b8,

title = "A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products",

abstract = "Abstract Gelatine is a component of a wide range of foods. It is manufactured as a by-product of the meat industry from bone and hide, mainly from bovine and porcine sources. Accurate food labelling enables consumers to make informed decisions about the food they buy. Since labelling currently relies heavily on due diligence involving a paper trail, there could be benefits in developing a reliable test method for the consumer industries in terms of the species origin of gelatine. We present a method to determine the species origin of gelatines by peptide mass spectrometry methods. An evaluative comparison is also made with ELISA and PCR technologies. Commercial gelatines were found to contain undeclared species. Furthermore, undeclared bovine peptides were observed in commercial injection matrices. This analytical method could therefore support the food industry in terms of determining the species authenticity of gelatine in foods.",

keywords = "Authenticity, Bovine, Gelatine, Porcine, Spectrometry",

author = "Grundy, {H. H.} and P. Reece and M. Buckley and Solazzo, {C. M.} and Dowle, {A. A.} and D. Ashford and Charlton, {A. J.} and Wadsley, {M. K.} and Collins, {M. J.}",

year = "2016",

doi = "10.1016/j.foodchem.2015.05.054",

language = "English",

volume = "190",

pages = "276--284",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products

AU - Grundy, H. H.

AU - Reece, P.

AU - Buckley, M.

AU - Solazzo, C. M.

AU - Dowle, A. A.

AU - Ashford, D.

AU - Charlton, A. J.

AU - Wadsley, M. K.

AU - Collins, M. J.

PY - 2016

Y1 - 2016

N2 - Abstract Gelatine is a component of a wide range of foods. It is manufactured as a by-product of the meat industry from bone and hide, mainly from bovine and porcine sources. Accurate food labelling enables consumers to make informed decisions about the food they buy. Since labelling currently relies heavily on due diligence involving a paper trail, there could be benefits in developing a reliable test method for the consumer industries in terms of the species origin of gelatine. We present a method to determine the species origin of gelatines by peptide mass spectrometry methods. An evaluative comparison is also made with ELISA and PCR technologies. Commercial gelatines were found to contain undeclared species. Furthermore, undeclared bovine peptides were observed in commercial injection matrices. This analytical method could therefore support the food industry in terms of determining the species authenticity of gelatine in foods.

AB - Abstract Gelatine is a component of a wide range of foods. It is manufactured as a by-product of the meat industry from bone and hide, mainly from bovine and porcine sources. Accurate food labelling enables consumers to make informed decisions about the food they buy. Since labelling currently relies heavily on due diligence involving a paper trail, there could be benefits in developing a reliable test method for the consumer industries in terms of the species origin of gelatine. We present a method to determine the species origin of gelatines by peptide mass spectrometry methods. An evaluative comparison is also made with ELISA and PCR technologies. Commercial gelatines were found to contain undeclared species. Furthermore, undeclared bovine peptides were observed in commercial injection matrices. This analytical method could therefore support the food industry in terms of determining the species authenticity of gelatine in foods.

KW - Authenticity

KW - Bovine

KW - Gelatine

KW - Porcine

KW - Spectrometry

U2 - 10.1016/j.foodchem.2015.05.054

DO - 10.1016/j.foodchem.2015.05.054

M3 - Journal article

C2 - 26212971

AN - SCOPUS:84930617134

VL - 190

SP - 276

EP - 284

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 227735620