Publications by authors named "Guillem Campmajo"
The impact of mild oven treatments (steaming or ) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower ( L. var. botrytis) was investigated.
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- Ion mobility spectrometry (IMS), specifically differential mobility spectrometry coupled with mass spectrometry (DMS-MS), shows promise in food analysis for classification and authentication.
- This study focuses on using DMS-MS to analyze 70 Spanish paprika samples from different regions, employing advanced statistical methods like partial least squares regression-discriminant analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA).
- The results demonstrated successful classification based on geographical origin and high accuracy in authenticating La Vera and Mallorca paprika samples.
Article Synopsis
- The study addresses the growing issue of food fraud by using a robust analytical technique, flow injection analysis coupled with high-resolution mass spectrometry (FIA-HRMS), to verify the authenticity of various food products.
- It focuses on four specific authentication challenges: identifying the geographical origin of Spanish red wines and European paprikas, distinguishing olive oil from other vegetable oils, and assessing the quality category of olive oil.
- The results showed that the method achieved high classification accuracy and successfully identified key compounds in food products, enhancing consumer protection against food fraud.
Article Synopsis
- There is a growing consumer interest in nutritionally balanced foods, prompting the food industry to explore the health benefits of chia seeds, which are high in omega-3 and omega-6 fatty acids, fiber, and antioxidants.
- While chia seeds are typically commercialized, the leaves often go unused, despite containing various bioactive compounds with potential applications in medicine and food.
- Research utilizing advanced methods like UHPLC-HRMS has shown that black chia leaves have higher antioxidant capacity compared to white chia, making ethanolic extracts of both types promising sources of antioxidants for potential health benefits.
Paprika production under the protected designation of origin (PDO) standardized procedures leads to more quality products. However, it is also related to higher retail prices, making them susceptible to adulteration with low-quality paprika or its agricultural origin's mislabeling. Therefore, in this study, high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprints, strongly related to phenolic acid and polyphenolic compounds, were proposed as chemical markers to assess the classification of paprika from five European regions (three Spanish PDO, Hungary, and the Czech Republic), through a classification decision tree constructed by partial least squares regression-discriminant analysis (PLS-DA) models.
View Article and Find Full Text PDFAn ultrahigh performance liquid chromatography-electrospray-tandem mass spectrometry method was developed for the determination of 36 phenolic compounds in paprika. The proposed method showed good method performance with limits of quantitation between 0.03 and 50 μg/L for 16 compounds and between 50 μg/L and 1 mg/L for 12 compounds.
View Article and Find Full Text PDFHen eggs are classified into four groups according to their production method: Organic, free-range, barn, or caged. It is known that a fraudulent practice is the misrepresentation of a high-quality egg with a lower one. In this work, high-performance liquid chromatography with ultraviolet detection (HPLC-UV) fingerprints were proposed as a source of potential chemical descriptors to achieve the classification of hen eggs according to their labelled type.
View Article and Find Full Text PDFRecently, the authenticity of food products has become a great social concern. Considering the complexity of the food chain and that many players are involved between production and consumption; food adulteration practices are rising as it is easy to conduct fraud without being detected. This is the case for nut fruit processed products, such as almond flours, that can be adulterated with cheaper nuts (hazelnuts or peanuts), giving rise to not only economic fraud but also important effects on human health.
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