Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines

Method validation within food science is a not only paramount to assess method certainty and ensure the quality of the results, but a pennant in analytical chemistry. Proximate analysis is an indispensable requirement for food characterization. To improve proximate analysis, automated protein and th...

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Autores principales:	Carolina Cortés-Herrera, Silvia Quirós-Fallas, Eduardo Calderón-Calvo, Randall Cordero-Madrigal, Laura Jiménez, Fabio Granados-Chinchilla, Graciela Artavia
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Food composition Proximate analysis Moisture Ash Protein Thermogravimetry Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/753cc2aea9a8410189ce4747e2a70b7e
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spelling	oai:doaj.org-article:753cc2aea9a8410189ce4747e2a70b7e2021-12-04T04:35:56ZNitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines2665-927110.1016/j.crfs.2021.11.015https://doaj.org/article/753cc2aea9a8410189ce4747e2a70b7e2021-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2665927121001040https://doaj.org/toc/2665-9271Method validation within food science is a not only paramount to assess method certainty and ensure the quality of the results, but a pennant in analytical chemistry. Proximate analysis is an indispensable requirement for food characterization. To improve proximate analysis, automated protein and thermogravimetric methods were validated according to international guidelines (including ISO 17025) and acceptance criteria of results based on certified reference materials and participation within international recognized proficiency schemes. Common food groups (e.g., meat, dairy, and grain products) were included and at the end of validation, we obtained three rugged and accurate methods with adequate z scores (−2 ≥ x ≤ 2) and recoveries (92–105%). During optimization, variables such as gas flows, subsample masses, and temperatures were varied and specific conditions (those that rendered the best results) were selected for each food group. For each validated method, a comparison (technical and economic) among the data obtained and the data extracted for its traditional counterpart were included: assays validated demonstrate to be more cost-effective labor-wise (ca. 9 and 16-fold) than their traditional alternatives. Specifically for combustion assay regression analysis (y = 0.9361x, y = 1.1001x, and y = 0.9739x, for meat, dairy and grain products, respectively) were performed to assess the factor, if any, which must be applied to the results to effectively match those obtained for Kjeldahl method. Finally, in the case of protein, samples can be analyzed under 5 min with no residue and a subsample mass below 400 mg. Moisture and ash analysis can be performed simultaneously using the same subsample. Data herein will also help harmonize and advance food analysis toward more efficient greener methods for proximate analysis.Carolina Cortés-HerreraSilvia Quirós-FallasEduardo Calderón-CalvoRandall Cordero-MadrigalLaura JiménezFabio Granados-ChinchillaGraciela ArtaviaElsevierarticleFood compositionProximate analysisMoistureAshProteinThermogravimetryNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENCurrent Research in Food Science, Vol 4, Iss , Pp 900-909 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Food composition Proximate analysis Moisture Ash Protein Thermogravimetry Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Food composition Proximate analysis Moisture Ash Protein Thermogravimetry Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Carolina Cortés-Herrera Silvia Quirós-Fallas Eduardo Calderón-Calvo Randall Cordero-Madrigal Laura Jiménez Fabio Granados-Chinchilla Graciela Artavia Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
description	Method validation within food science is a not only paramount to assess method certainty and ensure the quality of the results, but a pennant in analytical chemistry. Proximate analysis is an indispensable requirement for food characterization. To improve proximate analysis, automated protein and thermogravimetric methods were validated according to international guidelines (including ISO 17025) and acceptance criteria of results based on certified reference materials and participation within international recognized proficiency schemes. Common food groups (e.g., meat, dairy, and grain products) were included and at the end of validation, we obtained three rugged and accurate methods with adequate z scores (−2 ≥ x ≤ 2) and recoveries (92–105%). During optimization, variables such as gas flows, subsample masses, and temperatures were varied and specific conditions (those that rendered the best results) were selected for each food group. For each validated method, a comparison (technical and economic) among the data obtained and the data extracted for its traditional counterpart were included: assays validated demonstrate to be more cost-effective labor-wise (ca. 9 and 16-fold) than their traditional alternatives. Specifically for combustion assay regression analysis (y = 0.9361x, y = 1.1001x, and y = 0.9739x, for meat, dairy and grain products, respectively) were performed to assess the factor, if any, which must be applied to the results to effectively match those obtained for Kjeldahl method. Finally, in the case of protein, samples can be analyzed under 5 min with no residue and a subsample mass below 400 mg. Moisture and ash analysis can be performed simultaneously using the same subsample. Data herein will also help harmonize and advance food analysis toward more efficient greener methods for proximate analysis.
format	article
author	Carolina Cortés-Herrera Silvia Quirós-Fallas Eduardo Calderón-Calvo Randall Cordero-Madrigal Laura Jiménez Fabio Granados-Chinchilla Graciela Artavia
author_facet	Carolina Cortés-Herrera Silvia Quirós-Fallas Eduardo Calderón-Calvo Randall Cordero-Madrigal Laura Jiménez Fabio Granados-Chinchilla Graciela Artavia
author_sort	Carolina Cortés-Herrera
title	Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
title_short	Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
title_full	Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
title_fullStr	Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
title_full_unstemmed	Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
title_sort	nitrogen/protein and one-step moisture and ash examination in foodstuffs: validation case analysis using automated combustion and thermogravimetry determination under iso/iec 17025 guidelines
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/753cc2aea9a8410189ce4747e2a70b7e
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Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines

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