Journal of Food Processing & Technology

Chromatographic and mass spectrometric solutions to improve quality and safety of food and dietary supplements

2^nd International Conference on Food Safety and Regulatory Measures

June 06-08, 2016 London,UK

Ana Mornar, Miranda Sertic, Biljana Nigovic, Daniela Amidzic Klaric and Ilija Klaric

University of Zagreb, Croatia
University Hospital Dubrava, Croatia

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

In recent years, chromatography and mass spectrometry have gained a wide recognition as a sensitive, selective and fast techniques for the analysis of a wide range of food and dietary supplement (DS) products. An overview of our recently developed chromatographic and mass spectrometric methods used in food and DS analysis will be given. As counterfeiting of DS has become an important health and economic problem, a fast-screening DI-MS method for identification of various pharmacologically active ingredients was developed. Red fermented rice is used worldwide as an alternative therapy for hyperlipidemia. The recent discovery of mycotoxin and citrinin, causes much controversy about the safety of these products. The LC/DAD/FLD/MSn method for determination of 5 monacolins and citrinin in a single run in food and DS have shown high deviations between labeled and found content. Despite recent efforts of regulatory authorities to improve the safety of DS, evaluation of ethanol is not harmonized. The SHSS-GC-FID method was applied for analysis of 93 samples. High amounts of ethanol were found in products for young children as well as in ˝alcohol-free˝ products. GC and HPLC methods for evaluation of the volatile compounds and food additives in blackberry wine were developed. Devastating results were obtained as several samples contained methanol above the permissible limits. Although olive growing is a traditional agricultural sector in Mediterranean countries, most of oil is obtained by small producers without production control. A low cost SHSS-GC-FID method may be used for evaluaton of volatile compounds, possible indicators of olive oil quality.

Biography :

Ana Mornar obtained her PhD in 2007 from University of Zagreb, Croatia. She is an Associate Professor in the Department of Drug Control and Analytics, Faculty of Pharmacy and Biochemistry, University of Zagreb, Croatia. She has published 37 scientific papers in respected journals, 4 book chapters and more than 90 posters in conferences. She gave several lectures as invited speaker in the international congresses. She has been serving as an editorial board member of several scientific journals. Her present work is focused on development of LC/MS/MS, GC/FID, GC/MS and AAS methods for quality control of food, beverages and dietary supplements.

Email: amornar@pharma.hr