Food Authenticity and Food Testing

Food Authenticity and Food Testing

Dedi FardiazDepartment of Food Science and Technology, and SEAFAST Center

BOGOR AGRICULTURAL UNIVERSITY

Dedi Fardiaz Food Authenticity, Food Review, March 15, 2017 1


Pendahuluan

Kasus pemalsuan yang disengaja (intentional adulteration) misalnya denganmenambahkan atau mengganti sesuatu komponen ke/di dalam pangan, berkali-kali dilaporkan terjadi di dalam negeri, maupun di luar negeri, yang pada umumnyadilakukan untuk mencari keuntungan.

Demikian juga memalsukan produk pangan yang sudah dikenal keasliannya(authenticity) dengan mengganti sebagian atau sepenuhnya dengan pangan yang serupa, telah beberapa kali dilaporkan terjadi.

Dalam rangka perlindungan konsumen dan untuk membuktikan bahwa ada terjadipemalsuan baik itu adulteration maupun penyimpangan terhadap authenticitydiperlukan metode pengujian pangan yang spesifik, peka, mudah diterapkan danbiayanya relatif tidak mahal.

Presentasi ini akan membahas contoh-contoh metode pengujian tertentu untukmendeteksi adanya pemalsuan pada produk pangan.

www.dreamstime.com

N N

N

NH2

NH2H2N

Melamine

Chemical Abstracts Service [CAS] No. 108-78-1

1g melamine per Kg of milk raise the apparent protein content from 2.7% to 3.1%

How to detect and measure the presence of melamine in milk?

Adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. These substances may be other available food items or non-food items.

Food AdulterationDedi Fardiaz Food Authenticity, Food Review, March 15, 2017 3

How to detect and measure the presence of cow’s milk in ettawa’s milk?

Food Adulteration - Authenticity

The quality of being authentic; genuineness.


http://www.dictionary.com/browse/authentic

Photograph by Eric Gaillard, Reuters


Burger products tested positive to contain 5-30% horse meat

Frozen Beef Lasagneand Frozen Spaghetti Bolognese tested positive to contain 30-100% horse meat


https://www.fsai.ie/uploadedFiles/News_Centre/Burger_results_2013_01.pdf

Horse DNA


How to test the authenticity of the food?Dedi Fardiaz Food Authenticity, Food Review, March 15, 2017 8


Pendekatan apa yang penting untuk menguji adulteration/authenticity?

Idealnya ada substansi atau komponen yang menjadi sidik jari (fingerprint) di dalampangan yang dipalsukan atau di dalam bahan yang digunakan untuk memalsukan, yang menjadi penanda spesifik. Dengan demikian, mencari profil sidik jari spesifik(fingerprint profiling) menjadi sangat penting jika perlindungan terhadap keaslianpangan tertentu akan dilakukan.

Tergantung kepada jenis pangannya baik segar maupun olahan, profil sidik jari inidapat berupa karakteristik fisik, kimia, atau molecular seperti DNA, dsb. Perkembangan teknologi instrumentasi untuk pengujian pangan sangat pesat. Industri peralatan dan instrumen pengujian laboratorium bersaing untukmengembangkan instrumen baru yang lebih spesifik, peka, dan mudah digunakan.


Fingerprint


Sidikjari (Fingerprint) sebagai tanda bukti keaslian

FBI

Fingerprint Region (< 1550 cm-1)to check the authenticity


Food Authenticity, Food Review, March 15, 2017 14

ATR (Attenuated Total internal Reflectance)


ELSD (Evaporative Light Scattering Detector)

High Resolution Analysis of Triglycerides in Vegetable Oils by HPLC with ELSD (Agilent Application Note SI-01231)


Triglyceride composition of Sesame oil

Triglyceride composition of Sunflower oil

Triglyceride composition of Walnut oil

High Resolution Analysis of Triglycerides in Vegetable Oils by HPLC with ELSD (Agilent Application Note SI-01231)

TG Fingerprint

Oil or FatUnsat./Sat.

ratio

SaturatedMono

unsaturated Poly unsaturated

Capric AcidC10:0

Lauric AcidC12:0

Myristic AcidC14:0

Palmitic AcidC16:0

Stearic AcidC18:0

Oleic AcidC18:1

Linoleic Acid (ω6)

C18:2

Alpha-Linolenic Acid (ω3)C18:3

Almond Oil 9.7 - - - 7 2 69 17 -

Beef Tallow 0.9 - - 3 24 19 43 3 1

Butterfat (cow) 0.5 3 3 11 27 12 29 2 1

Butterfat (goat) 0.5 7 3 9 25 12 27 3 1

Butterfat (human) 1.0 2 5 8 25 8 35 9 1

Canola Oil 15.7 - - - 4 2 62 22 10

Cocoa Butter 0.6 - - - 25 38 32 3 -

Cod Liver Oil 2.9 - - 8 17 - 22 5 -

Coconut Oil 0.1 6 47 18 9 3 6 2 -

Corn Oil (Maize Oil) 6.7 - - - 11 2 28 58 1

Cottonseed Oil 2.8 - - 1 22 3 19 54 1

Flaxseed Oil 9.0 - - - 3 7 21 16 53

Grape seed Oil 7.3 - - - 8 4 15 73 -

Lard (Pork fat) 1.2 - - 2 26 14 44 10 -

Olive Oil 4.6 - - - 13 3 71 10 1

Palm Oil 1.0 - - 1 45 4 40 10 -

Palm Olein 1.3 - - 1 37 4 46 11 -

Palm Kernel Oil 0.2 4 48 16 8 3 15 2 -

Peanut Oil 4.0 - - - 11 2 48 32 -

Safflower Oil* 10.1 - - - 7 2 13 78 -

Sesame Oil 6.6 - - - 9 4 41 45 -

Soybean Oil 5.7 - - - 11 4 24 54 7

Sunflower Oil* 7.3 - - - 7 5 19 68 1

Walnut Oil 5.3 - - - 11 5 28 51 5

Fatty acid composition of some edible fats and oilsPercent by weight of total fatty acids

From fatty acid composition, we can construct Triglyceride profile of the Fat or Oil


C16:0C18:0C16:0

C18:1C18:1C18:1

C18:1C16:0C18:1

C18:1C18:1C18:1

C18:2C18:1C18:0

C18:1C16:0C18:1

C16:0C16:0C18:0

C18:0C18:1C18:1

C18:0C16:0C18:1

C16:1C18:1C16:0

C20:1C18:1C18:0

C18:1C18:0C18:2

C16:1C16:0C18:1

C18:2C16:0C18:2

C16:0C16:0C18:0

C18:2C18:1C16:0

C16:1C16:0C18:1

C18:1C18:2C18:2

C18:1C14:0C18:0

C18:1C16:0C18:1

C18:1C16:0C16:0

C18:2C18:1C14:0

C18:0C18:0C16:0

C18:2C16:0C18:1

C18:1C18:2C18:1

C18:1C18:0C16:0

C18:1C18:1C18:1

C18:1C16:0C18:1

C18:1C18:1C18:1

C16:0C16:0C18:1

C18:0C18:0C16:0

C18:1C16:0C16:0

C18:1C18:1C18:1

This profile was constructed using a random distribution of the appropriate percentages of the fatty acids in 33 representative triglyceride molecules.

Triglyceride profile for lard

For example, 33 representative molecules of lard triglycerides would contain, on average, 2 radicals of myristic acid (C14:0), 26 radicals of palmitic acid (C16:0), 14 radicals of stearic acid (C18:0), 44 radicals of oleic acid (C18:1), and 10 radicals of linoleic acid (C18:2). These fatty acid radicals would be distributed randomly among the 33 triglyceride molecules.

Basmati Rice (www.kuberfood.com)

Cooked Basmati Rice (www.lalqilla-rice.com)


How to test the authenticity of rice


Physical Tests

• Appearance• Distal End (DE) Shapes

for Basmati rice• Spectral Imaging for

Wheat


Measure the Distal End (DE) Shapes of Basmati rice


Measure Spectral Imaging of Wheat

100% Triticum durum grains

100% Triticum aestivum grains

10% T. durum in T. aestivum wheat grains

Images generated using the VideometerLab 2 System


Measure Spectral Imaging of Wheat

Images generated using the HySpex VNIR-1600 System

100% Triticum durum grains

100% Triticum aestivum grains

3% T. durum in T. aestivum wheat grains


Identification of Bacteria


Application of PCR

annealing


PCR amplification of repetitive bacterial DNA elements (rep-PCR) has been recognized as a simple PCR-based technique with the following characteristics: (i) a high discriminatory power, (ii) low cost, (iii) suitable for a high-throughput of strains, and (iv) considered to be a reliable tool for classifying and typing a wide range of Gram-negative and several Gram-positive bacteria

Dendogram obtained by cluster analysis of rep-PCR (GTG5) fingerprints


QDA for Sensory Profiling


Official UMF Certificate verifying the authenticity of SummerGlow UMF16+ Manuka Honey, 250gm jar, batch 18959664

Specificity• Honey from New Zealand's manuka bush

(Leptospermum scoparium)• UMF Manuka Honey must contain

Leptosperin• The Leptosperin level must be at least

390 for honey to be graded UMF16• UMF Manuka Honey must have HMF

below 40• DHA (dihydroxyacetone) and MG

(methyglyoxal) these are present in Manuka Honey

• Leptosperin 936 ppm• MG 658 ppm• DHA 1700 ppm• HMF 17 ppm• UMF grading 17.4


• Leptosperin 936 ppm• MG (MGO) 658 ppm• DHA 1700 ppm• HMF 17 ppm• UMF grading 17.4


RINGKASAN

Masalah pemalsuan (adulteration) pangan terjadi di mana-mana, bukan hanya di dalam negeri tetapi juga terjadi di luar negeri, seperti kasus pencampuran daging sapidan daging kuda di Eropa. Belum lagi pemalsuan terhadap keaslian suatu komoditaspangan baik yang mentah maupun yang sudah diproses.

Kasus-kasus pemalsuan yang sering terjadi ini mengharuskan dikembangkannyametode analisis untuk menguji keaslian (authenticity) dari produk pangan yang diperdagangkan. Sudah banyak metode pengujian authenticity yang dikembangkandari mulai yang relatif sederhana sampai yang sangat kompleks, baik secara fisik(dimension characteristics, spectral imaging, dsb), kimia (chromatography with special detector, dsb) dan yang terakhir berbasis DNA dan penggunaan PCR untukmenelusuri originalitas dari pangan yang bersangkutan.

Sudah tentu aplikasi dari metode-metode pengujian “authenticity” sangat tergantungdari kalayakannya, terutama dikaitkan dengan kebutuhan “authenticity” dari panganyang dikomersialkan dan biaya pengujiannya. Diharapkan metode pengujian“authenticity” terus berkembang dan lebih praktis dalam aplikasinya.


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