Components of Food

Monodimensional LC separations are often insufficient to resolve all the lipids of interest in food analysis however, a full analysis of these samples may be attained by combining two independent separation steps with different selectivity, enhancing the resolving power of LC. Following this idea, different comprehensive two-dimensional LC approaches combined with MS have been described for the complete separation of triacylglycerols [16,17]. 

To simplify carotenoids analysis, saponification procedures are employed before LC to release all the carotenoid esters as their respective free forms. However, it has been demonstrated that this saponification may change the native carotenoid composition, producing a loss of 

---

C4HgNO CH3CHOHCHNH2COOH. An amino-acid m.p. 251-252 C. Occurs widely in proteins, and has been shown to be an essential component of foods. 

According to the U.S. Code of Federal Regulations, food additives may be defined as "substances. .. the intended use of which results or may reasonably be expected to result, directly or indirectly, either in their becoming a component of food or otherwise affecting the characteristics of food" (1). Canada and the European Community have adopted similar definitions. According to this broad definition, a food additive is synonymous to a food ingredient. In practice, however, the word additive is limited to substances that are used in small quantities. 

Epidemiologic studies in Japan indicate an increased risk of stomach cancer owing to consumption of broiled fish and meats (116). In the United States, stomach cancer incidence has steadily declined since the 1940s, whereas consumption of broiled food has increased (108). In addition, the average human intake of PAHs is only 0.002 of that required to produce cancer in half of animals fed. Test results are often contradictory (117) and many components of food, such as vitamin A, unsaturated fatty acids, thiols, nitrites, and even saUva itself, tend to inhibit the mutagenic activity of PAHs (118—120). Therefore, the significance of PAHs in the human diet remains unknown (121,109). 

C. A. Rice-Evans and N. J. Miller, Bioactive Components of Food, Biochemical Society Transactions, Vol. 24, Biochemical Society, London, pp. 790-794,1996. 

J.-F. Thibault J.-F., M. Lahaye. and F. Guillon, in Dietary Fibre - a component of food- nutritional function in health and disease, (Eds. T.F. Schweizer et C.A. Edwards), Springer-Verlag (1992) 21. 

In order to begin this selection process, the entire range of food matrices can be examined. The proximate components of foods are plotted to determine into which of the nine sectors the foods fall. To develop an xjy plot of these sectors, values for x and y are assigned using the following equations based upon the% fat (a), % protein b) and% carbohydrate (c) relative to the sum of these three components, normalizing these components to a dry weight, ash-free basis. Thus the sum of a -i- i) -1- c is 100 %. 

The engineering component of food processing procedures is critical. Proper equipment that allows the simulation of commercial processing must be used. Each... 

Many components of food are in the solid state and possess very short T2. The linewidths from solid components are generally too wide to be observed directly by solution state NMR methods. However, these components can be detected by the special techniques of solid state NMR. These techniques involve the use of cross polarization excitation (from 3H to 13C), high power 3H decoupling (to inhibit... 

The above illustration should be a clear caution that components of food may interact with drugs, resulting in substantial positive or negative therapeutic effects. As will be noted later, this principle also applies to so-called dietary supplements, including bo-tanicals, used for the treatment of numerous medical conditions. 

In many industrial areas, antioxidants play a significant role in the context of stability improvement of easily oxidizable compounds. There is a considerable interest in antioxidants as bioactive components of food and as nutritional agents with a role in the maintenance of health and in disease prevention. 

The definition of a food additive in Section 201(s) of the Federal Food, Drug, and Cosmetic Act, as amended ( the Act ) refers to substances whose intended use results directly or indirectly in the substance becoming a component of food. The FDA refers to direct food additives as those added to a food to accomplish an intended effect. Indirect additives are those that unintentionally, though predictably, become components of food. Components of plastic packaging materials that can migrate to food are indirect additives. 

Fig. 3.119. Separation of the components of Food Colour Red No. 106 by pH-zone-refining CCC. For conditions see text. Reprinted with permission from H. Oka et al. [173],...

Phenol is listed on the Food and Drug Administration s EAFUS (Everything Added to Foods in the United States) List (FDA 1998a), and is approved as a component of food packaging materials (FDA 1998b, 1998c, 1998d). 

Chapter 14 Toxic Components of Food Packaging Materials... 

Plastic materials are the main components of food packages used for dairy products, baked goods, breads, beverages, breakfast cereals, confectionery, pasta, and other miscellaneous food products (Table 14.1). 

Most components of food (see p. 360) cannot be resorbed directly by the organism. It is only after they have been broken down into smaller molecules that the organism can take up the essential nutrients. Digestion refers to the mechanical and enzymatic breakdown of food and the resorption of the resulting products. 

Alkaloids are used as fertilizers for some crops. Mittex AG in Germany has developed a natural product, Lupinex, which contains quinolizidine alkaloids, minerals and carbohydrates. Lupinex has more than 9% N, 1% P and 2% K. The raw material for this natural product is a waste received from the lupin alkaloid remowing process, when the edible and non-edible components of food... 

The term food additive is used to cover any substance that is expected to become a component of human food. This covers substances intentionally added to food for their nutritional, chemical, or physical benefits (e.g., colorants and gelling agents) and substances used in the manufacture or packaging of foods (i.e., food contact substances, formerly known as indirect food additives ). The US Federal Food, Drug, and Cosmetic Act defines food additives as substances whose intended use results or may reasonably be expected to result, directly or indirectly, in its becoming a component of food or otherwise affecting the characteristics of food. ... 

Apart from water, the major constituents of most foods are carbohydrates, proteins, and lipids. These organic components of foods are less sensitive to irradiation than they are in their pure solutions as a single-component system. 

Although 2,3-benzofuran is a component of coumarone-indene resin and this resin has been approved by the FDA for use as a coating on citrus fruits, as a component of food-preparation utensils, and as an adhesive in food packages (see Table 7-1), no information was located confirming that coumarone-indene resin is currently used on food in the United States. Furthermore, no data were located to indicate that 2,3-benzofuran migrates from the resin into foodstuffs. 

In the past few years more attention has been paid to some of those amines which might pose a risk to people because they are commonly ingested by humans. Included are a variety of components of food, food additives, drugs and agricultural chemicals. Following the demonstration that these amines do react with nitrous acid to form N-nitroso compounds, the structure of which has been... 

The lipid components of food are known to be critical in the development of much of a food s flavor. Modifications to lipid modifying enzymes such as lipases have led to new products useful in the rapid preparation of other food components Chapter 13,14), Better utilization of lipid constituents in food products can be gained from a better understanding of the thermodynamic and physicochemical characteristics of emulsions. Significant advancement in emulsion chemistry and food engineering have recently appeared in the literature and are an important portion of this volume Chapter 19),... 

CgHioO, Mr 122.17, mp 20°C, Z pioi.skPa 203°C, df 1.0135, ng 1.5275, has been identified as a volatile component of food (e.g., in tea aroma and mushrooms). The alcohol is a colorless liquid with a dry, roselike odor, slightly reminiscent of hawthorn. It can be prepared by catalytic hydrogenation of acetophenone. 1-Phenylethyl alcohol is used in small quantities in perfumery and in larger amounts for the production of its esters, which are more important as fragrance materials. 

Few of the phenol derivatives that have a keto substituent in their side-chain are of interest as fragrance or flavor substances. A number of phenols and phenyl ethers acetylated in the benzene ring have been identified as volatile components of foods. 4-Methoxyacetophenone is of some interest as a fragrance material. 4-Hydroxybenzylacetone, a higher mass phenol ketone, has a characteristic raspberry aroma. 

Many organic and inorganic compounds including drugs, components of food, ozone, environment contaminants, etc. can initiate lipid peroxidation. There are two major mechanisms of xenobiotic-dependent lipid peroxidation these compounds could be reductants,... 

---