Evaluating the effects of the adulterants in milk using direct-infusion high-resolution mass spectrometry.
Milk is an extremely complex food, capable of providing essential nutrients as well as being an important source of energy, and high-quality proteins and fats. Due to advances in technology, and to meet the increasing demand, production costs have increased, turning milk into a target of adulterations. Routine methods usually applied to certify the quality of the milk are restricted to microbiological tests, and assays that attest the nutritional composition within the expected values. However, potentially harmful byproducts generated by adulterating substances in general are not detected through these methodologies. In this contribution, we simulated the adulteration of freshly produced milk samples with four adulterants whose use already had reported for extended shelf life: formaldehyde, hydrogen peroxide, sodium hydroxide, and sodium hypochlorite. These samples were submitted to direct-infusion high-resolution mass spectrometry analysis and multivariate statistical analysis. This approach allows the characterization of a series of molecules modified by the adulterants, what demonstrates how these species affect the nutritious characteristics of this product.
['Guerreiro|Tatiane Melina|TM|', 'de Oliveira|Diogo Noin|DN|', 'Melo|Carlos Fernando Odir Rodrigues|CFOR|', 'de Oliveira Lima|Estela|E|', 'Ribeiro|Marta da Silva|MDS|', 'Catharino|Rodrigo Ramos|RR|']
D000818:Animals D005504:Food Analysis D005506:Food Contamination D005519:Food Preservation D005520:Food Preservatives D005557:Formaldehyde D006861:Hydrogen Peroxide D008892:Milk D009753:Nutritive Value D012972:Sodium Hydroxide D012973:Sodium Hypochlorite D021241:Spectrometry, Mass, Electrospray Ionization
Adulterants Adulterants Milk Quality Shelf life Adulteration Oxidation