Full metadata record
DC FieldValueLanguage
dc.contributorDepartment of Food Science and Nutritionen_US
dc.contributor.advisorMok, Kam-wah Daniel (FSN)en_US
dc.creatorMan, Ka Yi-
dc.identifier.urihttps://theses.lib.polyu.edu.hk/handle/200/13630-
dc.languageEnglishen_US
dc.publisherHong Kong Polytechnic Universityen_US
dc.rightsAll rights reserveden_US
dc.titleFood authentication using mass spectrometry-based integrated foodomics : exploring beef and leafy vegetablesen_US
dcterms.abstractEnsuring the authenticity of food products through effective food authentication is paramount in the continuous battle against adulteration. The increasing consumer demand for authenticating the geographic origin and cultivation method of a food product has emerged as a significant concern, especially for high-value food such as beef and organic vegetables. Consequently, guaranteeing the authenticity of food products has become essential for preserving consumer confidence and ensuring safety. However, the existing analytical techniques for authentication in these areas are currently inadequate in reflecting food quality. Addressing this gap requires developing and validating robust scientific analytical methods specifically tailored to authenticate the geographic origin of beef and the organic origin of vegetables.en_US
dcterms.abstractFoodomics is an outstanding technique for providing a comprehensive profile of the constituents and nutrients in food at the molecular. It stands out by effectively capturing the influence of environmental factors, offering valuable insights into the intricate composition of food. It enables us to understand how environmental conditions shape the molecular profile of food, providing crucial information for assessing food quality and authenticity. In this dissertation, the mass spectrometry (MS)-based integrated foodomics approach was used to authenticate beef's geographic origin and leafy vegetable's organic origin.en_US
dcterms.abstractIn this study, two databases were established to facilitate the application of foodomics in authentication. Firstly, to deal with the difficulties in lipid annotation, an in-house lipidomics database was established to maximize the confidence of the lipid identification and has achieved a level 2 compliance with the Metabolomics Standards Initiative (MSI). Secondly, based on the comprehensive literature review, a metabolite database on vegebolomics, which focuses on the application of metabolomics in vegetable analysis, was established to support future researchers.en_US
dcterms.abstractIn the authentication of the geographic origin of beef, an integrated MS-based untargeted metabolomics and lipidomics platform with the extensively validated analytical platform and statistical models for beef samples was established. The integrated foodomics platform proved to be highly effective in authenticating the geographical origin, feeding practices, and regimen of beef. Several promising biomarkers, such as amino acids, sugars, phosphatidylcholines and phosphatidylethanolamines, were identified for differentiating beef samples from three distinct countries.en_US
dcterms.abstractIn the authentication of the organic origin of leafy vegetables, HILIC-MS based untargeted metabolomics approach was applied for water spinach and discovered isorhammetin and jasmonic acid as the common organic origin authenticating markers in two cultivars of water spinach. Then, the study has been extended and the results suggested that the lipid profile exhibited a higher sensitivity to organic farming practices in comparison to the metabolite profile. Finally, seven leafy vegetables commonly consumed in Asia, including Chinese kale, choy sum, green stem water spinach, Indian lettuce, lettuce, red amaranth, and white stem water spinach, were analysed using untargeted lipidomics. With the help of validation set samples, the study findings indicate that the lipid composition of leafy vegetables is significantly influenced by both the plant species and the year of production. From a thorough examination of lipid profiles of three leafy vegetables over an extended period, five lipids (LysoPG (16:0), PG (16:0/18:3), Cer (t18:0/24:0), SQDG (18:2/18:3), and SQDG (18:3/18:1)) serve as potential biomarkers strongly associated with organic farming.en_US
dcterms.abstractThis study has significantly contributed to food authentication by establishing foodomics platforms and databases. It has made significant breakthroughs in identifying biomarkers for authenticating the geographic origin of beef and the organic origin of leafy vegetables using MS-based integrated untargeted foodomics. These achievements underscore the potential of this approach and offer valuable insights for future research and applications in food authentication.en_US
dcterms.extentxxxii, 431 pages : color illustrationsen_US
dcterms.isPartOfPolyU Electronic Thesesen_US
dcterms.issued2025en_US
dcterms.educationalLevelPh.D.en_US
dcterms.educationalLevelAll Doctorateen_US
dcterms.LCSHFood -- Analysisen_US
dcterms.LCSHMass spectrometryen_US
dcterms.LCSHFood adulteration and inspectionen_US
dcterms.LCSHHong Kong Polytechnic University -- Dissertationsen_US
dcterms.accessRightsopen accessen_US

Files in This Item:
File Description SizeFormat 
8076.pdfFor All Users14.87 MBAdobe PDFView/Open


Copyright Undertaking

As a bona fide Library user, I declare that:

  1. I will abide by the rules and legal ordinances governing copyright regarding the use of the Database.
  2. I will use the Database for the purpose of my research or private study only and not for circulation or further reproduction or any other purpose.
  3. I agree to indemnify and hold the University harmless from and against any loss, damage, cost, liability or expenses arising from copyright infringement or unauthorized usage.

By downloading any item(s) listed above, you acknowledge that you have read and understood the copyright undertaking as stated above, and agree to be bound by all of its terms.

Show simple item record

Please use this identifier to cite or link to this item: https://theses.lib.polyu.edu.hk/handle/200/13630