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Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.)

José Villacís-Chiriboga, Griet Jacobs, John Van Camp (UGent) , Kathy Elst, Jenny Ruales, Verónica Marcillo-Parra, Volker Böhm, Andrea Bunea, Martina Cirlini, Neal Craft, et al.
(2022) JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 111.
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Abstract
An interlaboratory comparison was done for the analysis of carotenoids in freeze-dried mango. The study was performed from July to September 2018. Mango fruit was freeze-dried, homogenized, and packaged under vacuum conditions in portions of 6 g (test sample). Two test samples were sent to the participating laboratories for analysis. Laboratory results were rated using Z-scores in accordance with ISO 13528 and ISO 17043. The standard deviation for proficiency assessment (also called target standard deviation) was determined using a modified Horwitz function and varied between 10% and 25%, depending on the analyte. Out of 14 laboratories from 10 different countries, 9 laboratories (64%) obtained a satisfactory performance (Z & LE; 2) for the analysis of 0-carotene. While for 7 laboratories that analyzed a-carotene, (9Z) -0-carotene, 0-cryptoxanthin, and zeaxanthin, 4 laboratories (57%) obtained a satisfactory performance. However, only 2 laboratories out of 7 (29%) obtained a satisfactory performance for lutein. Based on the comparability of the analytical results, this study concludes that freeze-dried mango pulp can be used as a reference material for the analysis of a and 0-carotene, (9Z)-0-carotene, 0-cryptoxanthin, and zeaxanthin by applying different analytical procedures for their extraction and quantification.
Keywords
Reference material, Isomers, Interlaboratory analysis, Lipophilic compounds, Liquid chromatography, Quality assurance

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Citation

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MLA
Villacís-Chiriboga, José, et al. “Interlaboratory Exercise for the Analysis of Carotenoids and Related Compounds in Dried Mango Fruit (Mangifera Indica L.).” JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol. 111, 2022, doi:10.1016/j.jfca.2022.104616.
APA
Villacís-Chiriboga, J., Jacobs, G., Van Camp, J., Elst, K., Ruales, J., Marcillo-Parra, V., … Voorspoels, S. (2022). Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.). JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 111. https://doi.org/10.1016/j.jfca.2022.104616
Chicago author-date
Villacís-Chiriboga, José, Griet Jacobs, John Van Camp, Kathy Elst, Jenny Ruales, Verónica Marcillo-Parra, Volker Böhm, et al. 2022. “Interlaboratory Exercise for the Analysis of Carotenoids and Related Compounds in Dried Mango Fruit (Mangifera Indica L.).” JOURNAL OF FOOD COMPOSITION AND ANALYSIS 111. https://doi.org/10.1016/j.jfca.2022.104616.
Chicago author-date (all authors)
Villacís-Chiriboga, José, Griet Jacobs, John Van Camp, Kathy Elst, Jenny Ruales, Verónica Marcillo-Parra, Volker Böhm, Andrea Bunea, Martina Cirlini, Neal Craft, Bruno De Meulenaer, M. Graça Dias, Giacomo Lazzarino, Antonio J. Meléndez-Martínez, Pieter Versloot, Adriana Z. Mercadante, Begoña Olmedilla-Alonso, Johana Ortiz-Ulloa, Carla M. Stinco, and Stefan Voorspoels. 2022. “Interlaboratory Exercise for the Analysis of Carotenoids and Related Compounds in Dried Mango Fruit (Mangifera Indica L.).” JOURNAL OF FOOD COMPOSITION AND ANALYSIS 111. doi:10.1016/j.jfca.2022.104616.
Vancouver
1.
Villacís-Chiriboga J, Jacobs G, Van Camp J, Elst K, Ruales J, Marcillo-Parra V, et al. Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.). JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2022;111.
IEEE
[1]
J. Villacís-Chiriboga et al., “Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.),” JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol. 111, 2022.
@article{01GQFF7RMY05CCA1DAXEP9BNV0,
  abstract     = {{An interlaboratory comparison was done for the analysis of carotenoids in freeze-dried mango. The study was performed from July to September 2018. Mango fruit was freeze-dried, homogenized, and packaged under vacuum conditions in portions of 6 g (test sample). Two test samples were sent to the participating laboratories for analysis. Laboratory results were rated using Z-scores in accordance with ISO 13528 and ISO 17043. The standard deviation for proficiency assessment (also called target standard deviation) was determined using a modified Horwitz function and varied between 10% and 25%, depending on the analyte. Out of 14 laboratories from 10 different countries, 9 laboratories (64%) obtained a satisfactory performance (Z & LE; 2) for the analysis of 0-carotene. While for 7 laboratories that analyzed a-carotene, (9Z) -0-carotene, 0-cryptoxanthin, and zeaxanthin, 4 laboratories (57%) obtained a satisfactory performance. However, only 2 laboratories out of 7 (29%) obtained a satisfactory performance for lutein. Based on the comparability of the analytical results, this study concludes that freeze-dried mango pulp can be used as a reference material for the analysis of a and 0-carotene, (9Z)-0-carotene, 0-cryptoxanthin, and zeaxanthin by applying different analytical procedures for their extraction and quantification.}},
  articleno    = {{104616}},
  author       = {{Villacís-Chiriboga, José and Jacobs, Griet and Van Camp, John and Elst, Kathy and Ruales, Jenny and Marcillo-Parra, Verónica and Böhm, Volker and Bunea, Andrea and Cirlini, Martina and Craft, Neal and De Meulenaer, Bruno and Dias, M. Graça and Lazzarino, Giacomo and Meléndez-Martínez, Antonio J. and Versloot, Pieter and Mercadante, Adriana Z. and Olmedilla-Alonso, Begoña and Ortiz-Ulloa, Johana and Stinco, Carla M. and Voorspoels, Stefan}},
  issn         = {{0889-1575}},
  journal      = {{JOURNAL OF FOOD COMPOSITION AND ANALYSIS}},
  keywords     = {{Reference material,Isomers,Interlaboratory analysis,Lipophilic compounds,Liquid chromatography,Quality assurance}},
  language     = {{eng}},
  pages        = {{9}},
  title        = {{Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.)}},
  url          = {{http://doi.org/10.1016/j.jfca.2022.104616}},
  volume       = {{111}},
  year         = {{2022}},
}
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