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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #118330
Title: LONG-TERM STABLITY OF NUTRIENTS IN FROZEN MIXED FOOD CONTROL MATERIAL

Author
item PHILLIPS, KATHERINE - VIRGINIA TECH, VA
item SIMPKINS, AMY - VIRGINIA TECH, VA
item AMANNA, KAREN - VIRGINIA TECH, VA
item Wolf, Wayne
item STEWART, KENT - UN OF TEXAS, AUSTIN, TX
item CLARK, SETH - VIRGINIA TECH, VA
item KIM, KEUN - VIRGINIA TECH, VA
item Beecher, Gary
item Holden, Joanne

Submitted to: Fresenius Journal of Analytical Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/30/2001
Publication Date: 5/30/2001
Citation: Phillips, K.M., Simpkins, A.H., Amanna, K.R., Wolf, W.R., Stewart, K.K., Clark, S., Kim, K.P., Beecher, G.R., Holden, J.M. 2001. Long-term stablity of nutrients in frozen mixed food control material. Fresenius Journal of Analytical Chemistry. 370: 297-302.

Interpretive Summary: About 100 kg of homogenized human diet mixed food homogenate was prepared (under controlled conditions to maintain the stability of lipid components) as a quality control material for two multi- center clinical feeding trials. About 4800 aliquots of the homogenate were and stored at -60 C in glass jars. Homogeneity of the composite was validated by analysis of moisture and total fat in aliquots taken throughout the dispensing sequence. About 3000 units of the material were given to NIST and further characterized as SRM 1544-Fatty Acids in Diet Composite. Moisture, protein, ash, total lipid, fatty acids, cholesterol, sodium, potassium, calcium, and magnesium were assayed as part of routine quality control analyses over a time period ranging from 29 months to 60 months. Up to 319 values per nutrient were generated. Results for all assayed components were stable over the time period studied, i.e., moisture (n=319; 60 months) ranged from 70.7 to 72.6 % with a mean(71.9%), SD (0.27%), RSD(0.4%)and cholesterol(n=98; 49 months)ranged from 13.5-17.9 mg%, with a mean(15.1 mg%), SD(0.64mg%), RSD (4mg%). Information from this study will be used by Food Testing and Analysis Labs in the regulatory and private sectors.

Technical Abstract: About 100 kg of homogenized human diet mixed food homogenate was prepared (under controlled conditions to maintain the stability of lipid components) as a quality control material for two multi- center clinical feeding trials. About 4800 aliquots of the homogenate were and stored at -60 C in glass jars. Homo-geneity of the composite was validated by analysis of moisture and total fat in aliquots taken throughout the dispensing sequence. About 3000 units of the material were given to NIST and further characterized as SRM 1544-Fatty Acids in Diet Composite. Moisture, protein, ash, total lipid, fatty acids, cholesterol, sodium, potassium, calcium, and magnesium were assayed as part of routine quality control analyses over a time period ranging from 29 months to 60 months. Up to 319 values per nutrient were generated. Results for all assayed components were stable over the time period studied, i.e., moisture (n=319; 60 months) ranged from 70.7 to 72.6 % with a mean(71.9%), SD (0.27%), RSD(0.4%)and cholesterol(n=98; 49 months)ranged from 13.5-17.9 mg%, with a mean(15.1 mg%), SD(0.64mg%), RSD (4mg%).