2009
DOI: 10.1016/j.foodchem.2008.07.072
|View full text |Cite
|
Sign up to set email alerts
|

Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
5

Citation Types

0
47
0
2

Year Published

2010
2010
2021
2021

Publication Types

Select...
6
3

Relationship

0
9

Authors

Journals

citations
Cited by 145 publications
(49 citation statements)
references
References 20 publications
0
47
0
2
Order By: Relevance
“…Because SPAs are low-cost, widely available, and highperformance compared to natural antioxidants, food manufacturers prefer to use SPAs. Although they are effective at prolonging the shelf life and preventing the oxidative rancidity of food, the addition of excess antioxidants to food might produce toxicities or mutagenicities (Xiu-Qin, Chao, Yan-Yan, Min-Li, & Xiao-Gang, 2009). In the USA, EU, and other countries, these antioxidants are authorized as food additives and can be added alone or in combination up to a final concentration of 0.01% or 0.02% (European Commission, 2011, FDA., 2015USDA Foreign Agricultural Service, 2011).…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Because SPAs are low-cost, widely available, and highperformance compared to natural antioxidants, food manufacturers prefer to use SPAs. Although they are effective at prolonging the shelf life and preventing the oxidative rancidity of food, the addition of excess antioxidants to food might produce toxicities or mutagenicities (Xiu-Qin, Chao, Yan-Yan, Min-Li, & Xiao-Gang, 2009). In the USA, EU, and other countries, these antioxidants are authorized as food additives and can be added alone or in combination up to a final concentration of 0.01% or 0.02% (European Commission, 2011, FDA., 2015USDA Foreign Agricultural Service, 2011).…”
Section: Introductionmentioning
confidence: 99%
“…Various analytical methods have been reported for the determination of SPAs in edible oils, including high-performance liquid chromatography (HPLC) with UV, photodiode array detector (PDA) (Andrikopoulos, Brueschweiler, Felber, & Taeschler, 1991;Wang et al, 2012), liquid chromatography time-of-flight mass spectrometry (LC-TOF/MS) (Xiu-Qin et al, 2009) gas chromatography (GC) (González, Gallego, & Valcárcel, 1999;Yang, Lin, & Choong, 2002), gas chromatograph-mass spectrometry (GC-MS) (Guo, Xie, Yan, Wan, & Wu, 2006), capillary electrophoresis (CE) (Jaworska, Szuliń ska, & Wilk, 2005), and thin-layer chromatography (TLC) (Ragazzi & Veronese, 1973). The Association of Official Analytical Chemists (AOAC) and American Oil Chemists' Society (AOCS) official methods are based on the HPLC-UV determination of SPAs (AOAC official method 983.15, 1995;AOCS official method Ce 6-86, 1997).…”
Section: Introductionmentioning
confidence: 99%
“…Natural antioxidants are presumed to be safer apart having nutritional and therapeutic values (Li et al, 2009).…”
Section: Introductionmentioning
confidence: 99%
“…Many approaches have been developed to assess the levels of these compounds, including spectrophotometric [16], electrochemical [17], and chromatographic [18,19] methods. Due to the complexity of milk, chromatographic methods are best.…”
Section: Introductionmentioning
confidence: 99%