Analysis of synthetic phenolic antioxidants in edible oils by micellar electrokinetic capillary chromatography

Recent advances in the application of capillary electromigration methods for food analysis

“…Delgado-Zamarreño et al [53] have recently reported the application of MEKC-UV for BHA, BHT and PG analysis in edible oils. The BGE employed consisted of an aqueous solution with 20% acetonitrile, 20 mM tetraborate buffer at pH 9.2 and 20 mM bis-(2-ethylhexyl)sodium sulfosuccinate surfactant.…”

Determination of additives and organic contaminants in food by CE and CEC

“…In 2000, DelgadoZamarreno et al [32] reported the separation of the synthetic antioxidants PG, OG, DG, BHT, BHA, and BHQ using bis-(2-ethylhexyl) sodium sulphosuccinate as the pseudostationary phase. In 2007, they reported on some follow-up work which concentrated on the application of this method to real samples [33]. Given that UV-Vis detection was employed, the paper focused on the extraction and concentration of the additives from vegetable oils in an effort to determine their concentration at below permissible levels.…”

Voltammetric Determination of Dinonyl Diphenylamine and Butylated Hydroxytoluene in Mineral and Synthetic Oil

“…These include: infrared spectroscopy (de Lira et al 2010; Gracia et al 2011), spectrophotometry (Prasad et al 1987; Capitán-Vallvey, Valencia, and Nicolás 2004), and liquid chromatography (Perrin and Meyer 2002; Saad et al 2007; Tarola, Milano, and Giannetti 2007; Wang et al 2012, 2014). These techniques may be incorporated with electrochemical detection, mass spectrometry, or gas chromatography (Ivanovic, Guernet-Nivaud, and Guernet 1990; González, Gallego, and Valcárcel 1999; González, Gallego, and Valcárcel 1999; Guan et al 2006; Delgado-Zamarreno et al 2007; Dytkiewitz and Morlock 2008; Seiss et al 2009; del Nogal Sánchez et al 2010; Loegel et al 2014). Generally, infrared spectroscopy responds to all components in lubricant, including the base stock.…”