Degradation of furosine during heptafluorobutyric anhydride derivatization for gas chromatographic determination

Ruttkat, Axel; Erbersdobler, Helmut F.

doi:10.1016/0021-9673(94)87079-9

Cited by 8 publications

(4 citation statements)

References 7 publications

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“…The separation is performed on an expensive furosine‐dedicated C 8 column thermostated at 30÷35 °C, using a linear binary gradient of KCl. In literature, several chromatographic methods including gas chromatography (Buser and Erbersdobler ; Ruttkat and Erbersdobler ), ion exchange chromatography (Molnár‐Perl and others ; Hartkopf and Erbersdobler ), and ion‐pair reversed‐phase HPLC (Chiang ; Resmini and others ; Delgado and others ) have been proposed for furosine determination. These methods differ in sensitivity and reproducibility, are not free from interferences, and some of them are time‐consuming, due to pre‐ or postcolumn derivatization pretreatment of samples.…”

Section: Introductionmentioning

confidence: 99%

Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach

Giannetti

Mariani

Mannino

2013

Journal of Food Science

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A fast and simple high-performance liquid chromatography method suitable for determining furosine level in heat-treated food samples was developed. The analysis of furosine was performed by a novel mixed-mode column that provides multiple and simultaneous retention mechanisms including cation-exchange, anion-exchange, reversed-phase, or hydrophilic interaction. Each retention mechanism could be independently controlled by setting chromatographic conditions. Adequate retention and selectivity of polar charged furosine were achieved by adjusting mobile phase pH, buffer concentration, organic content, and ionic strength. The optimized method was successfully applied to determinate furosine in durum wheat semolina pasta samples. Furosine level in pasta may be used as a reliable marker of health and nutritional damage occurring during pasta manufacture. Indeed, a low content of furosine is generally related to high nutritional quality of food and application of mild heat treatments. A wide range of dry pasta samples, collected from both supermarkets (large-scale retail trade) and shops selling local products, were analyzed. Variable amounts of furosine, ranging from 107 to 506 mg/100 g of protein, were found in pasta samples. The proposed method allows to discriminate products submitted to different time-temperature conditions during the drying process. At the same time, it may be used to highlight potential label fraud.

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Section: Introductionmentioning

confidence: 99%

Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach

Giannetti

Mariani

Mannino

2013

Journal of Food Science

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“…Italy), it is established that this type of milk should give negative tests for phosphatase and peroxidase, as well as a furosine ≤20 mg 100 g −1 milk. Furosine can be determined by a number of RP-HPLC methods using different columns (Schäffer, 1988;Delgado et al, 1992;Resmini et al, 1990;Nicoletti et al, 1997), anion-exchange chromatography with pulsed amperometric detection (Cefalu et al, 1991), CE (Corradini et al, 1996;Tirelli & Pellegrino, 1996) and GC (Ruttkat & Erbersdobler, 1994). Since furosine is partially degraded during gas chromatography analysis, this method cannot be recommended for routine analytical application (López-Fandiño & Olano, 1999).…”

Section: Evaluation Of Heat Loadmentioning

confidence: 99%

Milk Processing and Quality Management

Tamime¹

2008

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Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The Publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the Publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought.

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“…Furosine can also be determined by GC as its heptafluorobutyryl-isobutyl ester derivative, however, furosine is partially degraded and the method cannot be recommended for routine analytical application (Ruttkat and Erbersdobler, 1994).…”

Section: Furosinementioning

confidence: 99%

Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

López‐Fandiño

Olano

1999

Food sci. technol. int.

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Selected indicators of the quality of processed milk are reviewed in three sections: indices of heat treatment, detection of adulterations and assessment of shelf life. The characterization of the thermal process to which milk was submitted can be achieved by measuring either the formation of new compounds (lactulose, furosine) or the degradation of thermolabile constituents (enzymes, whey proteins). The presence of certain compounds may indicate fraudulent additions committed for eco nomic reasons. Finally, residual or reactivated heat stable enzymes may cause serious storage defects in UHT milk and, therefore, the proteolytic and lipolytic activities and the degree of protein and lipid degradation are useful predictors of the shelf life. Different analytical methods for the determination of the selected quality indicators are also summarized.

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Degradation of furosine during heptafluorobutyric anhydride derivatization for gas chromatographic determination

Cited by 8 publications

References 7 publications

Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach

Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach

Milk Processing and Quality Management

Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

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