Determination of acetaldehyde in liquid, solid and semi-solid food after pervaporation-derivatization

Papaefstathiou, I.; Bilitewski, Ursula; Castro, M. D. Luque de

doi:10.1007/s002160050325

Cited by 28 publications

(10 citation statements)

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“…In the literature, several methods were suggested for acetaldehyde analysis in foods, which include photometric, fluorimetric, chromatographic, and enzymatic methods. However, some of the methods are either expensive or lack sensitivity (enzymatic method), include time-consuming sample preparation steps or lack in specificity (spectrophotometric methods) [ 27 ]. The extraction of acetaldehyde with steam distillation is generally judged as being problematic, as considerable losses may occur (up to 30% in unpublished studies by the authors).…”

Section: Introductionmentioning

confidence: 99%

Quantitative Determination of Acetaldehyde in Foods Using Automated Digestion with Simulated Gastric Fluid Followed by Headspace Gas Chromatography

Uebelacker

Lachenmeier

2011

Journal of Automated Methods and Management in Chemistry

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Acetaldehyde (ethanal) is a genotoxic carcinogen, which may occur naturally or as an added flavour in foods. We have developed an efficient method to analyze the compound in a wide variety of food matrices. The analysis is conducted using headspace (HS) gas chromatography (GC) with flame ionization detector. Using a robot autosampler, the samples are digested in full automation with simulated gastric fluid (1 h at 37°C) under shaking, which frees acetaldehyde loosely bound to matrix compounds. Afterwards, an aliquot of the HS is injected into the GC system. Standard addition was applied for quantification to compensate for matrix effects. The precision of the method was sufficient (<3% coefficient of variation). The limit of detection was 0.01 mg/L and the limit of quantification was 0.04 mg/L. 140 authentic samples were analyzed. The acetaldehyde content in apples was 0.97 ± 0.80 mg/kg, orange juice contained 3.86 ± 2.88 mg/kg. The highest concentration was determined in a yoghurt (17 mg/kg). A first-exposure estimation resulted in a daily acetaldehyde intake of less than 0.1 mg/kg bodyweight from food, which is considerably lower than the exposures from alcohol consumption or tobacco smoking.

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Section: Introductionmentioning

confidence: 99%

Quantitative Determination of Acetaldehyde in Foods Using Automated Digestion with Simulated Gastric Fluid Followed by Headspace Gas Chromatography

Uebelacker

Lachenmeier

2011

Journal of Automated Methods and Management in Chemistry

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“…An FI-pervaporation approach has been reported for the determination of trimethylamine in fish samples, an important parameter in the evaluation of the freshness of fish [46]. The determination of acetaldehyde previously mentioned has also been applied on solid samples, such as grated bread, using pervaporation for the removal of this analyte from the matrix [45].…”

Section: Food Analysismentioning

confidence: 98%

“…This is the case of the FI-pervaporation manifold proposed for the continuous determination of acetaldehyde in fruit juice samples, satisfactorily applied to the determination of acetaldehyde in spiked fruit juice samples of different flavours [45].…”

Section: Food Analysismentioning

confidence: 99%

Analytical pervaporation: An advantageous alternative to headspace and purge-and-trap techniques

Castro

Gámiz‐Gracia

2000

Chromatographia

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“…To date, the pervaporation phenomenon has rarely been applied in analytical chemistry. Some of the more recent applications have focused on different analytes: fluoride [20], acetaldehyde [21], trimethylamine [22], selenium [23], etc. Two previous papers for mercury speciation using the pervaporation approach were published by Bryce et al [24,25].…”

Section: Introductionmentioning

confidence: 99%

Coupling pervaporation to AAS for inorganic and organic mercury determination. A new approach to speciation of Hg in environmental samples

Fernandez-Rivas

Muñoz-Olivas

Cámara

2001

Fresenius J Anal Chem

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The design and development of a new approach for Hg speciation in environmental samples is described in detail. This method, consisting of the coupling of pervaporation and atomic absorption spectrometry, is based on a membrane phenomenon that combines the evaporation of volatile analytes and their diffusion through a polymeric membrane. It is proposed here as an alternative to gas chromatography for speciation of inorganic and organic Hg compounds, as the latter compounds are volatile and can be separated by applying the principles mentioned above. The interest of this method lies in its easy handling, low cost, and rapidity for the analysis of liquid and solid samples. This method has been applied to Hg speciation in a compost sample provided by a waste water treatment plant.

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Determination of acetaldehyde in liquid, solid and semi-solid food after pervaporation-derivatization

Cited by 28 publications

References 0 publications

Quantitative Determination of Acetaldehyde in Foods Using Automated Digestion with Simulated Gastric Fluid Followed by Headspace Gas Chromatography

Quantitative Determination of Acetaldehyde in Foods Using Automated Digestion with Simulated Gastric Fluid Followed by Headspace Gas Chromatography

Analytical pervaporation: An advantageous alternative to headspace and purge-and-trap techniques

Coupling pervaporation to AAS for inorganic and organic mercury determination. A new approach to speciation of Hg in environmental samples

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