Determination of nine preservatives in processed foods using a modified QuEChERS extraction and quantified by HPLC-PDA

Iwakoshi, Keiko; Shiozawa, Yu; Yamajima, Yukiko; Baba, Itoko; Monma, Kimio; Kobayashi, Chigusa; Sasamoto, Takeo

doi:10.1080/19440049.2019.1615644

Cited by 13 publications

(3 citation statements)

References 12 publications

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“…The total alkaloid content was determined by using a UV–visible spectrophotometer at a wavelength of 416 nm according to a previous protocol (Liu et al, 2010 ; Duan et al, 2019 ). Guanosine, adenosine, and uridine were determined at 240 nm (Ji et al, 2013 ), and BA at 230 nm (Iwakoshi et al, 2019 ). High-performance liquid chromatography (HPLC) analysis was performed using a Shimadzu Prominence-I LC-2030C 3D Plus with a 5 μm C18 column (five-particles, 4.6 × 150 mm).…”

Section: Methodsmentioning

confidence: 99%

Involvement of PtPHR1 in phosphates starvation-induced alkaloid biosynthesis in Pinellia ternata (Thunb.) Breit

Zhang

et al. 2022

Front. Plant Sci.

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Nowadays, because of the great benefit to human health, more and more efforts have been made to increase the production of alkaloids in Pinellia ternata (Thunb.) Breit. Phosphate (Pi) plays a critical role in plant growth and development, as well as secondary metabolism. However, its effect and regulation mechanism of Pi signaling on alkaloid biosynthesis call for further exploration. Here, we reported that Pi starvation could induce alkaloid accumulation in P. ternata. We cloned a cDNA sequence encoding PtPHR1 from P. ternata, which was further identified by nuclear localization, transcription activity, and binding ability to the PHR1-binding sequence. We found that the transformation of PtPHR1 into the Arabidopsis phr1 mutant (designated as PtPHR1OE/phr1) led to the rescue of the phenotype of the phr1 mutant to that of the wild-type, including the expression level of Pi starvation-induced genes and anthocyanin accumulation. The combination of these biochemical and genetic experiments indicated that PtPHR1 was intended to have a role similar to that of AtPHR1 in Pi signaling and metabolic responses. Interestingly, we found that Pi starvation also induced the production of benzoic acid, an intermediate in the biosynthetic pathway of phenylpropylamino alkaloids. Furthermore, this induction effect was impaired in the phr1 mutant but partly recovered in PtPHR1OE/phr1 plants. Together, our data suggest that Pi starvation promoted benzoic acid-derived alkaloid biosynthesis in P. ternata under the control of PtPHR1. Our finding that PtPHR1 is involved in the regulation of Pi signaling on alkaloid biosynthesis shows a direct link between the Pi nutrient supply and secondary metabolism.

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Section: Methodsmentioning

confidence: 99%

Involvement of PtPHR1 in phosphates starvation-induced alkaloid biosynthesis in Pinellia ternata (Thunb.) Breit

Zhang

et al. 2022

Front. Plant Sci.

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“…Among them, determining BA and SoA in a simultaneous manner has most commonly studied with HPLC, but it involves some drawbacks, for example, mobile phases need copious amounts of organic solvents and HPLC requires tedious processes regarding the pretreatment of the sample. Most of the foodstuff possess complex matrices and thus, some clean-up processes generally required prior to chromatographic analyses such as solid phase extraction (SPE), dispersive liquid-liquid microextraction (DLLME), liquid-liquid extraction (LLE), and QuEChERS methods to eliminate the coextracted matrix interferences [ 4 , 5 , 12 , 15 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Investigation of benzoic acid and sorbic acid concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by headspace gas chromatography-mass spectrometry

DESTANOĞLU

2024

Turkish Journal of Chemistry

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In this study, it was aimed at investigating benzoic acid (BA) and sorbic acid (SoA) concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by a validated static headspace gas chromatography–mass spectrometry (GC-MS) method. Salicylic acid (SalA) was used as internal standard and the measurements were conducted in the wide linear concentration ranges of BA and SoA which were 2.5–5000 and 12.5–5000, respectively. The limit of detections (LODs) were determined to be 1.5 and 4.5 mg/kg while the limit of quantifications (LOQs) were 2.5 and 12.5 mg/kg for BA and SoA, respectively. The average recovery% values of BA and SoA were found to be 98.5% and 98.7% in an open tomato paste sample while these values were 98.7% and 100.3% in a mayonnaise sample, respectively. Accuracy of the proposed method was confirmed by statistically (significance test) evaluating excellent recovery values. In real samples, while the results of the canned tomato pastes and industrial sauce samples were found suitable, BA and SoA were determined in some tomato and pepper paste products sold under the traditional or homemade name although use of the preservatives in the pastes were prohibited. It is vital for public health to prevent adulteration in pastes which is indispensable for Turkish cuisine as well as prevalently consumed in the world. Therefore, the proposed method can be used in food control laboratories due to its reliability and consumption of much less toxic chemical reagents.

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“…Established techniques for detecting physical, chemical, microbiological, and human sensory evaluations of food freshness have proven unsatisfactory in this environment. They must be updated, if not replaced, by rapid, low-cost, non-destructive approaches [6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

A paper-based colourimetric sensor for sodium sulfite detection in beverages

et al. 2023

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Sulfite is a common food additive that prevents oxidation from damaging food nutrients, and it has long been used in the food industry as a bleaching agent. It can harm the human body if taken wrongly or excessively. In this study, three dyes (cresol red, chlorophenol red, and bromocresol green) were explored to analyze the presence of sodium sulfite (SS) in an inexpensive, disposable paper sensor with a lower visible detection limit of 0.05 M. This visual paper sensor detects sodium sulfite with high selectivity and sensitivity at room temperature. An IoT-based sensor was also developed to practically apply the developed method, which is rapid and low-cost and can replace heavy-duty instruments. Both these sensors can substantially impact scenarios such as food quality monitoring and detecting sodium sulfite in medicinal items. Graphical Abstract

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Determination of nine preservatives in processed foods using a modified QuEChERS extraction and quantified by HPLC-PDA

Cited by 13 publications

References 12 publications

Involvement of PtPHR1 in phosphates starvation-induced alkaloid biosynthesis in Pinellia ternata (Thunb.) Breit

Involvement of PtPHR1 in phosphates starvation-induced alkaloid biosynthesis in Pinellia ternata (Thunb.) Breit

Investigation of benzoic acid and sorbic acid concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by headspace gas chromatography-mass spectrometry

A paper-based colourimetric sensor for sodium sulfite detection in beverages

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