Development of a LC–MS/MS method for the simultaneous determination of sorbic acid, natamycin and tylosin in Dulce de leche

Molognoni, Luciano; Valese, Andressa Camargo; Lorenzetti, Angélica; Daguer, Heitor; Lindner, Juliano De Dea

doi:10.1016/j.foodchem.2016.05.105

Cited by 28 publications

(8 citation statements)

References 25 publications

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“…The most common analytical method for determination of BA, SA and parabens is RP-HPLC. 6,[30][31][32][33] Since preservatives are widely used in consumer products, proper investigation of these are required for food safety and public health concern.…”

Section: Benzoic Acidmentioning

confidence: 99%

Determination of Preservatives in Fruit Juice Products Available in Bangladesh by a Validated RP HPLC Method

Islam

Zahan

Hossain

et al. 2019

Dhaka Univ. J. Pharm. Sci

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The aim of this study was to investigate whether fruit juices available in markets of Bangladesh contain any preservative. A specific RP-HPLC method was developed, validated and applied to identify and quantify preservatives including benzoic acid, sorbic acid, methyl paraben and propyl paraben simultaneously in 50 different products. These additives were separated by C18 column in mobile phase composed of methanol and acetate buffer (pH 4.4) in the ratio of 50:50 with a flow rate of 0.7 mL/min, and detected at 254 nm. Linearities for benzoic acid, sorbic acid, methyl paraben and propyl paraben were determined in the range of 20-170 ppm (r2 0.997), 12-42 ppm (r2 0.994), 10-60 ppm (r2 0.993) and 10-60 ppm (r2 0.992) respectively. Limit of detection (LOD) and limit of quantification (LOQ) were 5.46 ppm and 16.5 ppm for benzoic acid while for sorbic acid they were 1.08 ppm and 3.30 ppm, respectively. Benzoic acid was detected in a range of 96.1 to 441 ppm in 9 fruit juices while in 7 fruit juices sorbic acid was found in a range of 105 - 444 ppm. The values were within the maximum allowable ranges for fruit juice (1000 ppm for both benzoic acid and sorbic acid) as suggested by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). None of the juice product was found to contain methyl paraben or propyl paraben Dhaka Univ. J. Pharm. Sci. 18(2): 195-208, 2019 (December)

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Section: Benzoic Acidmentioning

confidence: 99%

Determination of Preservatives in Fruit Juice Products Available in Bangladesh by a Validated RP HPLC Method

Islam

Zahan

Hossain

et al. 2019

Dhaka Univ. J. Pharm. Sci

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“…On the other hand, these values serve as a basis for the improvement of measuring quality, because they tend to decrease, while the number of measurements increases due to routine analysis (Molognoni et al, 2017). Furthermore, the use of internal standardization can decrease the biggest sources of uncertainty, such as random effects due to analysts and equipment which can take place in long analytical processes with (Molognoni, Valese, Lorenzetti, Daguer, & Lindner, 2016). In this context, the use of deuterated nicarbazin (DNC-D8) as an internal standard is highly recommended in order to decrease type A uncertainty sources (Valese et al, 2017).…”

Section: Analytical Performance and Decision-makingmentioning

confidence: 99%

“…("interest level"). Despite being an alternative to the MU, they shall only be used when regulatory limits are clearly set, or when banned substances are being dealt with (Molognoni et al, 2016). The CC α is the limit from which one can conclude that a sample is non-compliant with a probability of a α error (EC, 2002).…”

Section: Analytical Performance and Decision-makingmentioning

confidence: 99%

Current research, regulation, risk, analytical methods and monitoring results for nicarbazin in chicken meat: A perspective review

Bacila

Feddern

Igarashi‐Mafra

et al. 2017

Food Research International

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This review presents up-to-date information about current research on nicarbazin, one of the most used anticoccidials in poultry production. The focus is to elucidate regulation concerning nicarbazin, limits for its residues in food, how maximum residue limits in different countries are calculated regarding edible chicken tissues and the possible implications in human health. Analytical methods to extract and quantify this residue, expressed as dinitrocarbanilide (DNC) are presented and discussed, including qualitative screening and quantitative/confirmatory analytical methods. Monitoring results and occurrence of DNC residues in chicken meat are discussed. Additionally, the causes of eventual chicken meat contamination and possible solutions to reduce or eliminate DNC residue in tissues are also presented. The paper concludes with perspectives, the current state of DNC residue analysis and suggestions for future research, especially considering the gap in the study of residue recycling effect due to continuous chicken litter use.

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“…On the basis of the NADFC database, some of the most common available additives to prepare commercial powdered drinks include a group of sweeteners, colorants, preservatives, and flavor enhancers [4][5][6][7]. The most commonly used analytical techniques for the additives determination in foods include spectrophotometry [8] in addition to liquid [9][10][11][12] and gas [13] chromatography. Although several developed methods are available, the existing methods are mainly focused on multi-parallel analysis [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Caffeine in Powdered Drinks

Imanulkhan

Setyaningsih

Rohman

et al. 2020

Foods

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The usage of food additives must respect the general legislation in force in the country and requires a reliable analytical method for surveillance. This research aimed to develop a high-performance liquid chromatography with diode array detection (HPLC-DAD) method for the simultaneous determination of seven food additives and caffeine in powdered drinks. Three factors likely to affect the chromatographic separation, namely, mobile phase composition at the beginning (x1, 0–10% of the amount of methanol in the phosphate buffer) and the end (x2, 60–100% of the amount of methanol in the phosphate buffer) of the gradient program and pH (x3, 3–7), were evaluated with the aid of a Box–Behnken Design (BBD). Subsequently, multi-response optimizations for chromatographic resolutions (Rs) and analysis time were performed using the response surface methodology (RSM) in conjunction with the desirability function (DF). Complete separation (Rs > 1.5) of seven food additives and caffeine was achieved in less than 16 min by applying 8.5% methanol in the phosphate buffer at the beginning and 90% at the end of the gradient program, in pH 6.7. The developed method was validated with low limits of detection (ranging from 1.16 mg kg−1 (sodium saccharin) to 3.00 mg kg−1 (acesulfame potassium)), low limits of quantification (ranging from 3.86 mg kg−1 (sodium saccharin) to 10.02 mg kg−1 (acesulfame potassium)), high precision (CV < 4%), and high accuracy (recoveries from 95 to 101% at 80, 100, and 120% of the target concentration). The method was successfully used to assess the seven food additives and caffeine in commercially available powdered drinks.

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Development of a LC–MS/MS method for the simultaneous determination of sorbic acid, natamycin and tylosin in Dulce de leche

Cited by 28 publications

References 25 publications

Determination of Preservatives in Fruit Juice Products Available in Bangladesh by a Validated RP HPLC Method

Determination of Preservatives in Fruit Juice Products Available in Bangladesh by a Validated RP HPLC Method

Current research, regulation, risk, analytical methods and monitoring results for nicarbazin in chicken meat: A perspective review

Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Caffeine in Powdered Drinks

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