Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses

Guarino, Chiara; Fuselli, Fabio; Mantia, Alessandro La; Longo, Lucia

doi:10.1016/j.foodchem.2011.01.086

Cited by 60 publications

(33 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…NAT forms a cylindrical structure due to the alignment of the hydroxyl groups of its amphipathic chain towards each other ( Figure 1) (2). NAT has an empirical formula of C 33 H 47 NO 13 and a molar mass of 665.73 g/mol. The solubility of NAT is 20-50 mg/L in water.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore determination of NAT in food samples especially in dairy products is necessary. A number of analytical methods have been reported for the detection and quantification of natamycin including spectrophotometric (6, 7), derivative spectrophotometric (8) and liquid chromatographic methods (9)(10)(11)(12)(13)(14). Some of these studies are with respect to compounds in some food while others are with regard to compound in drugs or biological samples (15,16).…”

Section: Introductionmentioning

confidence: 99%

“…Recoveries were always higher than 91%; RSD ranged from 1% to 7%. Quantitation was performed in reference to a matrix matched calibration curve (13).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Peynir örneklerinde Natamisin’in nicel analizi için HPLCDAD yöntemi geliştirilmesi ve validasyonu

Karalomlu¹,

Alkaya²

2017

Marmara Pharmaceutical Journal

View full text Add to dashboard Cite

In this paper high performance liquid chromatography method was developed for the determination of natamycin in dairy product in Turkish market. Chromatographic separation was achieved on a C8 column (150 mm x 4.6 mm x 5 µm 100 mm) with a mobile phase of methanol : water : acetic acid (12:8:1 v/v/v), at 1ml/min flow rate with DAD detection at 303 nm. Natamycin was analysed simultaneously using HPLC-UV method of ISO 9233+2, 2007( IDF 140-2, 2007. The method was found linear over the concentration ranges of 0.01-0.8 mg/L. Correlation coefficients (r) of the regression equations were greater than 0.999. The LOD and LOQ values for UV and DAD were found 0.321 mg/kg and 0.355 mg/kg; 0.321 mg/kg and 0.388 mg/kg for cheese samples respectively. The relative recoveries obtained for the spiked cheese samples were between 90 and 110 %. Also the interday precision of the method was found as 1.874% and 3.442 % RSD values for UV and DAD dedections. From the results of the present study using HPLC-DAD indicated that it is not reasonable to attribute the determination of natamycin in cheese. Therefore, the difference of the validation parameters were found insignificant for both detections. However, It was succesfully applied to determination of 46 different cheese products and finding dealing with the presence of natamycin in cheese samples were presented.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Peynir örneklerinde Natamisin’in nicel analizi için HPLCDAD yöntemi geliştirilmesi ve validasyonu

Karalomlu¹,

Alkaya²

2017

Marmara Pharmaceutical Journal

View full text Add to dashboard Cite

show abstract

“…[9][10][11][12][13] Spectroscopic methods are usually employed for the individual determination of these additives. 9,10 Because the additives can be present in combinations, chromatographic methods are often used for their selective individual or joint determination.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Nine Food Additives in Red Wine by Ion-Suppression Reversed-Phase High-Performance Liquid Chromatography Using Trifluoroacetic Acid and Ammonium Acetate as Ion-Suppressors

et al. 2012

View full text Add to dashboard Cite

“…The most common analytical method for determination of BA, SA and parabens is reversed-phase HPLC (13)(14)(15)(16)(17)(18). Although other analytical methods such as TLC (19,20), capillary electrophoresis (21-24), gas chromatography, and spectrophotometry (25-28) have also been reported.…”

mentioning

confidence: 99%

Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography

Faraji¹,

Rahbarzare

2016

Nutr Food Sci Res

View full text Add to dashboard Cite

A B S T R A C TBackground and Objectives: Food preservatives have become an essential element nowadays; they play an important role during food transportation. This will preserve the food for a long duration from the spoilage. High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is introduction and optimization of a new method for simultaneous determination of four preservatives (SB, PS, MP and PP) in foodstuff by high performance liquid chromatography (HPLC). Materials and Methods:Important factors in extraction, separation and determination processes were optimized using the one-variable-at-a-time method. For optimization, all tests were performed two times. Figures of merit of the proposed method were evaluated. The amount of SB, PS, MP and PP in some food samples was determined using the proposed method. Results:The results showed that the obtained chromatogram of extract was free of significant interference. The preservatives' recoveries ranged from 88% to 110 %. Limit of detection and limit of quantitation for the preservatives were 0.2 mg kg -1 and 0.5 mg kg -1 , respectively. Concentration of SB, PS, MP and PP in the 20 studied samples was in the range of N. D-639.9, N.D -214.5, N.D -579.8 and N.D -30.5 mg kg -1 , respectively. Conclusions:The acceptable performance and reliability of the proposed method as a simple, efficient and fast method for determination of SB, PS, MP and PP in the food samples were demonstrated.

show abstract

Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses

Cited by 60 publications

References 4 publications

Peynir örneklerinde Natamisin’in nicel analizi için HPLCDAD yöntemi geliştirilmesi ve validasyonu

Peynir örneklerinde Natamisin’in nicel analizi için HPLCDAD yöntemi geliştirilmesi ve validasyonu

Analysis of Nine Food Additives in Red Wine by Ion-Suppression Reversed-Phase High-Performance Liquid Chromatography Using Trifluoroacetic Acid and Ammonium Acetate as Ion-Suppressors

Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography

Contact Info

Product

Resources

About