Enzymic Method for the Spectrophotometric Determination of Benzoic Acid in Soy Sauce and Pickles

Hamano, Takashi; Mitsuhashi, Yukimasa; Aoki, Nobumi; Semma, Masanori; Ito, Yoshio

doi:10.1039/a606537f

Cited by 13 publications

(7 citation statements)

References 8 publications

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“…O limite de 100mg/100mL para benzoato de sódio exigido pelo Ministério da Agricultura e Abastecimento foi respeitado pelos fabricantes. De acordo com estes resultados quantitativos verifica-se que os mesmos estão na mesma ordem de grandeza dos encontrados para outras marcas de bebidas, refrigerantes, vegetais fermentados, conservas, molhos de tomate e soja [2,10,21,22].…”

Section: -Sacarina Benzoato De Sódio E Cafeína Em Amostras De Refrigunclassified

Determinação de aditivos, aldeídos furânicos, açúcares e cafeína em bebidas por cromatografia líquida de alta eficiência: validação de metodologias

Aquino

Amorim

Prata³

et al. 2004

Ciênc. Tecnol. Aliment.

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Avaliação das metodologias para determinação de aldeido furânico e cafeína em produto alimentício, Nascimento et al. 11/10/2001. Aceito para publicação em 06/11/2003 (000757). 2. Departamento de Química Analítica e Físico Química (DQAFQ), Centro de Ciências, Br. *ronaldo@ufc.br. 3 Recebido para publicação em . Laboratório de Análise de Bebidas e Vinagre (LABV-CE) -Ministério daAgricultura e Abastecimento -Ceará. *A quem a correspondência deve ser enviada. -INTRODUÇÃOOs aditivos, segundo a legislação brasileira [5, 7], são "substâncias intencionalmente adicionadas aos alimentos com o objetivo de conservar, intensificar ou modificar suas propriedades, desde que não prejudiquem seu valor nutritivo". Esta mesma legislação obriga os produtores a mencionarem nas embalagens de alimentos e bebidas os aditivos utilizados [5, 7] e também proíbe que os aditivos substituam a matéria-prima básica, alterem o valor nutritivo, sejam tóxicos ou mascarem falhas de fabricação. Muitos aditivos utilizados em alimentos e bebidas apresentam propriedades toxicológicas. Portanto, é dever dos órgãos competentes fiscalizar a qualidade dos alimentos industrializados para preservar a saúde dos consumidores.No Brasil, as metodologias oficiais disponíveis para a análise de aditivos, cafeína, aldeídos furânicos, ácido ascórbico e açúcares são pouco sensíveis, pouco confiá-veis, não seletivas e morosas [5,7,19,26] quando comparadas aos métodos cromatográficos [1,2,9,12,13,14,18,20,21,22,23,24]. Fatores como estes as tornam obsoletas requerendo a implementação de métodos mais sensíveis, rápidos e passíveis de automação. Os métodos oficiais executados pelo laboratório vinculado ao Ministério da Agricultura e Abastecimento-Ceará para a determinação de cafeína, ácido ascórbico e açúcares são exemplos notórios da morosidade de suas metodologias [5, 7]. The study has been evidenced that 66% of the cajuinas, present low quality because of the process of heating, and 12% of the soft drinks presented content of sodium benzoate above the limit tolerated by Brazilian legislation and 29% of the soft drinks illegal saccharin addition. The methodologies were validated in function of the precision, experimental recovery, linearity of the analytical curves, limit of detection and quantification for each compound studied. The precision (R.S.D%) of the determination of each compound varied of 2.85 to 8.35 % and recovery was between 95,1 to 105,5 %. The linearity of the analytical curves were satisfactory with coefficients of correlation greater than 0.990. The limit of detection and quantification of each compound were obtained in level of µg/L.

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Section: -Sacarina Benzoato De Sódio E Cafeína Em Amostras De Refrigunclassified

Determinação de aditivos, aldeídos furânicos, açúcares e cafeína em bebidas por cromatografia líquida de alta eficiência: validação de metodologias

Aquino

Amorim

Prata³

et al. 2004

Ciênc. Tecnol. Aliment.

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“…On the other hand, capillary electrophoresis has been extensively used to develop methods to analyse these preservatives in food samples, the technique micellar electrokinetic capillary chromatography (MEKC) being the one most usually applied [3,8,9,10,11]. Other methods have been reported including: second-order derivative spectrophotometry after solvent extraction [12], polarography [13] and enzymatic [14]. The AOAC official methods for analysing sorbic acid in beverages involve steam distillation followed by UV absorption spectrometry at 260 nm or reaction with thiobarbituric acid and colorimetry at 532 nm [15,16].…”

Section: Introductionmentioning

confidence: 99%

Spectrophotometric determination of sorbic and benzoic acids in fruit juices by a net analyte signal-based method with selection of the wavelength range to avoid non-modelled interferences

2003

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Sorbic (SOR) and benzoic (BEN) acids were determined in fruit juice samples by using a net analyte signal-based methodology named HLA/GO (an hybrid linear analysis presented by Goicoechea and Olivieri) applied to spectroscopic signals. The calibration set was built with several fruit juices in order to take into account the natural variability and concentrations of both analytes covering the range usually present in commercial samples. Relative errors of prediction (REP %) of 3.6 and 5.2% were calculated for SOR and BEN respectively. Several figures of merit were calculated-sensitivity, selectivity, analytical sensitivity, and limit of detection. The method is quantitative, with reasonably good recoveries and excellent precision (less than 1%). Wavelength selection was applied, based on the concept of net analyte signal regression, and it allowed us to improve the method performance in samples containing non-modelled interferences, e.g. fruit juices different to those used to build the calibration model.

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“…These include gas chromatography [7,8], spectroscopic technique [9,10], high performance liquid chromatography (HPLC) [11,12] and capillary electrophoresis [13]. These methods are time consuming, involve extensive extraction procedures, high operational cost and not very appropriate for analysis of large number of samples.…”

Section: Introductionmentioning

confidence: 99%

Nickel Pyrazolyl Borate Complex: Synthesis, Structure, and Analytical Application as Benzoate Selective Sensor

2009

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The complex [Tp Ph,Me H ¼ 3-phenyl-5-methyl-pyrazole] has been synthesized and explored as ionophore for the preparation of a poly(vinyl chloride) (PVC) membrane sensor for benzoate anions. The formation constants for the interaction of complex I with different organic/inorganic anions in solution have also been studied by sandwich membrane method. PVC based membranes of I using tridodecylmethylammonium chloride (TDDMACl) as cation discriminator and o-nitrophenyloctyl ether (o-NPOE), dibutylphthalate (DBP), benzylacetate (BA) and tributylphosphate (TBP) as plasticizing solvent mediators were prepared and investigated as benzoate selective sensors. The best performance was shown by the membrane with composition (w/w) of I (5): PVC (150): NPOE (345): TDDMACl (0.3). The proposed sensor exhibits significantly enhanced selectivity toward benzoate ions over the concentration range 2.2 Â 10 À6 -1.0 Â 10 À1 M with a lower detection limit of 1.4 Â 10 À6 M and a Nernstian slope of 59.2 mVdecade À1 of activity within a pH range of 4.5 -8.5. The sensor has a response time of 12 s and can be used for at least 8 weeks without any considerable divergence in their potential response. The membrane sensor of complex I have been checked for reversible and accurate sensing of benzoate levels present in liquid food products.

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Enzymic Method for the Spectrophotometric Determination of Benzoic Acid in Soy Sauce and Pickles

Cited by 13 publications

References 8 publications

Determinação de aditivos, aldeídos furânicos, açúcares e cafeína em bebidas por cromatografia líquida de alta eficiência: validação de metodologias

Determinação de aditivos, aldeídos furânicos, açúcares e cafeína em bebidas por cromatografia líquida de alta eficiência: validação de metodologias

Spectrophotometric determination of sorbic and benzoic acids in fruit juices by a net analyte signal-based method with selection of the wavelength range to avoid non-modelled interferences

Nickel Pyrazolyl Borate Complex: Synthesis, Structure, and Analytical Application as Benzoate Selective Sensor

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