Rapid determination of sodium in milk and milk products by capillary zone electrophoresis

Masotti, Fabio; Erba, Daniela; Noni, Ivano De; Pellegrino, L.

doi:10.3168/jds.2011-5146

Cited by 12 publications

(6 citation statements)

References 22 publications

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“…Low molecular ions (organic and inorganic) are present extensively and naturally in many foods and play important roles in several physiological activities. CE has demonstrated its potential for the analysis of this type of compounds through the determination of sodium in milk and milk products ; using a BGE consisting of 10 mM imidazole adjusted to pH 3.75 by the addition of oxalic acid allowed baseline separation of Na from other milk cations and from Li ion, which was adopted as an internal standard . The potential of carboxylic group functionalized magnetic nanoparticles was investigated by Carpio et al to preconcentrate metals from juices before CE analysis.…”

Section: Small Organic and Inorganic Compoundsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2013

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In this work, the analysis of foods and food components using capillary electromigration methods is reviewed. The present work presents and discusses the main CE applications performed in Food Science and Technology including the new field of Foodomics, reviewing recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food interactions and food processing. The CE analysis of a large variety of food-related molecules with different chemical properties, including amino acids, peptides, proteins, phenolic compounds, carbohydrates, DNA fragments, vitamins, toxins, pesticides, additives, and other minor compounds is described. The use of microchips, CE-MS, and chiral-CE in food analysis is also discussed as well as other current and foreseen trends in this area of research. Following the previous review by Castro-Puyana et al. (Electrophoresis, 2012, 33, 147–167), the current review covers the papers that were published from February 2011 to February 2013.

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Section: Small Organic and Inorganic Compoundsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2013

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“…The HorRat R value is a performance parameter, which indicates the acceptability of a chemical method of analysis with respect to precision. Generally, a HorRat R <1 is considered acceptable for SLV studies (Masotti et al, 2012). Some other studies have suggested that the extrapolations of HorRat R Table 2.…”

Section: Xrf Methods Validationmentioning

confidence: 98%

“…where PRSD R is the predicted relative within-laboratory standard deviation (Masotti et al, 2012). The PRSD R is equivalent to 2C −0.15 , where C is the mass fraction of the Na concentration.…”

Section: Xrf Methods Validationmentioning

confidence: 99%

Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese

Stankey

Akbulut

Romero

et al. 2015

Journal of Dairy Science

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Cheese manufacturers indirectly determine Na in cheese by analysis of Cl using the Volhard method, assuming that all Cl came from NaCl. This method overestimates the actual Na content in cheeses when Na replacers (e.g., KCl) are used. A direct and rapid method for Na detection is needed. X-ray fluorescence spectroscopy (XRF), a mineral analysis technique used in the mining industry, was investigated as an alternative method of Na detection in cheese. An XRF method for the detection of Na in cheese was developed and compared with inductively coupled plasma optical emission spectroscopy (ICP-OES; the reference method for Na in cheese) and Cl analyzer. Sodium quantification was performed by multi-point calibration with cheese standards spiked with NaCl ranging from 0 to 4% Na (wt/wt). The Na concentration of each of the cheese standards (discs: 30mm×7mm) was quantified by the 3 methods. A single laboratory method validation was performed; linearity, precision, limit of detection, and limit of quantification were determined. An additional calibration graph was created using cheese standards made from natural or process cheeses manufactured with different ratios of Na:K. Both Na and K calibration curves were linear for the cheese standards. Sodium was quantified in a variety of commercial cheese samples. The Na data obtained by XRF were in agreement with those from ICP-OES and Cl analyzer for most commercial natural cheeses. The XRF method did not accurately determine Na concentration for several process cheese samples, compared with ICP-OES, likely due to the use of unknown types of Na-based emulsifying salts (ES). When a calibration curve was created for process cheese with the specific types of ES used for this cheese, Na content was successfully predicted in the samples. For natural cheeses, the limit of detection and limit of quantification for Na that can be determined with an acceptable level of repeatability, precision, and trueness was 82 and 246mg/100g of cheese, respectively. Calibration graphs should be created with standards that reflect the concentration range, ratio, and salt type present in the cheeses. This XRF method can be successfully used for the rapid and direct measurement of Na content in a wide variety of natural cheeses. Commercial process cheese manufacturers use proprietary blends of ES. We did find that the XRF technique worked for process cheese when the calibration graphs were created with the specific types of ES actually used.

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“…To determine Na content, samples were subjected to acidic digestion according to Masotti et al (2012) with slight modifications. Approximately 5 g of each sample was subjected to ashing for 5 h at 560 °C in oven.…”

Section: Methodsmentioning

confidence: 99%

Aroma profile of a traditionally fermented butter (smen)

Iradukunda

Aida

Ouafi

et al. 2018

Journal of Dairy Research

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The spontaneous fermentation of butter produces a highly fragrant product called smen. The short chain fatty acids (C4 to C10) have been traditionally considered the main aromas of this product but our work on the volatile fraction characterisation using SPME GC/MS showed that other products may also be important. Indeed, 183 different volatile compounds were detected belonging mainly to carboxylic acids, esters, ketones, nitrogen compounds and terpenes. However, only 19 compounds were common to more than 50% of the samples. These include short chain fatty acids (C4 to C10), their esters and short chain methylketones (C5 to C11). Despite their high levels in all samples, the amounts of C4 to C10 free fatty acids could not explain the differences in preparation and consumer appreciation of the samples. In contrast, the levels and nature of some methylketones and esters, particularly butanoic and hexanoic ethyl esters and 2-pentanone, seem to better reflect the effects of salt, thyme, acidity and consumer preferences.

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Rapid determination of sodium in milk and milk products by capillary zone electrophoresis

Cited by 12 publications

References 22 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese

Aroma profile of a traditionally fermented butter (smen)

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