Validated method for the determination of propane-1,2-diol, butane-2,3-diol, and propane-1,3-diol in cheese and bacterial cultures using phenylboronic esterification and GC–MS

Badertscher, René; Freiburghaus, Carola; Wechsler, Daniel; Irmler, Stefan

doi:10.1016/j.foodchem.2017.03.069

Cited by 4 publications

(3 citation statements)

References 18 publications

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“…A standard addition is used to skip the estimation of recovery rates and the LOD is 2 mg/L. A similar approach for the determination of propane-1,2-diol in cheese was proposed by Badertscher et al (2017) where an esterification with phenyl boronic acid preceded the injection into GC-MS. The LOD in this case was reported to be below 1 mg/kg.…”

Section: Methods Of Analysis In Foodmentioning

confidence: 99%

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Re‐evaluation of propane‐1,2‐diol (E 1520) as a food additive

Younes¹,

Aggett²,

Aguilar³

et al. 2018

EFS2

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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of propane-1,2-diol (E 1520) when used as a food additive. In 1996, the Scientific Committee on Food (SCF) established an acceptable daily intake (ADI) of 25 mg/kg body weight (bw) per day for propane-1,2-diol. Propane-1,2-diol is readily absorbed from the gastrointestinal and is expected to be widely distributed to organs and tissues. The major route of metabolism is oxidation to lactic acid and pyruvic acid. At high concentrations, free propane-1,2-diol is excreted in the urine. No treatment-related effects were observed in subchronic toxicity studies. The available data did not raise concern with respect to genotoxicity. Haematological changes suggestive of an increased red blood cell destruction with a compensatory increased rate of haematopoiesis were observed at the highest dose level (5,000 mg/kg bw per day) in a 2-year study in dogs. No adverse effects were reported in a 2-year chronic study in rats with propane-1,2-diol (up to 2,500 mg/kg bw per day). The SCF used this study to derive the ADI. No adverse effects were observed in the available reproductive and developmental toxicity studies. Propane-1,2-diol (E 1520) is authorised according to Annex III in some food additives, food flavourings, enzymes and nutrients and it is then carried over to the final food. Dietary exposure to E 1520 was assessed based on the use levels and analytical data. The Panel considered that for the food categories for which information was available, the exposure was likely to be overestimated. Considering the toxicity database, the Panel concluded that there was no reason to revise the current ADI of 25 mg/kg bw per day. The Panel also concluded that the mean and the high exposure levels (P95) of the brand-loyal refined exposure scenario did not exceed the ADI in any of the population groups from the use of propane-1,2-diol (E 1520) at the reported use levels and analytical results.

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Section: Methods Of Analysis In Foodmentioning

confidence: 99%

“…Lactobacillus parabuchneri , one of the most frequent representatives of lactobacilli present in cheese, and the closely related Lactobacillus buchneri were found to be produced propane‐1,2‐diol in cheese (Badertscher et al., ).…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of propane‐1,2‐diol (E 1520) as a food additive

Younes¹,

Aggett²,

Aguilar³

et al. 2018

EFS2

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“…Propane and butane-diols were analyzed by GC-MS as previously reported (Badertscher, Freiburghaus, Wechsler, & Irmler, 2017).…”

Section: Gc-ms Analysis Of Propane and Butane-diols In Cheesesmentioning

confidence: 99%

Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion

et al. 2021

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