A Robust Static Headspace GC-FID Method to Detect and Quantify Formaldehyde Impurity in Pharmaceutical Excipients

Daoudy, Bashir Daoud Agha Dit; Al-Khayat, Mohammad Ammar; Karabet, François; Al-Mardini, Mohammad Amer

doi:10.1155/2018/4526396

Cited by 13 publications

(8 citation statements)

References 20 publications

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“…A previous study has developed and validated the analysis method of formaldehyde contamination in medicinal excipient samples using this technique and the GC-MS instrument . Bashir Daoud Agha Dit Daoudy et al further developed this method to analyze formaldehyde in medicinal excipients using GC-FID . This derivatization may modify the functional groups of the compound, improve its stability, and enable its detection .…”

Section: Resultsmentioning

confidence: 99%

Analytical Method Development for Determining Formaldehyde in Cream Cosmetics Using Hyphenated Gas Chromatography

et al. 2021

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Formaldehyde has been reported to be a potential human carcinogen due to its toxicity. However, formaldehyde releaser substances are still widely used as a preservative in cosmetics. Researchers have developed various methods for determining formaldehyde. One of the problems involved in the standard method is that of obtaining a derivatization agent, especially for routine analysis in the National Agency of Drug and Food, Indonesia. Therefore, this study aimed to develop a new method using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detection (GC-FID). The significant modifications involved optimizations of five series of concentrations of ptoluenesulfonic (PTS) acid in ethanol (acidified ethanol), used as the derivatization agent, and the conditions of time and temperature of the reaction to yield the highest peak area. In addition, sample analysis was also carried out using the 2,4-dinitrophenylhydrazine (DNPH) method with high-performance liquid chromatography (HPLC) to compare the quantification results. The validated method showed intraday and interday precision, an accuracy (% RSD) of less than 3.7%, confidence interval 95.0−105.0%, a limit of detection and quantitation of 0.0099 and 0.0329 μg/mL (for DNPH by HPLC-DAD), 0.0158 and 0.0528 μg/mL (for PTS by SHS-GC-MS), and 1.1287 and 3.7625 μg/mL (for PTS liquid by GC-FID), respectively. These results have met the requirements for a validated analytical method and could be applied for routine analysis.

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Section: Resultsmentioning

confidence: 99%

Analytical Method Development for Determining Formaldehyde in Cream Cosmetics Using Hyphenated Gas Chromatography

et al. 2021

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“…SHS techniques are widely used for many food and beverages (examples in Table 4), but there is very limited literature for coffee aroma analysis (Parat-Wilhelms et al, 2005;Thammarat, Kulsing, & Wongravee, 2018). SHS is easy to perform, convenient, robust, fast, and solvent free (Daoud Agha Dit Daoudy, Al-Khayat, Karabet, & Al-Mardini, 2018;Jeleń et al, 2017). SHS analysis is readily automated and can recover highly volatile compounds from different food and beverages (Cavalli et al, 2003;Jeleń et al, 2017;Qian & Reineccius, 2003;Tian, 2010;Wenzl & Lankmayr, 2002).…”

Section: Shs Analysismentioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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“…Gas chromatography is one of the important tools for determination of formaldehyde. The technique has been used for formaldehyde detection and quantification in different matrices (Daoudy et al, 2018;Dojahn et al, 2001;Sandler & Strom, 1960;Luong et al, 1996;Dumas, 1982). Among the wide range of analytical instruments GC-MS are important for both quantitative and qualitative analysis of food residues, additives and contaminants as it offers fast and sensitive procedure along with high peak capacity (Vazquez-Roig & Pico, 2012).…”

Section: Introductionmentioning

confidence: 99%

Determination of migrated formaldehyde from kitchenware using gas chromatography-mass spectrometry

et al. 2022

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Formaldehyde is classified as human carcinogen by International Agency for Research on Cancer (IARC) (International Agency for Research on Cancer, 2018); Li et al., 2008). Besides IARC, U.S. Department of Health and Human Services, also listed formaldehyde as "known to be carcinogen" in its Twelfth Report on Carcinogens in 2011 (National Toxicology Program, 2016). Thus, food we take for our health may turn into toxic substances when taken regularly in melamine-formaldehyde utensils and in amounts which exceeds the permissible limits. Commission Regulation (EU) No. 10/2011 (Article 3(1)(b) of Regulation (EC) 1935/2004) which is concern about the quality of the food contact materials, recommends that the plastic food contact materials should not release 10 mg of substance per 1 dm 2 surface area of

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A Robust Static Headspace GC-FID Method to Detect and Quantify Formaldehyde Impurity in Pharmaceutical Excipients

Cited by 13 publications

References 20 publications

Analytical Method Development for Determining Formaldehyde in Cream Cosmetics Using Hyphenated Gas Chromatography

Analytical Method Development for Determining Formaldehyde in Cream Cosmetics Using Hyphenated Gas Chromatography

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Determination of migrated formaldehyde from kitchenware using gas chromatography-mass spectrometry

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