A survey of free glutamic acid in foods using a robust LC–MS/MS method

Çebi, Nur; Doğan, Canan Ekinci; Olgun, Elmas Öktem; Sağdıç, Osman

doi:10.1016/j.foodchem.2017.12.033

Cited by 22 publications

(18 citation statements)

References 19 publications

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“…There are very few studies to determine the amount of MSG in çiğköfte samples. Cebi et al (2018) and Cerit et al (2014) found the MSG concentrations as 9.70–9.80 g kg −1 and 1.80–2.60 g kg −1 in çiğköfte samples (Cerit et al , 2014), respectively. When the determined results are examined, the proximity of the values is striking.…”

Section: Resultsmentioning

confidence: 99%

“…An interesting fact is that all of the detected MSG contents are much higher than 10 g kg À1 which is the maximum allowed limit recommended by TFC and EC. Cebi et al (2018) applied the robust LC-MS/MS method for the determination of free glutamic acid, and they detected the MSG content of soups as 1.70-3.40 g kg À1 . Alnokkari et al (2013) found the MSG content in the soups between 2.87 and 4.88 g/ kg.…”

Section: Analysis Results For Various Food Samplesmentioning

confidence: 99%

“…Demirhan et al (2015) examined the amount of L‐GLU of food samples via HPLC, and they found the MSG content between 5.70 and 18.3 g kg −1 in bouillons samples. Cebi et al (2018) determined the MSG content of foodstuffs using HPLC, and they detected the content as 130.5–153.9 g kg −1 in bouillons. Croitoru et al (2010) assessed the glutamate concentration of foodstuffs with HPLC and found the concentrations between 79.0 and 119.0 g kg −1 in taste cubes.…”

Section: Resultsmentioning

confidence: 99%

“…Cebi et al (2018) applied the robust LC‐MS/MS method for the determination of free glutamic acid, and they detected the MSG content of soups as 1.70–3.40 g kg −1 . Alnokkari et al (2013) found the MSG content in the soups between 2.87 and 4.88 g/kg.…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples

Soyseven

Aboul‐Enein

Arlı

2020

Int J of Food Sci Tech

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An effective, simple and rapid analytical method using HPLC was developed for the analysis of monosodium glutamate (MSG) in various food samples obtained from local market in Turkey. The determination of MSG was performed by its derivatisation with o-phthaldialdehyde (OPA). A high-performance liquid chromatography-ultraviolet/diode array detection method was performed by using C 18 (150 mm 9 4.6 mm, 2.7 lm) column with the mobile phase consisting of 10 mM phosphate buffer solution (pH = 5.90) and methanol (75:25, v/v). The applied method was optimised and the validated. The method was linear from 1 to 50 lg mL À1 of MSG. The correlation coefficient value of the developed method was obtained as R 2 = 0.9999. The limit of detection and limit of quantification limits were 0.015 and 0.050 lg mL À1 , respectively. MSG contents of the food samples range from 0.09 g kg À1 to 120.80 g kg À1. The validated method was successfully applied for the analysis of MSG in several food samples.

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Results For Various Food Samplesmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples

Soyseven

Aboul‐Enein

Arlı

2020

Int J of Food Sci Tech

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“…This is also stated on the labels of bouillons. Glutamic acid is a non‐essential amino acid present in both free and protein‐bound form and can be isolated from different sources (wheat gluten, soybean, hops, vegetable leaves and casein) (Cebi et al ., 2018; Li et al ., 2018; Sun et al ., 2019). MSG, the sodium salt of glutamic acid, is also found naturally in many foods and can be added as a flavour enhancer ingredient to the products.…”

Section: Resultsmentioning

confidence: 99%

The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

Elbir

Öz

2020

Int J of Food Sci Tech

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Herein, the assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines (HAAs) and some of their precursors was evaluated. Creatine and creatinine levels were ranged between 0.57-0.80 and 0.28-0.94 mg g À1 , respectively. Glutamic acid was found to be the most abundant amino acid in both bouillons. 2-amino-3,7,8-trimethylimidazo[4,5-ƒ]quinoxaline (7,8-DiMeIQx, up to 0.03 ng g À1) was the only quantified analyte in beef bouillons, whereas it (up to 0.08 ng g À1) was determined in addition to 2-amino-3-methylimidazo[4,5-ƒ]quinoxaline (IQx, up to 0.08 ng g À1) in chicken bouillons. Creatine, creatinine and free amino acid composition did not have the capacity to initiate the formation of HAAs. Therefore, bouillons do not pose risk in terms of HAAs. However, it should be noted that multiple factors, such as the substrate amount and production conditions, may affect the results. Glutamic acid content is remarkable in commercial bouillons sold in Turkey.

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Investigation of monosodium glutamate content in flavors, seasonings, and sauces from local markets in Turkey

Katrancı,

Aydemir,

Kızılkaya

et al. 2024

Food Science & Nutrition

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Monosodium glutamate (MSG) is a flavor‐enhancing compound used to elevate the flavor profiles of various foods. This flavor enhancer is the sodium salt of L‐glutamic acid and is widely used in foods, such as flavorings, seasonings, sauces, and instant soups. The potential health effects of MSG consumption, particularly the health issues that excessive consumption could lead to, have been the focus of social concerns. It is stated that excessive consumption of MSG can cause cardiovascular diseases, obesity and diabetes, kidney damage, hypertension, anxiety, and memory impairment. The maximum permissible amount of MSG in foods is set at 10 g/kg according to the Turkish Food Codex. The aim of this study is to develop an appropriate method for analyzing the MSG content within the various food samples like flavorings, seasonings, and spices sold in Turkish local markets. The validation parameters of the developed method were examined and it was found that the developed method corresponds to the recommended values. The limit of detection and the limit of quantitation values were calculated as 4.78 ng/mL and 15.93 ng/mL, respectively. Recovery % was determined to be 100.96% in intra‐day and 132.22% in inter‐day analyses for the precision of the method. The results compared to the values specified in the Turkish Food Codex Food Additives Regulation and samples that purportedly did not contain MSG on their labels were found to contain MSG.

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A survey of free glutamic acid in foods using a robust LC–MS/MS method

Cited by 22 publications

References 19 publications

Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples

Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples

The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

Investigation of monosodium glutamate content in flavors, seasonings, and sauces from local markets in Turkey

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