AF4-UV-ICP-MS for detection and quantification of silver nanoparticles in seafood after enzymatic hydrolysis

Synthesis Monitoring, Characterization and Cleanup of Ag-Polydopamine Nanoparticles Used as Antibacterial Agents with Field-Flow Fractionation

“…The use of size-based separation techniques, such as field-flow fractionation (FFF), with spectroscopic and light scattering detection has already been shown as a unique platform able to characterize different NP in terms of their size, dimension, shape, and functional properties [33][34][35][36][37]. Recently, FFF was applied to the quantification of AgNPs in complex samples such as food samples and biological samples [38][39][40][41][42].…”

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

“…Two publications presented results that feature NP quantification in foods . Taboada-Lopez et al 147 used A4F UV spectroscopy to detect, and ICP-MS to quantify, AgNPs in clams, oysters and scallops after enzymatic hydrolysis. It was found that the AgNPs were associated with proteins, with the fractograms showing binding to different peaks in the different sample types.…”

“…AgNPs were also the subject of a study carried out by Taboada-Lopez . 147 Bivalve molluscs underwent enzymatic treatment without ultrasound and AF4-UV-ICP-MS analysis for the quantitation of AgNPs. The samples were also digested and analysed by ICP-MS for the total Ag content.…”

Atomic spectrometry update: review of advances in the analysis of metals, chemicals and materials

“…A report on the use of FFF-ICP-MS for the detection and quantification of Ag NPs was published this year by Taboada-Lopez et al who used asymmetric flow field-flow fractionation (AF4) coupled with UV-Vis and ICP-MS to quantify Ag NPs in bivalve molluscs. 273 The NPs were extracted from locally purchased clams, oysters and variegated scallops using an enzymatic (pancreatin and lipase) hydrolysis procedure The results obtained showed that the Ag NPs were detected at the same elution time as proteins (UV detection) and the amount of Ag NPs detected ranged between 4% (oyster) and 56% (clam) of the total Ag content as determined by microwave assisted extraction followed by ICP-MS detection. The presence of Ag NPs in the enzymatic extracts was confirmed using SEM.…”