Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS

Li, Xiuqin; Ji, Chao; Sun, Yang; Yang, Mei; Chu, Xiaogang

doi:10.1016/j.foodchem.2008.07.072

Cited by 139 publications

(44 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Because SPAs are low-cost, widely available, and highperformance compared to natural antioxidants, food manufacturers prefer to use SPAs. Although they are effective at prolonging the shelf life and preventing the oxidative rancidity of food, the addition of excess antioxidants to food might produce toxicities or mutagenicities (Xiu-Qin, Chao, Yan-Yan, Min-Li, & Xiao-Gang, 2009). In the USA, EU, and other countries, these antioxidants are authorized as food additives and can be added alone or in combination up to a final concentration of 0.01% or 0.02% (European Commission, 2011, FDA., 2015USDA Foreign Agricultural Service, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Various analytical methods have been reported for the determination of SPAs in edible oils, including high-performance liquid chromatography (HPLC) with UV, photodiode array detector (PDA) (Andrikopoulos, Brueschweiler, Felber, & Taeschler, 1991;Wang et al, 2012), liquid chromatography time-of-flight mass spectrometry (LC-TOF/MS) (Xiu-Qin et al, 2009) gas chromatography (GC) (González, Gallego, & Valcárcel, 1999;Yang, Lin, & Choong, 2002), gas chromatograph-mass spectrometry (GC-MS) (Guo, Xie, Yan, Wan, & Wu, 2006), capillary electrophoresis (CE) (Jaworska, Szuliń ska, & Wilk, 2005), and thin-layer chromatography (TLC) (Ragazzi & Veronese, 1973). The Association of Official Analytical Chemists (AOAC) and American Oil Chemists' Society (AOCS) official methods are based on the HPLC-UV determination of SPAs (AOAC official method 983.15, 1995;AOCS official method Ce 6-86, 1997).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Method validation and measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants in edible oils commonly consumed in Korea

et al. 2016

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Method validation and measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants in edible oils commonly consumed in Korea

et al. 2016

View full text Add to dashboard Cite

“…Natural antioxidants are presumed to be safer apart having nutritional and therapeutic values (Li et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activities of Barringtonia racemosa leaves

Syafizan

Rabeta

2017

Food Res.

View full text Add to dashboard Cite

Proximate analysis of Barringtonia racemosa (putat) leaves was carried out and total phenolic content (TPC) was measured using total phenolic assay, also known as the Folin Ciocalteu (FC) assay. Antioxidant activities of the methanolic and aqueous extracts were evaluated by ferric reducing antioxidant power (FRAP) assay; the free radical scavenging capacity was determined by 1,1-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH) assay. Proximate analysis showed that the leaves contained 70.52% moisture, 0.96% ash, 2.54% protein, 0.26% fat, 1.38% crude fiber, and 25.71% carbohydrates. The TPC amount exhibited by the methanolic extract was 1585.20±25.54 mg GAE/100 g sample, which was higher compared with the aqueous plant extract with 1314.12±66.19 mg GAE/100 g (p<0.05). Significant (p<0.05) difference in terms of the flavonoid content was observed between the extracts obtained by methanolic and aqueous extraction. Total condensed tannin content showed significant (p<0.05) difference between the methanolic and the aqueous extracts, which were 33.11±0.61 mg CE/100 g and 13.38±0.87 mg CE/100 g, respectively. Methanolic extract of Barringtonia racemosa leaves showed a higher DPPH scavenging activity than the aqueous extract. FRAP value for the methanolic extract of the sample was higher than the aqueous extract, with a significant difference (p<0.05). Results of this study will provide a platform for the future paradigm of these potential natural sources of antioxidants in food and nutraceutical applications.

show abstract

“…Many approaches have been developed to assess the levels of these compounds, including spectrophotometric [16], electrochemical [17], and chromatographic [18,19] methods. Due to the complexity of milk, chromatographic methods are best.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous quantification of five proteins and seven additives in dairy products with a heart-cutting two-dimensional liquid chromatography method

Hou

Sun

et al. 2015

J. Sep. Science

View full text Add to dashboard Cite

A heart-cutting two-dimensional high-performance liquid chromatography method was developed to simultaneously quantify five major proteins and seven food additives (maltol, ethyl maltol, vanillin, ethyl vanillin, benzoic acid, sorbic acid, and saccharin sodium) in milk and milk powders. In this two-dimensional system, a Venusil XBP-C4 column was selected in the first dimension for protein separation, and a Hypersil ODS-2 C18 column was employed in the second dimension for additive separation; a two-position, six-port switching valve was used to transfer the targets (additives) from the first dimension to the second dimension. Method validation consisted of selectivity, response function, linearity, precision, sensitivity, and recovery. In addition, a conventional one-dimensional high-performance liquid chromatography method was also tested for comparison. The two-dimensional method resulted in significantly improved recovery of the food additives compared to the conventional method (90.6-105.4% and 65.5-86.5%, respectively). Furthermore, this novel method has a simple one-step sample preparation procedure, which shortens the analysis time, resulting in more efficient analysis and less solvent usage.

show abstract

Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS

Cited by 139 publications

References 20 publications

Method validation and measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants in edible oils commonly consumed in Korea

Method validation and measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants in edible oils commonly consumed in Korea

Antioxidant activities of Barringtonia racemosa leaves

Simultaneous quantification of five proteins and seven additives in dairy products with a heart-cutting two-dimensional liquid chromatography method

Contact Info

Product

Resources

About