Application of QuEChERS method for extraction of functional compounds

Sarraf, Mozhdeh; Beigbabaei, Adel; Naji‐Tabasi, Sara

doi:10.1007/s42452-020-03639-5

Cited by 11 publications

(6 citation statements)

References 15 publications

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“…It also requires use of minimal amount of solvent. Percentage analyte recoveries obtained were comparable with those reported previously [ 60 , 61 ]. The presence of other components in the homemade alcoholic sample mixtures did not affect the identification and/or quantification of ethanol.…”

Section: Discussionsupporting

confidence: 89%

A Validated Liquid–Liquid Extraction Method for the Quantitative Analysis of Ethanol in the Different Types of Home-Brewed Alcoholic Beverages of Botswana Using Gas Chromatography Flame Ionization Detector

Tsenang

Pheko

Mokgadi³

et al. 2022

Chemistry Africa

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Purpose Home-made alcohol-related deaths are a significant public health issue which is often overlooked. To date, approximately 30 people have died following the consumption of home brewed alcoholic beverages in Botswana. The process of brewing such alcoholic beverages remains unmonitored and makes it difficult to pinpoint the cause of these deaths. Ethanol content in these beverages is thought to be high and therefore contributing towards the deaths. The aim of this research was to develop and validate a method for the quantification of ethanol in the different types of home-brewed alcoholic drinks of Botswana. Methods Twenty-six different samples of home-brewed alcoholic drinks were collected from local brewers in different districts of Botswana. A Liquid–Liquid Extraction-Gas Chromatography-Flame Ionization Detector method was optimized for extraction of ethanol using ethyl acetate and validated for accuracy, precision, repeatability, selectivity, linearity, limit of detection, limit of quantification, stability. Following this, the method used to measure the concentration of ethanol in the different home brewed beverages. Results The method demonstrated linearity in the concentration range of 2.5–60% v/v with correlation coefficient (R 2 ) of 0.996 and, was found to be precise with %RSD values ≤ 5%. Repeatability was acceptable with %RSD values ≤ 5%. Percentage recoveries were within 100%. No interference was observed from likely excipients commonly found in home brewed alcoholic beverages, demonstrating good selectivity. Limits of detection and quantification were found to be 0.37% v/v and 1.12% v/v respectively. The analysed samples were discovered to contain ethanol with concentrations ranging from 2.56 to 36% v/v. Conclusion A method for the quantification of ethanol in home-made alcoholic beverages of Botswana was developed and validated. It is simple, cheap, rapid and does not require sophisticated instruments.

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Section: Discussionsupporting

confidence: 89%

A Validated Liquid–Liquid Extraction Method for the Quantitative Analysis of Ethanol in the Different Types of Home-Brewed Alcoholic Beverages of Botswana Using Gas Chromatography Flame Ionization Detector

Tsenang

Pheko

Mokgadi³

et al. 2022

Chemistry Africa

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“…Initially, the QuEChERS method was used in different matrices for analysis in food, biological, and waste industries. QuEChERS extraction is divided into two stages, an initial single-phase extraction with a solvent, followed by salting-out extraction/partitioning with salts, and finally, a dispersive solid-phase extraction to clean the extract (due to possible interferences present as a consequence of complex matrices) [ 18 , 94 ].…”

Section: Chemical Analysis Of Synthetic Antioxidants In Foodstuffsmentioning

confidence: 99%

Detection of Synthetic Antioxidants: What Factors Affect the Efficiency in the Chromatographic Analysis and in the Electrochemical Analysis?

Gonçalves-Filho

Souza

2022

Molecules

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Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.

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“…The QuEChERS approach is a SPE technique based on LLE and d-SPE, which are frequently used for the extraction of organic compounds in food items [ 34 ]. The method relies on the combination of solvents and salts to separate the analyte from the sample into acetonitrile [ 135 ].…”

Section: Pre-treatment Methods For Pfas Analysis In Edible Oilmentioning

confidence: 99%

Research Progress of Perfluoroalkyl Substances in Edible Oil—A Review

Han

Cao

2023

Foods

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Perfluoroalkyl substances (PFASs) have been widely used in different types of consumer and industrial applications such as surfactants, household cleaning products, textiles, carpets, cosmetics, firefighting foams, and food packaging because of their good stability and special physicochemical properties of hydrophobicity, oleophobicity, high temperature resistance, etc. Meanwhile, PFASs are considered an emerging organic pollutant due to their persistence and potential toxicity to human health. PFASs occur in edible oil, an important component of the global diet, mainly in three ways: raw material contamination, process contamination, and migration from oil contact materials. Thus, the occurrence of PFAS in edible oils has drawn more and more attention in recent years. In this work, the pertinent literature of the last two decades from the Web of Science database was researched. This review systematically addressed the potential sources, the contamination levels, and the progress of the determination of PFASs in edible oil. It aims to provide a relatively whole profile of PFASs in edible oil, render assistance to minimise human exposure to PFASs, and standardise the detection methods of perfluoroalkyl substances in edible oil.

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Application of QuEChERS method for extraction of functional compounds

Cited by 11 publications

References 15 publications

A Validated Liquid–Liquid Extraction Method for the Quantitative Analysis of Ethanol in the Different Types of Home-Brewed Alcoholic Beverages of Botswana Using Gas Chromatography Flame Ionization Detector

A Validated Liquid–Liquid Extraction Method for the Quantitative Analysis of Ethanol in the Different Types of Home-Brewed Alcoholic Beverages of Botswana Using Gas Chromatography Flame Ionization Detector

Detection of Synthetic Antioxidants: What Factors Affect the Efficiency in the Chromatographic Analysis and in the Electrochemical Analysis?

Research Progress of Perfluoroalkyl Substances in Edible Oil—A Review

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