Chlorate and perchlorate – LC-MS/MS analytical method validation in a broad range of food commodities

Huertas-Pérez, José F.; Mottier, Pascal; Baslé, Quentin; Tan, Shi Ying; Kopeć-Durska, Monika; Zawada, Patrycja; Burton, Antoinette; Griffin, Ashley; Sánchez-Calderón, María Guadalupe

doi:10.1016/j.microc.2022.107281

Cited by 6 publications

(2 citation statements)

References 26 publications

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“…The chromatographic separation was based on the so-called QuPPe method, which uses a porous graphitic carbon column for the analysis of highly polar pesticides in foods, including chlorate. ,, Alternatively, chlorate residues in foods have been analyzed before by ion chromatography − or with a nanopolymer silica hybrid column . Very recently, a hydrophilic interaction liquid chromatography method has been validated to analyze chlorate in different food matrices …”

Section: Resultsmentioning

confidence: 99%

Analysis of Chlorate in Chemical Leavening Agents Used for Bakery Products by Liquid Chromatography–Mass Spectrometry

Gensberger‐Reigl

Abreu

Pischetsrieder

2022

J. Agric. Food Chem.

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Chlorate is a food contaminant that is mainly attributed to the use of chlorinated water and disinfectants. The present study investigated if chlorate could also occur as a process contaminant in chemical leavening agents for baking products. Thus, a sensitive and rapid ultrahigh-performance liquid chromatography−tandem mass spectrometry method was developed and validated. Chlorate was quantified using an isotopically labeled internal standard after complete degassing of carbonate-based products. The limit of detection/limit of quantification was 0.02 and 0.1 mg/kg, respectively, with recovery rates between 97.0 and 101.2% (concentration levels: 0.3, 1.4, or 5.0 mg/kg). Samples of baking powder, sodium bicarbonate, ammonium bicarbonate, and potassium carbonate were analyzed. Chlorate was detected in all samples of baking powder in concentrations of 0.23−1.87 mg/kg. Potassium carbonate contained the highest chlorate levels, with a maximum of 60.9 mg/kg. These results indicate that baking powder and, particularly, potassium carbonate can be relevant sources of chlorate in food.

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Section: Resultsmentioning

confidence: 99%

Analysis of Chlorate in Chemical Leavening Agents Used for Bakery Products by Liquid Chromatography–Mass Spectrometry

Gensberger‐Reigl

Abreu

Pischetsrieder

2022

J. Agric. Food Chem.

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“…The standard method for perchlorate detection in food is LC-MS/MS [224]. Ionselective electrodes have also been developed for the continuous monitoring of this compound in solution.…”

Section: Perchlorate Detectionmentioning

confidence: 99%

Ion-Selective Electrodes in the Food Industry: Development Trends in the Potentiometric Determination of Ionic Pollutants

Ruiz-Gonzalez

2024

Electrochem

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Food quality assessment is becoming a global priority due to population growth and the rise of ionic pollutants derived from anthropogenic sources. However, the current methods used to quantify toxic ions are expensive and their operation is complex. Consequently, there is a need for affordable and accessible methods for the accurate determination of ion concentrations in food. Electrochemical sensors based on potentiometry represent a promising approach in this field, with the potential to overcome limitations of the currently available systems. This review summarizes the current advances in the electrochemical quantification of heavy metals and toxic anions in the food industry using potentiometric sensors. The healthcare impact of common heavy metal contaminants (Cd2+, Hg2+, Pb2+, As3+) and anions (ClO4−, F−, HPO4−, SO42−, NO3−, NO2−) is discussed, alongside current regulations, and gold standard methods for analysis. Sensor performances are compared to current benchmarks in terms of selectivity and the limit of detection. Given the complexity of food samples, the percentage recovery values (%) and the methodologies employed for ion extraction are also described. Finally, a summary of the challenges and future directions of the field is provided. An overview of technologies that can overcome the limitations of current electrochemical sensors is shown, including new extraction methods for ions in food.

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Freezing-assisted sugaring-out liquid-liquid extraction coupled with LC-MS/MS for quantitative determination of perchlorate in honey

Fei,

Sun,

Song

et al. 2024

Food Chemistry

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Chlorate and perchlorate – LC-MS/MS analytical method validation in a broad range of food commodities

Cited by 6 publications

References 26 publications

Analysis of Chlorate in Chemical Leavening Agents Used for Bakery Products by Liquid Chromatography–Mass Spectrometry

Analysis of Chlorate in Chemical Leavening Agents Used for Bakery Products by Liquid Chromatography–Mass Spectrometry

Ion-Selective Electrodes in the Food Industry: Development Trends in the Potentiometric Determination of Ionic Pollutants

Freezing-assisted sugaring-out liquid-liquid extraction coupled with LC-MS/MS for quantitative determination of perchlorate in honey

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