Determination of aliphatic alcohols after on-line microwave-assisted derivatization by liquid chromatography-photodiode array detection

Chávez, Gerson; Bravo, Bélgica; Piña, Nolberto; Arias, Mónica; Vivas, Eliseo; Ysambertt, Fredy; Márquez, Nelson; Cáceres, Ana

doi:10.1016/j.talanta.2004.05.055

Cited by 20 publications

(5 citation statements)

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“…Evaluation of MAD began by first isolating the contributions of microwave heating in comparison to thermal heating. A common practice with current microwave derivatization methods is to disregard or ignore the temperature of the MAD reaction, − often because of a lack of means to monitor temperature with domestic microwave ovens. In this study, in contrast, the heating differences and RRF values were determined by performing both the synthesis microwave and thermal reactions at the same reaction temperature.…”

Section: Resultsmentioning

confidence: 99%

“…The application of microwave technology has been successfully adapted in the areas of sample drying, − digestion, − extraction, − and organic synthesis − and has begun to cross over into other techniques, including derivatization. Microwave-accelerated derivatization (MAD) has been successfully implemented in the derivatization of sugars, amino acids, fatty acids, aliphatic alcohols, select steroids, ,,,− and a few other compounds, ,, although these studies typically employ domestic microwave ovens.…”

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confidence: 99%

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Enhanced Analysis of Steroids by Gas Chromatography/Mass Spectrometry using Microwave-Accelerated Derivatization

et al. 2009

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Derivatization of steroids is typically required before analysis by gas chromatography/mass spectrometry (GC/MS); nevertheless, the derivatization process can often be time-consuming and irreproducible. Although several strategies have been employed to enhance this process, few have the potential of microwave-accelerated derivatization (MAD) to be more efficient than traditional thermal derivatization methods. MAD using a synthesis microwave system was evaluated and compared to traditional thermal derivatization methods in terms of yield, reproducibility, and overall analysis time. Parameters affecting MAD, including reaction temperature, time, and power, were systematically optimized for several silyl reagents (BSTFA with TMCS, MSTFA, and BSA) and other derivatization procedures (MOX reagent and MTBSTFA). MSTFA was found to derivatize best with the microwave, as demonstrated by the enhanced relative response factors (RRFs). BSTFA with TMCS, on the other hand, did not couple as well, but RRF values improved significantly upon addition of polar solvents. The rapid (1 min) derivatization reactions associated with MAD had comparable RRFs for all reagents with those obtained with thermal heating (>30 min). This study highlights the best methods for analyzing a comprehensive variety of steroids and also provides ideal strategies for MAD of steroids on an individual or class level.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Enhanced Analysis of Steroids by Gas Chromatography/Mass Spectrometry using Microwave-Accelerated Derivatization

et al. 2009

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“…For instance, Juan Rodenas et al applied derivatization technique at the pre-column stage for aliphatic alcohols in peppermint and rose oil and compared the results with gas chromatography-mass spectroscopy (GC-MS) (Montano et al, 2013). While derivatization techniques such as microwave assisted were used in a study in which aliphatic and polyethoxylated alcohol concentrations are determined with HPLC (Chávez et al, 2004), reversed phase liquid chromatography (RPLC) with evaporative light scattering detection technique was used in another one instead of derivatization (Cretier et al, 2000). In some studies, it is indicated that phthalic and maleic anhydride are the compounds that are used for derivatization mostly (Lerma et al, 2009;Mico-Tormos et al, 2008).…”

Section: Analytical Techniquesmentioning

confidence: 99%

Allergenic components, biocides, and analysis techniques of some essential oils used in food products

Türkmenoğlu¹,

Özmen

2021

Journal of Food Science

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Nowadays, almost 300 essential oils (EOs) are commonly traded in the world market, with a prediction to be worth over $14 billion in 2024. EOs are natural preservatives for food products in order to reduce the activity of pathogenic microorganisms, therefore their use as an antioxidant or a preservative in foods has been encouraged. They are not only considered as antimicrobial or flavoring agents, but are also incorporated into food packaging materials. There are several types of EOs which have been approved as food additives by the Food and Drug Administration. Hence, it is important to use safe EO products to minimize possible adverse effect risks such as nausea, vomiting, necrosis, nephropathy, mucous membrane, and skin irritation. This review article gives information about some EOs that are used in the food industries and the types of some allergenic compounds and biocides which could make the EOs hazardous or may cause allergenic reactions in the human body. Besides, some analysis techniques of possible allergenic compounds or biocides in EOs were introduced and supported with the most relevant studies. The overall conclusion from the study is that pregnant women, patients taking drugs (e.g., diabetics) or the having a history of allergy are the most prone to be affected from EO allergenic components. As regards to biocides, organochlorine and organophosphorus types of pesticides that are carried over from the plant may be found mostly in EOs. The most common allergic reaction is skin sensitization and irritation if the EO components are oxidized during storage or transportation. Moreover, drug interactions are one of the other possible adverse effect. Hence, determination of biocides and possible allergenic component concentrations is an essential factor when they are used as a preservative or flavoring agent. The most prominent analysis techniques are gas and liquid chromatography because most of the allergens and biocides are mainly composed of volatile components. Practical Application Determining of the essential oil's content will be crucial if oils are used for food preservation or flavoring because they may have some hazardous effects, such as nausea, vomiting, necrosis and nephropathy. Therefore, after applying them to the food products, consumers (especially pregnant women) should be informed about their concentration levels and their possible adverse effects are taken into account when they are consumed over toxic limit. For this reason, we reviewed in our study that some allergenic components, biocides and toxic limits of EOs to be used in food products. In addition to this, recent analytical techniques have been explained and discussed which methods are suitable for analysis.

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“…Urethane formation of alcohol with an isocyanate is an effective derivatization method for alcohols and has been used extensively for GC and HPLC analysis for the estimation of isocyanates present in the environment. 10 National Centre for Mass Spectrometry, Indian Institute of Chemical Technology, Hyderabad, 500 607, India. E-mail: mrvsmurty@iict.res.in; vairamani@iict.res.in; Fax: +91-40-27193156; Tel: +91-40-27193482 R-NCO + R 1 -OH / RNHCO-OR 1 Several isocyanates namely phenyl isocyanate, hexamethylene-1,6-diisocyanate (HDI), 4,4 0 -methylene bis (phenyl isocyanate) (MDI) etc., and their substitutes are estimated as their amine or alcohol derivatives.…”

Section: Introductionmentioning

confidence: 99%

Chemical ionization mass spectral analysis of pinacolyl alcohol and development of derivatization method using p-tolyl isocyanate

et al. 2010

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Determination of aliphatic alcohols after on-line microwave-assisted derivatization by liquid chromatography-photodiode array detection

Cited by 20 publications

References 14 publications

Enhanced Analysis of Steroids by Gas Chromatography/Mass Spectrometry using Microwave-Accelerated Derivatization

Enhanced Analysis of Steroids by Gas Chromatography/Mass Spectrometry using Microwave-Accelerated Derivatization

Allergenic components, biocides, and analysis techniques of some essential oils used in food products

Chemical ionization mass spectral analysis of pinacolyl alcohol and development of derivatization method using p-tolyl isocyanate

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