Determination of phosphate compounds in meat products by 31-Phosphorus Nuclear Magnetic Resonance spectroscopy with methylenediphosphonic acid after alkaline extraction

Hrynczyszyn, Paweł; Jastrzębska, Aneta; Szłyk, Edward

doi:10.1016/j.aca.2010.05.018

Cited by 24 publications

(8 citation statements)

References 31 publications

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“…As the pH decreased, a small increase occurred in the rate of hydrolysis, reaching a maximum of 7.59% at pH 5.2 (Figure 3). Other studies (Hrynczyszyn et al, 2010) also found similar results, showing increased hydrolysis with decreasing pH.…”

Section: Hydrolysis Of Polyphosphate In Water Milk Calcium Caseinatsupporting

confidence: 72%

pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese

Barth

Tormena

Viotto

2017

Journal of Dairy Science

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We investigated the effect of pH (5.2 to 6.8) on the hydrolysis of a sodium polyphosphate in water, milk, calcium caseinate, and spreadable processed cheese, as well as the effect of pH on the cheese structure. Monitoring of the hydrolysis in water and the different milk matrices was carried out using P nuclear magnetic resonance technique. In general, the decrease in pH increased the hydrolysis of polyphosphates in all matrices. The presence of calcium in milk increased the rate of hydrolysis. Hydrolysis in milk was higher than in calcium caseinate, probably due to lower molecular mobility in concentrated systems with high viscosity. Increasing the pH decreased the hardness and adhesiveness of the cheeses. At low pH (5.2 and 5.6), the cheeses presented a granular structure, although, at more neutral pH (6.0 to 6.8), the structure was continuous, homogeneous, and more fluid. These results highlight the importance of precise pH control in the manufacture of processed cheeses.

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Section: Hydrolysis Of Polyphosphate In Water Milk Calcium Caseinatsupporting

confidence: 72%

pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese

Barth

Tormena

Viotto

2017

Journal of Dairy Science

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“…These results are in agreement with data present in the literature. In particular, Dušek et al reported values from cooked hams with listed phosphorus-containing additives ranging in the interval 204–366 mg P/100 g fm and Hrynczyszyn et al values between 141 and 197 mg P/100 g fm from tinned pork foods, between 106 and 111 mg P/100 g fm from luncheon pork meats, and 100 mg P/100 g fm from a single smoked pork ham sample, whereas Jastrzębska reported values of 222 and 286 mg P/100 g fm, respectively, from single samples of cooked ham and smoked ham with a reported content of orthophosphate additives. Moreover, the obtained values for TP content in cooked ham samples were in close agreement with both previously published results and data reported in the Food Composition Table of the National Research Institute for Food and Nutrition, Italy…”

Section: Resultsmentioning

confidence: 99%

Development and Analytical Evaluation of a Spectrophotometric Procedure for the Quantification of Different Types of Phosphorus in Meat Products

Benini¹,

Ferretti²,

Gianfaldoni³

et al. 2014

J. Agric. Food Chem.

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Phosphorus is an important natural nutrient, but high dietary phosphorus intake, including that sourced from added preservatives, is of great concern in renal patients. In this context a reliable analytical method able to quantify differential phosphorus in food could be a valuable tool for monitoring diet composition This paper presents a novel analytical procedure to quantify the following kinds of phosphorus in cooked ham: total (TP), inorganic (IP), from phospholipids (PL), and from phosphoproteins (PP). This technique is based on a suitable sample preparation followed by spectrophotometric analyses. Analytical performances of each method were evaluated, taking advantage also of food industry certified material and in-house reference samples. Limit of detection and limit of quantification values for TP, IP, PP-derived, and PL-derived phosphorus were 13 and 37, 11 and 33, 2 and 20, and 6 and 16 mg P/100 g fresh mass, respectively. Similar results were obtained when this procedure was used to quantify different types of phosphorus present in cooked ham samples. In conclusion, this procedure is effective for quantifying the content of different types of phosphorus present in cooked ham, which can be contributed by different phosphorus-containing ingredients and additives. To the best of the authors' knowledge, this is the first time that simultaneous determination of TP, IP, PL, and PP in cooked ham has been reported.

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“…Consequently, the determination of phosphate in natural waters is a priority for checking and controlling the water quality. 1,2 Owing to the importance of phosphate determination, to date, several analytical methods have been employed for the assay of phosphate, including spectrophotometry, 1,3,4 microcomplexationspectrophotometry, 5 solid phase extraction spectrophotometry, 6 electrochemistry, 7,8 micro nuclear magnetic resonance spectroscopy (NMR), 9 flow injection analysis (FIA), 10 near-infrared, 11 spectrofluorimetry, 12,13 paper-based analytical devices, 14 ion chromatography, 15 and high-performance liquid chromatography mass spectrometry (HPLC-MS/MS). 16 Compared to other techniques described above, UV-Vis spectrophotometric methods are still known as an attractive alternative because of rapidity, simple instrumental implementation, versatility and availability of the instrumentation.…”

Section: Introductionmentioning

confidence: 99%

A Green Chemosensor for Colorimetric Determination of Phosphate Ion in Soil, Bone, and Water Samples Using Curcumin Nanoparticles

2020

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This article presents a sensitive and straightforward colorimetric chemosensor for the determination of phosphate ion utilizing curcumin nanoparticles (CUNPs) as the sensing system. The color of as-prepared CUNPs can be changed from yellow to orange upon adding iron(III) ions due to the formation of a complex with CUNPs. However, in the presence of phosphate ions, iron(III) ions prefer to bind to phosphate ions and, subsequently the color of CUNPs is selectively recovered because of releasing the iron(III) ions from the CUNPs-iron(III) complex. Therefore, in this work the selective color changing of the CUNPs-iron(III) system upon the addition of phosphate ions was used for the quantitative sensing of phosphate ions. Various factors, such as the pH, concentration of iron(III) and volume of CUNPs, were examined and the optimum conditions were established. A linear calibration graph over the range of 10-400 ng mL-1 for phosphate (r = 0.9995) was achieved using the optimal conditions. The limit of detection (LOD) of the proposed method for phosphate was 7.1 ng mL-1 and the relative standard deviation (RSD) for measuring 50 ng mL-1 of phosphate was 3.7% (n = 8). The developed method was applied for the measurement of phosphate in water, soil, and bone samples. Satisfactory results were obtained.

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Determination of phosphate compounds in meat products by 31-Phosphorus Nuclear Magnetic Resonance spectroscopy with methylenediphosphonic acid after alkaline extraction

Cited by 24 publications

References 31 publications

pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese

pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese

Development and Analytical Evaluation of a Spectrophotometric Procedure for the Quantification of Different Types of Phosphorus in Meat Products

A Green Chemosensor for Colorimetric Determination of Phosphate Ion in Soil, Bone, and Water Samples Using Curcumin Nanoparticles

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