Rapid quantitative method for total brominated vegetable oil in soft drinks using ion chromatography

Abstract

A simple, quantitative and rapid method for total brominated vegetable oil (BVO) using ion chromatography (IC) with suppressed conductivity detection was developed and successfully applied to soft drinks with results expressed as inorganic bromide anion. The procedure involves extraction of BVO with diethyl ether and treatment with zinc dust in a solution of acetic acid, giving recoveries ranging between 92.5 and 98.5%. The calibration curves obtained were linear with correlation coefficients (r²) of 0.998, a coefficient of variation (CV) of less than 5% and limit of detection (LOD) and limit of quantification (LOQ) of 250 and 750 µg l⁻¹, respectively. The method was successfully applied to the determination of BVO in several commercial soft drinks which were found to contain BVO in the range 1.8-14.510 mg l⁻¹. The method has less sources of error compared to previously published methods.

Simple and rapid quantification of brominated vegetable oil in commercial soft drinks by LC–MS

“…These include gas chromatography with flame ionization detection (GC-FID) (Chadha, Lawrence, & Conacher, 1986; Conacher, Chadha, & Sahasrabudhe, 1969; Lawrence, Chadha, & Conacher, 1983), GC coupled with mass spectrometry (GC–MS) (Bendig, Maier, Lehnert, Knapp, & Vetter, 2013; Bendig, Maier, & Vetter, 2012), liquid chromatography with ultraviolet detection (LC-UV) (Lawrence, Chadha, & Conacher, 1987), and bromide ion detection approaches (Turner, 1972; Yousef et al, 2012). All these methods are indirect methods for the identification and quantification of BVO and involve the chemical degradation of the triglyceride structures to derivatized brominated fatty acids or to bromide ions.…”

Mass spectra of methyl esters of brominated fatty acids and their presence in soft drinks and cocktail syrups

“…BVO has rarely been analyzed, and this was predominantly in the 1970s and 1980s . Moreover, the exact BVO composition is not clearly defined due to the non‐uniform fatty acid composition of vegetable oils.…”