SWATH-MS screening strategy for the determination of food dyes in spices by UHPLC-HRMS

Periat, Aurélie Claudine; Bieri, Stefan; Mottier, Nicolas

doi:10.1016/j.fochx.2019.100009

Cited by 20 publications

(15 citation statements)

References 33 publications

(43 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…While, LOQ for benzoic acid analysis using the developed method in soda, jam, and yogurt equals 2.50, 5.00, and 10.00 mg Kg -1 . However, these LOQs are lower than previously reported LOQs in a method applied using LC-MS/MS for food color analysis in species samples [9]. Although this study reported an extraction method using a complex mixture of solvents (H 2 O/MeOH/ACN/THF, 9:1:5:5, v/v/v/v) and carried out longer stirring extraction time of 30 min, the reported LOQs for tartrazine, amaranth, and ponceau analysis are 10, 3.00, 2.00, mg kg -1 .…”

Section: Methods Validationcontrasting

confidence: 64%

“…Therefore, there is a high probability of finding one or more colors together with benzoic and/or sorbic acid in the same sample. Although liquid chromatography-tandem mass spectrometry technique enables the simultaneous analysis of not well chromatographically separated compounds, only a few papers were published on LC-MS/ MS analysis of a low number of artificial colors in limited matrices [1,[8][9][10]. This is mainly attributed to inefficient extraction methods that enable such multi food additives (FA) analysis in various food matrices.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A Simple Method for Simultaneous Determination of Commonly used Artificial Food Colors and Preservatives in Soda, Jam, and Yogurt by HPLC-PDA

Taha¹,

Al-Kharosi²,

Al-Sabari³

et al. 2020

Br J Anal Chem

View full text Add to dashboard Cite

In this study, a simple and sensitive analytical method for the analysis of an expanded scope of food additives in three different matrices using HPLC-PDA was developed. This method was validated for the simultaneous analysis of the commonly used ten food colors and two preservatives of different polarities and chemical structures. The studied matrices included: soda juice, jam, and yogurt. The mixture of H 2 O:MeOH (1:3, v:v) with 0.01 mol L-1 NaOH allowed low limits of quantifications (LOQ) for most of the studied food additives. Acceptable recoveries within the range 60-100% with an associated precision (RSD) <20% were obtained for all the studied food additives at a low concentration of 1.00 mg kg-1 in jam and yogurt except tartrazine and benzoic acid which could be determined at concentrations of 5.00 mg kg-1 in jam and equal to 5.00 and 10.00 mg kg-1 in yogurt, respectively. The studied food additives could also be determined at lower concentrations in soda juice samples, as analyzed with a lower dilution factor. A complete separation for the tested additives was achieved at run time of 22 min using a mobile phase consisting of solvent A of 0.10 mol L-1 ammonium acetate buffer (pH 4.60) in a mixture of H 2 O:MeOH (95:5, v:v) and solvent B of ACN:MeOH (7:3, v:v). This method was successfully applied for the analysis of eighteen real samples. The eight collected soda juice samples were found to contain at least one food preservative with one or more food color.

show abstract

Section: Methods Validationcontrasting

confidence: 64%

Section: Introductionmentioning

confidence: 99%

A Simple Method for Simultaneous Determination of Commonly used Artificial Food Colors and Preservatives in Soda, Jam, and Yogurt by HPLC-PDA

Taha¹,

Al-Kharosi²,

Al-Sabari³

et al. 2020

Br J Anal Chem

View full text Add to dashboard Cite

show abstract

“…From observation among the available methods of analysis (Table 3 and Figure 3), it could be concluded that traditional TLC methods require a significant sample preparation step and a time-consuming analytical procedure. On the other hand, the HPLC methods need longer analysis time, compared to the respective LC-MS/MS methods, in order to obtain good separation for the same number of analytes [87][88][89].…”

Section: Analytical Techniques In the Use Of Synthetic Food Colorantsmentioning

confidence: 99%

“…A combination of an ESI (or APCI) ionization with an anion trap analyzer linked to a TOF mass analyzer (ESI/APCI-IT-TOF/MS) provides simultaneously multi tandem MS (up to MS 2 ) with respective mass accuracy. Currently, there is an increasing interest on the fragmentation mechanism of synthetic food dyes; use of ESI-IT-TOF/MS n in positive as well as in negative ionization modes [87][88][89] has been increased.…”

Section: Analytical Techniques In the Use Of Synthetic Food Colorantsmentioning

confidence: 99%

Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices

Ntrallou

Gika

Tsochatzis

2020

Foods

View full text Add to dashboard Cite

Color additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated, giving great importance to their determination. Several matrix-dependent methods have been developed and applied to determine food colorants, by employing different analytical techniques along with appropriate sample preparation protocols. Major techniques applied for their determination are chromatography with spectophotometricdetectors and spectrophotometry, while sample preparation procedures greatly depend on the food matrix. In this review these methods are presented, covering the advancements of existing methodologies applied over the last decade.

show abstract

“…HRMS has been used to replace cumbersome derivatisation techniques (e.g., for biogenic amines) 28 or to quantify a large number of anionic food additives 29 which previously had to be analysed by several individual methods. Synthetic food dyes 30 as well as synthetic antioxidants and preservatives 31 have been analysed by HRMS as well. In fact, there is no lack of peer-reviewed papers that show the opportunities provided by HRMS versus QqQ.…”

Section: Introductionmentioning

confidence: 99%

High‐resolution mass spectrometry for bioanalytical applications: Is this the new gold standard?

Kaufmann¹

2020

J Mass Spectrom

View full text Add to dashboard Cite

Liquid chromatography coupled to quadrupole‐based tandem mass spectrometry (QqQ) is termed the “gold standard” for bioanalytical applications because of its unpreceded selectivity, sensitivity, and the ruggedness of the technology. More recently, however, high‐resolution mass spectrometry (HRMS) has become increasingly popular for bioanalytical applications. Nonetheless, this technique is still viewed, either as a screening technology or as a research tool. Although HRMS is actively discussed during scientific conferences, it is yet to be widely utilised in routine laboratory settings and there remains a reluctance to use HRMS for quantitative measurements in regulated environments. This paper does not aim to comprehensively describe the potential of the latest HRMS technology, but rather, it focuses on what results can be obtained and outlines the author's experiences over a period of many years of the routine application of various forms of HRMS instrumentation. Fifteen years ago, some nine different QqQ methods were used in the author's laboratory to analyse a variety of different veterinary drug resides. Today, many more analytes are quantified by seven HRMS methods and just three QqQ methods remain in use for the analysis of a small set of compounds yet to be upgraded to HRMS analysis. This continual upgrading and migration of analytical methods were accompanied by regularly participating in laboratory proficiency tests (PTs). The PT reports (covering a range of analytes and analytical methods) were used to compare the accuracy of HRMS‐ versus QqQ‐based measurements. In the second part of this paper, the particular strengths and limitations of HRMS for both method development and routine measurements are critically discussed. This also includes some anecdotal experiences encountered when replacing QqQ assays with HRMS methods.

show abstract

SWATH-MS screening strategy for the determination of food dyes in spices by UHPLC-HRMS

Cited by 20 publications

References 33 publications

A Simple Method for Simultaneous Determination of Commonly used Artificial Food Colors and Preservatives in Soda, Jam, and Yogurt by HPLC-PDA

A Simple Method for Simultaneous Determination of Commonly used Artificial Food Colors and Preservatives in Soda, Jam, and Yogurt by HPLC-PDA

Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices

High‐resolution mass spectrometry for bioanalytical applications: Is this the new gold standard?

Contact Info

Product

Resources

About