Validation of HPLC and CE methods for determination of organic acids in sour cassava starch wastewater

Aquino, Ana Carolina Moura de Sena; Azevedo, Mônia Stremel; Ribeiro, Deise Helena Baggio; Costa, Ana Carolina Oliveira; Amante, Edna Regina

doi:10.1016/j.foodchem.2014.09.142

Cited by 34 publications

(15 citation statements)

References 21 publications

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“…Reversed‐phase HPLC and CE methods have been validated and compared for the determination of (latic, acetic, propionic, and butyric) organic acids in cassava starch fermentation wastewaters by de Sena Aquino et al. . The LODs for HPLC and CE ranged from 1.0 to 3.7 mg/L and 2.0 to 3.0 mg/L, and the LOQs from 3.1 to 12.2, and 8.0 to 12.5 mg/L for HPLC and CE, respectively.…”

Section: Small Organic and Inorganic Compoundsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical properties, including amino acids, hazardous amines, peptides, proteins, phenols, polyphenols, lipids, carbohydrates, DNAs, vitamins, toxins, contaminants, pesticides, residues, food additives, as well as small organic and inorganic compounds. This work includes recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food processing. The use, among other CE developments, of microchips, CE-MS, and chiral CE in food analysis and Foodomics is also discussed.

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Section: Small Organic and Inorganic Compoundsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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“…The validation parameters consider linearity range, precision, accuracy, detection and quantification limits [17]. The peaks were identified by their retention times, comparing the UV-visible spectra and spiking with standards [18]. Precision and accuracy were determined using the mean of consecutive injections of standard mixtures of citric and oxalic acid at different concentration levels, considering the relative standard deviation (%RSD).…”

Section: Hplc System and Methods Validationmentioning

confidence: 99%

Determination of citric and oxalic acid in fungi fermentation broth through HPLC-DAD and solid-phase extraction

Vargas

Salazar

Ramírez-Carmona

2020

DYNA

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This work describes a method for the simultaneous determination of organic acids in fungi fermentation broths. The sample preparation technique and the chromatographic conditions were optimized to enable the monitoring of the fermentation process. The determination of the citric and oxalic acid was done with a high resolution liquid chromatograph adapted to a detector with diode arrangement, an IC-Pak Ion-Exclusion 7μm (7.8 x 300 mm) column and a mobile phase of 0.001N H2SO4 with isocratic elusion. The validation parameters show efficiency, adequate linearity, and standard deviation values (%RSD) from 0.018% and 4.650%. the quantification limits (LDC) were 50.76 mg/L for citric acid and 20.18 mg/L for oxalic acid and the detection limits (LDD) were 0.6 mg/L for both acids. The method was applied in the analysis of organic acids in fermentation broths of Aspergillus niger.

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“…Organic acids (acetic, propionic and lactic acid) in the prepared vinegar solutions using both surface and submerged culture methods were quantified as described by de Sena Aquino et al 14…”

Section: High-performance Liquid Chromatographymentioning

confidence: 99%

Potential of marula (Sclerocarya birrea subsp. caffra) waste for the production of vinegar through surface and submerged fermentation

Molelekoa¹,

Régnier²,

Silva³

et al. 2018

S. Afr. J. Sci.

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Although there is an abundance of indigenous fruits in South Africa, knowledge of their potential uses is mainly restricted to within communities. In this study, marula fruit-processing waste by-products (fruit pulp residue and skin) were used as substrates in surface culture and submerged fermentation methods to produce vinegar (acetic acid) using spontaneous and starter culture techniques. The study revealed the possibility of producing vinegar through both methods of fermentation, with yields of acetic acid ranging between 41 000 mg/L and 57 000 mg/L (surface culture method) and between 41 000 and 54 000 mg/L (submerged culture method). Furthermore, the physicochemical property analyses revealed marula vinegar to be a potential source of bioactive compounds (total phenolics 0.289–0.356 mg/L GAE and total flavonoids 0.146–0.153 mg/L CAE) which displayed a potent antiradical activity against DPPH•: 78.85% for surface culture and 73.03% submerged culture, respectively. The sensory panel recommended application of the vinegar in products such as salad dressing and mayonnaise. Finally, we have demonstrated that the surface culture method using the inoculation technique is more suitable for the production of high-quality vinegar, with possible consideration for commercialisation. Significance: Marula fruit has high economic importance for South Africa, particularly for the Limpopo Province. Marula waste can be a source of bioactive compounds, yet comparatively little is reported on the potential use of the waste to produce vinegar. Self-development of communities through viable and easy to produce commodities from marula fruit needs to be implemented and prioritised in the Limpopo Province.

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Validation of HPLC and CE methods for determination of organic acids in sour cassava starch wastewater

Cited by 34 publications

References 21 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Determination of citric and oxalic acid in fungi fermentation broth through HPLC-DAD and solid-phase extraction

Potential of marula (Sclerocarya birrea subsp. caffra) waste for the production of vinegar through surface and submerged fermentation

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