Simultaneous Extraction and Determination of Preservatives and Antioxidants in Juice Samples by an Optimized Microextraction Method Using Central Composite Design and Validated with Accuracy Profile
| Autor: | Youcef Amir, Armindo Melo, Isabel M.P.L.V.O. Ferreira, Edgar Pinto, Abderrahmane Tighrine, Marzouk Mamou |
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| Rok vydání: | 2018 |
| Předmět: |
Pharmacology
Chromatography Central composite design 010405 organic chemistry 010401 analytical chemistry Extraction (chemistry) Butylated Hydroxyanisole Benzoic Acid Butylated Hydroxytoluene 01 natural sciences Sorbic Acid 0104 chemical sciences Analytical Chemistry Composição dos Alimentos Environmental Chemistry media_common.cataloged_instance Food Additives European union Agronomy and Crop Science Food Science Mathematics media_common Fruit Juices |
| Zdroj: | Journal of AOAC International. |
| ISSN: | 1944-7922 |
| Popis: | Background: Food additives are widely used in industries. Overall, these additives have a beneficial role, but if their concentration exceeds certain limits, they may have an adverse effect on human health. Objective: This study outlines the determination of benzoic acid (BA), sorbic acid (SA), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in juices using dispersive liquid-liquid microextraction and HPLC-diode-array detection. Methods: Different parameters that significantly affect the extraction efficiency were optimized. The disperser and extraction solvents were acetone and chloroform, respectively. The other parameters were selected and optimized using two-level (2k) factorial and central composite designs, respectively. A full method validation using an accuracy profile for the total measurement error was carried out. Results: The optimized conditions were 625 μL acetone, 350 μL chloroform, 0.85 g NaCl, and pH 2. The validated method demonstrated good linearity with R² ≥ 0.99 and good precision with the RSD of repeatability and intermediate precision at 1.97-10.7% and 2.31-11.9%, respectively. The relative recoveries were 96.2-105.4%, and the LODs were around 0.03 μg/mL for all compounds. The analysis of 41 samples revealed that BA and SA were quantified in 25 and 20 samples, respectively. BHA and BHT were not detected. Conclusions: The proposed methodology is an appropriate tool to determine important food additives in juices to ensure their compliance with the food additives legislation. Highlights: The work has demonstrated that the method can be successfully used in the simultaneous determination of four food additives in fruit juices. This work received financial support from the European Union (FEDER funds POCI/01/0145/FEDER/007265) and National Funds (FCT/MEC, Fundação para a Ciência e Tecnologia and Ministério da Educação e Ciência) under the Partnership Agreement PT2020 UID/QUI/50006/2013. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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