Capillary electrophoresis to approach sorbate usage in processed meat products in Brazil

Author(s)

Mesquita, Estela ^[1] ; Petruci, Joao F. S. ^[2] ; Cardoso, Arnaldo A. ^[2] ; Monteiro, Magali ^[1]

Affiliation

^[1] So Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14800903 Araraquara, SP - Brazil

^[2] Sao Paulo State Univ UNESP, Inst Chem, Dept Analyt Chem, BR-14800060 Araraquara, SP - Brazil

• Document type: Journal article
• Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 1, p. 443-447, JAN 2018.
• Web of Science Citations: 0

Abstract

Sorbate is a highly used preservative in a wide range of processed foods, including meat products. In this work sorbate usage in commercial processed meat products from the Brazilian market was evaluated. A capillary electrophoresis method for sorbate analysis using ethanol:water extraction solution (1:2, v/v) and sodium tetraborate (20 mmol L-1) electrolyte solution was validated. Low limits of detection (0.4 mg L-1) and quantification (1.0 mg L-1), good precision (RSD = 3.6%) and suitable accuracy (70.2%, RSD = 1.8%) were attained. Linearity was observed from 1.0 to 15.8 mg L-1, with r >= 0.999. The proposed method was applied to Brazilian pork and hot dog sausages, salami, ham and mortadella. A peak of sorbate between 4 and 6 min was found in pork and hot dog sausages, poultry and pork mortadella, but not in ham and salami. The sorbate levels ranged from 54.0 to 976.4 mg kg(-1). Sorbate concentration exceeded the 200 mg kg(-1) limit of the Brazilian legislation in all sorts of products in the majority of the brands despite there being no information regarding sorbate on the label. These results indicated the widespread use of sorbate, turning this into food for thought. (AU)

• FAPESP's process: 13/22995-4 - Luminescent sensor for in situ determination of reduced sulfur compounds in gaseous matrices using palladium compounds
• Grantee: João Flávio da Silveira Petruci
• Support Opportunities: Scholarships in Brazil - Post-Doctoral