Simple and fast method for simultaneous determination of propionate and sorbate in bread by capillary electrophoresis with UV spectrophotometric detection

Author(s)

Souza de Jesus, Francielly Fernanda ^[1] ; Coelho, Mine Guadalupe ^[1] ; Pallos, Lais de Assis ^[1] ; Fracassi da Silva, Jose Alberto ^{[2, 1]} ; Daniel, Daniela ^[3] ; de Jesus, Dosil Pereira ^{[2, 1]}

Affiliation

^[1] Univ Estadual Campinas, UNICAMP, Inst Chem, POB 6154, BR-13083970 Campinas, SP - Brazil

^[2] Inst Nacl Ciencia & Tecnol Bioanalit, Campinas, SP - Brazil

^[3] Agilent Technol, Alameda Araguaia 1142, BR-06455000 Barueri, SP - Brazil

• Document type: Journal article
• Source: Journal of Food Composition and Analysis; v. 72, p. 93-96, SEP 2018.
• Web of Science Citations: 3

Abstract

A novel method for simultaneous determination of the preservatives propionate and sorbate in bread samples using capillary electrophoresis with diode array spectrophotometric detection is proposed. This method requires a simple and fast sample preparation using aqueous extraction with sonication aid. A background electrolyte (BGE) composed of 10 mmol L-1 benzoic acid, 15 mmol L-1 L-histidine and 0.2 mmol L-1 of cetyltrimethylammonium bromide (CTAB) allowed the separation of the preservatives with good resolution in less than 5 min. Propionate was indirectly detected at 235 mn, and the sorbate was directly detected at 250 nm. The limits of quantification (LOQ) were 4.3 and 1.5 mg kg(-1) for propionate and sorbate, respectively. The proposed method was successfully applied for analysis of commercial samples of sliced white bread. (AU)

• FAPESP's process: 14/50867-3 - INCT 2014: National Institute of Science and Technology in Bioanalysis
• Grantee: Marco Aurelio Zezzi Arruda
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 13/22127-2 - Development of novel materials strategic for integrated analytical devices
• Grantee: Lauro Tatsuo Kubota
• Support Opportunities: Research Projects - Thematic Grants