Spectrophotometric method for the determination of sorbic acid in various food samples with iron(III) and 2-thiobarbituric acid as reagents

The Analyst ◽  
1989 ◽  
Vol 114 (2) ◽  
pp. 217 ◽  
Author(s):  
Oi-Wah Lau ◽  
Shiu-Fai Luk ◽  
Richard K. M. Lam
Keyword(s):  
Spectrophotometric Method ◽  
Sorbic Acid ◽  
Thiobarbituric Acid ◽  
Food Samples

Semiautomatic Determination of Furanic Aldehydes in Food and Pharmaceutical Samples by a Stopped-Flow Injection Analysis Method

1993 ◽  
Vol 76 (6) ◽  
pp. 1255-1261 ◽  
Author(s):  
A Espinosa-Mansilla ◽  
A Muñoz Dela Peña ◽  
F Salinas
Keyword(s):  
Flow Injection ◽  
Flow Injection Analysis ◽  
Pharmaceutical Preparations ◽  
Thiobarbituric Acid ◽  
Food Samples ◽  
Analytical Determination ◽  
Stopped Flow ◽  
Analysis Method ◽  
Analysis Technique

Abstract A kinetic study of the reactions of 5-hydroxymethyl-2-furfuraldehyde and furfural with 2-thiobarbituric acid (TBA) by a stopped-flow flow injection analysis technique has been undertaken. A semiautomatic method for the analytical determination of these furanic aldehydes is proposed on the basis of reaction with TBA. The proposed stopped-flow method was successfully applied to several commercial pharmaceutical preparations and food samples. The procedure is faster than the earlier procedure for determination of these compounds in foods and pharmaceuticals.

scholarly journals A Highly Selective and Sensitive Spectrophotometric Method for the Determination of Lead at Ultra-trace Levels in Some Real, Environmental, Biological, Food and Soil Samples Using 5,7-Dibromo-8-Hydroxyquinoline

2019 ◽  
pp. 1-19
Author(s):  
M. Jamaluddin Ahmed ◽  
M. Tazul Islam ◽  
Sumaira Aziz
Keyword(s):  
Spectrophotometric Method ◽  
Stoichiometric Composition ◽  
Bovine Liver ◽  
Food Samples ◽  
Soil Samples ◽  
Standard Reference Materials ◽  
Complexing Agents ◽  
Linear Calibration ◽  
Ultra Trace

A very simple, ultra-sensitive and highly selective non-extractive spectrophotometric method for the determination of trace amounts of lead using 5,7-dibromo-8-hydroxyquinoline (DBHQ) has been developed. DBHQ reacts in a slightly acidic (0.0006-0.0025 M HCl) aqueous solution with lead (II) in 30% ethanolic media to produce highly absorbent a greenish-yellow chelate which has an absorption maximum at 390 nm. The reaction is instantaneous and the absorbance remains stable for over 24 h. The average molar absorption co-efficient and Sandal’s sensitivity were found to be 6.16 x 105 L mol-1cm-1 and 5 ng cm-2 of lead (II), respectively. Linear calibration graphs were obtained for 0.01- 60.0 mg L-1 of lead (II) having detection limit of 1.0 μg L-1 and RSD 0-2%. The stoichiometric composition of the chelate is 1:2 (Pb: DBHQ). A large excess of over 60 cations, anions and complexing agents (like, chloride, phosphate, azide, tartrate, oxalate, SCN- etc.) do not interfere in the determination. The developed method was successfully used in the determination of lead levels in several Standard Reference Materials (alloys, steels, natural water, bovine liver, human urine and hair) as well as in some environmental waters (potable and polluted), biological samples (human blood, urine and hair), soil samples, food samples (vegetables, rice, wheat) solutions containing both lead (II) and lead (IV) and complex synthetic mixtures. The results of biological and food analyses by the spectrophotometric method were found to be in excellent agreement with those obtained by AAS.

Collaborative Study of the Determination of Sorbic Acid in Wine

1975 ◽  
Vol 58 (1) ◽  
pp. 133-135
Author(s):  
Arthur Caputi ◽  
Karen Slinkard
Keyword(s):  
Sorbic Acid ◽  
Collaborative Study ◽  
Thiobarbituric Acid ◽  
The Other ◽  
Ultraviolet Spectrophotometry ◽  
Acid Complex ◽  
Average Recovery ◽  
Colorimetric Measurement ◽  
Coefficients Of Variation

Abstract Eleven collaborators participated in a study of 2 methods for determining sorbic acid in wine. One method utilizes ultraviolet spectrophotometry and the other depends on the colorimetric measurement of a thiobarbituric acid complex. Three different wine types were each spiked with 200, 300, and 400 mg sorbic acid/ L. Average recovery ranged from 97.3 to 107.5% with the thiobarbituric acid method with coefficients of variation from 4.4 to 8.7%. The ultraviolet method gave recoveries from 97 to 103.5% with coefficients of variation ranging from 2.0 to 6.4%. Comments on both methods from collaborators were favorable. Both methods have been adopted as official first action.

Determination of reducing sugars in foodstuff applying multivariate second-order calibration

2016 ◽  
Vol 8 (23) ◽  
pp. 4617-4631 ◽  
Author(s):  
Julia Aimo ◽  
Ezequiel Promancio ◽  
Patricia C. Damiani
Keyword(s):  
Alkaline Medium ◽  
Spectrophotometric Method ◽  
Reducing Sugars ◽  
Present Report ◽  
Food Samples ◽  
Second Order ◽  
Order Kinetic ◽  
Second Order Calibration ◽  
Kinetic Spectrophotometric

In the present report, a chemometrics-assisted second-order kinetic-spectrophotometric method has been developed for determining reducing sugars, glucose, fructose and lactose, in food samples, based on the reaction with hexacyanoferrate, HCF, at 70 °C in alkaline medium.

scholarly journals A rapid spectrophotometric method for determination of thiobarbituric acid reactive substances in rainbow trout feed

2020 ◽  
Vol 47 (1) ◽  
pp. 43-53
Author(s):  
Slađana Rakita ◽  
Dušica Čolović ◽  
Alenka Levart ◽  
Vojislav Banjac ◽  
Radmilo Čolović ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Spectrophotometric Method ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances

Collaborative Study of a Spectrophotometry Method for the Determination of Sorbic Acid in Fresh Dairy Products

1974 ◽  
Vol 57 (3) ◽  
pp. 675-677 ◽  
Author(s):  
George Wilamowski
Keyword(s):  
Spectrophotometric Method ◽  
Dairy Products ◽  
Sorbic Acid ◽  
Collaborative Study ◽  
Colorimetric Method ◽  
Extraction Procedure ◽  
Mozzarella Cheese ◽  
Metaphosphoric Acid ◽  
Cold Pack

Abstract A collaborative study has been completed on the determination of sorbic acid in 2 dairy products by a spectrophotometric method. Mozzarella cheese and cold pack cheese food were analyzed for sorbic acid. The sorbic acid was extracted from the dairy products with metaphosphoric acid and partitioned into a petroleum ether-anhydrous ether mixture. The concentration of sorbic acid was determined from its absorbance at 250 nm and its presence was confirmed by the disappearance of this absorbance maximum after shaking the ether solution with aqueous permanganate. The results obtained in the 10 collaborators’ laboratories were statistically evaluated. The average per cent recovery of sorbic acid in mozzarella cheese was 93.6—95.6 and in cold pack cheese food 90.7—101.9. A comparison was also made between the extraction procedure and the AOAC colorimetric method for sorbic acid in cold pack cheese food. The AOAC method had lower variability and higher per cent recovery for this product. The spectrophotometric method has been adopted as official first action as a screening procedure for sorbic acid in fresh dairy products.

scholarly journals A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
Alam Zeb ◽  
Fareed Ullah
Keyword(s):  
Acetic Acid ◽  
Spectrophotometric Method ◽  
Glacial Acetic Acid ◽  
Thiobarbituric Acid ◽  
Potato Chips ◽  
Thiobarbituric Acid Reactive Substances ◽  
Acetic Acid Medium ◽  
Fast Foods ◽  
Acetic Acid Water

A simple and highly sensitive spectrophotometric method was developed for the determination of thiobarbituric acid reactive substances (TBARS) as a marker for lipid peroxidation in fried fast foods. The method uses the reaction of malondialdehyde (MDA) and TBA in the glacial acetic acid medium. The method was precise, sensitive, and highly reproducible for quantitative determination of TBARS. The precision of extractions and analytical procedure was very high as compared to the reported methods. The method was used to determine the TBARS contents in the fried fast foods such as Shami kebab, samosa, fried bread, and potato chips. Shami kebab, samosa, and potato chips have higher amount of TBARS in glacial acetic acid-water extraction system than their corresponding pure glacial acetic acid and vice versa in fried bread samples. The method can successfully be used for the determination of TBARS in other food matrices, especially in quality control of food industries.

Collaborative Study of the Colorimetric Determination of Sorbic Acid in Cheese

1971 ◽  
Vol 54 (3) ◽  
pp. 663-665
Author(s):  
George Wilamowski
Keyword(s):  
Steam Distillation ◽  
Sorbic Acid ◽  
Potassium Dichromate ◽  
Collaborative Study ◽  
Thiobarbituric Acid ◽  
Colorimetric Determination ◽  
Red Color ◽  
Red Dye ◽  
532 Nm

Abstract After isolation of sorbic acid from cheese by steam distillation, the acid recovered is cleaved with potassium dichromate in acidic medium to form an intermediate malonaldehyde, which, in turn, reacts with 2-thiobarbituric acid to produce a red dye. The absorbance of the red color, measured at 532 nm, is proportional to the concentration of sorbic acid in the sample. Seven collaborators reported recoveries of 96.7–102.4% from cheese samples spiked with 0.05% sorbic acid. This method has been adopted as official first action.

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