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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

Title
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
Type
Article in International Scientific Journal
Year
2019
Authors
Tighrine, A
(Author)
Other
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Pinto, E
(Author)
Other
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Melo, A
(Author)
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Ferreira, Isabel
(Author)
FFUP
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Mamou, M
(Author)
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Amir, Y
(Author)
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Journal
Serial No. 3 Vol. 102
Pages: 208-216
ISSN: 1060-3271
Publisher: AOAC INTERNATIONAL
Indexing
Other information
Authenticus ID: P-00Q-3BQ
Abstract (EN): 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 (2(k)) 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 mu L acetone, 350 mu L chloroform, 0.85 g NaCl, and pH 2. The validated method demonstrated good linearity with R-2 >= 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 mu g/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.
Language: English
Type (Professor's evaluation): Scientific
No. of pages: 9
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