Flow injection analysis of food additives

738 Pages·2016·10.33 MB·English

by  Nollet

Flow Injection Analysis
Food Additives
of
Food Analysis & Properties
Series Editor
Leo M.L. Nollet
University College Ghent, Belgium
Flow Injection Analysis of Food Additives (2015)
Edited by Claudia Ruiz-Capillas and Leo M.L. Nollet
Food Analysis & Properties Series
Flow Injection Analysis
Food Additives
of
EDITED BY CLAUDIA RUIZ-CAPILLAS (cid:127) LEO M. L. NOLLET
Boca Raton London New York
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Version Date: 20150915
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Contents
Series Preface ix
Foreword xi
Preface xiii
Editors xvii
Contributors xix
Section i FLoW inJection AnALYSiS: tHeoRY AnD tRenDS
Chapter 1 Flow Injection Analysis: Origin and Development 3
Marek Trojanowicz
Chapter 2 Sequential Injection Analysis 35
Anastasios Economou
Chapter 3 Miniaturization and Automation: Nanotechnology 59
María Pedrero
Chapter 4 Multicommutated Flow Injection Analysis, Multisyringe
Flow Injection Analysis, and Multipumping Flow Systems:
Theory and Trends 79
Víctor Cerdà Martín, Jose Manuel Estela Ripoll, and
Jessica Avivar Cerezo
Chapter 5 Combination of Flow Injection Analysis and Other
Analytical Systems: Multianalyte Approaches 101
Susana Campuzano, Felipe Conzuelo, A. Julio Reviejo, and
José M. Pingarrón
Chapter 6 Flow Injection Analysis: Recent Developments and
Future Trends 121
Marcela A. Segundo, Luísa Barreiros, Ildikó V. Tóth, and
Luís M. Magalhães
v
vi Contents
Section ii PReSeRVAtiVeS
Chapter 7 Determination of Nitrates and Nitrites 135
Claudia Ruiz-Capillas, Ana M. Herrero, and
Francisco Jiménez-Colmenero
Chapter 8 Determination of Sulfites 153
Claudia Ruiz-Capillas, Ana M. Herrero, and
Francisco Jiménez-Colmenero
Chapter 9 Determination of Sorbic Acid and Sorbates, Benzoic Acid,
and Benzoates 167
José Manuel Cano Pavón, Amparo García de Torres, and
Elisa Isabel Vereda Alonso
Chapter 10 Determination of Parabens 181
Basil K. Munjanja
Chapter 11 Determination of Acetic Acid and Acetates 193
Dayene do Carmo Carvalho, Helen Cristine de Rezende,
Luciana M. Coelho, and Nívia M.M. Coelho
Chapter 12 Determination of Lactic Acid 203
A.C.B. Dias and L.R. Braga
Section iii SYntHetic AntioXiDAntS
Chapter 13 Determination of Butylhydroxytoluene,
Butylhydroxyanisole, and tert-Butylhydroquinone 225
Thiago Faria Tormin, Eduardo Santos Almeida,
Raquel Maria Ferreira Sousa, Eduardo Mathias Richter,
and Rodrigo Alejandro Abarza Munoz
Chapter 14 Determination of Propyl, Octyl, and Dodecyl Gallates 241
Agustina Gómez-Hens and Juan Godoy-Navajas
Chapter 15 Determination of Phosphoric Acid and Phosphates 261
Yon Ju-Nam, Jesus J. Ojeda, and Hilda Ledo de Medina
Chapter 16 Determination of Lactates 277
Wataru Yoshida and Isao Karube
Section iV nAtURAL AntioXiDAntS
Chapter 17 Determination of Tartaric Acid 287
Ildikó V. Tóth, Sara S. Marques, Luís M. Magalhães,
and Marcela A. Segundo
Chapter 18 Determination of Ascorbic Acid (Vitamin C) 297
M. Carmen Yebra-Biurrun
Contents vii
Chapter 19 Determination of Vitamin E and Similar Compounds 359
Mohammad Yaqoob and Abdul Nabi
Chapter 20 Determination of Phenolic Compounds (Gallic, Caffeic,
Ferulic, and p-Coumaric Acids) 393
Semih Otles and Emine Nakilcioglu
Chapter 21 Determination of Flavonoids 411
David González-Gómez, Juan Carlos Bravo,
Alejandrina Gallego, Rosa Mª Garcinuño, Pilar Fernández,
and Jesús Senén Durand
Chapter 22 Determination of Glutathione 425
L.K. Shpigun
Section V SWeeteneRS
Chapter 23 Determination of Aspartame and Sorbitol 449
Paula C.A.G. Pinto, Célia M.G. Amorim, Alberto N. Araújo,
M. Conceição B.S.M. Montenegro, and M. Lúcia M.F.S. Saraiva
Chapter 24 Determination of Acesulfame-K, Cyclamate, and Saccharin 465
M. Carmen Yebra-Biurrun
Section Vi coLoRAntS AnD DYeS
Chapter 25 Determination of Riboflavin 489
Leo M.L. Nollet
Chapter 26 Determination of Quinoline Yellow and Sunset Yellow 497
Juan Carlos Bravo, David González-Gómez, Alejandrina Gallego,
Rosa Mª Garcinuño, Pilar Fernández, and Jesús Senén Durand
Section Vii FLAVoR enHAnceRS
Chapter 27 Determination of Monosodium Glutamate 513
Carolina C. Acebal and Adriana G. Lista
Chapter 28 Determination of Inosine Monophosphate and Guanosine
Monophosphate 529
Kiyoshi Matsumoto
Section Viii AntioXiDAnt cAPAcitY
Chapter 29 2,2-Diphenyl-1-Picrylhydrazyl Methods 547
Raquel Maria Ferreira Sousa, Gracy Kelly Faria Oliveira,
Alberto de Oliveira, Sérgio Antônio Lemos de Moraes,
and Rodrigo Alejandro Abarza Munoz
viii Contents
Chapter 30 Ferric Reducing Antioxidant Power Method Adapted to FIA 579
Alessandro Campos Martins and Vitor de Cinque Almeida
Chapter 31 2,2′-Azinobis- (3-Ethylbenzothiazoline-6-Sulfonic Acid) 591
L.K. Shpigun
Chapter 32 Determination of Lipid Oxidation by Chemiluminescence
Reagents 623
Andrei Florin Danet and Mihaela Badea-Doni
Chapter 33 Determination of Antioxidant Activity by FIA and
Microplates 639
Luís M. Magalhães, Inês Ramos, Ildikó V. Tóth, Salette Reis,
and Marcela A. Segundo
Section iX AntiMicRoBiAL eFFectS
Chapter 34 Determination of Volatile Nitrogenous Compounds:
Ammonia, Total Volatile Basic Nitrogen, and Trimethylamine 659
Claudia Ruiz-Capillas, Ana M. Herrero,
and Francisco Jiménez-Colmenero
Chapter 35 Determination of Biogenic Amines 675
Claudia Ruiz-Capillas, Ana M. Herrero,
and Francisco Jiménez-Colmenero
Section X AciDitY
Chapter 36 Determination of Acid Content 693
Akira Kotani, Fumiyo Kusu, Hideki Hakamata,
and Kiyoko Takamura
Index 713
Series Preface
There will always be a need for analyzing methods of food compounds and properties.
Current trends in analyzing methods are automation, increasing the speed of analyses,
and miniaturization. The unit of detection has evolved over the years from micrograms
to picograms.
A classical pathway of analysis is sampling, sample preparation, cleanup, derivatiza-
tion, separation, and detection. At every step, researchers are working and developing
new methodologies. A large number of papers are published every year on all facets of
analysis. So there is need for books gathering information on one kind of analysis tech-
nique or on analysis methods of a specific group of food components.
The scope of the CRC series on Food Analysis and Properties aims at bringing out
a range of books edited by distinguished scientists and researchers who have significant
experience in scientific pursuits and critical analysis. This series is designed to provide
state-of-the-art coverage on topics such as
1. Recent analysis techniques of a range of food components
2. Developments and evolutions in analysis techniques related to food
3. Recent trends in analysis techniques of specific food components and/or a group
of related food components
4. The understanding of physical, chemical, and functional properties of foods
The book Flow Injection Analysis of Food Additives is the first volume of this series.
I am happy to be a series editor of such books for the following reasons:
• I am able to pass on my experience in editing high-quality books related to food.
• I get to know colleagues from all over the world more personally.
• I continue to learn about interesting developments in food analysis.
A lot of work is involved in the preparation of a book. I have been assisted and sup-
ported by a number of people, all of whom I would like to thank. I would especially like to
thank the team at CRC Press, with a special word of thanks to Steve Zollo, senior editor.
Many, many thanks to all the editors and authors of this volume and future volumes.
I appreciate very much all their effort, time, and willingness to do a great job.
I dedicate this series to
• My wife, for her patience with me (and all the time I spent on my computer).
• All patients suffering from prostate cancer. Knowing what this means, I am hop-
ing they will have some relief.
Leo M.L. Nollet
ix