Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis

dc.contributor.authorPetruci, João Flávio Da Silveira [UNESP]
dc.contributor.authorPereira, Elisabete Alves
dc.contributor.authorCardoso, Arnaldo Alves [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversity of São Carlos
dc.date.accessioned2014-05-27T11:28:39Z
dc.date.available2014-05-27T11:28:39Z
dc.date.issued2013-03-06
dc.description.abstractThe use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and 4-methylimidazole (MeI), highly carcinogenic compounds, are generated. In these cases, the development of reliable analytical methods for the monitoring of undesirable compounds is necessary. The primary procedure for the analysis of 2- and 4-MeI is using LC- or GC-MS techniques. These procedures are time-consuming and require large amounts of organic solvents and several pretreatment steps. This prevents the routine use of this procedure. This paper describes a rapid, efficient, and simple method using capillary electrophoresis (CE) for the separation and determination of 2- and 4-MeI in caramel colors. The analyses were performed using a 75 μm i.d. uncoated fused-silica capillary with an effective length of 40 cm and a running electrolyte consisting of 160 mmol L-1 phosphate plus 30% acetonitrile. The pH was adjusted to 2.5 with triethylamine. The analytes were separated within 6 min at a voltage of 20 kV. Method validation revealed good repeatability of both migration time (<0.8% RSD) and peak area (<2% RSD). Analytical curves for 2- and 4-MeI were linear in the 0.4-40 mg L-1 concentration interval. Detection limits were 0.16 mg L-1 for 4-MeI and 0.22 mg L-1 for 2-MeI. The extraction recoveries were satisfactory. The developed method showed many advantages when compared to the previously used method. © 2013 American Chemical Society.en
dc.description.affiliationDepartment of Analytical Chemistry São Paulo State University UNESP, CP 355, CEP 14800-970, Araraquara, SP
dc.description.affiliationUniversity of São Carlos Campus Sorocaba, CEP 18052-780, Sorocaba, SP
dc.description.affiliationUnespDepartment of Analytical Chemistry São Paulo State University UNESP, CP 355, CEP 14800-970, Araraquara, SP
dc.format.extent2263-2267
dc.identifierhttp://dx.doi.org/10.1021/jf3048274
dc.identifier.citationJournal of Agricultural and Food Chemistry, v. 61, n. 9, p. 2263-2267, 2013.
dc.identifier.doi10.1021/jf3048274
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.lattes9165109840414837
dc.identifier.scopus2-s2.0-84874820285
dc.identifier.urihttp://hdl.handle.net/11449/74802
dc.identifier.wosWOS:000315936900029
dc.language.isoeng
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.ispartofjcr3.412
dc.relation.ispartofsjr1,269
dc.relation.ispartofsjr1,269
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectcapillary electrophoresis
dc.subjectcaramel color
dc.subjectimidazole
dc.subjectAnalytical curves
dc.subjectCarcinogenic compounds
dc.subjectChemical preservatives
dc.subjectExtraction recovery
dc.subjectFabrication process
dc.subjectFused-silica capillaries
dc.subjectMethod validations
dc.subjectCapillary electrophoresis
dc.subjectChemical compounds
dc.subjectFood products
dc.subjectFused silica
dc.subjectOrganic solvents
dc.subjectSeparation
dc.subjectColor
dc.titleDetermination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresisen
dc.typeArtigo
dcterms.licensehttp://pubs.acs.org/page/copyright/index.html
unesp.author.lattes9165109840414837[3]
unesp.author.orcid0000-0003-2046-995X[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt

Arquivos