Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis.

Research Background: Sorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to consumers. In this regard, this study aims to determine the mass fractions of sorbate and benzoate in Brazilian samples of mustard, ketchup and tomato sauce using an adequately validated sub-minute capillary electrophoresis method.

Experimental Approach: In this study, sorbate and benzoate were evaluated in sauce samples by capillary electrophoresis using a simple sample preparation procedure.

A sub-minute CZE method to determine nitrate and nitrite in meat products: An alternative for routine analysis.

A sub-minute capillary zone electrophoresis (CZE) method was optimized and a simple sample preparation procedure based on the extraction of the analytes with water and sodium tetraborate was developed for the simultaneous determination of nitrate and nitrite levels in meat products. The background electrolyte (BGE) was composed of 20mmolL(-1) perchloric acid and 65mmolL(-1) β-alanine at pH3.83.

5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment.

This study aimed to assess 5-hydroximethylfurfural and carbohydrates (fructose, glucose, and sucrose) in 13 stingless bee honey samples before and after thermal treatment using a capillary electrophoresis method. The methods were validated for the parameters of linearity, matrix effects, precision, and accuracy. A factorial design was implemented to determine optimal thermal treatment conditions and then verify the postprocedural 5-HMF formation, but once 5-HMF were View Article and Find Full Text PDF