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Galal SAB, Madhat Mousa M, Elzanfaly ES, Hussien EM, Amer EAH, Zaazaa HE. Quantitative analysis of residual butylated hydroxytoluene and butylated hydroxyanisole in Salmo salar, milk, and butter by liquid chromatography-tandem mass spectrometry. Food Chem 2024; 453:139653. [PMID: 38788645 DOI: 10.1016/j.foodchem.2024.139653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 05/08/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024]
Abstract
Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are two commonly used antioxidants with potential health risks associated with excessive intake from multiple sources. Several countries have implemented strict regulations to curb these risks. This study presents a simple LC-MS/MS method for estimating BHT and BHA levels in Salmo salar, butter, and milk. To mitigate any potential interference from the three complex matrices with the ionisation of the target analytes, the method utilised the standard addition approach. The mobile phase used to elute the analytes consisted of 0.1 % formic acid in a mixture of water and acetonitrile (25:75 v/v). Both antioxidants were detected in negative ionisation mode. BHT was identified through single-ion monitoring at a mass-to-charge ratio (m/z) of 219.4, while BHA was detected using multiple-reaction monitoring, with a transition from m/z 164.0 to 149.0. The environmental assessment of the applied procedures verified that the approach is eco-friendly.
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Affiliation(s)
| | - Mohammad Madhat Mousa
- Technoscient for Lab and Optical Products, 13 Abdel Salam Aref Street (Ex Bustan Street) Bab El Louk, Cairo 2737, Egypt.
| | - Eman Saad Elzanfaly
- Analytical Chemistry Department, Faculty of Pharmacy, Cairo University, Kasr ElـAini Street, Cairo, 11562 Egypt.
| | - Emad Mohamed Hussien
- Egyptian Drug Authority, 51 Wezaret El- Zeraa Street, Agouza, Giza 12618, Egypt.
| | | | - Hala Elsayed Zaazaa
- Analytical Chemistry Department, Faculty of Pharmacy, Cairo University, Kasr ElـAini Street, Cairo, 11562 Egypt.
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Tan XY, Chin ZX, Chua SL, Lee KKM, Wu Y, Chan JSH. Determination of ethoxyquin by ultra-high performance liquid chromatography with tandem mass spectrometry and a Singapore survey of ethoxyquin residues in eggs, egg products and poultry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:261-270. [PMID: 38295297 DOI: 10.1080/19440049.2024.2308012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 01/17/2024] [Indexed: 02/02/2024]
Abstract
In this study, an advanced ultra-high performance liquid chromatography with tandem mass spectrometry (UPLC-MS/MS) method was developed for quantifying ethoxyquin (EQ). The approach employed a distinctive antioxidant added extraction step designed to prevent ethoxyquin decomposition and maintain analytical precision. This method effectively determines residue levels of EQ in eggs, processed egg products, poultry muscle, salmon, and liquid milk. The method was shown to have a limit of quantitation (LOQ) for eggs, milk, salmon, and chicken muscle of 1.5 µg/kg, 1.9 µg/kg, 2.1 µg/kg, and 1.2 µg/kg, respectively. The recoveries of EQ ranged from 79.2% to 107.6%, with a relative standard deviation (RSD) below 8.4%. A surveillance study for the presence of EQ in different types of eggs and poultry muscle available in Singapore was conducted and a total of 140 samples were tested. EQ residues in all samples were found to be below the U.S. Food and Drug Administration (FDA) MRLs of 500 µg/kg. Some samples of salted and preserved eggs from China were detected with higher concentration of EQ.
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Affiliation(s)
- Xiau Yi Tan
- National Centre for Food Science, Singapore Food Agency, Singapore
| | - Zan Xin Chin
- National Centre for Food Science, Singapore Food Agency, Singapore
| | - Sew Lay Chua
- National Centre for Food Science, Singapore Food Agency, Singapore
| | - Ken Kah Meng Lee
- National Centre for Food Science, Singapore Food Agency, Singapore
| | - Yuansheng Wu
- National Centre for Food Science, Singapore Food Agency, Singapore
| | - Joanne Sheot Harn Chan
- National Centre for Food Science, Singapore Food Agency, Singapore
- Department of Food Science & Technology, National University of Singapore, Singapore
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3
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Zhang XJ, Diao MN, Zhang YF. A review of the occurrence, metabolites and health risks of butylated hydroxyanisole (BHA). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6150-6166. [PMID: 37127924 DOI: 10.1002/jsfa.12676] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 04/19/2023] [Accepted: 05/02/2023] [Indexed: 05/03/2023]
Abstract
Butylated hydroxyanisole (BHA) is mainly used as a food additive due to its antioxidant properties, which prevent or delay oxidation reactions and extend the storage life of products. The widespread use of BHA has led to its extensive presence in various environmental matrices and human tissues. Food intake is the main route of human exposure to BHA. Under different conditions, BHA can produce different metabolites, with tert-butyl hydroquinone (TBHQ) being one of the major products. Several studies have shown that BHA could cause thyroid system damage, metabolic and growth disorders, neurotoxicity, and carcinogenesis. Mechanisms such as endocrine disruption, genotoxicity, disturbances of energy metabolism, reactive oxygen species (ROS) production, signaling pathways, and imbalances in calcium homeostasis appear to be associated with the toxic effects of BHA. Avoiding the toxic effects of BHA to the maximum extent possible is a top priority. Finding safe, non-toxic and environmentally friendly alternatives to BHA should be the focus of subsequent research. In all, this review summarized the current situation related to BHA and might make recommendations for future research directions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiao-Jing Zhang
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, College of Medicine, Qingdao University, Qingdao, China
| | - Mei-Ning Diao
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, College of Medicine, Qingdao University, Qingdao, China
| | - Yin-Feng Zhang
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, College of Medicine, Qingdao University, Qingdao, China
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Zhu W, Jin P, Yang H, Li F, Wang C, Li T, Fan J. A green extraction strategy for the detection of antioxidants in food simulants and beverages migrated from plastic packaging materials. Food Chem 2023; 406:135060. [PMID: 36459798 DOI: 10.1016/j.foodchem.2022.135060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Antioxidants, widely utilized in the food packaging field, have a risk of migrating into foodstuffs and eventually entering the human body. In this work, a novel method was established for green extraction and determination of antioxidants in food simulants migrated from plastic packaging materials. It was found that the antioxidants could be extracted directly from food simulants by in-situ formation of hydrophobic deep eutectic solvents with low toxic medium-chain fatty alcohols. Under the optimal conditions, the limit of detection was 0.15 to 0.25 µg/L, and the limit of quantification was 0.5 to 1.0 µg/L for the antioxidants. The extraction reaches equilibrium in 2 min. Importantly, butylated hydroxytoluene was detected in two types of the surveyed food contact materials. The established method shows high sensitivity, high enrichment factor, and strong anti-interference ability, and can be used for the separation and enrichment of ultra-trace antioxidants in foodstuffs.
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Affiliation(s)
- Wenjuan Zhu
- School of Environment, Henan Key Laboratory for Environmental Pollution Control, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Normal University, Xinxiang, Henan 453007, PR China; School of Chemistry & Materials Engineering, Xinxiang University, Xinxiang, Henan 453003, PR China
| | - Pingning Jin
- School of Environment, Henan Key Laboratory for Environmental Pollution Control, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Normal University, Xinxiang, Henan 453007, PR China
| | - Hongrui Yang
- School of Environment, Henan Key Laboratory for Environmental Pollution Control, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Normal University, Xinxiang, Henan 453007, PR China
| | - Fei Li
- School of Environment, Henan Key Laboratory for Environmental Pollution Control, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Normal University, Xinxiang, Henan 453007, PR China
| | - Chen Wang
- School of Environment, Henan Key Laboratory for Environmental Pollution Control, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Normal University, Xinxiang, Henan 453007, PR China
| | - Tiemei Li
- School of Environment, Henan Key Laboratory for Environmental Pollution Control, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Normal University, Xinxiang, Henan 453007, PR China
| | - Jing Fan
- School of Environment, Henan Key Laboratory for Environmental Pollution Control, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Normal University, Xinxiang, Henan 453007, PR China.
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Wang J, Hao Y, Ni B, Sun J, Wu X, Lin X. Covalent organic framework-based monolithic column with hydrophilic and π-π stacking interaction for efficient in-tube solid-phase microextraction of synthetic phenolic antioxidants. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Blandon-Naranjo L, Alaniz RD, Zon MA, Fernández H, Marcelo Granero A, Robledo SN, Pierini GD. Development of a voltammetric electronic tongue for the simultaneous determination of synthetic antioxidants in edible olive oils. Talanta 2022; 261:124123. [DOI: 10.1016/j.talanta.2022.124123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/18/2022] [Accepted: 11/20/2022] [Indexed: 11/24/2022]
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Detection of Synthetic Antioxidants: What Factors Affect the Efficiency in the Chromatographic Analysis and in the Electrochemical Analysis? MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27207137. [PMID: 36296730 PMCID: PMC9611030 DOI: 10.3390/molecules27207137] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/16/2022]
Abstract
Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.
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