Determination of synthetic phenolic antioxidants in soft drinks by stir-bar sorptive extraction coupled to gas chromatography-mass spectrometry

Copper-crosslinked carbon dot hydrogel nanozyme for colorimetric - tert-butylhydroquinone biosensing and smartphone-assisted visual ratiometric assay

Due to the potential environment and health risks of tert-butylhydroquinone (TBHQ), rapid, portable, selective and sensitive quantification of TBHQ in food and the environment are strictly essential. With this in mind, a selective, sensitive and rapid colorimetric TBHQ biosensor was developed using rationally designed copper-crosslinked carbon dot hydrogel nanozyme (BC-CDs@Cu). The BC-CDs@Cu had a high peroxidase-like activity toward the chromogenic reaction of hydrogen peroxide with dopamine via the generation of hydroxyl radicals and electron transfer process. The Michaelis-Menten constants of BC-CDs@Cu for dopamine and hydrogen peroxide were determined to be 0.86 and 0.91 mM. The added TBHQ markedly inhibited the BC-CDs@Cu-catalyzed dopamine oxidation by hydrogen peroxide, ascribing to the highly effective and rapid scavenging of hydroxyl radicals and the suppression of electron transfer. The inhibitory extent was applied for well quantifying TBHQ in the range of 0.5 - 20.0 μM with a detection limit of 70 nM. The proposed biosensor had a negligible response to various interfering substances. Moreover, a smartphone-assisted visual ratiometric biosensor was fabricated, and used to accomplish portable quantification of TBHQ in edible oils and water samples. This work reveals the enormous potential of hydrogel nanozyme, which will open a new situation for the detection of hazardous substances.

A polypyrrole-cotton pad sorbent as micro-solid phase extractor enclosed in tea bag envelope for determination of synthetic antioxidants in non-alcoholic beverage products

A polypyrrole (PPy)-cotton pad sorbent enclosed in tea bag envelope was developed and used in micro-solid phase extraction (µ-SPE) for the determination of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). After extraction, the extract was qualified and quantified by a gas chromatograph equipped with a flame ionization detector (GC-FID). Parameters influencing this developed method and the efficiency of µ-SPE were studied and optimized. Under the optimal conditions, the developed method provided good linearity in a concentration range of 0.100-100 µg L^-1 for BHA and 0.050-50 µg L^-1 for BHT, respectively. The limits of detection were 39.27 ± 0.52 ng L^-1 for BHA and 16.96 ± 0.17 ng L^-1 for BHT. Satisfactory relative recoveries of BHA and BHT were achieved in the range from 86.8 ± 1.9 to 117.1 ± 2.3% with acceptable relative standard deviation (RSD) below 8.1%. Good reproducibility was obtained with RSDs < 3.1%, for n = 6. The developed adsorbent is easy to operate, low cost, eco-friendly, reusable, with high extraction efficiency, and was successfully applied in the simultaneous synthetic antioxidant determination of non-alcoholic beverage samples.

Detection of Synthetic Antioxidants: What Factors Affect the Efficiency in the Chromatographic Analysis and in the Electrochemical Analysis?

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.

Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages

Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.

Development of a SPME-GC-MS/MS method for the determination of some contaminants from food contact material in beverages

The development and validation of a simple, low-cost, and sensitive method for the determination of nine compounds expected in beverages and vinegar as a result of migration from food contact material (parabens, phenolic antioxidants, sulfonamide plasticizer, and flame retardant) is presented. The analytes were preconcentrated using solid-phase microextraction and analyzed by gas chromatography - tandem mass spectrometry. The method required no derivatization procedure and an affordable chemical was used as internal standard. The LODs were in the range of 0.005-0.2 μg/L, the relative standard deviations 0.8-5.4%, and the mean recoveries 98-109%. Different alcoholic beverages and vinegars were analyzed. A crown cap migration study using several food simulants was conducted for 6 months. Moreover, migration from a home brewing plastic fermenter in a time span of 4 weeks was studied. Analyte concentrations up to 2220.99 μg/L were detected in real samples and up to 4.75 μg/L in migration experiments.