Capillary isotachophoresis as rapid method for determination of orthophosphates, pyrophosphates, tripolyphosphates and nitrites in food samples

Journal of Food Composition and Analysis

Volumn 24, Issue 7, 2011, Pages 1049-1056

  Jastrzebska, Aneta ^a  

^a NICOLAUS COPERNICUS UNIVERSITY   (Poland)

Author keywords

Capillary isotachophoresis; Food analysis; Food composition; Meat products; Nitrites; Orthophosphates; Pyrophosphates; Seafood; Tripolyphosphates

Indexed keywords

CEPHALOPODA; DECAPODA (CRUSTACEA);

EID: 80052396768     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.12.007     Document Type: Article

References (42)

1. Alonso M.C.B., Prego R. Determination of silicate, simultaneously with other nutrients (nitrite, nitrate and phosphate), in river waters by capillary electrophoresis. Analytica Chimica Acta 2000, 416:21-27.
2. Conklin-Brittain N.L., Dierenfeld E.S., Wrangham R.W., Norconk M., Silver S.C. Chemical protein analysis: a comparison of Kjeldahl crude protein and total ninhydrin protein from wild, tropical vegetation. Journal of Chemical Ecology 1999, 25:2601-2622.
3. Cui H., Cai F., Xu Q. Determination of tripolyphosphate in frozen cod and scallop adductor by ion chromatography. Journal of Chromatography A 2000, 884:89-92.
4. Deck J., Karasová G., Polonský J. Determination of pantothenic acid in food by capillary isotachophoresis. European Food Research and Technology 2003, 216:440-444.
5. Dineen N.M., Kerry J.P., Lynch P.B., Buckley D.J., Morrissey P.A., Arendt E.K. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams. Meat Science 2000, 55:475-482.
6. Dušek M., Kvasnička F., Lukášková L., Krátka J. Isotachophoresis determination of added phosphate in meat products. Meat Science 2003, 65:765-769.
7. Fernández-Ginés J.M., Fernándes-López J., Sayas-Barberá E., Pérez-Alvarez J. Meat products as functional foods: a review. Journal of Food Science 2005, 70(2):37-43.
8. Ferreira I.M.P.L.V.O., Silva S. Quantification of residual nitrite and nitrate in ham by reverse-phase high performance liquid chromatography/diode array detector. Talanta 2008, 74:1598-1602.
9. Fukushia K., Nakayama Y., Tsujimoto J. Highly sensitive capillary zone electrophoresis with artificial seawater as the background electrolyte and transient isotachophoresis as the on-line concentration procedure for simultaneous determination of nitrite and nitrate in seawater. Journal of Chromatography A 2003, 1005:197-205.
10. Gapper L.W., Fong B.Y., Otter D.E., Indyk H.E., Woollard D.C. Determination of nitrite and nitrate in dairy products by ion exchange LC with spectrophotometric detection. International Dairy Journal 2004, 14:881-887.
11. Gáspár A., Juhász P., Bágyi K. Application of capillary zone electrophoresis to the analysis and to a stability study of nitrite and nitrate in saliva. Journal of Chromatography A 2005, 1065:327-331.
12. Helaleh M.I.H., Korenaga T. Ion chromatographic method for simultaneous determination of nitrate and nitrite in human saliva. Journal of Chromatography B 2000, 744:433-437.
13. Honikel K.O. The use and control of nitrate and nitrite for the processing of meat products. Meat Science 2008, 78:68-76.
14. Hsu J., Arcot J., Lee N.A. Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians. Food Chemistry 2009, 115:334-339.
15. Jastrzebska A. Determination of sodium tripolyphosphate in meat samples by capillary zone electrophoresis with on-line isotachophoretic sample pretreatment. Talanta 2006, 69:1018-1024.
16. Jastrzebska A., Hol A., Szłyk E. Simultaneous and rapid determination of added phosphorus(V) compounds in meat samples by capillary isotachophoresis. LWT-Food Science and Technology 2008, 41:2097-2103.
17. Jastrzebska A. Application of capillary isotachophoretic method to the determination of nitrate and nitrite ions in meat products. Journal of Analytical Chemistry 2010, 65(11):1170-1175.
18. Jastrzebska A., Hrynczyszyn P., Szłyk E. Comparison of cITP and 31 P NMR methods for determination of polyphosphates in meat product and sea fruits. Czech Journal of Food Science 2009, 27:340.
19. Jastrzebska A., Szłyk E. Application of 31P NMR for added polyphosphate determination in pork meat. Chemical Papers 2009, 63(4):414-419.
20. Ježek J., Suhaj M. Application of capillary isotachophoresis for fruit juice authentication. Journal of Chromatography A 2001, 916:185-189.
21. Jobgen W.S., Jobgen S.C., Li H., Meininger C.J., Wu G. Analysis of nitrite and nitrate in biological samples using high-performance liquid chromatography. Journal of Chromatography B 2007, 851:71-82.
22. Junsomboon J., Jakmunee J. Flow injection conductometric system with gas diffusion separation for the determination of Kjeldahl nitrogen in milk and chicken meat. Analytica Chimica Acta 2008, 627:232-238.
23. Kvasnička F., Janda V., Rousová D., Manda J., Kollerová L. Determination of inorganic oxyhalides in drinking water by on-line coupled capillary isotachophoresis-capillary zone electrophoresis. Central European Journal of Chemistry 2005, 3(1):137-145.
24. Marco A., Navarro J.L., Flores M. The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Science 2006, 73:660-673.
25. Mikuška P., Večeřa Z. Simultaneous determination of nitrite and nitrate in water by chemiluminescent flow-injection analysis. Analytica Chimica Acta 2003, 495:225-232.
26. Miller J.N., Miller J.C. Statistical and Chemometrics for Analytical Chemistry 2000, Pearson Education Limited, England.
27. Moorcroft M.J., Davis J., Compton R.G. Detection and determination of nitrate and nitrite: a review. Talanta 2001, 54:785-803.
28. Oliveira S.M., Lopes T.I.M.S., Rangel A.O.S.S. Spectrophotometric determination of nitrite and nitrate in cured meat by sequential injection analysis. Journal of Food Science 2004, 69:690-695.
29. Öztekin N., Nutku M.S., Erim F.B. Simultaneous determination of nitrite and nitrate in meat products and vegetables by capillary electrophoresis. Food Chemistry 2002, 76:103-106.
30. PN-75/A-04018. Az3, 2002. Agricultural ford products. Determination of nitrogen by Kjeldahl method and expressing as protein. Polish Norms (in Polish).
31. PN-ISO 13730, 1999. Meat and meat products - determination of total phosphorus content. Spectrophotometric method. Polish Norms (in Polish).
32. Sádecká J., Polonský J. Determination of inorganic anions in saliva by capillary isotachophoresis. Talanta 2003, 59:643-649.
33. Sádecká J., Polonský J. Determination of ascorbic and isoascorbic acid in beverages and additives to meat products by capillary isotachophoresis. European Food Research and Technology 2001, 212:511-517.
34. Sádecká J., Polonský J., Šimko P., Karasová G. Determination of citric and isocitric acids in fruit juices by capillary isotachophoresis. European Food Research and Technology 2001, 213:161-164.
35. Sekiguchi Y., Matsunaga A., Yamamoto A., Inoue Y. Analysis of condensed phosphates in food products by ion chromatography with an on-line hydroxide eluent generator. Journal of Chromatography A 2000, 881:39-644.
36. Siu D.C., Henshall A. Ion chromatographic determination of nitrate and nitrite in meat products. Journal of Chromatography A 1998, 804:157-160.
37. Stalikas C.D., Konidari C.N., Nanos C.G. Ion chromatographic method for the simultaneous determination of nitrite and nitrate by post-column indirect fluorescence detection. Journal of Chromatography A 2003, 1002:237-241.
38. Stefanović S.C., Bolanča T., Ćurković L. Simultaneous determination of six inorganic anions in drinking water by non-suppressed ion chromatography. Journal of Chromatography A 2001, 918:325-334.
39. Szöko E., Tábi T., Halász A.S., Pálfi M., Magyar K. High sensitivity analysis of nitrite and nitrate in biological samples by capillary zone electrophoresis with transient isotachophoretic sample starking. Journal of Chromatography A 2004, 1051:177-183.
40. Ünal S.B., Erdoĝdu F., Ekiz H.I., Özdemir Y. Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meat. Journal of Food Engineering 2004, 65:263-272.
41. Vilasoa-Martínez M., López-Hernández J., Lage-Yusty M.A. Protein and amino acid contents in the crab, Chionoecetes opilio. Food Chemistry 2007, 103:1330-1336.
42. Weilmeier D.M., Regenstein J.M. Cooking enhances the antioxidant properties of polyphosphates. JFS: Food Chemistry and Toxicology 2004, 69:16-23.