TITLE

Surfactant to dye binding degree based approach for the selective determination of l-glutamate in foodstuffs

AUTHOR(S)
Pedraza, Ana; Sicilia, María Dolores; Rubio, Soledad; Pérez-Bendito, Dolores
PUB. DATE
December 2007
SOURCE
Analytical & Bioanalytical Chemistry;Dec2007, Vol. 389 Issue 7/8, p2297
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
A selective method for the determination of l-glutamate in foodstuffs has been developed. It was based on the competition established between the analyte and the dye Coomassie brilliant blue G (CBBG) to interact with the surfactant didodecyldimethylammonium bromide (DDABr). The measurement parameter was the amount of DDABr required to reach a given dye-to-surfactant binding degree. It was obtained by photometric titration on the basis of the changes observed in the spectral characteristics of the dye when CBBG–DDABr aggregates were formed. The calibration graph obtained was linear in the l-glutamate concentration interval 0.2–5 mM (detection limit 0.05 mM). The high selectivity of the proposed method (other amino acids and food additives did not interfere at the concentrations present in foodstuffs) permitted the direct analysis of food samples after dissolution of the analyte in hot water. The accuracy of the surfactant to the dye binding degree method was demonstrated by determining l-glutamate in different kinds of foodstuffs (liquid and dried soups, seasonings, pasta sauces and dried mushroom creams) and comparing the results obtained with those provided by the commercial Boehringer Mannheim essay.
ACCESSION #
27657785

 

Related Articles

  • What Are Natural Food Colors? Hunter, Beatrice Trum // Consumers' Research Magazine;Aug99, Vol. 82 Issue 8, p20 

    Discusses natural food colors, based on pigments in fruits, vegetables and other plant materials. Four types of pigments from plants that serve as food colorants; Beverages with grapeskin extract; Safety questions regarding canthaxanthin as a food color. INSET: History of `Certified Colors'.

  • COLOR, flavor trends continue to evolve NATURALLY. Sectzer, Jessie Ray // Candy Industry;Nov2001, Vol. 166 Issue 11, p44 

    Reports that increasing demand for product diversification and interest in more natural and healthy choices has prompted many food technologists to revisit natural colors and flavors. Limitation in obtaining many colors from naturals; Wild Flavors' line of natural anthocyanin colors; Perceived...

  • Sulphan blue.  // Reactions Weekly;Nov2014, Vol. 1524 Issue 1, p177 

    The article discusses two case studies of women who developed cutaneous necrosis following the administration of sulphan blue.

  • Colorings key to food quality. O'Donnell, Claudia Dziuk // Prepared Foods;May98, Vol. 167 Issue 5, p113 

    Focuses on food colorings. Conventional purposes of food colorings; Details on the complexity of colors; Common problem of formulators in working with colors; Tactics to increase coloring's stability; Coloring trends.

  • Shades of suspicion. F.M. // Food Manufacture;Feb2002, Vol. 77 Issue 2, p38 

    Focuses on the confusion and misinformation surrounding the coloring of food in Great Britain. Concerns on the safety of color additives; Linkage of tartrazine with hyperactivity and behavior problems; Immediate effects of consuming colored sweets and fizzy drinks among schoolchildren.

  • Half-titration challenge. Meija, Juris; Bisenieks, Janis // Analytical & Bioanalytical Chemistry;Jul2007, Vol. 388 Issue 5/6, p993 

    A quiz about titration is presented.

  • Somewhere over the rainbow …. Veal, Kath // Food Manufacture;Aug2007, Vol. 82 Issue 8, p16 

    The author reflects on the effects and safety of food colors among the consumers in Great Britain. He noted that food additives have been given top priority within the European Commission's request for re-evaluation of additives. He stressed that azo dyes has been a strong trend with increasing...

  • Computer-Assisted Calculation and Graphical Presentation of Titration Curves. Fedorov, A. A.; Shmata, T. S. // Journal of Analytical Chemistry;May2004, Vol. 59 Issue 5, p402 

    The mathematical tools, a universal algorithm, and a program for the calculation and construction of titration curves in titrimetric analysis are presented.

  • Quantitative Determination of Nonionic Surfactants with CAD. Lobback, Carmen; Backensfeld, Thomas; Funke, Adrian; Weitschies, Werner // Drug Discovery & Development;Nov2007, Vol. 10 Issue 11, Special section p18 

    The article discusses the significance of quantitative determination to pharmaceutical industry in the U.S. Due to tedious and time-consuming processes met by researchers, regulatory authorities asked for another method of doing the job. Through much experiments, they found that high-performance...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics