SciELO - Scientific Electronic Library Online

 
vol.24 issue1Fatty acids trans profile of oil and hidrogenated soy fat in frying processEffect of the rheological behavior of mango pulp (magífera indica L-Keitt) author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Food Science and Technology (Campinas)

On-line version ISSN 1678-457X

Abstract

AQUINO, Francisco Wendel Batista de; AMORIM, Adriany G. Nascimento; PRATA, Laércio Favilla  and  NASCIMENTO, Ronaldo Ferreira do. Determination of additives, furanic aldehydes, sugars and caffeine in beverages by high performance liquid chromatographic: validation of methodologies. Ciênc. Tecnol. Aliment. [online]. 2004, vol.24, n.1, pp. 32-38. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20612004000100007.

In this work methodologies chromatographic have been evaluated and validated for the determination of caffeine, furfural, 5-HMF, saccharin, sodium benzoate glucose, fructose, acid citric and acid ascorbic in different food products of Ceara State, Brazil. The study has been evidenced that 66% of the cajuinas, present low quality because of the process of heating, and 12% of the soft drinks presented content of sodium benzoate above the limit tolerated by Brazilian legislation and 29% of the soft drinks illegal saccharin addition. The methodologies were validated in function of the precision, experimental recovery, linearity of the analytical curves, limit of detection and quantification for each compound studied. The precision (R.S.D%) of the determination of each compound varied of 2.85 to 8.35 % and recovery was between 95,1 to 105,5 %. The linearity of the analytical curves were satisfactory with coefficients of correlation greater than 0.990. The limit of detection and quantification of each compound were obtained in level of µg/L.

Keywords : HPLC; additives; furanic aldehydes; caffeine; food products.

        · abstract in Portuguese     · text in Portuguese     · pdf in Portuguese