We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.
- Authors
dos Anjos Pinto, Caroline Barroso; Cunha, Carolina Neves; de Carvalho da Costa, Juliana; Wolfschoon-Pombo, Alan; Perrone, Ítalo Tuler; Stephani, Rodrigo
- Abstract
The method (RP-HPLC ISO 9231| IDF 139) for sorbic acid (H-Sorb) determination in Dulce de Leche (DL) was investigated and fulfilled the acceptance criteria: selectivity (single peak), linearity (3.1–50.0 μg/mL; R2 = 0.9977), precision (CV = 0.66–2.04%), accuracy (recoveries = 93.6–101.9%), detection limit (0.72 μg/mL) and quantification limit (2.17 μg/mL). In DL samples, the accuracy of H-Sorb determination from added K-Sorb before/after heat treatment varied from 88.8 to 96.5%. Addition of K-Sorb before/after evaporation (pH ~ 6.9, 100 min and 120 ºC) did not interfere with the final H-Sorb concentration. The evaluation of the thermal stability of K-Sorb in aqueous sucrose solutions at different pH values showed that H-Sorb losses were pH dependent. At pH ≤ pKa evaporation losses of H-Sorb occurred. H-Sorb analysis of commercial samples (n = 10) showed that their concentrations (265–572 mg/kg) were within Brazilian DL regulations, except for one sample that was mislabeled.
- Subjects
HIGH performance liquid chromatography; PH effect; DETECTION limit; HEAT treatment; THERMAL stability
- Publication
European Food Research & Technology, 2024, Vol 250, Issue 3, p763
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-023-04418-3