Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD

Marco Iammarino; Aurelia Di Taranto

doi:doi:10.11648/j.jfns.s.2015030101.12

| Peer-Reviewed

Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD

Marco Iammarino, Aurelia Di Taranto

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-1)

Received: 30 December 2014 Accepted: 4 January 2015 Published: 12 January 2015

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution. However, the addition of some food antioxidants (i.e. nicotinic acid, sulphiting agents, etc.) is not admitted in fresh meat preparations by the actual Normative; moreover, for other substances, such as ascorbic acid, some use restriction subsist. In this work, an analytical method for the determination of two food antioxidants, such as ascorbic acid and nicotinic acid, in fresh meat preparations, by high performances liquid chromatography coupled with UV Diode Array Detection, is described. The reliability of this method was assured by developing a full validation procedure, by following the actual European Guidelines. The most important validation parameters, such as linearity, specificity, accuracy, detection and quantification limits, ruggedness and measurement uncertainty were evaluated, resulting conform with European requirements. Considering that ascorbic acid and nicotinic acid are subject to use restriction in fresh meat preparations, this method may be considered a valid tool in food inspection for organisms in charge of food controls.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-1) This article belongs to the Special Issue Emerging Issues in Food Safety, Food Additives: Risk Assessment, Analytical Methods and Replacement in Foodstuffs
DOI	10.11648/j.jfns.s.2015030101.12
Page(s)	7-12
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Ascorbic acid, Nicotinic acid, Food antioxidants, Fresh meat Preparations, liquid chromatography, validation

References

[1]	Paturzo F., Bizzozero N. Risultati di un’indagine sul contenuto di additivi in campioni commerciali di carne trita. Ingegneria Alimentare, 3, 15-16, 2001.
[2]	Bizzozero N., Nidasio S., Sprocati G. Analisi del contenuto di acido nicotinico e di nicotinammide in campioni commerciali di insaccati. Ingegneria Alimentare, 1, 9-12, 2001.
[3]	European Commission. Commission Regulation (EU) No. 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Journal of the European Union, L295, 1-177, 2011.
[4]	Iammarino M., Di Taranto A. Monitoring on the presence of ascorbic acid in not prepacked fresh meat preparations by a validated HPLC method. Journal of Food Research, 1(2), 22-31, 2012.
[5]	Iammarino M., Di Taranto A. Evaluation of Natural Levels of Substances Commonly-Used as Food Additives in Fresh Meat Preparations. In: Ortega M.P. and Soto R. Eds., Meat Consumption and Health – Food and Beverage Consumption and Health. Nova Science Publisher, Hauppauge NY, USA, 153-170, 2013.
[6]	Phenomenex, Inc. Chromatography Product Guide 11/12. Vitamin Mix on Luna HILIC, p. 207, 2011.
[7]	Iammarino M., Di Taranto A., Muscarella M. Investigation on the natural presence of substances with preservative effects in minced meat preparations. Ingredienti Alimentari, 15-23, 2011.
[8]	Iammarino M., Di Taranto A. Preparazioni carni fresche: HPLC per la determinazione di sostanze antiossidanti non ammesse. Laboratorio 2000, 44-50, 2011.
[9]	Thompson M., Ellison, S.R.L., Wood R. Harmonized guidelines for single laboratory validation of methods of analysis. Pure Appl Chem, 74(5), 835-855, 2002.
[10]	European Commission. Commission Decision 2002/657/EC of 12 August 2002 implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Official Journal of the European Union, 17 August 2002, L221, 8–36, 2002.
[11]	European Commission. Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules. Official Journal of the European Union, 30 April 2004, L165, 1–141, 2004.
[12]	Miller E.J.C., Miller J.N. Statistics for Analytical Chemistry. 3rd ed. New York (USA): Ellis Horwood PTR Prentice Hall, p.115, 1993.
[13]	Youden W.J., Steiner E.H. Statistical manual of the AOAC. Washington (DC): Association of the Official Analytical Chemists, p. 35, 1975.
[14]	[ISO] International Organization for Standardization. UNI CEI EN ISO/IEC 17025 2000 - General requirements for the competence of testing and calibration laboratories. Geneva: ISO Central Secretariat, 2000.
[15]	EURACHEM/CITAC. CITAC Guide number 4. In: Ellison S.L.R., Rosslein M., Williams A., editors. Quantifying uncertainty in analytical measurement, 2nd ed. EURACHEM/CITAC Working Group, 2000.
[16]	[ISO] International Organization for Standardization. Guide to the expression of uncertainty in measurement (GUM). Geneva: ISO Central Secretariat, 1993.
[17]	Hund E., Massart D.L., Smeyers-Verbeke J. Operational definitions of uncertainty. TrAC, Trends Anal Chem, 20, 394-406, 2001.

Cite This Article

Plain Text BibTeX RIS

APA Style

Marco Iammarino, Aurelia Di Taranto. (2015). Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD. Journal of Food and Nutrition Sciences, 3(1-1), 7-12. https://doi.org/10.11648/j.jfns.s.2015030101.12

Copy | Download

ACS Style

Marco Iammarino; Aurelia Di Taranto. Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD. J. Food Nutr. Sci. 2015, 3(1-1), 7-12. doi: 10.11648/j.jfns.s.2015030101.12

Copy | Download

AMA Style

Marco Iammarino, Aurelia Di Taranto. Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD. J Food Nutr Sci. 2015;3(1-1):7-12. doi: 10.11648/j.jfns.s.2015030101.12

Copy | Download

@article{10.11648/j.jfns.s.2015030101.12,
  author = {Marco Iammarino and Aurelia Di Taranto},
  title = {Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-1},
  pages = {7-12},
  doi = {10.11648/j.jfns.s.2015030101.12},
  url = {https://doi.org/10.11648/j.jfns.s.2015030101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030101.12},
  abstract = {Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution. However, the addition of some food antioxidants (i.e. nicotinic acid, sulphiting agents, etc.) is not admitted in fresh meat preparations by the actual Normative; moreover, for other substances, such as ascorbic acid, some use restriction subsist. In this work, an analytical method for the determination of two food antioxidants, such as ascorbic acid and nicotinic acid, in fresh meat preparations, by high performances liquid chromatography coupled with UV Diode Array Detection, is described. The reliability of this method was assured by developing a full validation procedure, by following the actual European Guidelines. The most important validation parameters, such as linearity, specificity, accuracy, detection and quantification limits, ruggedness and measurement uncertainty were evaluated, resulting conform with European requirements. Considering that ascorbic acid and nicotinic acid are subject to use restriction in fresh meat preparations, this method may be considered a valid tool in food inspection for organisms in charge of food controls.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD
AU  - Marco Iammarino
AU  - Aurelia Di Taranto
Y1  - 2015/01/12
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030101.12
DO  - 10.11648/j.jfns.s.2015030101.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 7
EP  - 12
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030101.12
AB  - Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution. However, the addition of some food antioxidants (i.e. nicotinic acid, sulphiting agents, etc.) is not admitted in fresh meat preparations by the actual Normative; moreover, for other substances, such as ascorbic acid, some use restriction subsist. In this work, an analytical method for the determination of two food antioxidants, such as ascorbic acid and nicotinic acid, in fresh meat preparations, by high performances liquid chromatography coupled with UV Diode Array Detection, is described. The reliability of this method was assured by developing a full validation procedure, by following the actual European Guidelines. The most important validation parameters, such as linearity, specificity, accuracy, detection and quantification limits, ruggedness and measurement uncertainty were evaluated, resulting conform with European requirements. Considering that ascorbic acid and nicotinic acid are subject to use restriction in fresh meat preparations, this method may be considered a valid tool in food inspection for organisms in charge of food controls.
VL  - 3
IS  - 1-1
ER  -

Copy | Download

Author Information

Marco Iammarino

Struttura Complessa “Chimica” - Istituto Zooprofilattico Sperimentale Della Puglia e Della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy
Aurelia Di Taranto

Struttura Complessa “Chimica” - Istituto Zooprofilattico Sperimentale Della Puglia e Della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Marco Iammarino, Aurelia Di Taranto. (2015). Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD. Journal of Food and Nutrition Sciences, 3(1-1), 7-12. https://doi.org/10.11648/j.jfns.s.2015030101.12

Copy | Download

ACS Style

Marco Iammarino; Aurelia Di Taranto. Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD. J. Food Nutr. Sci. 2015, 3(1-1), 7-12. doi: 10.11648/j.jfns.s.2015030101.12

Copy | Download

AMA Style

Marco Iammarino, Aurelia Di Taranto. Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD. J Food Nutr Sci. 2015;3(1-1):7-12. doi: 10.11648/j.jfns.s.2015030101.12

Copy | Download

@article{10.11648/j.jfns.s.2015030101.12,
  author = {Marco Iammarino and Aurelia Di Taranto},
  title = {Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-1},
  pages = {7-12},
  doi = {10.11648/j.jfns.s.2015030101.12},
  url = {https://doi.org/10.11648/j.jfns.s.2015030101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030101.12},
  abstract = {Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution. However, the addition of some food antioxidants (i.e. nicotinic acid, sulphiting agents, etc.) is not admitted in fresh meat preparations by the actual Normative; moreover, for other substances, such as ascorbic acid, some use restriction subsist. In this work, an analytical method for the determination of two food antioxidants, such as ascorbic acid and nicotinic acid, in fresh meat preparations, by high performances liquid chromatography coupled with UV Diode Array Detection, is described. The reliability of this method was assured by developing a full validation procedure, by following the actual European Guidelines. The most important validation parameters, such as linearity, specificity, accuracy, detection and quantification limits, ruggedness and measurement uncertainty were evaluated, resulting conform with European requirements. Considering that ascorbic acid and nicotinic acid are subject to use restriction in fresh meat preparations, this method may be considered a valid tool in food inspection for organisms in charge of food controls.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD
AU  - Marco Iammarino
AU  - Aurelia Di Taranto
Y1  - 2015/01/12
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030101.12
DO  - 10.11648/j.jfns.s.2015030101.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 7
EP  - 12
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030101.12
AB  - Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution. However, the addition of some food antioxidants (i.e. nicotinic acid, sulphiting agents, etc.) is not admitted in fresh meat preparations by the actual Normative; moreover, for other substances, such as ascorbic acid, some use restriction subsist. In this work, an analytical method for the determination of two food antioxidants, such as ascorbic acid and nicotinic acid, in fresh meat preparations, by high performances liquid chromatography coupled with UV Diode Array Detection, is described. The reliability of this method was assured by developing a full validation procedure, by following the actual European Guidelines. The most important validation parameters, such as linearity, specificity, accuracy, detection and quantification limits, ruggedness and measurement uncertainty were evaluated, resulting conform with European requirements. Considering that ascorbic acid and nicotinic acid are subject to use restriction in fresh meat preparations, this method may be considered a valid tool in food inspection for organisms in charge of food controls.
VL  - 3
IS  - 1-1
ER  -

Copy | Download