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|dc.contributor.author||Chutima Matayatsuk Phechkrajang||en_US|
|dc.identifier.citation||Journal of Food and Drug Analysis. Vol.25, No.2 (2017), 254-259||en_US|
|dc.description.abstract||© 2016 Calcium propionate has been widely used as a preservative in bakery and in bread. It is sometimes not carefully used, or a high concentration is added to preserve products. High consumption of calcium propionate can lead to several health problems. This study aims to develop a fast and simple semiquantitative method based on color complex formation for the determination of calcium propionate in a bread sample. A red–brown complex was obtained from the reaction of ferric ammonium sulfate and propionate anion. The product was rapidly formed and easily observed with the concentration of propionate anion >0.4 mg/mL. A high-performance liquid chromatography (HPLC) method was also developed and validated for comparison. Twenty-two bread samples from three markets near Bangkok were randomly selected and assayed for calcium propionate using the above two developed methods. The results showed that 19/22 samples contained calcium propionate >2000 mg/kg. The results of the complex formation method agreed with the HPLC method.||en_US|
|dc.subject||Agricultural and Biological Sciences||en_US|
|dc.title||Fast and simple method for semiquantitative determination of calcium propionate in bread samples||en_US|
|Appears in Collections:||Scopus 2016-2017|
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