Publication: Fast and simple method for semiquantitative determination of calcium propionate in bread samples
Issued Date
2017-04-01
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10219498
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2-s2.0-84973557287
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food and Drug Analysis. Vol.25, No.2 (2017), 254-259
Suggested Citation
Chutima Matayatsuk Phechkrajang, Surin Yooyong Fast and simple method for semiquantitative determination of calcium propionate in bread samples. Journal of Food and Drug Analysis. Vol.25, No.2 (2017), 254-259. doi:10.1016/j.jfda.2016.03.013 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/41532
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Title
Fast and simple method for semiquantitative determination of calcium propionate in bread samples
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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.