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dc.creatorFernández Campos, Adriana
dc.creatorCassella, Ricardo J.
dc.date.accessioned2023-07-20T15:52:34Z
dc.date.available2023-07-20T15:52:34Z
dc.date.issued2018
dc.identifier.citationhttps://pubmed.ncbi.nlm.nih.gov/30228390/es_ES
dc.identifier.issn0975-8402
dc.identifier.issn0022-1155
dc.identifier.urihttps://hdl.handle.net/10669/89680
dc.description.abstractThe present work reports the development of ion chromatography conductivity based detection analytical method for the determination of some inorganic anions (chloride, sulfate and phosphate) in vegetable oils. The analytes were extracted from samples prior to injection into the chromatographic system, employing a simple two-step procedure. In the first step, 4.5 g of the sample was vigorously mixed with 15 mL of deionized water and then mixed for 15 min on a horizontal roller. Afterwards, the mixture was sonicated for 15 min in an ultrasonic bath. Then, the mixture was centrifuged for 15 min at 5000 rpm and, after filtration through a 0.22 μm membrane, the aqueous phase was used for the determination of the analytes. A clean-up step was introduced in the analysis of olive oils in order to correct an increase of the baseline of the chromatograms. The limits of detection and quantification of the proposed method were, respectively, 0.005 and 0.02 μg g-1 for chloride, 0.02 and 0.06 μg g-1 for phosphate and 0.008 and 0.03 μg g-1 for sulfate. Vegetable oils from corn, canola, soybean, sunflower and olive were analyzed and recovery tests (94.8 ± 10.1% mean recovery) were performed to attest the accuracy of the proposed method.es_ES
dc.language.isoenges_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceJournal of Food Science and Technology, vol.55 (10), pp.3922-3929es_ES
dc.subjectEXTRACTIONes_ES
dc.subjectVEGETABLE OILSes_ES
dc.subjectINORGANIC COMPOUNDSes_ES
dc.titleDevelopment of an extraction method for the determination of inorganic anions (chloride, sulfate and phosphate) in edible oils from different origins by ion chromatographyes_ES
dc.typeartículo originales_ES
dc.identifier.doi10.1007/s13197-018-3317-5
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Básicas::Facultad de Ciencias::Escuela de Químicaes_ES


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional