JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
En Han,Ting Gao,Tingyi Wang,Ming Bao,Jianrong Cai
In this paper, a highly sensitive electrochemical sensor for the simultaneous detection of tert-butylhydroquinone (TBHQ) and butylhydroxyanisole (BHA) in edible oil was successfully constructed by combining granular nickel/cobalt spinel ferrites (NiFe 2 O 4 -CoFe 2 O 4 ) with yttrium single atom doped carbon nitride (YNC). NiFe 2 O 4 -CoFe 2 O 4 nanocomposites were effectively synthesized through a hydrothermal reaction and high-temperature calcination, exhibiting interconnected electron transfer channels and excellent electrochemical properties. Meanwhile, YNC could provide numerous catalytic sites due to the presence of a yttrium single atom, which maintained outstanding electrical conductivity. The combination of two nanocomposites produced a synergistic effect that enhanced electron transfer ability and electrocatalytic activity, reduced the electron transfer barrier, and significantly improved the current response to the analytes. Under optimal conditions, the detection linear range of TBHQ was 0.5–220 μM with a detection limit of 53 nM, while the detection linear range of BHA was 1–240 μM with a detection limit of 184 nM. Furthermore, tests on actual samples of edible oils yielded recovery rates ranging from 91.0 % to 106.3 %, which suggested that this study could provide an efficient and promising idea for the simultaneous detection of antioxidants in edible oils.
研究领域:
材料科学
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分析化学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
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IF 7.514
Ningxiang Yu,Qin Ye,Xiaohua Nie,Chaosheng Xia,Xianghe Meng
This study aimed to obtain a reliable evaluation about addition of tert -butylhydroquinone (TBHQ), and distribution of TBHQ and 2 -tert -butyl-1,4-benzoquinone (TBBQ) contents in typical edible oils and oleaginous foods marketed in Hangzhou City. Briefly, the probability of labeled with addition of TBHQ in foods decreased from 36.45 ± 2.6% to 28.78 ± 3.7% in the period from 2018 to 2020. In the 135 analyzed samples, TBHQ contents were far less than the maximum legal additive amount, and TBBQ contents ranged from below its limit of quantification (LOQ) to 13.54 ± 1.15 mg/kg. The conversion rate from TBHQ to TBBQ in edible oils was 2.94 ± 1.17%, much lower than that in other food categories. Further research determined that the process method and food composition were the main factors for different conversion rates from TBHQ to TBBQ in various food categories. In addition, oil consumption was found to be the primary source of dietary intake of TBHQ and TBBQ.
研究领域:
食品科学
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分析化学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
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IF 8
Ping Ma,Wendong Liu,Huiliang Wen,Mingyue Shen,Yi Luo,Jianhua Xie
Peanut is an important raw material of many kinds of food, its lipids and proteins content are high, antioxidant is important to the shelf life and quality of peanut products. The present study investigated the effects of rosemary extract (RE), tert-butylhydroquinone (TBHQ), and citric acid (CA) as individual additives, as well as their combinations (RE-TBHQ and RE-TBHQ-CA) on the quality characteristics and antioxidant properties of peanuts. All antioxidant treatment methods modified the physicochemical properties and bioactive compounds of peanuts, including flavor, color, texture and appearance. Additionally, the synergistic effects of the combined antioxidants RE-TBHQ-CA were explored. Notably, RE-TBHQ-CA with a concentration of 0.02 % resulted in highest oxidation induction index of peanut oil compared to the control and demonstrated optimal effects on free radical scavenging activity. Based on fluorescence quenching, cyclic voltammetry measurements, and the oxidative decomposition of antioxidants during storage, it was proposed that TBHQ's stimulatory effect on RE regeneration is responsible for the observed synergism. These findings offer valuable insights for optimizing processing and preservation technologies for peanuts and their products.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYTICAL LETTERS
·
2023
·
IF 2
Yuanjie Teng,Xin Li,Weihao Huang
Reliable quantitative analysis using electrochemical sensors remains a challenge due to the differences in the effective area after surface modification of the electrodes, resulting in poor precision of the signals between electrodes. Herein, a novel quantitative approach called standard curved surface for the electrochemical detection is reported which does not require identical electrodes, high modification, or the use of internal standards that may cause calibration interferences. The technique is based upon the principle that the current is linearly correlated with the electroactive area of the electrodes. By introducing the electroactive area as a new variable into the standard curve, a three-dimensional standard curved surface was obtained to correct for differences among electrodes, thereby improving the accuracy of electrochemical detection. Furthermore, it was applied to the determination of tert-butylhydroquinone (TBHQ) in edible oil. Compared with the traditional standard curve, the reported method reduced the relative standard deviation values from 13.22% to 4.01%. The current response was linear with the concentration of TBHQ between 5 × 10−6 and 1.25 × 10−3 mol/L. The limit of detection was 1.07 × 10−6 mol/L and the spike recovery was from 90.44% to 112.09%. Therefore, a universal calibration method has been reported with expected additional applications for electrochemical sensors.
研究领域:
分析化学
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食品科学
·
电化学传感器
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
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IF 4.006
Yingjie Bao,Xiaopu Ren,Yuxia Zhu,Yawei Zhang,Zengqi Peng,Guanghong Zhou
The effects of 7 spice extracts on lipid radical formation were first collectively studied in situ in roasted beef by electron spin resonance (ESR). And the correlations among the ESR and conventional indexes including 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity, reducing power, oxygen radical absorption capacity (ORAC), conjugated diene value (CDV) and thiobarbituric acid-reactive substances (TBARS) were also analysed. Clove was observed the highest scavenging lipid radical and DPPH radical capacity, and rosemary showed the highest peroxyl radical scavenging capacity, while tert-butylhydroquinone (TBHQ) significantly increased lipid radicals in roasted beef ( p < 0.05). ESR showed significant correlations with the DPPH and CDV assays ( p < 0.05) but no correlation with the ORAC and TBARS assays ( p > 0.05), indicating that with the addition of spice extracts, the lipid radical formation in roasted beef could be predicted by the DPPH assay but not be appropriate to evaluate the oxidation stability in roasted beef.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）