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Berton P, Mammana SB, Locatelli DA, Lana NB, Hapon MB, Camargo AB, Altamirano JC. Determination of polybrominated diphenyl ethers in milk samples. Development of green extraction coupled techniques for sample preparation. Electrophoresis 2017. [PMID: 27739583 DOI: 10.1002/elps.v38.3-410.1002/elps.201600247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Ultrasound-assisted extraction (UAE), cloud point extraction (CPE), and ultrasound back-extraction (UABE) techniques have been coupled for lixiviation, preconcentration, and cleanup of polybrominated diphenyl ethers (PBDEs) from milk samples for determination by gas chromatography-electron capture detection (GC-ECD). Physicochemical parameters that affect the efficiency of the extraction system were investigated using a design of experiments based on multivariate statistical tools, and considering the sample matrix along the development. The coupling of the leaching step, UAE, enhanced ca. 3.5 times the extraction efficiency of the former sample preparation methodology (CPE-UABE) leading to cleaner sample extracts suitable for GC analysis. Under optimum conditions, the proposed methodology exhibits successful performance in terms of linearity and precision, with recoveries in the range of 68-70% and LODs within the range 0.05-0.5 ng/g dry weight (d.w.). The proposed sample preparation methodology coupled three green analytical techniques. It expands the application frontiers of CPE for the analysis of biological samples by GC. The optimized methodology was used for determination of PBDEs in powder milk samples, from both commercial and human sources.
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Affiliation(s)
- Paula Berton
- Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales (IANIGLA, CONICET), Mendoza, Mendoza, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Sabrina B Mammana
- Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales (IANIGLA, CONICET), Mendoza, Mendoza, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Daniela A Locatelli
- Instituto de Biología Agrícola de Mendoza (IBAM, CONICET), Mendoza, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Chacras de Coria, Mendoza, Argentina
| | - Nerina B Lana
- Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales (IANIGLA, CONICET), Mendoza, Mendoza, Argentina
| | - María B Hapon
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina
- Instituto de Medicina y Biología Experimental de Cuyo (IMBECU, CONICET), Mendoza, Argentina
| | - Alejandra B Camargo
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina
- Instituto de Biología Agrícola de Mendoza (IBAM, CONICET), Mendoza, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Chacras de Coria, Mendoza, Argentina
| | - Jorgelina C Altamirano
- Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales (IANIGLA, CONICET), Mendoza, Mendoza, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina
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Berton P, Mammana SB, Locatelli DA, Lana NB, Hapon MB, Camargo AB, Altamirano JC. Determination of polybrominated diphenyl ethers in milk samples. Development of green extraction coupled techniques for sample preparation. Electrophoresis 2016; 38:460-468. [DOI: 10.1002/elps.201600247] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 10/03/2016] [Accepted: 10/05/2016] [Indexed: 11/09/2022]
Affiliation(s)
- Paula Berton
- Instituto Argentino de Nivología; Glaciología y Ciencias Ambientales (IANIGLA, CONICET); Mendoza Mendoza Argentina
- Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Cuyo; Mendoza Argentina
| | - Sabrina B. Mammana
- Instituto Argentino de Nivología; Glaciología y Ciencias Ambientales (IANIGLA, CONICET); Mendoza Mendoza Argentina
- Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Cuyo; Mendoza Argentina
| | - Daniela A. Locatelli
- Instituto de Biología Agrícola de Mendoza (IBAM, CONICET); Mendoza Argentina
- Facultad de Ciencias Agrarias; Universidad Nacional de Cuyo; Chacras de Coria Mendoza Argentina
| | - Nerina B. Lana
- Instituto Argentino de Nivología; Glaciología y Ciencias Ambientales (IANIGLA, CONICET); Mendoza Mendoza Argentina
| | - María B. Hapon
- Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Cuyo; Mendoza Argentina
- Instituto de Medicina y Biología Experimental de Cuyo (IMBECU, CONICET); Mendoza Argentina
| | - Alejandra B. Camargo
- Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Cuyo; Mendoza Argentina
- Instituto de Biología Agrícola de Mendoza (IBAM, CONICET); Mendoza Argentina
- Facultad de Ciencias Agrarias; Universidad Nacional de Cuyo; Chacras de Coria Mendoza Argentina
| | - Jorgelina C. Altamirano
- Instituto Argentino de Nivología; Glaciología y Ciencias Ambientales (IANIGLA, CONICET); Mendoza Mendoza Argentina
- Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Cuyo; Mendoza Argentina
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Locatelli DA, Nazareno MA, Fusari CM, Camargo AB. Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition. Food Chem 2016; 220:219-224. [PMID: 27855892 DOI: 10.1016/j.foodchem.2016.10.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 08/31/2016] [Accepted: 10/03/2016] [Indexed: 01/25/2023]
Abstract
The antioxidant properties and the main beneficial organosulphur compounds of home-cooked garlic samples were studied in order to establish relationships between them. Antioxidant activity was tested by free radical scavenging against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt (ABTS+), Fe(III) reducing ability (FRAP) and linoleic acid co-oxidation initiated by soybean lipoxygenase in a micelle system. DPPH, ABTS and FRAP assays showed the highest activity for raw garlic samples, while β-carotene bleaching assay yielded the highest activity for stir-fried garlic. Pure organosulphur compounds tested by DPPH, FRAP and β-carotene bleaching assays showed that allicin had an antiradical action mechanism, as well as iron reducing capacity; while antioxidant activity was the main mechanism for ajoenes and 2-VD. To our knowledge, this study is the first demonstration that home-cooked garlic retains its antioxidant activity, and, at the same time, elucidates the mechanisms involved in this activity.
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Affiliation(s)
- D A Locatelli
- Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina
| | - M A Nazareno
- Laboratorio de Antioxidantes y Procesos Oxidativos (CIDSE-CONICET-UNSE), Santiago del Estero, Argentina
| | - C M Fusari
- Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina
| | - A B Camargo
- Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina; Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina.
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Locatelli DA, Altamirano JC, Luco JM, Norlin R, Camargo AB. Solid phase microextraction coupled to liquid chromatography. Analysis of organosulphur compounds avoiding artifacts formation. Food Chem 2014; 157:199-204. [DOI: 10.1016/j.foodchem.2014.02.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 09/27/2013] [Accepted: 02/02/2014] [Indexed: 10/25/2022]
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