European Journal of Chemistry

Utilization of UPLC-tandem mass spectrometry for quantitation of colouring matters in dietary formulation

Crossmark


Main Article Content

Wafaa Abdou Zaghary
Ahmed Mostafa Abdalla
Emily Tawfik Hanna
Marwa Abdel Rahman Tohamy Zanoun

Abstract

A simple and sensitive ultra-performance liquid chromatography with Tandem Mass Spectrometric detection (UPLC-MS/MS) method was developed and validated for the simultaneous quantitation of two food colouring matters, Curcumin (CUR) and Riboflavin (RIB). Chromatographic separation was done on Hypersil gold 50×2.1 mm (1.9 μm) column, with gradient programing of mobile phase starting with aqueous 0.1% formic acid and increasing the percentage of 0.1% formic acid in acetonitrile. The utilization of multiple reaction monitoring (MRM) improved the selectivity of detection and decreased the matrix effect.  The method was linear in the range of 5-500 ng/mL for CUR and RIB. Intra- and inter-day reproducibility were within the accepted criteria. The method was successfully applied for the determination the laboratory prepared mixtures of the two selected colouring matters. The use of mass spectrometry enhanced the selectivity and sensitivity of detection which allows the robust use of the method in routine quality control tests of the two colouring matters (CUR and RIB).


icon graph This Abstract was viewed 1017 times | icon graph Article PDF downloaded 527 times

How to Cite
(1)
Zaghary, W. A.; Abdalla, A. M.; Hanna, E. T.; Zanoun, M. A. R. T. Utilization of UPLC-Tandem Mass Spectrometry for Quantitation of Colouring Matters in Dietary Formulation. Eur. J. Chem. 2019, 10, 239-243.

Article Details

Share
Crossref - Scopus - Google - European PMC
References

[1]. Tada, A.; Jin, Z. L.; Sugimoto, N.; Sato, K.; Yamazaki, T.; Tanamoto, K. Food Hyg. Safe. Sci. 2005, 46(5), 198-204.
https://doi.org/10.3358/shokueishi.46.198

[2]. Jasim, F.; Ali, F. Microchem. J. 1988, 38(1), 106-110.
https://doi.org/10.1016/0026-265X(88)90008-2

[3]. Lopez-de-Alba, P. L.; Lopez-Martinez, L.; Cerda, V.; Amador-Hernandez, J. J. Brazil. Chem. Soc. 2006, 17, 715-722.
https://doi.org/10.1590/S0103-50532006000400012

[4]. Garcia, L.; Blazquez, S.; San-Andres, M. P.; Vera, S. Anal. Chim. Acta 2001, 434(2), 193-199.
https://doi.org/10.1016/S0003-2670(01)00836-4

[5]. Petteys, B. J.; Frank, E. L. Clin. Chim. Acta 2011, 412(1), 38-43.
https://doi.org/10.1016/j.cca.2010.08.037

[6]. Tang, X.; Cronin, D. A.; Brunton, N. P. J. Food Compos. Anal. 2006, 19(8), 831-837.
https://doi.org/10.1016/j.jfca.2005.12.013

[7]. Jadhav, B. K.; Mahadik, K. R.; Paradkar, A. R. Chromatographia 2007, 65(7), 483-488.
https://doi.org/10.1365/s10337-006-0164-8

[8]. Jayaprakasha, G. K.; Jagan, M. R. L.; Sakariah, K. K. J. Agr. Food Chem. 2002, 50(13), 3668-3672.
https://doi.org/10.1021/jf025506a

[9]. Berset, J. D.; Ochsenbein, N. Chemosphere 2012, 88(5), 563-569.
https://doi.org/10.1016/j.chemosphere.2012.03.030

[10]. Chen, X. H.; Zhao, Y. G.; Shen, H. Y.; Jin, M. C. J. Chromatogr. A 2012, 1263, 34-42.
https://doi.org/10.1016/j.chroma.2012.09.074

[11]. Vallverdu-Queralt, A.; Regueiro, J.; Martinez-Huelamo, M.; Rinaldi, A. J. F.; Leal, L. N.; Lamuela-Raventos, R. M. Food Chem. 2014, 154, 299-307.
https://doi.org/10.1016/j.foodchem.2013.12.106

[12]. ICH Harmonized Tripartite Guideline, Validation of Analytical Procedures: Text and Methodology, Q2(R1).. Current Step 4 Version, 2005.

[13]. Shrivastava, A.; Gupta, V. B. Chron. Young. Sci. SP. 2011, 2(1), 21-25.
https://doi.org/10.4103/2229-5186.79345

Most read articles by the same author(s)

Most read articles by the same author(s)

TrendMD

Dimensions - Altmetric - scite_ - PlumX

Downloads and views

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...
License Terms

License Terms

by-nc

Copyright © 2024 by Authors. This work is published and licensed by Atlanta Publishing House LLC, Atlanta, GA, USA. The full terms of this license are available at https://www.eurjchem.com/index.php/eurjchem/terms and incorporate the Creative Commons Attribution-Non Commercial (CC BY NC) (International, v4.0) License (http://creativecommons.org/licenses/by-nc/4.0). By accessing the work, you hereby accept the Terms. This is an open access article distributed under the terms and conditions of the CC BY NC License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited without any further permission from Atlanta Publishing House LLC (European Journal of Chemistry). No use, distribution, or reproduction is permitted which does not comply with these terms. Permissions for commercial use of this work beyond the scope of the License (https://www.eurjchem.com/index.php/eurjchem/terms) are administered by Atlanta Publishing House LLC (European Journal of Chemistry).