Fast and simple method for semiquantitative determination of calcium propionate in bread samples

• Published in: Yàowu shi͡p︡in fenxi Vol. 25; no. 2; pp. 254 - 259
• Main Authors: Phechkrajang, Chutima Matayatsuk, Yooyong, Surin
• Format: Journal Article
• Language: English
• Published: China (Republic : 1949- ) Elsevier B.V 01.04.2017; Food and Drug Administration; Taiwan Food and Drug Administration
• Subjects: Accuracy; Ammonium; Ammonium sulfate; Anions; Bread; bread preservative; Calcium; calcium propionate; Chromatography; Chromatography, High Pressure Liquid; colorimetry; Complex formation; Food; Health problems; High performance liquid chromatography; Liquid chromatography; Manufacturing; Methods; Original; Pharmacy; Preservatives; Propionates; Propionic acid; Retention; Thailand; Thailand; Bangkok Thailand; colorimetry; bread preservative; calcium propionate
• ISSN: 1021-9498; 2224-6614
• DOI: 10.1016/j.jfda.2016.03.013

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. This study aims to develop a fast and simple semiquantitative method based on color complex formation for determination of calcium propionate in a bread sample. A red–brown complex was obtained from the reaction of ferric ammonium sulfate and propionate anion. Limit of detection of the method was 0.4 mg/mL. [Display omitted]