Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination
A rapid, easy to handle and low cost assay of ascorbic acid was developed, which consists in miniaturization on microplate of a redox reaction monitored spectrophotometrically, the signal being directly related to the concentration of ascorbic acid in the sample. This method was investigated in accordance with the prerogative of regulation covering food additives in terms of linear range/linearity, limits of detection and quantification, accuracy (including trueness and precision), robustness and selectivity. The application of the method was tested to determine ascorbic acid diffusivity in agar gel used as an aqueous food simulant. The diffusivity value obtained was 0.31 x 10[puissance 9] m² s[puissance -1], with a confidence interval of 20% at 95% level. Accuracy of the assay and of the point's location on ascorbic acid profiles were examined by Monte-Carlo method to assess their influence on accuracy of diffusivity value obtained. Assay uncertainty was clearly demonstrated to be a critical parameter.
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Subjects: | Q04 - Composition des produits alimentaires, U30 - Méthodes de recherche, produit alimentaire, acide ascorbique, technique analytique, identification, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_661, http://aims.fao.org/aos/agrovoc/c_1513, http://aims.fao.org/aos/agrovoc/c_3791, |
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dig-cirad-fr-5541892024-01-28T18:16:12Z http://agritrop.cirad.fr/554189/ http://agritrop.cirad.fr/554189/ Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination. Pénicaud Caroline, Peyron Stéphane, Bohuon Philippe, Gontard Nathalie, Guillard Valérie. 2010. Food Research International, 43 (3) : 838-847.https://doi.org/10.1016/j.foodres.2009.12.001 <https://doi.org/10.1016/j.foodres.2009.12.001> Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination Pénicaud, Caroline Peyron, Stéphane Bohuon, Philippe Gontard, Nathalie Guillard, Valérie eng 2010 Food Research International Q04 - Composition des produits alimentaires U30 - Méthodes de recherche produit alimentaire acide ascorbique technique analytique identification http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 A rapid, easy to handle and low cost assay of ascorbic acid was developed, which consists in miniaturization on microplate of a redox reaction monitored spectrophotometrically, the signal being directly related to the concentration of ascorbic acid in the sample. This method was investigated in accordance with the prerogative of regulation covering food additives in terms of linear range/linearity, limits of detection and quantification, accuracy (including trueness and precision), robustness and selectivity. The application of the method was tested to determine ascorbic acid diffusivity in agar gel used as an aqueous food simulant. The diffusivity value obtained was 0.31 x 10[puissance 9] m² s[puissance -1], with a confidence interval of 20% at 95% level. Accuracy of the assay and of the point's location on ascorbic acid profiles were examined by Monte-Carlo method to assess their influence on accuracy of diffusivity value obtained. Assay uncertainty was clearly demonstrated to be a critical parameter. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/554189/1/document_554189.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodres.2009.12.001 10.1016/j.foodres.2009.12.001 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2009.12.001 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodres.2009.12.001 |
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Q04 - Composition des produits alimentaires U30 - Méthodes de recherche produit alimentaire acide ascorbique technique analytique identification http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 Q04 - Composition des produits alimentaires U30 - Méthodes de recherche produit alimentaire acide ascorbique technique analytique identification http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 |
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Q04 - Composition des produits alimentaires U30 - Méthodes de recherche produit alimentaire acide ascorbique technique analytique identification http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 Q04 - Composition des produits alimentaires U30 - Méthodes de recherche produit alimentaire acide ascorbique technique analytique identification http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 Pénicaud, Caroline Peyron, Stéphane Bohuon, Philippe Gontard, Nathalie Guillard, Valérie Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination |
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A rapid, easy to handle and low cost assay of ascorbic acid was developed, which consists in miniaturization on microplate of a redox reaction monitored spectrophotometrically, the signal being directly related to the concentration of ascorbic acid in the sample. This method was investigated in accordance with the prerogative of regulation covering food additives in terms of linear range/linearity, limits of detection and quantification, accuracy (including trueness and precision), robustness and selectivity. The application of the method was tested to determine ascorbic acid diffusivity in agar gel used as an aqueous food simulant. The diffusivity value obtained was 0.31 x 10[puissance 9] m² s[puissance -1], with a confidence interval of 20% at 95% level. Accuracy of the assay and of the point's location on ascorbic acid profiles were examined by Monte-Carlo method to assess their influence on accuracy of diffusivity value obtained. Assay uncertainty was clearly demonstrated to be a critical parameter. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires U30 - Méthodes de recherche produit alimentaire acide ascorbique technique analytique identification http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 |
author |
Pénicaud, Caroline Peyron, Stéphane Bohuon, Philippe Gontard, Nathalie Guillard, Valérie |
author_facet |
Pénicaud, Caroline Peyron, Stéphane Bohuon, Philippe Gontard, Nathalie Guillard, Valérie |
author_sort |
Pénicaud, Caroline |
title |
Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination |
title_short |
Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination |
title_full |
Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination |
title_fullStr |
Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination |
title_full_unstemmed |
Ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination |
title_sort |
ascorbic acid in food : development of a rapid analysis technique and application to diffusivity determination |
url |
http://agritrop.cirad.fr/554189/ http://agritrop.cirad.fr/554189/1/document_554189.pdf |
work_keys_str_mv |
AT penicaudcaroline ascorbicacidinfooddevelopmentofarapidanalysistechniqueandapplicationtodiffusivitydetermination AT peyronstephane ascorbicacidinfooddevelopmentofarapidanalysistechniqueandapplicationtodiffusivitydetermination AT bohuonphilippe ascorbicacidinfooddevelopmentofarapidanalysistechniqueandapplicationtodiffusivitydetermination AT gontardnathalie ascorbicacidinfooddevelopmentofarapidanalysistechniqueandapplicationtodiffusivitydetermination AT guillardvalerie ascorbicacidinfooddevelopmentofarapidanalysistechniqueandapplicationtodiffusivitydetermination |
_version_ |
1792497544788443136 |