flow injection analysis of food additives · chapter 23 determination of aspartame and sorbitol 449...

Flow Injection Analysisof Food Additives

© 2016 by Taylor & Francis Group, LLC

Series EditorLeo M.L. NolletUniversity College Ghent, Belgium

Flow Injection Analysis of Food Additives (2015)Edited by Claudia Ruiz-Capillas and Leo M.L. Nollet

Food Analysis & Properties


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CRC Press is an imprint of theTaylor & Francis Group, an informa business

Boca Raton London New York

EDITED BY CLAUDIA RUIZ-CAPILLAS • LEO M. L. NOLLET

Flow Injection Analysisof Food Additives

F o o d A n a l y s i s & P r o p e r t i e s S e r i e s


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CRC PressTaylor & Francis Group6000 Broken Sound Parkway NW, Suite 300Boca Raton, FL 33487-2742

© 2016 by Taylor & Francis Group, LLCCRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government worksVersion Date: 20150915

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v

Contents

Series Preface ix

Foreword xi

Preface xiii

Editors xvii

Contributors xix

Section i FLoW inJection AnALYSiS: tHeoRY AnD tRenDS

Chapter 1 Flow Injection Analysis: Origin and Development 3Marek Trojanowicz

Chapter 2 Sequential Injection Analysis 35Anastasios Economou

Chapter 3 Miniaturization and Automation: Nanotechnology 59María Pedrero

Chapter 4 Multicommutated Flow Injection Analysis, Multisyringe Flow Injection Analysis, and Multipumping Flow Systems: Theory and Trends 79Víctor Cerdà Martín, Jose Manuel Estela Ripoll, and Jessica Avivar Cerezo

Chapter 5 Combination of Flow Injection Analysis and Other Analytical Systems: Multianalyte Approaches 101Susana Campuzano, Felipe Conzuelo, A. Julio Reviejo, and José M. Pingarrón

Chapter 6 Flow Injection Analysis: Recent Developments and Future Trends 121Marcela A. Segundo, Luísa Barreiros, Ildikó V. Tóth, and Luís M. Magalhães


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vi Contents

Section ii PReSeRVAtiVeS

Chapter 7 Determination of Nitrates and Nitrites 135Claudia Ruiz-Capillas, Ana M. Herrero, and Francisco Jiménez-Colmenero

Chapter 8 Determination of Sulfites 153Claudia Ruiz-Capillas, Ana M. Herrero, and Francisco Jiménez-Colmenero

Chapter 9 Determination of Sorbic Acid and Sorbates, Benzoic Acid, and Benzoates 167José Manuel Cano Pavón, Amparo García de Torres, and Elisa Isabel Vereda Alonso

Chapter 10 Determination of Parabens 181Basil K. Munjanja

Chapter 11 Determination of Acetic Acid and Acetates 193Dayene do Carmo Carvalho, Helen Cristine de Rezende, Luciana M. Coelho, and Nívia M.M. Coelho

Chapter 12 Determination of Lactic Acid 203A.C.B. Dias and L.R. Braga

Section iii SYntHetic AntioXiDAntS

Chapter 13 Determination of Butylhydroxytoluene, Butylhydroxyanisole, and tert-Butylhydroquinone 225Thiago Faria Tormin, Eduardo Santos Almeida, Raquel Maria Ferreira Sousa, Eduardo Mathias Richter, and Rodrigo Alejandro Abarza Munoz

Chapter 14 Determination of Propyl, Octyl, and Dodecyl Gallates 241Agustina Gómez-Hens and Juan Godoy-Navajas

Chapter 15 Determination of Phosphoric Acid and Phosphates 261Yon Ju-Nam, Jesus J. Ojeda, and Hilda Ledo de Medina

Chapter 16 Determination of Lactates 277Wataru Yoshida and Isao Karube

Section iV nAtURAL AntioXiDAntS

Chapter 17 Determination of Tartaric Acid 287Ildikó V. Tóth, Sara S. Marques, Luís M. Magalhães, and Marcela A. Segundo

Chapter 18 Determination of Ascorbic Acid (Vitamin C) 297M. Carmen Yebra-Biurrun


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viiContents

Chapter 19 Determination of Vitamin E and Similar Compounds 359Mohammad Yaqoob and Abdul Nabi

Chapter 20 Determination of Phenolic Compounds (Gallic, Caffeic, Ferulic, and p-Coumaric Acids) 393Semih Otles and Emine Nakilcioglu

Chapter 21 Determination of Flavonoids 411David González-Gómez, Juan Carlos Bravo, Alejandrina Gallego, Rosa Mª Garcinuño, Pilar Fernández, and Jesús Senén Durand

Chapter 22 Determination of Glutathione 425L.K. Shpigun

Section V SWeeteneRS

Chapter 23 Determination of Aspartame and Sorbitol 449Paula C.A.G. Pinto, Célia M.G. Amorim, Alberto N. Araújo, M. Conceição B.S.M. Montenegro, and M. Lúcia M.F.S. Saraiva

Chapter 24 Determination of Acesulfame-K, Cyclamate, and Saccharin 465M. Carmen Yebra-Biurrun

Section Vi coLoRAntS AnD DYeS

Chapter 25 Determination of Riboflavin 489Leo M.L. Nollet

Chapter 26 Determination of Quinoline Yellow and Sunset Yellow 497Juan Carlos Bravo, David González-Gómez, Alejandrina Gallego, Rosa Mª Garcinuño, Pilar Fernández, and Jesús Senén Durand

Section Vii FLAVoR enHAnceRS

Chapter 27 Determination of Monosodium Glutamate 513Carolina C. Acebal and Adriana G. Lista

Chapter 28 Determination of Inosine Monophosphate and Guanosine Monophosphate 529Kiyoshi Matsumoto

Section Viii AntioXiDAnt cAPAcitY

Chapter 29 2,2-Diphenyl-1-Picrylhydrazyl Methods 547Raquel Maria Ferreira Sousa, Gracy Kelly Faria Oliveira, Alberto de Oliveira, Sérgio Antônio Lemos de Moraes, and Rodrigo Alejandro Abarza Munoz


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viii Contents

Chapter 30 Ferric Reducing Antioxidant Power Method Adapted to FIA 579Alessandro Campos Martins and Vitor de Cinque Almeida

Chapter 31 2,2′-Azinobis- (3-Ethylbenzothiazoline-6-Sulfonic Acid) 591L.K. Shpigun

Chapter 32 Determination of Lipid Oxidation by Chemiluminescence Reagents 623Andrei Florin Danet and Mihaela Badea-Doni

Chapter 33 Determination of Antioxidant Activity by FIA and Microplates 639Luís M. Magalhães, Inês Ramos, Ildikó V. Tóth, Salette Reis, and Marcela A. Segundo

Section iX AntiMicRoBiAL eFFectS

Chapter 34 Determination of Volatile Nitrogenous Compounds: Ammonia, Total Volatile Basic Nitrogen, and Trimethylamine 659Claudia Ruiz-Capillas, Ana M. Herrero, and Francisco Jiménez-Colmenero

Chapter 35 Determination of Biogenic Amines 675Claudia Ruiz-Capillas, Ana M. Herrero, and Francisco Jiménez-Colmenero

Section X AciDitY

Chapter 36 Determination of Acid Content 693Akira Kotani, Fumiyo Kusu, Hideki Hakamata, and Kiyoko Takamura

Index 713


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ix

Series Preface

There will always be a need for analyzing methods of food compounds and properties. Current trends in analyzing methods are automation, increasing the speed of analyses, and miniaturization. The unit of detection has evolved over the years from micrograms to picograms.

A classical pathway of analysis is sampling, sample preparation, cleanup, derivatiza-tion, separation, and detection. At every step, researchers are working and developing new methodologies. A large number of papers are published every year on all facets of analysis. So there is need for books gathering information on one kind of analysis tech-nique or on analysis methods of a specific group of food components.

The scope of the CRC series on Food Analysis and Properties aims at bringing out a range of books edited by distinguished scientists and researchers who have significant experience in scientific pursuits and critical analysis. This series is designed to provide state-of-the-art coverage on topics such as

1. Recent analysis techniques of a range of food components 2. Developments and evolutions in analysis techniques related to food 3. Recent trends in analysis techniques of specific food components and/or a group

of related food components 4. The understanding of physical, chemical, and functional properties of foods

The book Flow Injection Analysis of Food Additives is the first volume of this series.I am happy to be a series editor of such books for the following reasons:

• I am able to pass on my experience in editing high-quality books related to food.• I get to know colleagues from all over the world more personally.• I continue to learn about interesting developments in food analysis.

A lot of work is involved in the preparation of a book. I have been assisted and sup-ported by a number of people, all of whom I would like to thank. I would especially like to thank the team at CRC Press, with a special word of thanks to Steve Zollo, senior editor.

Many, many thanks to all the editors and authors of this volume and future volumes. I appreciate very much all their effort, time, and willingness to do a great job.

I dedicate this series to

• My wife, for her patience with me (and all the time I spent on my computer).• All patients suffering from prostate cancer. Knowing what this means, I am hop-

ing they will have some relief.

Leo M.L. Nollet


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xi

Foreword

Flow injection analysis is more than analytical technique. It is a platform for the majority of analytical methods.

G. D. Christian and A. Townshend

It is not by accident that the majority of the contributors to this outstanding monograph come from Spain. And it is not a coincidence that from 23 monographs published worldwide to date, the only ones that address the real-life applications of FIA, namely, Flow Injection Analysis of Pharmaceuticals (J. M. Clatayud), Flow Injection Analysis of Marine Samples (M. C. Yebra-Biurrun), and now Flow Injection Analysis of Food Additives, originate from Spain, where, 30 years ago, the pioneering work of M. Valcarcel and Luque de Castro laid the foundation for the acceptance of FIA as an important tool for chemical analysis.

While the discovery of a new analytical technique is exciting and self-rewarding, the real test of any novel technique is its acceptance by those who use it in real-life situations. And this is why the contribution of the Spanish research community is so important—it documents the applicability of the FIA technique in diverse fields of research and technology.

This monograph is truly unprecedented in its scope, both in terms of content and the breadth of the collective expertise. Its editors, Claudia Ruiz-Capillas and Leo M.L. Nollet, assembled a team of 80 authors from 14 countries to compose a work in 36 chapters of which the first six deal with FIA techniques, while the body of the work is focused on the ways in which a wide variety of samples and analytes can be assayed. The methods listed include preservatives, antioxidants, sweeteners, colorants, flavor enhancers, and other spe-cies. And this is where the lasting value of this exceptional book is to be found—in the detailed description of the amazing variety of underlying chemistries on which the individual assay protocols are based. As flow-based methodology and instrumentation evolve, their older versions are becoming obsolete; however, the chemistry of the underly-ing chemical reactions will remain the cornerstone on which the selective and sensitive assay protocols are based.

It must have been a Herculean task to orchestrate this multitude of talents spread across the globe and communicate in multiple languages. The editors are to be con-gratulated for bringing all these contributions to a successful conclusion and creating this work. I am sure that the result will be appreciated by many, not only in the current generation, but also in future generations of analytical chemists.

Jaromir (Jarda) Ruzicka Department of Oceanography

University of Hawaii, Honolulu


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xiii

Preface

During the past few years, the study of additives has become of great interest in different areas of research (nutrition, health, food technology, agricultural, etc.) worldwide. In the food industry, the use of additives is widespread, including a wide range of preservatives, antioxidants, sweeteners, colorants, flavor enhancers, emulsifiers, etc. Additives are used every day in the elaboration, processing, and conservation of food products for their dif-ferent functions. The useful functions of these additives are important for maintaining food and beverage quality and characteristics that consumers demand, keeping food safe from farm to fork. However, some of these additives, such as nitrite and sulfite, present potential implications for human health. Therefore, the use of additives in foods and beverages is regulated by national and international authorities. The European Union and the U.S. Food and Drug Administration (FDA) have established a list of additives or a Food Additive Status List, respectively, according to their function. These agencies regulate additives in the manufacture of food products, assigning them an E number. This regulation tries to fix the levels of use so that these compounds fulfill a useful pur-pose (are effective) and at the same time are safe for the consumer. On the other hand, the European Food Safety Authority has established an acceptable daily intake (ADI) of different additives, fixing the amount that can be ingested without adverse effects on human health. In this sense, the levels of additives used should also be rigorously controlled and/or tested to maintain the characteristic of the foods to which they are added and to ensure consumer safety.

There are a number of methodologies for determining the different kinds of additives in foods and beverages, among them ion chromatography, gas chromatography, high-performance liquid chromatography, capillary electrophoresis, and enzymatic reactions. Most of these methods are expensive or less precise, or require complex instrumenta-tion to work successfully, and this limits their use to the laboratory for routine analysis. However, among these existing methodologies, flow injection analysis (FIA) has many advantages, with great potential as an analytical methodology but also with some limita-tions and challenges. The FIA system was first described by Ruzicka and Hansen in 1975 and offers interesting advantages such as versatility, flexible accuracy, and suitability for a fast routine analysis of a large number of samples with high precision. Affordably priced and easy to use, it requires minimum intervention by the operator and lower con-sumption of samples and reactants. This is especially important when working with toxic or expensive reactants. It can be installed online and is compatible with a large number of detectors. This methodology responds to the growing demand for the mechanization and automation of analysis made by many laboratories faced with the challenge of the increasing number of routine analyses required. These advantages make FIA an impor-tant alternative to conventional methods for routine laboratory analysis, official institu-tions, and industry applications.


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xiv Preface

This book was proposed based on the importance of the determination of additives and the possible application of FIA for their determination. The objective of this book is to provide an overview/review of the possible applications of FIA as a useful tool for analyzing additives in foods and beverages. It is intended to be a compilation of useful FIA techniques as important alternatives to conventional methods in routine laboratory analysis.

No previous book has addressed both FIA and food additives. FIA is not a new topic, and there are some books on FIA, but these generally focus mainly on the theoretical basis and principles of FIA and on the design of equipment, instrumentation, manifold, setting mechanism, and so on. On the other hand, there are many books on food addi-tives, but both these topics have been approached separately. However, the advantage of this book is the combination (link) of these two topics. This book aims to combine the analytical technique description itself and the direct application in the determination of food additives. It addresses the more important additives used in foods and beverages, and additives used every day in the food industry all over the world. This book provides the first review of measurements of additives and other substances by FIA in relation to the use of additives in food. It is intended to be an important manual for research, indus-try, and official administration laboratories.

This book consists of ten sections. The first section provides an introduction to the topic; reviews the origin of FIA, including recent developments and future trends. It dis-cusses technical aspects of the study of SIA, miniaturization, and automation: nanotech-nology; multicommutated FIA, and the combination of FIA and other analytical systems. The next six sections discuss the determination of additives. These sections are divided based on the official classification of additives according to function by the EU. Section II covers the study of preservatives with chapters on nitrates, nitrites, sulfites, sorbic acid and sorbates, benzoic acid, benzoates, parabens, acetic acid, acetates and lactic acid. Sections III and IV deal with the study of antioxidants; Section III with synthetic anti-oxidants (with chapters on BHT, BHA, TBHQ, propyl, octyl, dodecyl, gallates, phos-phoric acid and phosphates, and lactates); and Section IV with natural antioxidants (with chapters on tartaric acid, ascorbic acid (vitamin C), vitamin E, phenolic compounds, flavonoids, and glutathione). Section V discusses sweeteners (with chapters on aspartame, sorbitol, acesulfame-K, cyclamate, and saccharin). Section VI discusses colorants and dyes (with chapters on riboflavin and quinoline and sunset yellow). Section VII discusses flavor enhancers (with chapters on monosodium glutamate, IMP, and GMP). Finally, in Sections VIII, IX, and X, the reader finds a review of the determination of antioxidant capacity (FRAP, ABTS, etc.), antimicrobial effects (TVBN, TMA, biogenic amines, etc.), and acidity by FIA, respectively. These determinations are not proper determinations of additives (with E numbers or without). However, these determinations are in relation to the use of additives in food (e.g., antioxidant or antimicrobial). These parameters or substances are very important in research and in the industry; some of them are used as quality control indices in food.

All chapters are organized in the same way: The first part begins with a small intro-duction in relation to the importance of the additive or compound in question in foods and beverages and discusses the legislation affecting their use and control. The second part focuses on the determination of the compound or additive by FIA in different foods or beverages, with sample preparation and extraction from a food/beverage on the one hand and FIA methods used for the separation and detection on the other.

We hope that the information in this book will be novel and will serve as a useful guide and reference source for research scientists in the food industry and other scientific


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xvPreface

areas, academia, government, and official laboratories, as well as graduate and postgrad-uate students from various disciplines (veterinary medicine, chemistry, pharmacy, biol-ogy, food technology, etc.); regulatory agencies that use very affordable and easy-to-use technologies such as FIA; and those who are actively engaged in the analysis of foods and beverages to ensure both their safety and quality. Also, the book is meant for individuals interested in learning more about the determination of additives by FIA. In addition, we hope this book can help in the development of some of these methodologies.

The editors would like to thank all the contributors, who are well known in the world of FIA. They have collaborated to communicate their knowledge and experience to serve the readers of this book. We greatly appreciate their cooperation. We would also like to thank CRC Press, Taylor & Francis Group, for their encouragement and help in editing.

Claudia Ruiz-Capillas would like to thank Dr. Leo M.L. Nollet for granting her the opportunity to be his coeditor on this book and to share his extensive knowledge on this subject. Claudia would also like to thank Professors Jaromir Ruzicka and Elo Harald Hansen, who were the first authors of a publication on FIA. Professor Ruzicka encour-aged Claudia all the time and agreed to write a foreword for this book; this was an honor. Thanks to F. Jiménez-Colmenero and A. M. Herrero for their advice and suggestions.

Finally, Claudia thanks her family, especially her mother, for her tolerance and time.

Claudia Ruiz-CapillasLeo M.L. Nollet


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xvii

Editors

Claudia Ruiz-Capillas earned her BSc degree from the Faculty of Veterinary Sciences of the Complutense University of Madrid (UCM), Spain and her MSc degree in food science (Faculty of Veterinary Sciences of the UCM). She has been working for several years on the production of biogenic amines and free amino acids in fish and meat products stored under different manufacturing and storage conditions. Dr. Ruiz-Capillas received her PhD degree in veterinary science from the UCM in 1997. She was a postdoc scholar (1997–1999) at the International Fisheries Institute in Hull University in the United Kingdom. The focus of her research was on flow injection analysis (FIA), and was done as part of the FAIR CT 96.3253 “QUALPOISS 2 project” (title: The Evaluation of a Simple, Cheap, Rapid Method of Non-Protein Nitrogen Determination in Fish Products through the Processing/Merchandising Chain). Presently, she is a research scientist at the Department of Products at the Meat and Meat Products Science and Technology Laboratory at the Institute of Food Science Technology and Nutrition (ICTAN-CSIC) of the Spanish Science Research Council (CSIC). Dr. Ruiz-Capillas’s current research is focused on developing healthy meat products and improving their quality (reducing additives, biogenic amines, etc.). She has participated in various national and interna-tional research projects, taking the lead on some of them, and has more than 90 SCI scientific contributions in food science and technology to her credit. She has coauthored various chapters in published books, and is a guest editor of the Special Issue Journal of Chemistry. Dr. Ruiz-Capillas has supervised PhD theses and given lectures at confer-ences, seminars, courses, and master classes.

Leo M.L. Nollet earned his MS (1973) and PhD (1978) degrees in biology from the Katholieke Universiteit Leuven, Belgium.

Dr. Nollet is the editor and associate editor of a number of books. He edited the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis (Marcel Dekker, New York—now CRC Press, Taylor & Francis Group). The last edi-tion of Handbook of Food Analysis is a two-volume book. He also edited Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, 3rd edition (CRC Press).

He has coedited two books with F. Toldrá: Advanced Technologies for Meat Processing (CRC Press, 2006) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley, 2007). He has coedited with M. Poschl the book Radionuclide Concentrations in Foods and the Environment (CRC Press, 2006).

He has coedited several books with Y. H. Hui and other colleagues: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and


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xviii Editors

second editions; Blackwell Publishing–Wiley, 2006, 2012), and Handbook of Fruit and Vegetable Flavors (Wiley, 2010).

He edited Handbook of Meat, Poultry and Seafood Quality (first and second edi-tions; Blackwell Publishing–Wiley, 2007, 2012).

From 2008 to 2011, he published with F. Toldrá five volumes in animal product–related books: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also with F. Toldrá, he coedited two volumes in 2011: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin (both from CRC Press). In 2012, they were coauthors of Handbook of Analysis of Active Compounds in Functional Foods, CRC Press.

He coedited with Hamir Rathore Handbook of Pesticides: Methods of Pesticides Residues Analysis (2009), Pesticides: Evaluation of Environmental Pollution (2012), and Biopesticides Handbook (2015), CRC Press.

His other completed book projects are Food Allergens: Analysis, Instrumentation, and Methods with A. van Hengel (CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley–Blackwell, 2011).

His recent projects are Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects and Risks with D. Lambropoulou (Wiley, 2014).


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xix

Contributors

Carolina C. AcebalDepartment of ChemistryNational University of the SouthBuenos Aires, Argentina

Eduardo Santos AlmeidaInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Elisa Isabel Vereda AlonsoDepartment of Analytical ChemistryUniversity of MálagaMálaga, Spain

Célia M.G. AmorimDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Alberto N. AraújoDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Mihaela Badea-DoniBiotechnology DepartmentNational Institute for Research and

Development in Chemistry and Petrochemistry—ICECHIM

Bucharest, Romania

Luísa BarreirosUCIBIO, REQUIMTEDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

L.R. BragaInstitute of ChemistryUniversity of Brasilia-UnB Brasilia, Brazil

Juan Carlos BravoDepartment of Analytical SciencesNational University of Distance

Education (UNED)Madrid, Spain

Susana CampuzanoDepartment of Analytical ChemistryComplutense University of MadridMadrid, Spain

Dayene do Carmo CarvalhoInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Jessica Avivar CerezoI+D DepartmentSciware Systems, S.L.Bunyola, Spain

Luciana M. CoelhoDepartment of ChemistryFederal University of GoiásGoiás, Brazil

Nívia M.M. CoelhoInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil


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xx Contributors

Felipe ConzueloDepartment of Analytical ChemistryComplutense University of MadridMadrid, Spain

Andrei Florin DanetDepartment of Analytical ChemistryUniversity of BucharestBucharest, Romania

Vitor de Cinque AlmeidaCentro de Ciências ExatasDepartamento de QuímicaUniversidade Estadual de MaringáParaná, Brazil

Hilda Ledo de MedinaLaboratorio de Química Ambiental Universidad del Zulia Estado Zulia, Venezuela

Sérgio Antônio Lemos de MoraesInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Alberto de OliveiraInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Helen Cristine de RezendeInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Amparo García de TorresDepartment of Analytical ChemistryUniversity of MálagaMálaga, Spain

A.C.B. DiasInstitute of ChemistryGroup of Automation Chemometrics and Environmental

Chemistry (AQQUA Group)University of Brasilia-UnBBrasilia, Brazil

Jesús Senén DurandDepartment of Analytical SciencesNational University of Distance Education

(UNED)Madrid, Spain

Anastasios EconomouDepartment of ChemistryNational and Kapoditrian University of

AthensAthens, Greece

Pilar FernándezDepartment of Analytical SciencesNational University of Distance Education

(UNED)Madrid, Spain

Alejandrina GallegoDepartment of Analytical SciencesNational University of Distance Education

(UNED)Madrid, Spain

Rosa Ma GarcinuñoDepartment of Analytical SciencesNational University of Distance Education

(UNED)Madrid, Spain

Juan Godoy-NavajasAnalytical Chemistry DepartmentInstitute of Fine Chemistry and

NanochemistryUniversity of CórdobaCórdoba, Spain

Agustina Gómez-HensAnalytical Chemistry DepartmentInstitute of Fine Chemistry and

NanochemistryUniversity of CórdobaCórdoba, Spain

David González-GómezDepartment of Analytical SciencesNational University of Distance Education

(UNED)Madrid, Spain


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xxiContributors

Hideki HakamataDepartment of Analytical ChemistrySchool of PharmacyTokyo University of Pharmacy and Life

SciencesTokyo, Japan

Ana M. Herrero Department of Products Institute of Food Science, Technology and

Nutrition (ICTAN-CSIC)Madrid, Spain

Francisco Jiménez-ColmeneroDepartment of ProductsInstitute of Food Science, Technology and

Nutrition (ICTAN-CSIC)Madrid, Spain

Yon Ju-NamCollege of Engineering Chemical EngineeringSwansea University Swansea, United Kingdom

Isao KarubeSchool of Bioscience and BiotechnologyTokyo University of TechnologyTokyo, Japan

Akira KotaniDepartment of Analytical ChemistrySchool of PharmacyTokyo University of Pharmacy and Life


Fumiyo Kusu Department of Analytical ChemistrySchool of PharmacyTokyo University of Pharmacy and Life


Adriana G. ListaDepartment of ChemistryNational University of the SouthBuenos Aires, Argentina

Luís M. MagalhãesUCIBIO, REQUIMTEDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Sara S. MarquesUCIBIO, REQUIMTEDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Víctor Cerdà MartínLaboratory of Environmental and

Analytical Chemistry (LQA2)University of the Balearic IslandsPalma de Mallorca, Spain

Alessandro Campos Martins Centro de Ciências ExatasDepartamento de QuímicaUniversidade Estadual de MaringáParaná, Brazil

Kiyoshi MatsumotoDepartment of Applied Microbial

TechnologySojo UniversityKumamoto, Japan

M. Conceição B.S.M. MontenegroDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Basil K. MunjanjaDepartment of Applied ChemistryNational University of Science and

TechnologyBulawayo, Zimbabwe

Rodrigo Alejandro Abarza MunozInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Abdul NabiDepartment of ChemistryUniversity of Balochistan Balochistan, Pakistan


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xxii Contributors

Emine NakilciogluFood Engineering DepartmentEge UniversityIzmir, Turkey

Leo M.L. NolletRetired University College GhentGent, Belgium

Jesus J. OjedaExperimental Techniques CentreInstitute of Materials and ManufacturingBrunel UniversityUxbridge, United Kingdom

Gracy Kelly Faria OliveiraInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Semih OtlesFood Engineering DepartmentEge UniversityIzmir, Turkey

José Manuel Cano PavónDepartment of Analytical ChemistryUniversity of MálagaMálaga, Spain

María PedreroDepartment of Analytical ChemistryComplutense University of MadridMadrid, Spain

José M. PingarrónDepartment of Analytical ChemistryComplutense University of MadridMadrid, Spain

Paula C.A.G. PintoDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Inês RamosUCIBIO, REQUIMTEDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Salette ReisUCIBIO, REQUIMTEDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

A. Julio ReviejoDepartment of Analytical ChemistryComplutense University of MadridMadrid, Spain

Eduardo Mathias RichterInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Jose Manuel Estela Ripoll Laboratory of Environmental and

Analytical Chemistry (LQA2)University of the Balearic IslandsPalma de Mallorca, Spain

Claudia Ruiz-CapillasDepartment of Products Institute of Food Science,

Technology and Nutrition (ICTAN-CSIC)

Madrid, Spain

M. Lúcia M.F.S. SaraivaDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Marcela A. SegundoUCIBIO, REQUIMTEDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

L.K. ShpigunKurnakov Institute of General and

Inorganic Chemistry Russian Academy of SciencesMoscow, Russia

Raquel Maria Ferreira SousaInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil


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xxiiiContributors

Kiyoko TakamuraDepartment of Analytical ChemistrySchool of PharmacyTokyo University of Pharmacy and Life


Thiago Faria TorminInstitute of ChemistryFederal University of UberlandiaMinas Gerais, Brazil

Ildikó V. TóthUCIBIO, REQUIMTEDepartment of Chemical SciencesUniversity of PortoPorto, Portugal

Marek TrojanowiczDepartment of ChemistryUniversity of WarsawandLaboratory of Nuclear Analytical MethodsInstitute of Nuclear Chemistry and

TechnologyWarsaw, Poland

Mohammad YaqoobDepartment of ChemistryUniversity of Balochistan Balochistan, Pakistan

M. Carmen Yebra-BiurrunDepartment of Analytical ChemistryUniversity of Santiago de CompostelaSantiago de Compostela, Spain

Wataru YoshidaSchool of Bioscience and BiotechnologyTokyo University of TechnologyTokyo, Japan


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Flow Injection Analysis of Food AdditivesContentsSeries PrefaceForewordPrefaceEditorsContributors

flow injection analysis of food additives · chapter 23 determination of aspartame and sorbitol 449...

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