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Published on: July 14, 2017
Rapid quantitative method for total brominated vegetable oil in soft drinks using ion chromatography
Ashraf A Yousef1, Alaa B Abbas, Bassam Sh Badawi
1Food Chemistry Unit, Public Health Laboratories Dep, M.O.H, PO Box 5540 Safatt, Code 13056, Kuwait.
Summary
A new ion chromatography method accurately quantifies total brominated vegetable oil (BVO) in soft drinks. This rapid technique offers improved accuracy and fewer errors than previous methods for BVO analysis.
Area of Science:
- Analytical Chemistry
- Food Science
Background:
- Brominated vegetable oil (BVO) is a food additive used for stabilizing citrus oils in beverages.
- Concerns exist regarding the safety and accurate quantification of BVO in food products.
Purpose of the Study:
- To develop a simple, quantitative, and rapid analytical method for total BVO.
- To apply the method for determining BVO content in commercial soft drinks.
Main Methods:
- Ion chromatography (IC) with suppressed conductivity detection was employed.
- BVO was extracted using diethyl ether and treated with zinc dust in acetic acid.
- Quantification was performed by measuring the inorganic bromide anion.
Main Results:
- Recoveries for BVO extraction ranged from 92.5% to 98.5%.
- Linear calibration curves (r² = 0.998) were achieved with low variability (CV < 5%).
- The method demonstrated limits of detection (LOD) and quantification (LOQ) of 250 and 750 µg/L, respectively.
- BVO levels in commercial soft drinks varied from 1.8 to 14.510 mg/L.
Conclusions:
- The developed IC method is a reliable and efficient tool for total BVO determination in soft drinks.
- This method offers advantages over existing techniques, with fewer sources of error.
- The findings provide valuable data on BVO content in the beverage market.
