Cassava-based materials for matrix solid phase dispersion: An alternative for sample preparation in food analysis

Cassava-based food ingredients were evaluated as candidate materials to be used as matrix solid phase dispersion (MSPD) for sample preparation. Cassava starch, tapioca, and tapioca pearls (TP) were applied in MSPD sample preparation of several food matrices such as mussels, fish, cooked ham, sausages, and animal feed (laying mash) for the determination of pharmaceuticals, preservatives, and polycyclic aromatic hydrocarbons by liquid chromatography coupled to tandem mass spectrometry or capillary electrophoresis. The performance of the new cassava-based solid phases was compared to other materials, such as diatomaceous earth, cellulose, cork powder, and a commercial polymer (Q-matrix® Hydra). The following parameters were used to select the most appropriate solid phases for each assay: fat removal, accuracy for certified reference material analysis, interferents presence in blank samples extract, signal to noise ratio, signal enhancement, and signal suppression. Best results were observed for cassava starch, except for nitrite and nitrate analysis, where the use of cellulose have led to the best sample preparation performance. Electronic microscopy of the materials and the mixture matrix and solid phase confirmed the adequate dispersion of the matrix on cassava starch. In conclusion, cassava-based solid phases were suitable for MSPD, allowing cheaper, greener, and abundant alternatives to sample preparation.