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Salts with Acidic Ions
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The acid-base reaction class has been studied for quite some time. In 1680, Robert Boyle reported traits of acid solutions that included their ability to dissolve many substances, to change the colors of certain natural dyes, and to lose these traits after coming in contact with alkali (base) solutions. In the eighteenth century, it was recognized that acids have a sour taste, react with limestone to liberate a gaseous substance (now known to be CO2), and interact with alkalis to form neutral...
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Development of an HPLC-PDA-based analytical method for quantifying thiodipropionic acid in vegetable oil.

Geun-Hee Cho1, Geon Oh1, Xiaolu Fu1

  • 1Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea.

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Thiodipropionic acid (TDPA) shows potential as a long-acting antioxidant in edible oils, effectively suppressing lipid oxidation. A validated HPLC-PDA method is suitable for monitoring TDPA in food safety assessments.

Keywords:
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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Food Science

Background:

  • Lipid oxidation in edible oils leads to quality degradation.
  • Effective antioxidants are crucial for preserving oil quality.
  • Thiodipropionic acid (TDPA) is a thermally stable compound of interest as a potential food additive.

Purpose of the Study:

  • To develop and validate an HPLC-PDA method for quantifying TDPA in vegetable oils.
  • To assess the antioxidant efficacy of TDPA under accelerated oxidation conditions.
  • To evaluate TDPA's suitability for regulatory monitoring and food safety.

Main Methods:

  • High-Performance Liquid Chromatography with Photodiode Array detection (HPLC-PDA) was developed and validated.
  • Method validation included specificity, linearity, sensitivity, accuracy, and precision assessments.
  • Accelerated oxidation tests were conducted at 60 °C for 12 days, comparing TDPA with BHA and BHT.

Main Results:

  • The HPLC-PDA method showed excellent performance (R² > 0.999) with low detection (0.44 μg/mL) and quantification limits (1.33 μg/mL).
  • TDPA was not detected in 50 commercial vegetable oil samples.
  • TDPA demonstrated sustained lipid oxidation suppression, retaining over 70% of its concentration and outperforming BHA and BHT in long-term efficacy.

Conclusions:

  • TDPA exhibits potential as a long-acting antioxidant in edible oils.
  • The validated HPLC-PDA method is reliable for TDPA quantification in vegetable oils.
  • TDPA warrants further consideration for food additive designation and safety assessment.