Work

A rapid and sensitive spectrophotometric method for the determination of benzoyl peroxide in wheat flour samples

Year: 2015

Type: article

Abstract: A simple, rapid, and sensitive spectrophotometric method for the determination of benzoyl peroxide (BPO) in wheat flour samples was developed. The detection principle is based on BPO reacted with 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) to obtain a blue-green colored product that was detected at 415 nm by spectrophotometry. The effect of factors influencing the color reaction was investigated. Under the selected conditions, the linear range for quantification of BPO was observed between 0.2–1.0 mg L−1 with r2 = 0.998. The limit of detection (LOD) was 0.025 mg L−1. The developed method obtained superior precision (relative standard deviation < 2%) using 11 repeatability at 0.2 mg L−1, 0.6 mg L−1, and 0.8 mg L−1. The proposed methodology was successfully applied to determine BPO in wheat flour samples.

Source: Journal of Food and Drug Analysis

DOI: 10.1016/j.jfda.2015.03.006

Authors: Kraingkrai Ponhong, Sam-ang Supharoek, Watsaka Siriangkhawut, Kate Grudpan

Institutions: Mahasarakham University, Mahidol University, Chiang Mai University

Language: English

Topic: Pesticide Residue Analysis and Safety

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Funders: Chiang Mai University, Mahasarakham University, Office of the Higher Education Commission, Center of Excellence for Innovation in Chemistry