Salt content in bread and dough from northern Portugal: method development and comparison
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.22/2049 |
Resumo: | In the initial stage of this work, two potentiometric methods were used to determine the salt (sodium chloride) content in bread and dough samples from several cities in the north of Portugal. A reference method (potentiometric precipitation titration) and a newly developed ion-selective chloride electrode (ISE) were applied. Both methods determine the sodium chloride content through the quantification of chloride. To evaluate the accuracy of the ISE, bread and respective dough samples were analyzed by both methods. Statistical analysis (0.05 significance level) indicated that the results of these methods did not differ significantly. Therefore the ISE is an adequate alternative for the determination of chloride in the analyzed samples. To compare the results of these chloride-based methods with a sodium-based method, sodium was quantified in the same samples by a reference method (atomic absorption spectrometry). Significant differences between the results were verified. In several cases the sodium chloride content exceeded the legal limit when the chloride-based methods were used, but when the sodium-based method was applied this was not the case. This could lead to the erroneous application of fines and therefore the authorities should supply additional information regarding the analytical procedure for this particular control. |
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Salt content in bread and dough from northern Portugal: method development and comparisonPotentiometryIon-selective electrodeAtomic absorption spectrometrySaltSodium chlorideFood legislationBreadFood analysisFood compositionIn the initial stage of this work, two potentiometric methods were used to determine the salt (sodium chloride) content in bread and dough samples from several cities in the north of Portugal. A reference method (potentiometric precipitation titration) and a newly developed ion-selective chloride electrode (ISE) were applied. Both methods determine the sodium chloride content through the quantification of chloride. To evaluate the accuracy of the ISE, bread and respective dough samples were analyzed by both methods. Statistical analysis (0.05 significance level) indicated that the results of these methods did not differ significantly. Therefore the ISE is an adequate alternative for the determination of chloride in the analyzed samples. To compare the results of these chloride-based methods with a sodium-based method, sodium was quantified in the same samples by a reference method (atomic absorption spectrometry). Significant differences between the results were verified. In several cases the sodium chloride content exceeded the legal limit when the chloride-based methods were used, but when the sodium-based method was applied this was not the case. This could lead to the erroneous application of fines and therefore the authorities should supply additional information regarding the analytical procedure for this particular control.ElsevierRepositório Científico do Instituto Politécnico do PortoPlácido, AlexandraKupers, RuthPaíga, PaulaMagalhães, JúliaNouws, Henri P. A.Delerue-Matos, CristinaOliveira, M. Beatriz P. P.2013-10-01T11:06:58Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.22/2049eng0889-157510.1016/j.jfca.2012.04.004metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-13T12:41:35Zoai:recipp.ipp.pt:10400.22/2049Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:23:09.445633Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Salt content in bread and dough from northern Portugal: method development and comparison |
title |
Salt content in bread and dough from northern Portugal: method development and comparison |
spellingShingle |
Salt content in bread and dough from northern Portugal: method development and comparison Plácido, Alexandra Potentiometry Ion-selective electrode Atomic absorption spectrometry Salt Sodium chloride Food legislation Bread Food analysis Food composition |
title_short |
Salt content in bread and dough from northern Portugal: method development and comparison |
title_full |
Salt content in bread and dough from northern Portugal: method development and comparison |
title_fullStr |
Salt content in bread and dough from northern Portugal: method development and comparison |
title_full_unstemmed |
Salt content in bread and dough from northern Portugal: method development and comparison |
title_sort |
Salt content in bread and dough from northern Portugal: method development and comparison |
author |
Plácido, Alexandra |
author_facet |
Plácido, Alexandra Kupers, Ruth Paíga, Paula Magalhães, Júlia Nouws, Henri P. A. Delerue-Matos, Cristina Oliveira, M. Beatriz P. P. |
author_role |
author |
author2 |
Kupers, Ruth Paíga, Paula Magalhães, Júlia Nouws, Henri P. A. Delerue-Matos, Cristina Oliveira, M. Beatriz P. P. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico do Porto |
dc.contributor.author.fl_str_mv |
Plácido, Alexandra Kupers, Ruth Paíga, Paula Magalhães, Júlia Nouws, Henri P. A. Delerue-Matos, Cristina Oliveira, M. Beatriz P. P. |
dc.subject.por.fl_str_mv |
Potentiometry Ion-selective electrode Atomic absorption spectrometry Salt Sodium chloride Food legislation Bread Food analysis Food composition |
topic |
Potentiometry Ion-selective electrode Atomic absorption spectrometry Salt Sodium chloride Food legislation Bread Food analysis Food composition |
description |
In the initial stage of this work, two potentiometric methods were used to determine the salt (sodium chloride) content in bread and dough samples from several cities in the north of Portugal. A reference method (potentiometric precipitation titration) and a newly developed ion-selective chloride electrode (ISE) were applied. Both methods determine the sodium chloride content through the quantification of chloride. To evaluate the accuracy of the ISE, bread and respective dough samples were analyzed by both methods. Statistical analysis (0.05 significance level) indicated that the results of these methods did not differ significantly. Therefore the ISE is an adequate alternative for the determination of chloride in the analyzed samples. To compare the results of these chloride-based methods with a sodium-based method, sodium was quantified in the same samples by a reference method (atomic absorption spectrometry). Significant differences between the results were verified. In several cases the sodium chloride content exceeded the legal limit when the chloride-based methods were used, but when the sodium-based method was applied this was not the case. This could lead to the erroneous application of fines and therefore the authorities should supply additional information regarding the analytical procedure for this particular control. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 2012-01-01T00:00:00Z 2013-10-01T11:06:58Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.22/2049 |
url |
http://hdl.handle.net/10400.22/2049 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0889-1575 10.1016/j.jfca.2012.04.004 |
dc.rights.driver.fl_str_mv |
metadata only access info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
metadata only access |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131327778258944 |