Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of the Brazilian Chemical Society (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000801528 |
Resumo: | In this contribution we propose, for the first time, the use of Methylene Violet 3 RAX dye for the detection and determination of nitrite in cured meats and vegetables. Quantification is based on the decrease in absorbance of the dye, which is proportional to the nitrite concentration. The proposed method presents linear response (r > 0.99) in the range from 1.8 to 9 µmol L-1 of nitrite, with a limit of detection of 0.14 µmol L-1. Satisfactory accuracy with the official Association of Official Agricultural Chemists (AOAC) method was achieved, and the method was successfully applied to a wide range of cured meats and vegetables. The proposed method offers similar or superior performance to other optical methods used for the determination of nitrite in different matrices, with advantage in terms of reduction of chemical waste for each analysis, by minimizing amounts of reagents and products. |
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Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetablesnitritefood analysiscured meatspectrophotometryMethylene Violet 3RAXIn this contribution we propose, for the first time, the use of Methylene Violet 3 RAX dye for the detection and determination of nitrite in cured meats and vegetables. Quantification is based on the decrease in absorbance of the dye, which is proportional to the nitrite concentration. The proposed method presents linear response (r > 0.99) in the range from 1.8 to 9 µmol L-1 of nitrite, with a limit of detection of 0.14 µmol L-1. Satisfactory accuracy with the official Association of Official Agricultural Chemists (AOAC) method was achieved, and the method was successfully applied to a wide range of cured meats and vegetables. The proposed method offers similar or superior performance to other optical methods used for the determination of nitrite in different matrices, with advantage in terms of reduction of chemical waste for each analysis, by minimizing amounts of reagents and products.Sociedade Brasileira de Química2017-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000801528Journal of the Brazilian Chemical Society v.28 n.8 2017reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.21577/0103-5053.20170004info:eu-repo/semantics/openAccessRocha,Caroline O. daPetruci,João Flávio S.Cardoso,Arnaldo A.eng2017-07-18T00:00:00Zoai:scielo:S0103-50532017000801528Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2017-07-18T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables |
title |
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables |
spellingShingle |
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables Rocha,Caroline O. da nitrite food analysis cured meat spectrophotometry Methylene Violet 3RAX |
title_short |
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables |
title_full |
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables |
title_fullStr |
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables |
title_full_unstemmed |
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables |
title_sort |
Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables |
author |
Rocha,Caroline O. da |
author_facet |
Rocha,Caroline O. da Petruci,João Flávio S. Cardoso,Arnaldo A. |
author_role |
author |
author2 |
Petruci,João Flávio S. Cardoso,Arnaldo A. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Rocha,Caroline O. da Petruci,João Flávio S. Cardoso,Arnaldo A. |
dc.subject.por.fl_str_mv |
nitrite food analysis cured meat spectrophotometry Methylene Violet 3RAX |
topic |
nitrite food analysis cured meat spectrophotometry Methylene Violet 3RAX |
description |
In this contribution we propose, for the first time, the use of Methylene Violet 3 RAX dye for the detection and determination of nitrite in cured meats and vegetables. Quantification is based on the decrease in absorbance of the dye, which is proportional to the nitrite concentration. The proposed method presents linear response (r > 0.99) in the range from 1.8 to 9 µmol L-1 of nitrite, with a limit of detection of 0.14 µmol L-1. Satisfactory accuracy with the official Association of Official Agricultural Chemists (AOAC) method was achieved, and the method was successfully applied to a wide range of cured meats and vegetables. The proposed method offers similar or superior performance to other optical methods used for the determination of nitrite in different matrices, with advantage in terms of reduction of chemical waste for each analysis, by minimizing amounts of reagents and products. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000801528 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000801528 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.21577/0103-5053.20170004 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Journal of the Brazilian Chemical Society v.28 n.8 2017 reponame:Journal of the Brazilian Chemical Society (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Journal of the Brazilian Chemical Society (Online) |
collection |
Journal of the Brazilian Chemical Society (Online) |
repository.name.fl_str_mv |
Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
||office@jbcs.sbq.org.br |
_version_ |
1750318179917234176 |