Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/19860 |
Resumo: | The present work aimed to evaluate the robustness of qualitative tests of frauds of addition of chlorine/hypochlorite, hydrogen peroxide and starch in raw milk, which parameters have the greatest influence on these analytical methods, and to evaluate the influence of time and mode of preservation of intentionally adulterated samples. The effects of the variation of some parameters of the analytical procedures were evaluated, making combinations between the different factors, determining the degree of influence of these variations on the tests. The stability time of the frauds in the samples was evaluated, keeping them under refrigeration (3±2 °C) and carrying out the tests on the same day, and under freezing (≤ -18 °C) for 5, 9 and 15 days, later analyzed, verifying if the frauds were detected. According to the results, it could be observed that the chlorine/hypochlorite detection method was adequate, detecting the addition of the adulterant in all combinations of variables and in all forms of conservation of the samples. The method for detecting the addition of hydrogen peroxide proved to be adequate for the samples analyzed immediately (< 24 h), detecting the presence of the substance in all combinations. However, the method did not detect the presence of peroxide in the combinations for the frozen samples, indicating that the method can generate false negatives in samples that are not fresh. The starch detection method did not detect the presence of this contaminant in all combinations of variables. The combinations that used only a drop of the Lugol’s iodine solution showed false negatives, so the amount of added solution is a critical variable for the method. However, for the other combinations, the method proved to be adequate for both fresh and frozen samples, detecting the addition of starch, regardless of storage time. |
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Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation formEnsayos cualitativos para la determinación de fraude en leche cruda: evaluación de la influencia de los parámetros analíticos de los ensayos y la estabilidad de las muestras en función del tiempo y forma de conservaciónEnsaios qualitativos de determinação de fraudes em leite cru: avaliação da influência de parâmetros analíticos dos ensaios e da estabilidade das amostras em função do tempo e forma de preservaçãoAdulteraciónAlmidónAnálisis cualitativoHipocloritoPeróxido de hidrogeno.AdulteraçãoAmidoAnálise qualitativaHipocloritoPeróxido de hidrogênio.AdulterationHypochloriteHydrogen peroxideQualitative analysisStarch.The present work aimed to evaluate the robustness of qualitative tests of frauds of addition of chlorine/hypochlorite, hydrogen peroxide and starch in raw milk, which parameters have the greatest influence on these analytical methods, and to evaluate the influence of time and mode of preservation of intentionally adulterated samples. The effects of the variation of some parameters of the analytical procedures were evaluated, making combinations between the different factors, determining the degree of influence of these variations on the tests. The stability time of the frauds in the samples was evaluated, keeping them under refrigeration (3±2 °C) and carrying out the tests on the same day, and under freezing (≤ -18 °C) for 5, 9 and 15 days, later analyzed, verifying if the frauds were detected. According to the results, it could be observed that the chlorine/hypochlorite detection method was adequate, detecting the addition of the adulterant in all combinations of variables and in all forms of conservation of the samples. The method for detecting the addition of hydrogen peroxide proved to be adequate for the samples analyzed immediately (< 24 h), detecting the presence of the substance in all combinations. However, the method did not detect the presence of peroxide in the combinations for the frozen samples, indicating that the method can generate false negatives in samples that are not fresh. The starch detection method did not detect the presence of this contaminant in all combinations of variables. The combinations that used only a drop of the Lugol’s iodine solution showed false negatives, so the amount of added solution is a critical variable for the method. However, for the other combinations, the method proved to be adequate for both fresh and frozen samples, detecting the addition of starch, regardless of storage time.La adulteración de la leche cruda es un problema económico-social, donde la adición de sustancias inapropiadas puede causar efectos nocivos para la salud humana o incluso hacer inviable el consumo/procesamiento de la leche. El uso de técnicas de detección de estos fraudes que sean robustas y sensibles, así como el uso de métodos adecuados de almacenamiento/estabilización de las muestras, es fundamental para que los fraudes y adulteraciones sean detectados y reprimidos. Teniendo esto en cuenta, el presente trabajo tuvo como objetivo evaluar la robustez de las pruebas cualitativas de fraudes de adición de cloro/hipoclorito, peróxido de hidrógeno y almidón en la leche cruda, qué parámetros tienen la mayor influencia en estos métodos analíticos, y evaluar la influencia el momento y el modo de conservación de las muestras adulteradas intencionadamente. Se evaluaron los efectos de la variación de algunos parámetros de la marcha analítica, realizando combinaciones entre los diferentes factores, determinando el grado de influencia de estas variaciones en las pruebas. Se evaluó el tiempo de estabilidad de los fraudes en las muestras, manteniéndolas en refrigeración (3±2 ° C), realizando las pruebas el mismo día, y bajo congelación (≤ -18 ° C) durante 5, 9 y 15 días, y posteriormente analizados, verificando si se detectaron los fraudes. De acuerdo con los resultados, se puede observar que el método de detección de cloro/hipoclorito fue adecuado, detectando la adición del adulterante en todas las combinaciones de variables y en todas las formas de conservación de las muestras. El método de detección de la adición de peróxido de hidrógeno resultó adecuado para las muestras analizadas inmediatamente (<24 h), detectando la presencia de la sustancia en todas las combinaciones. Sin embargo, el método no detectó la presencia de peróxido en las combinaciones para las muestras congeladas, lo que indica que el método puede generar falsos negativos en muestras que no son frescas. El método de detección de adición de almidón no detectó la presencia de este contaminante en todas las combinaciones de variables. Las combinaciones que usaron una gota de la solución de Lugol mostraron falsos negativos, por lo que la cantidad de solución agregada es una variable crítica para el método. Sin embargo, para las otras combinaciones, el método demostró ser adecuado tanto para muestras frescas como congeladas, detectando la adición de almidón, independientemente del tiempo de almacenamiento.A adulteração do leite cru é um problema de ordem econômico-social, onde a adição de substâncias indevidas pode provocar efeitos deletérios à saúde humana ou mesmo inviabilizar o consumo/processamento do leite. A utilização de técnicas de detecção destas fraudes que sejam robustas e sensíveis, bem como o emprego de métodos adequados de armazenamento/estabilização das amostras, é fundamental para que fraudes e adulterações sejam detectadas e reprimidas. Com isto em vista, o presente trabalho teve como objetivo avaliar a robustez dos ensaios qualitativos de fraudes de adição de cloro/hipoclorito, peróxido de hidrogênio e amido em leite cru, quais os parâmetros de maior influência sobre estes métodos analíticos, e avaliar a influência do tempo e modo de preservação das amostras adulteradas intencionalmente. Avaliou-se os efeitos da variação de alguns parâmetros da marcha analítica, realizando combinações entre os diversos fatores, determinando o grau de influência destas variações sobre os ensaios. Avaliou-se o tempo de estabilidade das fraudes nas amostras, mantendo-as sob refrigeração (3±2 °C), realizando os ensaios no mesmo dia, e sob congelamento (≤ -18 °C) por 5, 9 e 15 dias, sendo posteriormente analisadas, verificando se as fraudes eram detectadas. De acordo com os resultados, pode-se observar que o método de detecção de cloro/hipoclorito foi adequado, detectando a adição do adulterante em todas as combinações de variáveis e em todas as formas de conservação das amostras. O método para detecção da adição de peróxido de hidrogênio mostrou-se adequado para as amostras analisadas imediatamente (< 24 h), detectando a presença da substância em todas as combinações. No entanto, o método não detectou a presença de peróxido nas combinações para as amostras congeladas, indicando que o método pode gerar falsos-negativos em amostras que não sejam frescas. O método de detecção da adição de amido não detectou a presença deste contaminante em todas as combinações de variáveis. As combinações que utilizaram uma gota da solução de Lugol apresentaram falsos-negativos, de forma que a quantidade de solução adicionada é uma variável crítica para o método. No entanto, para as demais combinações, o método mostrou-se adequado tanto para as amostras frescas como as congeladas, detectando a adição de amido, independentemente do tempo de armazenamento.Research, Society and Development2021-09-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1986010.33448/rsd-v10i11.19860Research, Society and Development; Vol. 10 No. 11; e450101119860Research, Society and Development; Vol. 10 Núm. 11; e450101119860Research, Society and Development; v. 10 n. 11; e4501011198602525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/19860/17717Copyright (c) 2021 Juliana de Araujo; Cláudia Andréia Gräff; Wendel Paulo Silvestrehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAraujo, Juliana deGräff, Cláudia AndréiaSilvestre, Wendel Paulo2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19860Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:40.227830Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form Ensayos cualitativos para la determinación de fraude en leche cruda: evaluación de la influencia de los parámetros analíticos de los ensayos y la estabilidad de las muestras en función del tiempo y forma de conservación Ensaios qualitativos de determinação de fraudes em leite cru: avaliação da influência de parâmetros analíticos dos ensaios e da estabilidade das amostras em função do tempo e forma de preservação |
| title |
Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form |
| spellingShingle |
Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form Araujo, Juliana de Adulteración Almidón Análisis cualitativo Hipoclorito Peróxido de hidrogeno. Adulteração Amido Análise qualitativa Hipoclorito Peróxido de hidrogênio. Adulteration Hypochlorite Hydrogen peroxide Qualitative analysis Starch. |
| title_short |
Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form |
| title_full |
Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form |
| title_fullStr |
Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form |
| title_full_unstemmed |
Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form |
| title_sort |
Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form |
| author |
Araujo, Juliana de |
| author_facet |
Araujo, Juliana de Gräff, Cláudia Andréia Silvestre, Wendel Paulo |
| author_role |
author |
| author2 |
Gräff, Cláudia Andréia Silvestre, Wendel Paulo |
| author2_role |
author author |
| dc.contributor.author.fl_str_mv |
Araujo, Juliana de Gräff, Cláudia Andréia Silvestre, Wendel Paulo |
| dc.subject.por.fl_str_mv |
Adulteración Almidón Análisis cualitativo Hipoclorito Peróxido de hidrogeno. Adulteração Amido Análise qualitativa Hipoclorito Peróxido de hidrogênio. Adulteration Hypochlorite Hydrogen peroxide Qualitative analysis Starch. |
| topic |
Adulteración Almidón Análisis cualitativo Hipoclorito Peróxido de hidrogeno. Adulteração Amido Análise qualitativa Hipoclorito Peróxido de hidrogênio. Adulteration Hypochlorite Hydrogen peroxide Qualitative analysis Starch. |
| description |
The present work aimed to evaluate the robustness of qualitative tests of frauds of addition of chlorine/hypochlorite, hydrogen peroxide and starch in raw milk, which parameters have the greatest influence on these analytical methods, and to evaluate the influence of time and mode of preservation of intentionally adulterated samples. The effects of the variation of some parameters of the analytical procedures were evaluated, making combinations between the different factors, determining the degree of influence of these variations on the tests. The stability time of the frauds in the samples was evaluated, keeping them under refrigeration (3±2 °C) and carrying out the tests on the same day, and under freezing (≤ -18 °C) for 5, 9 and 15 days, later analyzed, verifying if the frauds were detected. According to the results, it could be observed that the chlorine/hypochlorite detection method was adequate, detecting the addition of the adulterant in all combinations of variables and in all forms of conservation of the samples. The method for detecting the addition of hydrogen peroxide proved to be adequate for the samples analyzed immediately (< 24 h), detecting the presence of the substance in all combinations. However, the method did not detect the presence of peroxide in the combinations for the frozen samples, indicating that the method can generate false negatives in samples that are not fresh. The starch detection method did not detect the presence of this contaminant in all combinations of variables. The combinations that used only a drop of the Lugol’s iodine solution showed false negatives, so the amount of added solution is a critical variable for the method. However, for the other combinations, the method proved to be adequate for both fresh and frozen samples, detecting the addition of starch, regardless of storage time. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-09-06 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/19860 10.33448/rsd-v10i11.19860 |
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https://rsdjournal.org/index.php/rsd/article/view/19860 |
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10.33448/rsd-v10i11.19860 |
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eng |
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eng |
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https://rsdjournal.org/index.php/rsd/article/view/19860/17717 |
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Copyright (c) 2021 Juliana de Araujo; Cláudia Andréia Gräff; Wendel Paulo Silvestre https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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Copyright (c) 2021 Juliana de Araujo; Cláudia Andréia Gräff; Wendel Paulo Silvestre https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 11; e450101119860 Research, Society and Development; Vol. 10 Núm. 11; e450101119860 Research, Society and Development; v. 10 n. 11; e450101119860 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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