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7917959 
Journal Article 
Qualitative and quantitative electroanalysis of synthetic phenolic antioxidant mixtures in edible oils based on their acid-base properties 
Noel Robledo, S; Alicia Zón, M; Daniel Ceballos, C; Fernández, H 
2011 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
127 
3 
1361-1369 
English 
25214139 
WOS:000289046300066 
A simple electroanalytical method using square wave voltammetry at a Pt band ultramicroelectrode to perform a qualitative and quantitative analysis of different synthetic antioxidant mixtures permitted by official regulations in edible oils is proposed. The methodology was based on the comparison of voltammetric signals obtained in acetonitrile+0.1M (C4H9)4NF6P with those recorded in the same reaction medium when different aliquots of (C4H9)4NOH were added to allow a qualitative differentiation between antioxidants. Firstly, studies on solutions prepared from commercial reagents were carried out. Then, the results obtained were transferred to the analysis of a real matrix, i.e., an edible olive oil. From real samples spiked with a known amount of different synthetic antioxidant mixtures, we could deduce the presence of these antioxidants by comparing results obtained in the neutral medium with those obtained after the successive addition of base. The standard addition method was used to quantify the individually spiked synthetic antioxidants in the real sample. Recovery percentages were between 88% and 118%. The reproducibility was 1.5%, 3.1%, 4.1% and 4.1% in ACN+0.1M TBAHFP and 1.5%, 4.6%, 6.6% and 2.5% in Bz/EtOH (1:2)+0.1M H2SO4 for TBHQ, BHA, BHT and PG, respectively. The repeatability was 1% for PG in both media. These parameters show a good system performance.