A Simple Method For Determination Of Erythritol, Maltitol, Xylitol, And Sorbitol In Sugar-free Chocolates By Capillary Electrophoresis With Capacitively Coupled Contactless Conductivity Detection

dc.creatorCoelho
dc.creatorAline Guadalupe; de Jesus
dc.creatorDosil Pereira
dc.date2016
dc.datenov
dc.date2017-11-13T13:55:05Z
dc.date2017-11-13T13:55:05Z
dc.date.accessioned2018-03-29T06:08:34Z
dc.date.available2018-03-29T06:08:34Z
dc.identifierElectrophoresis. Wiley-blackwell, v. 37, p. 2986 - 2991, 2016.
dc.identifier0173-0835
dc.identifier1522-2683
dc.identifierWOS:000388598700010
dc.identifier10.1002/elps.201600263
dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1002/elps.v37.22/issuetoc
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/329571
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1366596
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionIn this work, a novel and simple analytical method using capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection ((CD)-D-4) is proposed for the determination of the polyols erythritol, maltitol, xylitol, and sorbitol in sugar-free chocolate. CE separation of the polyols was achieved in less than 6 min, and it was mediated by the interaction between the polyols and the borate ions in the background electrolyte, forming negatively charged borate esters. The extraction of the polyols from the samples was simply obtained using ultra-pure water and ultrasonic energy. Linearity was assessed by calibration curves that showed R-2 varying from 0.9920 to 0.9976. The LOQs were 12.4, 15.9, 9.0, and 9.0 mu g/g for erythritol, maltitol, xylitol, and sorbitol, respectively. The accuracy of the method was evaluated by recovery tests, and the obtained recoveries varied from 70 to 116% with standard deviations ranging from 0.2 to 19%. The CE-(CD)-D-4 method was successfully applied for the determination of the studied polyols in commercial samples of sugar-free chocolate.
dc.description37
dc.description22
dc.description2986
dc.description2991
dc.descriptionFundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAFESP) [2013/22485-6, 2013/22127-2]
dc.descriptionConselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [305318/2012-8]
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageEnglish
dc.publisherWiley-Blackwell
dc.publisherHoboken
dc.relationElectrophoresis
dc.rightsfechado
dc.sourceWOS
dc.subjectDiet
dc.subjectElectrochemical Detection
dc.subjectLow-calories Foods
dc.subjectSugar Alcohol
dc.titleA Simple Method For Determination Of Erythritol, Maltitol, Xylitol, And Sorbitol In Sugar-free Chocolates By Capillary Electrophoresis With Capacitively Coupled Contactless Conductivity Detection
dc.typeArtículos de revistas


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