Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test

Recently more research attention has been given to glyoxal (GO) and methylglyoxal (MG) in relevant to their role in biological and food systems. In this study, pre-column derivatization using 5,6-diamino-2,4-hydroxypyrimidine sulfate (DDP) for fluorescence detection on HPLC was optimized for fish sa...

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Main Authors: Jetsada Wichaphon, Anupam Giri, Toshiaki Ohshima, Sittiwat Lertsiri
Other Authors: Mahidol University
Format: Article
Published: 2018
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Online Access:https://repository.li.mahidol.ac.th/handle/123456789/33147
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spelling th-mahidol.331472018-11-09T09:17:56Z Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test Jetsada Wichaphon Anupam Giri Toshiaki Ohshima Sittiwat Lertsiri Mahidol University National University Corporation Tokyo University of Marine Science and Technology Agricultural and Biological Sciences Chemical Engineering Engineering Recently more research attention has been given to glyoxal (GO) and methylglyoxal (MG) in relevant to their role in biological and food systems. In this study, pre-column derivatization using 5,6-diamino-2,4-hydroxypyrimidine sulfate (DDP) for fluorescence detection on HPLC was optimized for fish sauce matrix. DDP-GO and DDP-MG derivatives detected had fluorimetric wavelengths coincided with the spectral characteristics reported. Standard addition experiment showed that the detection method was free from interference and matrix effect with good recovery (90-115 %) and precision (less than 8 % RSD at 88-242 ng/mL). Limit of detection for GO and MG were 11.7 and 10.9 ng/mL respectively. Prolonged storage of the fish sauce sample under 4, 25, 40, and 60 °C showed that GO increased at 40 and 60 °C while MG increased at 25, 40, and 60 °C. The results also suggested possible role of molecular oxygen in these formations. Together with GO and MO, browning development and Strecker aldehydes were also monitored. © 2014 Springer Science+Business Media New York. 2018-11-09T01:47:58Z 2018-11-09T01:47:58Z 2014-01-01 Article Journal of Food Measurement and Characterization. Vol.8, No.3 (2014), 241-248 10.1007/s11694-014-9197-0 21934134 21934126 2-s2.0-84905993875 https://repository.li.mahidol.ac.th/handle/123456789/33147 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84905993875&origin=inward
institution Mahidol University
building Mahidol University Library
continent Asia
country Thailand
Thailand
content_provider Mahidol University Library
collection Mahidol University Institutional Repository
topic Agricultural and Biological Sciences
Chemical Engineering
Engineering
spellingShingle Agricultural and Biological Sciences
Chemical Engineering
Engineering
Jetsada Wichaphon
Anupam Giri
Toshiaki Ohshima
Sittiwat Lertsiri
Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test
description Recently more research attention has been given to glyoxal (GO) and methylglyoxal (MG) in relevant to their role in biological and food systems. In this study, pre-column derivatization using 5,6-diamino-2,4-hydroxypyrimidine sulfate (DDP) for fluorescence detection on HPLC was optimized for fish sauce matrix. DDP-GO and DDP-MG derivatives detected had fluorimetric wavelengths coincided with the spectral characteristics reported. Standard addition experiment showed that the detection method was free from interference and matrix effect with good recovery (90-115 %) and precision (less than 8 % RSD at 88-242 ng/mL). Limit of detection for GO and MG were 11.7 and 10.9 ng/mL respectively. Prolonged storage of the fish sauce sample under 4, 25, 40, and 60 °C showed that GO increased at 40 and 60 °C while MG increased at 25, 40, and 60 °C. The results also suggested possible role of molecular oxygen in these formations. Together with GO and MO, browning development and Strecker aldehydes were also monitored. © 2014 Springer Science+Business Media New York.
author2 Mahidol University
author_facet Mahidol University
Jetsada Wichaphon
Anupam Giri
Toshiaki Ohshima
Sittiwat Lertsiri
format Article
author Jetsada Wichaphon
Anupam Giri
Toshiaki Ohshima
Sittiwat Lertsiri
author_sort Jetsada Wichaphon
title Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test
title_short Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test
title_full Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test
title_fullStr Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test
title_full_unstemmed Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test
title_sort determination of glyoxal and methylglyoxal in thai fish sauce and their changes during storage test
publishDate 2018
url https://repository.li.mahidol.ac.th/handle/123456789/33147
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