Quality control of cheese samples for the presence of natamycin preservative - A natural deep eutectic solvent (NADES) based extraction coupled with HPLC

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dc.authoridHaq, Hameed/0000-0002-1363-7997
dc.contributor.authorUl Haq, Hameed
dc.contributor.authorAltunay, Nail
dc.contributor.authorTuzen, Mustafa
dc.contributor.authorBoczkaj, Grzegorz
dc.date.accessioned2024-10-26T18:09:12Z
dc.date.available2024-10-26T18:09:12Z
dc.date.issued2024
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractA new protocol for the determination of natamycin - an antifungal agent used as a food preservative - in cheese samples - is described. This new method is based on a natural deep eutectic solvent (NADES) green extraction procedure. High-performance liquid chromatography (HPLC) was used for detection and quantification. NADESs with different molar ratios were evaluated for efficient and selective extraction. NADES made of thymol and nonanoic acid (1:1) revealed to be the best extracting solvent. All significant analytical parameters - pH, temperature, NADES volume, time for sonication were optimized using Plackett-Burman (PB) and central composite design (CCD) - response surface methodology (RSM). Optimum conditions for extraction were pH 7, temperature 25 degrees C, NADES volume 4.5 mL for 20 mL sample, and sonication time 10 mins. The developed method has a satisfactory linearity of 2-80.4 mg/kg, limits of detections (LOD), and limit of quantification (LOQ) of 0.45 and 1.45 mg/kg respectively. Under optimized conditions, the sample preparation procedure takes 12 mins. The method was found selective due to the unique and representative features of DESs. Furthermore, the extracts are analyzed by HPLC which provides a second very effective separation step, assuring the selectivity of the method. Validation of the method confirms the robustness and reproducibility of the NADES-based extraction coupled with the HPLC method demonstrating the effectiveness of NADES. The findings of this work contribute to the field of food safety and quality control, offering a novel and efficient approach to the detection of natamycin in cheese samples.
dc.description.sponsorshipNational Sci- ence Center, Warsaw, Poland [UMO-2018/30/E/ST8/00642]
dc.description.sponsorshipThe authors acknowledge the financial support from National Sci- ence Center, Warsaw, Poland; grant number UMO-2018/30/E/ST8/00642.
dc.identifier.doi10.1016/j.jfca.2024.106101
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85186570620
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2024.106101
dc.identifier.urihttps://hdl.handle.net/20.500.12418/29981
dc.identifier.volume129
dc.identifier.wosWOS:001200507700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood analysis
dc.subjectGreen chemistry
dc.subjectNatamycin analysis
dc.subjectPreservatives
dc.subjectFood additives
dc.subjectFood stability
dc.titleQuality control of cheese samples for the presence of natamycin preservative - A natural deep eutectic solvent (NADES) based extraction coupled with HPLC
dc.typeArticle

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