Environmentally friendly and novel solid-liquid phase microextraction of maneb fungicide in fruits and vegetables.

The dithiocarbamates class has been widely used in agriculture practices because of lower toxicity and instability than organophosphates and carbamates. Among them, the maneb has been used to produce several fruits and vegetables, but its high ingestion can adversely affect human health. This work developed the Solid-Liquid Phase Microextraction (SLPME) for extraction of the maneb in foods sample with posterior determination by Flow injection analysis-Flame Absorption Atomic Spectroscopy (FIA-FAAS). Curve analytical had a linear range from 0.9 to 20.0 µmol L-1 maneb (A = 5.94 × 10-4 C (µmol L-1) + 6.93 × 10-4), good repeatability (4.07%) and reproducibility (3.39%), limits of quantification (5.98 µmol L-1) and detection (0.197 µmol L-1), which was above of the established by regulatory agencies. The extraction of the maneb was performed using 685 µL of the solution of the 1.00 × 10-3 mol L-1 of EDTA, and it has excellent recovery values from 80.85 to 106.51%. Therefore, the developed SLPME demonstrated an alternative environmentally friendly for quickly extracting maneb from food samples (apple, papaya, and tomato).

The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods.

The thermal processing, storage, and transportation of foodstuffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF). The food industry uses this compound as a quality marker, thus increasing the demand for fast and reliable analytical methods for its determination. This review focuses on the formation of HMF in food, its desirable and toxic effects, and recent advances in analytical methods for its determination in foodstuffs. The advantages and limitations of these analytical approaches are discussed relative to the main analytical features.

Current overview and perspectives in environmentally friendly microextractions of carbamates and dithiocarbamates.

Carbamates and dithiocarbamates are two classes of pesticides widely employed in the agriculture practice to control and avoid pests and weeds, hence, the monitoring of the residue of those pesticides in different foodstuff samples is important. Thus, this review presents the classification, chemical structure, use, and toxicology of them. Moreover, it was shown the evolution of liquid- and solid-phase microextractions employed in the extraction of carbamates and dithiocarbamates in water and foodstuff samples. The classification, operation mode, and application of the microextractions of liquid-phase and solid-phase used in their extraction were discussed and related to the analytical parameters and guidelines of green analytical chemistry.

Antidepressants determination using an electroanalytical approach: A review of methods.

Antidepressants are the pharmaceutical compounds used in the treatment of depression, anxiety disorders and all related disturbances promoted by genetic factors, environmental problems or modern lifestyles. Nonetheless, the inadequate ingestion of antidepressants provokes adverse effects in the human body and can contaminate the environment. For this reason, it is necessary to identify and quantify these compounds in biological fluids, natural water, wastewater, and pharmaceutical formulations. Consequently, this review presents the main electroanalytical techniques used in the analysis of antidepressants, indicating the advantages, which include low cost, suitable analytical parameters, simplified sample preparation steps, easy operation and reduced time for completion of the analysis. Reports in specialized literature, published from 2000 to 2020, are presented and some are discussed, demonstrating that the electroanalytical techniques can be employed, with success, in the determination of antidepressants, indicating alternative methodologies to improve analytical parameters and minimize the use and generation of toxic residues.

Analytical methods in food additives determination: Compounds with functional applications.

This work describes the 25 classes of food additives that contain about 230 compounds with technological, sensorial and/or microbiological functionalities. These compounds are added to foods at the processing, packaging and transport steps, to improve the standard of quality, durability and stability of the product and adjust the colour, smell and flavour attributes. Food industries need to follow national and international quality standards that establish the conditions under which food additives may be used, and the food safety is guaranteed by strict quality control. This review describes the analytical techniques used in identification and quantification of food additives in foodstuffs, highlighting the main characteristics of each method (spectroscopy, chromatography and electroanalysis), and indicating the advantages and disadvantages typical of the methods used. Perspectives of the chemical analysis in the food industries are also discussed.