Unit:
Κατεύθυνση Φαρμακευτική Ανάλυση-Έλεγχος ΠοιότηταςLibrary of the School of Science
Author:
Bairaktari-Molyndri Niovi
Supervisors info:
Εμμανουήλ Μικρός, Καθηγητής, Φαρμακευτική, ΕΚΠΑ
Original Title:
Ανάπτυξη και επικύρωση μεθόδου για τον προσδιορισμό των φυσικών προϊόντων α,β θουιόνη, πουλεγόνη και σαφρόλη σε τρόφιμα
Translated title:
Development and validation of a method for the quantitation of the natural products a,b thujone, pulegone and safrole in food
Summary:
The European Food Safety Authority has published a series of opinions concerning certain substances occurring naturally in source materials for flavourings and food ingredients with flavouring properties such as herbs and spices. According to the Committee of Experts these substances raise toxicological concern.
Thus, the Regulation 1334/2008 provides a list of fifteen substances that must not be added as such to food. Also, maximum levels of certain substances are set in specific compound foods. Among these substances are the following: a and b thujone, pulegone and safrole.
In this thesis a method is developed using the Simultaneous Distillation Extraction technique in order to isolate the above mentioned substances from food and drink matrices and subsequently quantify them using the technique of gas chromatography-mass spectrometry (GC-MS). The method was validated and put into practice.
Main subject category:
Science
Keywords:
a, b thujone, pulegone, safrole, SDE, GC-MS, quantitation, flavourings
