Page 214 - Analytical method for food addtives

11

E310–12: Gallates

11.1 Introduction

The major food groups contributing to dietary intake of gallates are snacks, sauces,
fats and oils with the maximum permitted level of 400 mg/kg being allowed in
dietary supplements and chewing gum. The ADI for gallates is 0.5 mg/kg body
weight/day.

11.2 Methods of analysis
There are numerous methods published for the determination of gallates (propyl,
octyl and dodecyl) in foodstuffs. The majority of these methods are applicable to
foods and are HPLC, 1–10 micellar electrokinetic chromatography (MECC), 11,12
16
15
17
spectrophotometric, 13,14 voltammetric, TLC and colorimetric. A summary of
these is given in Table 11.1, together with the matrices to which the methods apply.
If statistical parameters for these methods were available these have been
summarised in Table 11.2.
Two of these methods 1,17 have been adopted as AOAC official methods. The
liquid chromatographic method for the analysis of gallates in oils, fats and butter
oil was collaboratively trialled. The method consists of phenolic antioxidants
1,2
being extracted into acetonitrile. The extract is concentrated and diluted with 2-
propanol. Antioxidants are separated by liquid chromatography and measured by
UV detection at 280 nm. The procedure for this method is given in the Appendix
and the performance characteristics are given in Table 11.3.

11.3 Recommendations

There are many methods available for the analysis of gallates in fatty foods and the