Potentiometric determination of pero-xocompounds in mayonnaise

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dc.citation.epage153
dc.citation.issue2
dc.citation.journalTitleChemistry, Technology and Application of Substances
dc.citation.spage149
dc.contributor.affiliationВолинський національний університет імені Лесі Українки
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationLesya Ukrainka Volyn National University
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorСавчук, Т. І.
dc.contributor.authorКорольчук, С. І.
dc.contributor.authorКормош, Ж. О.
dc.contributor.authorЮрченко, О. М.
dc.contributor.authorПанченко, Ю. В.
dc.contributor.authorSavchuk, T. I.
dc.contributor.authorKorolchuk, S. I.
dc.contributor.authorKormosh, Zh. O.
dc.contributor.authorYurchenko, O. M.
dc.contributor.authorPanchenko, Yu.
dc.coverage.placenameLviv
dc.coverage.placenameLviv
dc.date.accessioned2025-03-05T07:39:11Z
dc.date.created2005-03-01
dc.date.issued2005-03-01
dc.description.abstractРозроблено I3-чутливий сенсор із використанням як електродоактивної речовини йонного асоціату трийодиду нейтрального червоного. Досліджено основні електроаналітичні характеристики сенсора. Встановлено, що робочий інтервал pH сенсора – 2–12. Інтервал лінійності електродної функції становить 9×10–5–1×10–1 моль/л, крутизна 51–59 mV/pC. Досліджено селективність трийодидного сенсора методом “окремих розчинів”. Розроблена методика потенціометричного титрування дає змогу визначати пероксосполуки та пероксидне число у майонезі в присутності тартрат-, цитрат-, бензоат-, саліцилат-, оксалат-, фталат-іонів, глюкози, гліцину, гістидину, аспірину.
dc.description.abstractI3-sensitive sensor was developed, where the ionic acetate of the neutral red triiodide was used as the electrodoactive substance. The main electroanalytical characteristics of the sensor have been studied. It is established that the operating interval of the pH of the chain is 2–12. The interval of linearity of the electrode function is 9×10–5 – 1×10–1 mol/l, the slope is 51–59 mV/pC. The selectivity of the triiodide sensor by the “individual-solutions” method has been studied. The method of potentiometric titration allows to determine peroxo compounds and peroxide number in mayonnaise in the presence of tartrate, citrate, benzoate, salicylate, oxalate, phthalate ions, glucose, glycine, histidine, aspirin.
dc.format.extent149-153
dc.format.pages5
dc.identifier.citationPotentiometric determination of pero-xocompounds in mayonnaise / T. I. Savchuk, S. I. Korolchuk, Zh. O. Kormosh, O. M. Yurchenko, Yu. Panchenko // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2022. — Vol 5. — No 2. — P. 149–153.
dc.identifier.citationenPotentiometric determination of pero-xocompounds in mayonnaise / T. I. Savchuk, S. I. Korolchuk, Zh. O. Kormosh, O. M. Yurchenko, Yu. Panchenko // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2022. — Vol 5. — No 2. — P. 149–153.
dc.identifier.doidoi.org/10.23939/ctas2022.02.149
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/63647
dc.language.isoen
dc.publisherLviv Politechnic Publishing House
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry, Technology and Application of Substances, 2 (5), 2022
dc.relation.ispartofChemistry, Technology and Application of Substances, 2 (5), 2022
dc.relation.references1. DSTU 4487-2005 National Standardization. Mayonnaise [Valid from 2005-11-25]. Kyiv, 2005. 17 p.
dc.relation.references2. Regional Standardization. Mayonnaise. CODEX STAN 168-1989 [Теxт]. 16 р. (Regional European Standard).
dc.relation.references3. National Standardization. Mayonnaise. PS:3947-1997 [Теxт]. Pakistan standard specification.
dc.relation.references4. National Standardization. Mayonnaise. GSO 05/DS 1316/2002 [Теxт]. Standardization organization for G.C.C (GSO). 7 р.
dc.relation.references5. Commercial item description "mayonnaise, salad dressing, and tartar sauce". A-A-20140D. [Теxт]. - The U. S. Department of Agriculture (USDA).
dc.relation.references6. Chaban, N. (2012). Ukraine has begun developing a new standard for mayonnaise and mayonnaise sauces. Oil and fat complex, 2(37), 52.
dc.relation.references7. DSTU 7525:2014. Voda pytna. Vymohy ta metody kontroliuvannia yakosti [Valid from 2014-10-25]. Kyiv, 2011. 13 p.
dc.relation.references8. DSTU 4492. Oliia soniashnykova. Tekhnichni umovy [Valid from 2017-06-27]. Kyiv, 2017. 44 p.
dc.relation.references9. Mirzanajafi-Zanjani, M., Yousefi, M., Ehsani, A. (2019). Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr., 7(8), 2471-2484. DOI: https://doi.org/10.1002/fsn3.1132
dc.relation.references10. Anamaria, M. (2019). The influence of different factors on the quality of mayonnaise. Analele Universităţii din Oradea, Fascicula: Ecotoxicologie, Zootehnie şi Tehnologii de Industrie Alimentara, 18 (A), 75-83. DOI: https://doi.org/10.1007/s10068-016-0248-7
dc.relation.references11. Narayana, B., Pasha, C., Cherian, T., Mathew, M. (2006). Spectrophotometric method for the determination of iodate using methylene blue as chromogenic eagent. Bull. Chem. Soc. Ethiop., 20(1),143-147. DOI: https://doi.org/10.4314/bcse.v20i1.21153
dc.relation.references12. DSTU No. 4570:2006. Zhyry roslynni ta olii. Metod vyznachennia peroksydnoho chysla [Valid from 2007-01-1]. Kyiv, 2007. 9 p.
dc.relation.references13. Depree, J. , Savage, G. (2001). Physical and flavor stability of mayonnaise. Trends in Food Science & Technology, 12, 157-163. DOI: https://doi.org/10.1016/S0924-2244(01)00079-6
dc.relation.references14. Kucherepa, N., Shemet, V., Drahonyuk, M., Chuyko, I. (2012). Methods for determining the physical and oxidative stability of mayonnaise. Scientific Bulletin Lesya Ukrainka Volyn National University, 17, 123-127.
dc.relation.references15. Saleba, L. (2018). Research of quality indicators of mayonnaise. Bulletin of KhNTU, 64(1), 134-139.
dc.relation.references16. Hetrysha, O., Nemirich, O., Valyako, O. (2015). Aspects of domestic and foreign normative documents on mayonnaise. Scientific works of OnAFT, 42(2), 262-265.
dc.relation.references17. Kormosh, Zh., Savchuk, T. (2012). New potentiometric sensor for the determination of iodine species. Material science for the determination of iodine species, 32, 2286-2291. DOI: https://doi.org/10.1016/j.msec.2012.06.016
dc.relation.references18. Kormosh, Zh., Savchuk, T., Korolchuk, S., Basel, Ya. (2013). Sensor for determination of food additive E-917. Scientific Bulletin Lesya Ukrainka Volyn National University, 23 (272), 17-20.
dc.relation.referencesen1. DSTU 4487-2005 National Standardization. Mayonnaise [Valid from 2005-11-25]. Kyiv, 2005. 17 p.
dc.relation.referencesen2. Regional Standardization. Mayonnaise. CODEX STAN 168-1989 [Text]. 16 r. (Regional European Standard).
dc.relation.referencesen3. National Standardization. Mayonnaise. PS:3947-1997 [Text]. Pakistan standard specification.
dc.relation.referencesen4. National Standardization. Mayonnaise. GSO 05/DS 1316/2002 [Text]. Standardization organization for G.C.C (GSO). 7 r.
dc.relation.referencesen5. Commercial item description "mayonnaise, salad dressing, and tartar sauce". A-A-20140D. [Text], The U. S. Department of Agriculture (USDA).
dc.relation.referencesen6. Chaban, N. (2012). Ukraine has begun developing a new standard for mayonnaise and mayonnaise sauces. Oil and fat complex, 2(37), 52.
dc.relation.referencesen7. DSTU 7525:2014. Voda pytna. Vymohy ta metody kontroliuvannia yakosti [Valid from 2014-10-25]. Kyiv, 2011. 13 p.
dc.relation.referencesen8. DSTU 4492. Oliia soniashnykova. Tekhnichni umovy [Valid from 2017-06-27]. Kyiv, 2017. 44 p.
dc.relation.referencesen9. Mirzanajafi-Zanjani, M., Yousefi, M., Ehsani, A. (2019). Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr., 7(8), 2471-2484. DOI: https://doi.org/10.1002/fsn3.1132
dc.relation.referencesen10. Anamaria, M. (2019). The influence of different factors on the quality of mayonnaise. Analele Universităţii din Oradea, Fascicula: Ecotoxicologie, Zootehnie şi Tehnologii de Industrie Alimentara, 18 (A), 75-83. DOI: https://doi.org/10.1007/s10068-016-0248-7
dc.relation.referencesen11. Narayana, B., Pasha, C., Cherian, T., Mathew, M. (2006). Spectrophotometric method for the determination of iodate using methylene blue as chromogenic eagent. Bull. Chem. Soc. Ethiop., 20(1),143-147. DOI: https://doi.org/10.4314/bcse.v20i1.21153
dc.relation.referencesen12. DSTU No. 4570:2006. Zhyry roslynni ta olii. Metod vyznachennia peroksydnoho chysla [Valid from 2007-01-1]. Kyiv, 2007. 9 p.
dc.relation.referencesen13. Depree, J. , Savage, G. (2001). Physical and flavor stability of mayonnaise. Trends in Food Science & Technology, 12, 157-163. DOI: https://doi.org/10.1016/S0924-2244(01)00079-6
dc.relation.referencesen14. Kucherepa, N., Shemet, V., Drahonyuk, M., Chuyko, I. (2012). Methods for determining the physical and oxidative stability of mayonnaise. Scientific Bulletin Lesya Ukrainka Volyn National University, 17, 123-127.
dc.relation.referencesen15. Saleba, L. (2018). Research of quality indicators of mayonnaise. Bulletin of KhNTU, 64(1), 134-139.
dc.relation.referencesen16. Hetrysha, O., Nemirich, O., Valyako, O. (2015). Aspects of domestic and foreign normative documents on mayonnaise. Scientific works of OnAFT, 42(2), 262-265.
dc.relation.referencesen17. Kormosh, Zh., Savchuk, T. (2012). New potentiometric sensor for the determination of iodine species. Material science for the determination of iodine species, 32, 2286-2291. DOI: https://doi.org/10.1016/j.msec.2012.06.016
dc.relation.referencesen18. Kormosh, Zh., Savchuk, T., Korolchuk, S., Basel, Ya. (2013). Sensor for determination of food additive E-917. Scientific Bulletin Lesya Ukrainka Volyn National University, 23 (272), 17-20.
dc.relation.urihttps://doi.org/10.1002/fsn3.1132
dc.relation.urihttps://doi.org/10.1007/s10068-016-0248-7
dc.relation.urihttps://doi.org/10.4314/bcse.v20i1.21153
dc.relation.urihttps://doi.org/10.1016/S0924-2244(01)00079-6
dc.relation.urihttps://doi.org/10.1016/j.msec.2012.06.016
dc.rights.holder© Національний університет “Львівська політехніка”, 2022
dc.subjectI3-чутливий сенсор
dc.subjectнейтральний червоний
dc.subjectйонний асоціат
dc.subjectелектродна функція
dc.subjectкрутизна
dc.subjectпероксосполуки
dc.subjectпероксидне число
dc.subjectпотенціометричне титрування
dc.subjectI3-sensitive sensor
dc.subjectneutral red
dc.subjectionic acetate
dc.subjectelectrode function
dc.subjectdensity
dc.subjectperoxo compounds
dc.subjectperoxide number
dc.subjectpotentiometric titration
dc.titlePotentiometric determination of pero-xocompounds in mayonnaise
dc.title.alternativeПотенціометричне визначення пероксосполук у майонезі
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2022. – Vol. 5, No. 2