Evaluation of natamycin in commercial dairy products by a green capillary zone electrophoresis method and confirmation with a Liquid Chromatography-Mass Spectrometry
In the present study, a simple, rapid, sensitive, robust, convenient, economical and environmentally friendly Capillary Zone Electrophoresis (CZE) method based on the use of non-toxic chemicals was developed to monitor the concentrations of natamycin, which is used to prevent mold and yeast that may occur in cheese crust, cheese crumb, yogurt and ayran. Additionally, a LC-ESI-MS method was developed and used for confirmation as well. The validated methods produced excellent results in terms of linearity (R2 > 0.999) and recovery values (ranging from 99.06% to 100.54%) and successfully applied for the analysis of natamycin, according to European regulations and Turkish Food Codex in 14 different brands of ayran, 17 different brands of yogurt and 12 different brands of Kashar cheese collected from local markets. CZE demonstrated flexibility, sensitivity and selectivity, accuracy, robustness, and low cost. The developed CZE method is very advantageous because it is environmentally friendly and economical due to the analysis time and the absence of organic solvents. In addition, the reliability of the study was increased by using the internal standard and possible errors were prevented. Both CZE and LC-MS methods provided good results for natamycin analysis and these methods can be used for natamycin analysis in dairy products and possible pharmaceuticals. Finally, embracing the primary concepts of green chemistry, the proposed technique can be taken into consideration friendly to the nature, sustainable and “reagent-free”. These assays are easily applicable as quality control methods for natural products and pharmaceuticals containing natamycin.
Şanlı, S., Kılıçarslan, S., & Şanlı, N. (2022). Evaluation of natamycin in commercial dairy products by a green capillary zone electrophoresis method and confirmation with a Liquid Chromatography-Mass Spectrometry. Food Bioscience, 50 https://doi.org/10.1016/j.fbio.2022.102114