ANALYSIS OF FENPROPATHRIN, LAMBDA-CYHALOTHRIN, AND CHLOROTHALONIL IN POTATO AND TOMATO SAMPLES USING GAS CHROMATOGRAPHY WITH AN ELECTRON CAPTURE DETECTOR

Objective: This study aimed to analyze pesticide contents in potato and tomato samples.Methods: In the present study, we determined the presence of the pesticides fenpropathrin, lambda-cyhalothrin, and chlorothalonil in conventionaland organic potatoes and tomatoes using a gas chromatograph equipped with an electron capture detector and validated the associated methods.Acetone-based extraction was performed using the Dutch mini-Luke method with minimal weights and volumes.Results: Validation tests showed a range of 70–120% and precision of ≤20%, and linearity tests on the three standard pesticides gave r values of≥0.9990 for all three pesticides. Limit of detection and limit of quantitation values showed high sensitivity, although in vegetable sample analyses,none of the three pesticides were detected.Conclusion: Our data show that the chosen method for analysis of the pesticides fenpropathrin, lambda-cyhalothrin, and chlorothalonil in potatoesand tomatoes is valid and that the marketed potatoes and tomatoes meet the SNI 7313: 2008 standard for Maximum Limits of Pesticide Residues onAgricultural Products†and the associated Japanese standard

Analisis Formalin Dalam Sampel Ikan Dan Udang Segar Dari Pasar Muara Angke

The use of formalin as a food additive has been prohibited by the ministry of health asstipulated in The Indonesia Ministry of Health Regulations No.722/Menkes/Per/IV/88. However, in recent years the Indonesian authorities have found trace amounts offormalin as a preservative in perishable foods such as fish and shrimp. The aim of thisresearch is to identify the use of formalin in fresh fish and shrimp samples sold inMuara Angke Market as the fresh seafood market in Jakarta. The first step of thisresearch was formalin identification in fish and shrimp samples and continued byquantitative analysis to assure the results obtained. Qualitative determination of formalinwas carried out by Schryver reagent and the quantitative determination wascarried out spectrophotometrically using Nash reagent. Validation of UV-Vis spectrophotometricmethod for determination of formalin showed that Nash reagent wassuitable to determine formalin. The limit of detection, limit of quantitation, andcoefficient of variation for formalin were 0,0102 mg/L, 0,0341 mg/L, and 0,09%,respectively. Recovery of formalin in fish samples was 89,79-109,58% and shrimpsamples was 82,11-97,76%. Qualitative determination in six fish samples and sixshrimp samples showed negative results and the quantitative analysis confirmed thatformalin was not found in the fresh fish and shrimp samples from Muara AngkeMarket

DEVELOPMENT AND VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF METHYLISOTHIAZOLINONE AND METHYLCHLOROISOTHIAZOLINONE IN COSMETIC PRODUCTS USING MATRIX SOLID-PHASE DISPERSION COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY

Objective: This study was to develop the first simultaneous method for quantification of MI and MCI by using matrix solid-phase dispersion (MSPD) as an extraction technique followed by gas chromatography-tandem mass spectrometry (GC-MS) in cosmetic products to support that law enforcement. Methods: The MI and MCI were extracted from the cosmetic sample by using matrix solid-phase dispersion technique with alumina as solid sorbent and ethyl acetate as eluent. After being isolated, MI and MCI from the samples were analyzed using GC-MS equipped with DB-5MS capillary column. Results: The validated method for both leave-on and rinse-off cosmetic showed that MI and MCI recoveries were between 97.87-103.15 %, relative standard deviation (RSD) values were lower than 11%, and limit of quantitation (LOQ) values for the leave-on product were 0.96 µg/ml and 1.95 µg/ml and for rinse-off products were 0.56 µg/ml and 1.49 µg/ml for MI and MCI, respectively. Conclusion: This purposed analytical method for determining MI and MCI in cosmetic products using MSPD-GC-MS complies with the validation acceptance criteria

DETECTION OF BISPHENOL A CONTAMINATION IN CANNED CARBONATED BEVERAGES BY GAS CHROMATOGRAPHY

Objective: The purpose of this study was to develop sensitive, selective, and valid methods for the detection of bisphenol A (BPA) contamination inbeverage samples using gas chromatography (GC)-flame ionization.Methods: The optimized analysis system employed a long HP-1 capillary column (30 m, inner diameter 0.25 mm, film thickness 0.25 μm), gradientcolumn temperature (150°C–260°C at 10°C/min), and nitrogen as a carrier gas (1 mL/min). Samples were prepared for analysis using ethyl acetateas the extraction solvent.Results: This method yielded a linearity coefficient of 0.9998, while the limit of detection (LOD) and limit of quantitation (LOQ) were 0.287 μg/mL and0.956 μg/mL, respectively. All validation parameters, including linearity, selectivity, accuracy, precision, LOD, and LOQ, meet recognized acceptabilitycriteria. Contamination analysis showed that one of the three beverage brands tested contained 2.4090 μg/mL BPA, and contamination was evenhigher after heating.Conclusion: BPA contamination may occur in canned beverages, especially under improper storage conditions. This GC-based BPA detection systemmay be useful for the detection of BPA contamination in consumer beverages

ANALYSIS OF BISPHENOL A IN INDONESIAN CANNED FOOD BY GAS CHROMATOGRAPHY

Objective: This study aimed to design and optimize a gas chromatography-flame ionization detection (GC-FID) method to determine the bisphenol A (BPA)content in Indonesian canned food samples.Methods: GC with Hewlett-Packard-1 capillary columns (length, 30 m; inside diameter, 0.25 mm; and film thickness, 0.25 μm) was used with a columntemperature of 150°C that was programmed to increase by 10°C/min to 260°C. Injector and detector temperatures were 280 and 300°C, respectively,the gas flow rate was 1.0 mL/min, and injection volume was 3.0 μL. Three types of canned food samples were prepared by ethyl acetate extraction andstored under four different conditions (4–8°C, 25–30°C, 40°C for 30 min, and 40°C for 60 min) to determine BPA migration levels.Results: Method validation (system compatibility, selectivity, calibration curve linearity, accuracy, and precision) was acceptable for BPAconcentrations ranging from 2 to 15 μg/mL, with a coefficient of correlation of 0.99983. The limits of detection and quantitation were 0.287 and0.956 μg/mL, respectively. Only one canned food sample type (Group A) showed BPA contamination under all storage conditions and exceeded therecommended guidelines for daily ingestion.Conclusion: The optimized GC-FID method was selective and relatively sensitive in the detection and quantitation of BPA. Furthermore, higherstorage temperatures and durations increased the level of BPA migration into food

FORMULATION AND IN VITRO SKIN PENETRATION OF A SOLID LIPID NANOPARTICLE GEL CONTAINING COFFEA ARABICA EXTRACT

Objective: The extract of Coffea contains caffeine that could be used for its anticellulite activity. This study aimed to formulate a Coffea arabicagrounds residue extract into a solid lipid nanoparticles (SLNs) gel dosage form and examine the physical stability and in vitro skin penetration of theformulation.Methods: Coffee grounds residue (CGR) extracts were made into three SLN formulations with different glycerin monostearate (GMS) concentrationsof 1%, 2%, and 3%. The SLN F2 formulation was a gel created by high-pressure homogenization (HPH). The in vitro penetration assessed using Franzdiffusion cells and the physical stability of the SLN extract gels was compared with those of the nonsense extract gel.Results: Formulation F2 with 2% GMS had a mean particle size (PS) of 60.3 nm, a polydispersity index (PDI) of 0.278, and zeta potential of −32±1.40.The PS for the SLN gel after HPH was 159 nm and the PDI was 0.211. Cycling and mechanical tests showed that the SLN gel was physically stable. Thecumulative amount of caffeine penetrated in vitro was 5.55±0.08 for the CGR-SLN gel and 4.18±0.08 for the CGR gel.Conclusions: The amount of caffeine penetrated into rat skin was greater for the CGR-SLN gel than for the CGR gel

PREPARATION AND CHARACTERIZATION OF HYDROXYPROPYL METHYLCELLULOSE PRODUCED FROM α-CELLULOSE BETUNG BAMBOO (DENDROCALAMUS ASPER) AND IT’S EVALUATION ON GEL FORMULATION

Objective: This study aim to obtain the optimum condition of preparation of hydroxypropyl methylcellulose (HPMC) produced from α-cellulose betung bamboo, physicochemical properties of HPMC powder and its characteristics in a gel formulation. Methods: HPMC of betung bamboo (HPMC BB) were optimized by central composite design (CCD) using three variables (sodium hydroxide concentration, dimethyl sulfate concentration, and temperature) and five levels (0,±1, and±α). The suggested optimum condition was subjected to further characterization. HPMC BB was characterized using Fourier transform infrared (FTIR) spectrometry, particle size analyzer (PSA), x-ray diffraction (XRD), scanning electron microscope (SEM) and compared to HPMC 60SH as the reference. Then, HPMC BB was used as a gelling agent in a gel formulation and the gel was evaluated, including appearance and homogeneity, pH, viscosity, and spreadability. Results: Optimum condition of preparation of HPMC BB was using sodium hydroxide 27.68% (w/v) and 1.26 ml dimethyl sulfate (based on 1 g α-cellulose) at 58.11 °C which resulted in molar substitution 0.21 and degree of substitution 2.09. The results showed that HPMC BB was a fine powder with yellowish-white color, odorless and tasteless, pH 7.02, residue on ignition 1.39%, methoxy groups content 28.56%, hydroxypropoxy groups content 7.09%, mean particle size 98.595 μm, loss on drying 3.62%, and moisture content 7.47%. Flow properties of HPMC BB classified in the fair category. The infrared spectrum and diffraction patterns were relatively similar to HPMC 60SH. The gel has a good homogeneity and spreadability and viscosity 142.5 mPa⋅s. pH 6.37. Conclusion: Based on the comparison to reference, HPMC BB showed relatively similar physicochemical and powder properties. However, HPMC BB is not recommended as a gelling agent in gel formulation because it has a low viscosity

KOJIC ACID PRODUCTION USING MIXED CULTURES OF ASPERGILLUS ORYZAE AND ASPERGILLUS TAMARII

Objective: This study aimed to find the optimum kojic acid fermentation conditions using combination cultures of Aspergillus oryzae and Aspergillustamarii.Methods: Screening of the best mixed cultures was performed using yeast extract medium with 5% (w/v) glucose. Fermentation conditionswere optimized by varying carbon and nitrogen sources, pH of medium, inoculum ratio, and aeration. Aeration was varied using 50 and 100 mLof medium in 100 and 250 mL Erlenmeyer flasks, respectively. Kojic acid was analyzed using thin-layer chromatography-densitometry and UV-Visspectrophotometry.Results: Kojic acid produced from mixed cultures yielded 0.1396 gg−1, while sole cultures of A. oryzae and A. tamarii yielded 0.0329 gg−1 and0.1001 gg−1, respectively. Of the nine fermentation mediums, the best carbon and nitrogen sources were sucrose and yeast extract. From the threevariations of pH, pH 3.5 was the optimum pH value. From the three ratios of inoculum concentration, a ratio of 2:3 (A. oryzae:A. tamarii) was the bestratio. Aeration was varied using 50 and 100 mL of medium in 100 and 250 mL Erlenmeyer flasks, respectively. Aeration of 100 mL medium in 250 mLErlenmeyer flask was selected as the best aeration that produced 6.559 g/L kojic acid.Conclusion: The highest concentration of kojic acid was obtained by mixing cultures of A. oryzae and A. tamarii in a ratio of 2:3, using sucrose andyeast extract as the substrates at pH 3.5 and semiaerobic condition

FORMULATION AND STABILITY STUDY OF BLACK CUMIN (NIGELLA SATIVA L.) SEED OIL EMULSION USING SUCROSE PALMITATE AS EMULSIFIER

Objective: An emulsion of black cumin seed oil was developed using an orally safe surfactant, sucrose palmitate, to make it more comfortable to consume.  Methods: The emulsion was made using a 3% concentration of sucrose palmitate to emulsify 5% (F1) and 7.5% (F2) black cumin seed oil to the developed stable emulsion. The hedonic test was applied to 30 panelists, showing the accepted formulation. Results: The pH value of each formulation degraded during 12 w of storage. The formula of 5% oil (F1) has better physical stability, and its bioactive component, Thymoquinone, showed a slight degradation on the first day. But it showed a rapid degradation after 60 d of storage due to its instability in a solution. The F1 formula (mean = 3.1667) is more preferred than the F2 formula (mean = 3) of the 1-5 hedonic scale, with the significance score (p) valued less than 0.05 and considered to be significantly different from its original form. Conclusion: The emulsion of black cumin oil can be developed and more comfortable to consume

VALIDATION AND ANALYSIS OF DIALLYL DISULFIDE AND DIALLYL TRISULFIDE IN GARLIC (ALLIUM SATIVUM L.) USING GAS CHROMATOGRAPHY

Objective: The purpose of this research was to optimize and validate a method for measuring the levels of diallyl disulfide (DADS) and diallyl trisulfide(DATS) in garlic and single clove garlic.Methods: The analysis was performed using gas chromatography (GC) equipped with an HP-1 column and a flame ionization detector. The initialcolumn temperature was set at 140°C and increased at 1°C/min to 180°C. The injector and detector temperatures were set to 200°C, the carrier gasflow rate was 0.80 mL/min, and the injection volume was 1.0 μL. The optimized conditions of analysis were then validated which included selectivity,linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ).Results: Using the validated assay and a concentration range of 0.5–20 μg/mL, the coefficient of correlation (r) for DADS was 0.9999 and the LODand LOQ for DADS were 0.3063 μg/mL and 1.0210 μg/mL, respectively. Using the validated assay and a concentration range of 0.5–20 μg/mL, thecoefficient of correlation for DATS was 0.9999 and the LOD and LOQ for DATS were 0.1986 μg/mL and 0.6621 μg/mL, respectively. The percentage ofrecovery was in the range of 98.05–101.76% and coefficient of variation ≤ 2%.Conclusion: This GC method accurately measures the levels of DADS and DATS in garlic