SavedAdd your journal

Journals / Selcuk Journal of Agriculture and Food Sciences / 2026 / Cilt: 40 Sayı: 2

Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth

Kemik Suyu İçindeki Sodyum, Potasyum ve Kalsiyum Tayini İçin Kılcal Elektroforez ve Alev Fotometrisinin Karşılaştırmalı Değerlendirilmesi

Samiye Alkaya(Hatay Mustafa Kemal University)0009-0001-8148-6502
Sude Bostancı(Hatay Mustafa Kemal University)0009-0002-8916-3764
Nazime Karadeniz(Hatay Mustafa Kemal University)0009-0008-5858-9061
Cansu Sönmez(Hatay Mustafa Kemal University)0009-0000-0883-4550
Ahmet Dursun(Hatay Mustafa Kemal Üniversitesi Ziraat Fakültesi Gıda Mühendisliği)0000-0003-0736-8740
Pages
516–530
Publication Date
2026-08-21
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Overall, the results showed that CE is a reliable, sensitive, and environmentally friendly alternative to FP for the determination of mineral cations in food matrices.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to optimize and validate a capillary electrophoresis (CE) method for the quantification of sodium, potassium, and calcium in bone broth and to compare with flame photometry (FP).
📊
Key Findings & Data:Separation conditions of cations were optimized using response surface methodology considering the influence of temperature (13-27 oC) and voltage (13-27 kV).
💡
Conclusion & Impact:Overall, the results showed that CE is a reliable, sensitive, and environmentally friendly alternative to FP for the determination of mineral cations in food matrices.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Mineraller · Tespit limiti · Hassasiyet

Abstract

This study aimed to optimize and validate a capillary electrophoresis (CE) method for the quantification of sodium, potassium, and calcium in bone broth and to compare with flame photometry (FP). Separation conditions of cations were optimized using response surface methodology considering the influence of temperature (13-27 oC) and voltage (13-27 kV). It has been found that the optimal conditions (18 oC and 20 kV) provided a high theoretical plate number (efficiency) and resolution with acceptable migration times. CE showed higher linearity (R2 >0.998) and lower limits of detection (1.50-3.46 µg/mL) than FP (3.23-10.5 µg/mL). In terms of precision, the FP showed better intra-day repeatability, whereas CE showed better inter-day repeatability, particularly for K+. Recovery values of cations determined in both methods ranged from 93.7% to 109%. When applied to bone broth samples, no significant differences were observed between CE and FP (p >0.05). Na+ was the most abundant mineral, with concentrations of 1037 and 1049 µg/mL determined by FP and CE, respectively, followed by K+ (166 and 158 µg/mL) and Ca2+ (67.3 and 64.2 µg/mL). Overall, the results showed that CE is a reliable, sensitive, and environmentally friendly alternative to FP for the determination of mineral cations in food matrices.

Özet

Bu çalışma, kemik suyunda sodyum, potasyum ve kalsiyumun kantitasyonu için bir kapiler elektroforez (CE) yöntemini optimize etmeyi ve doğrulamayı ve alev fotometrisi (FP) ile karşılaştırmayı amaçlamıştır. Katyonların ayrılma koşulları, sıcaklığın (13-27 °C) ve voltajın (13-27 kV) etkisini dikkate alarak yanıt yüzey metodolojisi kullanılarak optimize edilmiştir. Optimal koşulların (18 °C ve 20 kV), kabul edilebilir göç süreleriyle yüksek teorik plaka sayısı (verimlilik) ve çözünürlük sağladığı bulunmuştur. CE, FP'ye (3,23-10,5 µg/mL) kıyasla daha yüksek doğrusallık (R2 >0,998) ve daha düşük tespit limitleri (1,50-3,46 µg/mL) göstermiştir. Hassasiyet açısından, FP daha iyi gün içi tekrarlanabilirlik gösterirken, CE özellikle K+ için daha iyi günler arası tekrarlanabilirlik göstermiştir. Her iki yöntemde belirlenen katyonların geri kazanım değerleri %93,7 ile %109 arasında değişmiştir. Kemik suyu örneklerine uygulandığında, CE ve FP arasında anlamlı bir fark gözlenmedi (p > 0,05). En bol bulunan mineral Na+ olup, FP ve CE tarafından sırasıyla 1037 ve 1049 µg/mL konsantrasyonları belirlenmiştir; bunu K+ (166 ve 158 µg/mL) ve Ca2+ (67,3 ve 64,2 µg/mL) izlemiştir. Genel olarak, sonuçlar CE'nin gıda matrislerindeki mineral katyonlarının belirlenmesi için FP'ye güvenilir, hassas ve çevre dostu bir alternatif olduğunu göstermiştir.

🔖

Cite This Article

Alkaya, S., Bostancı, S., Karadeniz, N., Sönmez, C., Dursun, A. (2026). Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth. Selcuk Journal of Agriculture and Food Sciences, Cilt: 40 Sayı: 2, 516–530. https://doi.org/10.15316/selcukjafsci.1954772

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (36)

  1. Castro‐Puyana, M., García‐Cañas, V., Simo, C., & Cifuentes, A. (2012). Recent advances in the application of capillary electromigration methods for food analysis and Foodomics. Electrophoresis, 33(1), 147-167. https://doi.org/10.1002/elps.201300315
  2. Cepanec, K., Vugrinec, S., Cvetkovic, T., & Ranilovic, J. (2017). Potassium chloride‐based salt substitutes: a critical review with a focus on the patent literature. Comprehensive Reviews in Food Science and Food Safety, 16(5), 881-894. https://doi.org/10.1111/1541-4337.12291
  3. Choi, M.K., & Kim, M.H. (2025). Nutritional evaluation of beef-bone broth products: focus on calcium, phosphorus, and magnesium content. Journal of Elementology, 30(1), 115-127. https://doi.org/10.5601/jelem.2024.29.3.3399
  4. Durgun, Y., & Yerlikaya, S. (2026). Spectroscopic detection of chicken broth adulteration in beef broth using VIS-NIR sensing and edge computing. Selcuk Journal of Agriculture and Food Sciences, 40, 152-161. https://doi.org/10.15316/selcukjafsci.1680808
  5. Dursun A., & Demetgül, C. (2025). Separation of cations by capillary electrophoresis: The effects of temperature and voltage. Sigma Journal of Engineering and Natural Sciences, 43(6), 1957-1966. https://doi.org/10.14744/sigma.2025.1927
  6. Dursun, A., & Güler, Z. (2023). Elution conditions for effective separation on an aged sulfonated polystyrene-divinylbenzene (SPD) column of organic acids from meat. Food Analytical Methods, 16(4), 699-708. https://doi.org/10.1007/s12161-023-02448-x
  7. Evans, E.H., Dawson, J.B., Fisher, A., Price, W.J., Smith, C.M., & Tyson, J.F. (2002). Advances in atomic emission, absorption and fluorescence spectrometry and related techniques. Journal of Analytical Atomic Spectrometry, 17(6), 622-651. https://doi.org/10.1039/B203806B
  8. Farrukh, M.A. (2012). Atomic Absorption Spectroscopy. Intech, Rijeka HR.
  9. Fung, Y.S., & Lau, K.M. (2006). Separation and determination of cations in beverage products by capillary zone electrophoresis. Journal of Chromatography A, 1118(1), 144-150. https://doi.org/10.1016/j.chroma.2006.04.030
  10. Hong, N., Zhang, J., Liu, S., Bai, Y., Zhu, Y., Li, M.,. & Liang, D. (2026). Enhanced stability of bovine bone broth via xanthan gum and guar gum synergy: A multiscale analysis from molecular interactions to macroscopic structure. Food Chemistry, 149326. https://doi.org/10.1016/j.foodchem.2026.149326
  11. Hsu, D.J., Lee, C.W., Tsai, W.C., & Chien, Y.C. (2017). Essential and toxic metals in animal bone broths. Food & Nutrition Research, 61(1), 1347478. https://doi.org/10.1080/16546628.2017.1347478
  12. ICH (1996). ICH harmonised tripartite guideline-validation of analytical procedures: methodology (Q2B). The European Agency for the evaluation of medicinal products. CPMP/ICH/281/95, Step 4, Consensus Guideline
  13. Kalsoom, U., Guijt, R.M., Boyce, M.C., Townsend, A.T., Haselberg, R., & Breadmore, M.C. (2016). Direct electrokinetic injection of inorganic cations from whole fruits and vegetables for capillary electrophoresis analysis. Journal of Chromatography A, 1428, 346-351. https://doi.org/10.1016/j.chroma.2015.08.012
  14. Koseckova, P., Zverina, O., & Letkova, K. (2024). Nutritional insights into broths in relation to elemental composition. European Food Research and Technology, 250, 2545-2551. https://doi.org/10.1007/s00217-024-04556-2
  15. Kuban, P., & Karlberg, B. (1998). Simultaneous determination of small cations and anions by capillary electrophoresis. Analytical Chemistry, 70(2), 360-365. https://doi.org/10.1021/ac9706133
  16. Latimer Jr, G. W. (2016). Guidelines for standard method performance requirements: Official methods of analysis. AOAC International, 1-18.
  17. Luterotti, S. (1995). Matrix effects in the determination of zinc (II) ion in whole rat liver by flame atomic absorption spectrometry. Analyst, 120(3), 925-930. https://doi.org/10.1039/AN9952000925
  18. Mar-Solis, L.M., Soto-Dominguez, A., Rodriguez-Tovar, L.E., Rodriguez-Rocha, H., Garcia-Garcia, A., Aguirre-Arzola, V.E., Zamora-Avila, D.E., Garca-Arredondo, A.J., & Castillo-Velázquez, U. (2021). Analysis of the anti-inflammatory capacity of bone broth in a murine model of ulcerative colitis. Medicina, 57(11), 1138. https://doi.org/10.3390/medicina57111138
  19. Padarauskas, A., Olsauskait, V., & Paliulionyt, V. (1998). Simultaneous determination of inorganic anions and cations in waters by capillary electrophoresis. Journal of Chromatography A, 829, 359-365. https://doi.org/10.1016/S0021-9673(98)00883-8
  20. Poboży, E., & Trojanowicz, M. (2021). Application of capillary electrophoresis for determination of inorganic analytes in waters. Molecules, 26(22), 6972. https://doi.org/10.3390/molecules26226972
  21. Rahmi, D., Zhu, Y.B., Fujimori, E., Umemura, T., & Haraguchi, H. (2007). Multielement determination of trace metals in seawater by ICP-MS with aid of down-sized chelating resin-packed mini column for preconcentration. Talanta, 72, 600-606. https://doi.org/10.1016/j.talanta.2006.11.023
  22. Rizelio, V.M., Gonzaga, L.V., Borges, G.D.S.C., Maltez, H.F., Costa, A.C.O., & Fett, R. (2012). Fast determination of cations in honey by capillary electrophoresis: A possible method for geographic origin discrimination. Talanta, 99, 450-456. https://doi.org/10.1016/j.talanta.2012.06.009
  23. Saad, B., Pok, F.W., Sujari, A.N.A., & Saleh, M.I. (1998). Analysis of anions and cations in drinking water samples by capillary ion analysis. Food Chemistry, 61, 249-254. https://doi.org/10.1016/S0308-8146(97)00024-1
  24. Strausbauch, M.A., Landers, J.P., & Wettstein, P.J. (1996). Mechanism of peptide separations by solid phase extraction capillary electrophoresis at low pH. Analytical Chemistry, 68(2), 306-314. https://doi.org/10.1021/ac9503217
  25. Suarez-Luque, S., Mato, I., Huidobro, J.F., & Simal-Lozano, J. (2005). Capillary zone electrophoresis method for the simultaneous determination of cations in honey. Journal of Chromatography A, 1083, 193-198. https://doi.org/10.1016/j.chroma.2005.06.011
  26. Theobald, H.E. (2005). Dietary calcium and health. Nutrition Bulletin, 30(3), 237-277. https://doi.org/10.1111/j.1467-3010.2005.00514.x
  27. Topaloğlu, F., & Dursun, A. (2026). Chloride-based salt determination in meat bouillon and bone broth: A comparative evaluation of Mohr titration and capillary electrophoresis. Journal of Food Measurement and Characterization, (2026). https://doi.org/10.1007/s11694-026-04655-6
  28. Tuma, P. (2025). Determination of inorganic cations in dry milk samples deposited on a microdialysis probe by capillary electrophoresis. Food Chemistry, 464, 141789.
  29. Wen, Y., Li, J., Ma, J., & Chen, L. (2012). Recent advances in enrichment techniques for trace analysis in capillary electrophoresis. Electrophoresis, 33(19-20), 2933-2952. https://doi.org/10.1002/elps.201200240
  30. WHO (2007). Reducing salt intake in populations: report of a WHO forum and technical meeting, WHO Press, 1211 Geneva 27, Switzerland.
  31. Varden, L., & Bou-Abdallah, F. (2017). Detection and separation of inorganic cations in natural, potable, and wastewater samples using capillary zone electrophoresis with indirect UV detection. American Journal of Analytical Chemistry, 8(1), 81. https://doi.org/10.4236/ajac.2017.8107
  32. Vasil’eva, M. A., & Polyakova, E. V. (2022). Determination of alkali and alkaline-earth metals in water by microwave plasma atomic emission spectrometry with the addition of a stabilizing element. Journal of Analytical Chemistry, 77(12), 1526-1533. https://doi.org/10.1134/S1061934822120152
  33. Yang, Q., Jimidar, M., Hamoir, T.P., Smeyers-Verbeke, J., & Massart, D.L. (1994). Determination of alkali and alkaline earth metals in real samples by capillary ion analysis. Journal of Chromatography A, 673(2), 275-285. https://doi.org/10.1016/0021-9673(94)85044-5
  34. Yang, Q., Hartmann, C., Smeyers-Verbeke, J., & Massart, D.L. (1995). Method development and validation for the determination of mineral elements in food and botanical materials by capillary electrophoresis. Journal of Chromatography A, 717, 415-425. https://doi.org/10.1016/0021-9673(95)00625-X
  35. Yoon, J.Y., Choi, S., Jeong, H.S., Park, Y.I., Kim, D., & Joo, N. (2015). A comparative study on quality and physicochemical characteristics of segmental bone Korean beef broth. Korean Journal of Food and Nutrition, 28(3), 470-477. https://doi.org/10.9799/KSFAN.2015.28.3.470
  36. Hong, N., Zhang, J., Liu, S., Bai, Y., Zhu, Y., Li, M.,. & Liang, D. (2026). Enhanced stability of bovine bone broth via xanthan gum and guar gum synergy: A multiscale analysis from molecular interactions to macroscopic structure. Food Chemistry, 149326. https://doi.org/10.1016/j.foodchem.2026.149326