Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese

In the present work the potential of near infra-red spectroscopy technology (NIRS) together with the use of a remote reflectance fibre-optic probe for the analysis of fat, moisture, protein and chlorides contents of commercial cheeses elaborated with mixtures of cow's, ewe's and goat's milk and with different curing times was examined. The probe was applied directly, with no previous sample treatment. The regression method employed was modified partial least squares (MPLS). The equations developed for the cheese samples afforded fat, moisture, protein, and chloride contents in the range 13-52%, 10-62%, 20-30%, and 0.7-2.9%, respectively. The multiple correlation coefficients (RSQ) and prediction corrected standard errors (SEP (C)) obtained were respectively 0.97 and 0.995% for fat; 0.96% and 1.640% for moisture; 0.78% and 0.760% for protein, and 0.89% and 0.112% for chlorides.     

Quantification of cow’s milk percentage in dairy products – a myth?

The substitution of ewe's and goat's milk for cheaper cow's milk is still a fraudulent practice in the dairy industry. Moreover, soy-based products (e.g., soy milk, yoghurt) have to be checked for cow's milk as they are an alternative for people suffering from an allergy against bovine milk proteins. This work reports the evaluation of different protein-based electrophoretic methods and DNA-based techniques for the qualitative detection as well as the quantitative determination of cow's milk percentage in dairy and soy milk products. Isoelectric focusing (IEF) of γ-caseins using an optimized pH gradient was appropriate not only for the detection of cow's milk, but also for an estimation of cow's milk percentage in mixed-milk cheese varieties. Urea-polyacrylamide gel electrophoresis (PAGE) proved the method of choice to detect cow's milk in soy milk products, whereas IEF and SDS-PAGE of proteins were not applicable due to false-positive results. Polymerase chain reaction (PCR) analysis was used to confirm the results of protein-based electrophoretic methods. Problems inherent in quantitative analysis of cow's milk percentage using protein-based techniques and even more using DNA-based methods were emphasized. Applicability of quantitative real-time PCR for the determination of cow's milk percentage in mixed-milk cheese was shown to be hampered by several factors (e.g., somatic cell count of milk; technological parameters influencing the final DNA concentration in ripened commercial cheese samples). The implementation of certified reference standards (of major relevant cheese groups) containing 50% cow's milk was urgently recommended to enable at least a yes/no decision in commercial mixed-milk cheese samples.     

Determination of cow's milk and ripening time in nonbovine cheese by capillary electrophoresis of the ethanol-water protein fraction

A novel method is reported for analyzing adulteration of goat and ewe cheeses with cow's milk: capillary zone electrophoresis (CZE) in isoelectric, acidic buffers (50 mM imino diacetic acid, IDA, pH = pI 2.3). The cheese samples were extracted with a 20:80 v/v ethanol-water mixture in presence of 3 M urea and 1% beta-mercaptoethanol for 1 h. After centrifugation and lipid extraction, the samples were dissolved in 50 mM IDA, 6 M urea and 0.5% hydroxyethyl cellulose and analyzed by CZE at 700 V/cm. A total of 18 characteristic peaks were resolved among the three types of cheeses and 18 variables were defined as their respective areas. There was excellent similarity among the electrophoretic patterns obtained with cheeses of a given type of milk, while cheeses made with different types of milk were easily distinguishable. Most peaks were common to all cheeses, but the profile differed depending on the type of milk used. Principal component analysis, linear discriminant analysis, and partial least squares regression (PLS) were used for statistical analysis of the data obtained by CZE. In particular, by using PLS multivariate regression, the contents of cow's milk in presumably pure goat and ewe cheeses, as well as in binary and ternary mixtures, could be predicted with relative standard deviations of ca. 6-7%. In addition, the ripening time in goat and ewe cheeses could also be predicted.     

Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in bee pollen

In the present work, we study the use of near infra-red spectroscopy (NIRS) technology together with a remote reflectance fibre-optic probe for determination of the major components in bee pollen. The method allows immediate control of the bee pollen without prior sample treatment or destruction through direct application of the fibre-optic probe to the sample.The regression method employed was modified partial least squares (MPLS). The calibration results obtained using 45 samples of bee pollen allowed the measurement of protein, moisture, ash, reducing sugars, and pH with multiple correlation coefficients (RSQ) and prediction corrected standard errors (SEPC) of 0.91, 0.56% for protein, of 0.78 and 0.49% for moisture; 0.92 and 0.049% for ash; 0.81 and 1.32 g of glucose/100 g of bee pollen; 0.84 and 0.15 for pH, respectively.The prediction capacity of the pattern was checked by applying it to samples of unknown pollen in external validation.     

Multidimensional analysis of denatured milk proteins by hydrophobic interaction chromatography coupled to a dynamic surface tension detector

Multidimensional analysis of denatured milk proteins is reported using high-performance liquid chromatography (HPLC) combined with dynamic surface tension detection (DSTD). A hydrophobic interaction chromatography (HIC) column (a TSK-Gel Phenyl-5PW column, TosoBiosep), in the presence of 3.0 M guanidine hydrochloride (GdmHCl) as denaturing agent is employed as the mobile phase. Dynamic surface tension is measured through the differential pressure across the liquid-air interface of repeatedly growing and detaching drops. Continuous surface tension measurement throughout the entire drop growth (50 ms to 4 s) is achieved, for each eluting drop of 4 s length, providing insight into both the kinetic and thermodynamic behavior of molecular orientation processes at the liquid-air interface. An automated calibration procedure and data analysis method is applied with the DSTD system, which allows two unique solvents to be used, the HIC mobile phase for the sample and a second solvent (water for example) for the standard, permitting real-time dynamic surface tension data to be obtained. Three-dimensional data is obtained, with surface tension as a function of drop time first converted to surface pressure, which is plotted as a function of the chromatographic elution time axis. Experiments were initially performed using flow injection analysis (FIA) with the DSTD system for investigating commercial single standard milk proteins (alpha-lactalbumin, beta-lactoglobulin, alpha-, beta-, kappa-casein and a casein mixture) denatured by GdmHCl. These FIA-DSTD experiments allowed the separation and detection conditions to be optimized for the HIC-DSTD experiments. Thus, the HIC-DSTD system has been optimized and successfully applied to the selective analysis of surface-active casein fractions (alpha s1- and beta-casein) in a commercial casein mixture, raw milk samples (cow's, ewe's and goat's milk) and other diary products (yogurt, stracchino, mozzarella, parmesan cheese and chocolate cream). The different samples were readily distinguished based upon the selectivity provided by the HIC-DSTD method. The selectivity advantage of using DSTD relative to absorbance detection is also demonstrated.     

Spreeta-based biosensor immunoassays to detect fraudulent adulteration in milk and milk powder

Biacore biosensors (Biacore AB, Uppsala, Sweden) have proven to be robust analytical tools for the automated immunochemical detection of different adulterants and contaminants in milk and milk powder. However, the significant cost of the instruments is a disincentive for their wide application in food control laboratories. Therefore, a low-cost alternative optical biosensor (Spreeta, Texas Instruments, Attleboro, MA) was built into an affordable liquid handling system. Using this prototype biosensor, an inhibition immunoassay for bovine K-casein was evaluated for the detection of cow's milk in ewe's and goat's milk and for the detection of bovine rennet whey powder in milk powder. Comparable sensitivities were obtained for both adulterants in the Spreeta-based prototype biosensor and a Biacore 3000 instrument. The limit of detection for cow's milk was 0.17% (v/v) and bovine rennet whey powder could be detected in milk powder above 1% (w/w). The Spreeta sensor was also useful in the control of fraudulent water additions to milk, simply by measuring differences in the bulk response.     

Development of a tetramethylrhodamine-labeled probe for a capillary electrophoresis-based competitive immunoassay of staphylococcal enterotoxin B

Staphylococcal enterotoxin B (SEB) was labeled with tetramethylrhodamine isothiocyanate (TRITC) and used as a probe for a competitive immunoassay. Labeling conditions such as solution pH and time were varied to observe the effect on the fluorescent product. It was found that solution pH of the labeling reaction had little effect on the fluorescence signal of the resulting products. However, labeling at pH 7.0 produced a probe that had a higher affinity for the antibody used in this study than the probes produced at pH 8.0 and 9.0. The fluorescent probes were used to perform a competitive assay for SEB in model skim milk samples. Detection limit was approximately 300 fg of SEB. Quantitation was achieved by curve fitting of fluorescent signals for bound/free probe versus log[SEB] with logarithmic functions. Accuracy in the model skim milk samples was acceptable for 3 and 5 nM SEB, but decreased considerably for a concentration of less than 1 nM SEB. The error was attributed to deviation in linearity in the standard curve at lower concentrations. Reproducibility for the analysis of both standard solutions used for the calibration curves and the model skim milk samples was excellent, with standard deviations of approximately 10% from data collected over a 3-week period. No cross-reactivity was found when the assay was tested with a 700 nM sample of staphylococcal enterotoxin A. Although competitive immunoassays are usually used for small molecules, such as therapeutic drugs, the results demonstrate that relatively large molecules (SEB, 27 kDa) can also be assayed with the technique.     

Peptidomic approach,based on liquid chromatography/electrospray ionization tandem mass spectrometry,for detecting sheep's milk in goat's and cow's cheeses

A common fraud in the dairy field is the addition of sheep's milk to goat's cheeses, because it has a very similar taste to goat's milk, but is more available, and is commonly considered to have a better capacity to curdle. For similar reasons, and due to economic convenience, sheep's cheeses may also contain fraudulent cow's milk. In order to detect this fraud, an EU official method may be used, but it is only a qualitative method (presence/absence of cow's milk). A method able to quantify the presence of sheep's milk during cheese production in goat's and cow's cheeses was developed. The method is based on liquid chromatography/electrospray ionization tandem mass spectrometry (LC/ESI‐MS/MS) analysis of peptides of a casein extract from the cheese. By a simple procedure, caseins are extracted from cheeses, solubilized, digested with plasmin, and subsequently analyzed by LC/ESI‐MS/MS. A typical sheep's peptide produced by plasmin hydrolysis (m/z = 860) was accurately selected and analyzed to understand if, and by how much, a declared pure goat's cheese contains sheep's milk. By analyzing the same peptide it is also possible to detect if, and by how much, a declared pure sheep's milk contains, or not, cow's milk. The method was applied to several goat's and cow's cheese samples. Quantitation was performed with a calibration curve obtained by analyzing curd cheeses containing different percentages of sheep's milk. The method detection limit and method quantitation limit were evaluated. This method appears accurate and suitable for detecting up to 2% of sheep's milk in cheeses. Copyright © 2010 John Wiley & Sons, Ltd.     

Validation of capillary electrophoresis in the analysis of ewe's milk casein

Recent investigations have shown that capillary electrophoresis (CE) can be an alternative to other techniques such as polyacrylamide gel electrophoresis (PAGE) or sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) in the qualitative analysis and separation of the different casein fractions in cow's and ewe's milk. However, past work has not yet clarified whether that method can achieve good quantifications. The present study has used a commercial whole ovine casein standard and a mixture of the standard and whole casein extracted from ewe's milk cheese to test the reliability of the technique. The results show that CE was able to quantify the ewe's milk caseins. The areas under four of the most representative peaks on the electrophoretogram for two alpha and two beta-caseins (designated alpha-casein1CE, alpha-casein2CE, beta-casein1CE, and beta-casein2CE in order of elution) were used to validate the method. In relation to linearity, coefficient of determination (r2) values greater than 99% were obtained for the regressions of each of the caseins. Moreover, each casein yielded response factors with a relative standard deviation (R.S.D.) of less than or equal to 5. The coefficients obtained in the day-to-day reproducibility analysis were higher than those for the same-day repeatability, but all the values were within acceptable limits. In the study of accuracy, the percentage recovery rates for the alpha-casein fractions were higher than those for the beta-casein fractions, hence quantification of the latter using this technique would appear to be more accurate under the conditions employed.     

Determination of inorganic elements in animal feeds by NIRS technology and a fibre-optic probe

In the present work we study the use of near infra-red spectroscopy (NIRS) technology together with a remote reflectance fibre-optic probe for the analysis of the mineral composition of animal feeds. The method allows immediate control of the feeds without prior sample treatment or destruction through direct application of the fibre-optic probe on the sample.The regression method employed was modified partial least squares (MPLS). The calibration results obtained using forty samples of animal feeds allowed the determination of Fe, Mn, Ca, Na, K, P, Zn and Cu, with a standard error of prediction (SEP(C)) and a correlation coefficient (RSQ) of 0.129 and 0.859 for Fe; 0.175 and 0.816 for Mn; 5.470 and 0.927 for Ca; 2.717 and 0.862 for Na; 4.397 and 0.891 for K; 2.226 and 0.881 for P; 0.153 and 0.764 for Zn, and 0.095 and 0.918 for Cu, respectively.The robustness of the method was checked by applying it to 10 animal feeds samples of unknown mineral composition in the external validation.     

Near-infrared spectroscopy (NIRS) reflectance technology for the determination of tocopherols in alfalfa

The vitamin E (α- and (β+γ)-tocopherol) contents present in alfalfa (fresh or dehydrated) were analysed using near-infrared spectroscopy (NIRS) technology together with a remote reflectance fibre-optic probe. The range of vitamin E was 0.55–5.16 mg/100 g for α-tocopherol and 0.07–0.48 for (β+γ)-tocopherol. The regression method employed was modified partial least squares (MPLS). The equations developed using the fibre-optic probe for 69 samples of alfalfa (dehydrated and fresh) to determine the content of vitamin E in feeds had multiple correlation coefficients (RSQs) and prediction corrected standard errors (SEP (C)) of 0.946 and 0.321 mg/100 g for α-tocopherol and 0.956 and 0.022 mg/100 g for (β+γ)-tocopherol. The predicted values of vitamin E in feeds using NIRS technology applying the fibre-optic probe directly on the sample with neither previous treatment nor manipulation are comparable to those obtained using the chemical method, which included alkaline hydrolysis and hexane extraction of the vitamin from the unsaponifiable fraction before chromatographic determination.     

Use of membrane processing to concentrate TGF-β2 and IGF-I from bovine milk and whey

The aim of this study was to evaluate the potential of using membrane processing such as microfiltration and ultrafiltration to concentrate TGF-β2 and IGF-I from milk and whey. Cheese wheys were obtained from Cheddar and Mozzarella cheeses made from pasteurized or thermized milk. Microfiltered or unheated whey (MF-whey) obtained by microfiltration of raw skim milk was used as control. Important losses of TGF-β2 were observed during clarification of pasteurized cheese wheys by microfiltration using a 1.4 μm pore size membrane. The ratio of IGF-I/TGF-β2 decreased from >3500 to 17 upon concentration of cheese whey by ultrafiltration (UF) and diafiltration (DF). UF concentration of MF-whey showed an increased concentration of TGF-β2 by a 13× factor. Lymphocyte proliferations increased upon MF/UF concentration and reached 25.5% inhibition at a 100 μg/mL concentration for MF-WPI, whereas a maximum of 8.5% of lymphocyte proliferation's inhibition was observed for cheese-WPI. Our results suggest that that UF/DF concentration of MF-whey may be a suitable method to prepare whey protein isolates enriched in TGF-β2 and IGF-I.     

Determination of fat, protein, casein, total solids, and somatic cell count in goat's milk by near-infrared reflectance spectroscopy

Analysis using near-infrared reflectance spectroscopy (NIRS) was investigated as a means of predicting quality parameters of goat's milk. Calibration equations were developed with samples from individual goats of Malague?a and Murciano-Granadina dairy breeds at different stages of lactation to obtain a wide range of variation in milk composition. Prediction equations for milk fat, protein, casein, total solids, and somatic cell count (SCC) were developed with 2 sample presentations, liquid drawer (homogenized milk) and aluminium cup (unhomogenized milk), to measure absorbance values, and accuracy of measurements was compared. The multiple correlation coefficient (R) values for homogenized milk were 0.98, 0.96, 0.91, 0.94, and 0.79 and for unhomogenized milk were 0.98, 0.95, 0.92, 0.95, and 0.74 for fat, protein, casein, total solid, and SCC, respectively. To validate the calibrations, an independent set of samples was used. The best simple correlation coefficient (r) values were 0.97, 0.95, 0.91, 0.93, and 0.72 for homogenized milk and 0.97, 0.95, 0.92, 0.95, and 0.79 for unhomogenized milk. The study showed that NIRS is a useful technique for the prediction of fat, protein, casein, total solids, and SCC in unhomogenized goat's milk.     

Common components and specific weights analysis: a tool for monitoring the molecular structure of semi-hard cheese throughout ripening

Twelve semi-hard (Raclette) cheeses, belonging to four brand products, namely A (n = 3), B (n = 3), C (n = 3) and D (n = 3), were produced during summer period and ripened at an industrial scale. Tryptophan, riboflavin and vitamin A fluorescence spectra were scanned on the 12 cheeses at 2, 30 and 60 days of ripening. The physico-chemical analyses were performed only at the end of the ripening stage (60 days). Common components and specific weights analysis (CCSWA) were applied on the four data tables. CCSWA showed that the common component 1 (q₁), discriminating cheeses labelled A, B and C from those labelled D, expressed 94.4 and 59% of the inertia of vitamin A and tryptophan fluorescence spectra and a less amount for riboflavin fluorescence spectra and physico-chemical data (24.2 and 13.2%, respectively). Common component 3 (q₃), differentiating between cheeses labelled B and those labelled A and C, explained 34.6 and 23.9% of the inertia of the physico-chemical data and tryptophan fluorescence spectra, respectively, and a tiny part of the inertia of riboflavin and vitamin A fluorescence spectra (3.2 and 0.7%, respectively). The CCSWA showed its ability to describe the overall information collected from fluorescence and physico-chemical data tables and to extract relevant information at the molecular level throughout ripening of the investigated semi-hard cheeses.     

Use of NIRS technology with a remote reflectance fibre-optic probe for predicting mineral composition (Ca,K, P,Fe, Mn,Na, Zn), protein and moisture in alfalfa

In the present work we study the use of near-infrared spectroscopy (NIRS) technology together with a remote reflectance fibre-optic probe for the analysis of major (Ca, K, P) and minor (Fe, Mn, Na, Zn) elements, protein and moisture in alfalfa. The method allows immediate analysis of the alfalfa without prior sample treatment or destruction through direct application of the fibre-optic probe on ground samples in the case of the mineral composition and on-ground and compacted (baled) samples in the case of protein and humidity. The regression method employed was modified partial least-squares (MPLS). The calibration results obtained using samples of alfalfa allowed the determination of Ca, K, P, Fe, Mn, Na and Zn, with a standard error of prediction (SEP(C)) and a correlation coefficient (RSQ) expressed in mg/kg of alfalfa of 1.37 × 10³ and 0.878 for Ca, 1.10 × 10³ and 0.899 for K, 227 and 0.909 for P, 103 and 0.948 for Fe, 5.1 and 0.843 for Mn, 86.2 and 0.979 for Na, and of 1.9 and 0.853 for Zn, respectively. The SEP(C) and RSQ values (in %) for protein and moisture in ground samples were 0.548 and 0.871 and 0.150 and 0.981, respectively; while in the compacted samples they were 0.564 and 0.826 and 0.262 and 0.935, respectively. The prediction capacity of the model and the robustness of the method were checked in the external validation in alfalfa samples of unknown composition, and the results confirmed the suitability of the method.     

Differentiation among dairy products by combination of fast field cycling NMR relaxometry data and chemometrics

A set of commercial milk and Sicilian cheeses was analysed by a combination of fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry and chemometrics. The NMR dispersion (NMRD) curves were successfully analysed with a mathematical model applied on Parmigiano–Reggiano (PR) cheese. Regression parameters were led back to the molecular components of cheeses (water trapped in casein micelles, proteins and fats) and milk samples (water belonging to hydration shells around dispersed colloidal particles of different sizes and bulk water). The application of chemometric analysis on relaxometric data enabled differentiating milk from cheeses and revealing differences within the two sample groups of either cheeses or milk samples. Marked differences among cheeses were evidenced by statistical analysis of the sole quadrupolar peaks parameters, suggesting that these contain information on the nature of the milk used during cheese production. Hence, combination of FFC NMR and chemometrics represents a powerful tool to investigate alterations in dairy products.     

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses

Zinc is an essential mineral which plays a key role in several important biological processes in the human body. The determination of its level in food matrices can contribute to the food quality characterization and to the adequacy of the diet. Animal food products generally have a higher zinc content compared to vegetables. Among them, dairy products consumption can provide a great contribution to the zinc reference intakes. In this study, different Italian cheeses (38 Protected Denomination of Origin and 9 Traditional) were evaluated for their zinc content. Cow cheeses generally showed the highest zinc content (1.83–7.75 mg/100 g cheese), followed by sheep cheeses (1.34–3.69 mg/100 g), and cheeses from mixed milk (0.39–4.54 mg/100 g). The only cheese from buffalo milk (Mozzarella di Bufala Campana PDO) showed a zinc content of 2.14 mg/100 g. The great variability in the zinc content observed among the samples is the result of the influence of several factors, such as the feeding system, the species (cow, sheep, goat, and buffalo), and the cheese-making. Most of the samples resulted in a great contribution (>10%) to the zinc Daily Reference Intake set by EU (10 mg/day), with only two samples contributing to less than 4%.     

Glass and polymeric membrane electrodes for the measurement of pH in milk and cheese

While there is a considerable interest in the food industry in determining various analytes using ion-selective electrodes (ISEs), only few reports describe their use for direct measurements in food. In this study, the suitability of glass electrodes and ionophore-based solvent polymeric ISEs for the determination of pH in Process cheese, Cheddar cheese and milk was investigated. The liquid junction potential between a 3 M KCl bridge electrolyte and diluted as well as undiluted Process cheese was found to be negligible. Reference electrodes with ceramic plug and sleeve-type junctions performed well, although precautions needed to be taken to prevent plugging at the junctions. While the protein rennet casein posed no problems in pH measurements, the extraction of neutral lipophilic compounds or hydrophobic peptides into solvent polymeric membranes was evident, resulting in some loss of selectivity for monovalent cations upon exposure to cheese. However, it was found that ISEs based on tridodecylamine (R₃N) as ionophore and o-nitrophenyl octyl ether (oNPOE) as plasticizer can be used to accurately measure the pH of milk and, after desensitization of the electrodes in a cheese emulsion, of diluted Process cheese. Since pH measurements with a glass electrode showed that emulsions of cheese moderately diluted to a cheese content of 70% have the same pH as undiluted cheeses, it is possible to determine the pH in cheese with ionophore-based ISEs. R₃N membranes also performed well in undiluted milk.     

Electro membrane extraction of sodium diclofenac as an acidic compound from wastewater,urine, bovine milk,and plasma samples and quantification by high-performance liquid chromatography

Electro membrane extraction (EME) as a new microextraction method was applied for extraction of sodium diclofenac (SDF) as an acidic compound from wastewater, urine, bovine milk and plasma samples. Under applied potential of 20 V during the extraction, SDF migrated from a 2.1 mL of sample solution (1 mM NaOH), through a supported liquid membrane (SLM), into a 30 μL acceptor solution (10 mM NaOH), exist inside the lumen of the hollow fiber. The negative electrode was placed in the donor solution, and the positive electrode was placed in the acceptor solution. 1-octanol was immobilized in the pores of a porous hollow fiber of polypropylene as SLM. Then the extract was analyzed by means of high-performance liquid chromatography (HPLC) with UV-detection for quantification of SDF. Best results were obtained using a phosphate running electrolyte (10 mM, pH 2.5). The ranges of quantitation for different samples were 8–500 ng mL⁻¹. Intra- and inter-day RSDs were less than 14.5%. Under the optimized conditions, the preconcentration factors were between 31 and 66 and also the limit of detections (LODs) ranged from 2.7 ng mL⁻¹ to 5 ng mL⁻¹ in different samples. This procedure was applied to determine SDF in wastewater, bovine milk, urine and plasma samples (spiked and real samples). Extraction recoveries for different samples were between 44–95% after 5 min of extraction.     

Study of the voltammetric behaviour of maleic hydrazide and its determination at a hanging mercury drop electrode

Voltammetric behaviour of maleic hydrazide pesticide dissolved in a Britton-Robertson buffer was investigated by cyclic voltammetry (CV) and differential pulse voltammetry (DPV). It was found that the process at the Hg electrode was diffusion controlled; the reaction was irreversible and involved a change of one proton and a transfer of one electron. A quantitative differential pulse voltammetric method for determination of maleic hydrazide was developed on the basis of these studies involving the reduction of the compound at a hanging mercury drop electrode. A linear calibration was obtained in the range of 0.5-5.5 mg l⁻¹, and the developed DPV methodology was then applied for the determination of maleic hydrazide in spiked vegetable samples by the standard addition method. Satisfactory percentage R.S.D. (∼2%), percentage recovery values (∼85%) and LOD (0.215 mg l⁻¹) were obtained. These compared well with the results from the alternative spectrophotometric method.