Simultaneous deep eutectic solvent based microextraction of Allura Red and Brilliant Blue in violet-purple foodstuffs

Basit Öğe Kaydı
dc.contributor.authorYildirim, Mustafa
dc.contributor.authorBisgin, Abdullah Taner
dc.date.accessioned2024-11-07T13:24:44Z
dc.date.available2024-11-07T13:24:44Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractA vortex-assisted simultaneous deep eutectic solvent based microextraction and spectrophotometric determination method was established for the first time to simultaneously monitor Allura Red and Brilliant Blue in violet-purple foodstuffs. A ternary deep eutectic solvent was created using benzoic acid, tetra butyl ammonium bromide and benzyl alcohol at 1:1:3 mol ratio. The method variables including pH, volume of deep eutectic solvent and vortex time were optimized by Box-Behnken design of response surface methodology. The limits of detection were determined to be 25 and 9 mu g/L for Allura Red and Brilliant Blue, respectively. The linear dynamic ranges of the method were obtained between 82 and 12,000 and 29-4200 mu g/L for Allura Red and Brilliant Blue, respectively. Preconcentration factor of the method was obtained as 15. Greenness evaluation was performed using Analytical GREEnness tools. Extraction mechanisms affecting quantitative simultaneous microextraction of the target dyes were explained. The developed method was validated with high-performance liquid chromatography analysis. Analyte addition-recovery tests were also applied to confectionery samples to validate the proposed method and determine the dye contents of foodstuffs. Allura Red and Brilliant Blue contents of violet-purple confectioneries were determined between 3.85 and 74.59 and 4.02-26.11 mu g/g concentrations with 94.5-98.6 % and 93.0-101.0 % recoveries, respectively.
dc.description.sponsorshipUnit of Scientific Research Projects of Nigde Omer Halisdemir University [FMT2024/3-BAGEP]
dc.description.sponsorshipThis study was financially supported by the Unit of Scientific Research Projects of Nigde Omer Halisdemir University, with project number FMT2024/3-BAGEP. The authors would like to thank Chemist Idris Guvenfor his helpson HPLC analysis.
dc.identifier.doi10.1016/j.jfca.2024.106522
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85198729844
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2024.106522
dc.identifier.urihttps://hdl.handle.net/11480/14280
dc.identifier.volume134
dc.identifier.wosWOS:001274559200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectAllura Red
dc.subjectBrilliant Blue
dc.subjectDeep eutectic solvent
dc.subjectSpectrophotometry
dc.subjectViolet-purple confectioneries
dc.titleSimultaneous deep eutectic solvent based microextraction of Allura Red and Brilliant Blue in violet-purple foodstuffs
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu