Ion-pair solvent-based liquid-liquid microextraction and spectrophotometric determination of E102, E110, E124, E129 and E133 in confectioneries and beverages

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dc.authoridBisgin, Abdullah Taner/0000-0002-3557-3090
dc.contributor.authorBisgin, Abdullah Taner
dc.date.accessioned2024-11-07T13:24:23Z
dc.date.available2024-11-07T13:24:23Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn the present study, a new ion-pair solvent including tetra-n-butyl-ammonium iodide and 1-pentanol was prepared for the first time and it was used for microextraction and UV-Vis spectrophotometric determination of tartrazine (E102), sunset yellow (E110), ponceau 4r (E124), allura red (E129) and brilliant blue (E133). Analytical parameters of the procedure such as pH, concentration of ion-pair solvent and its volume, times of vortex and centrifugation were optimized. Interference effect of matrix ions and dyes were investigated after optimization of the parameters. Limits of detection between 24 and 82 mu g L-1 and limits of quantification in the range of 80-275 mu g L-1 were determined for the examined dyes. Preconcentration factor was obtained as 15 for each of the dyes. Relative standard deviations were found between 3.2 and 6.1%. Linear dynamic ranges were obtained between 0.28 and 20 mu g mL(-1) for the determined dyes. Procedure was applied to various food samples including energy drinks, powdered juice samples, syrups and candies. Analyte addition-recovery studies were also performed both for validation of procedure and determination of dye concentrations in the real samples. Food dye contents of real samples were determined between 5.9 and 52.4 mu g mL(-1) for liquid samples and 6.2 and 135.2 mu g g(-1) for solid samples with satisfactory recovery results ranging from 93 to 103%. Finally, the greenness of the developed procedure was assessed using two tools, the Green Analytical Procedure Index and Analytical Eco-Scale.
dc.description.sponsorshipScientific Project Unit of Nigde OEmer Halisdemir University [FMT 2023/2-BAGEP]
dc.description.sponsorshipThis study was supported financially by Scientific Project Unit of Nigde OEmer Halisdemir University with project number of FMT 2023/2-BAGEP.
dc.identifier.doi10.1007/s13738-023-02830-w
dc.identifier.endpage2100
dc.identifier.issn1735-207X
dc.identifier.issn1735-2428
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85160087382
dc.identifier.scopusqualityQ3
dc.identifier.startpage2089
dc.identifier.urihttps://doi.org/10.1007/s13738-023-02830-w
dc.identifier.urihttps://hdl.handle.net/11480/14061
dc.identifier.volume20
dc.identifier.wosWOS:000992400400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of the Iranian Chemical Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectColouring food additives
dc.subjectIon-pair solvent
dc.subjectFoodstuffs
dc.subjectSynthetic food dyes
dc.subjectLiquid-liquid microextraction
dc.subjectUV-vis spectrophotometry
dc.titleIon-pair solvent-based liquid-liquid microextraction and spectrophotometric determination of E102, E110, E124, E129 and E133 in confectioneries and beverages
dc.typeArticle

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