Simultaneous Preconcentration and Spectrophotometric Determination of Two Colorants (E110 and E133) in Some Foodstuffs Using a New Mussel-Inspired Adsorbent

Basit Öğe Kaydı
dc.authoridBisgin, Abdullah Taner/0000-0002-3557-3090
dc.contributor.authorBisgin, Abdullah Taner
dc.contributor.authorNalvuran, Zeynep
dc.contributor.authorGezici, Orhan
dc.date.accessioned2024-11-07T13:24:46Z
dc.date.available2024-11-07T13:24:46Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractBackground: A naturally occurring material, namely sporopollenin (SP), was subjected to an easy physical surface modification process called a polydopamine coating. The treatment changed the acid-base properties of the surface, so that in the new form the SP surface gained a very attractive character for anionic dyes. Objective: The aim of the study was to develop preconcentration and subsequent spectrophotometric determination methods for two anionic colorants, brilliant blue (BB) and sunset yellow (SY), using polydopamine-coated (PDC) SP. Method: The experiments were carried out in a column system, and the effects of experimental parameters were studied to determine optimal conditions for the quantitative, simultaneous spectrophotometric determination of the dyes. Results: The dyes could be detected at mu g/L levels in their binary mixtures, so the detection limits were found to be 1.5 and 4.3 mu g/L in the linear dynamic ranges of 0.0-3.5 and 0-8 mu g/mL for BB and SY, respectively. The proposed material and procedure led to quantitative recoveries of between 95 and 100% for the dyes. Conclusions: The procedure was applied to real food samples containing BB and SY and both dyes were successfully determined in liquid and solid foodstuffs. The mussel-inspired surface modification is proposed as a useful process to modify the surface of SP. Highlights: The mussel-inspired polydopamine dip-coating method was adopted to modify the surface of SP for the first time. The PDCSP was successfully used to create a new adsorptive preconcentration method for simultaneous spectrophotometric determination of BB and SY in foodstuffs.
dc.identifier.doi10.1093/jaoacint/qsaa125
dc.identifier.endpage147
dc.identifier.issn1060-3271
dc.identifier.issn1944-7922
dc.identifier.issue1
dc.identifier.pmid33331941
dc.identifier.scopus2-s2.0-85103473516
dc.identifier.scopusqualityQ2
dc.identifier.startpage137
dc.identifier.urihttps://doi.org/10.1093/jaoacint/qsaa125
dc.identifier.urihttps://hdl.handle.net/11480/14311
dc.identifier.volume104
dc.identifier.wosWOS:000626366600018
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherOxford Univ Press Inc
dc.relation.ispartofJournal of Aoac International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectSolid-Phase Extraction
dc.subjectSunset Yellow
dc.subjectFood Samples
dc.subjectMethylene-Blue
dc.subjectAdsorption
dc.subjectBehavior
dc.subjectIsotherm
dc.titleSimultaneous Preconcentration and Spectrophotometric Determination of Two Colorants (E110 and E133) in Some Foodstuffs Using a New Mussel-Inspired Adsorbent
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu