DETERMINATION OF IRON IN EDIBLE VEGETABLE OILS BY SPECTROPHOTOMETRY AFTER EXTRACTION WITH DLLME METHOD

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KAZEMIPOUR M.; NAJAFABADI M.; ANSARI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Seminar: IRANIAN CHEMISTRY CONGRESS
Year:2013 | Issue:16

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Title

DETERMINATION OF IRON IN EDIBLE VEGETABLE OILS BY SPECTROPHOTOMETRY AFTER EXTRACTION WITH DLLME METHOD

Author(s)

KAZEMIPOUR M. | NAJAFABADI M. | ANSARI M. | Issue Writer Certificate

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Abstract

THE PRESENCE OF SMALL AMOUNTS OF TRACE METALS ESPECIALLY IRON IN OILS AND FATS IS KNOWN TO PRODUCE DELETERIOUS EFFECTS SUCH AS NOTABLE PROXIDIATION ON QUALITY. THE DETERMINATION OF METALS IN VEGETABLE OILS AND FATS HAS BEEN UNDER INVESTIGATION FOR SEVERAL YEARS AND IS STILL A FORMIDABLE PROBLEM. SEVERAL METHODS FOR THIS ANALYSIS INCLUDING SPECTROPHOTOMETRY [1], ATOMIC ABSORPTION SPECTROMETRY, AND VOLTAMMETRY [2] HAVE BEEN REPORTED. AMONG THE METHOD FOR THE ANALYSIS, DIGESTION OR EXTRACTION OF IRON FROM OIL MATRICES IS A CHALLENGING ISSUE. THE AIM OF THIS STUDY WAS TO DEVELOP A SIMPLE EXTRACTING PROCEDURE BASED ON DLLME AND PREPARATION OF IRON-PHENANTROLINE COMPLEX TO DETERMINE BY SPECTROPHOTOMETRY. THE MAIN DIFFERENCE OF THE DEVELOPED DLLME METHOD COMPARED TO USUAL ONES IS EXTRACTION OF A WATER SOLUBLE ANALYTE (IRON) FROM A LIPOPHILIC (OIL) MATRIX [3].PARAMETERS AFFECTING THE EXTRACTION SUCH AS HYDROXYLAMINE AMOUNT, 1, 10 ORTHOPHENANTROLINE CONCENTRATION, CENTRIFUGATION TIME AND SPEED, TIME INTERVAL BETWEEN THE ADDITION OF HYDROXYLAMINE AND ORTHOPHENANTROLINE, TEMPERATURE, PH AND SALT WERE INVESTIGATED. STANDARD ADDITION WAS USED TO CONSTRUCT CALIBRATION CURVE ON THE OIL. VALIDATION PARAMETERS INCLUDING PRECISION, ACCURACY, LINEARITY RANGE AND LOQ WAS DETERMINED. THE VALIDATED METHOD WAS APPLIED TO IRON DETERMINATION IN THE REAL SAMPLES.OPTIMUM EXTRACTING CONDITIONS WERE OBTAINED TO BE: HYDROXYLAMINE: 50ML, ORTHOPHENANTROLINE: 200ML, CENTRIFUGATION TIME: 10 MIN AT 3600 RPM, LEAST TIME INTERVAL BETWEEN THE ADDITION OF ORTHOPHENANTROLINE AND HYDROXYLAMINE, AMBIENT TEMPERATURE, NEUTRAL PH, AND NO SALT ADDITION. RESULTS DEPICTED THAT THE METHOD IS LINEAR IN THE RANGE OF 0.08 TO 0.5 MG/L, RSD% WAS LESS THAN 5%, ERROR% WAS LOWER THAN 4% AND LOQ OF THE METHOD WAS 0.04 MG/L. DETERMINATION OF IRON IN SOME COMMERCIAL VEGETABLE OILS IN THE LOCAL MARKET SHOWED THAT ALL OF THEM HAD IRON CONCENTRATION OF LESS THAN 0.5 MG/L.

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APA: Copy

KAZEMIPOUR, M., NAJAFABADI, M., & ANSARI, M.. (2013). DETERMINATION OF IRON IN EDIBLE VEGETABLE OILS BY SPECTROPHOTOMETRY AFTER EXTRACTION WITH DLLME METHOD. IRANIAN CHEMISTRY CONGRESS. SID. https://sid.ir/paper/914271/en

Vancouver: Copy

KAZEMIPOUR M., NAJAFABADI M., ANSARI M.. DETERMINATION OF IRON IN EDIBLE VEGETABLE OILS BY SPECTROPHOTOMETRY AFTER EXTRACTION WITH DLLME METHOD. 2013. Available from: https://sid.ir/paper/914271/en

IEEE: Copy

M. KAZEMIPOUR, M. NAJAFABADI, and M. ANSARI, “DETERMINATION OF IRON IN EDIBLE VEGETABLE OILS BY SPECTROPHOTOMETRY AFTER EXTRACTION WITH DLLME METHOD,” presented at the IRANIAN CHEMISTRY CONGRESS. 2013, [Online]. Available: https://sid.ir/paper/914271/en

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