Measurment of Copper and Zinc in Kiwi Using Ultrasound Assisted Emulsification Microextraction

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HAJIAGHABABAEI L.; Memari Sh.; Suzangarzadeh S.; Aghili S.A.

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Journal: Journal of Food Technology and Nutrition Year:2021 | Volume:18 | Issue:2 (70) Page(s): 75-86

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Title

Measurment of Copper and Zinc in Kiwi Using Ultrasound Assisted Emulsification Microextraction

Author(s)

HAJIAGHABABAEI L. | Memari Sh. | Suzangarzadeh S. | Aghili S.A. | Issue Writer Certificate

Keywords

Copper

Kiwi

((6

methyl

oxo

thioxo

dihydro

triazin

4(3H)

yl) imino)indolin

one

Ultrasound Assisted Emulsification

Zinc

Abstract

Introduction: Ultrasound assisted emulsification microextraction is one of the sample preparation techniques which have minimal exposure to organic solvent. In this study, the applicability of ultrasound assisted emulsification microextraction was explored as a simple and fast method for the preconcentration and determination of Cu2+ and Zn2+ ions. Materials and Methods: One aliquot of sample solution was poured in a screw cap glass tube with a conical bottom. Then, the chelating agent and extraction solvent were injected into the sample solution using a syringe in the ultrasonic bath. Disruption of the emulsion was carried out by centrifugation, and the sedimented organic phase was transferred directly to the graphite furnace atomic absorption spectrometry for determination of Cu2+ and Zn2+ ions. Results: 3-((6-methyl-5-oxo-3-thioxo-2, 5-dihydro-1, 2, 4-triazin-4(3H)-yl)imino) indolin-2-one was introduced as a new and selective chelating agent. Parameters that affect the extraction efficiency, such as the kind and volume of the extraction solvent, volume of chelating agent, sample pH, extraction time are optimized. Chloroform as extraction solvent give the best results. Under the optimum conditions, the calibration curves were linear in the range of 0. 05-1. 5 μ g L-1 ions. Relative standard deviations were 2. 9 and 3. 5 for five analysis of sample solution containing 0. 1 mg L− 1 Cu2+ and Zn2+, respectively. The detection limit of method was 0. 043 for Cu2+ and 0. 045 μ g L-1 for Zn2+. The effect of presence of other ions was investigated. Conclusion: The results demonstrate a successful method for quantitative and selective determination of trace amount of Cu2+ and Zn2+ ions in water and food samples.

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APA: Copy

HAJIAGHABABAEI, L., Memari, Sh., Suzangarzadeh, S., & Aghili, S.A.. (2021). Measurment of Copper and Zinc in Kiwi Using Ultrasound Assisted Emulsification Microextraction. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 18(2 (70) ), 75-86. SID. https://sid.ir/paper/951116/en

Vancouver: Copy

HAJIAGHABABAEI L., Memari Sh., Suzangarzadeh S., Aghili S.A.. Measurment of Copper and Zinc in Kiwi Using Ultrasound Assisted Emulsification Microextraction. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2021;18(2 (70) ):75-86. Available from: https://sid.ir/paper/951116/en

IEEE: Copy

L. HAJIAGHABABAEI, Sh. Memari, S. Suzangarzadeh, and S.A. Aghili, “Measurment of Copper and Zinc in Kiwi Using Ultrasound Assisted Emulsification Microextraction,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 18, no. 2 (70) , pp. 75–86, 2021, [Online]. Available: https://sid.ir/paper/951116/en

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