A green and efficient vortex-assisted liquid-phase microextraction based on supramolecular solvent for UV-VIS determination of nitrite in processed meat and chicken products

ALTUNAY N., ELİK A.

FOOD CHEMISTRY, cilt.332, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 332
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.foodchem.2020.127395
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Supramolecular, Meat products, Spectrophotometry, Nitrite, Microextraction, Human health, CLOUD-POINT EXTRACTION, TRACE NITRITE, SPECTROPHOTOMETRIC DETERMINATION, NITRATE, WATER, NANOPARTICLES, SEAWATER, SAMPLES, PRECONCENTRATION, QUANTIFICATION
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

This paper describes a simple, efficient and rapid analytical method for extraction and determination of nitrite in meat and chicken products by vortex-assisted supramolecular solvent-based liquid phase microextraction (VA-SUPRAS-LPME) prior to spectrophotometric detection. The SUPRAS was rapidly formed by the addition of a colloidal decanoic acid suspension to tetrahydrofuran (THF). The validation studies were carried out in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ), matrix effects, robustness, uncertainty measurement, precision, accuracy, and certified reference material (CRM) analysis using optimized experimental conditions. The LOD, LOQ, linearity and matrix effect were 0.035 ng mL(-1), 0.1 ng mL(-1), 0.1-300 ng mL(-1), and 9.6% respectively, with high preconcentration factor (200). The method was successfully applied for the determination of nitrite in processed products. Moreover, the results obtained by the proposed method were compared to the standard Griess method, and showed no significant differences in term of Student's t-test.