A new method of UA_CPE coupled with spectrophotometry for the faster and cost-effective detection of proline in fruit juice, honey, and wine


Dagdeviren S., ALTUNAY N. , Sayman Y., GÜRKAN R.

FOOD CHEMISTRY, cilt.255, ss.31-40, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 255
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2018.02.046
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.31-40

Özet

The study developed a new method for proline detection in honey, wine and fruit juice using ultrasound assisted-cloud point extraction (UA-CPE) and spectrophotometry. Initially, a quaternary complex was built, containing proline, histamine, Cu(II), and fluorescein at pH 5.5. Samples were treated with ethanol-water mixture before extraction and preconcentration, using an ultrasonic bath for 10min at 40 degrees C (40 kHz, 300W). After the optimization of variables affecting extraction efficiency, good linearity was obtained between 15 and 600 mu g L-1 with sensitivity enhancement factor of 105. The limits of detection and quantification were 5.7 and 19.0 mu g L-,(-1) respectively. The recovery percentage and relative standard deviations (RSD%) were between 95.3 and 103.3%, and 2.5 and 4.2%, respectively. The accuracy of the method was verified by the analysis of a standard reference material (SRM 2389a).