Indirect determination of the flavor enhancer maltol in foods and beverages through flame atomic absorption spectrometry after ultrasound assisted-cloud point extraction

Altunay N., Gürkan R., Orhan U.

FOOD CHEMISTRY, cilt.235, ss.308-317, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 235
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2017.05.066
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.308-317
  • Anahtar Kelimeler: Flavor enhancer, Maltol, Foods/beverages, Ultrasound assisted-cloud point extraction, Indirect determination, Flame AAS, GLASSY-CARBON ELECTRODE, LIQUID-CHROMATOGRAPHY, ETHYL MALTOL, SPECTROPHOTOMETRIC DETERMINATION, ELECTROCHEMICAL DETERMINATION, ALZHEIMERS-DISEASE, AQUEOUS-SOLUTIONS, SODIUM-CHLORIDE, SAMPLES, COMPLEX
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

A simple ultrasound assisted-cloud point extraction (UA-CPE) method was developed and combined with flame atomic absorption spectrometry (FAAS) for pre-concentration and indirect determination of the flavor enhancer maltol in foods and beverages. The method is based on reduction of Cu(II) to Cu(l) by maltol at pH 6.5, and subsequent selective interaction of Cu(I) with bathocuproine (BCP) to form a ternary complex in presence of sodium dodecyl sulfate (SDS). Under the optimized conditions, pre-concentration of a 35 mL sample solution allowed detection of 1.24 mu g L-1 maltol in a linear range of 4-230 mu g L-1. The method was validated by intra- and inter-day precision studies ranging from 2.1 to 3.4%, and recoveries ranged from 93.3% to 104.4% using standard addition method. After pretreatment with two different sample preparation steps assisted by ultrasound energy, the proposed method was applied successfully for determination of maltol in selected foods and beverages. (C) 2017 Elsevier Ltd. All rights reserved.