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, vol.235, pp.308-317, 2017 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 235
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2017.05.066
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.308-317
  • Keywords: 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

Abstract

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.