A simple and sensitive vortex-assisted ionic liquid-dispersive microextraction and spectrophotometric determination of selenium in food samples

BAĞDA E., TÜZEN M.

FOOD CHEMISTRY, cilt.232, ss.98-104, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 232
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2017.03.104
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.98-104
  • Anahtar Kelimeler: Selenium, Vortex assisted, Ionic liquid, Microextraction, Spectrophotometer, Food samples, ATOMIC-ABSORPTION-SPECTROMETRY, SOLID-PHASE MICROEXTRACTION, INORGANIC SELENIUM, HYDRIDE-GENERATION, FLUORESCENCE SPECTROMETRY, WATER SAMPLES, ICP-OES, SPECIATION, EXTRACTION, TRACE
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I to form I-3. Anionic I-3 reacts with cationic crystal violet dye, and the product is extracted into 1-hexyl-3-methylimidazolium hexafluorophosphate phase in the presence of Triton X-114. The proposed method is linear in the range of 2.0-70 mu g L (1) and has a detection limit of 9.8 x 10 (2) mu g L (1). Relative standard deviations were 3.67% and 2.89% for the five replicate measurements of 14 and 35 mu g L (1) Se(IV), respectively. The proposed method was successfully applied to different food samples (NIST SRM 2976 mussel tissue, pepper, ginger, wheat flour, red lentil, traditional soup, cornflour, cornstarch, and garlic) after microwave digestion. (C) 2017 Elsevier Ltd. All rights reserved.