A Simple and Green Microextraction Procedure for Extraction of Morin in Food and Beverages Using Ionic Liquid


ALTUNAY N. , ELİK A. , GÜRKAN R.

FOOD ANALYTICAL METHODS, cilt.12, ss.1747-1758, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 12 Konu: 8
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1007/s12161-019-01514-7
  • Dergi Adı: FOOD ANALYTICAL METHODS
  • Sayfa Sayıları: ss.1747-1758

Özet

In this study, a practical and rapid microextraction procedure based on ionic liquid (IL) was proposed for the spectrophotometric determination of morin (2-(2,4-dihydroxyphenyl)-3,5,7-trihydroxychromen-4-one) in foods and beverages. The extraction of morin from the sample matrix was carried out as follows. Firstly, a chelate complex of the morin with Ni(II) was formed in presence of citrate buffer of pH 5.5. Then, 1-hexyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide, [C(6)mim] [Tf2N], as extracting IL was added to the sample solution. The complex formed was attached to the microspheres of the [C(6)mim] [Tf2N] using vortex, finally separated and extracted from aqueous medium by centrifugation. The main variables affecting extraction efficiency were investigated and optimized. Under optimized conditions, the proposed method exhibits a linear working range of 17.5-550 mu g L-1 with a sensitivity enhancement of 126-fold. Furthermore, the detection limit, relative standard deviations (RSD%, n 5), and total extraction time were 5.3 mu g L-1, 1.9%, and 8 min with a recovery ranging from 91.8 to 103.6%, respectively. Following the repeatability and reproducibility studies, the method was successfully applied to the trace analysis of morin in various food and beverages.