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Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit
An ultrasound-assisted, one-pot cloud point extraction was developed for the determination of iron in vegetable samples by UV-Visible spectrophotometry. This method was based on the complexation of iron with an environmentally-friendly natural chelating agent extracted from Dipterocarpus intricatus...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9457780/ https://www.ncbi.nlm.nih.gov/pubmed/36080464 http://dx.doi.org/10.3390/molecules27175697 |
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author | Supharoek, Sam-ang Weerasuk, Bordin Siriangkhawut, Watsaka Grudpan, Kate Ponhong, Kraingkrai |
author_facet | Supharoek, Sam-ang Weerasuk, Bordin Siriangkhawut, Watsaka Grudpan, Kate Ponhong, Kraingkrai |
author_sort | Supharoek, Sam-ang |
collection | PubMed |
description | An ultrasound-assisted, one-pot cloud point extraction was developed for the determination of iron in vegetable samples by UV-Visible spectrophotometry. This method was based on the complexation of iron with an environmentally-friendly natural chelating agent extracted from Dipterocarpus intricatus Dyer fruit at pH 5.5 in the presence of Triton X-114. Reagent extraction, complexation, and preconcentration were performed simultaneously using ultrasound-assisted extraction at 45 °C. The surfactant-rich phase was diluted with ethanol and loaded through a syringe barrel packed with cotton that acted as a filter to trap the reagent powder. Analyte-entrapped on cotton was eluted using 0.1 mol·L(−1) nitric acid solution. Filtrate and eluate solutions were measured absorbance of the dark-blue product at 575 nm. Influential parameters for the procedure were investigated. Under the optimum experimental conditions, the calibration curve was linear, ranging from 0.1 to 1.0 mg·L(−1) with r(2) = 0.997. Limits of detection and quantification were 0.03 and 0.09 mg·L(−1), respectively while precision values of intra-day and inter-day were less than 5%. Recovery at 0.5 mg·L(−1) ranged from 89.0 to 99.8%, while iron content in vegetable samples ranged from 2.45 to 13.36 mg/100 g. This method was cost-effective, reliable, eco-friendly, and convenient as a green analytical approach to determining iron content. |
format | Online Article Text |
id | pubmed-9457780 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94577802022-09-09 Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit Supharoek, Sam-ang Weerasuk, Bordin Siriangkhawut, Watsaka Grudpan, Kate Ponhong, Kraingkrai Molecules Article An ultrasound-assisted, one-pot cloud point extraction was developed for the determination of iron in vegetable samples by UV-Visible spectrophotometry. This method was based on the complexation of iron with an environmentally-friendly natural chelating agent extracted from Dipterocarpus intricatus Dyer fruit at pH 5.5 in the presence of Triton X-114. Reagent extraction, complexation, and preconcentration were performed simultaneously using ultrasound-assisted extraction at 45 °C. The surfactant-rich phase was diluted with ethanol and loaded through a syringe barrel packed with cotton that acted as a filter to trap the reagent powder. Analyte-entrapped on cotton was eluted using 0.1 mol·L(−1) nitric acid solution. Filtrate and eluate solutions were measured absorbance of the dark-blue product at 575 nm. Influential parameters for the procedure were investigated. Under the optimum experimental conditions, the calibration curve was linear, ranging from 0.1 to 1.0 mg·L(−1) with r(2) = 0.997. Limits of detection and quantification were 0.03 and 0.09 mg·L(−1), respectively while precision values of intra-day and inter-day were less than 5%. Recovery at 0.5 mg·L(−1) ranged from 89.0 to 99.8%, while iron content in vegetable samples ranged from 2.45 to 13.36 mg/100 g. This method was cost-effective, reliable, eco-friendly, and convenient as a green analytical approach to determining iron content. MDPI 2022-09-04 /pmc/articles/PMC9457780/ /pubmed/36080464 http://dx.doi.org/10.3390/molecules27175697 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Supharoek, Sam-ang Weerasuk, Bordin Siriangkhawut, Watsaka Grudpan, Kate Ponhong, Kraingkrai Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit |
title | Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit |
title_full | Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit |
title_fullStr | Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit |
title_full_unstemmed | Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit |
title_short | Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit |
title_sort | ultrasound-assisted one-pot cloud point extraction for iron determination using natural chelating ligands from dipterocarpus intricatus dyer fruit |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9457780/ https://www.ncbi.nlm.nih.gov/pubmed/36080464 http://dx.doi.org/10.3390/molecules27175697 |
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