Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 33, Pages 8340-8345Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf5019774
Keywords
dispersive liquid-liquid microextraction; iron; wine; UV-vis spectrophotometry; food analysis; sample preparation; GFAAS
Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul (FAPERGS)
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This work reports the development of a method for Fe extraction in white and red wines using dispersive liquid liquid rnicroextraction (DLLME) and determination by ultraviolet-visible spectrophotometry. For optimization of the DLLME method, the following parameters were evaluated: type and volume of dispersive (1300 mu L, of acetonitrile) and extraction (80 mu L of C2Cl4) solvents, pH (3.0), concentration of ammonium pyrrolidinedithiocarbamate (APDC, 500 mu L of 1% m/v APDC solution), NaCl concentration (not added), and extraction time. The calibration curve was performed using the analyte addition method, and the limit of detection and relative standard deviation were 0.2 mg L-1 and below 7%, respectively. The accuracy was evaluated by comparison of results obtained after Fe determination by graphite furnace atomic absorption spectrometry, with agreement ranging from 94 to 105%. The proposed method was applied for Fe determination in white and red wines with concentrations ranging from 1.3 to 4.7 mg L-1.
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