Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 47-53Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.10.034
Keywords
DRS-FTIR technique; Chromium(VI); Cloud point extraction; Adulteration; Turmeric
Funding
- Science and Engineering Research board (SERB-DST), Delhi [head SR/S1/IC-05/2012]
- Chhattisgarh Council of Science Technology
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A new cloud point extraction (CPE) method for the determination of hexavalent chromium i.e. Cr(VI) in food samples is established with subsequent diffuse reflectance-Fourier transform infrared (DRS-FTIR) analysis. The method demonstrates enrichment of Cr(VI) after its complexation with 1,5-diphenylcarbazide. The reddish-violet complex formed showed lambda(max) at 540 nm. Micellar phase separation at cloud point temperature of non-ionic surfactant, Triton X-100 occurred and complex was entrapped in surfactant and analyzed using DRS-FTIR. Under optimized conditions, the limit of detection (LOD) and quantification (LOQ) were 1.22 and 4.02 mu g mL(-1), respectively. Excellent linearity with correlation coefficient value of 0.94 was found for the concentration range of 1-100 mu g mL(-1). At 10 mu g mL(-1) the standard deviation for 7 replicate measurements was found to be 0.11 mu g mL(-1). The method was successfully applied to commercially marketed food stuffs, and good recoveries (81-112%) were obtained by spiking the real samples. (C) 2016 Elsevier Ltd. All rights reserved.
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