2012 ©
Journal Publication
Title of Article A Green Extraction of Trace Iodine in Table Salts, Vegetables, and Food Products Prior to Analysis by Inductively Coupled Plasma Optical Emission Spectrometry 
Date of Acceptance 28 June 2016 
     Title of Journal Journal of the Brazilian Chemical Society 
     Standard ISI 
     Institute of Journal JBCS Editorial and Publishing Office 
     ISBN/ISSN 1678-4790  
     Volume 2017 
     Year of Publication 2017 
     Page 540-546 
     Abstract In this study, we report a new method for iodine extraction from table salts, vegetables, and other food products using ultrasound-assisted extraction, prior to the iodine determination by inductively coupled plasma optical emission spectrometry. For the ultrasound-assisted extraction, deionized water as the extraction solvent and an extraction time of 5 min were found to be the most optimum condition. A linear calibration curve was plotted for 0.1 to 200.0 mg L−1 iodine convention. The limits of detection and quantification were 0.049 and 0.164 mg L−1, respectively. The precision for intra- and inter-day analyses was 2.75 and 4.54%, respectively. The accuracy of the method was confirmed with certified reference materials. Recoveries in 47 real samples were ranged between 80.48 and 118.1%. Therefore, the proposed method could be considered as a rapid, simple, and environmental-friendly method (the green extraction) to determine the trace amounts of iodine in different kinds of food products. 
     Keyword iodine, ultrasound assisted extraction, green extraction, food products, ICP OES 
577020056-2 Miss NUNTICHA LIMCHOOWONG [Main Author]
Science Doctoral Degree
Science Doctoral Degree

Reviewing Status มีผู้ประเมินอิสระ 
Status ตีพิมพ์แล้ว 
Level of Publication นานาชาติ 
citation true 
Part of thesis true 
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