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Publication
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| 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 |
| Journal |
| 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 |
| Issue |
4 |
| Month |
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| 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 |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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