Supharoek SA, Weerasuk B, Siriangkhawut W, Grudpan K, Ponhong K. Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from
Dipterocarpus intricatus Dyer Fruit.
Molecules 2022;
27:5697. [PMID:
36080464 PMCID:
PMC9457780 DOI:
10.3390/molecules27175697]
[Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 08/24/2022] [Accepted: 08/31/2022] [Indexed: 11/26/2022] Open
Abstract
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 r2 = 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.
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