Ultrasound assisted-cloud point extraction coupled with spectrophotometry for determination of low levels of formaldehyde from milk-based products

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dc.contributor.authorTemel, Nuket Kartal
dc.date.accessioned2024-10-26T18:02:23Z
dc.date.available2024-10-26T18:02:23Z
dc.date.issued2024
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractIn this study, a preconcentration method is proposed for the separation, extraction and spectrophotometric determination of free formaldehyde (FA) from milk-based products. The method is based on ion-pair formation between phenoxazine 3-one, resazurin, and hydroxymethanesulfonate (HMS), which is selectively formed by the reaction of FA with sulfite at pH 5.0, followed by its extraction into the micellar phase of Triton X-114. Resazurin was adopted as ion-pairing reagent for detection of low levels of FA at 610 nm. The variables affecting the extraction efficiency were evaluated and optimized. A linear relationship was obtained in the range of 2-120 mu g L-1 with a detection limit of 0.501 mu g L-1. Under optimum conditions such as pH 5.0, 8 mu mol L-1 Resazurin, 0.4 mg L-1 sulfide, 0.03% (v/v) of Triton X-114, after applying ultrasonic assisted-cloud point extraction (UA-CPE), spectrophotometric determination was made at 610 nm to measure the concentration of FA found in trace amounts in milk-based products such as liquid, semi-solid and solid-milk products including whole milk, semiskimmed milk, cacao milk, banana flavored milk, strawberry flavored milk, goat milk, yogurt, fruit flavored yogurt, white cheese. The precision was in the range 2.5-4.8% (n: 5, for 5, 25 and 100 mu g L-1). After preconcentration of a 15 mL sample, a sensitivity enhancement factor of 55.6 was obtained. To represent the sample matrix, the validation was checked by intra-day/inter-day accuracy and precision analysis of a spiked quality control sample and its recoveries at three concentration levels. Finally, the method was successfully applied to the determination of free FA in samples, and recoveries in the range 90.8-97.4% with RSD lower than 5.7% after spiking were obtained.
dc.description.sponsorshipSivas Cumhuriyet University Scientific Research Projects Council
dc.description.sponsorshipThis study was carried out within the scope of other projects supported by Sivas Cumhuriyet University Scientific Research Projects Council.
dc.identifier.doi10.1016/j.jfca.2023.105919
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85180607712
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2023.105919
dc.identifier.urihttps://hdl.handle.net/20.500.12418/28120
dc.identifier.volume126
dc.identifier.wosWOS:001146981300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFormaldehyde
dc.subjectResazurin
dc.subjectSulfite
dc.subjectMilk products
dc.subjectUV-Spectrophotometry
dc.subjectCloud point extraction
dc.titleUltrasound assisted-cloud point extraction coupled with spectrophotometry for determination of low levels of formaldehyde from milk-based products
dc.typeArticle

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