A micellar improved method for trace levels selenium quantification in food samples, alcoholic and nonalcoholic beverages through CPE/FAAS

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dc.authoridUlusoy, Halil Ibrahim -- 0000-0002-8742-5145en_US
dc.contributor.authorUlusoy, Halil Ibrahim
dc.contributor.authorYilmaz, Oznur
dc.contributor.authorGurkan, Ramazan
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T09:59:30Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T09:59:30Z
dc.date.issued2013
dc.department[Ulusoy, Halil Ibrahim] Cumhuriyet Univ, Dept Analyt Chem, Fac Pharm, TR-58140 Sivas, Turkey -- [Yilmaz, Oznur -- Gurkan, Ramazan] Cumhuriyet Univ, Dept Chem, Fac Sci, TR-58140 Sivas, Turkeyen_US
dc.description.abstractA useful preconcentration and determination method was proposed for trace selenium in food samples. The procedure is based on complex formation of Pyronine B with Se(IV) ions in the presence of sodium dodecyl sulphate (SDS) and Ponpe 7.5. The variables affecting complex formation, extraction and phase separation were studied and optimised. Under the experimental conditions used, the calibration graph was linear in the range of 20-1700 mu g L-1 for Se(IV) ions. The limit of detection was 3.81 mu gL(-1) of Se(IV) and the relative standard deviation for 5 replicate determinations at 250 mu g L-1 concentration level was 2.45%. Recovery values were obtained between 97.8%" and 102.8% for spiked samples. The method was successfully applied to the determination of total selenium in some food samples and alcoholic and nonalcoholic beverages. Its validity was checked by the analysis of four certified reference materials. The results obtained by the proposed method were quantitatively in good agreement with the certified values. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipCumhuriyet University Scientific Research Projects Commissionen_US
dc.description.sponsorshipThe present study was partly supported by Cumhuriyet University Scientific Research Projects Commission as the research projects. The authors also wish to express their gratitude to Prof. Dr. Mehmet Akcay for all expert discussions; his suggestions contributed enormously to the preparation of the manuscript.en_US
dc.identifier.doi10.1016/j.foodchem.2013.01.087en_US
dc.identifier.endpage1014en_US
dc.identifier.issn0308-8146
dc.identifier.issue01.Apren_US
dc.identifier.pmid23561203en_US
dc.identifier.scopus2-s2.0-84875940356en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage1008en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2013.01.087
dc.identifier.urihttps://hdl.handle.net/20.500.12418/8663
dc.identifier.volume139en_US
dc.identifier.wosWOS:000318200900135en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectInorganic seleniumen_US
dc.subjectPyronine Ben_US
dc.subjectSDSen_US
dc.subjectCPEen_US
dc.subjectFAASen_US
dc.subjectFood samplesen_US
dc.titleA micellar improved method for trace levels selenium quantification in food samples, alcoholic and nonalcoholic beverages through CPE/FAASen_US
dc.typeArticleen_US

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