dc.contributor.author | Altunay, Nail | |
dc.contributor.author | Elik, Adil | |
dc.contributor.author | Gurkan, Ramazan | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T09:38:58Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T09:38:58Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 1944-0049 | |
dc.identifier.issn | 1944-0057 | |
dc.identifier.uri | https://dx.doi.org/10.1080/19440049.2017.1394585 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/6448 | |
dc.description | WOS: 000424170300005 | en_US |
dc.description | PubMed ID: 29052472 | en_US |
dc.description.abstract | Acrylamide (AAm) is a carcinogenic chemical that can form in thermally processed foods by the Maillard reaction of glucose with asparagine. AAm can easily be formed especially in frequently consumed chips and cereal-based foods depending on processing conditions. Considering these properties of AAm, a new, simple and green method is proposed for the extraction of AAm from thermally processed food samples. In this study, an ionic liquid (1-butyl-3-methylimidazolium tetrafluoroborate, [Bmim][BF4]) as extractant was used in the presence of a cationic phenazine group dye, 3,7-diamino-5-phenylphenazinium chloride (PSH+, phenosafranine) at pH 7.5 for the extraction of AAm as an ion-pair complex from selected samples. Under optimum conditions, the analytical features obtained for the proposed method were as follows; linear working range, the limits of detection (LOD, 3S(b)/m) and quantification (LOQ, 10S(b)/m), preconcentration factor, sensitivity enhancement factor, sample volume and recovery% were 2.2-350 mu g kg(-1), 0.7 mu g kg(-1), 2.3 mu g kg(-1), 120, 95, 60 mL and 94.1-102.7%, respectively. The validity of the method was tested by analysis of two certified reference materials (CRMs) and intra-day and inter-day precision studies. Finally, the method was successfully applied to the determination of AAm levels in thermally processed foods using the standard addition method. | en_US |
dc.description.sponsorship | Cumhuriyet University Scientific Research [F-520] | en_US |
dc.description.sponsorship | This work was supported by the Cumhuriyet University Scientific Research; [F-520]. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | TAYLOR & FRANCIS LTD | en_US |
dc.relation.isversionof | 10.1080/19440049.2017.1394585 | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Acrylamide | en_US |
dc.subject | thermally processed foods | en_US |
dc.subject | microextraction | en_US |
dc.subject | spectrophotometry | en_US |
dc.title | Extraction and reliable determination of acrylamide from thermally processed foods using ionic liquid-based ultrasound-assisted selective microextraction combined with spectrophotometry | en_US |
dc.type | article | en_US |
dc.relation.journal | FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | en_US |
dc.contributor.department | [Altunay, Nail -- Elik, Adil -- Gurkan, Ramazan] Cumhuriyet Univ, Dept Chem, Fac Sci, Sivas, Turkey | en_US |
dc.identifier.volume | 35 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.endpage | 232 | en_US |
dc.identifier.startpage | 222 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |