dc.contributor.author | Bagda, Esra | |
dc.contributor.author | Tuezen, Mustafa | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T09:40:18Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T09:40:18Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.uri | https://dx.doi.org/10.1016/j.foodchem.2017.03.104 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/6657 | |
dc.description | WOS: 000401097700012 | en_US |
dc.description | PubMed ID: 28490150 | en_US |
dc.description.abstract | In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I to form I-3. Anionic I-3 reacts with cationic crystal violet dye, and the product is extracted into 1-hexyl-3-methylimidazolium hexafluorophosphate phase in the presence of Triton X-114. The proposed method is linear in the range of 2.0-70 mu g L (1) and has a detection limit of 9.8 x 10 (2) mu g L (1). Relative standard deviations were 3.67% and 2.89% for the five replicate measurements of 14 and 35 mu g L (1) Se(IV), respectively. The proposed method was successfully applied to different food samples (NIST SRM 2976 mussel tissue, pepper, ginger, wheat flour, red lentil, traditional soup, cornflour, cornstarch, and garlic) after microwave digestion. (C) 2017 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | Unit of the Scientific Research Projects of Cumhuriyet University; Cumhuriyet University Advanced Technology Research Center (CUTAM); Unit of Scientific Research Projects of Gaziosmanpasa University; Turkish Academy of Sciences | en_US |
dc.description.sponsorship | The authors are grateful for the financial support from the Unit of the Scientific Research Projects of Cumhuriyet University, Cumhuriyet University Advanced Technology Research Center (CUTAM) and the Unit of Scientific Research Projects of Gaziosmanpasa University. Dr. Mustafa Tuzen thank the Turkish Academy of Sciences for its financial support. The authors also thank Dr. Tulay Oymak for providing the standard reference material and for her help in microwave digestion experiments. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | ELSEVIER SCI LTD | en_US |
dc.relation.isversionof | 10.1016/j.foodchem.2017.03.104 | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Selenium | en_US |
dc.subject | Vortex assisted | en_US |
dc.subject | Ionic liquid | en_US |
dc.subject | Microextraction | en_US |
dc.subject | Spectrophotometer | en_US |
dc.subject | Food samples | en_US |
dc.title | A simple and sensitive vortex-assisted ionic liquid-dispersive microextraction and spectrophotometric determination of selenium in food samples | en_US |
dc.type | article | en_US |
dc.relation.journal | FOOD CHEMISTRY | en_US |
dc.contributor.department | [Bagda, Esra] Cumhuriyet Univ, Fac Pharm, TR-58140 Sivas, Turkey -- [Tuezen, Mustafa] Gaziosmanpasa Univ, Fac Sci & Arts, Dept Chem, TR-60250 Tokat, Turkey | en_US |
dc.identifier.volume | 232 | en_US |
dc.identifier.endpage | 104 | en_US |
dc.identifier.startpage | 98 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |