dc.contributor.author | Dagdeviren, Semahat | |
dc.contributor.author | Altunay, Nail | |
dc.contributor.author | Sayman, Yasin | |
dc.contributor.author | Gurkan, Ramazan | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T09:37:55Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T09:37:55Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.uri | https://dx.doi.org/10.1016/j.foodchem.2018.02.046 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/6218 | |
dc.description | WOS: 000428402000005 | en_US |
dc.description | PubMed ID: 29571482 | en_US |
dc.description.abstract | The study developed a new method for proline detection in honey, wine and fruit juice using ultrasound assisted-cloud point extraction (UA-CPE) and spectrophotometry. Initially, a quaternary complex was built, containing proline, histamine, Cu(II), and fluorescein at pH 5.5. Samples were treated with ethanol-water mixture before extraction and preconcentration, using an ultrasonic bath for 10min at 40 degrees C (40 kHz, 300W). After the optimization of variables affecting extraction efficiency, good linearity was obtained between 15 and 600 mu g L-1 with sensitivity enhancement factor of 105. The limits of detection and quantification were 5.7 and 19.0 mu g L-,(-1) respectively. The recovery percentage and relative standard deviations (RSD%) were between 95.3 and 103.3%, and 2.5 and 4.2%, respectively. The accuracy of the method was verified by the analysis of a standard reference material (SRM 2389a). | en_US |
dc.description.sponsorship | Commission of Scientific Research Projects, Cumhuriyet University, (CUBAB) [F-480] | en_US |
dc.description.sponsorship | This study was supported financially by Commission of Scientific Research Projects, Cumhuriyet University, (CUBAB) as research Project with code of F-480, conducted in control of the main author. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | ELSEVIER SCI LTD | en_US |
dc.relation.isversionof | 10.1016/j.foodchem.2018.02.046 | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Ultrasound assisted-cloud point extraction | en_US |
dc.subject | Spectrophotometry | en_US |
dc.subject | Proline | en_US |
dc.subject | Honeys | en_US |
dc.subject | Wines | en_US |
dc.subject | Fruit juices | en_US |
dc.title | A new method of UA_CPE coupled with spectrophotometry for the faster and cost-effective detection of proline in fruit juice, honey, and wine | en_US |
dc.type | article | en_US |
dc.relation.journal | FOOD CHEMISTRY | en_US |
dc.contributor.department | [Dagdeviren, Semahat -- Altunay, Nail -- Sayman, Yasin -- Gurkan, Ramazan] Cumhuriyet Univ, Fac Sci, Dept Chem, TR-58140 Sivas, Turkey | en_US |
dc.identifier.volume | 255 | en_US |
dc.identifier.endpage | 40 | en_US |
dc.identifier.startpage | 31 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |