دورية أكاديمية
Simple time-saving method for iron determination based on fluorescence quenching of an azaflavanon-3-ol compound
| العنوان: | Simple time-saving method for iron determination based on fluorescence quenching of an azaflavanon-3-ol compound |
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| المؤلفون: | Başo?lu A., Tosun G., Ocak M., Alp H., Yayli N., Ocak U. |
| المساهمون: | Bayburt University, 56440284900, 36678334000, 6507422386, 7003387211, 6701867097, 6506636234 |
| بيانات النشر: | American Chemical Society |
| المجموعة: | Bayburt University Institutional Repository (DSpace@Bayburt) |
| مصطلحات موضوعية: | azaflavanon-3-ol, food, iron determination, spectrofluorimetric analysis, Cost effectiveness, Food products, Iron, Quenching, Rockets, Certified reference materials, Detection and quantification limit, Fluorescence quenching, Spectrofluorimetric, Spectrofluorometric method, Standard addition method, Iron compounds, Lens culinaris, Mentha, Portulacaceae, Spinacia oleracea, chemistry, devices, evaluation study, fluorescence, food analysis, procedures, spectrofluorometry, vegetable, Spectrometry, Vegetables |
| الوصف: | A simple and time-saving spectrofluorometric method developed using an azaflavanon-3-ol compound was used for the determination of iron in various food samples. Nitric acid and hydrogen peroxide were used for digestion of samples in a closed microwave system. The method was validated by analyzing two certified reference materials (CRM-SA-C Sandy Soil C and Mixed Polish Herbs INCT-MPH-2). Measurements were carried out using a modified standard addition method. The standard addition graph was linear until 21.6 mg/L in the determination of iron(III). Detection and quantification limits were 0.81 and 2.4 mg/L, respectively. Satisfactory accuracy was obtained for spinach, dill, mint, purslane, rocket, red lentils, dry beans, and two iron medicinal tablets. High recoveries were found for streamwater samples fortified at three different concentrations. The method is simple, time-saving, cost-effective, and suitable for the determination of the iron content of foods. © 2015 American Chemical Society. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 0021-8561 |
| العلاقة: | Journal of Agricultural and Food Chemistry; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1021/jf505336dTest; https://hdl.handle.net/20.500.12403/702Test; 63; 10; 2654; 2659 |
| DOI: | 10.1021/jf505336d |
| الإتاحة: | https://doi.org/20.500.12403/702Test https://doi.org/10.1021/jf505336dTest https://hdl.handle.net/20.500.12403/702Test |
| حقوق: | info:eu-repo/semantics/closedAccess |
| رقم الانضمام: | edsbas.B930473E |
| قاعدة البيانات: | BASE |
| تدمد: | 00218561 |
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| DOI: | 10.1021/jf505336d |