A Green Extraction of Trace Iodine in Table Salts, Vegetables, and Food Products Prior to Analysis by Inductively Coupled Plasma Optical Emission Spectrometry

AUTOR(ES)
FONTE

J. Braz. Chem. Soc.

DATA DE PUBLICAÇÃO

2017-04

RESUMO

In this study, we report a new method for iodine extraction from table salts, vegetables, and other food products using ultrasound-assisted extraction, prior to the iodine determination by inductively coupled plasma optical emission spectrometry. For the ultrasound-assisted extraction, deionized water as the extraction solvent and an extraction time of 5 min were found to be the most optimum condition. A linear calibration curve was plotted for 0.1 to 200.0 mg L-1 iodine convention. The limits of detection and quantification were 0.049 and 0.164 mg L-1, respectively. The precision for intra- and inter-day analyses was 2.75 and 4.54%, respectively. The accuracy of the method was confirmed with certified reference materials. Recoveries in 47 real samples were ranged between 80.48 and 118.1%. Therefore, the proposed method could be considered as a rapid, simple, and environmental-friendly method (the green extraction) to determine the trace amounts of iodine in different kinds of food products.

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