Simultaneous Determination Of Potassium, Sodium, Calcium, And Magnesium In Virgin Olive Oils By Capillary Electrophoresis With Capacitively Coupled Contactless Conductivity Detection

Analysis of trace elements in virgin olive oil (VOO) is important for nutritional information, geographical characterization, and adulteration detection. In this study, Na+, K+, Ca2+, and Mg2+ in VOO were extracted to an aqueous solution with the aid of ultrasound energy, which was analyzed by capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C4D). The metal ions were separated in less than 3 min with good peak resolutions. The CE-C4D method exhibited good linearity, with coefficients of determination (R2) ranging from 0.9978 to 0.9995. The limits of quantification for Na+, K+, Ca2+, and Mg 2+ were 0.029, 0.029, 0.033, and 0.044 mg kg-1, respectively. The results of the recovery tests at three concentration levels ranged from 80.5% to 119.6% with a relative standard deviation of 0.6 to 18.1%. The proposed CE-C4D method was successfully applied for determination of the target analytes in five commercial samples of VOO. © the Partner Organisations 2014.61136293633http://www.internationaloliveoil.org, International Olive Oil Council, (accessed January 2014)Garcia-Gonzalez, D.L., Aparicio-Ruiz, R., Aparicio, R., (2008) Eur. J. Lipid Sci. Technol., 110, pp. 602-607Covas, M.I., Ruiz-Gutierrez, V., De La Torre, R., Kafatos, A., Lamuela-Raventos, R.M., Osada, J., Owen, R.W., Visioli, F., (2006) Nutr. Rev., 64, pp. 20-S30Azadmard-Damirchi, S., (2010) Food Addit. Contam., Part A, 27, pp. 1-10Dais, P., Hatzakis, E., (2013) Anal. Chim. Acta, 765, pp. 1-27Escuderos, M.E., Uceda, M., Sanchez, S., Jimenez, A., (2007) Eur. J. Lipid Sci. Technol., 109, pp. 536-546Navas, M.J., Jimenez, A.M., (2007) J. Am. Oil Chem. Soc., 84, pp. 405-411Monasterio, R.P., Fernandez, M.D., Silva, M.F., (2013) J. Agric. Food Chem., 61, pp. 4477-4496Brkljaca, M., Giljanovic, J., Prkic, A., (2013) Anal. Lett., 46, pp. 2912-2926Arvanitoyannis, I.S., Vlachos, A., (2007) Crit. Rev. Food Sci. Nutr., 47, pp. 441-498Yasar, S.B., Baran, E.K., Alkan, M., (2012) Olive Oil - Constituents, Quality, Health Properties and Bioconversions, 1. , in, ed. D. Boskou, InTech, 1st edn, ch. 5, 89-108Mendil, D., Uluozlu, O.D., Tuzen, M., Soylak, M., (2009) J. Hazard. Mater., 165, pp. 724-728Baran, E.K., Yasar, S.B., (2012) Eur. J. Lipid Sci. Technol., 114, pp. 1320-1326Ieggli, C.V.S., Bohrer, D., Do Nascimento, P.C., De Carvalho, L.M., (2011) Food Addit. Contam., Part A, 28, pp. 640-648Cindric, I.J., Zeiner, M., Steffan, I., (2007) Microchem. J., 85, pp. 136-139Robaina, N.F., Brum, D.M., Cassella, R.J., (2012) Talanta, 99, pp. 104-112Zeiner, M., Steffan, I., Cindric, I.J., (2005) Microchem. J., 81, pp. 171-176Bakircioglu, D., Kurtulus, Y.B., Yurtsever, S., (2013) Food Chem., 138, pp. 770-775Zhu, F.K., Fan, W.X., Wang, X.J., Qu, L., Yao, S.W., (2011) Food Chem. Toxicol., 49, pp. 3081-3085Llorent-Martinez, E.J., Ortega-Barrales, P., Fernandez-De Cordova, M.L., Dominguez-Vidal, A., Ruiz-Medina, A., (2011) Food Chem., 127, pp. 1257-1262Castillo, J.R., Jimenez, M.S., Ebdon, L., (1999) J. Anal. At. Spectrom., 14, pp. 1515-1518Dugo, G., Pellicano, T.M., La Pera, L., Lo Turco, V., Tamborrino, A., Clodoveo, M.L., (2007) Food Chem., 102, pp. 599-605Buldini, P.L., Ferri, D., Sharma, J.L., (1997) J. Chromatogr. A, 789, pp. 549-555Nogueira, T., Do Lago, C.L., (2011) Microchem. J., 99, pp. 267-272De Caland, L.B., Silveira, E.L.C., Tubino, M., (2012) Anal. Chim. Acta, 718, pp. 116-120Da Silva, J.A.F., Ricelli, N.L., Carvalho, A.Z., Do Lago, C.L., (2003) J. Braz. Chem. Soc., 14, pp. 265-268Ribani, M., Bottoli, C.B.G., Collins, C.H., Jardim, I.C.S.F., Melo, L.F.C., (2004) Quim. Nova, 27, pp. 771-780Benincasa, C., Lewis, J., Perri, E., Sindona, G., Tagarelli, A., (2007) Anal. Chim. Acta, 585, pp. 366-370Danzer, K., Currie, L.A., Chem, C.G.A.A., (1998) Pure Appl. Chem., 70, pp. 993-1014Velasco, J., Dobarganes, C., (2002) Eur. J. Lipid Sci. Technol., 104, pp. 661-67

A novel spectrophotometric method for the determination of copper ion by using a salophen ligand, N,N'-disalicylidene-2,3-diaminopyridine

WOS: 000411700000016this study, a novel, selective and highly sensitive spectrophotometric method has been developed for the determination of copper(II) by using a new chromogenic reagent N,N'-bissalicylidene-2,3-diaminopyridine (H2IF). The absorbance was measured at lambda max = 414 nm. Experimental conditions were optimized, and Beer's law was observed in the concentration range of 6.35-318 mu g L-1 of copper. The molar absorptivity of the complex was calculated and found to be 1.46 x 10(5) L mol(-1) cm(-1). The detection and quantification limits were calculated and found to be 6.38 mu g L-1 and 21.27 mu g L-1, respectively. The calculated relative standard deviation (n = 5) was 0.62% for a standard solution including 63.5 mu g L-1 copper( II). The interference effects of the common ions have been studied and the statistical assessment of the obtained results is presented. The developed method was applied for the determination of copper in water samples. The reliability and accuracy of the developed method was proven by the analysis of a waste water standard. (C) 2017 The Authors. Production and hosting by Elsevier B.V. on behalf of Taibah University