Development of microwave assisted-UV digestion using diluted reagents for the determination of total nitrogen in cereals by ion chromatography

The objective of this work is to develop a microwave assisted-ultraviolet (MW-UV) digestion in the presence of dilute HCl and H2O2 followed by ion chromatography (IC) measurements for the determination of total nitrogen in cereals. This approach (MW-UV-IC) requires lesser time and does not need environmentally hazardous materials as used in Kjeldhal method. Further, the developed method requires only microliter quantities of dilute HCl and few milliliters of H2O2 for the matrix digestion and simultaneous conversion of nitrogen to its ionic species for the subsequent analysis by IC. At the optimized acid concentrations (200 ​μL of 0.1 ​mol ​L−1 HCl) and microwave power, the nitrogen in the cereals flours is converted to nitrate (NO3−), nitrite (NO2−) and ammonium (NH4+) ions. The nitrogen species were separated using IonPac AS-20 and IonPac CS-17 columns and then quantified using suppressed conductivity detection. The method was applied to estimate the total nitrogen in flours of various cereals like; wheat (Triticum aestivum), rice (Oryza sativa), finger millet (Eleusine coracana), jowar (Sorghum) and pearl millet (Pennisetum glaucum). The results obtained using proposed method, were in good agreement with that of Kjeldhal method. Further, the precision of the values obtained by developed method was on par with the Kjeldhal method for all the tested flours as verified by F-test (n ​= ​5 and 95% confidence limit). Additionally, greenness assessment tools like analytical Eco-scale and green analytical procedure index (GAPI) suggested the proposed MW-UV-IC method, for the determination of total nitrogen in cereal flours, to be excellently green and safe