Pre-concentration and determination of amitriptyline residues in waste water by ionic liquid based immersed droplet microextraction and HPLC

This paper describes a new approach for the determination of amitriptyline in wastewater by ionic liquid based immersed droplet microextraction (IL-IDME) prior to high-performance liquid chromatography with ultraviolet detection. 1-Hexyl-3-methylimidazolium hexafluorophosphate ([C6MIM][PF6]) was used as an ionic liquid. Various factors that affect extraction, such as volume of ionic liquid, stirring rate, extraction time, pH of the aqueous solution and salting effect, were optimized. The optimal conditions were as follows: microextraction time, 10 min; stirring rate, 720 rpm; pH, 11; ionic drop volume, 100 μL; and no sodium chloride addition. In quantitative experiments the method showed linearity in a range from 0.01 to 10 μg/mL, a limit of detection of 0.004 μg/mL and an excellent pre-concentration factor (PF) of 1100. Finally, the method was successfully applied to the determination of amitriptyline in the hospital wastewater samples. Keywords: Antidepressant, Ionic liquid based immersed droplet microextraction (IL-IDME), High performance liquid chromatography (HPLC

A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches

The effect of fat nature (dairy fat, and combination of dairy fat with sunflower oil) and its substitution with whey protein isolate (WPI) (0, 5% and 7.5%) on aroma release and perception from six saffron ice creams was studied through in-vitro, retro- and ortho-nasal approaches, and sensory evaluation. Compared with full-fat (10% fat) saffron ice creams, light (5% fat) and low-fat (2.5% fat) samples were accompanied with more safranal release into the vial headspace (0.0126, 0.0177, and 0.0220 ppm, respectively) and mouth cavity (100%, 153.6%, and 235.6%, respectively). Gas chromatography/Olfactometry showed that the most sensation of the majority of aroma compounds was from - low-fat and dairy fat-based samples. Results of in-mouth and ortho-nasal pathways studies coincided, indicating no significant difference (P<0.05) in aroma release among full-fat and light samples with two different fat types. These findings would suggest WPI as an appropriate fat replacer in light saffron ice creams for aroma delivery purposes