Optimisation and Evaluation of Zinc in Food Samples by Cloud Point Extraction and Spectrophotometric Detection

Authors

  • Nurul Azwa Mohd Azizi
  • Nurul Yani Rahim
  • Muggundha Raoov Ramachandran
  • Saliza Asman

DOI:

https://doi.org/10.24191/srj.v16i1.5551

Keywords:

cloud point extraction, Triton X-100, zinc, UV-Vis spectrophotometry, food

Abstract

The cloud point extraction (CPE) method was developed to determine the zinc prior to Ultraviolet-visible (UV-Vis) spectrophotometry detection. Triton X-100 was applied as extractant based on the complexation reaction of Zn(II) ions with ethylenediaminetetraacetic acid (EDTA). Under optimal conditions, the CPE was used to determine the concentration of zinc in canned food samples. The amounts of zinc found in the food samples were in the range of 0.005-0.007 mg/L with RSD of < 8 %. This confirmed that the proposed CPE method is suitable for the determination of zinc in food samples, indicating the concentration of zinc was within the permissible limit.

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Published

2019-06-27

How to Cite

Mohd Azizi , N. A. ., Rahim , N. Y. ., Ramachandran , M. R. ., & Asman , S. . (2019). Optimisation and Evaluation of Zinc in Food Samples by Cloud Point Extraction and Spectrophotometric Detection. Scientific Research Journal, 16(1), 41–59. https://doi.org/10.24191/srj.v16i1.5551

Issue

Vol. 16 No. 1 (2019): Scientific Research Journal

Section

Polymer and Composite

License

Copyright (c) 2019 Nurul Azwa Mohd Azizi , Nurul Yani Rahim , Muggundha Raoov Ramachandran , Saliza Asman

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.