Publication: Employing natural reagents from turmeric and lime for acetic acid determination in vinegar sample
Issued Date
2018-04-01
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ISSN
10219498
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2-s2.0-85023175026
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food and Drug Analysis. Vol.26, No.2 (2018), 583-590
Suggested Citation
Sam ang Supharoek, Kraingkrai Ponhong, Watsaka Siriangkhawut, Kate Grudpan Employing natural reagents from turmeric and lime for acetic acid determination in vinegar sample. Journal of Food and Drug Analysis. Vol.26, No.2 (2018), 583-590. doi:10.1016/j.jfda.2017.06.007 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/44778
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Title
Employing natural reagents from turmeric and lime for acetic acid determination in vinegar sample
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Abstract
© 2017 A simple, rapid and environmentally friendly sequential injection analysis system employing natural extract reagents was developed for the determination of acetic acid following an acid–base reaction in the presence of an indicator. Powdered lime and turmeric were utilized as the natural base and indicator, respectively. Mixing lime and turmeric produced an orange to reddish-brown color solution which absorbed the maximum wavelength at 455 nm, with absorbance decreasing with increasing acetic acid concentration. Influential parameters including lime and turmeric concentrations, reagent and sample aspirated volumes, mixing coil length and dispensing flow rate were investigated and optimized. A standard calibration graph was plotted for 0–5.0 mmol/L acetic acid with r 2 = 0.9925. Relative standard deviations (RSD) at 2.0 and 4.0 mmol/L acetic acid were less than 3% (n = 7), with limit of detection (LOD) and limit of quantification (LOQ) at 0.12 and 0.24 mmol/L, respectively. The method was successfully applied to assay acetic acid concentration in cooking vinegar samples. Results achieved were not significantly different from those obtained following a batchwise standard AOAC titration method.