Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit
Issued Date
2022-09-01
Resource Type
eISSN
14203049
Scopus ID
2-s2.0-85137610240
Pubmed ID
36080464
Journal Title
Molecules
Volume
27
Issue
17
Rights Holder(s)
SCOPUS
Bibliographic Citation
Molecules Vol.27 No.17 (2022)
Suggested Citation
Supharoek S.A., Weerasuk B., Siriangkhawut W., Grudpan K., Ponhong K. Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit. Molecules Vol.27 No.17 (2022). doi:10.3390/molecules27175697 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/83624
Title
Ultrasound-Assisted One-Pot Cloud Point Extraction for Iron Determination Using Natural Chelating Ligands from Dipterocarpus intricatus Dyer Fruit
Author's Affiliation
Other Contributor(s)
Abstract
An ultrasound-assisted, one-pot cloud point extraction was developed for the determination of iron in vegetable samples by UV-Visible spectrophotometry. This method was based on the complexation of iron with an environmentally-friendly natural chelating agent extracted from Dipterocarpus intricatus Dyer fruit at pH 5.5 in the presence of Triton X-114. Reagent extraction, complexation, and preconcentration were performed simultaneously using ultrasound-assisted extraction at 45 °C. The surfactant-rich phase was diluted with ethanol and loaded through a syringe barrel packed with cotton that acted as a filter to trap the reagent powder. Analyte-entrapped on cotton was eluted using 0.1 mol·L−1 nitric acid solution. Filtrate and eluate solutions were measured absorbance of the dark-blue product at 575 nm. Influential parameters for the procedure were investigated. Under the optimum experimental conditions, the calibration curve was linear, ranging from 0.1 to 1.0 mg·L−1 with r2 = 0.997. Limits of detection and quantification were 0.03 and 0.09 mg·L−1, respectively while precision values of intra-day and inter-day were less than 5%. Recovery at 0.5 mg·L−1 ranged from 89.0 to 99.8%, while iron content in vegetable samples ranged from 2.45 to 13.36 mg/100 g. This method was cost-effective, reliable, eco-friendly, and convenient as a green analytical approach to determining iron content.