Supharoek S.a.Lee C.Y.Kaewbutra S.Jumpanon S.Threeprom W.Ponhong K.Mahidol University2025-04-012025-04-012025-04-01Food Chemistry: X Vol.27 (2025)https://repository.li.mahidol.ac.th/handle/123456789/108592Nitrate and nitrite residues in food significantly impact human health. This paper developed a one-pot ultrasound-assisted cloud point extraction method for spectrophotometric nitrate and nitrite determination, utilizing an eco-friendly natural reagent consisting of Careya arborea Roxb. leaf extract as an alternative to N-1-naphthyl ethylenediamine. In the proposed reaction, nitrate was reduced to nitrite utilizing vanadium (III) chloride. The nitrite then reacted with sulfanilamide and the natural reagent to yield a yellow product which was subsequently preconcentrated using Triton X-114. Nitrate reduction, azo-dye formation, and cloud point preconcentration were performed concurrently using a one-pot ultrasound-assisted approach. This method exhibited a good linear range with limits of detection for nitrite and nitrate 0.01 and 0.05 mg L−1, respectively. Our suggested approach effectively determined nitrate and nitrite in sausage samples, obtaining desirable recovery ranging from 90 % to 110 % and exhibiting strong agreement with Griess's method.ChemistryAgricultural and Biological SciencesArticleSCOPUS10.1016/j.fochx.2025.1023812-s2.0-10500024463325901575