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A fast and simple method for determination of β-carotene in commercial fruit juice by cloud point extraction-cold column trapping combined with UV-Vis spectrophotometry

Citation

Safdarian, M and Hashemi, P and Ghiasvand, A, A fast and simple method for determination of β-carotene in commercial fruit juice by cloud point extraction-cold column trapping combined with UV-Vis spectrophotometry, Food Chemistry, 343 Article 128481. ISSN 0308-8146 (2021) [Refereed Article]

Copyright Statement

2020 Elsevier Ltd.

DOI: doi:10.1016/j.foodchem.2020.128481

Abstract

Cloud point extraction with cold column trapping (CPE-CCT) was used for the rapid preconcentration and UV-Vis spectroscopy of beta-carotene in fruit juice samples. A central composite design was employed to optimize parameters such as pH, incubation time, cloud point temperature and surfactant concentration. A detection limit of 0.01 mg/L of beta-carotene (3SB/m), a coefficient of determination of 0.998 and a linear range of 0.04-10 mg/L were obtained. The CPE-CCT method was confirmed in comparison with the corresponding direct HPLC standard method. A simple, portable and cost-effective device was also utilized. Owing to eliminating centrifugation, the conditions of CPE-CCT were more moderate and its sample handling easier compared to conventional CPE.

Item Details

Item Type:Refereed Article
Keywords:cloud point extraction, cold column trapping, multivariate optimization, beta-carotene
Research Division:Chemical Sciences
Research Group:Analytical chemistry
Research Field:Separation science
Objective Division:Plant Production and Plant Primary Products
Objective Group:Other plant production and plant primary products
Objective Field:Other plant production and plant primary products not elsewhere classified
UTAS Author:Ghiasvand, A (Professor Alireza Ghiasvand)
ID Code:146500
Year Published:2021
Web of Science® Times Cited:2
Deposited By:Chemistry
Deposited On:2021-09-09
Last Modified:2021-11-16
Downloads:0

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