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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

Safdarian, M, Hashemi, P and Ghiasvand, A ORCID: 0000-0002-4570-7988 2021 , '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, vol. 343 , pp. 1-7 , doi: 10.1016/j.foodchem.2020.128481.

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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 Type: Article
Authors/Creators:Safdarian, M and Hashemi, P and Ghiasvand, A
Keywords: cloud point extraction, cold column trapping, multivariate optimization, beta-carotene
Journal or Publication Title: Food Chemistry
Publisher: Elsevier Sci Ltd
ISSN: 0308-8146
DOI / ID Number: 10.1016/j.foodchem.2020.128481
Copyright Information:

© 2020 Elsevier Ltd.

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