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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

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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 |
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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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