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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.
Related URLs:	Google Scholar: Ghiasvand, A
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