Abstract
An aqueous two-phase extraction system was constituted using magnetic ionic liquid-nonionic surfactant for phenolic acids and the developed method was applied to apple, grape, pear, and banana samples. Ionic liquids based on imidazolium containing butyl, allyl, and benzyl groups were used for extraction. The parameters influencing the extraction efficiency such as volume of ionic liquids, type and amount of surfactant and salt, ultrasound extraction time, temperature, and sample pH were optimized. The extraction efficiencies of ionic liquids were compared for phenolic acids under optimized conditions. Limits of detection and limits of quantification were in the range of 1.34-1.56 μg L$^{-1\, }$and 4.33-4.68 μg L$^{-1}$, respectively. The interday and intraday precision (RSD%) for the phenolic acids at 5 and 25 μg L$^{-1\, }$were in the range of 4.48%-5.69% and 3.02%-4.51%, respectively. The spiked recoveries of phenolic acids were between 70.78% and 99.97% in real samples.
Highlights
Phenolic acids have natural antioxidant properties and secondary metabolite properties [1]
An aqueous two-phase extraction technique based on magnetic ionic liquid-nonionic surfactant for phenolic acids in grape, apple, pear, and banana samples was developed
The extraction recovery obtained with 1-butyl-3-methylimidazolium tetrachloroferrate was higher than the recovery with 1allyl-3-methylimidazolium tetrachloroferrate and 1-benzyl-3-methylimidazolium tetrachloroferrate
Summary
Phenolic acids have natural antioxidant properties and secondary metabolite properties [1]. Chromatographic techniques such as high-performance liquid chromatography (HPLC) [6], gas chromatography (GC) [7], and high-performance thin-layer chromatography (HPTLC) [8] are used for the analysis of phenolic acids These compounds must be separated and enriched from the complex matrix prior to their analysis for sensitive and selective determination [9,10]. An ATPE method was developed using MILs based on imidazolium and the nonionic surfactant Triton X-100 to separate trace amounts of phenolic acids in grape, apple, pear, and banana samples. HPLC was used to separate and determine trace amounts of phenolic acids in samples Parameters such as volume of ionic liquid, type and amount of surfactant and salt, extraction time, temperature, and pH of the sample solution were optimized to examine the extraction efficiency. The proposed method provided high recoveries and good repeatability for phenolic acids in real samples
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