Abstract
This work proposed a novel, relatively low-cost and rapid analytical method using microemulsion as sample preparation to determine iron (Fe) in vegetable oils by flame atomic absorption spectrometry technique (FAAS). The vegetable oil microemulsions were obtained by mixing appropriate proportions of the crude and refined vegetable oil, Triton® X-100, 1-propanol and nitric acid 50% (v v-1). Moreover, an external calibration method was established using aqueous Fe standards instead of expensive and unstable organometallic standards. The limits of detection and quantification were 0.40 and 1.3 mg kg-1 of oil, respectively. The accuracy was checked by recovery studies (with recoveries ranging 84-105%) and by Fe determination in digested vegetable oil samples by inductively coupled plasma optical emission spectrometry (ICP OES) as comparative procedure. The proposed analytical method was efficient to determine Fe in crude and refined vegetable oils from various vegetable sources, besides being suitable for routine analyses due to its simplicity.
Highlights
Iron (Fe) is one of the most abundant elements in the earth’s crust.[1]
Traditional analytical methods to determine trace Fe in vegetable oils are mainly based on the use of instrumental techniques, such as flame atomic absorption spectrometry (FAAS),[9,10] electrothermal atomic absorption spectrometry (ETAAS),[11] inductively coupled plasma optical emission spectrometry (ICP OES)[2,12] and inductively coupled plasma mass spectrometry (ICP-MS).[13]
The proposed method was evaluated in terms of microemulsions stability, precision (relative standard deviation (RSD), %), limits of detection (LOD) and quantification (LOQ), linear range and accuracy
Summary
Iron (Fe) is one of the most abundant elements in the earth’s crust.[1]. This mineral naturally occurs at low concentrations in vegetable products, such as refined and crude vegetable oils.[2]. This work proposes a novel routine analytical procedure for the determination of Fe at trace amounts in samples of various crude and refined (edible) vegetable oils, using a microemulsion-based sample preparation method and conventional FAAS as the measurement technique.
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