A Green Extraction of Trace Iodine in Table Salts, Vegetables, and Food Products Prior to Analysis by Inductively Coupled Plasma Optical Emission Spectrometry

• Autor(a) principal: Limchoowong,Nunticha
• Data de Publicação: 2017
• Outros Autores: Sricharoen,Phitchan, Techawongstien,Suchila, Kongsri,Supalak, Chanthai,Saksit
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000400540
• topic: iodine; ultrasound assisted extraction; green extraction; food products; ICP OES

In this study, we report a new method for iodine extraction from table salts, vegetables, and other food products using ultrasound-assisted extraction, prior to the iodine determination by inductively coupled plasma optical emission spectrometry. For the ultrasound-assisted extraction, deionized water as the extraction solvent and an extraction time of 5 min were found to be the most optimum condition. A linear calibration curve was plotted for 0.1 to 200.0 mg L-1 iodine convention. The limits of detection and quantification were 0.049 and 0.164 mg L-1, respectively. The precision for intra- and inter-day analyses was 2.75 and 4.54%, respectively. The accuracy of the method was confirmed with certified reference materials. Recoveries in 47 real samples were ranged between 80.48 and 118.1%. Therefore, the proposed method could be considered as a rapid, simple, and environmental-friendly method (the green extraction) to determine the trace amounts of iodine in different kinds of food products.