Optimisation and Evaluation of Zinc in Food Samples by Cloud Point Extraction and Spectrophotometric Detection

  • Nurul Azwa Mohd Azizi Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Education Hub Pagoh, 84000 Muar, Johor, Malaysia
  • Nurul Yani Rahim School of Chemical Sciences, Universiti Sains Malaysia, 11800 USM Gelugor, Pulau Pinang, Malaysia
  • Muggundha Raoov Ramachandran Universiti Malaya Centre for Ionic Liquids, Department of Chemistry, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
  • Saliza Asman Advanced Analytical and Environmental Chemistry (AdEC), Department of Physics and Chemistry, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Education Hub Pagoh, 84000 Muar, Johor, Malaysia

Abstract

The cloud point extraction (CPE) method was developed to determine the zinc prior to Ultraviolet-visible (UV-Vis) spectrophotometry detection. Triton X-100 was applied as extractant based on the complexation reaction of Zn(II) ions with ethylenediaminetetraacetic acid (EDTA). Under optimal conditions, the CPE was used to determine the concentration of zinc in canned food samples. The amounts of zinc found in the food samples were in the range of 0.005-0.007 mg/L with relative standard deviation (RSD) of < 8 %. This confirmed that the proposed CPE method is suitable for the determination of zinc in food samples, indicating the concentration of zinc was within the permissible limit.

Published
2019-06-28
How to Cite
MOHD AZIZI, Nurul Azwa et al. Optimisation and Evaluation of Zinc in Food Samples by Cloud Point Extraction and Spectrophotometric Detection. Scientific Research Journal, [S.l.], v. 16, n. 1, p. 41-59, june 2019. ISSN 2289-649X. Available at: <https://myjms.mohe.gov.my/index.php/SRJ/article/view/5551>. Date accessed: 16 apr. 2024. doi: https://doi.org/10.24191/srj.v16i1.5551.