Determination of Iron and Copper in Edible Oils by Flame Atomic Absorption Spectrometry After Liquid–Liquid Extraction

• Published in: Journal of the American Oil Chemists' Society 2015-03, Vol.92 (3), p.317-322
• Main Authors: Tokay, Feyzullah, Bağdat, Sema
• Format: Article
• Language: English
• Subjects: Absorption; Agriculture; atomic absorption spectrometry; Atomic absorption spectroscopy; Atomic physics; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; cooking fats and oils; Copper; detection limit; Edible Oil; Edible oils; Ethane; Extraction processes; Flame atomic absorption spectrometry; Food Science; Industrial Chemistry/Chemical Engineering; Iron; liquid-liquid extraction; Liquids; metal ions; mixing; N–N′‐Bis(4 methoxysalicylidene)‐1,2 diamino ethane; Original Paper; Spectral analysis; Spectrometry; Spectrum analysis; temperature
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-015-2603-x

In the present work, a novel and rapid extraction method for Fe(III) and Cu(II) from liquid edible oils is described. N,N′-Bis(4-methoxysalicylidene)-1,2-diamino ethane (MSE) was utilized for the extraction of metal ions and the determination was achieved by flame atomic absorption spectrometry (FAAS). In order to optimize the extraction conditions, a central composite design (CCD) technique was employed. The optimum conditions, the ratio of MSE solution volume to oil mass, stirring time and temperature, were determined as 1.2 and 1.1 mL g⁻¹; 24.0 and 31.8 min and 25.3 and 33.2 °C for Fe(III) and Cu(II) extraction, respectively. The feasibility of the improved method was tested with oil-based metal standards affording 98.6 % recovery for both metals and 67.3 ng g⁻¹for Fe(III) and 15.3 ng g⁻¹for Cu(II) as limit of detection (LOD).