Determination of cadmium in bread and biscuit samples using ultrasound‐assisted temperature‐controlled ionic liquid microextraction

BACKGROUND In the present work, a simple and rapid method was proposed for the preconcentration of cadmium using ultrasound‐assisted temperature‐controlled ionic liquid microextraction (TC‐IL‐LPME). The dispersion of the ionic liquid (1‐Hmim[PF6]) in the aqueous phase was performed by heating it in...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2019-08, Vol.99 (10), p.4609-4614
Main Authors: Santos, Analú P, Santos, Márcio JS, Graças Andrade Korn, Maria, Lemos, Valfredo A
Format: Article
Language:English
Subjects:
Atomic absorption analysis
Atomic absorption spectroscopy
biscuits
Bread
Bread - analysis
brown bread
Cadmium
Cadmium - analysis
Cadmium - isolation & purification
Centrifugation
Food Contamination - analysis
ionic liquid
Ionic liquids
Ionic Liquids - chemistry
Ions
Liquid Phase Microextraction - methods
microextraction
Nitric acid
Organic chemistry
Reagents
Spectral analysis
Spectrometry
Spectrophotometry, Atomic
Temperature
Ultrasonic imaging
Ultrasonics - instrumentation
Ultrasonics - methods
Ultrasound
Viscosity
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Summary:BACKGROUND In the present work, a simple and rapid method was proposed for the preconcentration of cadmium using ultrasound‐assisted temperature‐controlled ionic liquid microextraction (TC‐IL‐LPME). The dispersion of the ionic liquid (1‐Hmim[PF6]) in the aqueous phase was performed by heating it in an ultrasonic bath, followed by cooling in an ice bath. After centrifugation, the enriched phase was dissolved in 45% (w/w) nitric acid solution to reduce viscosity, and the cadmium content was measured employing electrothermal atomic absorption spectrometry (ET‐AAS). The 2‐(5‐bromo‐2‐pyridylazo)‐5‐diethylaminophenol reagent (Br‐PADAP) was used as a complexing agent. RESULTS Under optimized conditions, the method had a detection limit of 2.0 ng L−1 and an enrichment factor of 24. The accuracy of the method was evaluated through the analysis of the certified reference material of brown bread (BCR‐191). The method was applied to the determination of cadmium in samples of bread and biscuit. The limit of detection of the solid samples was 0.10 μg kg−1. The recovery of cadmium in the samples varied between 93% and 107%. CONCLUSION The proposed method is presented as a simple, cheap, ecological and a sensitive alternative for the determination of cadmium in bread and biscuit samples. © 2019 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9700