Open AccessOptimisation and Evaluation of Zinc in Food Samples by Cloud Point Extraction and Spectrophotometric Detection
Author(s) -
Nurul Azwa Mohd Azizi,
Nurul Yani Rahim,
Muggundha Raoov,
Saliza Asman
Publication year - 2019
Publication title -
scientific research journal/scientific research journal
Language(s) - English
Resource type - Journals
eISSN - 2289-649X
pISSN - 1675-7009
DOI - 10.24191/srj.v16i1.5551
Subject(s) - zinc , ethylenediaminetetraacetic acid , cloud point , detection limit , chemistry , extraction (chemistry) , spectrophotometry , relative standard deviation , chromatography , nuclear chemistry , chelation , inorganic chemistry , organic chemistry
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.