Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 220-225Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.099
Keywords
Quercetin; Flavonoid; Micro-cloud point extraction; Spectrophotometry; Experimental design
Funding
- University of Birjand
Ask authors/readers for more resources
This study was conducted for quantitative determination of quercetin in food and fruit juice samples based on a green, fast, and accurate method namely, micro-cloud point extraction (MCPE). The proposed MCPE is essentially a miniaturized form of traditional cloud point extraction (CPE) in which only a few microliters of micellar extracting phase is sufficient for determination. Factors influencing the extraction efficiency, such as amount of Triton X-114 (5%, v/v), effect of pH, amount of Na2SO4 salt (5%, w/v) and time of centrifugation were investigated and optimized by experimental design. Under the optimized condition, the calibration range was found to be linear over 10-100 ng mL(-1) with the limit of detection of 2.2 ng mL(-1). The relative standard deviation of 2.8%, was obtained on a 30 ng mL(-1) quercetin standard solution (n = 3). Finally, the proposed method was successfully applied for the determination of quercetin in onion, tomato, apple and orange juice samples.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available