A simple and time-saving spectrofluorometric method developed using an azaflavanon-3-ol compound was used for the determination of iron in various food samples. Nitric acid and hydrogen peroxide were used for digestion of samples in a closed microwave system. The method was validated by analyzing two certified reference materials (CRM-SA-C Sandy Soil C and Mixed Polish Herbs INCT-MPH-2). Measurements were carried out using a modified standard addition method. The standard addition graph was linear until 21.6 mg/L in the determination of iron(III). Detection and quantification limits were 0.81 and 2.4 mg/L, respectively. Satisfactory accuracy was obtained for spinach, dill, mint, purslane, rocket, red lentils, dry beans, and two iron medicinal tablets. High recoveries were found for streamwater samples fortified at three different concentrations. The method is simple, time-saving, cost-effective, and suitable for the determination of the iron content of foods.
A new cryptand compound carrying 2-hydroxy-1-naphthylidene Schiff base moiety (3) was designed and synthesized by reaction of the corresponding macrobicyclic amine compound (1) and 2-hydroxy-1-naphthaldehyde (2). The influence of metal cations such as Mg2+, Ca2+, Sr2+, Fe2+,Co2+, Mn2+, Zn2+, Cd2+, Hg2+, Al3+ and Pb2+ on the spectroscopic properties of the new fluoroionophore was investigated in acetonitrile-dichloromethane solution (9.5/0.5) by means of absorption and emission spectrometry. The blue shifts on the fluorescence spectrum were observed for all metal cations at 504 nm. At the same time the fluorescence spectrum of the ligand showed quenching in the intensity of the signal at 504 nm for all metal cations except for Zn2+. Interaction of Co2+ with the ligand caused quenching of naphtyl fluorescence higher than 84%. The method showed good selectivity and sensitivity for Co2+ with respect to other metal cations with linear range and detection limit of 1.5 x 10(-7) to 3.3 x 10(-6) M and 4.8 x 10(-8) M respectively.
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