A new method has been developed for the extraction and determination of zinc and nickel in liquid edible oils by using the complexation of these metals with [N,N 0 -bis(salicylidene)-2,2 0 -dimethyl-1,3propanediaminato]. Zn(II) and Ni(II) complexes with a tetradentate Schiff base have been investigated spectrophotometrically. Experimental extraction conditions for these metals from liquid oil standards were optimized using central composite design. Optimum conditions for Zn(II) and Ni(II) extractions from oil have been found close to each other. The ratio of the volume of used Schiff base solution to the amount of oil (V LDM /m oil ; mL/g), the stirring time and the temperature were round about 1.00 mL/g, 55 min, 328C, respectively, for simultaneous determination of both metals in same sample. The recovery percentages at the optimum experimental conditions were found 98.9 AE 2.8 and 101.8 AE 4.7 for Zn(II) and Ni(II), respectively. The proposed method was applied on the raw and spiked samples such as olive oil, sunflower oil, corn oil, canola oil and obtained recovery values were between 93.7-107.2 and 93.1-101.1% for Zn(II) and Ni(II), respectively.Practical applications: There is interest in the determination of metals in liquid edible oils because of their catalytic effect on the oxidation reaction of oils. A new method for the determination of Zn(II) and Ni(II) in liquid edible oils which does not require any digestion or decomposition was developed. This study offeres a cheap, rapid, accurate, sensitive, risk-free, and practical metal determination method after the extraction.Abbreviations: AAS, atomic absorption spectrometry; ICP-AES, inductively coupled plasma atomic emission spectrometry; FAAS, flame atomic absorption spectrometry; LDM, [N,N 0 -bis(salicylidene)-2,2 0dimethyl-1,3-propanediaminato]; LOD, limit of detection 1320Eur.
A new method for the determination of copper(II) and iron(III) in liquid edible oils which does not require a digestion step was developed. The suggested method involves extraction of metals with [N,N 0 -bis(salicylidene)-2,2 0 -dimethyl-1,3-propanediaminato] (LDM) followed by flame atomic absorption spectrometry measurement. As a first step, metal complexes of copper(II) and iron(III) ions with LDM were investigated spectrophotometrically. After the analytical properties and experimental conditions of the complexation had been determined, these findings were used to determine the extraction period as a second step. Experimental conditions were optimized using a central composite design. Optimum conditions for Cu(II) and Fe(III) extractions from oil were found: the ratios of the volume of Schiff base solution used to the mass of oil (V LDM /m oil ; mL g -1 ) were 0.76 and 1.19 mL g -1 , the stirring times were 73 and 67 min, and the temperatures were 31 and 28°C, respectively. The developed extraction and determination method was tested on certified reference materials; the recovery percentages were found to be 99.4 ± 2.8 and 100.2 ± 5.6 for Cu(II) and Fe(III), respectively. The suggested method was performed on real samples such as olive oil, sunflower oil, corn oil, canola oil and recovery values between 97.2-102.1 for Cu(II) and 94.5-98.6 for Fe(III) were determined. It was concluded that the developed method has some advantages over the common traditional method including rapidity, sensitivity, accuracy, reduced risk and cost.
A new method for the determination of copper in edible oils was suggested. The proposed method is based on the extraction of copper with N, N′-bis(5-methoxy-salicylidene)-2-hydroxy-1,3-propanediamine (5MSHP) followed by flame atomic absorption spectrometry measurement. Firstly, copper complex with 5MSHP was investigated spectrophotometrically. After the analytical properties of the complexation had been defined, optimization of the extraction conditions of copper from oils was performed using a central composite design. Optimal conditions for the extraction of copper with 5MSHP were found to be 26.7℃, 1.
Summary Fractionation analyses are essential to investigate the effects of dietary constituents on bioavailability of elements. A sequential separation procedure has been applied for elemental fractionation patterns in infant formula, coffee cream, milk powder, whey powder and rice flour. The protein, lipid and serum fractions were separated successfully, and fractions were analysed for various essential (Fe, Cu, Zn, Mn, Mg, Ca, Cr and Co) and nonessential (Ni, V, Al, Mo, Pb, Sn, Ba and Cd) elements by ICP‐OES. Basically, three main fractions namely protein, lipid and serum were separated. Organically bounded fraction was calculated from the sum of the element contents in protein and lipid fractions. The organically bounded fraction can be retained longer in the body than the other fractions, and its percentages of whole elements are between 3.8% and 92.2% in the samples. Additionally, the distribution tendency of each studied metal was variable, which is based on the sample characteristics and complexation reactivity of the metal. The organically bounded fraction for Fe, Cu, Zn and Mn is higher than the other elements in whole samples except whey powder. Investigated elements are basically included in ionic forms in whey powder. Additionally, Mg and Ca are usually observed as uncomplexed structures in the samples.
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