A fast and simple method for determination of β-carotene in commercial fruit juice by cloud point extraction-cold column trapping combined with UV–Vis …
M Safdarian, P Hashemi, A Ghiasvand - Food Chemistry, 2021 - Elsevier
M Safdarian, P Hashemi, A Ghiasvand
Food Chemistry, 2021•ElsevierCloud point extraction with cold column trapping (CPE-CCT) was used for the rapid
preconcentration and UV–Vis spectroscopy of beta-carotene in fruit juice samples. A central
composite design was employed to optimize parameters such as pH, incubation time, cloud
point temperature and surfactant concentration. A detection limit of 0.01 mg/L of beta-
carotene (3S B/m), a coefficient of determination of 0.998 and a linear range of 0.04–10
mg/L were obtained. The CPE-CCT method was confirmed in comparison with the …
preconcentration and UV–Vis spectroscopy of beta-carotene in fruit juice samples. A central
composite design was employed to optimize parameters such as pH, incubation time, cloud
point temperature and surfactant concentration. A detection limit of 0.01 mg/L of beta-
carotene (3S B/m), a coefficient of determination of 0.998 and a linear range of 0.04–10
mg/L were obtained. The CPE-CCT method was confirmed in comparison with the …
Abstract
Cloud point extraction with cold column trapping (CPE-CCT) was used for the rapid preconcentration and UV–Vis spectroscopy of beta-carotene in fruit juice samples. A central composite design was employed to optimize parameters such as pH, incubation time, cloud point temperature and surfactant concentration. A detection limit of 0.01 mg/L of beta-carotene (3SB/m), a coefficient of determination of 0.998 and a linear range of 0.04–10 mg/L were obtained. The CPE-CCT method was confirmed in comparison with the corresponding direct HPLC standard method. A simple, portable and cost-effective device was also utilized. Owing to eliminating centrifugation, the conditions of CPE-CCT were more moderate and its sample handling easier compared to conventional CPE.
Elsevier
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