Determination of zinc in edible oils by flow injection FAAS after extraction induced by emulsion breaking procedure

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dc.authoridBakircioglu Kurtulus, Yasemin/0000-0003-3013-5793
dc.authoridBakircioglu, Dilek/0000-0003-3384-0340
dc.authorwosidBakircioglu Kurtulus, Yasemin/Q-2570-2017
dc.authorwosidBakircioglu, Dilek/Q-2648-2017
dc.contributor.authorBakircioglu, Dilek
dc.contributor.authorTopraksever, Nukte
dc.contributor.authorKurtulus, Yasemin Bakircioglu
dc.date.accessioned2024-06-12T11:00:02Z
dc.date.available2024-06-12T11:00:02Z
dc.date.issued2014
dc.departmentTrakya Üniversitesien_US
dc.description.abstractA new procedure using extraction induced by emulsion breaking (EIEB) procedure has been developed for extraction/preconcentration of zinc in various edible oils (canola oil, corn oil, hazelnut oil, olive oil, and sunflower oil) prior to its determination by the single line flow injection (FI) flame atomic absorption spectrometry (FAAS). Several parameters affecting the extraction efficiency of the procedure were investigated including the type and concentrations of surfactant, the concentration of HNO3, and the other operational conditions (emulsion breaking time and temperature). The limits of detection of 1.1 and 1.0 mu g L-1 were observed for zinc when aqueous standard and oil-based standards were added to the emulsions for calibration, respectively. The proposed procedure of combining EIEB and single line FI-FAAS can be regarded as a new procedure for the determination of zinc in edible oil samples. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipUnit of the Scientific Research Projects of Trakya University [TUBAP-2012/114]en_US
dc.description.sponsorshipThe authors are grateful for the financial support of the Unit of the Scientific Research Projects of Trakya University (TUBAP-2012/114).en_US
dc.identifier.doi10.1016/j.foodchem.2013.11.069
dc.identifier.endpage224en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid24423524en_US
dc.identifier.scopus2-s2.0-84890076208en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage219en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2013.11.069
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20679
dc.identifier.volume151en_US
dc.identifier.wosWOS:000331595700033en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEdible Oilsen_US
dc.subjectExtraction Induced By Emulsion Breakingen_US
dc.subjectFAASen_US
dc.subjectFlow Injectionen_US
dc.subjectZincen_US
dc.subjectAtomic-Absorption-Spectrometryen_US
dc.subjectLubricating Oilsen_US
dc.subjectFactorial Designen_US
dc.subjectMetalsen_US
dc.subjectEmulsificationen_US
dc.subjectChromiumen_US
dc.subjectIcpoesen_US
dc.subjectSystemen_US
dc.titleDetermination of zinc in edible oils by flow injection FAAS after extraction induced by emulsion breaking procedureen_US
dc.typeArticleen_US

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