Skip to main content
SpringerLink
Log in

Determination of Iron in Edible Oil by FAAS After Extraction with a Schiff Base

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

The synthesis of a new Schiff base has been achieved by condensation reaction of 1,3-diamino-2-propanol and 2-hydroxy-5-methoxy-benzaldehyde in alcoholic media. The Schiff base was characterized by elemental analysis, IR, UV–Visible, 1H-NMR, and 13C-NMR spectroscopy and used for the extraction of iron in liquid edible oils. Iron complex with the Schiff base was investigated in order to determine experimental conditions of the complexation. The extraction of iron from oils to aqueous phase was succeeded by the complexation with the Schiff base. A central composite design was employed in order to optimize the extraction conditions of iron. Optimum conditions for the iron extraction with N,N′-bis(5-methoxy-salicylidene)-2-hydroxy-1,3-propanediamine were found to be 19.3 °C, 2.1 mL g−1, 10.0 min for the temperature, the ratio of the volume of used Schiff base solution to the amount of oil, and the stirring time, respectively. Method validation was performed with recovery experiments in the analysis of the oil-based metal standard by flame atomic absorption spectrometry, limit of detection, and the relative standard deviation of the proposed method were found to be 0.09 μg g−1 and 1.04 %, respectively. Additionally, an alternative determination procedure (inductively coupled plasma optical emission spectrometry) was applied for the comparison. This paper describes a simple, cheap, rapid, efficient, sensitive, and accurate alternative analytical method for the iron determination in oils. The proposed method was applied on six different oil samples and the iron concentration was found in the range of 0.38–0.70 μg g−1.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Akitsu T, Einaga Y (2005) Polyhedron 24:2933–2943

    Article  CAS  Google Scholar 

  • Ansari R, Kazi TG, Jamali MK, Arain MB, Wagan MD, Jalbani N, Afridi HI, Shah AQ (2009) Food Chem 115:318–323

    Article  CAS  Google Scholar 

  • Anthemidis AN, Arvanitidis V, Stratis JA (2005) Anal Chim Acta 537:271–278

    Article  CAS  Google Scholar 

  • Ashkenani H, Dadfarnia S, Shabani AMH, Jaffari AA, Behjat A (2009) J Hazard Mater 161:276–280

    Article  CAS  Google Scholar 

  • Bağdat Yaşar S, Güçer Ş (2004) Anal Chim Acta 505:43–49

    Article  Google Scholar 

  • Benincasa C, Lewis J, Perri E, Sindona G, Tagarelli A (2007) Anal Chim Acta 585:366–370

    Article  CAS  Google Scholar 

  • Buldini PL, Ferri D, Sharma JL (1997) J Chromatogr A 789:549–555

    Article  CAS  Google Scholar 

  • Calapaj R, Chiricosta S, Saija G, Bruno E (1988) At Spectrosc 9(4):107–109

    CAS  Google Scholar 

  • Cindric IJ, Zeiner M, Steffan I (2007) Microchem J 85:136–139

    Article  CAS  Google Scholar 

  • Codex Alimentarius Commission (2009) Codex standard for named vegetable oils (Codex Stan 210-1999), Food and Agricultural Organization of the United Nations and the World Health Organization. Codex Stan

  • De Leonardis A, Macciola V, De Felice M (2000) Int J Food Sci Tech 35/4:371–375

    Article  Google Scholar 

  • De Souza RM, Mathias BM, Da Silveira CLP, Aucelio RQ (2005) Spec Chim Acta B 60:711–715

    Article  Google Scholar 

  • Ghaedi M, Tavallali H, Shokrollahi A, Zahedi M, Montazerozohori M, Soylak M (2009) J Hazard Mater 166:1441–1448

    Article  CAS  Google Scholar 

  • Gup R, Kırkan B (2005) Spec Chim Acta A 62:1188–1195

    Article  Google Scholar 

  • Hemakanthi G, Dhathathreyan A, Möbius D (2002) Colloid Surf A 198–200:443–452

    Article  Google Scholar 

  • İspir E (2009) Dyes Pigments 82:13–19

    Article  Google Scholar 

  • Issa RM, Khedr AM, Rizk HF (2005) Spec Chim Acta A 62:621–629

    Article  Google Scholar 

  • Kara D, Fisher A, Hill SJ (2009) J Hazard Mater 165:1165–1169

    Article  CAS  Google Scholar 

  • Karadjova I, Zachariadis G, Boskou G, Stratis J (1998) J Anal At Spectrom 13:201–204

    Article  CAS  Google Scholar 

  • Khajeh M, Ghanbari M (2011) Food Anal Methods 4:431–436

    Article  Google Scholar 

  • Khajeh M, Sanchooli E (2010) Food Anal Methods 3:75–79

    Article  Google Scholar 

  • Khajeh M, Moghaddam ARA, Sanchooli E (2010) Food Anal Methods 3:133–137

    Article  Google Scholar 

  • Khedr AM, Gaber M, Issa RM, Erten H (2005) Dyes Pigments 67:117–126

    Article  CAS  Google Scholar 

  • Köse Baran E, Bağdat Yaşar S (2010) J Am Oil Chem Soc 87:1389–1395

    Article  Google Scholar 

  • Köse Baran E, Bağdat Yaşar S (2012) Eur J Lipid Sci Tech. doi:10.1002/ejlst.201100081

  • Kurşunlu AN, Guler E, Dumrul H, Kocyigit O, Gubbuk IH (2009) Appl Surf Sci 255:8798–8803

    Article  Google Scholar 

  • Kurtaran R, Tatar Yıldırım L, Azaz AD, Namlı H, Atakol O (2005) J Inorg Biochem 99:1937–1944

    Article  CAS  Google Scholar 

  • Li Y-G, Shi D-H, Zhu H-L, Yan H, Ng SW (2007) Inorg Chim Acta 360:2881–2889

    Article  CAS  Google Scholar 

  • Llorent-Martinez EJ, Ortega-Barrales P, Fernandez-de Cordόva ML, Dominguz-Vidal A, Ruiz-Medina A (2011a) Food Chem 127:1257–1262

    Article  CAS  Google Scholar 

  • Llorent-Martinez EJ, Ortega-Barrales P, Fernandez-de Cordόva ML, Ruiz-Medina A (2011b) Food Control 22:221–225

    Article  CAS  Google Scholar 

  • Mashhadizadeh MH, Pesteh M, Talakesh M, Sheikhshoaie I, Ardakani MM, Karimi MA (2008) Spec Chim Acta B 63:885–888

    Article  Google Scholar 

  • Matos Reyes MN, Campos RC (2006) Talanta 70:929–932

    Article  Google Scholar 

  • Mendil D, Uluözlü OD, Tüzen M, Soylak M (2009) J Hazard Mater 165:724–728

    Article  CAS  Google Scholar 

  • Mohamed GG (2006) Spec Chim Acta A 64:188–195

    Article  Google Scholar 

  • Morgan E (1991) Chemometrics: experimental design. Wiley, London

    Google Scholar 

  • Neelakantan MA, Rusalraj F, Dharmaraja J, Johnsonraja S, Jeyakumar T, Sankaranarayana Pillai M (2008) Spec Chim Acta A 71:1599–1609

    Article  CAS  Google Scholar 

  • Nunes LS, Barbosa JTP, Fernandes AP, Lemos VA, Dos Santos WNL, Korn MGA, Teixeria LSG (2011) Food Chem 127:780–783

    Article  CAS  Google Scholar 

  • Otto M (1999) Chemometrics: statistics and computer application in analytical chemistry. Wiley, Chichester

    Google Scholar 

  • Pehlivan E, Arslan G, Gode F, Altun T, Özcan MM (2008) Grasas y Aceites 59(3):239–244

    Article  CAS  Google Scholar 

  • Pereira JSF, Moraes DP, Antes FG, Diehl LO, Santos MFP, Guimarães RCL, Fonseca TCO, Dressler VL, Flores EMM (2010) Microchem J 96:4–11

    Article  CAS  Google Scholar 

  • Perkampus HH (1996) UV–Vis spectroscopy and its applications. Springer, Berlin

    Google Scholar 

  • Shabazi Z, Dadfarnia S, Shabani AMH, Jafari AA (2008) J Anal Chem 63(5):446–450

    Article  CAS  Google Scholar 

  • Topuz B, Macit M (2011) Environ Monit Assess 173:709–722

    Article  CAS  Google Scholar 

  • Zeiner M, Steffan I, Cindric IJ (2005) Microchem J 81:171–176

    Article  CAS  Google Scholar 

  • Ziyadanoğulları B, Ceviziçi D, Temel H, Guzel R (2007) Ann Chim 97:287–294

    Article  Google Scholar 

  • Ziyadanoğulları B, Ceviziçi D, Temel H, Ziyadanoğulları R (2008) J Hazard Mater 150:285–289

    Article  Google Scholar 

Download references

Acknowledgments

The authors would like to thank the Scientific and Technological Research Council of Turkey (TUBITAK-TBAG project number 105T153) and Balıkesir University (BAP project number 2010/38) for financial support. Additionally, Balıkesir University Research Center and Applied Science is acknowledged for technical support.

Author information

Authors and Affiliations

  1. Institute of Science and Technology, Balıkesir University, 10145, Çağış, Balıkesir, Turkey

    Eda Köse Baran

  2. Faculty of Science and Arts, Chemistry Department, Balıkesir University, 10145, Çağış, Balıkesir, Turkey

    Sema Bağdat Yaşar

Authors
  1. Eda Köse Baran
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sema Bağdat Yaşar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sema Bağdat Yaşar.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Baran, E.K., Yaşar, S.B. Determination of Iron in Edible Oil by FAAS After Extraction with a Schiff Base. Food Anal. Methods 6, 528–534 (2013). https://doi.org/10.1007/s12161-012-9462-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-012-9462-y

Keywords

Search

Navigation