Extraction of nickel from edible oils with a complexing agent prior to determination by FAAS

Feyzullah Tokay; Sema Bağdat

doi:10.1016/j.foodchem.2015.11.001

Extraction of nickel from edible oils with a complexing agent prior to determination by FAAS

Food Chem. 2016 Apr 15;197(Pt A):445-9. doi: 10.1016/j.foodchem.2015.11.001. Epub 2015 Nov 2.

Authors

Feyzullah Tokay¹, Sema Bağdat²

Affiliations

¹ Balıkesir University, Faculty of Science and Arts, Chemistry Department, 10145 Çağış, Balıkesir, Turkey.
² Balıkesir University, Faculty of Science and Arts, Chemistry Department, 10145 Çağış, Balıkesir, Turkey. Electronic address: sbyasar@balikesir.edu.tr.

PMID: 26616973
DOI: 10.1016/j.foodchem.2015.11.001

Abstract

In the present work, a new extraction method for separation of nickel from edible oils and determination by FAAS is reported. This method is based on extraction of Ni(II) ions from the oil to aqueous phase with N,N'-bis(4-methoxysalicylidene) ethylenediamine (MSE) and determination by FAAS. Properties of the complex formed between MSE and Ni(II) were investigated spectrophotometrically. Central composite design (CCD) was utilized for optimization of MSE to oil, stirring time and temperature, which were 0.97 mL g(-1), 15.4 min, and 29.7°C, respectively. The developed method was tested with an oil-based metal standard and the recovery was 93.8±3.9%. The proposed method was applied with five different edible oils.

Keywords: Central composite design; Edible oils; Flame atomic absorption spectrometry; N,N′-bis(4-methoxysalicylidene) ethylenediamine; Nickel; Schiff base.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Food Analysis
Ions / analysis
Nickel / isolation & purification*
Oils / chemistry*
Spectrophotometry, Atomic
Temperature

Substances

Ions
Oils
Nickel