γ-Fe2O3 magnetic nanoparticle functionalized with carboxylated multi walled carbon nanotube for magnetic solid phase extractions and determinations of Sudan dyes and Para Red in food samples

Ersin Kılınç; Kadir Serdar Çelik; Havin Bilgetekin

doi:10.1016/j.foodchem.2017.09.039

γ-Fe₂O₃ magnetic nanoparticle functionalized with carboxylated multi walled carbon nanotube for magnetic solid phase extractions and determinations of Sudan dyes and Para Red in food samples

Food Chem. 2018 Mar 1:242:533-537. doi: 10.1016/j.foodchem.2017.09.039. Epub 2017 Sep 9.

Authors

Ersin Kılınç¹, Kadir Serdar Çelik², Havin Bilgetekin³

Affiliations

¹ Medical Laboratory Techniques, Vocational Higher School of Healthcare Studies, Mardin Artuklu University, Mardin, Turkey. Electronic address: kilincersin@gmail.com.
² Department of Chemistry, Faculty of Arts and Science, University of Batman, Batman, Turkey.
³ Department of Food Engineering, Rhenish Friedrich-Wilhelms University Bonn, Faculty of Agriculture, 53117 Bonn, Germany.

PMID: 29037726
DOI: 10.1016/j.foodchem.2017.09.039

Abstract

Hybrid nanostructures composed of γ-Fe₂O₃ (maghemite) and carboxylated-multi walled carbon nanotube (cMWCNT) were used for the magnetic solid phase extractions and determination of Sudan I, II, III, IV, Para Red, Sudan Black B and Sudan Red 7B in chili products. High performance liquid chromatography (HPLC) was employed for the measurements. Limit of quantification (LOQ) values were found in the range 0.44-2.82ngmL^-1 for analytes. The best extraction parameters were determined as pH 8.0, 40mg of magnetic nanoparticle, 4.0min of contact time, 0.3mL desorption by acetonitrile. The samples were dissolved in acetone-dichloromethane-methanol (3:2:1, v/v/v) and diluted with acetonitrile-methanol (v/v; 80:20) before the method was applied. Concentrations of Sudan dyes and Para Red were determined in four samples of chili powder from less than LOQ to 31.21±1.6ngg^-1, two samples of chili tomato sauces (lower than LOQ) and two samples of ketchup (lower than LOQ).

Keywords: Food analysis; Food control; Magnetic nanomaterial; Method development; Para Red; Sudan dyes.

Publication types

Evaluation Study

MeSH terms

Azo Compounds / analysis
Azo Compounds / isolation & purification
Chromatography, High Pressure Liquid / methods*
Coloring Agents / analysis*
Coloring Agents / isolation & purification*
Ferric Compounds / chemistry
Food Contamination / analysis*
Magnetite Nanoparticles / chemistry*
Nanotubes, Carbon / chemistry
Naphthalenes / analysis
Naphthalenes / isolation & purification
Naphthols / analysis
Naphthols / isolation & purification
Solid Phase Extraction / methods*
Spices / analysis*

Substances

Azo Compounds
Coloring Agents
Ferric Compounds
Magnetite Nanoparticles
Nanotubes, Carbon
Naphthalenes
Naphthols
para red
ferric oxide
fat red 7B
sudan red
Sudan Black B
sudan III