Environmentally-friendly supramolecular solvent microextraction method for rapid identification of Sudan I–IV from food and beverages

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dc.authorscopusid57201291096
dc.authorscopusid53867264800
dc.contributor.authorDalmaz, Aslıhan
dc.contributor.authorSivrikaya Özak, Sezen
dc.date.accessioned2023-07-26T11:58:58Z
dc.date.available2023-07-26T11:58:58Z
dc.date.issued2023
dc.departmentDÜ, Sağlık Bilimleri Enstitüsü, Doğal, Bitkisel Ürünler ve Kozmetik Ürünler Ana Bilim Dalıen_US
dc.description.abstractA new ultrasonically assisted supramolecular solvent-based microextraction (UA-SUPRAS-ME) method has been reported. This technique is one of the green methods for rapid microextraction and determination of Sudan I, II, III and IV dyes from food and beverage samples and the study investigated the effects of various parameters such as centrifugation time, 1-octanol volume, pH, supramolecular solvent type, THF volume, ultrasonication time on the optimization of the microextraction process. Addition and recovery of the method were carried out at two different concentrations (10 and 100 ng mL?1) to food and beverage samples and the accuracy of the method was determined. Sudan I dye was detected in red pepper and hot sauce from food samples. Extraction recovery values were found between 90.6 % and 102.5 % which are promising compared to many other methods. © 2023 Elsevier Ltden_US
dc.description.sponsorship2022-05-03-1327en_US
dc.description.sponsorshipThis research was supported by Duzce University Scientific Research Projects Fund (Project No: 2022-05-03-1327) and Turkey’s Council of Higher Education (CoHE) 100/2000 doctoral scholarship program. The authors would like to thank the Duzce University Scientific Research Projects Fund and CoHE for contributing to the financial portion of the project.en_US
dc.description.sponsorshipThis research was supported by Duzce University Scientific Research Projects Fund (Project No: 2022-05-03-1327) and Turkey's Council of Higher Education (CoHE) 100/2000 doctoral scholarship program. The authors would like to thank the Duzce University Scientific Research Projects Fund and CoHE for contributing to the financial portion of the project.en_US
dc.identifier.doi10.1016/j.foodchem.2023.135713
dc.identifier.issn0308-8146
dc.identifier.pmid36821924en_US
dc.identifier.scopus2-s2.0-85149871423en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.135713
dc.identifier.urihttps://hdl.handle.net/20.500.12684/13607
dc.identifier.volume414en_US
dc.identifier.wosWOS:000965656300001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorDalmaz, Aslıhan
dc.institutionauthorSivrikaya Özak, Sezen
dc.language.isoenen_US
dc.publisherElsevier 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.snmz$2023V1Guncelleme$en_US
dc.subjectBeverageen_US
dc.subjectFooden_US
dc.subjectGreen chemistryen_US
dc.subjectSudan dyesen_US
dc.subjectSupramolecular solvent extractionen_US
dc.subjectBeveragesen_US
dc.subjectOrganic solventsen_US
dc.subjectSolvent extractionen_US
dc.subjectSupramolecular chemistryen_US
dc.subjectBeverage samplesen_US
dc.subjectFood samplesen_US
dc.subjectGreen-chemistryen_US
dc.subjectMicroextractionen_US
dc.subjectRapid identificationen_US
dc.subjectSolvent microextractionen_US
dc.subjectSudan dyesen_US
dc.subjectSudan Ien_US
dc.subjectSupramolecular solvent extractionen_US
dc.subjectSupramolecular solventsen_US
dc.subjectSustainable chemistryen_US
dc.subjectdyeen_US
dc.subjectoctanolen_US
dc.subjectoil scarleten_US
dc.subjectscarlet reden_US
dc.subjectsolventen_US
dc.subjectsudan Ien_US
dc.subjectsudan IIen_US
dc.subjectunclassified drugen_US
dc.subject1-phenylazo-2-naphtholen_US
dc.subjectazo compounden_US
dc.subjectscarlet reden_US
dc.subjectsolventen_US
dc.subjectaccuracyen_US
dc.subjectArticleen_US
dc.subjectbeverageen_US
dc.subjectcentrifugationen_US
dc.subjectdispersionen_US
dc.subjectfooden_US
dc.subjectgreen chemistryen_US
dc.subjectpHen_US
dc.subjectprocess optimizationen_US
dc.subjectred wineen_US
dc.subjectsauceen_US
dc.subjectsolvent extractionen_US
dc.subjectsweet pepperen_US
dc.subjectvolumeen_US
dc.subjectbeverageen_US
dc.subjectchemistryen_US
dc.subjectliquid phase microextractionen_US
dc.subjectproceduresen_US
dc.subjectAzo Compoundsen_US
dc.subjectBeveragesen_US
dc.subjectLiquid Phase Microextractionen_US
dc.subjectSolventsen_US
dc.titleEnvironmentally-friendly supramolecular solvent microextraction method for rapid identification of Sudan I–IV from food and beveragesen_US
dc.typeArticleen_US

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