Dalmaz, AslıhanSivrikaya Özak, Sezen2023-07-262023-07-2620230308-8146https://doi.org/10.1016/j.foodchem.2023.135713https://hdl.handle.net/20.500.12684/13607A 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 Ltden10.1016/j.foodchem.2023.135713info:eu-repo/semantics/closedAccessBeverageFoodGreen chemistrySudan dyesSupramolecular solvent extractionBeveragesOrganic solventsSolvent extractionSupramolecular chemistryBeverage samplesFood samplesGreen-chemistryMicroextractionRapid identificationSolvent microextractionSudan dyesSudan ISupramolecular solvent extractionSupramolecular solventsSustainable chemistrydyeoctanoloil scarletscarlet redsolventsudan Isudan IIunclassified drug1-phenylazo-2-naphtholazo compoundscarlet redsolventaccuracyArticlebeveragecentrifugationdispersionfoodgreen chemistrypHprocess optimizationred winesaucesolvent extractionsweet peppervolumebeveragechemistryliquid phase microextractionproceduresAzo CompoundsBeveragesLiquid Phase MicroextractionSolventsArticle414368219242-s2.0-85149871423WOS:000965656300001Q1Q1