gamma-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

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dc.authoridKilinc, Ersin -- 0000-0001-5223-9919en_US
dc.contributor.authorKilinc, Ersin
dc.contributor.authorCelik, Kadir Serdar
dc.contributor.authorBilgetekin, Havin
dc.date.accessioned14.07.201910:50:10
dc.date.accessioned2019-07-16T20:43:53Z
dc.date.available14.07.201910:50:10
dc.date.available2019-07-16T20:43:53Z
dc.date.issued2018
dc.departmentMAÜ, Meslek Yüksekokulları, Sağlık Hizmetleri Meslek Yüksekokulu, Tıbbi Hizmetler ve Teknikler Bölümüen_US
dc.description.abstractHybrid nanostructures composed of gamma-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 0.44-2.82 ng mL(-1) for analytes. The best extraction parameters were determined as pH 8.0, 40 mg of magnetic nanoparticle, 4.0 min of contact time, 0.3 mL 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 +/- 1.6 ng g(-1), two samples of chili tomato sauces (lower than LOQ) and two samples of ketchup (lower than LOQ).en_US
dc.description.sponsorshipMardin Artuklu University [MAU-BAP-14-SHMYO-09]en_US
dc.description.sponsorshipThe present work was carried out under the financial support of Mardin Artuklu University (MAU-BAP-14-SHMYO-09).en_US
dc.identifier.citationKılınç, E., Çelik, K. S., & Bilgetekin, H. (2018). 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 Chemistry, 242, 533–537. https://doi.org/10.1016/j.foodchem.2017.09.039
dc.identifier.doi10.1016/j.foodchem.2017.09.039en_US
dc.identifier.endpage537en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid29037726en_US
dc.identifier.scopus2-s2.0-85029695692en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage533en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2017.09.039
dc.identifier.urihttps://hdl.handle.net/20.500.12514/1262
dc.identifier.volume242en_US
dc.identifier.wosWOS:000413291700070en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI 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.subjectMagnetic nanomaterialen_US
dc.subjectMethod developmenten_US
dc.subjectFood controlen_US
dc.subjectSudan dyesen_US
dc.subjectFood analysisen_US
dc.subjectPara Reden_US
dc.titlegamma-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 samplesen_US
dc.typeArticleen_US

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