Simultaneous preconcentrations of Co2+, Cr6+, Hg2+ and Pb2+ ions by Bacillus altitudinis immobilized nanodiamond prior to their determinations in food samples by ICP-OES

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dc.authoridSoylak, Mustafa -- 0000-0002-1017-0244; Kilinc, Ersin -- 0000-0001-5223-9919en_US
dc.contributor.advisor
dc.contributor.advisor
dc.contributor.authorOzdemir, Sadin
dc.contributor.authorKilinc, Ersin
dc.contributor.authorCelik, Kadir Serdar
dc.contributor.authorOkumus, Veysi
dc.contributor.authorSoylak, Mustafa
dc.date.accessioned14.07.201910:50:10
dc.date.accessioned2019-07-16T20:43:57Z
dc.date.available14.07.201910:50:10
dc.date.available2019-07-16T20:43:57Z
dc.date.issued2017
dc.departmentMAÜ, Meslek Yüksekokulları, Sağlık Hizmetleri Meslek Yüksekokulu, Tıbbi Hizmetler ve Teknikler Bölümüen_US
dc.description.abstractA novel solid phase extraction method was developed for simultaneous preconcentration-separation of Co2+, Cr6+, Hg2+ and Pb2+ ions prior to their determinations in food samples by ICP-OES. Thermophilic Bacillus altitudinis immobilized nanodiamond was used as a new biosorbent. SEM and FT-IR analysis were studied to characterize the biosorbent. The optimum pH values of quantitative biosorption for Co2+, Cr6+, Hg2+ and Pb2+ were found to be 5.0, 6.0, 6.0 and 6.0, respectively. A flow rate of 3.0 mL min(-1) was selected as optimum for all metal ions. 5 mL of 1 mol/L HCl was used as eluent. Preconcentration factor was achieved as 80. LODs were calculated as 0.071, 0.023, 0.016 and 0.034 ng mL(-1), respectively for Hg2+, Co2+, Cr6+ and Pb2+. The biosorption capacities were calculated for Co2+, Cr6+, Hg2+ and Pb2+ as 26.4, 30.4, 19.5, and 35.2 mg/g, respectively. The developed method was successfully applied to food samples to determine analyte concentrations. (C) 2016 Published by Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.foodchem.2016.07.055en_US
dc.identifier.endpage453en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid27542497en_US
dc.identifier.scopus2-s2.0-84982811776en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage447en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2016.07.055
dc.identifier.urihttps://hdl.handle.net/20.500.12514/1305
dc.identifier.volume215en_US
dc.identifier.wosWOS:000384777400055en_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.subjectBacillus altitudinisen_US
dc.subjectNanodiamonden_US
dc.subjectPreconcentrationen_US
dc.subjectCo2+en_US
dc.subjectCr6+en_US
dc.subjectPb2+en_US
dc.titleSimultaneous preconcentrations of Co2+, Cr6+, Hg2+ and Pb2+ ions by Bacillus altitudinis immobilized nanodiamond prior to their determinations in food samples by ICP-OESen_US
dc.typeArticleen_US

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