Kilinc, ErsinCelik, Kadir SerdarBilgetekin, Havin14.07.20192019-07-1614.07.20192019-07-162018Kılınç, 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.2017.09.0390308-81461873-7072https://dx.doi.org/10.1016/j.foodchem.2017.09.039https://hdl.handle.net/20.500.12514/1262Hybrid 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).en10.1016/j.foodchem.2017.09.039info:eu-repo/semantics/closedAccessMagnetic nanomaterialMethod developmentFood controlSudan dyesFood analysisPara RedArticle242533537Q1Q1WOS:0004132917000702-s2.0-8502969569229037726