Determination of Iron in Edible Oil by FAAS After Extraction with a Schiff Base

作者：Baran Eda Kose; Yasar Sema Bagdat^*

来源：Food Analytical Methods, 2013, 6(2): 528-534.

DOI：10.1007/s12161-012-9462-y

• Schiff base
• Iron
• Extraction
• Optimization
• Edible oil
• Flame atomic absorption spectrometry

The synthesis of a new Schiff base has been achieved by condensation reaction of 1,3-diamino-2-propanol and 2-hydroxy-5-methoxy-benzaldehyde in alcoholic media. The Schiff base was characterized by elemental analysis, IR, UV-Visible, H-1-NMR, and C-13-NMR spectroscopy and used for the extraction of iron in liquid edible oils. Iron complex with the Schiff base was investigated in order to determine experimental conditions of the complexation. The extraction of iron from oils to aqueous phase was succeeded by the complexation with the Schiff base. A central composite design was employed in order to optimize the extraction conditions of iron. Optimum conditions for the iron extraction with N,N'-bis(5-methoxy-salicylidene)-2-hydroxy-1,3-propanediamine were found to be 19.3 A degrees C, 2.1 mL g(-1), 10.0 min for the temperature, the ratio of the volume of used Schiff base solution to the amount of oil, and the stirring time, respectively. Method validation was performed with recovery experiments in the analysis of the oil-based metal standard by flame atomic absorption spectrometry, limit of detection, and the relative standard deviation of the proposed method were found to be 0.09 mu g g(-1) and 1.04 %, respectively. Additionally, an alternative determination procedure (inductively coupled plasma optical emission spectrometry) was applied for the comparison. This paper describes a simple, cheap, rapid, efficient, sensitive, and accurate alternative analytical method for the iron determination in oils. The proposed method was applied on six different oil samples and the iron concentration was found in the range of 0.38-0.70 mu g g(-1).

• 出版日期2013-4