Research and Innovation in Food Science and Technology

A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite

Document Type : Original Paper

Authors

1 Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

2 Department of Analytical Chemistry, Faculty of Chemistry, Islamic Azad University Of Mashhad branch, Mashhad, Iran

3 Department of Biology, Mashhad branch Islamic Azad University, Mashhad, Iran

Abstract

Quality control in agricultural products has always been noticed. In the present study, a new pre-concentration technique for the determination of Tartrazine (TZ) in saffron samples by employing Fe3O4/Graphene oxide-COOH as an adsorbent is presented. Fe3O4/Graphene oxide-COOH was prepared and characterized by scanning electron microscopy (SEM) and Fourier transforms infrared spectroscopy (FT-IR). After extraction, the TZ concentration was measured by the UV-Vis spectrophotometer. The important factors for pre-concentration such as sample pH, amount of adsorbent, contact time and eluent volume were examined and optimum conditions were obtained. The new proposed spectrophotometric method shows good dynamic range of 0.02 to 10 mg/L (R2>0.996) for TZ with a limit of detection (LOD) of 0.01 mg/L after pre-concentration. This method was applied to the analysis of TZ in saffron samples and recovery values and enrichment factor were found as 94% and 5, respectively. Finally, 5 saffron samples were spiked with TZ and analyzed with new spectrophotometric methods, and results compared by HPLC as a standard method. The results of the t-test showed that there is no significant difference between the two methods.

Keywords

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Research and Innovation in Food Science and Technology
Volume 9, Issue 4
February 2021
Pages 389-398
  • Receive Date: 06 September 2020
  • Revise Date: 12 December 2020
  • Accept Date: 12 December 2020