Simple time-saving method for iron determination based on fluorescence quenching of an azaflavanon-3-ol compound

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dc.authorid56440284900
dc.authorid36678334000
dc.authorid6507422386
dc.authorid7003387211
dc.authorid6701867097
dc.authorid6506636234
dc.contributor.authorBaşo?lu A.
dc.contributor.authorTosun G.
dc.contributor.authorOcak M.
dc.contributor.authorAlp H.
dc.contributor.authorYayli N.
dc.contributor.authorOcak U.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:52Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:52Z
dc.date.issued2015
dc.departmentBayburt Üniversitesien_US
dc.description.abstractA simple and time-saving spectrofluorometric method developed using an azaflavanon-3-ol compound was used for the determination of iron in various food samples. Nitric acid and hydrogen peroxide were used for digestion of samples in a closed microwave system. The method was validated by analyzing two certified reference materials (CRM-SA-C Sandy Soil C and Mixed Polish Herbs INCT-MPH-2). Measurements were carried out using a modified standard addition method. The standard addition graph was linear until 21.6 mg/L in the determination of iron(III). Detection and quantification limits were 0.81 and 2.4 mg/L, respectively. Satisfactory accuracy was obtained for spinach, dill, mint, purslane, rocket, red lentils, dry beans, and two iron medicinal tablets. High recoveries were found for streamwater samples fortified at three different concentrations. The method is simple, time-saving, cost-effective, and suitable for the determination of the iron content of foods. © 2015 American Chemical Society.en_US
dc.identifier.doi10.1021/jf505336d
dc.identifier.endpage2659
dc.identifier.issn0021-8561
dc.identifier.issue10
dc.identifier.pmid25723252en_US
dc.identifier.scopus2-s2.0-84924942387en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2654
dc.identifier.urihttps://dx.doi.org/10.1021/jf505336d
dc.identifier.urihttps://hdl.handle.net/20.500.12403/702
dc.identifier.volume63
dc.identifier.wosWOS:000351420400009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmerican Chemical Society
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectazaflavanon-3-ol
dc.subjectfood
dc.subjectiron determination
dc.subjectspectrofluorimetric analysis
dc.subjectCost effectiveness
dc.subjectFood products
dc.subjectIron
dc.subjectQuenching
dc.subjectRockets
dc.subjectazaflavanon-3-ol
dc.subjectCertified reference materials
dc.subjectDetection and quantification limit
dc.subjectFluorescence quenching
dc.subjectIron determination
dc.subjectSpectrofluorimetric
dc.subjectSpectrofluorometric method
dc.subjectStandard addition method
dc.subjectIron compounds
dc.subjectLens culinaris
dc.subjectMentha
dc.subjectPortulacaceae
dc.subjectSpinacia oleracea
dc.subjectiron
dc.subjectchemistry
dc.subjectdevices
dc.subjectevaluation study
dc.subjectfluorescence
dc.subjectfood analysis
dc.subjectprocedures
dc.subjectspectrofluorometry
dc.subjectvegetable
dc.subjectFluorescence
dc.subjectFood Analysis
dc.subjectIron
dc.subjectSpectrometry, Fluorescence
dc.subjectVegetables
dc.subjectazaflavanon-3-ol
dc.subjectfood
dc.subjectiron determination
dc.subjectspectrofluorimetric analysis
dc.subjectCost effectiveness
dc.subjectFood products
dc.subjectIron
dc.subjectQuenching
dc.subjectRockets
dc.subjectazaflavanon-3-ol
dc.subjectCertified reference materials
dc.subjectDetection and quantification limit
dc.subjectFluorescence quenching
dc.subjectIron determination
dc.subjectSpectrofluorimetric
dc.subjectSpectrofluorometric method
dc.subjectStandard addition method
dc.subjectIron compounds
dc.subjectLens culinaris
dc.subjectMentha
dc.subjectPortulacaceae
dc.subjectSpinacia oleracea
dc.subjectiron
dc.subjectchemistry
dc.subjectdevices
dc.subjectevaluation study
dc.subjectfluorescence
dc.subjectfood analysis
dc.subjectprocedures
dc.subjectspectrofluorometry
dc.subjectvegetable
dc.subjectFluorescence
dc.subjectFood Analysis
dc.subjectIron
dc.subjectSpectrometry, Fluorescence
dc.subjectVegetables
dc.titleSimple time-saving method for iron determination based on fluorescence quenching of an azaflavanon-3-ol compounden_US
dc.typeArticleen_US

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