Chromametric and spectroscopic determinations of natural organic matter in water and caffeine/phosphoric acid-containing soft drink using grape (V. vinifera) extract
| Autor: | Olayemi J. Fakayode, Thabo T.I. Nkambule |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Carbonated Beverages
01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Limit of Detection Spectrophotometry Caffeine Spectroscopy Fourier Transform Infrared medicine Humic acid Humans Phosphoric Acids Vitis Fourier transform infrared spectroscopy Phosphoric acid Humic Substances chemistry.chemical_classification Detection limit Aqueous solution Chromatography medicine.diagnostic_test Plant Extracts fungi 010401 analytical chemistry Water 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences chemistry Anthocyanin Reagent Spectrophotometry Ultraviolet Food Science |
| Zdroj: | Food chemistry. 348 |
| ISSN: | 1873-7072 |
| Popis: | Natural anthocyanin dyes are safe for human and the environment due to their biocompatibility and rapid biodegradability. In this paper, an aqueous anthocyanin extract from grapes was used as a colouring reagent for the determination of humic acid (a cancer-promoting agent) in water and caffeine/phosphoric acid-containing caramelized soft drink. Three techniques, viz: chromametry, ultraviolet-visible spectrophotometry (UV–Vis) and Fourier transform infrared spectroscopy (FTIR) were employed for comparative quantifications. The results showed that the chromametry technique exhibited better sensing performance than the spectroscopic techniques in terms of the limit of detection (LOD) and % recovery. However, both chromametry and UV–Vis techniques agreed that the presence of HA could easily be detected in the soft drink at a spiked concentration of 6.4 ppm where less interference occurred. |
| Databáze: | OpenAIRE |
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