Issue 43, 2022

Smartphone-based digital image colorimetry for determination of iron in cereals and crispy seaweed using Terminalia chebula retz. extract as a natural reagent

Abstract

In this research, a novel sample pretreatment of whole wheat bread, granola, and crispy seaweed samples was developed for iron(III) determination by digital image colorimetry. The developed method was compared with UV-visible spectrophotometry. The procedure involved weighing the sample (∼0.1 g) and mixing it with a mixture of concentrated nitric acid (65%) and hydrogen peroxide (30%) (2 : 1 v/v). Then, the mixture was irradiated with UV light until it became dry. The residue was then dissolved in deionized water. The sample solution was diluted with deionized water before forming a complex with Terminalia chebula Retz. extract in acetate buffer. Under the optimal conditions, the color of the complexes was violet. When analyzed with an inhouse developed smartphone-based digital image colorimeter, the linear range was 1.0–6.0 mg L−1 with a correlation coefficient of >0.993. The percentage recoveries were in the range of 84.8–90.2. The limit of detection (LOD) and the limit of quantification (LOQ) were 1.06 and 3.55 mg L−1, respectively. From the results, it can be concluded that the developed method is accurate, simple, cost-effective, and environmentally friendly. The statistical paired t-test proved that there was no significant difference in the results when compared with a UV-visible microplate reader using gallic acid as the color forming reagent and a flame atomic absorption spectrophotometer as a reference instrument at 95% confidence level.

Graphical abstract: Smartphone-based digital image colorimetry for determination of iron in cereals and crispy seaweed using Terminalia chebula retz. extract as a natural reagent

Supplementary files

Article information

Article type
Paper
Submitted
19 Aug. 2022
Accepted
08 Okt. 2022
First published
10 Okt. 2022

Anal. Methods, 2022,14, 4321-4329

Smartphone-based digital image colorimetry for determination of iron in cereals and crispy seaweed using Terminalia chebula retz. extract as a natural reagent

P. Masawat, T. Yenkom, C. Sitsirat and T. Thongmee, Anal. Methods, 2022, 14, 4321 DOI: 10.1039/D2AY01345B

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements