Development of a Simple and Accurate Analytical Method for the Determination of Nitrite in Processed Meat Products by Using an Optical Solid Chemosensor and Smartphone
Yazarlar (1)
Prof. Dr. Fatih POLAT
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Food Analytical Methods |
| Dergi ISSN | 1936-9751 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | Türkçe |
| Basım Tarihi | 11-2021 |
| Cilt No | 15 |
| Sayı | 3 |
| Sayfalar | 700 / 706 |
| DOI Numarası | 10.1007/s12161-021-02155-5 |
| Makale Linki | https://doi.org/10.1007/s12161-021-02155-5 |
| Özet |
| In this study, it was aimed to develop a simple, accurate, and sensitive analytical strategy for the determination of nitrite in processed meat products using a solid optical chemosensor and digital imaging system. The method is simply based on formation of azo dyes obtained by mixing the powdered 1-naphthy lamine, N, N-dimethyl aniline, and nitrite solution under acidic conditions and the colorimetric analysis of the color formed on glass microfiber filter paper by a digital-based imaging system. All the system parameters in color formation and detection steps were optimized to lower the detection limit. In the optimal experimental conditions, detection limit, percent relative standard deviation, and R2 values were determined as 0.64 mg/L, 0.64%, and 0.994, respectively. Recovery results (99.2–121.6%) were calculated for different sausage and salami samples spiked at two different concentrations. Unlike the standard azo dyestuff–based methods, the method is environmentally friendly, fast, simple, and cheap since organic solvents are not used during the analysis. |
| Anahtar Kelimeler |
| Azo dyes | Nitrite | Powder reagent | Salami | Sausage | Smartphone |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 6 |
| SCOPUS | 6 |
| Google Scholar | 8 |