Determination of copper in rose tea samples using flame atomic absorption spectrometry after emulsification liquid-liquid microextraction

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dc.authoridZeydanli, Damla/0000-0002-8550-0105
dc.authoridBodur, Süleyman/0000-0002-2994-9047
dc.authorwosidZeydanli, Damla/ABB-8507-2020
dc.authorwosidBodur, Süleyman/AHB-4581-2022
dc.contributor.authorKartoglu, Bedrihan
dc.contributor.authorBodur, Suleyman
dc.contributor.authorZeydanli, Damla
dc.contributor.authorGover, Tugce
dc.contributor.authorOzaydin, Ecem
dc.contributor.authorBakirdere, Emine Gulhan
dc.contributor.authorBakirdere, Sezgin
dc.date.accessioned2024-05-19T14:40:27Z
dc.date.available2024-05-19T14:40:27Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractRose tea infusion has gained popularity worldwide due to its health benefits. However, it is known that tea plants can be contaminated with heavy metals including copper. Hence, an accurate and applicable analytical method namely emulsification liquid-liquid microextraction based deep eutectic solvent - flame atomic absorption spectrometry (ELLME-DES-FAAS) was proposed to determine copper at trace levels in rose tea samples. Under the optimum experimental conditions, analytical figures of merit for the developed method were examined, and dynamic range, limit of detection (LOD) and limit of quantification (LOQ) were found to be 5.07-246.61 mu g/kg (mass-based) with 0.9992 coefficient of determination, 2.50 mu g/kg and 8.32 mu g/kg, respectively. A matrix matching calibration strategy was employed to boost recovery results, and the acceptable recovery results were recorded between 95.9 % and 118.4 %. According to recovery results, the developed analytical method can be safely employed to determine the concentration of copper in rose tea samples accurately.en_US
dc.identifier.doi10.1016/j.foodchem.2023.138140
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid38061298en_US
dc.identifier.scopus2-s2.0-85178999909en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org10.1016/j.foodchem.2023.138140
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4963
dc.identifier.volume439en_US
dc.identifier.wosWOS:001135025700001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240519_kaen_US
dc.subjectCopperen_US
dc.subjectEmulsification Liquid-Liquid Microextractionen_US
dc.subjectFlame Atomic Absorption Spectrometryen_US
dc.subjectRose Teaen_US
dc.subjectMatrix Matching Calibrationen_US
dc.titleDetermination of copper in rose tea samples using flame atomic absorption spectrometry after emulsification liquid-liquid microextractionen_US
dc.typeArticleen_US

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