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Optimization of Digestion Method for Determination of Copper in Shrimp Paste Sample Using Flame Atomic Absorption Spectrometry
Corresponding Author(s) : Z. Al-Qodah
Asian Journal of Chemistry,
Vol. 28 No. 5 (2016): Vol 28 Issue 5
Abstract
Sample preparation using microwave assisted digestion has been a well-known procedure worldwide. Nowadays, experimental designs have been used to facilitate this process. This study uses factorial design approach to study the concentration of copper in shrimp paste sample. The aim of the study was to optimize the digestion procedures for digesting the shrimp paste samples. Flame atomic absorption spectrometry was used to study the copper concentration. DOE software-Design Expert®7.0 was used to interpret all the data obtained. The combination of 4 mL HNO3, 2 mL of H2O2, 0.1 g of sample weight, 1400 W of power and duration of 5 min were found to be optimum in digesting shrimp paste sample for copper analysis.
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- K. Balamurugan, D. Egli, H. Hua, R. Rajaram, G. Seisenbacher, O. Georgiev and W. Schaffner, EMBO J., 26, 1035 (2007); doi:10.1038/sj.emboj.7601543.
- S.H. Abbasi, H. Khani and R. Tabaraki, Food Chem., 123, 507 (2010); doi:10.1016/j.foodchem.2010.03.043.
- U. Celik and J. Oehlenschlager, Food Contr., 18, 258 (2007); doi:10.1016/j.foodcont.2005.10.004.
- P. Sivaperumal, T. Sankar and P. Viswanathannair, Food Chem., 102, 612 (2007); doi:10.1016/j.foodchem.2006.05.041.
- M.M. Storelli, G. Barone, R. Garofalo and G.O. Marcotrigiano, Food Chem., 100, 1337 (2007); doi:10.1016/j.foodchem.2005.10.071.
- J.W. Chwastowska, E. Skwara, J. Sterlinska and M. Dudek, Chem. Anal. (Warsaw), 53, 887 (2008).
- V.A. Lemos, D.R. Vieira, C.G. Novaes, M.E. Rocha, M.S. Santos and R.T. Yamaki, Mikrochim. Acta, 153, 193 (2006); doi:10.1007/s00604-005-0435-3.
- D. Citak and M. Tuzen, Food Chem. Toxicol., 48, 1399 (2010); doi:10.1016/j.fct.2010.03.008.
- C.W.Z.C.W. Ngah and M.A. Yahya, Food Chem., 134, 2406 (2012); doi:10.1016/j.foodchem.2012.04.032.
- D.C. Montgomery, Design and Analysis of Experiments, John Wiley & Sons, USA, edn 8 (2001).
- H.M. Zalloum, Z. Al-Qodah, M.S. Mubarak, J. Macromol. Sci., Part A, 46, 46 (2008); doi:10.1080/10601320802515225.
- M.A. Yahya, Z. Al-Qodah and C.W.Z. Ngah, Renew. Sustain. Energy Rev., 46, 218 (2015); doi:10.1016/j.rser.2015.02.051.
- Z. Al-Qodah, M. Al-Busoul and M. Al-Hassan, Powder Technol., 115, 58 (2001); doi:10.1016/S0032-5910(00)00282-5.
References
K. Balamurugan, D. Egli, H. Hua, R. Rajaram, G. Seisenbacher, O. Georgiev and W. Schaffner, EMBO J., 26, 1035 (2007); doi:10.1038/sj.emboj.7601543.
S.H. Abbasi, H. Khani and R. Tabaraki, Food Chem., 123, 507 (2010); doi:10.1016/j.foodchem.2010.03.043.
U. Celik and J. Oehlenschlager, Food Contr., 18, 258 (2007); doi:10.1016/j.foodcont.2005.10.004.
P. Sivaperumal, T. Sankar and P. Viswanathannair, Food Chem., 102, 612 (2007); doi:10.1016/j.foodchem.2006.05.041.
M.M. Storelli, G. Barone, R. Garofalo and G.O. Marcotrigiano, Food Chem., 100, 1337 (2007); doi:10.1016/j.foodchem.2005.10.071.
J.W. Chwastowska, E. Skwara, J. Sterlinska and M. Dudek, Chem. Anal. (Warsaw), 53, 887 (2008).
V.A. Lemos, D.R. Vieira, C.G. Novaes, M.E. Rocha, M.S. Santos and R.T. Yamaki, Mikrochim. Acta, 153, 193 (2006); doi:10.1007/s00604-005-0435-3.
D. Citak and M. Tuzen, Food Chem. Toxicol., 48, 1399 (2010); doi:10.1016/j.fct.2010.03.008.
C.W.Z.C.W. Ngah and M.A. Yahya, Food Chem., 134, 2406 (2012); doi:10.1016/j.foodchem.2012.04.032.
D.C. Montgomery, Design and Analysis of Experiments, John Wiley & Sons, USA, edn 8 (2001).
H.M. Zalloum, Z. Al-Qodah, M.S. Mubarak, J. Macromol. Sci., Part A, 46, 46 (2008); doi:10.1080/10601320802515225.
M.A. Yahya, Z. Al-Qodah and C.W.Z. Ngah, Renew. Sustain. Energy Rev., 46, 218 (2015); doi:10.1016/j.rser.2015.02.051.
Z. Al-Qodah, M. Al-Busoul and M. Al-Hassan, Powder Technol., 115, 58 (2001); doi:10.1016/S0032-5910(00)00282-5.