ACADSTAFF UGM
| Title | : | SPECTROPHOTOMETRIC DETERMINATION OF BORON IN FOOD PRODUCTS BY ESTER BORATE DISTILLATION INTO0 |
| Author | : |
Risna Erni Yati Adu (1) Prof. Drs. Roto, M.Eng, Ph.D. (2) |
| Date | : | 0 2021 |
| Keyword | : | boron, curcumin,distillation,ester borate,UV-Vis spectrophotometry boron, curcumin,distillation,ester borate,UV-Vis spectrophotometry |
| Abstract | : | Spectrophotometric determination of boron in food products by ester borate distillation into curcumin solution was studied. Boron was separated as triethyl borate by distillation in a vessel using ethanol solvent and it was reacted with curcumin solution. Triethyl borate was generated at proper temperature, time and pH to improve the sensitivity of curcumin method. Distillation system reached optimum condition at a temperature of 75 oC and pH 5-6. Boron-curcumin complex was measured at 555 nm after 10 minutes of reaction. Separation of boron by distillation method complied with validation parameters. The standard curve was linier at a concentration range of 1.2-4.8 ppm (R 2=0.9995) and had a molar extinction value (ε) of 4.7 x 10 5 L mol -1 cm-1 for the high sensitivity level which is higher than the previous study. Percent recovery was found to be 96.09-104.92 %. Boron content in meatball and tofu products was in the range of 1.406-3.589and 0.010-1.085mg/kg. Ester borate distillation into curcumin solution has been successfully applied to determination of boron in food products because of its high sensitivity |
| Group of Knowledge | : | Kimia |
| Original Language | : | English |
| Level | : | Nasional |
| Status | : |
Published
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