Development of a new method for determination of aluminum (Al) in Jordanian foods and drinks: Solid phase extraction and adsorption of Al3+-d-mannitol on carbon nanotubes |
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| Institution: | 1. Departmentof Chemistry, Government College University, Faisalabad 38000, Pakistan;2. Department of Chemistry, University of Agriculture, Faisalabad 38040, Pakistan;3. Departmentof Applied Chemistry, Government College University, Faisalabad 38000 Pakistan;1. Catalysis Science and Engineering Research Group (GICIC), INCAPE, UNL-CONICET, Colectora Ruta Nac. N° 168 Km 0, 3000 Santa Fe, Argentina;2. Department of Chemical Engineering, Aragon Institute of Nanoscience (INA), University of Zaragoza, Campus Río Ebro-Edificio I+D, C/ Poeta Mariano Esquillor S/N, 50018 Zaragoza, Spain;3. CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), C/Monforte de Lemos 3-5, Pabellón 11, 28029 Madrid, Spain;1. Collaborative Innovation Center of Micro/Nano Bio-sensing and Food Safety Inspection, Hunan Provincial Key Laboratory of Materials Protection for Electric Power and Transportation, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, People''s Republic of China;2. Guangxi Key Laboratory of Information Materials, Guangxi Collaborative Innovation Center of Structure and Property for New Energy and Materials, Department of Material Science & Engineering, Guilin University of Electrical Technology, Guilin 541004, People''s Republic of China;1. Key Laboratory of High Performance Plastics (Jilin University), Ministry of Education, National & Local Joint Engineering Laboratory for Synthesis Technology of High Performance Polymer, College of Chemistry, Jilin University, Changchun, 130012, PR China;2. State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun, 130012, PR China;3. College of Chemistry, Jilin University, Changchun, 130012, PR China |
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| Abstract: | In this work, a new method was developed for determination of aluminum (Al) in traditional Jordanian foods (Mansaf, Kofta, Tabboola, Hummous, bread), tea, Arabian coffee and water samples. The method involved solid phase extraction (SPE) of Al3+ from the digested samples after complexation with d-mannitol using carbon nanotubes (CNT) as the extractive sorbent. Formation of the Al3+-d-mannitol complex was confirmed by infrared spectroscopy. Optimization of the SPE method involved sample pH, d-mannitol-to-Al mole ratio, sample loading and elution flow rates, adsorbent mass, eluent concentration and volume. Based on spiked water samples, the characteristics of the method were as follows: the limit of quantification: 23 μg l?1; sensitivity: 0.0036 (mg l?1)?1; %RSD range: 0.4–1.9%; recovery range: 76.0–93.0%. The equilibrium, thermodynamic and kinetic adsorption studies of Al3+-d-mannitol on CNT revealed that adsorption was spontaneous, exothermic, preferred, of physical nature; followed second-order rate kinetics; pore diffusion was not the only rate-controlling step; both Langmuir and Freundlich isotherms represented the data satisfactorily. |
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| Keywords: | Aluminum Food analysis Food composition Carbon nanotubes Solid phase extraction Water analysis Adsorption Food safety Metal contamination in food and beverage |
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