Microextraction and preconcentration of nickel in chocolate samples by SrFe12O19@CTAB magnetic nanoparticles and determination by electrothermal atomic absorption spectroscopy

Subject Areas :

vahid  mortazavi nik ¹ (Department of Chemistry, Central Tehran Branch, Islamic Azad University, Tehran, Iran)
elahe  kanoz ² (دانشیار شیمی تجزیه، گروه شیمی، دانشگاه آزاد اسلامی واحد تهران مرکزی، تهران، ایران.)
Alireza  Feizbakhsh ³ (Department of Chemistry, Central Tehran Branch, Islamic Azad University, Tehran, Iran)
Amir Abdullah  Mehrdad Sharif ⁴ (Department of Chemistry, Islamic Azad University North Tehran Branch, Tehran, Iran)

Received: 2020-12-04 Accepted : 2021-02-14 Published : 2022-02-20

Keywords: Nickel, SrFe12O19@CTAB, chocolate, Dispersion solid phase extraction, Electrothermal atomic absorption,

Abstract :

Cocoa beans contain unsaturated fats and a nickel catalyst is used to hydrate the unsaturated fats. Nickel can be present in high concentrations in chocolate. In this research, dispersion solid phase extraction combined with electrothermal atomic absorption method as a new method for measuring nickel in chocolate samples. First, strontium hexaferrite magnetic nanosorbents were synthesized. Then its surface was modified with acetyl trimethylammonium bromide (CTAB) surfactant and magnetic nanosorbent SrFe12O19@CTAB was prepared. The characteristics of the synthesized adsorbent were studied by thermogravimetric analysis-differential scanning calorimetric (TGA-DSC), X-ray diffraction spectroscopy (XRD), Fourier-transform infrared spectroscopy (FTIR), vibrating sample magnetometer (VSM), and field emission scanning electron microscopy (FESEM). The optimum amount of effective parameters of extraction (pH=8, adsorbent amount of 50 mg, and type of eluent solvent of 2% (v/v) methanol in nitric acid with a volume of 2 ml) were obtained. Finally, nickel was preconcentrated in real chocolate samples under optimal conditions. It was measured by electrothermal atomic absorption spectrometer. Analytical  parameters such as  linear working range of the calibration curve 1-100 µg l-1, the detection limit (LOD) 0.45 µg kg-1, the recovery values ranged from 97.8 to 100.2%, relative standard deviation of 0.22-0.68% for all samples and preconcentration factor of 50 were found. This method is a simple, fast, low-cost, effective, high sensitivity, and environmentally friendly method for measuring nickel in chocolate samples.

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