Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/58091
Title: Employing natural reagents from turmeric and lime for acetic acid determination in vinegar sample
Authors: Sam ang Supharoek
Kraingkrai Ponhong
Watsaka Siriangkhawut
Kate Grudpan
Keywords: Agricultural and Biological Sciences
Pharmacology, Toxicology and Pharmaceutics
Issue Date: 1-Apr-2018
Abstract: © 2017 A simple, rapid and environmentally friendly sequential injection analysis system employing natural extract reagents was developed for the determination of acetic acid following an acid–base reaction in the presence of an indicator. Powdered lime and turmeric were utilized as the natural base and indicator, respectively. Mixing lime and turmeric produced an orange to reddish-brown color solution which absorbed the maximum wavelength at 455 nm, with absorbance decreasing with increasing acetic acid concentration. Influential parameters including lime and turmeric concentrations, reagent and sample aspirated volumes, mixing coil length and dispensing flow rate were investigated and optimized. A standard calibration graph was plotted for 0–5.0 mmol/L acetic acid with r2= 0.9925. Relative standard deviations (RSD) at 2.0 and 4.0 mmol/L acetic acid were less than 3% (n = 7), with limit of detection (LOD) and limit of quantification (LOQ) at 0.12 and 0.24 mmol/L, respectively. The method was successfully applied to assay acetic acid concentration in cooking vinegar samples. Results achieved were not significantly different from those obtained following a batchwise standard AOAC titration method.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85023175026&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/58091
ISSN: 10219498
Appears in Collections:CMUL: Journal Articles

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