Development of an orbital shaker-assisted fatty acid-based switchable solvent microextraction procedure for rapid and green extraction of amoxicillin from complex matrices: Central composite design

In this study, a cheap, fast and simple orbital shaker-assisted fatty acid-based switchable solvent microextraction (OS-FASS-ME) procedure was developed for the extraction of amoxicillin (AMOX) in dairy products, pharmaceutical samples and wastewater prior to its spectrophotometric analysis. Fatty a...

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Veröffentlicht in:Food chemistry 2024-10, Vol.454, p.139785, Article 139785
Hauptverfasser: Elik, Adil, Demirkol, Yağmur, Ul Haq, Hameed, Boczkaj, Grzegorz, Sanaullah, Altunay, Nail
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Sprache:eng
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Zusammenfassung:In this study, a cheap, fast and simple orbital shaker-assisted fatty acid-based switchable solvent microextraction (OS-FASS-ME) procedure was developed for the extraction of amoxicillin (AMOX) in dairy products, pharmaceutical samples and wastewater prior to its spectrophotometric analysis. Fatty acid-based switchable solvents were investigated for extracting AMOX. The key factors of the OS-FASS-ME procedure were optimized using a central composite design. The linearity of OS-FASS-ME procedure was in the range 5–600 ng mL−1 with a correlation coefficient of 0.991. In five replicate experiments for 20 ng mL−1 of AMOX solution, the recovery and relative standard deviation were 95.8% and 2.2%, respectively. Limits of detection and quantification were found 1.5 ng mL−1 and 5 ng mL−1, respectively. The accuracy, precision, robustness and selectivity of the OS-FASS-ME procedure were investigated in detail under optimum conditions. The OS-FASS-ME procedure was applied to milk, cheese, wastewater, syrups and tablets. A comparison of the results obtained from the reference method and the OS-FASS-ME method showed that the OS-FASS-ME procedure can be successfully applied to complex matrices. •Fatty acid-based switchable solvents were investigated for extraction of amoxicillin.•The optimized procedure does not include heating and centrifugation steps.•The linearity was in the range of 5–600 ng mL−1 (R2:0.991).•The LOD of the method was 1.5 ng mL−1 with an extraction time of 3.5 min.
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.139785