Determination of thiourea in fruit juice by a kinetic spectrophotometric method

A catalytic kinetic method is described for determination of trace levels of thiourea based on its catalytic effect on the oxidation of Janus green (JG) by potassium iodate in hydrochloric acid media. The reaction was monitored by measuring the decrease in absorbance of the dye at 610 nm after 25 min. The effect of some factors on the reaction speed was investigated. The developed method allowed the determination of thiourea in range of 0.01–12.00 mg L −1 with good precision, accuracy and the detection limit was 0.008 mg L −1. Most of foreign species do not interfere with the determination. The method was found to be sensitive, selective and was applied to the determination of thiourea in fruit juices and orange peel.