A Smart Naked-eye Detection for Fe(III) using Ethanol Extract of Purple Sweet Potato
DOI:
https://doi.org/10.14456/nujst.2023.11Keywords:
Naked-eye, Purple Sweet Potato, Anthocyanin, Fe(III) detectionAbstract
Simple naked-eye detection of Fe(III) in a water sample by using crude anthocyanin extracted from purple sweet potatoes as a chelating agent was investigated in terms of both qualitative and quantitative detections. Anthocyanin was extracted in ethanol from a purple sweet potato which is a local plant in Thailand. The selectivity of this method for detecting Fe(III) was examined by testing with different metal ions and by regulating the pH of the buffer solution varying from buffer pH 1-12. It was found that Fe(III) responded with a color change at buffer pH 4-11. However, the disodium hydrogen phosphate/sodium hydroxide buffer pH 11 was chosen because it showed no color change from others interference metals. The detection procedure was to add 100 µL of buffer pH 11 and 40 µL of Fe(III) solutions (0.5–100 ppm) to 20 µL of ethanol extract of purple sweet potato solution. The qualitative detection was by observing the color change from light green to brown by the naked eye whereas the quantitative detection was measured by UV-Vis spectrophotometer. The results obtained from naked-eye detection were evaluated by comparing them with the detection results from the UV-Vis spectrophotometer. Our results show that crude anthocyanin used as a natural chelating agent could be employed for semiquantitative determination by naked-eye detection of 3 color shades depending on Fe(III) concentrations. Importantly, this work could be potentially applied to real water samples as a simple, rapid, low-cost, highly accurate and environmentally safe procedure.
References
Abbey, J., Fields, B., Mullane, M. O., & Tomaska, L. D. (2014). Food Additives: Colorants. Encyclopedia of Food Safety, 2, 459-465.
Baru, F., Samanman, S., & Fatoni, A. (2019). Cryogel based sensor for sodium hydrosulfite determination. AIP Conference Proceedings, 2094(1), 020025-1–020025-5.
Chang, C. J. (2015). Searching for harmony in transition-metal signaling. Nature Chemical Biology, 11, 744-747.
Damant, A.P. (2011). Food colourants. Handbook of Textile and Industrial Dyeing, 2, 252-305.
Dixon, S. J., & Stockwell, B. R. (2014). The role of iron and reactive oxygen species in cell death. Nature Chemical Biology, 10, 9-17.
Enicole, B., Maris, C., & Vanden, T. (2010). Extraction of anthocyanins from industrial purple-fleshed sweet potatoes and enzymatic hydrolysis of residues for fermentable sugars. Industrial Crops and Products, 32, 613–620.
Eurachem Working Group (1998). Eurachem Guide: The Fitness for Purpose of Analytical Methods—A Laboratory Guide to Method Validation and Related Topics. Teddington, 3, 20-21.
Francis, F. (1989). Food colourants: anthocyanins. Critical Reviews in Food Science and Nutrition, 28, 273-314
Laleh, G. H., Frydoonfar, H., Heidary, R., Jameei, R., & Zare, S. (2006). The effect of light, temperature, pH and species on stability of anthocyanin pigments in four berberis species. Pakistan Journal of Nutrition, 5(1), 90-92.
Lu, G., Shi, Z., Wu, H., & Huang, H. (1997). Extraction purification and component analysis of anthocyanins from purple sweet potato. Natural Product Research, 9, 48–51.
Gisela, J., & Wilhelm, F. (2006). Coloured potatoes (Solanum tuberosum L.)-anthocyanin content and tuber quality. Genetic Resources and Crop Evolution, 53, 1321-1331.
Ji, W., Zhu, Z., Nie, J., & Du, B. (2019). Optical Detection of Fe3+ Ions in Aqueous Solution with High Selectivity and Sensitivity by Using Sulfasalazine Functionalized Microgels. Sensors, 19, 4223.
Kang, H.J., Ko, M. J., & Chung, M. S. (2021). Anthocyanin structure and pH dependent extraction characteristics from blueberries (Vaccinium corymbosum) and chokeberries (Aronia melanocarpa) in subcritical water state. Foods, 10, 527-538.
Kew, M. C. (2014). Hepatic iron overload and hepatocellular carcinoma. Liver Cancer, 3, 31-40.
King, J. F., & Howard, F. H. (1927). The Electrometric Determination of Iron in Blood. Journal of Biological Chemistry, 75(1), 27-32.
Khaodee, W., Aeungmaitrepirom, W., & Tuntulani, T. (2014). Effectively simultaneous naked-eye detection of Cu(II), Pb(II), Al(III) and Fe(III) using cyanidin extracted from red cabbage as chelating agent. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 126, 98–104.
Khaodee, W., Wongkiti, R., & Madang, S. (2018). The application of using natural reagent extracted from purple sweet potato for naked-eye detection of copper in water samples. Naresuan University Journal: Science and Technology, 26(3), 181–188.
Kidmose, U., Edelenbos, M., Norbaek, R., & Christensen, L. P. (2002). Colour stability in vegetables. Boca Raton: CSR Press.
Koronkiewicz, S. (2021). Photometric Determination of Iron in Pharmaceutical Formulations Using Double-Beam Direct Injection Flow Detector. Molecules, 26, 4498.
Kumar, R., Kachwaha, M., Verma, S., & Patidar, D. (2019). Quick detection of iron in contaminated water before feeding to RO membranes. Applied Sciences, 1, 427-432.
Kumar, M., & Puri, A., (2012). A review of permissible limits of drinking water. Indian Journal of Occupational and Environmental Medicine, 16(1), 40–44.
Harborne, J. B. (1967). Comparative biochemistry of the flavonoids-VI. : Flavonoid patterns in the bignoniaceae and the gesneriaceae. Phytochemistry, 6(12), 1643-1651.
Hostetter, J. C., & Roberts, H. S. (1919). Electrometric Titrations with Special Reference to the Determination of Ferrous and Ferric Iron. Journal of American Chemical Society, 41(9), 1337–1357.
Mahato, S., Mahato, A., Karna, P. M., & Balmiki, N., (2018). Investigating aquifer contamination and groundwater quality in eastern Terai region of Nepal. BMC Res Notes, 11, 321-327.
Majdinasab, M., Mohammad Hashem Hosseini, S., Sepidname, M., Negahdarifar, M., & Li, P. (2018). Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage. Journal of Food Science and Technology, 55(5), 1695–1704.
Mazza, G., & Minitiati, E. (1993). Introduction: in anthocyanin in fruits, vegetables, and grains. Boca raton, FL: CRC Press.
Moncada, M.C., Moura, S., Melo, M. J., Roque, A., Lodeiro, C., & Pina, F. (2003). Complexation of aluminum(III) by anthocyanins and synthetic flavylium salts: a source for blue and purple color. Inorganica Chimica Acta, 356, 51–61.
Montilla, E. C., Hillebrand, S., Butschbach, D., Baldermann, S., Watanabe, N., & Winterhalter, P. (2010). Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography. Journal of Agricultural Food Chemistry, 58, 9899-9904.
Ogata, J., Kanno, Y., Itoh, Y., Tsugawa, H., & Suzuki, M. (2005). Anthocyanin biosynthesis in roses. Nature, 435, 757–758.
Oki, T., Osame, M., Masuda, M., Furuta, S., Nishiba, Y., Terahara, N., & Suda, I. (2003). Simple and rapid spectrophotometric method for selecting purple-fleshed sweet potato cultivars with a high radical-scavenging activity. Food and Chemical Toxicology, 53, 101–107.
Salinas, Í., Esparza, I., Gómez, S., Santamaría, C., & Fernández, J.M. (2005). A Study of Heavy Metal Complexation in Grape Juice. Electroanalysis, 17, 469–475.
Shi, C., Zhang, J., Jia, Z., Yang, X., & Zhou, Z. (2011). Intelligent pH indicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness. Journal of the Science of Food and Agriculture, 101(5), 1800-1811.
Silva, H. M. D., Mageste, A. B., Silva, S. J. B., Ferreira, G. M. D., & Ferreira, G. M. D. (2020). Anthocyanin immobilization in carboxymethylcellulose/starch fifilms: A sustainable sensor for the detection of Al(III) ions in aqueous matrices, Carbohydrate Polymers, 230, 115679.
Smyk, B., Pliszka, B., & Drabent, R. (2008). Interaction between Cyanidin 3-glucoside and Cu(II) ions. Food Chemistry, 107, 1616–1622.
Steed, L. E., & Troung, V. D. (2008). Anthocyanin content, Antioxidant activity and selected physical properties of flowerable purple-fleshed sweet potato. Journal of Food Science, 5, 215-221.
Santos, D. T., Vegg, P. C., & Meireles, M. A. A. (2010). Extraction of antioxidant compounds from jabuticaba (Myrciaria cauliflora) skins: Yield, composition and economical evaluation. Journal of Food Engineering, 101, 23–31.
Samanman, S., & Suding, S. (2019). A colorimetric sensor for formalin determination, AIP Conference Proceedings, 2094, 020023.
Taverniers, I., Loose, M. D., & Bockstaele, E. V. (2004). Trends in Quality in the Analytical Laboratory. II. Analytical Method Validation and Quality Assurance. Trends in Analytical Chemistry, 23(8), 535-552.
Ukwueze, N. N., Nwadinigwe, C. A., Okoye, C. O. B., & Okoye, F. B. C. (2009). Potentials of 3, 3 1, 4 1, 5, 7-pentahydroxyflavylium of Hibiscus rosa-sinensis L. (Malvaceae) flowers as ligand in the quantitative determination of Pb, Cd and Cr. Physical Science International Journal, 4, 58–62.
Weber, K. A., Achenbach, L. A., & Coates, J. D. (2006). Microorganisms pumping iron: anaerobic microbial iron oxidation and reduction. Nature Reviews Microbiology, 4, 752–764.
Weaver, L.C., (1961). Comparative toxicology of iron compounds. The American journal of the medical sciences, 241, 296-302.
Wulandari, A., Sunarti, T. C., Fahma, F., & Noor, E. (2018). Potency of purple sweet potato’s anthocyanin as biosensor for detection of chemicals in food products. IOP Conference Series: Earth and Environmental Science, 147, 012007.
Xu, J., Su, X., Lim, S., Griffin, J., Carey, E., Katz, B., … Wang, W. (2015). Characterisation and stability of anthocyanins in purple-fleshed sweet potato. Food Chemistry, 186, 90–96.
Yoshinaga, M., Yamakawa, O., & Nakatani, M. (2010). Genotypic diversity of anthocyanin content and composition in purple-fleshed sweet potato (Ipomoea batatas (L.) Lam). Breeding science, 49, 43–47.
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Naresuan University Journal: Science and Technology (NUJST)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
