The Application of Using Natural Reagent Extracted from Purple Sweet Potato for Naked-Eye Detection of Copper in Water Samples

Warangkhana Khaodee; Ratikon Wongkiti; Suphatta Madang

doi:10.14456/nujst.2018.9

Authors

Warangkhana Khaodee Chemistry Department, Science and Technology Faculty, Chiangmai Rajabhat University
Ratikon Wongkiti Chemistry Department, Science and Technology Faculty, Chiangmai Rajabhat University
Suphatta Madang Chemistry Department, Science and Technology Faculty, Chiangmai Rajabhat University

DOI:

https://doi.org/10.14456/nujst.2018.9

Keywords:

Purple sweet potato, Copper (II), Anthocyanin, Cyanidin, Naked-eye detection

Abstract

Reagent extracted from purple sweet potato was used to enable detection of Cu²⁺ in water by the naked-eye. The optimum conditions for this were determined by adding 10 mL of reagent to a mixture of 500 mL of buffer pH 7 (0.01 M) and a 200 mL water sample. The lowest concentration of Cu²⁺ able to be detected by the naked-eye was 3x10^-4 M without any interfering effects. This method was validated by comparing Cu²⁺ concentration detected with the AAS technique. The results show that Cu²⁺ concentrations obtained from both techniques were similar.

References

Castaneda-Ovando, A., Pacheco-Hernandez, L., PaezHernandez, E., Rodriguez, J. A., & Galan-Vidal, C. A. (2009). Chemical studies of anthocyanins: A review. Food Chemistry, 113, 859-871.

Mikac-Dević, D. (1969). Micromethod for copper determination in serum and urine with 1,5-diphenylcarbohydrazide. Clinica Chimica Acta, 26(1), 127-130.

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.

Kidmose, U., Edelenbos, M., Nørbæk, R., & Christensen, L. P. (2002). Colour stability in vegetables. In D. B. MacDougall (Ed.), Colour in food: Improving quality (pp. 179-232). Boca Raton: 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.

Rein, M. (2005). Copigmentation reactions and color stability of berry anthocyanins. Helsinki, Russia: University of Helsinki.

Steed, L. E., & Truong, V.D. (2008). Anthocyanin Content, Antioxidant Activity and Selected Physical Properties of Flowable Purple-Fleshed Sweet Potato Purees. Journal of Food Science, 5, S215–S221

Ukwueze, N. N., Nwadinigwe, C. A., Okoye, C. O. B., & Okoye, F. B. C. (2009). Potentials of 3, 3’, 4’, 5, 7-pentahydroxyflavylium of Hibiscus rosa-sinensis L. (Malvaceae) flowers as ligand in the quantitative determination of Pb, Cd and Cr. International Journal of Physical Sciences, 4, 58-62.

Yoshida, K., Kitahara, S., Ito, D., & Kondo, T. (2006). Ferric ions involved in the flower color development of the Himalayan blue poppy, Meconopsis grandis. Phytochemistry, 67, 992-998.