Green and accurate analytical method for monitoring atropine in foodstuffs as a contaminant and in pharmaceutical samples

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dc.contributor.authorHamidian, Yasamin
dc.contributor.authorMostafazadeh, Reza
dc.contributor.authorErk, Nevin
dc.contributor.authorKaraman, Ceren
dc.contributor.authorCamarada, Maria Belen
dc.contributor.authorDragoi, Elena-Niculina
dc.date.accessioned2025-01-20T20:09:07Z
dc.date.available2025-01-20T20:09:07Z
dc.date.issued2023
dc.description.abstractNowadays, atropine has been highlighted because of its anticholinergic effect and contamination in foodstuffs, and therefore, using an accurate and sensitive method for its determination is crucial in human health and food safety. In this study, a novel spectrophotometric method was suggested for the swift quantification of atropine. The proposed method was based on the formation of red ion-pair complexes between the drugs and the cyanidin reagent extracted from red cabbage ( RC). In this regard, the effect of pH, time, and temperature was explored and optimized. According to the results, atropine determining was shown the best performance in pH 2 at room temperature in 30 min. In addition, this method revealed linear responses from 10 nM to 1 mu M of atropine with limit of detection (LOD) value of 0.0019 mu M. Also, the selectivity value of this method was investigated in the presence of some drugs with the same structure and some common species as interferences. The results verified no interference in atropine determination, as well as, the results obtained from repeatability (RSD. 2.56) of this method were acceptable. Moreover, the applicability of this method was tested in buckwheat and atropine sulfate as food and pharmaceutical real sample, respectively. Real sample analysis was carried out with the standard addition method and the recovery percentages (96.54-104.87%) witnessed the high capability of this method in atropine determination.
dc.description.abstract[GRAPHICS]
dc.description.abstract.
dc.fuente.origenWOS
dc.identifier.doi10.1007/s11694-023-01972-y
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttps://doi.org/10.1007/s11694-023-01972-y
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/91970
dc.identifier.wosidWOS:001013157100004
dc.issue.numero5
dc.language.isoen
dc.pagina.final4880
dc.pagina.inicio4870
dc.revistaJournal of food measurement and characterization
dc.rightsacceso restringido
dc.subjectRed cabbage
dc.subjectAnthocyanin
dc.subjectColorimetric method
dc.subjectAtropine
dc.subjectBuckwheat
dc.subjectFoodstuffs
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleGreen and accurate analytical method for monitoring atropine in foodstuffs as a contaminant and in pharmaceutical samples
dc.typeartículo
dc.volumen17
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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