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Optimisation of digestion method for determination of arsenic in shrimp paste sample using atomic absorption spectrometry

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dc.Chemicals/CASarsenic, 7440-38-2; graphite, 7782-42-5; hydrogen peroxide, 7722-84-1; nitric acid, 7697-37-2; Arsenic, 7440-38-2
dc.FundingDetailsUniversiti Sains Islam Malaysia
dc.FundingDetailsWe would like to thank the Universiti Sains Islam Malaysia (USIM) for the Research fund (Grant PPPP (V) 2006).
dc.citedby13
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorNgah C.W.Z.C.W.en_US
dc.contributor.authorYahya M.A.en_US
dc.date.accessioned2024-05-29T01:55:24Z
dc.date.available2024-05-29T01:55:24Z
dc.date.issued2012
dc.description.abstractThe microwave digestion method was developed and verified for the determination of arsenic in shrimp paste samples. Experimental design for five factors (HNO3 and H2O2 volumes, sample weight, microwave power and digestion time) were used for the optimisation of sample digestion. For this purpose, two level half factorial design, which involves 16 experiments, was adopted. The concentration of arsenic was analysed by graphite furnace atomic absorption spectrometry. Design Expert� 7.0 software was used to interpret all data obtained. The combination of 2 mL HNO3 and 1 mL H2O2 volumes, 0.1 g sample weight, 1400 W power and 5 min digestion time was found to be the optimum parameters required to digest the shrimp paste samples. Tests with spiked samples presented good recoveries with relative standard deviations between 0.32% and 5.35%. � 2012 Elsevier Ltd. All rights reserved.en_US
dc.description.natureFinalen_US
dc.identifier.CODENFOCHD
dc.identifier.doi10.1016/j.foodchem.2012.04.032
dc.identifier.epage2410
dc.identifier.issn3088146
dc.identifier.issue4
dc.identifier.pmid23442702
dc.identifier.scopus2-s2.0-84861572332
dc.identifier.spage2406
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84861572332&doi=10.1016%2fj.foodchem.2012.04.032&partnerID=40&md5=30789fa0a6f07de1774bdb4864cfaebb
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9692
dc.identifier.volume134
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofFood Chemistry
dc.sourceScopus
dc.subjectAsen_US
dc.subjectAtomic absorption spectrometryen_US
dc.subjectDesign Expert® 7.0en_US
dc.subjectHalf factorial designen_US
dc.subjectMicrowave systemen_US
dc.subjectOptimisationen_US
dc.subjectShrimp pasteen_US
dc.titleOptimisation of digestion method for determination of arsenic in shrimp paste sample using atomic absorption spectrometryen_US
dc.title.alternativeFood Chem.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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