Cloud point extraction and diffuse reflectance-Fourier transform infrared spectroscopic determination of chromium(VI): A probe to adulteration in food stuffs

- Environmentally benign probe for determination of Cr(VI) in food samples.
- Simple method with good results in terms of excellent linearity and recovery range.
- Low limit of detection and quantification with high-sample throughput, is obtained.
- The method developed is cost effective and rapid.
- Meets the present day challenge of green chemistry need.

A new cloud point extraction (CPE) method for the determination of hexavalent chromium i.e. Cr(VI) in food samples is established with subsequent diffuse reflectance-Fourier transform infrared (DRS-FTIR) analysis. The method demonstrates enrichment of Cr(VI) after its complexation with 1,5-diphenylcarbazide. The reddish-violet complex formed showed λmax at 540 nm. Micellar phase separation at cloud point temperature of non-ionic surfactant, Triton X-100 occurred and complex was entrapped in surfactant and analyzed using DRS-FTIR. Under optimized conditions, the limit of detection (LOD) and quantification (LOQ) were 1.22 and 4.02 μg mL−1, respectively. Excellent linearity with correlation coefficient value of 0.94 was found for the concentration range of 1-100 μg mL−1. At 10 μg mL−1 the standard deviation for 7 replicate measurements was found to be 0.11 μg mL−1. The method was successfully applied to commercially marketed food stuffs, and good recoveries (81-112%) were obtained by spiking the real samples.