Sains Malaysiana 52(6)(2023): 1711-1721

http://doi.org/10.17576/jsm-2023-5206-08

Effect of Interference Study on Carrageenan Detection using Ultraviolet Visible Spectrophotometry

(Kesan Kajian Gangguan terhadap Pengesanan Karagenan menggunakan Spektrofotometri Ultraungu Tampak)

MUHAMAD EQMAL IZMAN MOHD FADLI¹, WAN ELINA FARADILLA WAN KHALID^1,* & SHARINA ABU HANIFAH²

¹School of Chemistry and Environment, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, Pekan Parit Tinggi, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

²Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

Diserahkan: 15 September 2022/Diterima: 17 Mei 2023

Abstract

Carrageenan is one of the most prominent hydrocolloids in the food industry used as a thickener and additive to improve the texture of food products. However, the detection of carrageenan in the food product is still limited as many interferences in the food matrix can interfere with the signal obtained. This research aims to study the effect of interference species on a simple and rapid quantitative detection of carrageenan by using a cationic dye which is methylene blue. Methylene blue will form a complex with carrageenan at 565 nm due to the hypsochromic shift of the methylene blue peak at 664 nm with a color change from blue to bluish purple. The optimization and analytical performance of carrageenan-methylene blue complexes were characterized by using UV-Visible Spectrophotometer. A dynamic linear concentration range for carrageenan detection was obtained in the range of 70-100 ppm (R² = 0.9837) with a limit of detection (LOD) estimated at 38.37 ppm. The reproducibility study was found to give a satisfactory relative standard deviation (RSD) value of 1.64-1.94%. Selectivity experiments were carried out where the methylene blue demonstrated acceptable selectivity towards carrageenan with no significant interference from sucrose and glucose.

Keywords: Complexation; free solution; methylene blue

Abstrak

Karagenan ialah salah satu hidrokoloid yang popular dalam industri makanan yang selalunya digunakan sebagai pemekat dan aditif untuk memperbaiki tekstur produk makanan. Walau bagaimanapun, pengesanan karagenan dalam produk makanan adalah masih terhad kerana banyak gangguan dalam matriks makanan yang boleh mengganggu isyarat yang diperoleh. Penyelidikan ini bertujuan untuk mengkaji kesan spesies gangguan terhadap pengesanan kuantitatif karagenan yang mudah dan cepat dengan menggunakan pewarna kationik iaitu metilena biru. Metilena biru akan membentuk kompleks dengan karagenan pada 565 nm disebabkan oleh peralihan hipsokromik puncak metilena biru pada 664 nm dengan perubahan warna daripada biru kepada ungu kebiruan. Pengoptimuman dan prestasi analisis kompleks karagenan-metilena biru telah dicirikan dengan menggunakan Spektrofotometer Ultraungu Tampak. Julat kepekatan linear dinamik untuk pengesanan karagenan diperoleh dalam julat 70-100 ppm (R² = 0.9837) dengan had pengesanan (LOD) dianggarkan pada 38.37 ppm. Kajian kebolehulangan didapati memberikan nilai sisihan piawai relatif (RSD) yang memuaskan iaitu 1.64-1.94%. Uji kaji kepilihan telah dijalankan dan metilena biru menunjukkan kepilihan yang boleh diterima terhadap karagenan tanpa gangguan ketara terutamanya daripada sukrosa.

Kata kunci: Larutan bebas; metilena biru; pengkompleksan

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*Pengarang untuk surat-menyurat; email: wan_elina@uitm.edu.my