A novel quality-by-design optimized spectrofluorimetric method for the sensitive determination of ricinine alkaloid in edible oils. (15th March 2023)

• Record Type: Journal Article
• Authors: Magdy, Galal; ElNaggar, Mai H.; Belal, Fathalla; Elmansi, Heba
• Is Part Of: Food chemistry. Volume 404:Part A(2023)
• Publication Date: 2023-03-15
• Subjects: Ricinine -- Spectrofluorimetry -- Quality by design -- Factorial design -- Edible oils; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134588
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Ricinine is an important biomarker for ricin protein which is frequently used in suicide attempts and bioterrorism. The current study introduces the first spectrofluorimetric approach for the determination of ricinine in three common edible oils. The critical experimental parameters were optimized by adopting analytical quality by design approach (2 2 FFD). The developed method displayed high sensitivity with LOD and LOQ down to nanogram levels. The proposed method can be better suited for routine analysis and quality control of castor oil-adulterated cooking oil samples. Abstract: Ricinine is an important biomarker used for detecting the exposure to castor bean products. The current study describes a highly sensitive and selective spectrofluorimetric approach to determine ricinine in various edible oils. It depends on measuring the native fluorescence of ricinine at 365 nm following excitation at 307 nm over a concentration range of 50.0–1200.0 ng/mL. The method displayed high sensitivity with quantitation and detection limits down to 19.56 and 6.46 ng/mL, respectively. The significant factors affecting the fluorescence of ricinine were optimized using 2 2 full factorial design. The proposed approach was successfully employed for ricinine determination in three types of edible oils with high percent recoveries and low S.D. values. The most important advantage of the developed method is the reduction of sample preparation steps, analysis time, and cost. Hence, it can be better suited for routine analysis and quality control of cooking oils adulterated with castor oil.