Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds

Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE)...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Machado, Ignacio [verfasserIn] Faccio, Ricardo [verfasserIn] Pistón, Mariela [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Ultrasound-assisted extraction Trace elements Probe Bath Food

Übergeordnetes Werk:	Enthalten in: Ultrasonics sonochemistry - Amsterdam [u.a.] : Elsevier Science, 1994, 59
Übergeordnetes Werk:	volume:59

DOI / URN:	10.1016/j.ultsonch.2019.104752

Katalog-ID:	ELV002888475

Internformat


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245	1	0	\|a Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds
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520			\|a Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques.
650		4	\|a Ultrasound-assisted extraction
650		4	\|a Trace elements
650		4	\|a Probe
650		4	\|a Bath
650		4	\|a Food
700	1		\|a Faccio, Ricardo \|e verfasserin \|4 aut
700	1		\|a Pistón, Mariela \|e verfasserin \|4 aut
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936	b	k	\|a 35.00 \|j Chemie: Allgemeines
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author_variant	i m im r f rf m p mp
matchkey_str	article:18732828:2019----::hrceiainfhefcsnovdnlrsudsitdxrcinfrceeetfo
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publishDate	2019
allfields	10.1016/j.ultsonch.2019.104752 doi (DE-627)ELV002888475 (ELSEVIER)S1350-4177(19)30904-6 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Machado, Ignacio verfasserin aut Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques. Ultrasound-assisted extraction Trace elements Probe Bath Food Faccio, Ricardo verfasserin aut Pistón, Mariela verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 59 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:59 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 59
spelling	10.1016/j.ultsonch.2019.104752 doi (DE-627)ELV002888475 (ELSEVIER)S1350-4177(19)30904-6 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Machado, Ignacio verfasserin aut Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques. Ultrasound-assisted extraction Trace elements Probe Bath Food Faccio, Ricardo verfasserin aut Pistón, Mariela verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 59 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:59 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 59
allfields_unstemmed	10.1016/j.ultsonch.2019.104752 doi (DE-627)ELV002888475 (ELSEVIER)S1350-4177(19)30904-6 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Machado, Ignacio verfasserin aut Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques. Ultrasound-assisted extraction Trace elements Probe Bath Food Faccio, Ricardo verfasserin aut Pistón, Mariela verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 59 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:59 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 59
allfieldsGer	10.1016/j.ultsonch.2019.104752 doi (DE-627)ELV002888475 (ELSEVIER)S1350-4177(19)30904-6 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Machado, Ignacio verfasserin aut Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques. Ultrasound-assisted extraction Trace elements Probe Bath Food Faccio, Ricardo verfasserin aut Pistón, Mariela verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 59 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:59 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 59
allfieldsSound	10.1016/j.ultsonch.2019.104752 doi (DE-627)ELV002888475 (ELSEVIER)S1350-4177(19)30904-6 DE-627 ger DE-627 rda eng 540 DE-600 35.00 bkl Machado, Ignacio verfasserin aut Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques. Ultrasound-assisted extraction Trace elements Probe Bath Food Faccio, Ricardo verfasserin aut Pistón, Mariela verfasserin aut Enthalten in Ultrasonics sonochemistry Amsterdam [u.a.] : Elsevier Science, 1994 59 Online-Ressource (DE-627)306713748 (DE-600)1501094-6 (DE-576)099210843 1873-2828 nnns volume:59 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.00 Chemie: Allgemeines AR 59
language	English
source	Enthalten in Ultrasonics sonochemistry 59 volume:59
sourceStr	Enthalten in Ultrasonics sonochemistry 59 volume:59
format_phy_str_mv	Article
bklname	Chemie: Allgemeines
institution	findex.gbv.de
topic_facet	Ultrasound-assisted extraction Trace elements Probe Bath Food
dewey-raw	540
isfreeaccess_bool	false
container_title	Ultrasonics sonochemistry
authorswithroles_txt_mv	Machado, Ignacio @@aut@@ Faccio, Ricardo @@aut@@ Pistón, Mariela @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
hierarchy_top_id	306713748
dewey-sort	3540
id	ELV002888475
language_de	englisch
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author	Machado, Ignacio
spellingShingle	Machado, Ignacio ddc 540 bkl 35.00 misc Ultrasound-assisted extraction misc Trace elements misc Probe misc Bath misc Food Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds
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topic_title	540 DE-600 35.00 bkl Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds Ultrasound-assisted extraction Trace elements Probe Bath Food
topic	ddc 540 bkl 35.00 misc Ultrasound-assisted extraction misc Trace elements misc Probe misc Bath misc Food
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title	Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds
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title_full	Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds
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author_browse	Machado, Ignacio Faccio, Ricardo Pistón, Mariela
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title_sort	characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds
title_auth	Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds
abstract	Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques.
abstractGer	Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques.
abstract_unstemmed	Ultrasonication is known to induce cavitation and can thus accelerate extraction, dissolution, digestion, and other processes, while the intense mixing caused by the propagation of ultrasound waves enhances analyte transfer to the extraction medium. Consequently, ultrasound-assisted extraction (UAE) is viewed as a simple procedure well suited for the extraction and subsequent determination of trace elements in food. Herein, we use different techniques to characterize several processes involved in probe- and bath-based UAE, apply them to the determination of trace metals (Cd, Cu, Ni, Pb, and Zn) in globe artichoke leaves and soybean seeds, and closely monitor the extraction rates of selected analytes. The developed UAE-based method is found to comply with the criteria of Green Chemistry and is concluded to be a reliable, simple, and cheap alternative to standard food analysis techniques.
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title_short	Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds
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up_date	2024-07-06T17:47:23.886Z
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Characterization of the effects involved in ultrasound-assisted extraction of trace elements from artichoke leaves and soybean seeds

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