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Synthesis of magnetic multi-walled carbon nanotubes with layered double hydroxide (M-MWCNTs@MnAl-LDH) nanocomposite as an adsorbent for lead extraction.

Authors :
Arain, Muhammad Balal
Soylak, Mustafa
Source :
Food Chemistry. Jan2025:Part 3, Vol. 463, pN.PAG-N.PAG. 1p.
Publication Year :
2025

Abstract

MnAl layered double hydroxide hybrid with magnetic-multiwalled carbon nanotubes was synthesized by a hydrothermal method and used for the extraction of Pb(II) (lead) from spices and water samples in the dispersive solid phase microextraction (dSPμE) technique using FAAS. The as-prepared adsorbent MMWCNTs@MnAl-LDH was characterized by XRD, FTIR, EDX, and SEM techniques. Various analytical parameters were optimized, including pH 8, adsorbent dosage of 5 mg, HNO 3 eluent concentration of 1 mol L−1, eluent volume of 3 mL, eluent time of 60 s, and sample volume of 20 mL, for quantitative lead recoveries, with an LOD of 0.314 μg L−1, an LOQ of 1.048 μg L−1, and PF of 11.53. Under the optimized conditions, the linearity ranges from 0.5 to 500 μg L−1 (R2 = 0.9997). For the validation test of the established dSPμE procedure, Certified reference materials (CRMs) were used, yielding satisfactory recovery results ranging from 97.8 to 102.7 %. The method was applied to determine lead in turmeric, tap water, and industrial water samples. [Display omitted] • Preparation of a novel adsorbent MnAl-Ldh hybrid with magnetic multiwalled carbon nanotubes by using the hydrothermal method. • A new adsorbent has been used for the extraction of lead from spices (tumeric) and water samples. • Lead has been investigated with improved analytical parameters, via FAAS; without any foreign ions effect. • The major advantages. of the developed method was found effective with low sample volume and low adsorbent dosage. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
463
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
180728406
Full Text :
https://doi.org/10.1016/j.foodchem.2024.141311