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dc.contributor.authorSantana, Allan M.
dc.contributor.authorMelo Freire, Tiago
dc.contributor.authorda Silva, Francisco L.F.
dc.contributor.authorMenezes, Fernando L.
dc.contributor.authorRamos, Lauren L.
dc.contributor.authorCavalcante, Giovanna R.
dc.contributor.authorDutra Fechine, Lillian Maria Uchoa
dc.contributor.authorSousa Vieira, Laís Helena
dc.contributor.authorFerreira, Odair P.
dc.contributor.authorMelo Freire, Rafael
dc.contributor.authorCasagrande Denardin, Juliano
dc.contributor.authorSimone Lopes, Gisele
dc.contributor.authorOliveira Matos, Wladiana
dc.contributor.authorAlmeida Fechine, Pierre Basílio
dc.date.accessioned2020-11-17T17:18:26Z
dc.date.available2020-11-17T17:18:26Z
dc.date.issued2020-11-04
dc.identifier10.1016/j.clay.2020.105912
dc.identifier.issn01691317
dc.identifier.urihttps://hdl.handle.net/20.500.12728/7189
dc.description.abstractPreconcentration of Pb(II) in grape-based beverages using organophosphate-functionalized halloysite nanotubes was investigated by flame atomic absorption spectroscopy (FAAS). For this proposal, a central composition design (CCD) was performed for an optimum experimental condition on Pb(II) preconcentration procedure, pH 7.5, preconcentration time of 7.5 min and adsorbent mass of 40 mg. The detection and quantification limit values were calculated as 12 and 40 μg kg−1, respectively. Additionally, considering Pb(II) tolerable recovery, the nanotubes could be reuse for six cycles. The preconcentration method was applied to wine and grape juice samples and concentrations below LOD were found for all samples. The proposed methodology presented great accuracy and limits compatible with current legislation, since spike/recovery tests were performed, and quantitative recoveries were obtained.es_ES
dc.language.isoenes_ES
dc.publisherElsevier Ltdes_ES
dc.subjectGrape juicees_ES
dc.subjectHalloysite nanotubees_ES
dc.subjectOrganophosphatees_ES
dc.subjectPb(II) preconcentrationes_ES
dc.subjectWinees_ES
dc.titleOrganophosphorus halloysite nanotubes as adsorbent for lead preconcentration in wine and grape juicees_ES
dc.typeArticlees_ES


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