1Dept. of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat-131028, India
2Dept. of Chemistry, Dungar College, Bikaner-334003, India
3Dept. of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat-131028, India
4Dept. of Zoology, SGN Khalsa College, Hanumangarh, India
*Corresponding author: aojha.niftem@gmail.com
Online published on 7 December, 2018.
Quantifying the contents of copper in various samples of soy-products by indirect micellar spectrophotometry using green chemistry approach. In the Green synthesis of ligand N-(2’-Thiazolyl)-2-hydroxybenzamide (N2T2HB) has been synthesized by the reaction of 2-aminothiazole with salicylic acid which is a weak acid and is found to be soluble in alcohol, acetone and in chlorinated hydrocarbons such as chloroform. The present investigations have revealed that N2T2HB is suitable for determination of copper, as spectrophotometric reagent. The method is quite sensitive, simple and rapid in Triton X-100 micellar medium. The developed methods has been applied successfully for the determination of copper in soya milk and soy-paneer. It was also observed that the market samples of both soya milk and tofu contained copper significantly lower than the products prepared at Lab while all were within permissible limit.
Metals, Copper, Micellar spectrophotometric, soymilk and soy-paneer
