30Sep 2017

DETERMINATION OF LACTOSE AND LACTIC ACID USING KEFIR NANOGRAINS AS SELECTIVE ALIVE MICRO-ORGANISM BY UV-VIS. SPECTROMETRY BASED ON CAPPING BEHAVIOR OF LACTIC ACID DURING FORMATION OF FEOOH NANOPARTICLES.

  • Department of Chemistry, College of Sciences, Shiraz University, 71454, Shiraz, Iran.
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A novel UV-Vis. spectrometric technique has been introduced for determination of lactose and lactic acid using kefir nanograins as selective alive microorganism. Microorganisms such as yeast and lactic acid bacteria in the kefir matrix as enzyme during conversion of lactose to lactic acid and then lactic acid are considered as acceptable capping agent during formation of FeOOH species. Formation of FeOOH as considered is responsible active species during lactose/lactic acid determination. These alive reagents in kefir grains are selective for lactose and lactic acid determination via observation of absorption peak at around 380 nm depending on the size of the kefir grains. The introduced method has a linear response from 1.0?10-6 to 1.0?10-2 mol L-1 for lactose and 1.0?10-5 to 1.0?10-3 for lactic acid. Detection limits are also estimated to around 1.0?10-7 mol L-1 and 3.0?10-6 mol L-1 for lactose and lactic acid, respectively. More acceptable response time and detection limit was estimated for each lactose and lactic acid, compared to the general methods such as titrimetry, high-performance liquid chromatography and infrared spectrometry. This study points to the dangerous effect of the formation of FeOOH nanoparticles during the use of Kefir in our nutrient chain based on the catalytic effect of the kefir?s microorganism and ion species and copping behavior of lactic acid.

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[Mohammad Mahdi Doroodm and and Farideh Zare. (2017); DETERMINATION OF LACTOSE AND LACTIC ACID USING KEFIR NANOGRAINS AS SELECTIVE ALIVE MICRO-ORGANISM BY UV-VIS. SPECTROMETRY BASED ON CAPPING BEHAVIOR OF LACTIC ACID DURING FORMATION OF FEOOH NANOPARTICLES. Int. J. of Adv. Res. 5 (Sep). 1448-1461] (ISSN 2320-5407). www.journalijar.com

Mohammad Mahdi
Department of Chemistry, College of Sciences, Shiraz University, 71454, Shiraz, Iran.

DOI:

Article DOI: 10.21474/IJAR01/5467      
DOI URL: http://dx.doi.org/10.21474/IJAR01/5467

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