Ultrasound-assisted one-pot cloud point extraction for spectrophotometric nitrate and nitrite determination in sausage products using Careya arborea Roxb. leaf extracts

Nitrate and nitrite residues in food significantly impact human health. This paper developed a one-pot ultrasound-assisted cloud point extraction method for spectrophotometric nitrate and nitrite determination, utilizing an eco-friendly natural reagent consisting of <i>Careya arborea</i> Roxb. leaf extract as an alternative to <i>N</i>-1-naphthyl ethylenediamine. In the proposed reaction, nitrate was reduced to nitrite utilizing vanadium (III) chloride. The nitrite then reacted with sulfanilamide and the natural reagent to yield a yellow product which was subsequently preconcentrated using Triton X-114. Nitrate reduction, azo-dye formation, and cloud point preconcentration were performed concurrently using a one-pot ultrasound-assisted approach. This method exhibited a good linear range with limits of detection for nitrite and nitrate 0.01 and 0.05 mg L^-1, respectively. Our suggested approach effectively determined nitrate and nitrite in sausage samples, obtaining desirable recovery ranging from 90 % to 110 % and exhibiting strong agreement with Griess's method.