Abstract
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 Careya arborea Roxb. leaf extract as an alternative to N-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.