Dilute-and-shoot approach combined with in-situ formed metal-containing ionic liquids for extraction of benzophenone and related compounds from açaí-based food products.

For the first time, benzophenone and related compounds were investigated in açaí-based food products. An extraction method based on the dilute-and-shoot approach, combined with the use of in-situ formed metal-containing ionic liquids (MCILs) followed by high-performance liquid chromatography, was developed and validated. A nickel and cobalt-based MCIL, in addition to the ratio of MCIL to lithium bis[(trifluoromethyl)sulfonyl]imide salt ([Li][NTf]) for the ensuing metathesis reaction, were optimized. Parameters of the in-situ formed MCIL step, namely, the amount of MCIL, centrifugation time, and dilution step, were analyzed using a multivariate optimization approach, including central composite rotatable design and Derringer and Suich's tool. Optimum extraction performance was achieved using 50.98 mg of nickel-based MCIL and a MCIL to ([Li][NTf]) ratio of 1:3 (m/m), a centrifuge time of 22 min, and 10.53 mL of water for the dilution step. This condition was used to perform analytical validation, which yielded satisfactory results with R ≥ 0.995, limits of detection (LOD) ranging from 0.0025 to 0.5 mg kg, and limits of quantification (LOQ) between 0.008 and 1.5 mg kg. The recovery rate ranged from 87 % to 107 % and precision values (as percent relative standard deviation) were equal or lower than 13 %. The validated method was applied to 25 samples of açaí-based food products purchased from Brazil and the United States. None of the samples showed analyte concentration levels above the LOD. The method's suitability was demonstrated for future monitoring of complex samples, such as foodstuffs.