A simple and sensitive spectrophotometric method for determining lead (Pb2+) content has been developed for use in various cuts of raw chicken meat (i.e. leg, breast, thigh) for comparison at the parts per million (ppm) level using 4-(2-Pyridylazo)resorcinol (PAR). The presence of lead in chicken meat may result from natural occurrence in the soil, the contaminated plant sources in chicken feed, and possibly due to the use of contaminated fish powder as a source of animal protein feed. In addition, lead deposition can occur from the remnants of vehicle exhausts, or contaminated drinking water; thus the importance of determination in meat in this experiment. In this investigation, samples are prepared by drying and digesting in an acidic mixture. Lead levels are determined via UV-Vis-Spectrophotometry using the chromophore PAR. The absorbance of the colored Pb(II) complex with PAR was measured at wavelength of 530 nm. The limit of detection (LOD) was determined to be 5.0 x 10-10 M and the lower limit of quantification (LOQ) was 1.0 x 10-9 M.

Determination of lead(II) levels in raw chicken samples using UV-vis spectrophotometry

255th National Meeting (2018)

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