Optimization and validation of experimental designs for selenium analysis via the iodometric method in food evaluation
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Abstract
This study delved into the realm of experimental design methodologies for Selenium (Se) analysis using the iodometric method, with a particular focus on comparing the applicability of completely randomized design (CRD) and factorial experimental design (FED). The research revealed distinctive optimal conditions for Se analysis: the CRD prescribed conditions of 0.1 M HCl, 0.2 M KI, and 0.02% w/v starch, while the FED formulated alternative conditions, characterized by 0.15 M HCl, 0.15 M KI, and 0.03% w/v starch. Nevertheless, both experimental designs provided statistically robust Se quantification results through UV-visible spectrophotometry. This underscored the pivotal role of experimental design in result determination. The CRD provides efficient processes but may overlook factor interactions, whereas the FED, although more resource-intensive, furnishes a comprehensive dataset. The choice between CRD and FED should be guided by the specific research objectives, finely balancing simplicity, and the capture of intricate factor interactions in the relentless pursuit of optimal conditions. Furthermore, the analysis of Se content in Se-enriched food samples under the conditions of iodometry using CRD and FED conditions showed no significant differences with the results of HG-AAS (p > 0.05). This robust concordance emphasizes the reliability and cost-effectiveness of both CRD and FED iodometric methods, offering versatile utility, including in the food quality assessment. This approach has the potential to lower quality control expenses in contrast to alternative methods, all the while ensuring consistent and reliable outcomes.
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