A Practical Method for the Determination of Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn in Different Types of Vinegars by Microwave Induced Plasma Optical Emission Spectrometry

Nil Ozbek*, Merve Koca, Suleyman Akman

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

A practical method was described for determining Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn in various vinegar samples using microwave induced plasma optical emission spectrometry (MIP OES). Prior to analysis, vinegar samples were diluted to appropriate volumes and then directly aspirated to the plasma. All determinations were performed using aqueous standards for calibration. The analytes added to the vinegar samples were recovered quantitatively (between 93 and 104 %). The LOD values for Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn were 0.62, 7.67, 4.55, 0.52, 1.22, 5.72, 1.32, 0.35, 2.42, and 26.0 μg L−1, respectively. Finally, the analyte concentrations in various types of vinegar samples produced in Turkey were determined and found below maximum allowable values stated by the Turkish Food Codex.

Original languageEnglish
Pages (from-to)2246-2250
Number of pages5
JournalFood Analytical Methods
Volume9
Issue number8
DOIs
Publication statusPublished - 1 Aug 2016

Bibliographical note

Publisher Copyright:
© 2016, Springer Science+Business Media New York.

Keywords

  • Al
  • B
  • Co
  • Cr
  • Cu
  • Fe
  • Mg
  • Microwave-induced plasma optical emission spectrometry
  • Mn
  • Pb
  • Vinegar
  • Zn

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