Method development for the determination of calcium, copper, magnesium, manganese, iron, potassium, phosphorus and zinc in different types of breads by microwave induced plasma-atomic emission spectrometry

Nil Ozbek, Suleyman Akman*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

69 Citations (Scopus)

Abstract

A novel method was developed for the determination of calcium, magnesium, potassium, iron, copper, zinc, and manganese and phosphorous in various kinds of breads samples sold in Turkey by microwave plasma-atomic emission spectrometry (MIP-AES). Breads were dried at 100 °C for one day, ground thoroughly and then digested using nitric acid/hydrogen per oxide (3:1). The analytes in certified reference wheat flour and maize flour samples were determined in the uncertainty limits of the certified values as well as the analytes added to the mixture of ground bread and acid mixture prior to digestion were recovered quantitatively (>90%). Therefore, all determinations were made by linear calibration technique using aqueous standards. The LOD values for Ca, Cu, Fe, K, Mg, Mn, P and Zn were 13.1, 0.28, 4.47, 118, 1.10, 0.41, 7550 and 3.00 ng mL-1, respectively. No spectral interference was detected at the working wavelengths of the analytes.

Original languageEnglish
Pages (from-to)245-248
Number of pages4
JournalFood Chemistry
Volume200
DOIs
Publication statusPublished - 1 Jun 2016

Bibliographical note

Publisher Copyright:
© 2016 Elsevier Ltd. All rights reserved.

Funding

We are grateful to Agilent Technologies and SEM, Agilent Authorized Distributor in Turkey for providing MP-AES 4200 spectrometer. Also thanks to Nur Sebahi for her helpful work during this study.

FundersFunder number
Agilent Technologies

    Keywords

    • Bread
    • Elemental determination
    • Microwave induced plasma-atomic emission spectrometry

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