Extração assistida por ultrassom para determinação de Fe, K e Na em amostras de achocolatado em pó

Abstract

ResumoNos últimos anos o consumo de achocolatados tem aumentado, principalmente pelo público infantil. Dessa maneira o controle de qualidade do produto em relação a sua composição, principalmente quanto à concentração dos minerais, torna-se importante para facilitar a escolha do produto pelo consumidor. Um método simples e rápido para a determinação de Fe, K e Na em amostras de achocolatado utilizando extração assistida por ultrassom foi proposto. As análises foram realizadas por fotometria de chama e espectrometria de absorção atômica com atomização em chama (FAAS). O método proposto mostrou-se simples, rápido e preciso, apresentando limites de detecção (LOD) para o método de 10 mg.100g -1 para K e Na e 0,2 mg.100g -1 para Fe, e valores de RSD menores que 13%. Foram analisadas 10 amostras de achocolatado em pó de diferentes marcas e as concentrações obtidas comparadas aos valores estabelecidos pela Tabela Brasileira de Composição de Alimentos (TACO) e aos valores informados nos rótulos dos produtos. Os resultados obtidos, para a maioria das amostras, não estavam de acordo com os valores estabelecidos na tabela TACO e com os valores informados nos rótulos. Palavras-chave: Minerais; Achocolatado; Extração assistida por ultrassom. SummaryIn recent years the consumption of chocolate powder has been increasing, mainly by kids, and for this reason quality control of the product in relation to its composition, especially regarding the mineral concentrations, is important to facilitate the choice of product by the consumers. A simple and quick method for the determination of Fe, K and Na in chocolate powder samples using ultrasound assisted extraction was proposed. The measurements were carried out using photometric detection and atomic absorption spectrophotometry with fl ame atomization (FAAS). The method was shown to be simple and accurate, with detection limits (LOD) of 10 mg.100g -1 for K and Na and 0,2 mg.100g -1 for Fe, and RSD values below 13%. To check the effi ciency of the method, the results were compared with acid digestion. Ten chocolate powder samples of different brands were analyzed, and the concentrations obtained compared with those found in the Brazilian Table of Food Composition (TACO) and also with the values informed on the product labels. For the majority of samples the results obtained were not in accordance with the values established by the TACO tables or with those printed on the labels.

Obtaining oil from macauba kernels by ultrasound-assisted extraction using ethyl acetate as the solvent

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Potential applications of pecan residual biomasses: a review

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Ultrasound-assisted extraction using [BMIM][Cl] ionic liquid as an effective method for recovering phenolic compounds from the coproduct of guava processing

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