Multi-Energy Calibration: A Practical Method for Determination of Macro and Micro Nutrients in Meat by ICP OES

Abstract

The multi-energy calibration (MEC) was evaluated for the determination of Ca, Cu, Fe, K, Mg, Na, P, S, and Zn in meat samples by inductively coupled plasma optical spectrometry (ICP OES). This calibration method consists of using only two calibration standards and several atomic and ionic emission wavelengths with different sensitivities to determine the analyte concentration in the sample. Both calibration mixtures are prepared using the same amount of sample, which contributes to minimize matrix effects. The accuracy was evaluated using two certified reference materials, bovine liver (SRM 1577c) and bovine muscle (SRM 8414), with recoveries within 87-107% range. The method was applied for the determination of the analytes in meats of chicken, sheep loin, sheep carcass and bovine, and prove to be usable in samples with different characteristics.

Human Health Risk Assessment through Roasted Meats Consumption

“…Fe in raw beef topside (37.52 ± 1.58 mg/kg) is higher than raw beef (16 ± 2 to 25 ± 8 mg/kg) obtained in Zurich [28], and close to the value obtained by other Brazilian studies for beef (48 ± 2 mg/kg) [27]. On the other hand, the Fe content in pork loin (5.18 ± 0.26 mg/kg), chicken breast (4.58 ± 0.76 mg/kg), and lamb shank (18.76 ± 0.19 mg/kg) is lower than the content obtained in pork loin (7 ± 6 mg/kg), chicken breast without skin (5 ± 2 mg/kg), and lamb chop (20 ± 7 mg/kg) quantified in Zurich [28].…”

“…In Southern Italy, the mean values of Mg found in raw lamb meat samples ranged between 25.80 ± 5.67 and 37.24 ± 2.27 mg/kg [ 49 ]. When comparing Mg levels presented in Table 6 with those obtained in other studies [ 26 , 27 , 48 , 49 ], we found that metal concentrations in the meat cuts that we reported are far superior.…”

“…Table 6 also shows that the concentration of Mg in raw beef topside, pork loin, chicken breast, and lamb shank were 218.47 ± 3.95 mg/kg, 225.55 ± 8.08 mg/kg, 291.95 ± 86.87 mg/kg, and 206.77 ± 3.99 mg/kg. Another Brazilian study carried out with bovine meat found that the Mg concentration was 700 ± 28 mg/kg [ 27 ]. In Romania, according to results, the Mg level in pork loin was 40.511 ± 1.62 mg/kg [ 26 ].…”

“…Some studies reported the concentration of toxic and essential elements in several commercial types of meats, using different thermal preparation methods (roasting, boiling, and microwave cooking) [ 26 ], determination of metal in raw meats by inductively coupled plasma optical spectrometry (ICP-OES) [ 27 ] and inductively coupled plasma mass spectrometry (ICP-MS) [ 28 ], the role of detergent washing on levels of metals in meat [ 29 ], and validation of mineralization procedures for the determination of contents in raw meats samples by ICP-MS [ 30 ]. However, there is limited data on the major and trace elements composition of roast meats consumed by the public in Brazil and other countries, especially regarding the metal and metalloids content after barbecuing-smoke exposure.…”

Multi-energy calibration for determining critical metals in nickel-metal hydride battery residues by microwave-induced plasma atomic emission spectrometry

“…The feasibility of MEC has been demonstrated in the analysis of complex-matrix samples such as animal food and mineral supplements with high silicon content, liquid crystal displays, permanent hard disk magnets and ferrous nickel ores using laser-induced breakdown spectroscopy (LIBS), 13–15 fertilizers and milk by high-resolution continuum source molecular absorption spectrometry (HR-CS MAAS), 16 permanent magnets by dispersive X-ray fluorescence spectrometry, 17 biodiesel by UV-vis molecular absorption spectrometry, 18 meat, urine, medicinal plants and biomass residues by ICP-OES. 19–21…”