Assessment of daily intake of trace elements due to consumption of foodstuffs by adult inhabitants of Rio de Janeiro city

Determination of the Elemental Composition of Coffee Using Instrumental Methods

“…Roasted coffees (beans or ground beans) are usually purchased in local markets (Rajwanshi et al 1997;Haswell and Walmsley 1998;Jaganyi et al 1999;Magalhaes et al 1999;Martin et al 1999;Jaganyi and Madlala 2000;Anderson and Smith 2002;Vega-Carrillo et al 2002;Krejcova and Cernohorsky 2003;Santos et al 2004;Anthemidis and Pliatsika 2005;Fernandes et al 2005;Zaidi et al 2006;Filho et al 2007;Grembecka et al 2007;Santos et al 2008;Castro et al 2009;Frankova et al 2009;Ashu and Chandravanshi 2011). Powdered or ground solid coffee samples are usually subjected to further stages of the elemental analysis without any special treatment (Frankova et al 2009).…”

“…For brewing natural coffee or dissolving instant coffee, ratios of the mass of coffee (in grams) to the volume of water (in milliliter) can be quite differentiated, i.e., 1:5.5 (Santos et al 2004 (Rajwanshi et al 1997). The most commonly, hot (94-105°C) de-ionized or distilled water is added to a coffee portion or vice versa and after 5 (Rajwanshi et al 1997;Krejcova and Cernohorsky 2003;Frankova et al 2009;Ashu and Chandravanshi 2011) or 15 min (Fernandes et al 2005), resulting infusions are filtered (Krejcova and Cernohorsky 2003;Grembecka et al 2007;Frankova et al 2009;Ashu and Chandravanshi 2011) or centrifuged (Fernandes et al 2005;Oliveira et al 2012).…”

“…The most commonly, hot (94-105°C) de-ionized or distilled water is added to a coffee portion or vice versa and after 5 (Rajwanshi et al 1997;Krejcova and Cernohorsky 2003;Frankova et al 2009;Ashu and Chandravanshi 2011) or 15 min (Fernandes et al 2005), resulting infusions are filtered (Krejcova and Cernohorsky 2003;Grembecka et al 2007;Frankova et al 2009;Ashu and Chandravanshi 2011) or centrifuged (Fernandes et al 2005;Oliveira et al 2012). Hot water can also be percolated through coffee beds (Santos et al 2004) or the beverage can be prepared using a pressurized espresso coffee machine (Tagliaferro et al 2007). The effect of the coffee preparation method, including infusions in a mud, a moka pot, an ibrick, and a single-cup filter, has been compared in reference to the content of Al in resulting coffee brews (Frankova et al 2009).…”

“…Accordingly, portions of infusions are evaporated to dryness and incinerated in a furnace at 400°C or 540°C. Residues achieved are subsequently digested with small amounts of concentrated HCl (Grembecka et al 2007) or HNO 3 (Santos et al 2004) solutions and finally reconstituted with water to required volumes. Aliquots of infusions can also be evaporated to near dryness and then digested in a mixture of concentrated HNO 3 and HClO 4 solutions in a Kjeldahl apparatus (Ashu and Chandravanshi 2011).…”

Cadmium and lead levels consumed by patients with oral hospital diets prescriptions

“…With respect to the OFC, greater contents of both Cd and Pb were detected in september 2010, whereas the quantities were similar in may 2010 and january 2011 (Table II). The Pb content found in the OFC could be explained in part by the fact that the artisanal formulation used included milk, which can contain reasonable Pb contents 18,19 .…”