Detection of bias errors in ETAASDetermination of copper in beer and wine samples

Llobat-Estelles, M.; Mauri-Aucejo, Adela R.; Marín‐Saez, R.

doi:10.1016/j.talanta.2005.08.047

Cited by 25 publications

(11 citation statements)

References 22 publications

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“…In most cases, satisfactory results were obtained without any sample pretreatment [27,[47][48][49] or with a simple dilution of wine samples [9,[50][51][52], thereby enabling the direct determination of metals with little chance of contamination. Aceto et al [53] suggested the addition of nitric acid to lower pH (up to 1.5) of wine samples before their direct analysis by atomic spectroscopy techniques.…”

Section: Determination Of Metals In Winementioning

confidence: 99%

Metals in Wine—Impact on Wine Quality and Health Outcomes

Tariba

2011

Biol Trace Elem Res

150

118

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Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

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Section: Determination Of Metals In Winementioning

confidence: 99%

Metals in Wine—Impact on Wine Quality and Health Outcomes

Tariba

2011

Biol Trace Elem Res

150

118

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“…More often, electrothermal atomic absorption spectrometry (ET-AAS) is applied for direct determination of metals in beer due to initial sample drying and pyrolysis as well as higher atomization temperatures (Llobat-Estelles et al, 2006;Vinas et al, 2002;Svendsen and Lund, 2000).…”

Section: Direct Analysismentioning

confidence: 99%

Chemical fractionation of Cu, Fe and Mn in canned Polish beers

Pohl

Prusisz

2010

Journal of Food Composition and Analysis

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“…Several procedures have been developed to determine metals in beers: analytical techniques, such as flame atomic absorption spectroscopy (FAAS),15–17 electrothermal atomic absorption spectroscopy ETAAS1, 18, 19 and inductively coupled plasma (ICP);20–25 and electroanalytical techniques, such as anodic stripping potentiometric (PSA)26 and anodic stripping voltammetry (ASV) 27–31. These analytical techniques are the conventionally used to determine the total content of metal in beer (free and complexed).…”

Section: Introductionmentioning

confidence: 99%