Determination of As, Cd, Cu, Hg and Pb in biological samples by modern electrothermal atomic absorption spectrometry

Sardans, Jordi; Montes, F.; Peñuelas, Josep

doi:10.1016/j.sab.2009.11.009

Cited by 147 publications

(58 citation statements)

References 175 publications

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“…While iron and copper are regulated as criteria for the qualities of edible olive oils and olives, lead and cadmium are considered as real pollutants reported in legislations and literature (IOOC, 2003, Bakkali et al, 2009Economic European Communities, 2006). Cu, Fe and Zn are important for human health as essential nutrients having different biological functions in all living organisms such as increasing oil oxidation, while Cd and Pb are very important for humans due to their toxicities and metabolic roles even at low concentrations (Mendil et al, 2009;Zhu et al, 2011;Ansari et al, 2009;Guldas, 2008;Nunes et al, 2011;Sardans et al, 2010). The sources of Cd, Cu, Pb, Fe and Zn contamination in these samples might come from the soil as natural metal sources, manufacturing, packaging process and environmental pollution (Mendil et al, 2009;Zeiner et al, 2005;Benincasa et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Among these techniques, ETAAS and FAAS are extensively employed for the determination of the total trace element contents in samples because of their high sensitivities, lower detection limits and low costs (Mendil et al, 2009;Sardans et al, 2010;Nunes et al, 2011). However, in general, the determination of metals in oil samples by atomic spectrometric methods is highly difficult due to high background signals obtained from organic contents of the sample matrix and the volatilization of analytes together with organic compounds (Angioni et al, 2006;Sahan et al, 2007;Souza et al, 2008;Nunes et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry

Acar¹

2012

Grasas y Aceites

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RESUMENEvaluación de cadmio, plomo, cobre, hierro y zinc en aceites vegetales y aceitunas de la dieta turca mediante espectrometría electrotérmica y absorción atómica de llama.Se han determinado los metales Cd, Cu, Pb, Fe y Zn en aceites vegetales comestibles (soja, girasol, flores, nueces, maíz y aceite de oliva) y aceitunas (aceitunas-1, negra, verde, negra machacadas con semillas y verde machacadas con semillas) mediante espectrometría de absorción atómica electrotérmica (ETAAS) utilizando como modificador químico la mezcla Sc + Ir + NH 4 H 2 PO 4 y mediante espectrometría de absorción atómica de llama (FAAS) tras digestión con microondas. Se estudiaron las temperaturas de pirólisis y atomización para Cd, Pb y Cu en disolución con y sin modificador. Los límites de detección (LOD) fueron: 0.1, 0.6, 0.9, 15.0 y 12.0 mg L -1 para Cd, Cu, Pb, Fe y Zn, respectivamente. La precisión del procedimiento propuesto se confirmó mediante el análisis de materiales estándar de referencia (SRM) 1577b de hígado de bovino y mediante una solución de muestra sembrada. Los resultados se compararon con los valores certificados. Las desviaciones estándar fueron inferiores al 7% y el rango de las recuperaciones obtenidas de 96 a 101%. La mezcla propuesta Sc + Ir + NH 4 H 2 PO 4 se aplica a la determinación de Cd, Pb y Cu en los aceites y en aceitunas. Los resultados encontrados en las muestras se compararon con los recogidos en las reglamentaciones internacionales y nacionales de calidad de los alimentos, así como con los valores encontrados en la bibliografía. PALABRAS CLAVE: Aceites y aceitunas -ETAAS y Faas -Metales -Modificador Químico. SUMMARY Evaluation of cadmium, lead, copper, iron and zinc determinations in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometryThe Cd, Pb, Cu, Fe and Zn contents of some edible vegetable oils (soybean, sunflower, flower, nut, corn and olive) and of olives (olive-1, black, green, black crushed with seeds and green crushed with seeds) were determined and evaluated by an electrothermal atomic absorption spectrometer (ETAAS) using an Sc + Ir + NH 4 H 2 PO 4 chemical modifier mixture and flame atomic absorption spectrometer (FAAS) after microwave digestion. The pyrolysis and atomization temperatures of Cd, Pb and Cu in sample solutions with and without the modifier mixture were investigated. The limits of detection (LOD) for analytes found are 0.1, 0.6, 0.9, 15.0 and 12.0 µg L -1 for Cd, Cu, Pb, Fe and Zn, respectively. The accuracy of the procedure proposed was confirmed by analyzing bovine liver 1577b standard reference material (SRM) and a spiked sample solution. The results of the analytes found were compared with certified and added values. The relative standard deviations of the analytes found were lower than 7% and the percent of recoveries obtained ranges from 96 to 101%. The Sc + Ir + NH 4 H 2 PO 4 mixture proposed was applied for the determination of Cd, Pb and Cu in oils and olives. The results of analytes found in the samples were compar...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry

Acar¹

2012

Grasas y Aceites

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“…Other topics currently under development are the application of chemiluminescence in food analysis [47] or the use of chemiluminescence as detection in LC [48] or CE [49]. Other spectroscopic techniques like fluorescence [50] or modern electrothermal atomic absorption spectrometry have also found interesting applications in food analysis [51].…”

Section: Food Analysis: Current State Of the Art Methodsologies Andmentioning

confidence: 99%

Food Analysis: Present, Future, and Foodomics

Cifuentes

2012

ISRN Analytical Chemistry

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This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009)(2010)(2011). The article also discusses the present and future challenges in food analysis, the application of "omics" in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.

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“…Sufficient and delicate methods for detection at the microgram/litter or sublevels are essentially required for the determination of these elements 3 . The most vastly used techniques include ICP-OES (Inductively coupled plasma optical emission spectrometry), ICP-MS (Inductively coupled plasma mass spectrometry), FAAS (Flame atomic absorption spectrometry) and ETAAS (Electrothermal AAS) 4 . There are various techniques in other researches that also include inductively coupled plasma optical emission spectrometry (ICP-OES) 5,6 atomic absorption spectrometry (AAS) 7,8 .…”

Section: Introductionmentioning

confidence: 99%

“…There are various techniques in other researches that also include inductively coupled plasma optical emission spectrometry (ICP-OES) 5,6 atomic absorption spectrometry (AAS) 7,8 . Graphite furnace atomic absorption spectrometry (GFAAS) 9,10 . The separation and preconcentration of cadmium by cloud point extraction was employed also by thermo spray flame atomic absorption spectrometry 11 .…”

Section: Introductionmentioning

confidence: 99%

A Theoretical Evaluation of Magneto-Transport Properties like Electrical Resistivity, Hall Resistivity, Hall Coefficient and Hall Angle of Some Heavy- Fermion Superconductors

2017

JCBSC

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Cloud point extraction (CPE) was developed for the separation and pre concentration of trace amounts of cadmium. Flame atomic absorption spectrometry (FAAS) is combined with (CPE) for determine trace amounts of cadmium in brine water. The method is depended on the formation of the hydrophobic complex between Cd ions and sodium diethyldithiocarbamate (DDTC) followed by its extraction into a Triton X-114 using surfactant. The parameters such as pH of sample, concentrations of DDTC and Triton X-114, equilibrium temperature, and equilibrium time, which affect both complexation and extraction, are optimized. Under the selected optimum conditions, and use of magnesium nitrate as matrix modifying agents enable us to develop the direct method for determination cadmium in brine water. The accuracy of the method was better than (3.494) % while the detection limit was found to be (0.841 μg/l) for preconcentration of 1 ml of sample for the determination of Cadmium ions is obtained.

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Determination of As, Cd, Cu, Hg and Pb in biological samples by modern electrothermal atomic absorption spectrometry

Cited by 147 publications

References 175 publications

Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry

Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry

Food Analysis: Present, Future, and Foodomics

A Theoretical Evaluation of Magneto-Transport Properties like Electrical Resistivity, Hall Resistivity, Hall Coefficient and Hall Angle of Some Heavy- Fermion Superconductors

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