Determination of Heavy Metal Content in Vegetables and Oils From Spain and Morocco by Inductively Coupled Plasma Mass Spectrometry

Bakkali, Karima; Martos, Natividad Ramos; Souhail, Badredine; Ballesteros, Evaristo

doi:10.1080/00032719.2012.655658

Cited by 51 publications

(20 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results obtained regarding Mn showed that the concentration of this trace element, which did not show significant differences between the separate samples compared, was 0.10 µg g −1 , on average, which is in agreement with the information reported by other authors for virgin olive oils in experimental and commercial olive oils [5,17,19,26,27]. The assessment of the evolution of the Mn concentration throughout the diverse cultivars, seasons and ripening stages evaluated showed that 'Picual' was at the lowest level when compared to 'Cobrançosa' and 'Galega', although these differences were only significant for olive oil obtained from ripe drupes corresponding to season 2013.…”

Section: Cultivarsupporting

confidence: 91%

Effect of Agro‐Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

Gouvinhas

Domínguez‐Perles

Machado

et al. 2016

J Americ Oil Chem Soc

View full text Add to dashboard Cite

The nutritional properties and safety of olive oil are strongly dependent on the content of mineral nutrients and trace elements. Hence, this work assesses the content for quality and toxic metals of olive oils from three major Portuguese cultivars ('Galega', 'Cobrançosa' and 'Picual') obtained from olives in different ripening stages. This evaluation was achieved by flame atomic spectrometry and atomic absorption in a graphite furnace, depending on the metal to be analysed. The results showed mean concentrations of the mineral nutrients Ca and Mg of 20.00 µg g −1 , and K and Na of 40.00 and 170.00 µg g −1 , respectively, while the trace elements Fe, Co, Cu, Mn, Zn and Ni had mean values of 0.53, ≤ 0.01, 0.33, 0.10, 1.09 and 0.64 µg g −1 , respectively. The mean content of the toxic metals Al, Cd, Pb and As were 27.46, 0.03, 0.09 and 0.36 µg g −1 , respectively, which were according to the values proposed by European regulations. The evaluation of the data obtained by partial least square regression allowed the identification of the minerals with the strongest potential to discriminate between the season (Na, Cu, Zn and Ni) and the cultivar employed in the olive oil performance (Fe and Mn).

show abstract

Section: Cultivarsupporting

confidence: 91%

Effect of Agro‐Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

Gouvinhas

Domínguez‐Perles

Machado

et al. 2016

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…The results showed that the heavy metal levels in the vegetables may vary significantly in respect to the plant type and the origin, by cause of the different production, processing, storage, and preservation methods. Specifically, the Moroccan onion samples had high As and Cd levels (14.7 to 22.5 μg/kg and 23.6 to 32.3 μg/kg, respectively), whereas the Cr levels appeared to be considerably elevated in Spanish samples (30.0 to 36.0 μg/kg) (Bakkali and others ).…”

Section: Bioaccumulation Of Heavy Metals In οNions (Allium Cepa L)mentioning

confidence: 98%

“…Carrot samples from Morocco had high Co levels (15.1 to 25.0 μg/kg), whereas the Spanish carrot samples exhibited elevated Ni levels (31.0 to 42.0 μg/kg). The overall findings showed that the metal content in the food crops may vary as a result of the different production, processing, storage, and preservation methods (Bakkali and others ).…”

Section: Bioaccumulation Of Heavy Metals In Carrots (Daucus Carota L)mentioning

confidence: 99%

The Bioaccumulation and Physiological Effects of Heavy Metals in Carrots, Onions, and Potatoes and Dietary Implications for Cr and Ni: A Review

Stasinos

Nasopoulou

Tsikrika

et al. 2014

Journal of Food Science

View full text Add to dashboard Cite

The bioaccumulation of heavy metals in food tubers (carrots, onions, and potatoes) as a result of polluted irrigation water has been studied in this review paper. Given that heavy metals can cause a considerable oxidative stress, the impact of these metals to the physiology of the plants has also been assessed. The consumption of vegetables crosscontaminated with heavy metals carries a considerable risk for humans (especially for children and pregnant women) and these dietary implications are discussed while European Food Safety Authority has been urged to look into this matter of concern.

show abstract

“…Several methods have been proposed for the determination of metals in olive oil [6][7][8][9][10][11][12] and other vegetable edible oils [8][9][10][12][13][14][15][16][17]. The most widely used detection techniques are inductively coupled plasma-atomic emission spectrometry (ICP-AES) [6,10,13,16], inductively coupled plasma-mass spectrometry (ICP-MS) [7,8,11,12], and flame and graphite furnace atomic absorption spectrometry (FAAS, GF-AAS) [6,9,10,14,15,17]. However, only a few methods have been proposed for the determination of metals in olive fruits, making use of ICP-MS [18], FAAS and GF-AAS [17,19,20], and ICP-AES [21].…”

Section: Introductionmentioning

confidence: 99%

Quantitation of Metals During the Extraction of Virgin Olive Oil from Olives Using ICP‐MS after Microwave‐assisted Acid Digestion

Llorent‐Martínez

Córdova

Ortega‐Barrales

et al. 2014

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Trace metals such as Cu and Fe have negative effects on the oxidative stability of olive oils, and consequently, their concentrations are used as quality criterion. Also, maximum levels are established for heavy metals (As and Pb) in olive oils due to their high toxicity. Olive fruits can be contaminated with these metals from soil and air and from the use of pesticides or fertilizers, with the potential contamination of virgin olive oil (VOO) during its extraction from the fruits. This work presents two goals: (a) to optimize an analytical method for the determination of metals in raw olive fruits using an Abencor system; (b) to carry out a preliminary study of the fate of the metals during VOO extraction. The selected metals were quantified in raw olive fruits, and in the olive pomace and VOO obtained after their processing. The metal determination was performed by inductively coupled plasma-mass spectrometry after microwave-assisted acid digestion with HNO 3 /H 2 O 2 . The results showed that most of the metals (at least 90 %) present in the olive fruits were retained by the olive pomace, so obtaining high-quality VOO from the point of view of its metal content.

show abstract

Determination of Heavy Metal Content in Vegetables and Oils From Spain and Morocco by Inductively Coupled Plasma Mass Spectrometry

Cited by 51 publications

References 20 publications

Effect of Agro‐Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

Effect of Agro‐Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

The Bioaccumulation and Physiological Effects of Heavy Metals in Carrots, Onions, and Potatoes and Dietary Implications for Cr and Ni: A Review

Quantitation of Metals During the Extraction of Virgin Olive Oil from Olives Using ICP‐MS after Microwave‐assisted Acid Digestion

Contact Info

Product

Resources

About