Elemental characterization of Brazilian canned tuna fish using particle induced X-ray emission (PIXE)

Boufleur, Liana Appel; Santos, Carla Eliete Iochims dos; Debastiani, Rafaela; Yoneama, M.L.; Amaral, L.; Dias, Johnny Ferraz

doi:10.1016/j.jfca.2013.01.002

Cited by 27 publications

(17 citation statements)

References 21 publications

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“…Although these techniques are quite sensitive, they require sample dissolution and can be influenced by empty reagents. Non-destructive radioanalytical methods such as X-ray fluorescence (XRF), particle-induced X-ray emission (PIXE), and neutron activation analysis (NAA) are able to determine the total aluminum concentration [17][18][19]. Although XRF and PIXE can determine aluminum concentrations, they are not routinely practiced at low concentration levels.…”

Section: Introduction *mentioning

confidence: 99%

Quantification of Aluminum Contents in Cooked Foodstuffs From Three Regions in Java Using Neutron Activation Analysis

2020

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Aluminum is widely available in nature and the third most abundant element on earth. Improper intake of aluminum can increase toxicity and correlate with Alzheimer's disease. One source of aluminum comes from food. In this study, aluminum content in foodstuffs was analyzed using neutron activation analysis. Various foodstuffs were purchased from markets in three regions in Java, namely Bangkalan (East Java), Magelang (Central Java), and Cianjur (West Java) and cooked at a temperature above 80°C until the ready-to-eat condition. The cooked samples were freeze-dried and irradiated in the G.A. Siwabessy research reactor with neutron flux of 5x1013 neutrons.m2.s-1. Post-irradiation samples were analyzed using gamma spectrometry. The results show that the aluminum contents in each foodstuff from one region have a strong correlation with other regions (Pearson correlation coefficient r>0.9, P<0.001), indicating that the distribution of aluminum content does not differ from one region to another. The staple food category has a relatively low aluminum content with an average value of 24 mg/kg and a maximum value of 35 mg/kg. The dish category has higher aluminum content with an average value of 51 mg/kg and a maximum value of 77 mg/kg. The vegetable category has the highest content with an average value of 156 mg/kg and a maximum value of 710 mg/kg owned by caisim. Caisim is interesting for further research because of its ability to store large amounts of several elements. In general, the intake of aluminum sourced from these foods is still below the allowed value.Keywords: Neutron activation analysis, Food safety and security, Alzheimer, Aluminum distribution, Pearson correlation

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Section: Introduction *mentioning

confidence: 99%

Quantification of Aluminum Contents in Cooked Foodstuffs From Three Regions in Java Using Neutron Activation Analysis

2020

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“…It is a multielement, quantitative and non‐destructive technique, allowing the analysis of different materials using the same experimental conditions. For instance, this technique was employed with great success in the analysis of canned tuna and the respective cans . Moreover, this technique has been used in the analysis of corks, coffee, wine, and tea leaves .…”

Section: Introductionmentioning

confidence: 99%

“…For instance, this technique was employed with great success in the analysis of canned tuna and the respective cans. 16 Moreover, this technique has been used in the analysis of corks, coffee, wine, and tea leaves. [17][18][19][20] Based on that, PIXE may be considered a method of analysis applicable to different groups of commodities.…”

Section: Introductionmentioning

confidence: 99%

The influence of the winemaking process on the elemental composition of the Marselan red wine

et al. 2019

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BACKGROUND The elemental profile of the Marselan wine cycle was studied with a single ion‐beam technique, namely particle‐induced X‐ray emission (PIXE). Samples were collected from all of the major stages involved in the wine cycle, including soil, vine plant, grape, and different stages of wine processing. RESULTS The results show the influence of field practices on the elemental composition of leaves, branches, grapes, and soil. Mechanisms of element precipitation and elimination from the wine were identified through the changes in the elemental concentrations measured during the post‐harvesting processes. The concentrations of some elements, such as Al, Si, K, and Ni, did not vary for grapes collected at different maturation stages. On the other hand, changes in the concentrations of Si, Cl, Ca, Cu, and K were observed right after the maceration and pressing processes in young wine. Finally, the reduction in the Cu concentration during the last stages of the wine cycle is related to its precipitation in the storage tanks. CONCLUSIONS It was found that field practices and winemaking processes played distinct roles in the elemental composition of grapes and wine from different preparation stages. Moreover, PIXE proved to be a suitable analytical tool for the analysis of the whole wine cycle because it handles solid and liquid samples in a clean and straightforward manner. © 2019 Society of Chemical Industry

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“…El pescado es bien conocido como una fuente saludable de proteínas dietéticas ricas en aminoácidos esenciales, grasas, vitaminas y ácidos grasos insaturados que están asociados con la reducción de contraer trastornos neuronales (Jump et al, 2012) y enfermedades cardiovasculares, atribuido a la presencia de ácidos grasos poliinsaturados, tales como el ácido eicosapentanoico y el ácido decosahexaenoico (Omega 3) (FAO, 2006). El pescado es una valiosa fuente de macroelementos esenciales como el Na, K, P y Mg, que desempeñan un papel clave en la salud humana (Boufleur et al, 2013). Además el atún constituye un alimento de elevada calidad nutricional, sus proteínas contienen todos los aminoácidos esenciales requeridos por el organismo y presenta un importante contenido en vitaminas y minerales, (FAO, 2006).…”

Section: Introductionunclassified

Efecto del Ultrasonido y Campos Magnéticos en la Carne de Lomo Atún (Thunnus albacares)

2016

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El objetivo de este estudio fue evaluar el efecto del ultrasonido de alta intensidad y los campos magnéticos sobre el pH, el perfil de textura y el color en la carne de lomo de atún. Se aplicó ultrasonido de alta intensidad (37kHz, 25W/cm 2) con un equipo de ultrasonido Elmasonic E (modelo E60H) y campos magnéticos con una intensidad de 1 Tesla, utilizando un equipo generador de campo magnético Scoli, 8A N240 (R=2,8 Ώ Ohmio). Se realizó un diseño al azar con un solo factor (tiempo de exposición a ultrasonido y campos magnéticos) en 4 niveles (0, 3, 4, y 5min). Los resultados mostraron que el tratamiento en los parámetros de dureza y elasticidad con ultrasonido presentaron diferencias significativas comparados con la muestra control (p<0,05). En síntesis, la aplicación de ultrasonidos y campos magnéticos afectó el perfil de textura y las coordenadas colorimétricas en la carne de atún.

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Elemental characterization of Brazilian canned tuna fish using particle induced X-ray emission (PIXE)

Cited by 27 publications

References 21 publications

Quantification of Aluminum Contents in Cooked Foodstuffs From Three Regions in Java Using Neutron Activation Analysis

Quantification of Aluminum Contents in Cooked Foodstuffs From Three Regions in Java Using Neutron Activation Analysis

The influence of the winemaking process on the elemental composition of the Marselan red wine

Efecto del Ultrasonido y Campos Magnéticos en la Carne de Lomo Atún (Thunnus albacares)

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