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

Abstract

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...

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

“…from 2013 presented a significant higher value with respect to all the other samples (0.11 µg g −1 ). The comparison of the data obtained in the present work with previous studies allowed the identification of a matching range of concentrations [14,17,27,29,30].…”

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

“…Although there are plenty of reports for the quantification of metals in olive oil, only some works have focused on the determination of metals in olive fruits [17][18][19][20][21]. In addition, most of these methods carried out the determination of the metals in table olives, and not in the raw olive fruits (directly taken from the tree, including the stone).…”

“…In addition, most of these methods carried out the determination of the metals in table olives, and not in the raw olive fruits (directly taken from the tree, including the stone). Usually, FAAS and GF-AAS [17,19,20] were used, although the use of ICP-AES [21] and ICP-MS [18] has also been reported. The main advantage of the use of ICP-MS in this work is the multi-elemental analysis, which makes this method faster than those using AAS.…”

“…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].…”

“…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]. In addition, ICP-MS was only applied to the quantification of metals in table olives (without the seed).…”