Fast and direct analysis of Cr, Cd and Pb in brown sugar by GF AAS

Santos, Jeferson M. dos; Quináia, Sueli Pércio; Felsner, Maria Lurdes

doi:10.1016/j.foodchem.2018.03.106

Cited by 38 publications

(19 citation statements)

References 35 publications

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“…However, experiments showed that dark brown sugar contained acrylamide levels ranging from 30.17 to 70.17 μg/mL. Brown sugar basically consists of fructose, glucose, and sucrose [44]. We also found that adding dark brown sugar with a high level of acrylamide combined with chitosan or chitooligosaccharide could significantly increase the amount of reducing sugar in the cookie dough (Figure 3a).…”

Section: Reducing Sugar In Brown Sugar Dough and Cookiesmentioning

confidence: 73%

Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies

et al. 2019

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The objective of this study was to evaluate effects of dark brown sugar on acrylamide and 5-hydroxymethylfurfural (HMF) levels in brown sugar cookies. Dark brown sugar was used as a raw material instead of sucrose, and chitosan, chitooligosaccharides, or calcium carbonate were added to investigate their effect on acrylamide and HMF mitigation. The results demonstrated that the higher the content of acrylamide in the dark brown sugar, the higher the amount of acrylamide produced in baked brown sugar cookies. The addition of dark brown sugar significantly increased the diameter and decreased the thickness of cookies, which induced more acrylamide formation. Therefore, the sucrose control cookies were harder and thicker than dark brown sugar cookies. The addition of 1% chitosan, chitooligosaccharide, or calcium carbonate did not reduce the acrylamide formation of the brown sugar cookies. The content of acrylamide and HMF in the sucrose control group was lower than that in dark brown sugar groups, and chitooligosaccharide increased the level of HMF. This is due to the fact that the content of reducing sugar in dark brown sugar is higher than that in sucrose, and dark brown sugar contains acrylamide. There was no difference in the concentration of reducing sugar between test and control cookies (p > 0.05). The L values of brown sugar were lower than those of sucrose cookies, especially for chitooligosaccharide addition (p < 0.05). The addition of chitooligosaccharide generated more Maillard reaction products and caramelization. The reducing power of dark brown sugar cookies was higher than that of sucrose control cookies. The baking industry should choose sucrose or dark brown sugar containing a low acrylamide content as an ingredient to prevent the final products from containing high levels of acrylamide.

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Section: Reducing Sugar In Brown Sugar Dough and Cookiesmentioning

confidence: 73%

Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies

et al. 2019

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“…Slurry sampling is a technique of direct sample preparation and known to be capable of minimizing the reported drawbacks of manual and automated sample digestion. This analytical technique is suitable only for graphite furnace AAS [ 38 , 69 ]. There was new application in analysing food samples using AAS such as determination of meat and baby food samples [ 37 ], infant formula [ 40 ], vegetables [ 39 ], fruit juices [ 35 ], fish fillet [ 41 ] and vegetable oils [ 42 ].…”

Section: Mineralsmentioning

confidence: 99%

Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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“…13 Para obter uma suspensão estável e assegurar a precisão e exatidão do método, é necessária a otimização de alguns parâmetros como tamanho de partícula da amostra, razão massa/volume e adição de reagentes estabilizantes, como ácidos ou surfactantes. 13,14 As vantagens da amostragem em suspensão frente aos métodos convencionais de preparo de amostra incluem a simplicidade, rapidez, menor risco de contaminação da amostra e perdas do analito e redução do volume de reagentes tóxicos. [15][16][17] A técnica de espectrometria de absorção atômica em forno de grafite (GF AAS) é uma das mais utilizadas para a determinação de elementos traço em diversos tipos de amostras por apresentar elevada seletividade e sensibilidade.…”

Section: Introductionunclassified

“…Sendo assim, a adição de ácidos e oxidantes às suspensões das amostras ou a utilização de modificadores químicos faz-se necessária muitas vezes para auxiliar na liberação do analito da matriz orgânica e evitar o acúmulo de resíduos no tubo de grafite. 14 A amostragem em suspensão tem sido amplamente utilizada no preparo de diferentes tipos de amostra para a determinação de minerais, especialmente associada às técnicas de espectrometria de absorção atômica. [14][15][16][17][18] Andolfatto 19 utilizou a técnica de amostragem em suspensão para a determinação de Mn, Zn, Fe e Mg em melado de cana por FAAS, sendo que o método otimizado apresentou precisão e exatidão adequadas.…”

Section: Introductionunclassified

“…14 A amostragem em suspensão tem sido amplamente utilizada no preparo de diferentes tipos de amostra para a determinação de minerais, especialmente associada às técnicas de espectrometria de absorção atômica. [14][15][16][17][18] Andolfatto 19 utilizou a técnica de amostragem em suspensão para a determinação de Mn, Zn, Fe e Mg em melado de cana por FAAS, sendo que o método otimizado apresentou precisão e exatidão adequadas. Entretanto, a aplicação dessa técnica para a determinação de minerais em melado de cana ainda é escassa.…”

Section: Introductionunclassified

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Direct Determination of Chromium in Cane Syrup by GF AAS

Galvão¹,

Felsner²

2021

Rev. Virtual Quim.

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In this work, a slurry sampling method was used for chromium determination in cane syrup by GF AAS for the first time. The cane syrup slurries were prepared by dissolution of the samples with ultrapure water. Method validation was carried out by evaluating parameters such as linearity, detection and quantification limits, precision and accuracy. The analytical curve was prepared by external standardization and low values of detection and quantification limits were found (7.2 and 22.0 ng g-1 , respectively). The repeatability and intermediate precision estimates demonstrated that the method presents an adequate precision (RSD < 20%). The accuracy assessed by the recovery rates (102-113%) and the comparison with the reference method (p = 0.562) was also adequate. The validated method was applied to twenty cane syrup samples from different Brazilian states, whose chromium concentrations ranged from 29.8 to 254.1 ng g-1. Neste trabalho, um método de amostragem em suspensão foi utilizado para a determinação de cromo em melado de cana por GF AAS de forma inédita. As suspensões de melado foram preparadas pela dissolução das amostras com água ultrapura. A validação do método foi realizada pela avaliação de parâmetros como linearidade, limites de detecção e de quantificação, precisão e exatidão. A curva analítica foi preparada por padronização externa e baixos valores de limites de detecção e de quantificação foram encontrados (7,2 e 22,0 ng g-1 , respectivamente). As estimativas de repetitividade e de precisão intermediária demonstraram que o método apresenta uma precisão adequada (RSD < 20%). A exatidão avaliada por meio das taxas de recuperação (102-113%) e da comparação com método de referência (p = 0,562) também foi adequada. O método validado foi aplicado a 20 amostras de melado de cana de diferentes estados brasileiros, cujas concentrações de cromo variaram de 29,8 a 254,1 ng g-1 .

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Fast and direct analysis of Cr, Cd and Pb in brown sugar by GF AAS

Cited by 38 publications

References 35 publications

Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies

Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies

Recent Techniques in Nutrient Analysis for Food Composition Database

Direct Determination of Chromium in Cane Syrup by GF AAS

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