ICP-MS analysis of a series of metals (Namely: Mg, Cr, Co, Ni, Fe, Cu, Zn, Sn, Cd and Pb) in black and green olive samples from Bursa, Turkey

Şahan, Yasemin; Başoğlu, Fikri; Güçer, Şeref

doi:10.1016/j.foodchem.2006.12.026

Cited by 115 publications

(39 citation statements)

References 27 publications

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“…Their proportions were significantly higher in ripe olives (Tables 2-4 and Figure 1), but no specific trend was found among cultivars. These values were similar to those found by Ş ahan et al (21) in Turkish green and black olives and comparable to those reported for fresh fruits from Turkish Domat (Cr, 75-219 µg/kg; Co, 8-15 µg/kg) and Memecit (Cr, 46-74 µg/kg) cultivars (41). Levels of Ni (3.30-10.50 mg/kg), Cr (0.50-1.60 mg/kg), and Co (0.85-1.45 mg/kg) in potato chips (54) were higher than in olives.…”

Section: Concentration Of Minerals Insupporting

confidence: 92%

“…being the presentation with the highest level (Tables 2-4). Proportions of Pb were slightly lower, apart from the ripe Cacereña exception, than those reported by Ş ahan et al (21) for Turkish green (0.56-0.86 mg/kg) and black olives (0.51-0.91 mg/kg). These concentrations are similar to those found by Madejón et al (52) in the flesh of wild olives, which ranged from 0.20 to 40 mg/kg, depending on the soil and season.…”

Section: Concentration Of Minerals Incontrasting

confidence: 65%

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Heavy Metals and Mineral Elements Not Included on the Nutritional Labels in Table Olives

López‐López

López

Díaz

et al. 2008

J. Agric. Food Chem.

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The average contents, in mg/kg edible portion (e.p.), of elements not considered for nutritional labeling in Spanish table olives were as follows: aluminum, 71.1; boron, 4.41; barium, 2.77; cadmium, 0.04; cobalt, 0.12; chromium, 0.19; lithium, 6.56; nickel, 0.15; lead, 0.15; sulfur, 321; tin, 18.4; strontium, 9.71; and zirconium, 0.04. Sulfur was the most abundant element in table olives, followed by aluminum and tin (related to green olives). There were significant differences between elaboration styles, except for aluminum, tin, and sulfur. Ripe olives had significantly higher concentrations (mg/kg e.p.) of boron (5.32), barium (3.91), cadmium (0.065), cobalt (0.190), chromium (0.256), lithium (10.01), nickel (0.220), and strontium (10.21), but the levels of tin (25.55) and zirconium (0.039) were higher in green olives. The content of contaminants (cadmium, nickel, and tin) was always below the maximum limits legally established. The discriminant analysis led to an overall 86% correct classification of cases (80% after cross-validation).

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Section: Concentration Of Minerals Insupporting

confidence: 92%

Section: Concentration Of Minerals Incontrasting

confidence: 65%

Heavy Metals and Mineral Elements Not Included on the Nutritional Labels in Table Olives

López‐López

López

Díaz

et al. 2008

J. Agric. Food Chem.

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“…The mineral content was measured by using the microwave (Milestone MLS 1200, Italy) nitric acid digestion procedure and it was followed by induction‐coupled plasma mass spectrometry (Agilent 7700 ICP‐MS) according to slightly modified method of Sahan et al . () and Kilci & Gocmen ().…”

Section: Methodsmentioning

confidence: 97%

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

Hayta

Ertop

2017

Int J of Food Sci Tech

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Summary The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria‐added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OBF1) and F2 (OBF2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.

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“…[1][2][3][4][5] However, ICP-MS has disadvantages such as the polyatomic masking of specific ions, such as arsenic, selenium, and chromium (Cr), by residual carbon or high chloride concentrations in the sample matrix. 6 In general, interference in ICP-MS is derived from divalent and polyatomic ions from the plasma and from sample matrix components.…”

Section: Introductionmentioning

confidence: 99%

Accurate Analysis of Chromium in Foodstuffs by Using Inductively Coupled Plasma Mass Spectrometry with a Collision-Reaction Interface

Lee¹,

Kim²,

Choi³

et al. 2013

Bulletin of the Korean Chemical Society

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Food is a common source of chromium (Cr) exposure. However, it is difficult to analyze Cr in complex food matrices by using inductively coupled plasma mass spectrometry (ICP-MS) because the major isotope, 52Cr, is masked by interference generated by the sample matrix and the plasma gas. Among the systems available to minimize interference, the recently developed collision-reaction interface (CRI) has a different structure relative to that of other systems (e.g., collision cell technology, octopole reaction system, and dynamic reaction cell) that were designed as a chamber between the skimmer cone and quadrupole. The CRI system introduces collision or reaction gas directly into the plasma region through a modified hole of skimmer cone. We evaluated the use of an CRI ICP-MS system to minimize polyatomic interference of 52Cr and 53Cr in various foodstuffs. The 52Cr concentrations measured in the standard mode were 2-3 times higher than the certified values. This analytical method based on an ICP-MS system equipped with a CRI of helium gas was effective for Cr analysis in complex food matrices.

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ICP-MS analysis of a series of metals (Namely: Mg, Cr, Co, Ni, Fe, Cu, Zn, Sn, Cd and Pb) in black and green olive samples from Bursa, Turkey

Cited by 115 publications

References 27 publications

Heavy Metals and Mineral Elements Not Included on the Nutritional Labels in Table Olives

Heavy Metals and Mineral Elements Not Included on the Nutritional Labels in Table Olives

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

Accurate Analysis of Chromium in Foodstuffs by Using Inductively Coupled Plasma Mass Spectrometry with a Collision-Reaction Interface

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