Investigation of heavy metal concentrations in some Turkish wines

Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn

“…The results for Fe and Mn are in agreement with other studies, which report values varying from 0.31 to 9.663 mg L −1 for Fe, and from 0.032 to 8.59 mg L −1 for manganese (Alkış et al, 2014;Boschetti et al, 2013;Fiket et al, 2011;Kment et al, 2005).…”

“…For the determination of copper by ICP-OES in grape juice and wine the LOD was approximately 1.0 μg L −1 (Vystavna et al, 2014). In the determination of transition metals in wines by GF-AAS, LOQ values were 0.06 mg L −1 (Fe), 1.3 μg L −1 (Cu) and 1.5 μg L −1 (Mn) (Alkış et al, 2014).…”

“…In grape juice and wine evaluated Cu was only detected in the BV sample, presenting a mean concentration of 0.05 mg L −1 . Other studies that evaluated Cu in grape juices and wines mentioned values ranging from 0.01 to 6.827 mg L −1 for this element (Alkış et al, 2014;Boschetti et al, 2013;Kment et al, 2005;Šeruga, et al, 2008;Vystavna et al, 2014).…”

“…The limits of detection and quantification obtained in this study were higher than those normally found for determination of the same elements by GF-AAS and ICP-OES. However, they were considered satisfactory because several studies characterizing these elements in wines and juices mention values varying from 0.01 a 9.663 mg L −1 (Alkış et al, 2014;Boschetti et al, 2013;Fiket, Mikac, & Kniewald, 2011;Šeruga, Tomac, & Laslavić, 2008;Vystavna et al, 2014).…”

“…According to Boschetti et al (2013) F-AAS technique has good sensitivity, simplicity and low cost. The main techniques of sample preparation for determination of metals in grape juices and wines by F-AAS range from simple dilution in water (Bora, Bunea, Rusu, & Pop, 2015), dilution in nitric/hydrochloric acid or hot digestion with acid and the hydrogen peroxide for decomposition of organic matter (Alkış et al, 2014;Boschetti et al, 2013;Vystavna, Rushenko, Diadin, Klymenko, & Klymenko, 2014). However, studies comparing the performance of these techniques of preparation in both matrices: grape juice and wine, which have different physical-chemical nature, were not found in the literature.…”