Isotopic and Elemental Characterization of Cider Commercialized on Romanian Market

Cristea, Gabriela; Voica, Cezara; Feher, Ioana; Radu, S.; Măgdaş, Dana Alina

doi:10.1080/00032719.2018.1434189

Cited by 8 publications

(8 citation statements)

References 19 publications

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“…Higher levels of Co and Fe determined in this study were found when compared to the literature reports [ 6 , 19 ]. These differences were observed within one cider producer (CMJP and CMPP), which can be treated as the characteristic signature of a particular manufacturer.…”

Section: Resultscontrasting

confidence: 54%

“…Table 5 compares the ranges of results obtained in this study with the results of other researchers, where elemental analysis was also carried out for ciders [ 6 , 19 ] and beers [ 13 , 26 ]. In the case of the results for ciders, for most of the determined elements (Al, B, Ba, Bi, Cd, Cr, Ca, K, Mg, Na, Li, Mn, Ni, Pb, Ti, Tl and Zn), full compliance was obtained with ranges given by García-Ruiz et al (2007) [ 19 ] and Cristea et al (2019) [ 6 ].…”

Section: Resultsmentioning

confidence: 72%

“…However, it should be noted that many different factors have a decisive influence on the content of both metals and other compounds that define the taste or smell. Among them, the following can be mentioned: variety and the degree of ripeness of fruits used, the conditions under which fruit trees are grown, the processes used to extract fruit juice, the fermentation parameters and species of microorganisms used for the fermentation process, the natural composition of raw materials, the ingredients formed during fermentation, contact with production and storage equipment and contamination from the production environment [ 4 , 5 , 6 ]. Among the nutrients, except for the vitamins mentioned above, there are macronutrients (e.g., sodium, potassium, magnesium, calcium, phosphorus, chlorine and sulfur) and trace elements, the so-called microelements (e.g., iron, zinc, iodine, fluorine, copper and selenium).…”

Section: Introductionmentioning

confidence: 99%

“…However, some of these (such as lead or cadmium) can produce toxic effects if they occur at high concentrations [ 6 ]. In recent years, many studies have been conducted in which the content of trace elements and stable isotope ratios has been determined and the issues related to the indicators of the origin of food industry products or for the assessment of safety of consumption have been discussed [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. Information on the metal concentration in ciders is important not only to evaluate the potential human health risks of the consumption of this alcohol but also to use the quantitative data to characterize the quality, origin and authenticity of ciders.…”

Section: Introductionmentioning

confidence: 99%

“…The presented outcomes can broaden the knowledge in the field of cider fingerprinting, especially that the number of studies with ciders analysis available in the literature is quite limited. Most researchers who decide to discuss the subject of cider analysis focus on examining the following aspects: volatile compounds, sugar content [ 5 ], polyphenols content and color [ 24 ], stable isotopes ratios [ 6 , 19 ] or different must supplementation with mineral salts during the fermentation process [ 25 ]. Thus, this study concentrates on new or rarely discussed issues in the literature, namely, determining the impact of packaging medium on the elemental composition of commercial and home-made products based on the elemental composition.…”

Section: Introductionmentioning

confidence: 99%

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Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

et al. 2021

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Seventy-three samples of alcoholic beverages and juices that were purchased on the Polish market and home-made were analyzed for their elemental profiles. The levels of 23 metals were determined by ICP-MS (Ag, Ba, Bi, Cd, Co, Cr, Li, Mn, Ni, Pb, Sr and Tl), ICP-OES (Al, B, Ca, Cu, Fe, K, Mg, Na, Ti and Zn) and CVAAS (Hg) techniques in twenty-five samples of ciders widely available on the Polish market; six samples of home-made ciders; two samples of juices used in the production of these ciders; and forty samples of low-percentage, flavored alcoholic beverages based on beer. The gathered analytical data confirmed that the final elemental fingerprint of a product is affected by the elemental fingerprint of the ingredients used (apple variety) as well as the technology and equipment used by the producer, and in the case of commercial ciders, also the impact of type of the packaging used was proven. These factors are specific to each producer and the influence of the mentioned above parameters was revealed as a result of the performed analysis. Additionally, the inclusion of the home-made ciders in the data set helped us to understand the potential origin of some elements, from the raw materials to the final products. The applied statistical tests revealed (Kruskal–Wallis and ANOVA) the existence of statistically significant differences in the concentration of the following metals: Ag, Al, B, Bi, Co, Cr, Cu, Fe, K, Li, Mg, Na, Ni, Ti and Zn in terms of the type of cider origin (commercial and home-made). In turn, for different packaging (can or bottle) within one brand of commercial cider, the existence of statistically significant differences for Cu, Mn and Na was proved. The concentrations of all determined elements in the commercial cider from the Polish market and home-made cider samples can be considered as nontoxic, because the measured levels of elements indicated in the regulations were lower than the allowable limits. Moreover, the obtained results can be treated as preliminary for the potential authentication of products in order to distinguish the home-made (fake) from the authentic products, especially for premium-class alcoholic beverages.

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Section: Resultscontrasting

confidence: 54%