Metals in finnish liqueurs

Abstract

The metal content of some representative Finnish berry liqueurs was determined by atomic absorption spectrometry. The berry liqueurs were prepared from cloudberry (Rubus chamaemorus), arctic bramble (Rubus arcticus), cranberry (Vaccinum oxycoccus), lingonberry (Vaccinum vitis-idaea) and sea buckthorn (Hippophae rhamnoides). In addition some other Finnish berry, fruit and herbal liqueurs were analyzed. The trace elements studied were Al, As, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Rb, and Zn. The level of poisonous metals in all the samples was very low: As less than 0.1, Cd less than 0.005 and Pb less than or equal to 0.1 mg/l.

Multi-element characterisation of carob, fig and almond liqueurs by MP-AES

“…This range of K/Na was found in samples 4, 5, 6, 7 and 9 of carob liqueurs, samples 4, 5 and 12 of fig liqueur and sample 12 of almond liqueur. Similar ratios were found also in other fruit beverages, such as juices (black mulberry and grape) and liqueurs (peach, plum, cherry, strawberry, raspberry and blackcurrant liqueurs) .…”

“…Mg was the macroelement present in minor amounts and was only detected in seven of the 11 carob liqueurs studied and one of the six fig liqueurs. The mean concentration in carob liqueurs (16.8 mg/L) was similar to concentrations found in other fruit liqueurs such as peach (14.2 mg/L), apple (12.8 mg/L), plum (17 mg/L), banana (11 mg/L), rose hip (18 mg/L) and blackcurrant liqueur (22 mg/L) .…”

“…Cu was quantified in carob (2.4 mg/L) and fig (2.8 mg/L) liqueurs. Similar concentrations were detected on raspberry liqueurs (1.3 mg/L) and cherry liqueurs (2.7 mg/L) . This element was almost undetectable in almond liqueurs (found in samples 1 and 12).…”

“…Potassium was found in the highest concentrations in all samples of carob liqueurs, with intermediate values in fig liqueurs and the lowest in almond liqueurs with mean values, respectively, of 799.4, 425.0 and 54.5 mg/L (Table ). High quantities of potassium have been reported for other fruit liqueurs with 600 mg/L in raspberry liqueurs and 505 mg/L in cherry liqueurs .…”

“…Indeed, traditional stills are constructed almost entirely of copper contribute more (5 mg/L) to the spirit compared with the new units (with values < 1 mg/L) , which use less copper and more stainless steel . Accordingly, carob liqueurs (3, 4, 7, 9, 10, and), fig liqueurs (2–4, 12, and) and almond liqueur were probably produced in traditional stills owing to the high copper content (1.9–7.6 mg/L; Table ). Conversely, carob liqueurs (1, 2, 8, and), fig liqueur and almond liqueur , with values <1 mg/L were produced in low‐copper systems.…”