Multivariate characterization of wine vinegars from the south of Spain according to their metallic content

Guerrero, M I; Herce-Pagliai, C.; Cameán, Ana M.; Troncoso, Ana M.; González, A. Gustavo

doi:10.1016/s0039-9140(97)00139-2

Cited by 58 publications

(20 citation statements)

References 20 publications

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“…These lines were adopted due to its absence of spectral interference and adequate sensibility. These elements were chosen because they are of nutritional interest and they are usually present in vinegar samples (Guerrero et al 1997). All measurements were made in replicates (n ¼ 3) except for those related to the precision of the method (n ¼ 10).…”

Section: Methodsmentioning

confidence: 99%

“…following the process of the acetic fermentation of alcoholic substrates (Gonzalez and Chozas 1988;Guerrero et al 1994Guerrero et al , 1997Baccan et al 1998;FAO 2006). Wine vinegars can be made either by a slow, traditional process (surface culture), or by a quick acetification process (submerged culture) (Artiles et al 1993;Corradini et al 1994;Guerrero et al 1994, (Guerrero et al 1997). Additionally, mineral concentration can influence hygienic and dietetic characteristics (Guerrero et al 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Atomic absorption spectrometry is the technique more frequently used for the quantification of elements in vinegar samples with proper accuracy, sensitivity, and precision (Artiles et al 1993;Corradini et al 1994;Guerrero et al 1997). Undesirable matrix effects are avoided using either a previous decomposition step (Artiles et al 1993;Corradini et al 1994;Rizzon and Miele 1998) or the standard additions method (Gonzalez and Chozas 1988;Guerrero et al 1997).…”

Section: Introductionmentioning

confidence: 99%

“…Undesirable matrix effects are avoided using either a previous decomposition step (Artiles et al 1993;Corradini et al 1994;Rizzon and Miele 1998) or the standard additions method (Gonzalez and Chozas 1988;Guerrero et al 1997). However, the former procedure may increase the possibility of contamination and volatilization losses of the analytes, and both decrease the analytical frequency.…”

Section: Introductionmentioning

confidence: 99%

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Dilute-and-shoot procedure for the determination of mineral constituents in vinegar samples by axially viewed inductively coupled plasma optical emission spectrometry (ICP OES)

Silva

Cadore

Nóbrega

et al. 2007

Food Additives and Contaminants

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Samples of commercial wine vinegar were introduced in an axially viewed inductively coupled plasma optical emission spectrometry instrument (AX-ICP OES) equipped with different sample introduction systems: a cross-flow nebulizer combined with a double-path spray chamber (CF-DP) and cone spray associated with a cyclone spray chamber (CS-CC). Samples of white and red wine vinegar were diluted with water before analysis. Higher magnesium Mg II/Mg I ratios (11 and 10 for CS-CC and CF-DP, respectively) were obtained using a nebulization gas flow rate of 0.6 l min-1 and an applied power of 1.3 kW. The background equivalent concentrations (BEC) and signal-to-background ratio (SBR) of analytes were improved using scandium (Sc) as the internal standard. The limits of detection (LOD) and limits of quantification (LOQ) for mineral constituents were similar for both introduction systems. Best recoveries values were obtained using a plasma under robust conditions, CS-CC system and Sc as the internal standard. The concentration determined in 13 commercial samples of wine vinegars varied between 0.2 and 3.0, between 0.02 and 0.4, between 8.5 and 100.0, between 0.01 and 0.05, between 27.0 and 540.0, between 4.0 and 79.0, between 0.4 and 10.0, and between 0.01 and 2.0 for aluminium (Al), barium (Ba), calcium (Ca), copper (Cu), potassium (K), magnesium (Mg), manganese (Mn), and zinc (Zn), respectively.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Dilute-and-shoot procedure for the determination of mineral constituents in vinegar samples by axially viewed inductively coupled plasma optical emission spectrometry (ICP OES)

Silva

Cadore

Nóbrega

et al. 2007

Food Additives and Contaminants

View full text Add to dashboard Cite

show abstract

“…Geographic zone (Guerro, Herce-Pagliai, Cameán, Troncoso, & González, 1997;Moreno et al, 2007). In general, all samples from the Casablanca valley were higher in sodium than the samples from the Loncomilla valley.…”

Section: Analytementioning

confidence: 88%