A Simple and Reliable Method to Determine 16 Trace Elements by ICP OES in Ready to Drink Beverages

Milani, Raquel Fernanda; Morgano, Marcelo Antônio; Cadore, Solange

doi:10.1007/s12161-018-1172-7

Cited by 8 publications

(5 citation statements)

References 19 publications

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“…Analyses were carried out by ICP OES (model 5100 VDV, Agilent Technologies, Tokyo, Japan). The optimized conditions are briefly described in Table 2 [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

“…After the decomposition, the solution was diluted to 20 mL (volumetric flask) using reversed osmosis water. To analyze the bioaccessible extracts, acid digestion was performed employing an aliquot of 4 mL [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

“…Method development and quality control were reported in our previous study [ 13 ]. All analyses were performed in triplicate, and blank experiments followed the procedure described in Section 2.2.1 , Section 2.2.2 and Section 2.2.3 .…”

Section: Methodsmentioning

confidence: 99%

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Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Milani

Mauri

Sanches

et al. 2023

IJERPH

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Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually associated with several benefits, such as the prevention of cardiovascular diseases, cancer, and osteoporosis. However, non-essential trace elements can be found in these beverages. Thus, a comprehensive study concerning trace elements Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, and Zn in soy-based beverages was proposed. In vitro digestion allowed to simulate the gastrointestinal juice (bioaccessibility) and the Caco-2 cells culture model was applied for the bioavailability assay. Trace elements measures were performed by inductively coupled plasma optical emission spectrometry (ICP OES). Multivariate analysis classified soy-based beverages according to their soy source (isolate protein, hydrosoluble extract, and beans); Al, Cu, Fe, Mn, Sr, Se, and Zn bioaccessible fractions corresponded to approximately 40%-80% of their total content, and soy-based beverages were found to be a good Fe, Se, and Zn source. However, our results showed risk exposure assessment from daily consumption of one glass of soy-based beverage can contribute to 3.5% and 0.9% of Al Provisional Tolerable Weekly Intake (PTWI) for children and adults, respectively.

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“…Analyses were carried out by ICP OES (model 5100 VDV, Agilent Technologies, Tokyo, Japan). The optimized conditions are briefly described in Table 2 [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Milani

Mauri

Sanches

et al. 2023

IJERPH

Self Cite

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“…Minerals were evaluated according to Milani et al [23]. The evaluation was performed after the acid digestion of the samples.…”

Section: Minerals Determinationsmentioning

confidence: 99%

Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture

Alwohaibi,

Ali,

Sakr

et al. 2023

Fermentation

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Fermented dairy products not only have a long shelf-life but also have beneficial nutritional values. The products are deficient in dietary fiber and certain bioactive compounds. Adding grains to dairy products is a widespread practice to improve the nutritional and economic aspects. In this work, we studied the effect of fermented millet–milk beverages (FMBs) using pearl millet grains and three different dairy by-products (sweet whey, sweet buttermilk, and skimmed milk). A control treatment prepared with water was also manufactured for comparison. Samples were continuously prepared and fermented using a commercial yogurt starter culture (YC-381) containing L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and a pure strain of L. paracasei subsp. Paracasei. Four FMBs (water based: WB-FMB, whey based: WHB-FMB, buttermilk based: BMB-FMB, and skimmed milk based: SMB-FMB) were analyzed during cold storage at 4 °C for up to 15 days for chemical, microbiological properties, minerals content, antioxidant properties, glycemic index, and glycemic load on days 1, 8, and 15. The sensory characteristics of the FMBs were also evaluated during cold storage (4 °C/15 days). In general, the progression of acidity was slower in SMB-FMB and WHB-FMB samples during fermentation compared to in the BMB-FMB sample. The longest fermentation time was for the SMB-FBM sample (3 h), while the shortest was for the BMB-FMB sample (1.5 h). Reflecting the good manufacturing practices, all samples were free of coliform, mold, and yeast. No bacterial growth was detected in the WB-FMB sample at days 8 and 15 of storage, while the growth of Lactobacillus spp. and S. thermophilus was significantly higher (9.97 ± 0.01 and 9.48 ± 0.06, respectively) in the BMB-FMB sample compared to in the other three FMBs. The FMBs produced using dairy by-products had more antioxidant properties. All samples were better perceived during sensory evaluation by panelists than the water-based sample, except for the BMB-FMB sample, in which a bitter taste appeared. In the BMB-FMB sample, the proteolytic degree was significantly higher (4.8 ± 0.09) after 3 h of fermentation by about 460% than in the fresh sample. All samples had a low glycemic index and glycemic load. In addition, acidity progression was slower in SMB-FMB and WHB-FMB samples during fermentation and storage compared to the WB-FMB sample. Therefore, it could be recommended that it is more beneficial to prepare fermented millet–milk beverages using dairy by-products and suitable starter cultures under optimal fermentation conditions instead of using water to maximize the nutritional and economic aspects.

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“…The free mineral content of the raw, fermented, and germinated samh seeds was analyzed using the method stated by Milani et al [37]. Concisely, a 0.5 g sample was digested with 1 mL of concentrated H 2 SO 4 at 220 • C for 30 min in a hot plate digestion system.…”

Section: Free Mineral Content Measurementmentioning

confidence: 99%

The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds

Mohammed,

Mohamed Ahmed,

Alshammari

et al. 2023

Foods

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This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6–96.36 mg/100 g DW), catechol (56.34–77.34 mg/100 g DW), and catechin (49.15–84.93 mg/100 g DW), and they possessed high DPPH antiradical activity (65.27–78.39%). They also contained high protein content (19.29–20.41%), essential amino acids content (39.07–44.16% of total amino acids), and unsaturated fatty acid content (81.95–83.46% of total fatty acids) and a low glycemic index (39.61–41.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.

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A Simple and Reliable Method to Determine 16 Trace Elements by ICP OES in Ready to Drink Beverages

Abstract: In this work, multivariate experiments were carried out to optimize a simple and reliable method for determination of 16 trace elements (Al,

Cited by 8 publications

References 19 publications

Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture

The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds

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