Analysis of 20 trace and minor elements in soy and dairy yogurts by ICP-MS

Llorent‐Martínez, Eulogio J.; Córdova, M.L. Fernández de; Ruiz-Medina, A.; Ortega‐Barrales, P.

doi:10.1016/j.microc.2011.11.004

Cited by 69 publications

(37 citation statements)

References 25 publications

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“…For total Cr, the values were in agreement with values reported elsewhere [10,30,31]. Regarding Cr(VI), it was detected in none of the samples investigated.…”

Section: Concentration Of Total Cr and Cr(vi) In Real Samplessupporting

confidence: 92%

Cr(VI) speciation in foods by HPLC-ICP-MS: investigation of Cr(VI)/food interactions by size exclusion and Cr(VI) determination and stability by ion-exchange on-line separations

2015

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A method has been developed for the specific and sensitive determination of Cr(VI) in foods. First, the interactions between Cr(VI) and the matrices were investigated by size-exclusion HPLC-ICP-MS (SEC-ICP-MS). Evidence was found for the complexation of Cr(VI) potentially present with the ligands. For quantification of Cr(VI), the method was based on an alkaline extraction (NH4OH solution at pH 11.5) followed by Cr(VI) determination by anion-exchange HPLC-ICP-MS. Analytical performances of the method were satisfactory in terms of linearity, specificity, accuracy, repeatability, and intermediate precision. Detection limits ranged from 1 to 10 μg/kg, depending on the matrices investigated. The method was then applied for the determination of Cr(VI) in several products (dairy products, flour, chocolate, vegetables, fruits, meat, fish, eggs, and beverages) from different brands and origins. Cr(VI) was found in none of the samples investigated. To further investigate the reason for this absence, a stability study of spiked Cr(VI) was therefore conducted. A semi-skimmed cow milk was selected for this study. Cr(VI) was shown to be unstable in this matrix with a degradation rate increasing with the temperature.

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“…For total Cr, the values were in agreement with values reported elsewhere [10,30,31]. Regarding Cr(VI), it was detected in none of the samples investigated.…”

Section: Concentration Of Total Cr and Cr(vi) In Real Samplessupporting

confidence: 92%

Cr(VI) speciation in foods by HPLC-ICP-MS: investigation of Cr(VI)/food interactions by size exclusion and Cr(VI) determination and stability by ion-exchange on-line separations

2015

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“…Therefore, it is necessary to discuss the effects of the addition of selenium on trace element concentrations and their relocation in Danshen. Inductively coupled plasma-mass spectrometry (ICP-MS) has been widely used for the determination of trace and minor elements in a wide variety of traditional Chinese medicines due to its low detection limits, high selectivity, high accuracy, and the capability for multi-elemental analysis (Llorent-Martínez et al 2012;Abugassa et al 2008;Li, Zhong, and Lü 2012;Gao, Liu, and Yang 2013;Giannenas et al 2009). The determination of Hg and Se is often performed by hydride generation atomic fluorescence spectrometry (HG-AFS) due to its high sensitivity, few interferences, and broad linearity (Cai 2000;Xu et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of the Addition of Selenium on Trace Element Concentrations in Danshen (Salvia miltiorrhiza)

Dong

Liu

2014

Analytical Letters

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Danshen (Salvia miltiorrhiza), a Chinese herbal medicine, was cultivated under three conditions of selenium enrichment. Fifteen trace and minor elements were determined in different tissues of the plant by inductively coupled plasma-mass spectrometry and hydride generation-atomic fluorescence spectrometry after microwave digestion. The goals of this work were to investigate the concentrations of trace elements in Danshen and determine whether the element concentrations of As, Cd, Hg, Pb, and Cu exceeded the safety standards; to compare the concentrations of fifteen elements in roots, stems, and leaves of Danshen under the same selenium enrichment level; to compare the concentrations of fifteen elements in the same tissue of Danshen under different selenium enrichment levels; and to compare the translocation factors after selenium enrichment. The results showed that the concentrations of elements As, Cd, Hg, Pb, and Cu in roots were lower than the specified values. In general, under the same selenium enrichment conditions, the elemental concentrations in roots were lower than those in stems and leaves. Furthermore, most element concentrations in leaves were higher than those in stems. The concentrations of Pb, Cr, and Hg in roots decreased while other elemental concentrations increased after selenium enrichment. Cu, Pb, Cd, Cr, and Hg were primarily transferred to stems and leaves when cultivated under selenium enrichment.

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“…In a study carried out by Llorent‐Martinez et al . (), Mo, Cr and Cd concentrations in natural yoghurt were determined as being 4.0–6.0, 0.7–5 μg/100 g and <0.1535 μg/100 g, respectively. In other studies, while the Cd concentration was reported as 0.17 mg/kg by Şanal et al .…”

Section: Resultsmentioning

confidence: 99%

Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades

Temiz

Tarakçı

Yarilgaç

et al. 2017

Int J of Dairy Tech

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In this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP–OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85–21.02%, 2.45–2.90%, 0.82–0.94%, 4.11–4.22, 2104–2454 cP and 42.0–47.0 mL/100 g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66–118.94 calcium, 95.81–112.42 phosphorus and 13.47–15.04 magnesium as mg/100 g, 235.00–254.00 iron, 429.00–453.00 zinc and 70.45–122.90 copper as μg/100 g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).

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Analysis of 20 trace and minor elements in soy and dairy yogurts by ICP-MS

Cited by 69 publications

References 25 publications

Cr(VI) speciation in foods by HPLC-ICP-MS: investigation of Cr(VI)/food interactions by size exclusion and Cr(VI) determination and stability by ion-exchange on-line separations

Cr(VI) speciation in foods by HPLC-ICP-MS: investigation of Cr(VI)/food interactions by size exclusion and Cr(VI) determination and stability by ion-exchange on-line separations

Effects of the Addition of Selenium on Trace Element Concentrations in Danshen (Salvia miltiorrhiza)

Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades

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