Application of multi-element clustering techniques of five Egyptian industrial sugar products

Awadallah, R.; Ismail, S. S.; Mohamed, A. E.

doi:10.1007/bf02038058

Cited by 15 publications

(7 citation statements)

References 3 publications

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“…Similar results were obtained by Stuckel and Low (1996) for Mg in maple syrup (16.7 mg/100 g). However, Awadallah et al (1995) determined higher levels of most of the analyzed elements in molasses except for Zn, Cu, and Mn. Cocoa samples are characterized by varied elemental compositions which might have resulted from different geographical origins and cocoa bean types.…”

Section: Concentration Datamentioning

confidence: 88%

“…According to Mohammed (1999), sugar contained similar levels of Fe, Mg, and Mn but lower levels of Zn. Capar and Cunningham (2000) reported that white refined sugar was characterized by levels of K and Na lower than <3.0 mg and Ca <2.0 mg/100 g. Awadallah et al (1995) determined Co and Cr levels in sugar to be 0.0001 mg/100 g. However, Awadallah et al (1995) reported ten times higher levels of Fe (2.1 mg/100 g) and Mn (0.04 mg/100 g). Much higher levels of the analyzed elements in both beet and cane sugar are reported by Souci et al (2002).…”

Section: Concentration Datamentioning

confidence: 99%

“…There are few data concerning the application of these techniques to confectionery products. However, Awadallah et al (1995) successfully classified sugar samples in view of their provenance from different factories using cluster analysis.…”

Section: Factor Analysis and Cluster Analysismentioning

confidence: 99%

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Differentiation of Confectionery Products Based on Mineral Composition

Grembecka

Szefer

2011

Food Anal. Methods

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The aim of this investigation was to introduce multivariate techniques for the estimation of confectionery product quality in view of their mineral composition. The concentrations of 14 elements (Ca, Mg, K, Na, P, Co, Mn, Fe, Cr, Ni, Zn, Cu, Cd, and Pb) were determined in confectionery products after wet digestion with nitric acid in an automatic microwave digestion system. The total metal contents were analyzed by flame atomic absorption spectrometry using deuterium background correction. Phosphorus was determined in the form of phosphomolybdate by a spectrophotometric method. Reliability of the procedure was checked by analysis of the certified reference materials tea (NCS DC 73351), cabbage (IAEA-359), and spinach (IAEA-331). Significant correlation coefficients were found between concentrations of Mg, Zn, Ca, K, Na, P, and Fe in the samples analyzed. Application of ANOVA Kruskal-Wallis test revealed dependence between sugar biological provenance and its elemental composition. Macro-and microelement levels in chocolates were significantly influenced by the cocoa content in the final product as well as its geographical origin. Factorial and cluster analyses were applied to the data in order to characterize elemental content of the confectionery products. Based on the mineral composition, it was possible to differentiate chemometrically particular types of sugar, cocoa, and chocolates, which is important from the food authenticity point of view.

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Section: Concentration Datamentioning

confidence: 88%

Section: Concentration Datamentioning

confidence: 99%

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Differentiation of Confectionery Products Based on Mineral Composition

Grembecka

Szefer

2011

Food Anal. Methods

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“…Saltzman 4 resrudied the reaction between Cr(VI) and diphenylcarbazide; determination of traces of chromium have been made by ICP 5 " 7 , AAS-graphite furnace 8 ' 12 and neutron activation analysis, NAA 13 ' 14 .…”

Section: Introductionmentioning

confidence: 99%

Determination of Traces of Chromium in Foods by Solvent Extraction Flame Atomic Absorption Spectrometry

Tiglea¹,

Lichtig²

2000

Analytical Letters

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A simple methodology for Cr(III) determination in foods was developed through flame atomic absorption spectrometry with air/acetylene after a fast oxidation of Cr(III) vvith KMnOj and pre-concentration of Cr(VI) in MIK as k. A limit of detection and limit of quantification (LOQ), respectively, of 1616 TIGLEA AND LICHTIG 4 ng/Kg and 13 ng/Kg Cr(III) were obtained in commercialized foods in Sao Paulo, Brazil. Two certificated samples as well as some food samples were analyzed with good results. A study of sample treatment showed that the dry ash method is the best.

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“…Algumas delas requerem tratamento químico prévio da amostra antes da análise, enquanto outras fazem por análise direta de sólidos. Entre esses técnicas, têm-se análise por espectrometria de absorção atômica (AAS) (WAHEED et al, 2009), espectrometria de emissão óptica com plasma indutivamente acoplado (ICP OES), espectrometria de absorção atômica com forno de grafite (GFAAS) (COLLIN; DOELSCH, 2010), espectrometria de massas com plasma indutivamente acoplado (ICP-MS) (CALDAS et al, 2009), espectrometria de fluorescência de raios X por reflexão total (TXRF) (CUNHA et al, 2004), análise por ativação neutrônica (NAA) (AWADALLAH et al, 1995) e espectrometria de emissão óptica com plasma induzido por laser (LIBS) (NUNES et al, 2010). Para garantir a exatidão e a precisão do sistema de medição analítica, é necessário o uso de materiais de referência certificados (CRMs) para controle, otimização e validação de métodos, garantindo melhor aceitação e confiabilidade dos resultados (ZSCHUNKE, 2000).…”

Section: Em Relação Ao Etanol O País Compartilha a Liderança Nas Expunclassified

Desenvolvimento e produção de material de referência certificado de folhas de cana-de-açúcar para avaliação da qualidade nutricional

Martinez¹

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Application of multi-element clustering techniques of five Egyptian industrial sugar products

Cited by 15 publications

References 3 publications

Differentiation of Confectionery Products Based on Mineral Composition

Differentiation of Confectionery Products Based on Mineral Composition

Determination of Traces of Chromium in Foods by Solvent Extraction Flame Atomic Absorption Spectrometry

Desenvolvimento e produção de material de referência certificado de folhas de cana-de-açúcar para avaliação da qualidade nutricional

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