Determination of Vanadium in Foods by Atomic Absorption Spectrometry

Abstract

This paper presents an assessment of the level of vanadium in foods (Plantain, Musa spp; Yam, Discorea rotundata; and Maize, Zea mays) from ten popular market places in Lagos metropolis, Nigeria. Total acid leaching digestion method was employed and determination was by Flame Atomic Absorption Spectrophotometry. The concentration of the metal obtained ranged from 0.01 ± 0.001 (M 3)-0.62 ± 0.002 (M 2) for Musa spp; 0.02 ± 0.001 (M 3, M 5 , M 9)-0.41 ± 0.002 (M 3) for Discorea rotundata; and 0.01 ± 0.001 (M 1)-0.35 ± 0.001 (M 6) for Zea mays. The overall mean concentrations of the metal were 0.19, 0.13 and 0.09mg g-1 in the same food order. The quality assurance of the analytical protocol was in the range of 91.5-98.1 % with C.V. of between 1.5-3.4%, which was adjudged acceptable for the analytical protocol. Vanadium was detected in all analysed foods with some elevated concentrations.

Composition and applied sedimentology of salt from brines of the Mamfe Basin, Cameroon

“…Comparatively, the amount of water consumed daily is far more than that of salt as a nutrient and as such this may not be as deleterious as it appears. Furthermore, Awofolu (2004) found relatively higher amounts of V in common foods that are consumed in larger quantities relative to salt. Metals such as Cu, Co, Zn, and Cr are considered to be essential minor elements especially in metabolism and their presence in the brines may be of additional economic value.…”

Trace Elements and Heavy Metal Contents in West Algerian Natural Honey

“…Vanadium is a natural component of the Earth's crust, which is widespread in nature. One of the main sources of environmental pollution by V comes from the combustion of fossil fuels [61]. Te mean value of V content in honey samples from the thirty-seven locations in west Algeria was 13.52 μg/kg.…”