Method development for the determination of manganese, cobalt and copper in green coffee comparing direct solid sampling electrothermal atomic absorption spectrometry and inductively coupled plasma optical emission spectrometry

Oleszczuk, Nédio; Castro, Jaelson; Silva, Márcia M. da; Korn, Maria das Graças Andrade; Welz, Bernhard; Vale, Maria Goreti R.

doi:10.1016/j.talanta.2007.05.005

Cited by 87 publications

(73 citation statements)

References 20 publications

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“…Green arabica and robusta coffee beans are directly taken from coffee plantations or coffee plantation cooperatives (Krivan et al 1993;Martin et al 1998aMartin et al , 1999Filho et al 2007;Oleszczuk et al 2007;Bertrand et al 2008;dos Santos et al 2009dos Santos et al , 2010. In a laboratory, coffee beans can be washed at first with tap water, followed by a neutral detergent, a diluted HCl solution and finally de-ionized water to remove soil particles and dust (dos ).…”

Section: Samples and Their Pretreatmentmentioning

confidence: 99%

“…Next, they are roasted in a laboratory roaster and ground to a fine powder (Martin et al 1999;dos Santos et al 2010). Otherwise, they can be dried over a desiccating substance or in ovens at temperatures within 60-103°C and then pulverized in cryogenic mills or ground and powdered using rotor-type mills or grinders (Krivan et al 1993;Martin et al 1998a;Filho et al 2007;Oleszczuk et al 2007;Bertrand et al 2008).…”

Section: Samples and Their Pretreatmentmentioning

confidence: 99%

“…The coffee beverage can be consumed for many reasons, including its stimulatory effects resulted from the presence of caffeine, rich phytochemistry, health benefits, and primarily excellent taste and aroma (Grembecka et al 2007;Butt and Sultan 2011;Oliveira et al 2012). Due to a habitual consumption of coffee, its chemical composition, namely the presence of essential, non-essential and toxic elements, has to be known and kept under control in terms of its safety, and to assists its quality, nutritional value, and certain sensorial properties (Krivan et al 1993;De Nadai Fernandes et al 2002;Zaidi et al 2006;Filho et al 2007;Oleszczuk et al 2007;Oliveira et al 2012). The authenticity of coffee related to its certain geographical origin and botanical variety based on the elemental analysis and statistical pattern recognition methods seems to be quite important to producers and consumers (Krivan et al 1993; dos Santos and de Oliveira 2001;De Nadai Fernandes et al 2002;Fernandes et al 2005;Filho et al 2007;Grembecka et al 2007;Oleszczuk et al 2007;Bertrand et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Due to a habitual consumption of coffee, its chemical composition, namely the presence of essential, non-essential and toxic elements, has to be known and kept under control in terms of its safety, and to assists its quality, nutritional value, and certain sensorial properties (Krivan et al 1993;De Nadai Fernandes et al 2002;Zaidi et al 2006;Filho et al 2007;Oleszczuk et al 2007;Oliveira et al 2012). The authenticity of coffee related to its certain geographical origin and botanical variety based on the elemental analysis and statistical pattern recognition methods seems to be quite important to producers and consumers (Krivan et al 1993; dos Santos and de Oliveira 2001;De Nadai Fernandes et al 2002;Fernandes et al 2005;Filho et al 2007;Grembecka et al 2007;Oleszczuk et al 2007;Bertrand et al 2008). This research activity could even include the differentiation of small terroirs, which components, mostly the altitude and the rainfall, significantly affect the elemental composition of coffee (Bertrand et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Determination of the Elemental Composition of Coffee Using Instrumental Methods

et al. 2012

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Section: Samples and Their Pretreatmentmentioning

confidence: 99%

Section: Samples and Their Pretreatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Determination of the Elemental Composition of Coffee Using Instrumental Methods

et al. 2012

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“…The total contents of selected trace elements were determined after incineration of soil organic matter in a chamber furnace (at 450 °C for 8 h) and mineralisation of the residue in a mixture of concentrated nitric and perchloric acids (3:2) (v/v) [33]. The contents of the studied elements in the obtained solutions were determined by the ICP-OES method using the Perkin Elmer Optima 7300 DV instrument [42].…”

Section: Determinations Of Soil Propertiesmentioning

confidence: 99%

Influence of Poultry Litter and Poultry Litter Biochar on Soil Microbial Respiration and Nitrifying Bacteria Activity

Mierzwa–Hersztek

Klimkowicz‐Pawlas

Gondek

2017

Waste Biomass Valor

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treatment with mineral fertilisation applied (MF), by 59 and 77%, respectively. The significantly highest basal respiration value was determined in soil with 5 t DM ha −1 biochar. The application of poultry litter had significant effect on nitrifying bacteria activity (increase by 50%). Poultry litter biochar added to the soil in both doses contributed to an increase in nitrifying bacteria activity by 36 and 34%, respectively compared to MF treatment. Biochar had more adverse effect on soil microbial biomass and nitrifying bacteria activity than non-converted poultry litter, but it had significant effect on soil respiration activity. AbstractThe application of organic materials, such as poultry litter or poultry litter biochar, may lead to major changes in the structural and functional diversity of microbial populations. The understanding of the relationship between microorganisms and environment is crucial to assess the effect of organic materials on soil. Therefore, the objective was to evaluate the influence of the addition of poultry litter (5 t DM ha −1 ) and poultry litter biochar in doses of 2.25 t and 5 t DM ha −1 on soil respiration activity, microbial biomass, and nitrifying bacteria activity. In soils with poultry litter biochar added in 2.25 t and 5 t DM ha −1 doses, microbial biomass was significantly higher than in * M. Mierzwa-Hersztek

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Atomic Spectroscopy in Food AnalysisUpdate based on the original article by Scott A. Baker and Nancy J. Miller‐Ihli,Encyclopedia of Analytical Chemistry, © 2000, John Wiley & Sons, Ltd

Baker¹,

Miller-Ihli²,

Fodor

et al. 2012

Encyclopedia of Analytical Chemistry

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There are several reasons that can explain why food analysis is a topic of strong interest for a large number of institutes around the world. Consumer demands have increased toward healthier and safer food products produced in environment‐friendly conditions. Food manufacturers and food distribution companies have to improve their quality control (QC) of raw materials, manufacturing processes, and end‐products to provide safe, healthy, and high‐quality products at reasonable price. Evaluation of element (e.g. essential and toxic) contents is an important part of nutrition and health claims made on foods. The methods best suited to meet this task are atomic spectroscopic methods such as atomic absorption, atomic emission, and elemental mass spectrometry (MS). Methods commonly used in the generation of food composition data include flame atomic absorption spectrometry (FAAS), graphite furnace atomic absorption spectrometry (GFAAS), inductively coupled plasma atomic emission spectrometry (ICP/AES), and inductively coupled plasma mass spectrometry (ICP/MS). FAAS and ICP/AES offer similar detection limits (DLs) (ng mL −1 levels), whereas GFAAS and ICP/MS can provide sub‐ng mL −1 detection capability. The choice of a method often depends on detection capability, but ease of use, speed of analysis, and cost must also be considered. ICP/AES, ICP/MS, and more recently GF/AAS offer the advantage of providing simultaneous multielement measurements, making them well suited for the analysis of large numbers of elements in food samples. If one or a few elements are to be determined, less expensive atomic absorption spectrometry (AAS) methods might be more suitable. The most critical stage in the development of analytical methods is sample preparation. Samples can be prepared using numerous procedures, but the most useful for a wide range of analytes and sample matrices are based on wet ashing of the sample. In addition to total element determinations, speciation measurements are important to determine the exact chemical form of the element that is present in the sample. As important properties, such as the bioavailability of an element, are dependent on its chemical form (speciation), the development of reliable methods for identification and quantification of trace element species is critical. The most practical difficulty encountered in speciation is to preserve the integrity of the sample and the species of interest during sampling, storage, and sample preparation. Hyphenated techniques, such as the coupling of chromatographic separation and atomic spectroscopic detection, have proven useful for elemental speciation measurements.

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Method development for the determination of manganese, cobalt and copper in green coffee comparing direct solid sampling electrothermal atomic absorption spectrometry and inductively coupled plasma optical emission spectrometry

Cited by 87 publications

References 20 publications

Determination of the Elemental Composition of Coffee Using Instrumental Methods

Determination of the Elemental Composition of Coffee Using Instrumental Methods

Influence of Poultry Litter and Poultry Litter Biochar on Soil Microbial Respiration and Nitrifying Bacteria Activity

Atomic Spectroscopy in Food AnalysisUpdate based on the original article by Scott A. Baker and Nancy J. Miller‐Ihli,Encyclopedia of Analytical Chemistry, © 2000, John Wiley & Sons, Ltd

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