Rapid method of element determination in rye crispbread by ICP OES

Szymczycha‐Madeja, Anna

doi:10.1016/j.arabjc.2014.05.031

Cited by 11 publications

(10 citation statements)

References 18 publications

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“…The addition of different seeds to the mixture of maize and wheat starch increased the mineral levels of Mg, K, Cu, Fe, Mn, and Zn (Table 1). Limited data exist on the mineral content of rye bread [6,10,20,21,26,27]; none exists regarding the mineral content of maize/rye bread mixtures, thus results obtained for maize/rye bread can only be compared with rye and/or maize breads. Szymczycha-Madeja [10] reported mineral levels of Mg, Cu, Fe, Mn, and Zn in Polish rye bread that was similar to the concentrations found in this study for maize/rye bread.…”

Section: Resultsmentioning

confidence: 99%

“…Regarding minerals, bread also constitutes an important source of macro and micro elements [1,2,6,8,9,10]. In the human body, minerals play structural, catalytic, and regulatory functions.…”

Section: Introductionmentioning

confidence: 99%

“…Mineral content (mainly concerning calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorous (P), copper (Cu), iron (Fe), manganese (Mn), and zinc (Zn)) in white wheat bread from diverse geographical origins (Africa: Nigeria; Asia: Saudi Arabia, Egypt, India; Europe: Bulgaria, Finland, Serbia, Spain, Poland, Portugal, Turkey; America: Brazil, Chile, Ethiopia, Mexico, United States of America) is well reported in literature [1,6,8,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29] (Table 1). Also, studies regarding the mineral content of maize [9,12,21,25] and rye [6,10,20,21,26,27] breads were found in the literature but to a much lesser extent; no data was found for bread prepared with mixtures of maize and rye flours (Table 1). Frequently, bread has a high content of Na, since sodium chloride is added to improve flavor and texture but with possible negative side effects on human health when consumed in excess.…”

Section: Introductionmentioning

confidence: 99%

“…So far, scarce information exists regarding the mineral content of widely consumed Portuguese breads [6,21,26,31]. Furthermore, regardless of the country, studies that simultaneously include the characterization of several macro- and microelements in bread are still limited [9,10,13,16,17,20,21,23,28]. Regarding Portugal, there are only three studies that assessed the mineral content of breads [6,21,26], with only one including several macro- and microminerals [21].…”

Section: Introductionmentioning

confidence: 99%

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Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis

et al. 2019

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The chemical composition and daily mineral intake (DMI) of six macro (calcium, magnesium, sodium, potassium, phosphorous, and chloride) and four microminerals (copper, iron, manganese, and zinc) were determined in four types of Portuguese breads (white wheat, maize, wheat/maize, and maize/rye breads). Samples were processed with microwave assisted digestion and mineral composition was determined with a high-resolution continuum-source atomic absorption spectrometer with flame and graphite furnace. Bread contributes to an equilibrated diet since it is rich in several minerals (0.21 mg/100 g of copper in wheat bread to 537 mg/100 g of sodium in maize/rye bread). Maize/rye bread presented the highest content of all minerals (except phosphorous and chloride), while the lowest levels were mainly found in wheat bread. Median sodium concentrations (422–537 mg/100 g) represented more than 28% of the recommended daily allowance, being in close range of the maximum Portuguese limit (550 mg/100 g). Maize/rye bread exhibited the highest DMI of manganese (181%), sodium (36%), magnesium (32%), copper (32%), zinc (24%), iron (22%), potassium (20%), and calcium (3.0%). A Principal Component Analysis (PCA) model based on the mineral content allowed the differentiation among white wheat, maize, and maize/rye bread. Zinc, magnesium, manganese, iron, phosphorus, potassium, copper, and calcium proved to be good chemical markers to differentiate bread compositions.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis

et al. 2019

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“…A typical ICP-AES spectrometer, having practical resolution of the order of 0.03 nm, is known to tolerate 5-10 µg/mL residual U/Pu/Am/Th during the determination of the analytes at sub-ppm levels. On the other hand, a highresolution spectrometer, with a practical resolution of 0.005 nm, offers higher tolerance for residual amounts of the actinides (12,13). Therefore, with the acquisition of a high-resolution ICP sequential spectrometer and its subsequent adaptation for the determination of radiotoxic elements in a glove box environment, feasibility studies have been carried out to examine the tolerance limits in the presence of the matrix for rare earth determination.…”

Section: Introductionmentioning

confidence: 99%

Application of High-Resolution ICP Atomic Emission Spectrometer for Characterization of Radioactive Samples

Kumar¹

2015

At.Spectrosc.

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Development of an efficient and sensitive analytical method for the determination of copper at trace levels by slotted quartz tube atomic absorption spectrometry after vortex-assisted dispersive liquid-liquid microextraction in biota and water samples using a novel ligand

Zaman

Bakırdere

Kasa

et al. 2018

Environ Monit Assess

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This study describes the determination of trace levels of copper by slotted quartz tube atomic absorption spectrometry after dispersive liquid-liquid microextraction. A ligand synthesized from the reaction of salicylaldehyde and 1-naphthylamine was used to form coordinate copper complex prior to extraction. All parameters that influence the output of complex formation, extraction, and instrumental measurement were optimized to enhance the absorbance signal of copper. Under the optimum conditions, about 104-fold enhancement in sensitivity was recorded over the conventional flame atomic absorption spectrometer, corresponding to a 0.51 ng/mL detection limit. The percent relative standard deviation calculated for the lowest concentration (4.8%) indicated high precision for the experimental procedure. Accuracy and applicability of the optimum method were determined by performing spiked recovery tests on urine, lake water, and mineral water samples. Satisfactory recovery results were obtained between 82.2 and 106.3% at four different concentrations. Matrix matching method was also performed to increase the accuracy of quantification, and the percent recovery calculated for 175 ng/mL was 105.14%.

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Rapid method of element determination in rye crispbread by ICP OES

Cited by 11 publications

References 18 publications

Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis

Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis

Application of High-Resolution ICP Atomic Emission Spectrometer for Characterization of Radioactive Samples

Development of an efficient and sensitive analytical method for the determination of copper at trace levels by slotted quartz tube atomic absorption spectrometry after vortex-assisted dispersive liquid-liquid microextraction in biota and water samples using a novel ligand

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