Spectrometric determination of silicon in food and biological samples: an interlaboratory trial

Dyck, Kristien Van; Robberecht, H.; Cauwenbergh, Rudy Van; Deelstra, H.; Arnaud, Josiane; Willemyns, Lieve; Benijts, Frank; Centeno, José A.; Taylor, H W; Soares, Maria Elisa; Bastos, Maria de Lourdes; Ferreira, Margarida A.; D’Haese, Patrick C.; Lamberts, Ludwig V.; Hoenig, M.; Knapp, Günter; Lugowski, Stanislaw J.; Moëns, Luc; Riondato, Jörgen; Grieken, R. Van; Claes, Martine; Verheyen, Rudy; Clement, Lieve; Uytterhoeven, Marc

doi:10.1039/b000572j

Cited by 24 publications

(31 citation statements)

References 10 publications

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“…[12] To check accuracy of the AAS-technique, an interlaboratory trial on spectrometric determination of silicon in certain food items and biological samples was performed, because of the lack of certified reference material. [21,22] Mean Si-value (± SD) from water was 16.4 ± 1.0 mg/L (pj = 13, number of participating laboratories), from spinach after destruction 3.32 ± 0.15 mg/L (pj = 10) and from beer after destruction 8.65 ± 0.47 mg/L (Pj = 10). Precision of the procedure was checked by analyzing ten replicates of diluted destruction liquids and mean Si-values (± SD), were 28.2 ± 1.0 mg/kg flour, 4.51 ± 0.23 mg/kg spinach and 1.64 ± 0.05 mg/kg yoghurt (fresh weight).…”

Section: Silicon Determinationmentioning

confidence: 99%

Silicon in Foods: Content and Bioavailability

Robberecht¹,

Dyck²,

Bosscher³

et al. 2008

International Journal of Food Properties

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The silicon content of various foodstuffs marketed in Belgium was measured by a validated graphite furnace absorption spectrometric method. Dietary intake has been identified as the major source of silicon. However, data on its bioavailability remain scarce and insufficient. In vitro methods can provide an indication of bioavailability in case of lacking in vivo data. Bioavailability of silicon from different foodstuffs was estimated using an in vitro continuous flow gastroduodenal simulation method. The major food sources of silicon were unrefined grains, cereal products and root vegetables. The availabilities of silicon from, meat, milk and beers were high, whereas low availability was observed for seafood and cereal products. Plotting the availability data versus the total elemental silicon content of the foods revealed an exponential inverse relationship. The inverse relationship between silicon content and silicon availability was found in all foods, with the exception of various silicon containing drinks. Nevertheless, food categories classified as major silicon sources in the diet still appear to provide the highest absolute amounts of available silicon per 100 g of food including breakfast cereals, bread and baking products, and beers.

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Section: Silicon Determinationmentioning

confidence: 99%

Silicon in Foods: Content and Bioavailability

Robberecht¹,

Dyck²,

Bosscher³

et al. 2008

International Journal of Food Properties

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“…However, information related with the Si content of fruits, vegetables, and food materials is still less known (van Dyck et al 2000). Powell et al (2005) provide compositional data of Si component in various food products including Cucumis sativus Linn.…”

Section: Resultsmentioning

confidence: 99%

Silicon bioavailability in exocarp of Cucumis sativus Linn.

et al. 2017

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Scanning electron microscopy (SEM) and electron probe micro-analyzer (EPMA) techniques have been used to detect the silicon bioavailability in the exocarp of warty cucumber surface. Warts appear at the time of anthesis and are remnant part of spines/trichomes which on further fruit maturation abscised from the exocarp. Results of EPMA and phytolith analysis clearly revealed that the surface of exocarp (fruit) of Cucumis sativus Linn. containing warts has greater quantity of silicon as compared to the other part of the fruit. Besides silicon, some other elements were also found, on the fruit exocarp and its surrounding area. The other elements are magnesium (Mg), aluminum (Al), phosphorus (P), sulfur (S), potassium (K), calcium (Ca), iron (Fe), nickel (Ni), copper (Cu), and sodium. The percentage of silica is highest followed by Ni, Ca, Al, P, Mg, Fe, S, Cu, K, and Cl. Thus, this study clearly demonstrates that Cucumis sativus Linn. fruits which are used as salads and appetizers on daily basis are loaded with silicon and other useful elements and possess numerous health benefits.

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“…The room chosen for analysis should have limited access to ensure that silicon-containing dust in the environment is being circulated as little as possible. The number of manipulations must be limited, reagents for sample preparation and measurement be of high analytical grade and the use of glassware be avoided by all means (Van Dyck 1999). A careful pre-selection of the different items used for sample collection, storage and analysis (plastic test tubes, plastic pipette tips, stoppers, sample cups, etc.)…”

Section: 221mentioning

confidence: 99%

“…The concentration is assessed against aqueous standards. In view of the inherent complexity of the determination of silicon, there is an apparent need for certified reference material (CRM) to be used for quality control in silicon analysis (Lugowski et al 1998, Van Dyck et al 2000. The availability of a Second Generation Human Serum Reference Material that might be used for silicon analysis has also recently been reported (Riondato et al 1997).…”

Section: F-aas Dobbie 1982 Et-aasmentioning

confidence: 99%

“…In spite of the prominence of silicon as a mineral constituent of plants, it is not counted among the elements or nutrients considered "essential" (with exception of the algae where it is found essential for diatoms; Van Dyck 1999) for any terrestrial higher plants except members of the Equisetaceae. Nevertheless, ample evidence is presented that silicon plays a large role in plant growth, mineral nutrition, mechanical strength, and resistance to fungal diseases, herbivory, and adverse chemical conditions of the medium (Belanger et al 1995, Van Dyck 1999. Considering the element's slight solubility in water and its presence in most plants, it is not surprising that at least minute amounts of silicon may be found in most animal and human tissues and fluids.…”

Section: Introductionmentioning

confidence: 99%

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