Comparison of Wet and Microwave Digestion Methods for the Determination of Copper, Iron and Zinc in Some Food Samples by
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Comparison of Wet and Microwave Digestion Methods for the Determination of Copper, Iron and Zinc in Some Food Samples by FAAS Orhan Acar 1 & Adalet Tunçeli 1 & Ali Rehber Türker 1
Received: 20 February 2016 / Accepted: 18 April 2016 # Springer Science+Business Media New York 2016
Abstract In this study, the effects of wet and microwave digestion methods for the determination of cupper (Cu), iron (Fe), and zinc (Zn) in standard reference materials (SRMs) and food samples by using flame atomic absorption spectrometry (FAAS) were investigated. HCl, HNO3, and HNO3 + H2O2 mixture were applied to the digestions of the SRMs (IRMM-804 rice flour, GBW 10010 rice, GBW 10011 wheat flour, 1567a wheat flour and 1571 orchard leaves) for optimization and validation of the method by using wet and microwave digestion systems. Concentrations of Cu, Fe and Zn in SRMs were determined by FAAS, and the lowest percent relative errors of analytes (from −2.5 % to +3.0 %) were obtained by using HNO3 + H2O2 mixture in the microwave digestion. Limit of detection (LOD) and limit of quantification (LOQ) values for analytes obtained by using HNO3 + H2O2 mixture in the microwave digestion were 14.5 and 48.3 μg L−1 for Cu, 16.4 and 54.6 μg L−1 for Fe, and 10.8 and 36.0 μg L−1 for Zn, respectively. The concentrations of Cu, Fe and Zn in food samples such as wheat flour, corn flour, rice flour and tahini were determined by FAAS using the HNO3 + H2O2 mixture in both wet and microwave digestion systems. It was observed that the results obtained with microwave digestion were higher than those of wet digestion. The concentrations of Cu, Fe and Zn in samples found by microwave digestion were compared with the maximum permissible values given in the Turkish standards, regulations and some literature values.
* Orhan Acar [email protected]
1
Chemistry Department, Faculty of Science, Gazi University, TR-06500 Ankara, Turkey
Keywords Copper . Iron . Zinc . Flame atomic absorption spectrometry . Digestion . Food samples
Introduction Determinations of copper (Cu), iron (Fe) and zinc (Zn) in food samples such as flour, starch, grape molasses and tahini consumed by the people are important since they play important roles in human biological systems or toxic nature (Saraçoğlu et al. 2009; Tokalıoğlu and Gürbüz 2010). Copper and zinc are known to be important essential elements for many biological systems with the functioning of different enzymes (Yılmaz and Soylak 2014). Iron is also an essential and important element for transportation of proteins and oxygen in metabolism (Aberoumand and Deokule 2009; Ferreira et al. 2008; Altundağ and Tüzen 2011). Presence of these metals at low concentrations in food samples is important in terms of human health, but excess amounts of them are also so harmful for the human body (Allen et al. 2006a; Ferreira et al. 2008; Saraçoğlu et al. 2009; Tokalıoğlu and Gürbüz 2010). Cu, Fe and Zn may be found in foods either depending on cultivation place and property of plants naturally or by contamination during industrial process
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