Development of an Alkaline Method for the Determination of Cu, Mo, and Zn in Beef Samples
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Development of an Alkaline Method for the Determination of Cu, Mo, and Zn in Beef Samples Fiorella Iaquinta 1 & Florencia Tissot 1 Ignacio Machado 1
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Lucimar Lopes Fialho 2
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Joaquim A. Nóbrega 2
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Mariela Pistón 1
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Received: 6 June 2020 / Accepted: 22 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract An alkaline sample treatment using tetramethylammonium hydroxide was optimized and validated for the determination of Cu, Mo, and Zn in beef samples from Uruguay, aiming to contribute to the food quality evaluation of this product. The optimization of the developed method was performed by means of multivariate experiments. Copper and Zn were determined by flame atomic absorption spectrometry and Mo was determined by electrothermal atomic absorption spectrometry. The proposed method consisted of adding 5.0 mL of ultrapure water to 0.25 g of the sample, followed by 1.5 mL of tetramethylammonium hydroxide 25% w w−1 and 60 min at 85 °C in a water bath. After centrifuging, the obtained solution can be used for the analytical determinations of the three elements. Certified reference materials were analyzed and a comparison with microwave-assisted acid digestion was performed to guarantee reliability. At the 95% significance level, the obtained results were statistically equivalent to the certified values and to those obtained by total acid digestion for all the studied elements. Analytical precision expressed as relative standard deviation was less than 8% in all cases. Copper, Mo, and Zn were determined in Uruguayan beef samples using the proposed alkaline method. Besides, novel information concerning Mo levels was presented in this work. Keywords Beef . Micronutrients . Alkaline sample treatment . Atomic absorption spectrometry
Introduction Beef is an important source of proteins with high biological value. It provides all the essential amino acids required for the proper development and maintenance of vital functions. Since the human organism is not able to synthesize these essential amino acids, they must be available through the diet. Beef is also a good source of micronutrients such as vitamins, minerals, and trace elements, which are often limiting in the diet (Alfaia et al. 2013). From an economic point of view, according to the latest statistics published by the National Meat Institute (INAC), * Mariela Pistón [email protected] * Ignacio Machado [email protected] 1
Grupo de Análisis de Elementos Traza y Desarrollo de Estrategias Simples para Preparación de Muestras (GATPREM). Graduate Program in Chemistry. Facultad de Química, Universidad de la República, Montevideo, Uruguay
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Grupo de Análise Instrumental Aplicada (GAIA), Departamento de Química, Universidade Federal de São Carlos, São Carlos, SP, Brazil
about 81% of Uruguay’s meat exports correspond to beef (INAC 2020). Besides, Uruguay is one of the higher meat consumers in the world, with 97.7 kg/inhabitant per year considering bovine, ovine, avian, and porcine species. Beef consumption is about 56.9 k
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