Method development for the determination of calcium, copper, magnesium, manganese, iron, potassium, phosphorus and zinc in different types of breads by microwave induced plasma-atomic emission spectrometry

Ozbek N., Akman S.

FOOD CHEMISTRY, vol.200, pp.245-248, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 200
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodchem.2016.01.043
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.245-248
  • Keywords: Microwave induced plasma-atomic emission spectrometry, Bread, Elemental determination, FOODS
  • Istanbul Technical University Affiliated: Yes


A novel method was developed for the determination of calcium, magnesium, potassium, iron, copper, zinc, and manganese and phosphorous in various kinds of breads samples sold in Turkey by microwave plasma-atomic emission spectrometry (MIP-AES). Breads were dried at 100 degrees C for one day, ground thoroughly and then digested using nitric acid/hydrogen per oxide (3:1). The analytes in certified reference wheat flour and maize flour samples were determined in the uncertainty limits of the certified values as well as the analytes added to the mixture of ground bread and acid mixture prior to digestion were recovered quantitatively (>90%). Therefore, all determinations were made by linear calibration technique using aqueous standards. The LOD values for Ca, Cu, Fe, K, Mg, Mn, P and Zn were 13.1, 0.28, 4.47, 118, 1.10, 0.41, 7550 and 3.00 ng mL (1), respectively. No spectral interference was detected at the working wavelengths of the analytes. (C) 2016 Elsevier Ltd. All rights reserved.