Determination of boron in Turkish wines by microwave plasma atomic emission spectrometry

Ozbek N., Akman S.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.61, no.2, pp.532-535, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 61 Issue: 2
  • Publication Date: 2015
  • Doi Number: 10.1016/j.lwt.2014.11.047
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.532-535
  • Keywords: Boron, Microwave plasma-atomic emission, spectrometry, Wine, ABSORPTION-SPECTROMETRY, ZIRCONIUM
  • Istanbul Technical University Affiliated: Yes


Boron in various Turkish red wine and white wine samples was determined by microwave plasma-atomic emission spectrometry (MP-AES) at 249.677 nm. MP-AES is a novel instrument which provides a low-cost analysis based on a micro-wave plasma generated with nitrogen. Wine samples were not pre-treated prior to analysis. The recovery rate of boron added to the 1:1 diluted wine samples was around 80% which showed interference due to the matrix of the wine samples. Therefore standard addition method was used for quantifications. The limit of detection and limit of quantification were 0.08 and 0.28 mu g mL(-1), respectively. A satisfactory linearity (r(2) > 0.999) was obtained up to 10 mg L-1 of boron. The range of boron concentrations in various wine samples was 4.2-10.8 mg L-1. (C) 2014 Elsevier Ltd. All rights reserved.