A Practical Method for the Determination of Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn in Different Types of Vinegars by Microwave Induced Plasma Optical Emission Spectrometry


Ozbek N., Koca M., Akman S.

FOOD ANALYTICAL METHODS, vol.9, no.8, pp.2246-2250, 2016 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 8
  • Publication Date: 2016
  • Doi Number: 10.1007/s12161-016-0421-x
  • Journal Name: FOOD ANALYTICAL METHODS
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.2246-2250
  • Keywords: Microwave-induced plasma optical emission spectrometry, Vinegar, Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, Zn, LEAD

Abstract

A practical method was described for determining Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn in various vinegar samples using microwave induced plasma optical emission spectrometry (MIP OES). Prior to analysis, vinegar samples were diluted to appropriate volumes and then directly aspirated to the plasma. All determinations were performed using aqueous standards for calibration. The analytes added to the vinegar samples were recovered quantitatively (between 93 and 104 %). The LOD values for Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn were 0.62, 7.67, 4.55, 0.52, 1.22, 5.72, 1.32, 0.35, 2.42, and 26.0 mu g L-1, respectively. Finally, the analyte concentrations in various types of vinegar samples produced in Turkey were determined and found below maximum allowable values stated by the Turkish Food Codex.