Assessment of Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Cd, and Pb concentrations in gluten-free foods from Saudi Arabia by inductively coupled plasma mass spectrometry
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Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Perkin - Elmer Corp.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The levels of arsenic, cadmium, chromium, cobalt, copper, iron, lead, manganese, nickel, and zinc in some glutenfree food samples used for celiac disease patients have been determined after microwave digestion by inductively coupled plasma mass spectrometry (ICP-MS). The concentrations were found in the range of 0.09-0.66 (As), 2.9-6.6 (Cd), 4.7-100.3 (Cr), 866-2009 (Co), 0.043-0.26 (Cu), 3.2-17.4 (Fe), 1.4-10.5 (Pb), 12.9-41.3 (Mn), 0.35-0.46 (Ni) and 0.021-0.268 (Zn) mg kg1. The detection limits for As, Cd, Cr, Co, Cu, Fe, Pb, Mn, Ni, and Zn were 0.33, 0.009, 0.26, 0.041, 0.17, 1.36, 0.025, 0.061, 0.042, and 0.29 mg kg-1, respectively. The accuracy of the method was confirmed by analysis of the standard reference material SRM 1568a Rice Flour. The results were compared with related works published for gluten-free foods used around the world and it was found that the Mn and Fe levels obtained in this study were at higher levels. The highest Ni, Co, Fe, and Cr levels were in Rice Flicks. The lowest Mn, Co, Zn, As, and Cd levels were in the Rice Thins samples. A hierarchical cluster analysis of the results was performed to identify similarities between the food samples based on element component. Symptoms of celiac disease are diarrhea, bloating, abdominal pain, constipation, muscular disturbances, headaches, migraines, and bone or joint pain (18). Inductively coupled plasma mass spectrometry (ICP-MS) is a powerful instrumental detection technique for trace elements in environmental samples including food samples. This technique is preferred to atomic absorption spectrometry (AAS) and inductively coupled plasma atomic emission spectrometry (ICP-AES) due to its lower detection limits for analyte elements in comparison to AAS and ICP-AES (14, 19, 20). According to our literature survey, no study has been reported on the metal content of gluten-free food samples from Saudi Arabia after microwave digestion. This pilot study is the first on this subject. In the present work, the trace element concentrations of some gluten-free foods from Saudi Arabia were determined by ICP-MS after microwave digestion. The accuracy of the method was confirmed by analysis of the standard reference material SRM 1568a Rice Flour. The hierarchical cluster analysis of the results was also investigated to identify similarities between food samples based on element components.
Açıklama
Anahtar Kelimeler
Kaynak
Atomic Spectroscopy
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
36
Sayı
6
