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Flegal AR, Odigie KO. Distinguishing between Natural and Industrial Lead in Consumer Products and Other Environmental Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12810-12819. [PMID: 32078325 DOI: 10.1021/acs.jafc.9b07848] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
California's Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65) was designed to protect the state's populace from exposures to toxic levels of chemicals in consumer products, including foods, by requiring businesses to warn the public about any of those hazards. There is, however, one qualification in the legislation, which is that warnings are not required if the source of that contamination is natural, as opposed to industrial. That qualification is especially problematic for lead because "natural" and "industrial" lead have a common origin and behave the same in the environment and industrial lead contamination has been pandemic for millennia. As a result of that historic and ongoing contamination, ambient lead levels in the biosphere may be orders of magnitude above natural levels, limiting comparisons of "natural" versus "industrial" lead concentrations in products. Further complicating those comparisons are reports of erroneously high measurements of lead concentrations in the biosphere as a result of sample contamination during collection, storage, and analysis. Some of those problems may be addressed with measurements of lead concentrations using rigorous trace metal clean techniques. These techniques often yield lead concentrations that are below the Act's maximum exposure in foods and non-foods of 0.5 μg/day, eliminating the need for a public alert. Those techniques have also been used to derive natural lead concentrations in a few organisms (marine fish, humans, rats, and dandelions), which range from 2- to 100-fold below ambient levels. However, extrapolating from those few determinations to establish natural lead levels in other organisms is complicated and often inappropriate. Complementary stable lead isotopic composition measurements have also been used to estimate the percent of natural and industrial lead in some consumer products, including foods, wine, and dietary supplements. These measurements, however, require the isotopic compositions of both the "natural" and "industrial" lead end members, which may be poorly defined. In addition, the global market has further complicated identification of the "industrial" lead end member, because lead contamination of foods can occur during production, harvesting, storage, shipping, processing, and packaging, which can happen in different locales within a country, different countries, and even different continents.
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Affiliation(s)
- A Russell Flegal
- Environmental Toxicology, University of California, Santa Cruz, Santa Cruz, California 96064, United States
| | - Kingsley O Odigie
- Earth and Planetary Sciences, University of California, Riverside, Riverside, California 92521, United States
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Epova EN, Bérail S, Séby F, Barre JP, Vacchina V, Médina B, Sarthou L, Donard OF. Potential of lead elemental and isotopic signatures for authenticity and geographical origin of Bordeaux wines. Food Chem 2020; 303:125277. [DOI: 10.1016/j.foodchem.2019.125277] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/05/2019] [Accepted: 07/28/2019] [Indexed: 11/28/2022]
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Louvera Silva KA, da Costa Fernandes I, Bearzoti E, Milani RF, Morgano MA, Quintaes KD. Evaluation of raw soapstone (steatite) as adsorbent of trace elements present in Brazilian spirits. Food Chem 2016; 200:83-90. [PMID: 26830564 DOI: 10.1016/j.foodchem.2016.01.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Revised: 12/27/2015] [Accepted: 01/06/2016] [Indexed: 10/22/2022]
Abstract
The impact of soapstone (steatite) upon inorganic element contaminant concentrations in alcoholic beverages was investigated. Concentrations of As, Cd, Cu, Ni and Pb levels in 8 Brazilian spirits plus an alcoholic simulant were initially measured, and then measured following each 24h cycle of exposure to raw soapstone cups, for a total of 4 cycles/sample. The results were compared to the levels established by Brazilian and German regulations. The contact between the spirits and the soapstone reduced the Cu content by up to 50.4% and increased the Ni content by up to 622.2%, especially in the first contact cycle. The exposure of spirits to the soapstone exhibits a linear reduction in the Pb content (18.3-54.5%) while As and Cd levels remained unaltered throughout the experiments. In conclusion, crude soapstone in contact with alcoholic solutions acts as an adsorbent of trace elements (Cu and Pb) while releasing Ni.
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Affiliation(s)
- Karine Aparecida Louvera Silva
- Ouro Preto Federal University (UFOP), Nutrition School (ENUT), Campus Morro do Cruzeiro, s/n, Ouro Preto, MG 35400-000, Brazil.
| | - Isabela da Costa Fernandes
- Ouro Preto Federal University (UFOP), Nutrition School (ENUT), Campus Morro do Cruzeiro, s/n, Ouro Preto, MG 35400-000, Brazil.
| | - Eduardo Bearzoti
- Ouro Preto Federal University (UFOP), Statistic Department (DEEST), Campus Morro do Cruzeiro, s/n, Ouro Preto, MG 35400-000, Brazil.
| | | | | | - Kesia Diego Quintaes
- Ouro Preto Federal University (UFOP), Nutrition School (ENUT), Campus Morro do Cruzeiro, s/n, Ouro Preto, MG 35400-000, Brazil.
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Peña Crecente RM, Lovera CG, García JB, Latorre CH, Martín SG. Ultrasound-assisted magnetic solid-phase extraction for the determination of some transition metals in Orujo spirit samples by capillary electrophoresis. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.101] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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A New and Simple Method for the Simultaneous Determination of Fe, Cu, Pb, Zn, Bi Cr, Mo, Se, and Ni in Dried Red Grapes Using Differential Pulse Polarography. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-014-9937-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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6
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Szymczycha-Madeja A, Welna M, Jamroz P, Lesniewicz A, Pohl P. Advances in assessing the elemental composition of distilled spirits using atomic spectrometry. Trends Analyt Chem 2015. [DOI: 10.1016/j.trac.2014.09.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Georgiou CA, Danezis GP. Elemental and Isotopic Mass Spectrometry. ADVANCED MASS SPECTROMETRY FOR FOOD SAFETY AND QUALITY 2015. [DOI: 10.1016/b978-0-444-63340-8.00003-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Evaluation of the multi-element capabilities of collision/reaction cell inductively coupled plasma–mass spectrometry in wine analysis. Talanta 2014; 128:379-85. [DOI: 10.1016/j.talanta.2014.05.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 04/29/2014] [Accepted: 05/05/2014] [Indexed: 11/22/2022]
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Rodrigues SM, Otero M, Alves AA, Coimbra J, Coimbra MA, Pereira E, Duarte AC. Elemental analysis for categorization of wines and authentication of their certified brand of origin. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.12.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Grindlay G, Mora J, Gras L, de Loos-Vollebregt MT. Atomic spectrometry methods for wine analysis: A critical evaluation and discussion of recent applications. Anal Chim Acta 2011; 691:18-32. [DOI: 10.1016/j.aca.2011.02.050] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Revised: 02/15/2011] [Accepted: 02/17/2011] [Indexed: 11/16/2022]
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Brunner M, Katona R, Stefánka Z, Prohaska T. Determination of the geographical origin of processed spice using multielement and isotopic pattern on the example of Szegedi paprika. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1314-7] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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A new method for the simultaneous determination of Fe(III), Cu(II), Pb(II), Zn(II), Cd(II), and Ni(II) in wine using differential pulse polarography. J APPL ELECTROCHEM 2009. [DOI: 10.1007/s10800-009-9915-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Galgano F, Favati F, Caruso M, Scarpa T, Palma A. Analysis of trace elements in southern Italian wines and their classification according to provenance. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2008.01.015] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Grindlay G, Mora J, Maestre S, Gras L. Application of a microwave-based desolvation system for multi-elemental analysis of wine by inductively coupled plasma based techniques. Anal Chim Acta 2008; 629:24-37. [DOI: 10.1016/j.aca.2008.09.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2008] [Revised: 09/08/2008] [Accepted: 09/08/2008] [Indexed: 10/21/2022]
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Barciela J, Vilar M, García-Martín S, Peña RM, Herrero C. Study on different pre-treatment procedures for metal determination in Orujo spirit samples by ICP-AES. Anal Chim Acta 2008. [DOI: 10.1016/j.aca.2008.08.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rodushkin I, Engström E, Sörlin D, Baxter D. Levels of inorganic constituents in raw nuts and seeds on the Swedish market. THE SCIENCE OF THE TOTAL ENVIRONMENT 2008; 392:290-304. [PMID: 18155749 DOI: 10.1016/j.scitotenv.2007.11.024] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2007] [Revised: 11/14/2007] [Accepted: 11/19/2007] [Indexed: 05/25/2023]
Abstract
The levels of approximately 70 elements were determined in different culinary nuts (hazelnuts, walnuts, almonds, bitter almonds, pecans, cashews, Brazil nuts, pistachios, pine nuts, peanuts and coconuts) and seeds (pumpkin and sunflower) available on the Swedish market. The study was limited to raw, virtually unprocessed nuts and seeds (both shelled and unshelled) excluding mixed, roasted or salted products. In total, 44 products from different suppliers were analyzed, with the number of samples per nut/seed variety reflecting the availability of unprocessed products in retail outlets, varying from two for bitter almonds and pistachios to six for hazelnuts and walnuts. This selection includes samples from at least 11 different countries of origin. The optimized analytical procedure consists of microwave-assisted sample digestion using a HNO3/HF mixture, followed by multi-elemental analysis by double focusing, sector field inductively coupled plasma mass spectrometry. The analyses were accompanied by rigorous quality control measures including thorough control of potential sample contamination at all analytical stages, participation in inter-laboratory performance assessment schemes, and the analysis of certified reference materials of plant origin. Concentrations thus obtained were compared with data from product labels (where available), food composition tables and other relevant surveys, demonstrating, depending on the elements in question, close agreement as well as considerable differences.
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Affiliation(s)
- I Rodushkin
- Division of Applied Geology, Luleå University of Technology, S-971 87 Luleå, Sweden.
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Rodushkin I, Bergman T, Douglas G, Engström E, Sörlin D, Baxter DC. Authentication of Kalix (N.E. Sweden) vendace caviar using inductively coupled plasma-based analytical techniques: Evaluation of different approaches. Anal Chim Acta 2007; 583:310-8. [PMID: 17386561 DOI: 10.1016/j.aca.2006.10.038] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2006] [Revised: 10/19/2006] [Accepted: 10/26/2006] [Indexed: 10/23/2022]
Abstract
Different analytical approaches for origin differentiation between vendace and whitefish caviars from brackish- and freshwaters were tested using inductively coupled plasma double focusing sector field mass spectrometry (ICP-SFMS) and multi-collector inductively coupled plasma mass spectrometry (MC-ICP-MS). These approaches involve identifying differences in elemental concentrations or sample-specific isotopic composition (Sr and Os) variations. Concentrations of 72 elements were determined by ICP-SFMS following microwave-assisted digestion in vendace and whitefish caviar samples from Sweden (from both brackish and freshwater), Finland and USA, as well as in unprocessed vendace roe and salt used in caviar production. This data set allows identification of elements whose contents in caviar can be affected by salt addition as well as by contamination during production and packaging. Long-term method reproducibility was assessed for all analytes based on replicate caviar preparations/analyses and variations in element concentrations in caviar from different harvests were evaluated. The greatest utility for differentiation was demonstrated for elements with varying concentrations between brackish and freshwaters (e.g. As, Br, Sr). Elemental ratios, specifically Sr/Ca, Sr/Mg and Sr/Ba, are especially useful for authentication of vendace caviar processed from brackish water roe, due to the significant differences between caviar from different sources, limited between-harvest variations and relatively high concentrations in samples, allowing precise determination by modern analytical instrumentation. Variations in the 87Sr/86Sr ratio for vendace caviar from different harvests (on the order of 0.05-0.1%) is at least 10-fold less than differences between caviar processed from brackish and freshwater roe. Hence, Sr isotope ratio measurements (either by ICP-SFMS or by MC-ICP-MS) have great potential for origin differentiation. On the contrary, it was impossible to differentiate between Swedish caviar processed from brackish water roe and Finnish freshwater caviar based solely on 187Os/188Os ratios.
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Affiliation(s)
- I Rodushkin
- Division of Applied Geology, Luleå University of Technology, S-971 87 Luleå, Sweden.
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Flamini R, Panighel A. Mass spectrometry in grape and wine chemistry. Part II: The consumer protection. MASS SPECTROMETRY REVIEWS 2006; 25:741-74. [PMID: 16555227 DOI: 10.1002/mas.20087] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Controls in food industry are fundamental to protect the consumer health. For products of high quality, warranty of origin and identity is required and analytical control is very important to prevent frauds. In this article, the "state of art" of mass spectrometry in enological chemistry as a consumer safety contribute is reported. Gas chromatography-mass spectrometry (GC/MS) and liquid-chromatography-mass spectrometry (LC/MS) methods have been developed to determine pesticides, ethyl carbamate, and compounds from the yeast and bacterial metabolism in wine. The presence of pesticides in wine is mainly linked to the use of dicarboxyimide fungicides on vineyard shortly before the harvest to prevent the Botrytis cinerea attack of grape. Pesticide residues are regulated at maximum residue limits in grape of low ppm levels, but significantly lower levels in wine have to be detected, and mass spectrometry offers effective and sensitive methods. Moreover, mass spectrometry represent an advantageous alternative to the radioactive-source-containing electron capture detector commonly used in GC analysis of pesticides. Analysis of ochratoxin A (OTA) in wine by LC/MS and multiple mass spectrometry (MS/MS) permits to confirm the toxin presence without the use of expensive immunoaffinity columns, or time and solvent consuming sample derivatization procedures. Inductively coupled plasma-mass spectrometry (ICP/MS) is used to control heavy metals contamination in wine, and to verify the wine origin and authenticity. Isotopic ratio-mass spectrometry (IRMS) is applied to reveal wine watering and sugar additions, and to determine the product origin and traceability.
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Affiliation(s)
- Riccardo Flamini
- CRA, Istituto Sperimentale per la Viticoltura, Viale XXVIII Aprile 26, I-31015 Conegliano (TV), Italy.
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Soufleros E, Mygdalia S, Natskoulis P. Production process and characterization of the traditional Greek fruit distillate “Koumaro” by aromatic and mineral composition. J Food Compost Anal 2005. [DOI: 10.1016/j.jfca.2004.06.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Rodushkin I, Magnusson A. Aluminium migration to orange juice in laminated paperboard packages. J Food Compost Anal 2005. [DOI: 10.1016/j.jfca.2003.12.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Petrakis P, Touris I, Liouni M, Zervou M, Kyrikou I, Kokkinofta R, Theocharis CR, Mavromoustakos TM. Authenticity of the traditional cypriot spirit "zivania" on the basis of 1h NMR spectroscopy diagnostic parameters and statistical analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:5293-303. [PMID: 15969510 DOI: 10.1021/jf0495800] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
A previous publication (Kokkinofta et al. J. Agric. Food Chem. 2003, 51, 6233-6239) discussed the use of inductively coupled plasma spectroscopy to differentiate between the traditional Cypriot alcoholic beverage zivania and other spirits similar in alcoholic content collected from different countries. In the present paper (1)H NMR spectroscopy is applied to confirm the previous conclusions and to obtain additional physical-chemical characteristics that may be used to differentiate zivania from other similar beverages. NMR spectroscopy gave a satisfactory degree of prediction and classification between zivanias and other distillings. The validity of quantification of the method was tested using comparative GC data. It appears that chemical analysis can be very helpful for identifying the unique geological and climatic conditions existing in the island of Cyprus that lead to an authentic product.
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Affiliation(s)
- Panos Petrakis
- National Agriculture Research Foundation, Institute of Mediteranean Forest Research-Athens, Laboratory of Entomology, Ilissia, Greece
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Lara R, Cerutti S, Salonia JA, Olsina RA, Martinez LD. Trace element determination of Argentine wines using ETAAS and USN-ICP-OES. Food Chem Toxicol 2005; 43:293-7. [PMID: 15621342 DOI: 10.1016/j.fct.2004.10.004] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2004] [Accepted: 10/16/2004] [Indexed: 10/26/2022]
Abstract
The objective of this work was to develop a method to determine the metal content in wine samples from the province of Mendoza in Argentina. Ten samples of white wine and 10 samples of red wine available in the supermarket were analyzed for the metals aluminium, cadmium, calcium, chromium, copper, iron, nickel, lead and zinc by electrothermal atomic spectrometry (ETAAS) and ultrasonic nebulization was coupled to inductively coupled plasma optical emission spectrometry (USN-ICP-OES). The aluminium, cadmium, calcium, copper, iron, lead, zinc, chromium concentrations were between 17.0-18.0 microg l(-1), 1.0-4.7microg l(-1), 10.0-15.0 mg l(-1), 23.0-28.0 microg l(-1), 480-790 microg l(-1), 50-90 microg l(-1), 24-130 microg l(-1), and <0.2-6.25 microg l(-1), respectively. The levels compare well with those reported for similar wines from some other parts of the world. A significant aspect in this paper is the samples mineralization step, which allowed the direct determination of the metals. Concerning to the Cd determination, a refluxing digestion system was used for the pretreatment of the samples.
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Affiliation(s)
- R Lara
- Facultad de Ingeniería, Instituto de Investigaciones Mineras, Universidad Nacional de San Juan, Av. Libertador 1109 (Oeste), 5400 San Juan, Argentina
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Soufleros E, Mygdalia AS, Natskoulis P. Characterization and safety evaluation of the traditional Greek fruit distillate “Mouro” by flavor compounds and mineral analysis. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.11.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Kokkinofta R, Petrakis PV, Mavromoustakos T, Theocharis CR. Authenticity of the traditional cypriot spirit "zivania" on the basis of metal content using a combination of coupled plasma spectroscopy and statistical analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:6233-6239. [PMID: 14518949 DOI: 10.1021/jf034476o] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Sixty-eight alcoholic beverages ranging in alcoholic degree between 40 and 55 from different countries were analyzed for their 16 most abundant metal elements using inductively coupled plasma (ICP) spectroscopy. The results were analyzed statistically using two different types of analytical methods: canonical discriminant analysis and classification binary trees. The aim of this study was to investigate which of the metals analyzed constitute diagnostic parameters that establish authenticity of the traditional Cypriot spirit zivania. The two statistical methods revealed that Mg, Zn, and Cu are promising distinctive parameters capable of differentiating zivania from other spirits similar in alcoholic degree. It is believed that this differentiation in metals between the alcoholic beverages examined is related to the unique geological and climatic conditions existing on the island of Cyprus.
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Affiliation(s)
- Rebecca Kokkinofta
- Porous Solids Group, Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus
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Affiliation(s)
- Diane Beauchemin
- Department of Chemistry, Queen's University, Kingston, Ontario, Canada
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