Distinguishing between Natural and Industrial Lead in Consumer Products and Other Environmental Matrices

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.

Evaluation of raw soapstone (steatite) as adsorbent of trace elements present in Brazilian spirits

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.

Levels of inorganic constituents in raw nuts and seeds on the Swedish market

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.

Authentication of Kalix (N.E. Sweden) vendace caviar using inductively coupled plasma-based analytical techniques: Evaluation of different approaches

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.

Mass spectrometry in grape and wine chemistry. Part II: The consumer protection

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.

Authenticity of the traditional cypriot spirit "zivania" on the basis of 1h NMR spectroscopy diagnostic parameters and statistical analysis

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.

Trace element determination of Argentine wines using ETAAS and USN-ICP-OES

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.

Authenticity of the traditional cypriot spirit "zivania" on the basis of metal content using a combination of coupled plasma spectroscopy and statistical analysis

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.