Determination of Lead, Cadmium, Copper, and Zinc Content in Commercial Iranian Vinegars Using Stripping Chronopotentiometry

Flame atomic absorption spectrometry combined with surface-modified magnetic mesoporous silica microspheres by polyethyleneimine for enrichment, isolation and determination of Cu2+ in preserved eggs after high-temperature digestion

A new efficient magnetic solid-phase extractant based on a surface-modified magnetic mesoporous silica microsphere referred as MMSM-PEI was synthesised and used for the enrichment and isolation of copper ions (Cu²⁺) in preserved eggs. The physicochemical properties and morphology of MMSM-PEI were characterized by X-ray diffraction (XRD) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), vibration sample magnetometry (VSM), scanning electron microscopy (SEM) and thermos-gravimetric analyses (TGA). The concentrations of trace Cu²⁺ in the preserved egg were determined by flame atomic absorption spectroscopy (FAAS). The effects of important parameters were examined. The most suitable pH values and temperature for adsorbing Cu²⁺ were 6.5 and 25 °C, respectively. According to the determination of Cu²⁺ in egg white, egg yolk and the outer coating mixture (TOCM) of preserved eggs, the spiked recovery and RSD were 94.1-103.8% and 0.96-4.35%, respectively. The limit of detection (LOD) and the limit of quantitation (LOQ) were 0.14 mg/kg and 0.46 mg/kg, respectively. The developed method improved the sensitivity and accuracy of FAAS for the determination of Cu²⁺ and it could be applied to the determination of trace Cu²⁺ in real samples.

Copper Complexing Capacity and Trace Metal Content in Common and Balsamic Vinegars: Impact of Organic Matter

Complex formation is among the mechanisms affecting metal bioaccessibility. Hence, the quantification of organic metal complexation in food items is of interest. Organic ligands in solutions of environmental and/or food origin function as buffering agents against small changes in dissolved metal concentrations, being able to maintain free metal ion concentrations below the toxicity threshold. Organic matter in vinegars consists of bioactive compounds, such as polyphenols, Maillard reaction endproducts, etc., capable of complexing metal ions. Furthermore, transition metal ions are considered as micronutrients essential for living organisms exerting a crucial role in metabolic processes. In this study, differential pulse anodic stripping voltammetry (DPASV), a sensitive electrochemical technique considered to be a powerful tool for the study of metal speciation, was applied for the first time in vinegar samples. The concentrations of Cu complexing ligands (L_T) in 43 vinegars retailed in Greece varied between 0.05 and 52 μM, with the highest median concentration determined in balsamic vinegars (14 μM), compared to that of common vinegars (0.86 μM). In 21% of the vinegar samples examined, L_T values were exceeded by the corresponding total Cu concentrations, indicating the presence of free Cu ion and/or bound within labile inorganic/organic complexes. Red grape balsamic vinegars exhibited the highest density of Cu ligands per mass unit of organic matter compared to other foodstuffs such as herbal infusions, coffee brews, and beers. Among the 16 metals determined in vinegars, Pb is of particular importance from a toxicological point of view, whereas further investigation is required regarding potential Rb biomagnification.