Determination of essential elements (Cu, Fe and Zn) in juices of commercially available in Pakistan

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
Nusrat JalbaniAftab Kandhro

Abstract

In present work, the concentration of essential elements, copper (Cu), iron (Fe) and zinc (Zn) were measured in ten different juices, to evaluate whether the intakes of under study nutrients accomplished within recommended permissible levels. Flame atomic absorption spectrometry (FAAS) was used to estimate and evaluate the levels of essential elements such as Cu, Fe and Zn in ten juice samples. The elements were analyzed prior to microwave assisted acid digestion (MAD). For comparison purpose, wet acid digestion (CAD) method was used for determination of essential elements. The accuracy of proposed method was evaluated by performing addition-recovery experiments to prove the reliability of the method. All obtained analytical results by MAD and CAD showed a good agreement at a 95% confidence level. The detection limits of Cu, Fe and Zn were 22.7 microg/L, 3.85 microg/L and 3.05 microg/L. The dietary intakes of all three studied elements have also been estimated.

References

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Citations

Jun 28, 2012·Environmental Monitoring and Assessment·Mustafa SoylakErkan Yilmaz
Nov 10, 2011·Biological Trace Element Research·Victor Luiz Cordoba BragançaLourdes Z Zanoni
Sep 25, 2015·Journal of the Science of Food and Agriculture·Marta Is VeríssimoMaria Teresa Sr Gomes
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Saeed Akhtar

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