NDLI: Direct and Simultaneous Determination of Copper and Iron in Flours by Solid Sample Analysis and High-Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrometry

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Direct and Simultaneous Determination of Copper and Iron in Flours by Solid Sample Analysis and High-Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrometry

Content Provider	Springer Nature Link
Author	Santos, Liz O. dos Brandao, Geovani C. Santos, Ana M. P. dos Ferreira, Sergio L. C. Lemos, Valfredo A.
Copyright Year	2016
Abstract	In this work, a simple, fast, and robust method was developed for the direct and simultaneous determination of copper and iron in flours using solid sample analysis and high-resolution continuum source graphite furnace atomic absorption spectrometry. The secondary lines at 217.894 and 217.812 nm were used for all simultaneous measurements of copper and iron, respectively. The pyrolysis and atomization temperatures were of 1400 and 2400 °C, respectively, and no chemical modifier was necessary. The slope of calibration curve obtained, using the rice flour certified reference material (NIST 1568a) as solid standard, presented no significant difference when compared with the slope of external calibration curve using aqueous standard, at 95 % confidence level. Under these conditions, the limits of quantification obtained were 0.38 (Cu) and 0.11 (Fe) mg kg$^{−1}$, respectively. The relative standard deviations (RSD) varied from 0.5 to 14 % for copper and from 4.9 to 17 % for iron. The method accuracy was confirmed by analysis of two certified reference materials, rice flour NIST 1568a and wheat flour NIST 1567a, and the results were in agreement with the certified values, at 95 % confidence level. The proposed method was applied for the analysis of flour samples (corn, wheat, and white bean), both of conventional and organic cultivation. The concentration values varied in the range of 0.6–5.9 mg kg$^{−1}$ for copper and of 2.6–50.4 mg kg$^{−1}$ for iron. The iron concentrations in all samples analyzed were not in agreement with the value established by the Brazilian legislation, which is of 42 mg of iron per kilogram of flour.
Starting Page	469
Ending Page	476
Page Count	8
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	10
Issue Number	2
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2016-07-14
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Direct analysis of solid sample Simultaneous determination Copper and iron determination Flours analysis High-resolution continuum source graphite furnace atomic absorption spectrometry Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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