NDLI: Determination of Total Concentrations and Chemical and Physical Fractionation Forms of Manganese in Infusions of Ground Coffees

Content Provider	Springer Nature Link
Author	Pohl, Pawel Stelmach, Ewelina Szymczycha Madeja, Anna
Copyright Year	2013
Abstract	A simple and fast method of the determination of total Mn in infusions of ground coffees was proposed and included the acidification of infusions with HNO$_{3}$ followed by the analysis by flame atomic absorption spectrometry. The method provided the precision and the accuracy better than 3 %. In addition, chemical and physical fractionation patterns of Mn in coffee infusions were assessed using solid phase extraction and ultrafiltration-based procedures, respectively. It was found that Mn in infusions of ground coffees is predominantly present in the form of cationic (64–81 % of the total content) low molecular weight (61–68 % of the total content) species. This points out that this metal is highly bioaccessible from the coffee brew.
Starting Page	676
Ending Page	682
Page Count	7
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	7
Issue Number	3
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2013-07-23
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Coffee Mn Fractionation Solid phase extraction Ultrafiltration Flame 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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Determination of Total Concentrations and Chemical and Physical Fractionation Forms of Manganese in Infusions of Ground Coffees