Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100405 |
Resumo: | Abstract The aim of this work was to develop and validate methodology to reduce the digestion time and reagent consumption in the determination of minerals in maize flour. The standard methodology employed in Brazil is that described by AOAC. It consists of the calcination of the sample at high temperatures for a long period of time, making the process expensive and slow. In this work, a wet sample digestion method using HNO3 was employed, heating on a block digester with final dissolution in an ultrasonic bath. The validation tests involved linearity and working range studies, and the determination of the detection and quantification limits, accuracy and precision. The sample digestion time was 1:30 h and the percent recoveries for the metals were 93% for Ca, 98% for Cu, 110% for Fe, 97% for Mg, 101% for Mn and 106% for Zn. |
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Brazilian Journal of Food Technology |
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Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumptionMetalsMaize flourAcid digestionSonificationAbstract The aim of this work was to develop and validate methodology to reduce the digestion time and reagent consumption in the determination of minerals in maize flour. The standard methodology employed in Brazil is that described by AOAC. It consists of the calcination of the sample at high temperatures for a long period of time, making the process expensive and slow. In this work, a wet sample digestion method using HNO3 was employed, heating on a block digester with final dissolution in an ultrasonic bath. The validation tests involved linearity and working range studies, and the determination of the detection and quantification limits, accuracy and precision. The sample digestion time was 1:30 h and the percent recoveries for the metals were 93% for Ca, 98% for Cu, 110% for Fe, 97% for Mg, 101% for Mn and 106% for Zn.Instituto de Tecnologia de Alimentos - ITAL2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100405Brazilian Journal of Food Technology v.21 2018reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.9117info:eu-repo/semantics/openAccessKelte Filho,IrineoButik,MarianeJaski,Ana CarolineQuináia,Sueli Pércioeng2017-10-20T00:00:00Zoai:scielo:S1981-67232018000100405Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2017-10-20T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption |
title |
Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption |
spellingShingle |
Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption Kelte Filho,Irineo Metals Maize flour Acid digestion Sonification |
title_short |
Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption |
title_full |
Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption |
title_fullStr |
Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption |
title_full_unstemmed |
Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption |
title_sort |
Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption |
author |
Kelte Filho,Irineo |
author_facet |
Kelte Filho,Irineo Butik,Mariane Jaski,Ana Caroline Quináia,Sueli Pércio |
author_role |
author |
author2 |
Butik,Mariane Jaski,Ana Caroline Quináia,Sueli Pércio |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Kelte Filho,Irineo Butik,Mariane Jaski,Ana Caroline Quináia,Sueli Pércio |
dc.subject.por.fl_str_mv |
Metals Maize flour Acid digestion Sonification |
topic |
Metals Maize flour Acid digestion Sonification |
description |
Abstract The aim of this work was to develop and validate methodology to reduce the digestion time and reagent consumption in the determination of minerals in maize flour. The standard methodology employed in Brazil is that described by AOAC. It consists of the calcination of the sample at high temperatures for a long period of time, making the process expensive and slow. In this work, a wet sample digestion method using HNO3 was employed, heating on a block digester with final dissolution in an ultrasonic bath. The validation tests involved linearity and working range studies, and the determination of the detection and quantification limits, accuracy and precision. The sample digestion time was 1:30 h and the percent recoveries for the metals were 93% for Ca, 98% for Cu, 110% for Fe, 97% for Mg, 101% for Mn and 106% for Zn. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100405 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100405 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.9117 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.21 2018 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128701346086912 |