Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices

Detalhes bibliográficos
Autor(a) principal: Ferreira, Nicole Viana
Data de Publicação: 2021
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10773/31997
Resumo: A healthy diet provides the nutrients and energy necessary for human development and growth, and for an active and healthy lifestyle. Although some elements are essential for metabolic functioning, they can also pose health risks, depending on their concentration in the body. To regulate the concentration of various elements in foods, and minimize the harmful effects on human health, several countries have developed laws that stipulate maximum acceptable concentrations of these elements in food. To ensure the quality required by law, it is necessary that the chemical analyzes of foods are carried out in accredited laboratories, using validated methods for the analysis of samples. The intent of a validation is to guarantee that the obtained results are close to the true values, and to confirm that the method characteristics satisfy the required specifications. The main objective of this work was to validate and implement a methodology for the quantification of macro, micro, and potentially toxic elements in food matrices by means of microwave-assisted acid digestion, and their quantification by induced plasma atomization associated with detection by mass spectrometry. Additionally, the influence that different types of common treatment (e.g. grilled, boiled) can have on the concentration of elements in food was also evaluated. In this work, a methodology to quantify nine elements was validated, namely, Na, Mg, Ca, Fe, Mn, Cu, Zn, As and Cd. The validated parameters included calibration, limits of quantification and detection, selectivity, trueness, and precision. The measurement uncertainty for the method was also evaluated. All validation parameters studied in this work fulfilled the stipulated requirements, which are in accordance with the association of accredited laboratories in Portugal (RELACRE), resulting in the corresponding declaration on the suitability of the method. The comparison between food matrices, after they have been cooked or grilled, did not indicate major changes in the concentration of the studied elements in the food. Exception for the Na content in fish, which was greatly reduced (by 5 orders of magnitude) after processing (boiled or grilled). The levels of the potentially toxic elements in the studied matrices complied with the maximum required limits, with the exception of As in rice, whose concentration (0.30 μg/g) was about 1.5 higher than the legislated value (0.20 μg/g).
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spelling Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matricesMethod validationFoodPotentially toxic elementsMacro/micro elementsMicrowave acid digestionA healthy diet provides the nutrients and energy necessary for human development and growth, and for an active and healthy lifestyle. Although some elements are essential for metabolic functioning, they can also pose health risks, depending on their concentration in the body. To regulate the concentration of various elements in foods, and minimize the harmful effects on human health, several countries have developed laws that stipulate maximum acceptable concentrations of these elements in food. To ensure the quality required by law, it is necessary that the chemical analyzes of foods are carried out in accredited laboratories, using validated methods for the analysis of samples. The intent of a validation is to guarantee that the obtained results are close to the true values, and to confirm that the method characteristics satisfy the required specifications. The main objective of this work was to validate and implement a methodology for the quantification of macro, micro, and potentially toxic elements in food matrices by means of microwave-assisted acid digestion, and their quantification by induced plasma atomization associated with detection by mass spectrometry. Additionally, the influence that different types of common treatment (e.g. grilled, boiled) can have on the concentration of elements in food was also evaluated. In this work, a methodology to quantify nine elements was validated, namely, Na, Mg, Ca, Fe, Mn, Cu, Zn, As and Cd. The validated parameters included calibration, limits of quantification and detection, selectivity, trueness, and precision. The measurement uncertainty for the method was also evaluated. All validation parameters studied in this work fulfilled the stipulated requirements, which are in accordance with the association of accredited laboratories in Portugal (RELACRE), resulting in the corresponding declaration on the suitability of the method. The comparison between food matrices, after they have been cooked or grilled, did not indicate major changes in the concentration of the studied elements in the food. Exception for the Na content in fish, which was greatly reduced (by 5 orders of magnitude) after processing (boiled or grilled). The levels of the potentially toxic elements in the studied matrices complied with the maximum required limits, with the exception of As in rice, whose concentration (0.30 μg/g) was about 1.5 higher than the legislated value (0.20 μg/g).Uma alimentação saudável fornece os nutrientes e a energia necessários ao desenvolvimento e crescimento do ser humano, e a um estilo de vida ativo e saudável. Embora alguns elementos sejam essenciais para o funcionamento metabólico, eles também podem trazer riscos para a saúde, dependendo da sua concentração no organismo. Para regular a concentração de diversos elementos nos alimentos, e minimizar os efeitos prejudiciais na saúde humana, alguns países desenvolveram legislação que estipula concentrações máximas aceitáveis nos alimentos. De modo a garantir a qualidade exigida por lei, é necessário que as análises químicas aos alimentos sejam feitas em laboratórios credenciados, e utilizar métodos validados para a análise das amostras. O intuito de uma validação é garantir que os resultados obtidos estão próximos dos valores verdadeiros, e confirmar que as características dos métodos satisfazem as especificações exigidas. O principal objetivo deste trabalho foi validar e implementar uma metodologia de quantificação de elementos macro, micro e potencialmente tóxicos em matrizes alimentares por meio de digestão ácida assistida por micro-ondas, e sua quantificação por atomização de plasma induzido associada à deteção por espectrometria de massa. Adicionalmente, foi ainda avaliada a influência que diferentes tipos de tratamento comuns (e.g. grelhar, cozer) podem ter na concentração dos elementos nos alimentos. Neste trabalho foi validada uma metodologia de quantificação para nove elementos, nomeadamente, Na, Mg, Ca, Fe, Mn, Cu, Zn, As e Cd. Os parâmetros validados incluíram a calibração, os limites de quantificação e de deteção, a seletividade, a justeza e a precisão. Foi também avaliada a estimativa da incerteza para o método. Todos os parâmetros de validação estudados neste trabalho cumpriram os requisitos estipulados, de acordo com a associação de laboratórios acreditados de Portugal (RELACRE), resultando na correspondente ficha de validação do método. A comparação elementar entre matrizes alimentares, após estas terem sido cozidas ou grelhadas, não indicou grandes alterações na concentração dos elementos nos alimentos. Exceção para o conteúdo de Na no peixe, que foi bastante reduzido (em 5 ordens de grandeza), após o seu processamento (cozedura ou grelhado). Os níveis dos elementos potencialmente tóxicos nas matrizes estudadas cumpriram com os limites máximos exigidos, com exceção do As no arroz, cuja concentração (0.30 μg/g) foi cerca de 1.5 superior ao valor legislado (0.20 μg/g).2023-08-04T00:00:00Z2021-07-30T00:00:00Z2021-07-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10773/31997engFerreira, Nicole Vianainfo:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:01:51Zoai:ria.ua.pt:10773/31997Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:03:49.765929Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices
title Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices
spellingShingle Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices
Ferreira, Nicole Viana
Method validation
Food
Potentially toxic elements
Macro/micro elements
Microwave acid digestion
title_short Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices
title_full Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices
title_fullStr Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices
title_full_unstemmed Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices
title_sort Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices
author Ferreira, Nicole Viana
author_facet Ferreira, Nicole Viana
author_role author
dc.contributor.author.fl_str_mv Ferreira, Nicole Viana
dc.subject.por.fl_str_mv Method validation
Food
Potentially toxic elements
Macro/micro elements
Microwave acid digestion
topic Method validation
Food
Potentially toxic elements
Macro/micro elements
Microwave acid digestion
description A healthy diet provides the nutrients and energy necessary for human development and growth, and for an active and healthy lifestyle. Although some elements are essential for metabolic functioning, they can also pose health risks, depending on their concentration in the body. To regulate the concentration of various elements in foods, and minimize the harmful effects on human health, several countries have developed laws that stipulate maximum acceptable concentrations of these elements in food. To ensure the quality required by law, it is necessary that the chemical analyzes of foods are carried out in accredited laboratories, using validated methods for the analysis of samples. The intent of a validation is to guarantee that the obtained results are close to the true values, and to confirm that the method characteristics satisfy the required specifications. The main objective of this work was to validate and implement a methodology for the quantification of macro, micro, and potentially toxic elements in food matrices by means of microwave-assisted acid digestion, and their quantification by induced plasma atomization associated with detection by mass spectrometry. Additionally, the influence that different types of common treatment (e.g. grilled, boiled) can have on the concentration of elements in food was also evaluated. In this work, a methodology to quantify nine elements was validated, namely, Na, Mg, Ca, Fe, Mn, Cu, Zn, As and Cd. The validated parameters included calibration, limits of quantification and detection, selectivity, trueness, and precision. The measurement uncertainty for the method was also evaluated. All validation parameters studied in this work fulfilled the stipulated requirements, which are in accordance with the association of accredited laboratories in Portugal (RELACRE), resulting in the corresponding declaration on the suitability of the method. The comparison between food matrices, after they have been cooked or grilled, did not indicate major changes in the concentration of the studied elements in the food. Exception for the Na content in fish, which was greatly reduced (by 5 orders of magnitude) after processing (boiled or grilled). The levels of the potentially toxic elements in the studied matrices complied with the maximum required limits, with the exception of As in rice, whose concentration (0.30 μg/g) was about 1.5 higher than the legislated value (0.20 μg/g).
publishDate 2021
dc.date.none.fl_str_mv 2021-07-30T00:00:00Z
2021-07-30
2023-08-04T00:00:00Z
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