Determination of chromium content of food and beverages of plant origin
Reczajska, W.E-mail:[email protected] | Jedrzejczak, R. | Szteke, B.(Institute of Agricultural and Food Biotechnology, Warsaw (Poland). Dept of Food Analysis)
Chromium content of some fresh fruits, vegetables and wheat grains collected in 2001 in three various agricultural areas of Poland was determined in the study. Juices, wines and beers purchased on the domestic market were also examined. A total of 272 samples were analysed. Solid samples were microwave digested, and liquid samples were diluted with concentrated nitric acid, without digestion. Electrothermal atomic absorption spectrometry with Zeeman background correction (ZETAAS) was employed for chromium determination. Analytical quality assurance of the method included analysis of certified reference material CTA-VTL-2 (Virginia Tobacco Leaves), and recovery study of real food samples confirmed the reliability of the method. The results show that chromium content varied among and within different food species (1 to 183 mcg/kg). The highest mean values were observed in samples of wheat grains (39 mcg/kg), strawberries (32 mcg/kg) and cucumbers (19 mcg/kg) and the lowest - in juices ( 1 mcg/L). Some differences in chromium level in plants collected in various regions were also observed
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