Determination of Total Concentrations and Chemical and Physical Fractionation Forms of Manganese in Infusions of Ground Coffees
2014
Pohl, Pawel | Stelmach, Ewelina | Szymczycha-Madeja, Anna
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 HNO₃followed 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.
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