Determination of copper in laboratory – made chocolate
2011
Stojanović, Z., Faculty of Technology, Novi Sad (Serbia) | Švarc-Gajić, J., Faculty of Technology, Novi Sad (Serbia) | Kravić, S., Faculty of Technology, Novi Sad (Serbia) | Pajin, B., Faculty of Technology, Novi Sad (Serbia) | Suturović, Z., Faculty of Technology, Novi Sad (Serbia) | Lončarević, I., Faculty of Technology, Novi Sad (Serbia) | Vasiljević, I., A Bio TechLab d.o.o, Sremska Kamenica (Serbia)
Copper is an essential element for humans, however, as for all essential elements excessive amounts can cause serious health problems. The determination of copper in chocolate is important because copper compounds are extensively used as fungicides in the farming of cocoa. In this paper, the application of potentiometric stripping analysis (PSA) for the determination of copper in different samples of laboratory-made chocolate is described. PSA, an electroanalytical technique with high sensitivity and selectivity, was applied using the thin film mercury electrode as a working electrode and the dissolved oxygen as an oxidant. Optimal experimental parameters for PSA included stirring rate of 4000 min**-1, electrolysis potential of -0.9 V (vs Ag/AgCl, 3.5 mol/ cubic dm KCl) and electrolysis time of 300 s. Quantification of element was performed by standard addition method. Prior analysis chocolate samples were decomposed in automated open digestion system. The copper content in the analyzed samples varied from 1.43 mg/kg to 12.51 mg/kg.
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