Comparison of microwave-assisted and open system digestion for preparation of chocolate samples | Poređenje mikrotalasne digestije i mineralizacije u otvorenom sistemu pri pripremi uzoraka čokolade
2012
Švarc-Gajić, J., Tehnološki fakultet, Novi Sad (Serbia) | Stojanović, Z., Tehnološki fakultet, Novi Sad (Serbia) | Brezo, T. | Kravić, S., Tehnološki fakultet, Novi Sad (Serbia) | Pajin, B., Tehnološki fakultet, Novi Sad (Serbia) | Lončarević, I., Tehnološki fakultet, Novi Sad (Serbia) | Vasiljević, I., ABioTechlab d.o.o., Sremska Kamenica (Serbia) | Kecojević, I., ABioTechlab d.o.o., Sremska Kamenica (Serbia) | Karišik-Đurović, A.
Microwave-assisted digestion and mineralization in open system were compared by applying these procedures for preparing 23 laboratory-made and 3 samples of commercial chocolate. After samples digestion, the content of Zn, Cd, Pb and Cu was determined by potentiometric stripping analysis. The process of mineralization showed better reproducibility; however, based on numerous advantages, priority should be given to microwave digestion. The most pronounced drawback of microwave-assisted digestion is the affinity of feflon to incorporate sample components at elevated temperatures and to provoke sample contamination.
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