1. Multi-element determination in chocolate bars by microwave-induced plasma optical emission spectrometry
- Author
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Joelem C. de Melo, Raildo Mota de Jesus, Elane Santos da Boa Morte, Maria das Graças Andrade Korn, Leonardo S. G. Teixeira, and Luciane B. Oliveira
- Subjects
Materials science ,Hot Temperature ,Plasma Gases ,01 natural sciences ,Nitric Acid ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Digestion (alchemy) ,Microwave assisted digestion ,Nitric acid ,Limit of Detection ,Chocolate ,Optical emission spectrometry ,Hydrogen peroxide ,Microwaves ,Chromatography ,010401 analytical chemistry ,Water ,04 agricultural and veterinary sciences ,General Medicine ,Plasma ,Hydrogen Peroxide ,040401 food science ,Multi element ,0104 chemical sciences ,chemistry ,Metals ,Spectrophotometry ,Digestion ,Microwave induced plasma ,Food Science - Abstract
Macro- and microelement determination in chocolate bars by microwave-induced plasma optical emission spectrometry (MIP OES) was evaluated after microwave-assisted sample digestion. Optimization of the sample digestion was carried out, and the recommended conditions were obtained at a temperature of 190 °C, with a digestion time of 40 min and in a mixture constituted by 2.3 mL of nitric acid, 1.0 mL of hydrogen peroxide and 4.7 mL of water. The method was applied in the analysis of chocolate bars, and the concentration ranges of the elements determined were (in mg kg−1): Ca (653–3096); Cr (
- Published
- 2020