Evaluación de cadmio, plomo, cobre, hierro y zinc en aceites vegetales y aceitunas de la dieta turca mediante espectrometría electrotérmica y absorción atómica de llama
DOI:
https://doi.org/10.3989/gya.047512Palabras clave:
Aceites y aceitunas, ETAAS y Faas, Metales, Modificador QuímicoResumen
Se han determinado los metales Cd, Cu, Pb, Fe y Zn en aceites vegetales comestibles (soja, girasol, flores, nueces, maíz y aceite de oliva) y aceitunas (aceitunas-1, negra, verde, negra machacadas con semillas y verde machacadas con semillas) mediante espectrometría de absorción atómica electrotérmica (ETAAS) utilizando como modificador químico la mezcla Sc + Ir + NH4H2PO4 y mediante espectrometría de absorción atómica de llama (FAAS) tras digestión con microondas. Se estudiaron las temperaturas de pirólisis y atomización para Cd, Pb y Cu en disolución con y sin modificador. Los límites de detección (LOD) fueron: 0.1, 0.6, 0.9, 15.0 y 12.0 mg L–1 para Cd, Cu, Pb, Fe y Zn, respectivamente. La precisión del procedimiento propuesto se confirmó mediante el análisis de materiales estándar de referencia (SRM) 1577b de hígado de bovino y mediante una solución de muestra sembrada. Los resultados se compararon con los valores certificados. Las desviaciones estándar fueron inferiores al 7% y el rango de las recuperaciones obtenidas de 96 a 101%. La mezcla propuesta Sc + Ir + NH4H2PO4 se aplica a la determinación de Cd, Pb y Cu en los aceites y en aceitunas. Los resultados encontrados en las muestras se compararon con los recogidos en las reglamentaciones internacionales y nacionales de calidad de los alimentos, así como con los valores encontrados en la bibliografía.
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