Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 79, Issue -, Pages 107-113Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2019.03.014
Keywords
Infrared radiation; Sample preparation; ICP-OES; Farmed shrimp composition; Food analysis; Food composition
Categories
Funding
- CAPES (Coordenacao de Pessoal de Aperfeicoamento de Nivel Superior)
- Fundacao Cearense de Apoio ao Desenvolvimento Cientifico e TecnolOgico (FUNCAP)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- CAPES through the project CAPES/PVE [88881.068222/2014-01]
- CAPES through the project CAPES/PROEX [88882.184624/2007-01]
- UFC (Universidade Federal do Ceara)
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An open sample preparation system based on use of infrared radiation (IR) for heating was used to accelerate the mineralization of shrimp samples to quantify their As, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Se, Sn and V content by ICP-OES. The method presented good accuracy, as verified by analysis of NIST SRM 1566b oyster tissue, acceptable precision (< 20% RSD) and low RCC in the solutions (< 3 % w w(-1)). Optimal experimental conditions (1.0 g sample, 8 mL of HNO3, 8 min heating with a 500 W of lamp) were obtained using a full factorial design. The method was applied to whole harvested shrimp samples (with head, exoskeleton and viscera), which revealed levels of As (4.84 +/- 0.23 mg kg(-1)) and Cd (0.80 +/- 0.01 mg kg(-1)) above those allowed by Brazilian law. Sample preparation based on IR-assisted digestion provides a quick, simple and inexpensive alternative to conventional sample preparation techniques.
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