Journal
FOOD ANALYTICAL METHODS
Volume 3, Issue 2, Pages 75-79Publisher
SPRINGER
DOI: 10.1007/s12161-009-9086-z
Keywords
Iron; Zinc; Box-Behnken Design; Microwave-Assisted Extraction; Celery
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This article describes the development by response surface methodology (RSM) of a procedure for zinc and iron determination by flame atomic absorption spectrometry (FAAS) in food samples after extraction by microwave system. A Box-Behnken matrix was used to find optimal conditions for the procedure through response surface study. Three variables irradiation power and time and temperature were regarded as factors in the optimization study. The working conditions were established as a compromise between optimum values found for each analyte. These values were 80 degrees C, 105 W, and 9.0 min, for temperature, irradiation power and time, respectively. The method was applied to the determination of iron and zinc in two celery samples.
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