DETERMINATION OF FLUORIDE IN SPANISH VINEGARS

• Type: Another Publication in an International Scientific Journal
• Date: 1992

Authors

GARCIA, C (Author) Other; Lapa, RAS (Author) FFUP; Lima, JLFC (Author) FFUP; PEREZOLMOS, R (Author) Other

Journal

Title: Food Chemistry

Vol. 45

Pages: 365-367

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 2 Citations

Other information

Authenticus ID: P-001-Q1K

DOI: 10.1016/0308-8146(92)90037-3

Abstract (EN): A simple method for fluoride determination in Spanish vinegars has been developed to provide direct data on dietary fluoride intake from this product. This paper describes a potentiometric method that uses a fluoride selective electrode. Three different TISAB (total ionic strength adjuster buffer) solutions have been evaluated and the method of multiple known additions was used. The precision and accuracy of the developed procedure, in terms of variation coefficient (0.74%) and average percentage of spike recovery (99.9%), are adequate. Forty-two samples of Spanish vinegars were analyzed obtaining a range of fluoride content between 0.12 and 1.95 mg dm-3 with an average concentration of 0.52 mg dm-3.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 3