Survey of trace elements (Al, As, Cd, Cr, Co, Hg, Mn, Ni, Pb, Se, and Si) in retail samples of flavoured and bottled waters

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Barroso, MF (Autor) Outra; Ramos, S (Autor) Outra; Oliva Teles, MT (Autor) Outra; Delerue Matos, C (Autor) Outra; Sales, MGF (Autor) Outra; Oliveira, MBPP (Autor) FFUP

Revista

Título: Food Additives and Contaminants: Part B Surveillance

Vol. 2 Nº 2

Páginas: 121-130

ISSN: 1939-3210

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 14 Citações

ISI Web of Science

Scopus - 15 Citações

Classificação Científica

CORDIS: Ciências da Saúde

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-Q44

DOI: 10.1080/02652030903081945

Resumo (PT): Concentrations of eleven trace elements (Al, As, Cd, Cr, Co, Hg, Mn, Ni, Pb, Se, and Si) were measured in 39 (natural and flavoured) water samples. Determinations were performed using graphite furnace electrothermetry for almost all elements (Al, As, Cd, Cr, Co, Mn, Ni, Pb, and Si). For Se determination hydride generation was used, and cold vapour generation for Hg. These techniques were coupled to atomic absorption spectrophotometry. The trace element content of still or sparkling natural waters changed from brand to brand. Significant differences between natural still and natural sparkling waters (p < 0.001) were only apparent for Mn. The Mann-Whitney U-test was used to search for significant differences between flavoured and natural waters. The concentration of each element was compared with the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. It was shown that flavoured waters generally increase the trace element content. The addition of preservatives and acidifying regulators had a significant influence on Mn, Co, As and Si contents (p < 0.05). Fruit juice can also be correlated to the increase of Co and As. Sweeteners did not provide any significant difference in Mn, Co, Se and Si content. <br> <br> Keywords: health significance; metals analysis-atomic absorption spectrometry (AAS); method validation; statistical analysis; heavy metals-arsenic; heavy metals-cadmium; heavy metals-mercury; metals-nutritional; beverages; drinking water; water <br> <a target="_blank" href="http://www.informaworld.com/smpp/content~db=all~content=a915614243~frm=titlelink"> Texto integral</a> <br> <br>

Abstract (EN): Concentrations of eleven trace elements (Al, As, Cd, Cr, Co, Hg, Mn, Ni, Pb, Se, and Si) were measured in 39 (natural and flavoured) water samples. Determinations were performed using graphite furnace electrothermetry for almost all elements (Al, As, Cd, Cr, Co, Mn, Ni, Pb, and Si). For Se determination hydride generation was used, and cold vapour generation for Hg. These techniques were coupled to atomic absorption spectrophotometry. The trace element content of still or sparkling natural waters changed from brand to brand. Significant differences between natural still and natural sparkling waters (p< 0.001) were only apparent for Mn. The Mann-Whitney U-test was used to search for significant differences between flavoured and natural waters. The concentration of each element was compared with the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. It was shown that flavoured waters generally increase the trace element content. The addition of preservatives and acidifying regulators had a significant influence on Mn, Co, As and Si contents (p < 0.05). Fruit juice can also be correlated to the increase of Co and As. Sweeteners did not provide any significant difference in Mn, Co, Se and Si content.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10