Optimisation of microwave digestion for determination of Fe, Zn, Mn and Cu in various legumes by flame atomic absorption spectrometry

Erdogan S., Erdemoglu S., Kaya S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.86, sa.2, ss.226-232, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 86 Sayı: 2
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1002/jsfa.2342
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.226-232
  • İnönü Üniversitesi Adresli: Evet

Özet

Fe, Zn, Mn and Cu levels in three Turkish legumes, kidney bean (Phaseolus vulgaris L.), lentil (Lens esculenta) and chickpea (Cicer avietinum), were determined by flame atomic absorption spectrometry. Dissolution conditions in the microwave-assisted wet digestion method were studied by investigating several variables, including type of acid mixture, acid volume, digestion time, microwave power input and sample weight. Comparison with conventional wet acid digestion was also made. In order to check the element losses during digestion and the accuracy of the results, all tests were repeated after the addition of a spiked standard element solution to the legume sample. The microwave-assisted digestion procedure optimised for kidney bean was adapted for lentil and chickpea. Fe, Zn, Mn and Cu concentrations (mg per 100 g sample) were determined in kidney bean as 6.27 +/- 0.94, 2.23 +/- 0.36,1.64 +/- 0.14 and 0.99 +/- 0.19, in lentil as 8.24 +/- 1.11, 2.46 +/- 0.06, 1.17 +/- 0.19 and 1.01 +/- 0.28 and in chickpea as 6.00 +/- 1.40, 2.21 +/- 0.14, 1.60 +/- 0.43 and 0.58 +/- 0.18 respectively. (c) 2005 Society of Chemical Industry.