Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation

A graphite furnace atomic absorption spectrometry (GFAAS) was used for determination of trace elements (Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn) in “rakija” samples, a grape brandy traditionally produced in Republic of Macedonia by distillation of grape pomace or wine, for characterization and safety eva...

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Bibliographic Details
Published in:Food analytical methods 2017-02, Vol.10 (2), p.459-468
Main Authors: Ivanova-Petropulos, Violeta, Balabanova, Biljana, Bogeva, Elena, Frentiu, Tiberiu, Ponta, Michaela, Senila, Marin, Gulaboski, Rubin, Irimie, Florin Dan
Format: Article
Language:English
Subjects:
Analytical Chemistry
Atomic absorption analysis
Cadmium
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chromium
Copper
Correlation coefficients
Dilution
Distillation
Food safety
Food Science
Grapes
Iron
Lead
Manganese
Markers
Microbiology
Nickel
Oak
Principal components analysis
Reproducibility
Trace elements
Wines
Zinc
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Summary:A graphite furnace atomic absorption spectrometry (GFAAS) was used for determination of trace elements (Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn) in “rakija” samples, a grape brandy traditionally produced in Republic of Macedonia by distillation of grape pomace or wine, for characterization and safety evaluation. Cd, Pb, Cr, and Ni were determined directly, while Cu, Fe, Mn, and Zn were quantified after appropriate dilution. The calibration curves of all elements were linear with correlation coefficients ( R 2 ) ranging from 0.9995 to 0.9998. The accuracy of the method was checked with a standard addition method showing good repeatability and reproducibility (relative standard deviation (RSD)
ISSN:1936-9751
1936-976X
DOI:10.1007/s12161-016-0604-5