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

• Published in: Food additives & contaminants Part B, Surveillance communications Surveillance communications, 2009-01, Vol.2 (2), p.121-130
• Main Authors: Barroso, M.F., Ramos, S., Oliva-Teles, M.T., Delerue-Matos, C., Sales, M.G.F., Oliveira, M.B.P.P.
• Format: Article
• Language: English
• Subjects: beverages; Biological and medical sciences; Data Collection; drinking water; Drinking Water - chemistry; Flavoring Agents - analysis; Food Contamination - analysis; Food industries; Fundamental and applied biological sciences. Psychology; health significance; heavy metals-arsenic; heavy metals-cadmium; heavy metals-mercury; Limit of Detection; metals analysis-atomic absorption spectrometry (AAS); metals-nutritional; method validation; Non alcoholic beverage industries and mineral waters; Quality Control; Spectrophotometry, Atomic; statistical analysis; Trace Elements - analysis; water
• ISSN: 1939-3210; 1939-3229
• DOI: 10.1080/02652030903081945

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.