Multielemental analysis of genetically modified food using ANAA and PIXE techniques

This paper describes the application of two techniques, ANAA and PIXE, used in the analyses of some available commercial food containing regular and genetically modified ingredients, as well as soybens cultivated with regular and genetically modified seeds (GMS). The aim of this work is determine th...

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Bibliographic Details
Published in:Brazilian journal of physics 2005-09, Vol.35 (3b), p.814-817
Main Authors: Medeiros, Ilca Marli Moitinho Amaral, Zamboni, Cibele Bugno, Medeiros, José Agostinho Gonçalves de, Rizzutto, Marcia de Almeida, Added, Nemitala, Tabacniks, Manfredo Harri
Format: Article
Language:English
Subjects:
PHYSICS, MULTIDISCIPLINARY
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Summary:This paper describes the application of two techniques, ANAA and PIXE, used in the analyses of some available commercial food containing regular and genetically modified ingredients, as well as soybens cultivated with regular and genetically modified seeds (GMS). The aim of this work is determine their elemental composition to perform a comparative analysis. The elemental composition results of both types of food, obtained by the two techniques, were in agreement for all elements. Our results show the same elemental composition for all food samples but the quantitative analysis between soybeans seeds (regular and GM) suggested that the product made with GMS have higher concentration values, mainly for Cl, P and Zn, while for industrialized food, made with genetically modified products, a low concentration values were measured for most of the elements.
ISSN:0103-9733
1678-4448
DOI:10.1590/S0103-97332005000500025