Comparison of microwave, dry and wet digestion procedures for the determination of trace metal contents in spice samples produced in Turkey
The concentrations of trace metals (Pb, Cd, Cr, Ni, Fe, Cu, Mn and Zn) in spice samples from Turkey were determined because similar studies have not been published. The experiments were carried out using atomic absorption spectrometry after dry ashing, wet ashing and microwave digestion methods. The study of sample preparation procedures showed that the microwave method was the best. The proposed method showed satisfactory recovery, detection limits and standard deviation for trace metal determination in spice samples. The concentrations of Pb, Cd, Cr, Ni, Fe, Cu, Mn and Zn in the samples were in the range of 0.47-1.89, 0.10-0.93, 0.67-7.15, 0.65-8.69, 88.9-376.3, 4.1-28.7, 11.9-211.3 and 7.84-47.6 μg/g, respectively. Correlations between metal concentrations were evaluated.
Soylak, M.; Tuzen, M.; Narin, I.; and Sari, H.
"Comparison of microwave, dry and wet digestion procedures for the determination of trace metal contents in spice samples produced in Turkey,"
Journal of Food and Drug Analysis: Vol. 12
, Article 7.
Available at: https://doi.org/10.38212/2224-6614.2634