A fast alkaline treatment for cadmium determination in meat samples

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A fast alkaline treatment for cadmium determination in meat samples

ReferencesShowing 10 of 21 papers
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Comparison of electrothermal and hydride generation atomic absorption spectrometry for the determination of total arsenic in broiler chicken
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Evaluation of slurry preparation procedures for the determination of mercury by axial view inductively coupled plasma optical emission spectrometry using on-line cold vapor generation
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Fast determination of Fe, Mg, Mn, P and Zn in meat samples by inductively coupled plasma optical emission spectrometry after alkaline solubilization
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A National Residue Control Plan from the analytical perspective—The Brazilian case
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Determination of cadmium and lead in fresh meat by slurry sampling graphite furnace atomic absorption spectrometry
  • Jan 1, 2011
  • Analytical Methods
  • Isabel Cristina Ferreira Damin + 4 more

CitationsShowing 10 of 11 papers
  • Open Access Icon
  • Research Article
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  • 10.1016/j.sampre.2024.100104
Recent applications of tetramethylammonium hydroxide (TMAH) in the sample preparation for elemental analysis by spectroanalytical techniques
  • Feb 1, 2024
  • Advances in Sample Preparation
  • Uillian Mozart Ferreira Mata Cerqueira + 6 more

Recent applications of tetramethylammonium hydroxide (TMAH) in the sample preparation for elemental analysis by spectroanalytical techniques

  • Research Article
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  • 10.1007/s11694-021-00999-3
Determination of Cd, Pb and Se in beef samples using aerosol dilution by ICP-MS
  • Jun 5, 2021
  • Journal of Food Measurement and Characterization
  • Fiorella Iaquinta + 4 more

Determination of Cd, Pb and Se in beef samples using aerosol dilution by ICP-MS

  • Research Article
  • Cite Count Icon 16
  • 10.1016/j.trac.2022.116596
(Re) thinking towards a sustainable analytical chemistry: Part I: Inorganic elemental sample treatment, and Part II: Alternative solvents and extraction techniques
  • Mar 10, 2022
  • TrAC Trends in Analytical Chemistry
  • Ana P.R Santana + 6 more

(Re) thinking towards a sustainable analytical chemistry: Part I: Inorganic elemental sample treatment, and Part II: Alternative solvents and extraction techniques

  • New
  • Research Article
  • 10.1016/j.foodchem.2025.145474
Multivariate Optimization and Principal Component Analysis for Elemental Determination in Sheep Meat from Southern Brazil.
  • Nov 1, 2025
  • Food chemistry
  • Daisa H Bonemann + 6 more

Multivariate Optimization and Principal Component Analysis for Elemental Determination in Sheep Meat from Southern Brazil.

  • Research Article
  • Cite Count Icon 9
  • 10.1007/s12161-020-01861-w
Development of an Alkaline Method for the Determination of Cu, Mo, and Zn in Beef Samples
  • Sep 29, 2020
  • Food Analytical Methods
  • Fiorella Iaquinta + 5 more

An alkaline sample treatment using tetramethylammonium hydroxide was optimized and validated for the determination of Cu, Mo, and Zn in beef samples from Uruguay, aiming to contribute to the food quality evaluation of this product. The optimization of the developed method was performed by means of multivariate experiments. Copper and Zn were determined by flame atomic absorption spectrometry and Mo was determined by electrothermal atomic absorption spectrometry. The proposed method consisted of adding 5.0 mL of ultrapure water to 0.25 g of the sample, followed by 1.5 mL of tetramethylammonium hydroxide 25% w w−1 and 60 min at 85 °C in a water bath. After centrifuging, the obtained solution can be used for the analytical determinations of the three elements. Certified reference materials were analyzed and a comparison with microwave-assisted acid digestion was performed to guarantee reliability. At the 95% significance level, the obtained results were statistically equivalent to the certified values and to those obtained by total acid digestion for all the studied elements. Analytical precision expressed as relative standard deviation was less than 8% in all cases. Copper, Mo, and Zn were determined in Uruguayan beef samples using the proposed alkaline method. Besides, novel information concerning Mo levels was presented in this work.

  • Research Article
  • Cite Count Icon 14
  • 10.1139/er-2021-0051
Cadmium pollution of water, soil, and food: a review of the current conditions and future research considerations in Latin America
  • Sep 28, 2021
  • Environmental Reviews
  • Rafaella Regina Alves Peixoto + 1 more

The presence of cadmium (Cd) in food produced in Latin America has been highlighted in recent years. Cadmium can be toxic to humans at low levels, and therefore monitoring its presence in food is relevant for public health. Cadmium concentrations from different sources, such as water, soil, sediment, food, and beverages were examined and discussed to address the non-occupational exposure of the Latin American population to Cd. A literature review was conducted examining publications from 2015 to 2020 and data available in the ScienceDirect and PubMed databases. Twenty-eight papers reported on Cd in water, 49 reported Cd in soil and sediments, and 86 reported on Cd in food. We have identified and discussed the factors affecting the environmental behavior and bioaccumulation of Cd, the main species used in monitoring studies, and the necessity for future research. Brazil and Mexico are the countries that provided the most available information, whereas for some countries in Central America, no information was found. The Cd levels in food examined in these studies (mostly fish and cacao) were generally below the established maximum levels, indicating a low risk. When considering the presence of Cd in food, water, and soil, Cd fractionation and chemical speciation studies are fundamental to understanding which forms of Cd are the most toxic. In turn, studies on bioaccessibility and bioavailability of Cd in food are also needed for more adequate risk assessment, but they are currently scarce within Latin America.

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  • Cite Count Icon 11
  • 10.1155/2017/9037016
Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland
  • Jan 1, 2017
  • Journal of Food Quality
  • Michał Halagarda + 2 more

Consumers no longer look for food characterized only by health safety and proper nutritional value. As a result, an increased interest in traditional and regional food can be observed. The aim of this paper is to analyze the results of a comparative analysis of three types of hams: traditional products registered on the List of Traditional Products of the Polish Ministry of Agriculture and Rural Development, then products whose names, retail prices, appearance, and manufacturer’s description suggest traditional methods of production, and finally conventional hams. The results show that traditional hams are characterized by the highest nutritional value among the analyzed groups of products. They have the lowest water and a high protein content. In addition, traditional hams are distinguished by a low concentration of sodium chloride and no addition of phosphates. The residues of nitrites and nitrates indicate their moderate use in manufacturing processes.

  • Research Article
  • Cite Count Icon 7
  • 10.1039/c7ay00246g
Alkaline solubilization and ultrasound assisted extraction for Cr and Pb determination in leather by atomic absorption spectrometry
  • Jan 1, 2017
  • Analytical Methods
  • Junior Van Beik + 3 more

Alkaline solubilization and ultrasound-assisted extraction for determination of Cr and Pb in leather by flame atomic absorption spectrometry (FAAS).

  • Research Article
  • Cite Count Icon 10
  • 10.1016/j.microc.2015.10.006
Validation of Methods Employing Fast Alkaline Solubilization to Determine Cadmium in Fish Liver, Spleen, Gills and Muscle by Graphite Furnace Atomic Absorption Spectrometry
  • Oct 20, 2015
  • Microchemical Journal
  • Juliana M.M Gomes + 3 more

Validation of Methods Employing Fast Alkaline Solubilization to Determine Cadmium in Fish Liver, Spleen, Gills and Muscle by Graphite Furnace Atomic Absorption Spectrometry

  • Book Chapter
  • Cite Count Icon 9
  • 10.1016/b978-0-12-814217-2.00009-3
9 - Atomic absorption spectroscopy for food quality evaluation
  • Jan 1, 2019
  • Evaluation Technologies for Food Quality
  • M.N Mohd Fairulnizal + 3 more

9 - Atomic absorption spectroscopy for food quality evaluation

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