Cloud Point Extraction Used for Separation and Preconcentration of Trace Elements in Food Samples: A Review of Recent Applications

Ingrid Hagarová

doi:10.32732/jfet.2021.10.1.1

Abstract

Food safety analysis involves many subfields. One of them is inorganic analysis aimed to the quantification of various trace elements. The main attention in this field is paid to toxic, potentially toxic, and essential trace elements. However in many cases, direct quantification of trace elements in a complex food matrix is almost impossible. To resolve this problem, a combination of a suitable separation procedure with a reliable quantification method is required to deliver accurate results. One of the separation techniques that is currently receiving considerable attention is cloud point extraction (CPE). The use of optimized CPE procedures with commonly available spectrometric methods (e.g., UV-Vis spectrophotometry, flame atomic absorption spectrometry, electrothermal atomic absorption spectrometry, hydride generation atomic absorption spectrometry, cold vapor atomic absorption spectrometry, inductively coupled plasma optical emission spectrometry) provides the powerful tool for reliable quantification of many trace elements (e.g., Al, As, Cd, Cu, Hg, Pb, Mn, Ni, Sb, Se, Sn, Zn, and many others) in various types of food matrices (e.g., fresh vegetables, ground grain samples, canned food samples, various powdered food samples, and many others), as documented by studies included in this review.

Highlights

The quality and safety of food products should be the primary concern of people working within the food processing industry
A special interest is paid to those essential trace elements which can become toxic after exceeding a certain concentration limit [4]
Spectrometric methods such as flame atomic absorption spectrometry (FAAS), electrothermal atomic absorption spectrometry (ETAAS), inductively coupled plasma optical emission spectrometry (ICP-OES), and inductively coupled plasma mass spectrometry (ICP-MS) are the most commonly used for the quantification of trace elements in various samples, including foodstuffs [5]

Summary

Introduction

The quality and safety of food products should be the primary concern of people working within the food processing industry. Food safety analysis involves many subfields, such as detection of pesticides and veterinary drug residuals, measurement of heavy metal ions, and assessment of banned food additives [1] It means that development of reliable procedures for quantification of various organic as well as inorganic components is necessary. A special interest is paid to those essential trace elements which can become toxic after exceeding a certain concentration limit [4] Spectrometric methods such as flame atomic absorption spectrometry (FAAS), electrothermal atomic absorption spectrometry (ETAAS), inductively coupled plasma optical emission spectrometry (ICP-OES), and inductively coupled plasma mass spectrometry (ICP-MS) are the most commonly used for the quantification of trace elements in various samples, including foodstuffs [5]. Analytical parameters such as quantification limit, precision and linear dynamic range play the most important role before making the decision [11]

Hagarová

Cloud point extraction

Sample preparation

Findings

Concluding remarks