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Abstract
A simple method for determination of copper in edible oils was developed, using a polarized Zeeman graphite furnace atomic absorption spectrophotometer and a pyro graphite tube. Edible oils were diluted with 2% lecithin-cyclohexane and analyzed directly by the standard addition method. The optimal ashing and atomizing temperatures were 900°C and 2700°C, respectively. A standard solution diluted with 2% lecithin-cyclohexane was superior to salad oil or cyclohexane. Results were best measured when the concentration of lecithin in cyclohexane was higher than 2%. The detection limit of this method was 2.0 ng/mL. The respective range of recovery of copper was 85.5-90.0% and 86.0-93.0% in salad oil and lard which were fortified with 10, 20 and 40 ng Cu/mL respectively using the standard addition method.
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