Abstract
A green analytical method for the determination of Cu and Zn in rice samples was developed. This method was based on an ozone-assisted extraction (OAE) in diluted acid media. A novel closed system was designed for this purpose that allowed four simultaneous sample treatments being safe for the laboratory environment. The method consisted in 0.5 g of the sample, 15 minutes of ozonation, and 3 minutes of centrifugation. The obtained supernatant was ready for Cu and Zn determinations by flame atomic absorption spectrometry. Detection limits were 0.20 and 0.08 mg kg−1 for Cu and Zn, respectively, with a precision (RSD) better than 5% for both elements. A certified reference material of rice flour was analyzed for trueness evaluation, and the mean recoveries (%) were 100.4 (Cu) and 95.9 (Zn). Several commercial rice samples were analyzed using this method, and the results were compared with those obtained using traditional microwave-assisted digestion (MAE). Both methods yielded comparable results. Cu and Zn levels were in accordance with reported values in other regions. The OAE resulted to be simple and economical and with results equivalent with those obtained using traditional sample preparation procedures as MAE with the advantage of being in good agreement with the principles of green analytical chemistry.
Highlights
IntroductionBesides being an immediate source of energy, this cereal has several health benefits
Rice (Oryza sativa L.) is a massively consumed food item in the world
Besides being an immediate source of energy, this cereal has several health benefits. Both white rice and brown rice contain unique nutritional value and are gluten-free foods; they can be included in the diet of people suffering from celiac disease
Summary
Besides being an immediate source of energy, this cereal has several health benefits. Both white rice and brown rice contain unique nutritional value and are gluten-free foods; they can be included in the diet of people suffering from celiac disease. Analytical determinations of trace elements in food based on standard methods, which are still in force, are permanently revised and tend to decrease sample processing. Most analytical methods are still based on acid digestions or dry ashing that take a long time, have many stages, and consume large amounts of dangerous reagents (mainly mineral acids to oxidize the organic matter to extract the trace elements) [4]. The incorporation of the microwave-assisted treatments (MAE) and the use of diverse strategies to reduce the acid consumption became more efficient sample preparation methods [5, 6]
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