Abstract
Ultrasound-assisted extraction and direct analysis were compared with total digestion for magnesium determination in beer samples by flame atomic absorption spectrometry. The method for total digestion used concentrated nitric acid under plate heating. In optimized instrumental conditions, validation of the analytical method was promoted, with good linear range (0.06 to 0.5 mg L�1), low limits of detection and quantification (0.04 and 0.12 �g g�1, respectively), good precision, relative standard deviation (RSD) less than 3.4%, and accuracy (recovery levels of 91.5 to 99.0%). The characteristic concentration (C0) was 9 �g L�1. The extraction procedure was performed in a 1:1 nitric acid solution for 55 min in an ultrasonic bath at 60 �C, while the direct analysis involved a dilution of the samples in a 2% v/v nitric acid solution. The different sample preparation methods were applied to 13 beer samples and at a 95% confidence level, no significant differences were observed. Thus, direct analysis proved to be more suitable for quality control routines of beer samples in the industry.
Highlights
Beer is one of the most popular drinks worldwide and the third most consumed, after water and tea (Pai et al, 2015; Sampaolesi et al, 2019)
Ultrasound-assisted extraction and direct analysis were compared with total digestion for magnesium determination in beer samples by flame atomic absorption spectrometry
The extraction procedure was performed in a 1:1 nitric acid solution for 55 min in an ultrasonic bath at 60 °C, while the direct analysis involved a dilution of the samples in a 2% v/v nitric acid solution
Summary
Beer is one of the most popular drinks worldwide and the third most consumed, after water and tea (Pai et al, 2015; Sampaolesi et al, 2019). Moderate beer consumption is associated with several benefits, ranging from diuretic properties and antioxidant action to positive effects against several cardiovascular risk factors, including an increase in high density lipoprotein (HDL) cholesterol and a lower risk of ischemic stroke (Arranz et al, 2012; Gaetano et al, 2016; Lordan et al, 2019). These factors may be related to the presence of moderate levels of magnesium in beer, influencing the quality of the drink. In beer, when associated with calcium it helps in the kinetics of the isomerization reaction of α-acids in cis and trans-iso-αacids, constituents responsible for the bitterness of beer (Wietstock et al, 2015)
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