Abstract
The Cd, Pb, Cu, Fe and Zn contents of some edible vegetable oils (soybean, sunflower, flower, nut, corn and olive) and of olives (olive-1, black, green, black crushed with seeds and green crushed with seeds) were determined and evaluated by an electrothermal atomic absorption spectrometer (ETAAS) using an Sc + Ir + NH 4 H 2 PO 4 chemical modifier mixture and flame atomic absorption spectrometer (FAAS) after microwave digestion. The pyrolysis and atomization temperatures of Cd, Pb and Cu in sample solutions with and without the modifier mixture were investigated. The limits of detection (LOD) for analytes found are 0.1, 0.6, 0.9, 15.0 and 12.0 μg L –1 for Cd, Cu, Pb, Fe and Zn, respectively. The accuracy of the procedure proposed was confirmed by analyzing bovine liver 1577b standard reference material (SRM) and a spiked sample solution. The results of the analytes found were compared with certified and added values. The relative standard deviations of the analytes found were lower than 7% and the percent of recoveries obtained ranges from 96 to 101%. The Sc + Ir + NH 4 H 2 PO 4 mixture proposed was applied for the determination of Cd, Pb and Cu in oils and olives. The results of analytes found in the samples were compared with international and national food quality guidelines as well as with literature values.
Highlights
The aims of the present study were to determine the contents of Cd, Pb, Cu, Fe and Zn in dietary vegetable oils and olives produced in Turkey by electrothermal atomic absorption spectrometer (ETAAS) using Sc + Ir + NH4H2PO4 and flame atomic absorption spectrometer (FAAS) after a microwave digestion process and to compare the results of the analytes found in the samples with national and international legislations (IOOC, 2003, Economic European Communities, 2006) as well as values found in the literature with regard to potential human health risks
Thermal stabilization studies of Cd, Pb and Cu in an olive sample solution with and without the Sc, Sc + Ir and Sc + Ir + NH4H2PO4 modifier mixture were performed by ETAAS
The pyrolysis temperatures of the analytes obtained with Sc + Ir + NH4H2PO4 were compared with different modifier mixtures given in the previous studies (Slaveykova and Tsalev, 1990; Acar, 2005) and similar results were observed
Summary
The contents of Cd, Cu, Pb, Fe and Zn in edible vegetable oils (soybean, sunflower, flower, nut, corn and olive) and in olive samples are very important for their toxicological effects on human nutrition and health because of the large amounts of these samples consumed by people as food in their daily diets (Bakkali et al, 2009; Benincasa et al, 2007; Mendil et al, 2009; Roca et al, 2000; Sahan et al, 2007). Dietary vegetable oils and olives play an essential role in human nutrition and during digestion and metabolism they may react with some chemicals, in particular with oxygen (Mendil et al, 2009).
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