Multi-Energy Calibration: A Practical Method for Determination of Macro and Micro Nutrients in Meat by ICP OES

Julymar Higuera,Ana Beatriz Silva,Ana Rita Nogueira

doi:10.21577/0103-5053.20190171

Abstract

The multi-energy calibration (MEC) was evaluated for the determination of Ca, Cu, Fe, K, Mg, Na, P, S, and Zn in meat samples by inductively coupled plasma optical spectrometry (ICP OES). This calibration method consists of using only two calibration standards and several atomic and ionic emission wavelengths with different sensitivities to determine the analyte concentration in the sample. Both calibration mixtures are prepared using the same amount of sample, which contributes to minimize matrix effects. The accuracy was evaluated using two certified reference materials, bovine liver (SRM 1577c) and bovine muscle (SRM 8414), with recoveries within 87-107% range. The method was applied for the determination of the analytes in meats of chicken, sheep loin, sheep carcass and bovine, and prove to be usable in samples with different characteristics.

Highlights

Given the high levels of meat consumption, the quantification of toxic and essential elements in this food is required to evaluate the quality and its nutritional value, in order to estimate its effects on human health.[1]
It should be emphasized that other ratios may be used, which will depend on the type of sample being analyzed
The calibration curve was constructed considering the signals of solution 1 (S1) on the x-axis, while the solution 2 (S2) on the y-axis, generating a single point on the calibration curve

Summary

Introduction

Given the high levels of meat consumption, the quantification of toxic and essential elements in this food is required to evaluate the quality and its nutritional value, in order to estimate its effects on human health.[1] The mineral content in meat varies, depending on factors such as diet, environmental conditions, cut and breed of the animal.[2,3,4]. Djinovic‐Stojanovic et al.[12] used the same analytical techniques and evaluated different internal standards, Li, Bi, Ga, Ln, Tb, and Y for Zn and Mg determination in meat and meat products of the Serbian market

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Results

Conclusion