Determination Of Copper In Food Samples Research Articles

Optimization of microwave-assisted extraction procedure for zinc and copper determination in food samples by Box-Behnken design

This article describes the application of response surface methodology (RSM) to the development of a procedure for zinc and copper determination by flame atomic absorption spectrometry (FAAS) in food samples after extraction by a microwave system. A Box-Behnken matrix was used to find optimal conditions for the procedure through a response surface study. Three variables “irradiation power; time; and temperature” were regarded as factors in the optimization study. The working conditions were established as a compromise between optimum values found for each analyte taking into consideration the robustness of the procedure. These values were 97 °C, 90 W and 9.0 min, for temperature, irradiation power and time, respectively. The accuracy of the optimized procedure was evaluated by the analysis of certified reference materials. The method was applied to the determination of copper and zinc in wheat flour and corn flour samples.

Tuning of Oxidation Reduction Potential of Enzyme Glucose Oxidase with Amperometry for the Estimation of Copper in Food Samples

A new amperometric biosensor for copper determination in food samples was developed through the immobilization of glucose oxidase (GOx) in polyacrylamide gel. The response time for the reaction was studied by observing the percentage inhibition with time at 0.0125 ppm concentration of Cu 2+ . 2.30 minutes was the optimized response time for the estimation of Cu 2+ ion in the solution. Linear range for the detection of Cu 2+ by the biosensor was between 0.0125-0.1 ppm.