Evaluation of the use of a reflux system for sample preparation of processed fruit juices and subsequent determination of Cr, Cu, K, Mg, Na, Pb and Zn by atomic spectrometry techniques

Publication date: 1 February 2018
Source:Food Chemistry, Volume 240
Author(s): Camila Corrêa Pereira, Alexander Ossanes de Souza, Eliézer Quadro Oreste, Mariana Antunes Vieira, Anderson Schwingel Ribeiro
The acid decomposition method was applied for the sample preparation of processed fruit juice. The decomposition of 15mL of juice sample using HNO3 and H2O2 was performed in a digester block with reflux system and heated at 200°C for 150min. The limits of detection were 0.03; 0.24; 0.8; 0.008; 0.026 and 0.056mgL⁻¹ for Cr, Cu, K, Mg, Na and Zn, respectively and for Pb was 0.99μgL⁻¹. The accuracy was evaluated by spiked experiments (80 to 119%). Four processed fruit juice samples commercialized in Brazil (strawberry, mango, peach, and orange) were analyzed and indicated the absence of Cr, Zn and Cu in the samples, except for Cu in strawberry juice. Pb was found in the mango juice sample (17.8±0.9μgL⁻¹) and the concentration is below the maximum values recommended by Brazilian legislation for juices of citric fruits (0.3mgkg⁻¹).



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