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RESEARCH PRODUCT
Trace elemental composition of curry by inductively coupled plasma optical emission spectrometry (ICP-OES)
A. GonzálvezM. De La GuardiaSergio Armentasubject
Analytical chemistryIndiachemistry.chemical_elementFood ContaminationMurrayaToxicologyLimit of DetectionMetals HeavyHumansmedia_common.cataloged_instanceTrace metalEuropean UnionSpicesEuropean unionMicrowavesArseniccomputer.programming_languagemedia_commonChemistrySpectrophotometry AtomicPublic Health Environmental and Occupational HealthTrace elementEnvironmental ExposureCurryDietTrace ElementsInductively coupled plasma atomic emission spectroscopyEnvironmental chemistryInductively coupled plasmacomputerFood ScienceNeutron activationdescription
A methodology based on inductively coupled plasma optical emission spectrometry (ICP-OES) after microwave-assisted acid digestion was developed to determine the content of traces elements in curry samples from the Spanish market. The methodology was validated in terms of accuracy by the analysis of citrus and tomato leaf reference materials achieving comparable results with the certified values. The trace metal content of curry samples was compared with data available from previously published reports concerning Indian samples, especially in terms of heavy metal composition, in order to guarantee the quality of the commercially available spices in the European countries. Values found for the analysis of arsenic, lead and cadmium were significantly lower than the maximum limit allowed by European Union statutory limits for heavy metals and lower than those obtained for Indian curry leaves reported by Indian research teams by using neutron activation and γ-ray analysis.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-12-01 | Food Additives and Contaminants: Part B |