6533b870fe1ef96bd12cfbe7

RESEARCH PRODUCT

Platinum and rhodium in potato samples by using voltammetric techniques

Diana AmorelloSantino Orecchio

subject

Health (social science)Analytical chemistrychemistry.chemical_elementPlant Sciencelcsh:Chemical technology010402 general chemistry01 natural sciencesHealth Professions (miscellaneous)MicrobiologyArticleSettore CHIM/12 - Chimica Dell'Ambiente E Dei Beni CulturaliRhodiumAdsorptive stripping voltammetrylcsh:TP1-1185potatoesSettore CHIM/01 - Chimica AnaliticaplatinumVoltammetryvoltammetry010401 analytical chemistrySolanum tuberosum0104 chemical scienceschemistrypotatoeStandard additionrhodiumDifferential pulse voltammetryPlatinumFood ScienceNuclear chemistry

description

Potato is a starchy, tuberous crop from the perennial Solanum tuberosum having high nutritional values. This paper is the first analytical approach to quantify Pt and Rh in vegetal food. In this study a total of 38 different potato samples produced in Europe and one in Australia were investigated. Determinations of Pt and Rh in potato samples were carried out by Differential pulse voltammetry (DPV/a) for platinum and by Adsorptive stripping voltammetry (AdSV) for Rh using standard addition procedure. Because no certified reference potatoes containing platinum and rhodium are available, we used addition standard method. The quantification limits for Pt and Rh are 0.007 and 0.0008 &mu

yearjournalcountryeditionlanguage
2019-02-05
10.3390/foods8020059http://hdl.handle.net/10447/349662