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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Multivariate optimization for the development of a sample preparation procedure and evaluation of calibration strategies for nutrient elements determination in handmade chocolate

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Author(s):
Costa, Vinicius C. [1] ; Pinheiro, Fernanda C. [1] ; Amorim, Fabio Alan C. [2, 3] ; Paranhos da Silva, Erik G. [2, 3] ; Pereira-Filho, Edenir R. [1]
Total Authors: 5
Affiliation:
[1] Univ Fed Sao Carlos, Dept Chem, Grp Appl Instrumental Anal, BR-13560270 Sao Carlos, SP - Brazil
[2] Univ Estadual Santa Cruz, Dept Exact & Technol Sci, BR-4562900 Ilheus, BA - Brazil
[3] Univ Fed Bahia, Natl Inst Energy & Environm Sci & Technol, BR-40170115 Salvador, BA - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Microchemical Journal; v. 150, NOV 2019.
Web of Science Citations: 0
Abstract

This study presents a procedure for microwave-assisted sample preparation of handmade chocolates with different levels of cocoa (30 to 85%) using 2.5 mol L-1 of HNO3 followed by determination of nutrient elements (Ca, Cu, Fe, K, Mg, Mn, P and Zn). The determinations were perfomed using inductively coupled plasma optical emission spectrometry (ICP OES). The optimization of the sample preparation procedure was performed using a Doehlert design, for evaluation of the following variables: volume de H2O2 and concentration of HNO3. The best condition for digestion of 200 mg of samples were obtained using only 5 mL of HNO3 at 2.5 mol L-1. In addition, three calibration strategies were evaluated: external calibration (EC), internal standardization (IS) and one-point standard addition (OP SA), and the EC showed the best results for the determination of the evaluated elements. The proposed procedure was validated and applied for the determination of Ca, Cu, Fe, Mg, Mn, P and Zn in 11 samples of handmade chocolates with different levels of cocoa produced in south region of Bahia State, Brazil. The concentration ranges for Ca, Cu, Fe, K, Mg, Mn, P, S and Zn found in the samples were compared with the values of recommended diary intake (RDI), inferring that handmade chocolates is a good nutrients source. (AU)

FAPESP's process: 16/01513-0 - Laser-Induced Breakdown Spectroscopy (LIBS) application in the analyses of electronic waste (printed circuit boards and polymers), food and difficult preparation liquid samples
Grantee:Edenir Rodrigues Pereira Filho
Support type: Regular Research Grants