Investigation by ICP-MS of trace element levels in vegetable edible oils produced in Spain

E J Llorent-Martínez; P Ortega-Barrales; M L Fernández-de Córdova; A Domínguez-Vidal; A Ruiz-Medina

doi:10.1016/j.foodchem.2011.01.064

Investigation by ICP-MS of trace element levels in vegetable edible oils produced in Spain

Food Chem. 2011 Aug 1;127(3):1257-62. doi: 10.1016/j.foodchem.2011.01.064. Epub 2011 Jan 25.

Authors

E J Llorent-Martínez¹, P Ortega-Barrales¹, M L Fernández-de Córdova¹, A Domínguez-Vidal¹, A Ruiz-Medina²

Affiliations

¹ Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain.
² Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain. Electronic address: [email protected].

PMID: 25214123
DOI: 10.1016/j.foodchem.2011.01.064

Abstract

The content of trace elements (Ag, As, Ba, Be, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Ti, Tl and V) in edible oils (virgin olive, olive, pomace-olive, sunflower, soybean and corn) from Spain was determined, using inductively-coupled plasma-mass spectrometry (ICP-MS) after microwave digestion, employing only nitric acid in this step. The method has been validated by using both an oil reference material and recovery experiments over different oil samples, obtaining satisfactory results in all cases. Inter-day repeatabilities lower than 10% were observed for all of the analysed elements in the different kinds of oil samples. Studying the content of trace elements, in order to detect tendencies in the samples of the same type of oil, principal components analysis was used. Promising groupings were observed using a model with two principal components and retaining 75.3% of the variance.

Keywords: ICP-MS; Microwave digestion; PCA; Statistical analysis; Trace elements; Vegetable oils.