Trace element concentrations in commercial gluten free amaranth bars
Fecha
2015Autor
Hidalgo, Melisa Jazmín
Sgroppo, Sonia Cecilia
Camiña, José Manuel
Marchevsky, Eduardo Jorge
Pellerano, Roberto Gerardo
Metadatos
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Gluten-free foods are specially designed to be
consumed by people who suffer from celiac disease or
some type of gluten intolerance. Few studies are currently
available about trace element contents in gluten-free foods.
This study aimed at analyzing the concentrations of 15
trace elements in commercial gluten-free amaranth bars by
inductively coupled plasma optical emission spectrometry,
after wet digestion by microwave system. The accuracy of
the method was determined by the use of a standard reference
material (NIST SRM 1570a Spinach Leaves) and
recovery experiments, obtaining satisfactory values in all
cases. The contents of the investigated trace elements in
gluten-free amaranth bars were found to be in the range: Al
(3.7–8.1 lg/g), Co (0.02–0.07 lg/g), Cr (0.05–0.25 lg/g), Cu
(1.80–6.12 lg/g), Fe (7.0–14.5 lg/g), Mn (6.5–10.6 lg/g), Ni
(0.30–0.78 lg/g), Pb (0.25–1.12 lg/g), Sr (1.4–2.7 lg/g), and
Zn (4.7–9.8 lg/g). Some of the essential trace elements were
found to have good nutritional contribution in accordance to
daily nutrient recommendations for adults. The concentrations
of non-essential elements such as Al, Ni and Sr, were very
low in all samples. The levels of toxic elements such as As,
Cd, Sb and Tl were not detected in any of the samples, and do
not pose any threat to consumers. However, the Pb concentrations
were above the safety limits in 8.9 % of the studied
samples. Therefore, regular monitoring of this toxic metal
should be conducted in the future, to ensure the quality of the
gluten-free products for human health.
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