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Determination of seventeen elements in edible oils and margarine by instrumental neutron activation analysis
Author(s) -
Iskander Felib Y.
Publication year - 1993
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542605
Subject(s) - neutron activation analysis , chemistry , linseed oil , sunflower , chromium , sunflower oil , nuclear chemistry , food science , horticulture , radiochemistry , organic chemistry , biology
Instrumental neutron activation analysis was used to determine the concentration of As, Ba, Ce, Co, Cr, Cs, Eu, Fe, Hg, K, Na, Rb, Sb, Sc, Se, Sr and Zn in almond, sunflower, peanut, sesame, linseed, soy, corn and olive oils, as well as in three margarine brands. The concentration of As, Ba, Ce, Cs, Eu, Hg, Rb, Se and Sr were below the system detection limit under the experiment conditions. Chromium was detected only in one of the margarine samples (171 μg/g); Sb only in corn oil (18 ng/g) and Sc only in linseed oil (19 ng/g). Cobalt, Fe, K, Na and Zn were detected in all oil and margarine samples investigated. The concentration ranges for Co, Fe, K, Na and Zn in oils were: 0.016–0.053; 4.45–19.1; 5.93–47.2; 2.44–12.9 and 0.48–1.54 μg/g, respectively. For margarine, the concentration ranges for Co, Fe, K, Na and Zn were 0.09–0.012; 4.53–10.6; 58.3–1140; 13.2–9870 and 0.38–0.47 μg/g, respectively. The elemental contents of the analyzed samples are within the ranges reported in the literature for edible oils and fats.