ICP-MS triple quadrupole as analytical technique for the characterization of metal contamination processes in commercial flours for food safety

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-02-18 DOI:10.1016/j.jfca.2025.107387

Chiara Telloli , Flavio Cicconi , Pasquale Lombardi , Fabio Borgognoni , Stefano Salvi , Maria Carmela Iapalucci , Antonietta Rizzo

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引用次数: 0

Abstract

This study focuses on the analysis of the elemental composition of different commercial flours focusing the attention on toxic trace metals. The goal is to search markers for contaminations, due to the growth of the cereal in polluted soil, and / or due to the working process to which the cereals are subjected to obtain flour. To do that, different kind of flour (wheat, durum wheat, oats, corn, spelt and rice) were bought and analysed using ICP-MS triple quadrupole located in an ISO 6 cleanroom. Arsenic, cadmium, and lead founded could be related to soil contamination. Vanadium is therefore identified as a useful marker of process contamination as it is commonly scarce in the soil, but it is very common in the heavy-duty milling cylinders. Poor maintenance, wear conditions, economic reasons could be some of the causes of process contamination. Finally, a possible marker for type 00 wheat flours was identified, having observed the tendency of caesium to accumulate in the internal parts of the wheat grain.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.