Carlos E. Lozano-Olvera , Irma Pérez-Silva , Giaan A. Álvarez-Romero , José A. Rodriguez , Jesús Andrés Tavizón-Pozos , Ma. Elena Páez-Hernández
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引用次数: 0
Abstract
Cd and Pb are toxic heavy metals present in various samples, including oregano, laurel, thyme, green tea and tobacco. Exposure to these metals poses significant health risks, making regular monitoring essential. In this study, an efficient method was developed for the quantification of Pb and Cd in these herbs and in cigarette tobacco by flame atomic absorption spectroscopy (FAAS) employing ZnO nanoflowers as preconcentration material. The ZnO nanoflowers were synthesized via a solvothermal method and characterized by SEM, EDS, XRD and BET techniques, exhibiting a nanoplate morphology with a surface area of 9.8 m2 g−1. Extraction process was optimized using a Taguchi L9(33) design, achieving extraction efficiencies of 99.20 % for Pb and 59.35 % for Cd. The preconcentration process yielded enrichment factors of 9.7 and 5.8 for Pb and Cd, respectively. The proposed methodology was validated, demonstrating high accuracy and precision. Metal concentrations in the aforementioned herbs ranged from 0.37 to 18.87 µg g−1 for Pb and from 0.48 to 2.79 µg g−1 for Cd, and for tobacco from 0.73 to 18.87 µg g−1 for Pb and 0.69–1.41 for Cd. This method provides a reliable and cost-effective alternative for monitoring Pb and Cd in herbs and their derived products.
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.