| Autor: |
Mesko, Marcia Foster, Toralles, Isis Gonçalves, Coelho Junior, Gilberto Silva, Rondan, Filipe Soares, Costa, Vanize Caldeira, Hartwig, Carla Andrade, Scaglioni, Priscila Tessmer |
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| Zdroj: |
Rapid Communications in Mass Spectrometry: RCM; Sep2020 Supplement S3, Vol. 34, p1-8, 8p |
| Abstrakt: |
Rationale: To increase the consumption of egg powder and its fractions a suitable quality control method is required to obtain more information on its nutritional composition. The proposed method enables the quantification of important elements for the functioning of the human organism, such as halogens and sulfur, in egg powder and its fractions. Methods: Up to 350 mg of egg powder or its fractions (egg white powder and egg yolk powder) were digested by microwave‐induced combustion using 20 bar pressure of oxygen. The analytes were absorbed in 100 mmol L−1 of NH4OH solution. The determination of halogens (chlorine, bromine, fluorine, and iodine) and sulfur was performed in a single analysis using ion chromatography with conductivity detection coupled to mass spectrometry. Results: Using the proposed method, spike recoveries between 99% and 104% for all analytes were obtained, and results agreed with certified values of reference materials (agreements were between 100% and 109%). The relative standard deviations were below 8%. The variation in elemental concentration over a wide range in different fractions (whole egg powder, egg white powder, and egg yolk powder) and different brands was also observed. Conclusions: The proposed method provides reliable information about minerals in whole egg powder and its fractions, contributing to better quality control of these products. Because these food products are widely consumed, these results suggest the safe ingestion levels of these elements. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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