Effects of Raw Materials, Ingredients, and Production Lines on Arsenic and Copper Concentrations in Confectionery Products
| Autor: | J. Sanchez Soriano, Ángel A. Carbonell-Barrachina, Enrique San Norberto García, P. Aracil, Francisco Burló |
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| Rok vydání: | 2002 |
| Předmět: |
Quality Control
Prima materia Food Handling Spectrophotometry Atomic Trace element chemistry.chemical_element Mineralogy General Chemistry Legislation Food Contamination Raw material Copper Chewing gum Arsenic Candy Ingredient chemistry Spain Glycyrrhiza Food science General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 50:3738-3742 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf0115591 |
| Popis: | The Spaniard legislation sets up maximum levels for total arsenic (As) and copper (Cu) in confectionery products at 0.1 and 5.0 microg g(-)(1), respectively. Concentrations of these two trace elements were determined in four confectionery products: chewing gum, two licorice items, and soft candy. The effects of raw materials quality and production lines were studied. Arsenic and copper were quantified by atomic absorption spectrometry with hydride generation and slotted-tube atom trap tubes, respectively. Their levels were, in general, below the maximum limits establish by the Spaniard legislation; however, the As concentration in the licorice sticks was above this maximum limit (0.11 +/- 0.01 microg g(-)(1)). Statistics proved that quality of raw materials and the production lines both significantly affected As and Cu concentrations in the final products. The licorice extract and molasses were found as the common source for As and Cu pollution. The As concentration in the licorice extract was 0.503 +/- 0.01 microg g(-)(1), and could represent a serious hazard to human health if it is used in high proportions. |
| Databáze: | OpenAIRE |
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