Speciation of challenging elements in food by atomic spectrometry

• Published in: Talanta (Oxford) Vol. 93; pp. 18 - 31
• Main Author: Ruzik, Lena
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15-05-2012; Elsevier
• Subjects: Analytic Sample Preparation Methods; Analytical chemistry; Animals; Atomic spectrometry; Chemistry; Cobalt; Copper; Exact sciences and technology; Food; Food Analysis - methods; Humans; Inorganic Chemicals - analysis; Inorganic Chemicals - chemistry; Inorganic Chemicals - isolation & purification; Iodine; Iron; Manganese; Molybdenum; Speciation analysis; Spectrophotometry, Atomic - methods; Zinc; Speciation analysis; Atomic spectrometry; Iron; Copper; Cobalt; Molybdenum; Zinc; Food; Iodine; Manganese; Human; State of the art; Foodstuff; Review; Sample preparation; Trend analysis; Speciation
• ISSN: 0039-9140; 1873-3573
• DOI: 10.1016/j.talanta.2012.01.066

► Reviewed speciation analysis of the seven challenging elements in food (Cu, I, Co, Fe, Mn, Mo, Zn). ► Presented sample preparation of them with advantages and problems presented in literature. ► And atomic spectrometry, like a useful tool for elements detection. ► Presented a step of the best sample preparation of food to the speciation analysis.
The review addresses trends in speciation analysis of challenging – rather rarely examined despite their importance for human health – elements in foodstuffs with special attention prior to sample preparation. Elements of interest are cobalt, iodine, manganese, iron, zinc, copper and molybdenum belong to the group of elements still appealed for searching their speciation despite extremely small contents in foodstuffs.
Advantages and weaknesses of recommended procedures are overviewed and discussed, highlighting state-of-the-art speciation methodologies developed so far in the field.