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Determination by ICP-MS of essential and toxic trace elements in gums and carrageenans used as food additives commercially available in the portuguese market

2023Journal article Open access
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dc.contributor.authorAzevedo, Rui
dc.contributor.authorOliveira, Ana Rafaela
dc.contributor.authorAlmeida, Agostinho
dc.contributor.authorGomes, Lígia Rebelo
dc.date.accessioned2024-04-04T12:22:19Z
dc.date.available2024-04-04T12:22:19Z
dc.date.issued2023
dc.description.abstractGums and carrageenans are food additives widely used in food preparations to improve texture and as viscosifiers. Although they are typically added in small amounts, nowadays people tend to use more and more pre-prepared food. In this work, the content of a wide panel of trace elements in commercial products were analyzed. Carrageenans and gums (n = 13) were purchased in the Portuguese market and were from European suppliers. Samples were solubilized by closed-vessel microwave-assisted acid digestion and analyzed by ICP-MS. Globally, the content of essential trace elements decreased in the following order: Fe (on average, on the order of several tens of µg/g) > Mn > Zn > Cr > Cu > Co > Se > Mo (typically < 0.1 µg/g), while the content of non-essential/toxic trace elements decreased in the following order: Al > Sr > Rb > As > Li > Cd > Pb > Hg. The consumption of these food additives can significantly contribute to the daily requirements of some essential trace elements, namely Cr and Mo. The toxic trace elements Cd, As, Pb, and Hg were below the EU regulatory limits in all analyzed samples. Additional research is needed to define the potential risk of introducing toxic trace elements into food products through the use of these additives.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAzevedo, R.; Oliveira, A.R.; Almeida, A.; Gomes, L.R. Determination by ICP-MS of essential and toxic trace elements in gums and carrageenans used as food additives commercially available in the portuguese market. Foods 2023, 12, 1408. https:// doi.org/10.3390/foods12071408pt_PT
dc.identifier.doi10.3390/foods12071408pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10284/12877
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.subjectFood additivespt_PT
dc.subjectGumspt_PT
dc.subjectCarrageenanspt_PT
dc.subjectICP-MSpt_PT
dc.subjectTrace elementspt_PT
dc.subjectHeavy metalspt_PT
dc.titleDetermination by ICP-MS of essential and toxic trace elements in gums and carrageenans used as food additives commercially available in the portuguese marketpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue7pt_PT
oaire.citation.startPage1408pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
person.familyNameMaria da Silva Rebelo Gomes
person.givenNameLígia
person.identifier.ciencia-idA41A-22BE-18F0
person.identifier.orcid0000-0002-3496-6052
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication66614656-b892-46ad-93f3-7586580fd733
relation.isAuthorOfPublication.latestForDiscovery66614656-b892-46ad-93f3-7586580fd733

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