Element Fractionation Analysis for Milk in Its Real Matrix by Inductively Coupled Plasma Optical Emission Spectrometry

Fractionation of elements in food is essential for understanding and prediction of its bioavailability, effects, and toxicity. In the present study, an analytical fractionation scheme for milk samples was developed for the common elements, such as Fe, Cu, Zn, Mn, Mg, Ca, Cr, Ni, Mo, Al, Pb, Sn, V, B...

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Bibliographic Details
Published inSpectroscopy letters Vol. 46; no. 2; pp. 100 - 108
Main Authors Yaşar, Sema Bağdat, Baran, Eda Köse, Tokay, Feyzullah
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 01.02.2013
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Summary:Fractionation of elements in food is essential for understanding and prediction of its bioavailability, effects, and toxicity. In the present study, an analytical fractionation scheme for milk samples was developed for the common elements, such as Fe, Cu, Zn, Mn, Mg, Ca, Cr, Ni, Mo, Al, Pb, Sn, V, Ba, Co, and Cd. For this purpose, applying a sequential separation procedure, the protein, lipid, and serum fractions were obtained separately. The recovery percentages were in the range of 96.3-104.0 for the separation of fractions in the synthetic milk. The results achieved in the paper were compared with reported literature data. Additionally, the fractionation pattern for each metal studied was different relating to the origin of milk. Although there were some exceptions, it was seen that Fe, Cu, and Al preferred to be in protein fraction; however, Zn, Mn, Mg, Ca, Cr, Ni, and Mo preferred to be in serum fraction.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
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content type line 23
ISSN:0038-7010
1532-2289
DOI:10.1080/00387010.2012.692426