Determination of inorganic anions in commercial seed oils and in virgin olive oils produced from de-stoned olives and traditional extraction methods, using suppressed ion exchange chromatography (IEC)

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 599-605

  Dugo, Giacomo ^a   Pellicanò, Teresa Maria ^b   Pera, Lara La ^a   Turco, Vincenzo Lo ^a   Tamborrino, Antonia ^c   Clodoveo, Maria Lisa ^c  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF CALABRIA   (Italy)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

Inorganic anions; Ion exchange chromatography; Vegetable oils

Indexed keywords

ACETONE; BROMIDE; CARBONIC ACID; CHLORINE; FLUORINE; HYDROGEN; INORGANIC COMPOUND; IODIDE; NITRATE; NITRITE; PHOSPHATE; QUATERNARY AMMONIUM DERIVATIVE; SULFATE;

ACCURACY; ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CONDUCTANCE; ELUTION; EXTRACTION; ION EXCHANGE CHROMATOGRAPHY; ULTRASOUND;

OLEACEAE;

EID: 33846261528     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.039     Document Type: Article

References (18)

1. Amirante P. Virgine Olive oil from de-stoned paste: introduction of a new decanter with short and variable dynamic Pressure cone to increase oil yield. Proceedings of Effost 2005 Intrafood 2005 - innovations in traditional foods Vol. II (2005), Polytechnical University of Valencia, Spain 1183-1186
2. Angerosa F., Basti C., Vito R., and Lanza B. Effect of stone removal on the production of virgin olive oil volatile compounds. Food Chemistry 67 (1999) 295-299
3. Buldini P.L., Cavalli S., and Trifirò A. State of the art ion chromatographic determination of inorganic ions in food. Journal of Chromatography A 789 (1997) 529-548
4. Buldini P.L., Ferri D., and Lal Sharma J. Determination of some inorganic species in edible vegetable oils and fats by ion chromatography. Journal of Chromatography A 789 (1997) 549-555
5. Cerutti, G. (1993). Il Rischio Alimentare (2nd ed.). Tecniche Nuove (Eds), Milan, Italy.
6. Dugo G.mo., La Pera L., Giuffrida D., Salvo F., and Lo Turco V. Influence of the olive variety and the zone of provenience on selenium content determined by cathodic stripping potentiometry (CSP) in virgin olive oils. Food Chemistry 88 (2004) 135-140
7. Dugo G.mo., La Pera L., La Torre G.L., and Giuffrida D. Determination of Cd (II), Cu (II), Pb (II), and Zn (II) content in commercial vegetable oils using derivative potentiometric stripping analysis (dPSA). Food Chemistry 87 (2004) 639-645
8. Dugo G.mo., La Pera L., Pollicino D., and Saitta M. Determination of selenium content in different types of seed oils by cathodic stripping potentiometry. Journal of Agricultural and Food Chemistry 51 (2003) 5598-5601
9. La Pera, L., & Dugo, G. mo. (2005). Metalli pesanti e selenio in oli vegetali. In: Chiriotti (Ed.), Determinazione di metalli pesanti negli alimenti e nell'ambiente (pp. 47-95). Turin, Italy.
10. La Pera L., Lo Coco F., Mavrogeni E., Giuffrida D., and Dugo G.mo. Determination of Copper (II). Lead (II). Cadmium (II) and Zinc (II) in virgin olive oils produced in Sicily and Apulia by Derivative Potentiometric Stripping Analysis. Italian Journal of Food Science 14 (2002) 389-399
11. La Pera L., Lo Curto S., Visco A., La Torre L.G., and Dugo G.mo. Derivative potentiometric stripping analysis (dPSA) used for determination of cadmium, copper, lead and zinc in Sicilian olive oils. Journal of Agricultural and Food Chemistry 50 (2002) 3090-3094
12. Lopez-Ruiz B. Advances in the determination of inorganic anions by ion chromatography. Journal of Chromatography A 881 (2000) 607-627
13. Mohri T., and Scanlan R.A. Nitrates, nitrites and nitrosamines. In: Macrae R., Robinson R.K., and Sadler M.J. (Eds). Encyclopedia of food science, food technology and nutrition Vol. 5 (1993), Academic Press, London 3240-3249
14. Nestel P.J., Noakes M., Belling G.B., Mc Arthur M., Clifton P.M., and Abbey J.M. Plasma cholesterol lowering potential of edible oils blends suitable for commercial use. American Journal of Clinical Nutrition 55 (1992) 46-50
15. Pennington J.A.T. Dietary exposure for nitrate and nitrite. Food Control 9 (1998) 385-395
16. Saitta M., Lo Turco V., Pollicino D., and Dugo G.mo. Oli d'oliva da pasta denocciolata ottenuta da cv. Coratina e Paranzana. Rivista Italiana delle Sostanze Grasse 80 (2003) 27-34
17. van Leewen F.X.R., and Sangster B. The toxicology of bromide ion. Critical Reviews in Toxicology 18 (1987) 189-213
18. Winefordner J.D., and Long G.L. Limits of detection. A closer look at the IUPAC definition. Analytical Chemistry 7 (1983) 712-723