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International Journal of Food Science and Technology 2000, 35, 371]375 371
Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche, UniversitaÁ del Molise, Via De Sanctis,
86100 Campobasso, Italy
(Received 8 September 1998; Accepted 18 October 1999)
Summary In this article, a new method for determining copper and iron in edible vegetable oils by using
atomic absorption spectrometry is discussed. The metals were extracted from low quantities of
oil (1]2 g) with a 10% nitric acid solution. The acid solution obtained can be injected directly
into the atomic absorption furnace. The proposed method is simple and allows copper and iron
to be determined in edible vegetable oils with a precision estimated below 15% relative standard
deviation (RSD) for Cu and 10% for Fe.
Keywords Atomic absorption spectrometry, copper, iron.
International Journal of Food Science and Technology 2000, 35, 371]375 ã 2000 Blackwell Science Ltd
Black plate (3,1)
300 300
200 200
100 100
0 0
2 hr 3 hr 4 hr
600
500
400
300 y = 9.88 x
200 R2 = 0.9941
100
0
–10 0 10 20 30 40 50
ppb
copper standard in copper standard added to
acid solution extra virgin olive oil
ã 2000 Blackwell
Science Ltd International Journal of Food Science and Technology 2000, 35, 371]375
Black plate (4,1)
800
ABS × 1000
600
400 y = 2.15 x
R2 = 0.9904
200
0
–150 –100 –50 0 50 100 150 200 250 300
ppb
iron standard in iron standard added to
acid solution extra virgin olive oil
Table 2 Averages of the standard addition recoveries obtained Table 3 Averages of the copper and iron contents obtained
by four independent determinations from every oil sample by four independent extractions
ppb Cu Fe
Element added ppb Accuracy (%) Sample oil ppb RSD (%) ppb RSD (%)
found
International Journal of Food Science and Technology 2000, 35, 371]375 ã 2000 Blackwell Science Ltd
Black plate (5,1)
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ã 2000 Blackwell Science Ltd International Journal of Food Science and Technology 2000, 35, 371]375