THE MICROELEMENTS ANALYSES IN CANNED VEGETABLES MIX.doc

7/21/2019 THE MICROELEMENTS ANALYSES IN CANNED VEGETABLES MIX.doc

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THE MICROELEMENTS ANALYSES IN CANNED VEGETABLES MIX

I. David1, F. Berbentea1, T. Traşcă L.Georgescu1, M. Ştefănuţ , !. "inovet#1, G. Bu$anca1,Lia Micu%a, M. Danci

1&.'.!.M.(.B., Banat &niversit) of !gricu%tura% 'ciences and (eterinar) Medicine,Facu%t) of Food*rocessing Tec+no%ogies, ca%ea !radu%ui 1, Ti-isoara, "o-ania, /02// 345 20,I678M7, 6ationa% "esearc+Deve%o9-ent Institute for 8%ectroc+e-istr) and 7ondensed Matter, str. !ure%

*aunescu *odeanu 1//, :0035 Ti-isoara, "o-ania, Te%. /03511, Fa;< /03501:4,

Abstract

The paper proposes microelements analyses in canned vegetebles mix: Mn, Co, Fe, Cu, Ni, Se. The

metals concentrations have been determinate by AA spectrometry. The AA spectroscopy is carried out on a novAA !! " atomic absorption spectrometer, #ith graphite oven, #ith $inAAS %.&'

so(t#are (or evaluation, control and result presentation, a so)called coo*boo*, (or every element,

and a +S )& hydride generator.

=e) >ords: vegetab%es -i;, +eav) -eta%s, !! s9ectrosco9), tota% organic carbon

1. Introducton

T+e vegetab%es -i; is a 9reserved 9roduct b) using different tec+ni?ues t+at

-odif) t+eir c+e-ica% co-9osition and t+eir ?ua%it). 7oncentrating t+e 9roducts +as so-e

advantages %i@e reducing t+e 9roduct ?uantit) >+ic+ >i%% be stored, -ani9u%ated, trans9orted and

9reservedA t+e >ater activit) -ust be -a;. 0,2 in order to in+ibit t+e gro>t+ of undesired-icroorganis-s ORDIN 1!"!, 005C.

#. E$%&r'&nta(

#.1. Sa'%(&s %r&%araton

T+e sa-9%es undergo an acidic digestion >it+ +ig+ 9urit), -eta% free 53 E6 : using t+e

M' Berg+of -inera%i#ation and digestion s)ste-. ! t+reeste9 9rogra-< T1H1507, t1H13 -in.,*1H/050 fro- tota% 9o>er, TH107, tH13 -in., *H5040, T:H107 J1007, t:H13 -in.,*:H0. T+us resu%ted so%utions +ave been co-9%eted >it+ u%tra9ure >ater " ')ste- 9erating

Barnstead a99aratusC to e?ua% vo%u-es in 3 -% ca%ibrated f%as@s.

#.#. M&t)ods o* ana(+ss

T+e !! s9ectrosco9) is carried out on a nov!! /00 G ato-ic absor9tion s9ectro-eter !na%)ti@ KenaGer-an), >it+ gra9+ite furnace, in!!' :.12 soft>are for eva%uation, contro% andresu%t 9resentation, a soca%%ed 7oo@boo@, for ever) e%e-ent, and a E' 331 +)dride generator. !

T7(7*6 '+i-ad#u Ka9an e?ui99ed >it+ 'o%id 'a-9%e Modu%e ''M3000 !, autosa-9%er !'I( and tota% nitrogen -easuring unit +as been used for inorganic I7C and tota% organic carbonT7C ana%)ses. Direct%) sa-9%es fro- t+e canes un-odifiedC +ave been used. 7a%ibration curvesfor T7 using standard g%ucose 9.a.C and I7 using standard 6aE7: 9.a.C +ave been -ade.



,. R&su(ts and Dsscutons

(egetab%es -i; contain so-e -icroe%e-ents beneficia% for +u-an bod)< Mn, 7o, Fe, 7u, 6i, 'e.

Five t)9es of vegetab%es -i; +ave been studied, bot+ %oca% and i-9orted< four of t+e- 9ac@aged in -eta%%ic cans and one in g%ass bott%e, for reference HOTARARE nr. 11-/ 00C.Microe%e-ents concentrations +ave been deter-ined b) !! s9ectro-etr) Internationa% 'tandardI' 13345<00:). T+e resu%ts are 9resented in Tab%e 1.

Tab%e 1. Microe%e-ents concentrations in vegetab%es -i;

No. Sa'%(& Conc&ntraton/ %%'

Mn Co 0& Cu N S&

1. (egetab%es -i; Sultan

"o-anian 9roduct,Turc@is+ %icence, -eta%ic

canC

0. :/./ 0.0

. (egetab%es -i; Conserv

(rig

"o-anian 9roduct,-eta%%ic canC

0.1 0.0 :3.5/

:. (egetab%e -i;t Mib

"o-anian 9roduct,-eta%%ic canC

0./ 0.0: :,

/. (egetab%e -i; Maxim-s,Ita%ian 9roduct, -eta%%ic

canC

1:,0 0.001 2.10 0./3

3. (egetab%e -i; u(tea"o-anian 9roduct, 9%astic canC

0.1 0.0 30.4 0.23 0.0

before t+e sa-9%es >ere ta@en, t+e vegetab%es -i; >as +o-ogeni#ed at 1300 r9- >it+ an I=!L!B"T87E6I=

stirrer, >it+ ad$ustab%e rotations and dis9%a) unit observation

under %i-it detection

T+e distribution of -icroe%e-ents in studied t)9es of 9roducts >ere 9resented -ore

sugestive in Fig.1. T+e Mn, Fe and 6i contents are +ig+er in vegetab%es -i; Maxim-s



Fig. 1. 7oncentrations of -icroe%e-ents

For ever) food, fres+ or canned, t+e sensoria% ana%)ses are ver) i-9ortant. T+e te;ture

c+aracteristics in sensoria% ana%)ses are a99re+ended b) taste.T+e c+e-ica% -et+ods used to c+aracteri#e studied 9roducts are t+e deter-ination of tota%

inorganic I7C and organic carbon T7C< Tab%e ., Fig.., Fig.:., and t+e tota% dr) >eig+t

deter-ination Tab%e :C.

Tab%e . Tota% carbon, inorganic carbon and tota% organic carbon deter-inations

No. Sa'%(& &2)t/ '2 TC/ 3 &2)t/ '2 IC/ 3 TOC/ 3


"o-anian 9roduct, Tur@is+%icence, -eta%%ic canC

5/,3 10.03 20.0 10.03

. (egetab%es -i; Conserv Frig

"o-anian 9roduct, -eta%%iccanC

/20.1 :./3 :0. 0.1 :.33

:. (egetab%es -i; Mib

"o-anian 9roduct, -eta%%iccanC 0.3 10./3 41.3 10./3

/. (egetab%es -i; Maxim-s,Ita%ian 9roduct, -eta%%ic canC //3.1 ./ 10.2 0.05 .33

3. (egetab%es -i; Buftea"o-anian 9roduct, 9%astic

canC

2:. .5 :00.3 0.0/ .5/

before t+e sa-9%es >ere ta@en, t+e vegetab%es -i; >as +o-ogeni#ed at 1300 r9- >it+ an I=!L!B"T87E6I=




Fig.. Tota% carbon deter-ination in (egetab%es -i;Conserv (rig

Fig.:. Inorganic carbon deter-ination in (egetab%es-i; Conserv (rig

T7 offered infor-ation about su- of organic co-9ounds in vegetab%es -i;< starc+, 9roteins, sugars, fibers, vita-ins, etc. I7 offered infor-ation about su- 9resenceC of carbonates

and bicarbonates in sa-9%es.T+e tota% dr) >eig+t +as been effectuated b) sa-9%es +eating to 1/01/3o7 unti% constant

>eig+t >ere obtained Tab%e :.C.

Tab%e :. Tota% dr) >eig+t T.D..C

No. Sa'%(& &2)t/ 2 3 T. D..


"o-anian 9roduct, Tur@is+ %icence, -eta%%ic canC

2.4:3 .52

. (egetab%es -i; Conserv (rig

"o-anian 9roduct, -eta%%ic canC1:.3032 2.42

:. (egetab%es -i; Mib "o-anian 9roduct, -eta%%ic canC ./5 /.3

/. (egetab%es -i; Maxim-s, Ita%ian 9roduct, -eta%%ic canC 1.314 .4:

3. (egetab%es -i; u(tea "o-anian 9roduct, g%ass bott%eC .532 3.02 before t+e sa-9%es >ere ta@en, t+e vegetab%es -i; >as +o-ogeni#ed at 1300 r9- >it+ an I=!L!B"T87E6I=


4. Conc(usons

(egetab%es -i; and re%ated 9roducts are a%>a)s 9resent in bot+ orienta% and 8uro9ean@itc+en. T+e taste of t+ese 9roducts can be different eit+er because co--une added ingredientssuc+ as sa%t, sugar, starc+ or ot+ers s9ecific to so-e regions< c+i%%), s9ices, 9ars%e), etc. T+e dr)>eig+t, T7 and I7 va%ues de9end on tec+no%og) used, but t+e -icroe%e-ents content in t+ese

9roducts de9end on soi%, underground >aters, vegetab%es t)9e and ca9acit) to e;traction fro- soi%and to retain different -eta%s. (egetab%es -i; and si-i%ar 9roducts +ave a%so a +ig+ nutritive va%uedue to t+e content of easi%) retainab%e sugars, vita-in 7, carotenoids and -inera% sa%ts, beingsuitab%e for consu-9tion in t+e >inter season.

R&*&r&nc&s

HOTARARE nr. 11- N/ octo-brie 00 9entru a9robarea 6or-e%or 9rivind -ateria%e%e si obiecte%e carevin in contact cu a%i-ente%e /0omanian speci(ic standard1.

Internationa% 'tandard I' 13345<00: 8C, ater ?ua%it) Deter-ination of trace e%e-ents using

ato-ic absor9tion s9ectro-etr) >it+ gra9+ite furnace.ORDIN 1!"! N1.1.005 9rivind a9robarea 6or-ei sanitare veterinare si 9entru siguranta a%i-ente%or



9rivind anu-iti conta-inanti din a%i-ente%e de origine ani-a%a si nonani-a%a /0omanian speci(ic standard1.5%&da, t+e free 8nc)c%o9aedia.

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THE MICROELEMENTS ANALYSES IN CANNED VEGETABLES MIX.doc