Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

Abstract This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. The samples were decomposed using microwave-assisted digestion with diluted nitric acid; and the contents of Al, Ca, Cu, Fe, Mn and Ni were determined using Microwave Induced Plasma Optical Emission Spectrometry (MIP OES). The Fe content was also determined by Flame Atomic Absorption Spectrometry, and the comparison showed good accuracy of the method. The limits of quantification were below 0.011 mg kg-1, showing adequate detectability. Cooking in the different pots increased the ash and protein contents as well as decreased the moisture content. Box-plot and Principal Components Analysis showed that Ca and Fe contents present the largest variations in the samples, followed by Al and moisture. The variables Al, Cu, Mn, Ni, ash, and protein presented similar behavior after cooking in all different pots. In addition, liver cooked in both iron and hammered aluminum pots presented similar Fe contents, while gizzard and heart showed similar Ca contents.

Bibliographic Details

Main Authors:	Campos,Náira da Silva, Alvarenga,Flávia Barbosa Magalhães, Sabarense,Céphora Maria, Oliveira,Marcone Augusto Leal de, Timm,Janaína Garcia, Vieira,Mariana Antunes, Sousa,Rafael Arromba de
Format:	Digital revista
Language:	English
Published:	Instituto de Tecnologia de Alimentos - ITAL 2020
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100459
Tags:	Add Tag No Tags, Be the first to tag this record!