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Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods

Deshwal, Gaurav K ; Gómez-Mascaraque, Laura G ; Fenelon, Mark ; Huppertz, Thom

Molecules (Basel, Switzerland), 2023-05, Vol.28 (10), p.3988 [Revista revisada por pares]

Switzerland: MDPI AG

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Título:
Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods
Autor: Deshwal, Gaurav K ; Gómez-Mascaraque, Laura G ; Fenelon, Mark ; Huppertz, Thom
Materias: Acids ; Bias ; Cheese ; Correlation coefficient ; Correlation coefficients ; Dairy products ; Dietary minerals ; Digestion ; dry ashing ; Emission analysis ; Error analysis ; ICP-OES ; Inductively coupled plasma ; Infant formulas ; Manganese ; Mass spectrometry ; Methods ; Milk ; mineral analysis ; Minerals ; Moisture content ; Optical emission spectroscopy ; Reference materials ; Sample preparation ; Scientific imaging ; Skim milk ; Sodium ; Spectrometry ; Trace minerals ; Water content ; Zinc
Es parte de: Molecules (Basel, Switzerland), 2023-05, Vol.28 (10), p.3988
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descripción: For sample preparation prior to mineral analysis, microwave digestion (~2 h) is quicker and requires lower acid volume as compared to dry (6-8 h) and wet digestion (4-5 h). However, microwave digestion had not yet been compared systematically with dry and wet digestion for different cheese matrices. In this work, the three digestion methods were compared for measuring major (Ca, K, Mg, Na and P) and trace minerals (Cu, Fe, Mn and Zn) in cheese samples using inductively coupled plasma optical emission spectrometry (ICP-OES). The study involved nine different cheese samples with moisture content varying from 32 to 81% and a standard reference material (skim milk powder). For the standard reference material, the relative standard deviation was lowest for microwave digestion (0.2-3.7%) followed by dry (0.2-6.7%) and wet digestion (0.4-7.6%). Overall, for major minerals in cheese, strong correlation was observed between the microwave and the dry and wet digestion methods (R = 0.971-0.999), and Bland-Altman plots showed best method agreement (lowest bias), indicating the comparability of all three digestion methods. A lower correlation coefficient, higher limits of agreement and higher bias of minor minerals indicate possibilities of measurement error.
Editor: Switzerland: MDPI AG
Idioma: Inglés

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Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods

Deshwal, Gaurav K ; Gómez-Mascaraque, Laura G ; Fenelon, Mark ; Huppertz, Thom

Switzerland: MDPI AG

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