Chromium levels in spices and aromatic herbs
Identifieur interne : 000B86 ( Istex/Corpus ); précédent : 000B85; suivant : 000B87Chromium levels in spices and aromatic herbs
Auteurs : E. Garcia ; C. Cabrera ; M. L Lorenzo ; M. C L PezSource :
- Science of the Total Environment [ 0048-9697 ] ; 2000.
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- KwdEn :
Abstract
We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO3 and V2O5. The analytical characteristics of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 μg/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general.
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DOI: 10.1016/S0048-9697(99)00467-2
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<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Chromium levels in spices and aromatic herbs</title><author><name sortKey="Garcia, E" sort="Garcia, E" uniqKey="Garcia E" first="E" last="Garcia">E. Garcia</name><affiliation><mods:affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</mods:affiliation></affiliation></author><author><name sortKey="Cabrera, C" sort="Cabrera, C" uniqKey="Cabrera C" first="C" last="Cabrera">C. Cabrera</name><affiliation><mods:affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</mods:affiliation></affiliation></author><author><name sortKey="Lorenzo, M L" sort="Lorenzo, M L" uniqKey="Lorenzo M" first="M. L" last="Lorenzo">M. L Lorenzo</name><affiliation><mods:affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</mods:affiliation></affiliation></author><author><name sortKey="L Pez, M C" sort="L Pez, M C" uniqKey="L Pez M" first="M. C" last="L Pez">M. C L Pez</name><affiliation><mods:affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:014DC2EA81D98963C22C59606DEEC8D84CFC19C8</idno><date when="2000" year="2000">2000</date><idno type="doi">10.1016/S0048-9697(99)00467-2</idno><idno type="url">https://api.istex.fr/document/014DC2EA81D98963C22C59606DEEC8D84CFC19C8/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000B86</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000B86</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Chromium levels in spices and aromatic herbs</title><author><name sortKey="Garcia, E" sort="Garcia, E" uniqKey="Garcia E" first="E" last="Garcia">E. Garcia</name><affiliation><mods:affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</mods:affiliation></affiliation></author><author><name sortKey="Cabrera, C" sort="Cabrera, C" uniqKey="Cabrera C" first="C" last="Cabrera">C. Cabrera</name><affiliation><mods:affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</mods:affiliation></affiliation></author><author><name sortKey="Lorenzo, M L" sort="Lorenzo, M L" uniqKey="Lorenzo M" first="M. L" last="Lorenzo">M. L Lorenzo</name><affiliation><mods:affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</mods:affiliation></affiliation></author><author><name sortKey="L Pez, M C" sort="L Pez, M C" uniqKey="L Pez M" first="M. C" last="L Pez">M. C L Pez</name><affiliation><mods:affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Science of the Total Environment</title><title level="j" type="abbrev">STOTEN</title><idno type="ISSN">0048-9697</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="2000">2000</date><biblScope unit="volume">247</biblScope><biblScope unit="issue">1</biblScope><biblScope unit="page" from="51">51</biblScope><biblScope unit="page" to="56">56</biblScope></imprint><idno type="ISSN">0048-9697</idno></series><idno type="istex">014DC2EA81D98963C22C59606DEEC8D84CFC19C8</idno><idno type="DOI">10.1016/S0048-9697(99)00467-2</idno><idno type="PII">S0048-9697(99)00467-2</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0048-9697</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acid mineralization</term><term>Aromatic herbs</term><term>Chromium</term><term>Dietary intake</term><term>ETA-AAS</term><term>Spices</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO3 and V2O5. The analytical characteristics of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 μg/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general.</div></front></TEI><istex><corpusName>elsevier</corpusName><author><json:item><name>E Garcia</name><affiliations><json:string>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</json:string></affiliations></json:item><json:item><name>C Cabrera</name><affiliations><json:string>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</json:string></affiliations></json:item><json:item><name>M.L Lorenzo</name><affiliations><json:string>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</json:string></affiliations></json:item><json:item><name>M.C López</name><affiliations><json:string>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>Chromium</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Spices</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Aromatic herbs</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Dietary intake</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>ETA-AAS</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Acid mineralization</value></json:item></subject><language><json:string>eng</json:string></language><originalGenre><json:string>Full-length article</json:string></originalGenre><abstract>We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO3 and V2O5. The analytical characteristics of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 μg/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general.</abstract><qualityIndicators><score>3.523</score><pdfVersion>1.2</pdfVersion><pdfPageSize>543 x 743 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>6</keywordCount><abstractCharCount>646</abstractCharCount><pdfWordCount>2335</pdfWordCount><pdfCharCount>15113</pdfCharCount><pdfPageCount>6</pdfPageCount><abstractWordCount>99</abstractWordCount></qualityIndicators><title>Chromium levels in spices and aromatic herbs</title><pii><json:string>S0048-9697(99)00467-2</json:string></pii><genre><json:string>research-article</json:string></genre><host><volume>247</volume><pii><json:string>S0048-9697(00)X0134-9</json:string></pii><pages><last>56</last><first>51</first></pages><issn><json:string>0048-9697</json:string></issn><issue>1</issue><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><title>Science of the Total Environment</title><publicationDate>2000</publicationDate></host><categories><wos><json:string>ENVIRONMENTAL SCIENCES</json:string></wos></categories><publicationDate>2000</publicationDate><copyrightDate>2000</copyrightDate><doi><json:string>10.1016/S0048-9697(99)00467-2</json:string></doi><id>014DC2EA81D98963C22C59606DEEC8D84CFC19C8</id><score>0.0651599</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/014DC2EA81D98963C22C59606DEEC8D84CFC19C8/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/014DC2EA81D98963C22C59606DEEC8D84CFC19C8/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/014DC2EA81D98963C22C59606DEEC8D84CFC19C8/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Chromium levels in spices and aromatic herbs</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>ELSEVIER</publisher><availability><p>©2000 Elsevier Science B.V.</p></availability><date>2000</date></publicationStmt><notesStmt><note type="content">Fig. 1: Histogram of chromium content in spices and aromatic herbs (dry wt.).</note><note type="content">Table 1: Instrumental conditions for Cr determination in spices and aromatic herbs by ETA-AASa</note><note type="content">Table 2: Analytical characteristics for Cr determination in spices and aromatic herbs by ETA-AAS</note><note type="content">Table 3: Accuracy and precision of the method against an NBS-certified reference material</note><note type="content">Table 4: Levels of chromium (dry wt.) in spices and aromatic herbs</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Chromium levels in spices and aromatic herbs</title><author xml:id="author-1"><persName><forename type="first">E</forename><surname>Garcia</surname></persName><affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</affiliation></author><author xml:id="author-2"><persName><forename type="first">C</forename><surname>Cabrera</surname></persName><note type="correspondence"><p>Corresponding author. Tel.: +34-58-243-863; fax: +34-58-243-869</p></note><affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</affiliation></author><author xml:id="author-3"><persName><forename type="first">M.L</forename><surname>Lorenzo</surname></persName><affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</affiliation></author><author xml:id="author-4"><persName><forename type="first">M.C</forename><surname>López</surname></persName><affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</affiliation></author></analytic><monogr><title level="j">Science of the Total Environment</title><title level="j" type="abbrev">STOTEN</title><idno type="pISSN">0048-9697</idno><idno type="PII">S0048-9697(00)X0134-9</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="2000"></date><biblScope unit="volume">247</biblScope><biblScope unit="issue">1</biblScope><biblScope unit="page" from="51">51</biblScope><biblScope unit="page" to="56">56</biblScope></imprint></monogr><idno type="istex">014DC2EA81D98963C22C59606DEEC8D84CFC19C8</idno><idno type="DOI">10.1016/S0048-9697(99)00467-2</idno><idno type="PII">S0048-9697(99)00467-2</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2000</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO3 and V2O5. The analytical characteristics of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 μg/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>Keywords</head><item><term>Chromium</term></item><item><term>Spices</term></item><item><term>Aromatic herbs</term></item><item><term>Dietary intake</term></item><item><term>ETA-AAS</term></item><item><term>Acid mineralization</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2000">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/014DC2EA81D98963C22C59606DEEC8D84CFC19C8/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: ce:floats; body; tail"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"><istex:entity SYSTEM="gr1" NDATA="IMAGE" name="gr1"></istex:entity></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla" xml:lang="en"><item-info><jid>STOTEN</jid><aid>6574</aid><ce:pii>S0048-9697(99)00467-2</ce:pii><ce:doi>10.1016/S0048-9697(99)00467-2</ce:doi><ce:copyright type="full-transfer" year="2000">Elsevier Science B.V.</ce:copyright></item-info><head><ce:title>Chromium levels in spices and aromatic herbs</ce:title><ce:author-group><ce:author><ce:given-name>E</ce:given-name><ce:surname>Garcia</ce:surname></ce:author><ce:author><ce:given-name>C</ce:given-name><ce:surname>Cabrera</ce:surname><ce:cross-ref refid="CORR1">*</ce:cross-ref></ce:author><ce:author><ce:given-name>M.L</ce:given-name><ce:surname>Lorenzo</ce:surname></ce:author><ce:author><ce:given-name>M.C</ce:given-name><ce:surname>López</ce:surname></ce:author><ce:affiliation><ce:textfn>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</ce:textfn></ce:affiliation><ce:correspondence id="CORR1"><ce:label>*</ce:label><ce:text>Corresponding author. Tel.: +34-58-243-863; fax: +34-58-243-869</ce:text></ce:correspondence></ce:author-group><ce:date-received day="31" month="7" year="1999"></ce:date-received><ce:date-accepted day="17" month="11" year="1999"></ce:date-accepted><ce:abstract><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO<ce:inf>3</ce:inf> and V<ce:inf>2</ce:inf>O<ce:inf>5</ce:inf>. The analytical characteristics of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 μg/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general.</ce:simple-para></ce:abstract-sec></ce:abstract><ce:keywords class="keyword"><ce:section-title>Keywords</ce:section-title><ce:keyword><ce:text>Chromium</ce:text></ce:keyword><ce:keyword><ce:text>Spices</ce:text></ce:keyword><ce:keyword><ce:text>Aromatic herbs</ce:text></ce:keyword><ce:keyword><ce:text>Dietary intake</ce:text></ce:keyword><ce:keyword><ce:text>ETA-AAS</ce:text></ce:keyword><ce:keyword><ce:text>Acid mineralization</ce:text></ce:keyword></ce:keywords></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Chromium levels in spices and aromatic herbs</title></titleInfo><titleInfo type="alternative" lang="en" contentType="CDATA"><title>Chromium levels in spices and aromatic herbs</title></titleInfo><name type="personal"><namePart type="given">E</namePart><namePart type="family">Garcia</namePart><affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">C</namePart><namePart type="family">Cabrera</namePart><affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</affiliation><description>Corresponding author. Tel.: +34-58-243-863; fax: +34-58-243-869</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">M.L</namePart><namePart type="family">Lorenzo</namePart><affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">M.C</namePart><namePart type="family">López</namePart><affiliation>Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, Campus de Cartuja, E-18071 Granada, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article"></genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">2000</dateIssued><copyrightDate encoding="w3cdtf">2000</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO3 and V2O5. The analytical characteristics of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 μg/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general.</abstract><note type="content">Fig. 1: Histogram of chromium content in spices and aromatic herbs (dry wt.).</note><note type="content">Table 1: Instrumental conditions for Cr determination in spices and aromatic herbs by ETA-AASa</note><note type="content">Table 2: Analytical characteristics for Cr determination in spices and aromatic herbs by ETA-AAS</note><note type="content">Table 3: Accuracy and precision of the method against an NBS-certified reference material</note><note type="content">Table 4: Levels of chromium (dry wt.) in spices and aromatic herbs</note><subject lang="en"><genre>Keywords</genre><topic>Chromium</topic><topic>Spices</topic><topic>Aromatic herbs</topic><topic>Dietary intake</topic><topic>ETA-AAS</topic><topic>Acid mineralization</topic></subject><relatedItem type="host"><titleInfo><title>Science of the Total Environment</title></titleInfo><titleInfo type="abbreviated"><title>STOTEN</title></titleInfo><genre type="journal">journal</genre><originInfo><dateIssued encoding="w3cdtf">20000228</dateIssued></originInfo><identifier type="ISSN">0048-9697</identifier><identifier type="PII">S0048-9697(00)X0134-9</identifier><part><date>20000228</date><detail type="volume"><number>247</number><caption>vol.</caption></detail><detail type="issue"><number>1</number><caption>no.</caption></detail><extent unit="issue pages"><start>1</start><end>94</end></extent><extent unit="pages"><start>51</start><end>56</end></extent></part></relatedItem><identifier type="istex">014DC2EA81D98963C22C59606DEEC8D84CFC19C8</identifier><identifier type="DOI">10.1016/S0048-9697(99)00467-2</identifier><identifier type="PII">S0048-9697(99)00467-2</identifier><accessCondition type="use and reproduction" contentType="copyright">©2000 Elsevier Science B.V.</accessCondition><recordInfo><recordContentSource>ELSEVIER</recordContentSource><recordOrigin>Elsevier Science B.V., ©2000</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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