Cooking Effects on Iron and Proteins Content of Beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS

The effects of domestic cooking on proteins, organic compounds and Fe distribution in beans (Phaseolus vulgaris L.) were investigated. Sequential extraction with different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L-1 NaCl, 70% v/v ethanol and 0.5 mol L-1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. Iron determination by graphite furnace atomic absorption spectrometry (GF AAS), proteins by Bradford method and organic compounds by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) were carried out in this work. High concentration of albumins, globulins and glutelins were found in raw beans, while in the cooked beans, albumins and glutelins are main proteins types. The MALDI-TOF MS spectra of raw and cooked beans revealed that the domestic cooking altered the molecular weight of the organic compounds, since that in the cooked beans were found compounds between 2 and 3.5 kDa, which were not presented in the raw beans. Besides this, in cooked beans were also observed the presence of four compounds of high molecular weight (12-16 kDa), being that in the raw grains there is only one (ca. 15.2 kDa). In raw grains is possible to observe that Fe is mainly associated to albumins, globulins and glutelins. For cooked grains, Fe is associated to albumins and globulins.

Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS

The effects of domestic cooking on proteins, organic compounds and Fe distribution in beans (Phaseolus vulgaris L.) were investigated. Sequential extraction with different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L-1 NaCl, 70% v/v ethanol and 0.5 mol L-1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. Iron determination by graphite furnace atomic absorption spectrometry (GF AAS), proteins by Bradford method and organic compounds by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) were carried out in this work. High concentration of albumins, globulins and glutelins were found in raw beans, while in the cooked beans, albumins and glutelins are main proteins types. The MALDI-TOF MS spectra of raw and cooked beans revealed that the domestic cooking altered the molecular weight of the organic compounds, since that in the cooked beans were found compounds between 2 and 3.5 kDa, which were not presented in the raw beans. Besides this, in cooked beans were also observed the presence of four compounds of high molecular weight (12-16 kDa), being that in the raw grains there is only one (ca. 15.2 kDa). In raw grains is possible to observe that Fe is mainly associated to albumins, globulins and glutelins. For cooked grains, Fe is associated to albumins and globulins.

Sequential factorial designs for method development of the determination of Cd and Pb in fish and shrimp by GF AAS after sample freezedrying and tetramethylammonium hydroxide solubilization.

2016

Determinação de boro, enxofre e fósforo em plantas medicinais por espectrometria de absorção atômica de alta resolução com fonte contínua

Pós-graduação em Química - IQ

Otimização de procedimento para a determinação de maganês em amplo intervalo de concentração por espectrometria de absorção atômica em chama com fonte contínua e alta resolução

This work describes instrumental strategies for the determination of Mn in a wide range concentration by high-resolution continuum source flame atomic absorption spectrometry technique (HR-CS F AAS) by means of different atomic lines (primary at 279.482 nm, secondary at 403.075 nm and alternative at 209.250 nm). These lines provided complementary concentration intervals, and large sample dilutions became unnecessary. The proposed method was applied to tap water, metal alloy certified material and foliar fertilizer. Accuracy for secondary line were evaluated by tests of significance (t Student test) with reference materials from the Institute of Technological Research of São Paulo, and the results were in agreement at the 95% confidence level. For primary and alternative lines, recovery is were in the 84-116% range and the RSD were 6.1% for all wavelengths. Analytical curves in the 0.1 - 2.0 mg L-1 (279.482 nm), 2.0 - 25 mg L-1 (403.075 nm), 25 - 500 mg L-1 (209.250 nm) intervals were obtained with linear correlation coefficient better than 0.9991. The detection limits were 3.3x10-3 mg L-1 (279.482 nm), 7.4 x 10-3 mg L-1 (403.075 nm), 3.9 mg L- 1 (209.250 nm). The found Mn concentrations were < 3.3x10-3 mg L-1 (tap water), 1.00 ± 0.04 (% m/m) (alloy IPT 25), 7235 ± 175 mg L-1 (foliar fertilizer 1), 4990 ± 132 mg L-1 (foliar fertilizer 2). A method was developed to detect interference of Fe in the Mn primary line (279.482 nm) using the ratio of absorbances of other lines of the triplet (279.827 nm and 280,108 nm).

Desenvolvimento de métodos analíticos para determinação de níquel e vanádio em petróleo por espectrometria de absorção atômica em forno de grafite

Neste trabalho foram investigados diferentes métodos de preparação de amostra para a determinação de níquel e vanádio em óleo cru usando a espectrometria de absorção atômica com forno de grafite (GF AAS). Investigou-se o uso de xileno como diluente, o qual foi inadequado devido à baixa estabilidade de níquel nas soluções e resultando na contaminação do equipamento. As soluções diluídas em isobutilmetilcetona apresentaram melhor estabilidade, mas não houve reprodutibilidade das medidas com os padrões orgânicos de níquel. Melhores resultados foram obtidos com emulsões óleo-em-água, usando Triton X-100 como surfactante. Também foi estudado o uso de padrões aquosos (inorgânicos) para o preparo das emulsões. Após o estabelecimento de curvas de pirólise para padrão e amostra de óleo cru, observou-se diferença no comportamento térmico do níquel na matriz de óleo cru. Foi então realizada uma investigação usando um espectrômetro de absorção atômica com fonte contínua de alta resolução (HR-CS AAS), equipamento com elevada capacidade de correção de fundo, e constatou-se que cerca de 50 % do analito é perdido em temperaturas abaixo de 400 ºC, enquanto que o restante é termicamente estável até pelo menos 1200 ºC. A fim de resolver o problema de perda de níquel volátil, foi investigado o uso de paládio como modificador químico. Através de curvas de pirólise com e sem paládio, observou-se que a mesma perda também ocorreu para o vanádio. Após a otimização da melhor quantidade de paládio, verificou-se que foi necessária uma quantidade de 20 µg de paládio para estabilização de níquel e vanádio. A determinação de níquel e vanádio total em amostras de óleo cru foi realizada usando-se paládio como modificador químico. A especiação destes elementos foi possível através da determinação das espécies estáveis, provavelmente compostos salinos não porfirínicos de níquel e vanádio, sem a adição de paládio, e a fração de compostos voláteis (provavelmente porfirinas de níquel e vanádio) foi calculada por diferença. Estabeleceram-se as figuras de mérito obtendo-se valores de massa característica de 19 e 33 pg e limite de detecção de 43 e 113 pg para níquel e vanádio, respectivamente. Esses resultados são compatíveis com dados reportados na literatura. A exatidão deste procedimento foi verificada pela análise dos materiais de referência certificados de metais traço em óleo residual (SRM 1634c) para níquel e vanádio e o petróleo (RM 8505) somente para vanádio e também por comparação com os resultados obtidos por HR-CS AAS para várias amostras de óleo cru. A aplicação do teste estatístico t-student aos resultados de níquel e vanádio total obtidos por GF AAS e HR-CS AAS mostrou que os mesmos não são significativamente diferentes a um nível de 95% de confiança.

Analytical procedures for cadmium determination in facial make-up samples by graphite furnace AAS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Distribution of major, minor, and trace metals in lake environments of Antarctica

The concentrations of major, minor and trace metals were measured in water samples collected from five shallow Antarctic lakes (Carezza, Edmonson Point (No 14 and 15a), Inexpressible Island and Tarn Flat) found in Terra Nova Bay (northern Victoria Land, Antarctica) during the Italian Expeditions of 1993-2001. The total concentrations of a large suite of elements (Al, As, Ba, Ca, Cd, Ce, Co, Cr, Cs, Cu, Fe, Ga, Gd, K, La, Li, Mg, Mn, Mo, Na, Nd, Ni, Pb, Pr, Rb, Sc, Si, Sr, Ta, Ti, U, V, Y, W, Zn and Zr) were determined using spectroscopic techniques (ICP-AES, GF-AAS and ICP-MS). The results are similar to those obtained for the freshwater lakes of the Larsemann Hills, East Antarctica, and for the McMurdo Dry Valleys. Principal Component Analysis (PCA) and Cluster Analysis (CA) were performed to identify groups of samples with similar characteristics and to find correlations between the variables. The variability observed within the water samples is closely connected to the sea spray input; hence, it is primarily a consequence of geographical and meteorological factors, such as distance from the ocean and time of year. The trace element levels, in particular those of heavy metals, are very low, suggesting an origin from natural sources rather than from anthropogenic contamination.

Multi-elemental analysis of ready-to-eat “baby leaf” vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry

The mineral content (phosphorous (P), potassium (K), sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), manganese (Mn), zinc (Zn) and copper (Cu)) of eight ready-to-eat baby leaf vegetables was determined. The samples were subjected to microwave-assisted digestion and the minerals were quantified by High-Resolution Continuum Source Atomic Absorption Spectrometry (HR-CS-AAS) with flame and electrothermal atomisation. The methods were optimised and validated producing low LOQs, good repeatability and linearity, and recoveries, ranging from 91% to 110% for the minerals analysed. Phosphorous was determined by a standard colorimetric method. The accuracy of the method was checked by analysing a certified reference material; results were in agreement with the quantified value. The samples had a high content of potassium and calcium, but the principal mineral was iron. The mineral content was stable during storage and baby leaf vegetables could represent a good source of minerals in a balanced diet. A linear discriminant analysis was performed to compare the mineral profile obtained and showed, as expected, that the mineral content was similar between samples from the same family. The Linear Discriminant Analysis was able to discriminate different samples based on their mineral profile.

Assessment of nutritional and metabolic profiles of pea shoots: The new ready-to-eat baby-leaf vegetable

Pea-shoots are a new option as ready-to-eat baby-leaf vegetable. However, data about the nutritional composition and the shelf-life stability of these leaves, especially their phytonutrient composition is scarce. In this work, the macronutrient, micronutrient and phytonutrients profile of minimally processed pea shoots were evaluated at the beginning and at the end of a 10-day storage period. Several physicochemical characteristics (color, pH, total soluble solids, and total titratable acidity) were also monitored. Standard AOAC methods were applied in the nutritional value evaluation, while chromatographic methods with UV–vis and mass detection were used to analyze free forms of vitamins (HPLC-DAD-ESI-MS/MS), carotenoids (HPLC-DAD-APCI-MSn) and flavonoid compounds (HPLC-DAD-ESI-MSn). Atomic absorption spectrometry (HR-CS-AAS) was employed to characterize the mineral content of the leaves. As expected, pea leaves had a high water (91.5%) and low fat (0.3%) and carbohydrate (1.9%) contents, being a good source of dietary fiber (2.1%). Pea shoots showed a high content of vitamins C, E and A, potassium and phosphorous compared to other ready-to-eat green leafy vegetables. The carotenoid profile revealed a high content of β-carotene and lutein, typical from green leafy vegetables. The leaves had a mean flavonoid content of 329 mg/100 g of fresh product, mainly composed by glycosylated quercetin and kaempferol derivatives. Pea shoots kept their fresh appearance during the storage being color maintained throughout the shelf-life. The nutritional composition was in general stable during storage, showing some significant (p < 0.05) variation in certain water-soluble vitamins.

Determination of macro- and micronutrients in plant leaves by high-resolution continuum source flame atomic absorption spectrometry combining instrumental and sample preparation strategies

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Determination of Zinc in Lubricating Oil by Flame MS Employing Ultrasonic Extraction

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Internal standardization and least-squares background correction in high-resolution continuum source flame atomic absorption spectrometry to eliminate interferences on determination of Pb in phosphoric acid

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Simultaneous determination of Cu and Pb in fuel ethanol by graphite furnace AAS using tungsten permanent modifier with co-injection of Ir

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)