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Abstract

Novel Techniques in Nutrition and Food Science

Determination of Iron, Zinc, Manganese and Copper Trace Elements in Traditional and Commercial Black Table Olives

  • Open or CloseMahsa Alikord, Mohadeseh Pirhadi and Parisa Sadighara*

    Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    *Corresponding author:Parisa Sadighara, Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Submission: June 23, 2021;Published: July 19, 2021

Volume6 Issue1
July, 2021

Abstract

An Inductively coupled plasma atomic emission spectroscopy method was employed to quantify residues of copper (Cu), iron (Fe), zinc (Zn), and manganese (Mn) in black table olive fruit. Traditional/industrial canned olives were collected from Zanjan, Shiraz and Rudbar, in Iran. The limits of detection were 0.306, 0.27, 0.16, and 0.46μg/kg, and limit of quantification were 0.918, 0.81, 0.48, and 1.38μg/kg, respectively. The accuracy was evaluated and the recoveries being 96.88% for all of according to the standard addition’s method. Therefore, although the concentration of the four metals considered are within safe limits, table olives consumption in diet may be to pose a risk for different population groups in terms of these considered metals.

Keywords: Traditional; Industrial; Table olives; Iron; Copper; Zinc; Manganese

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