Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

Ivanova, Violeta and Balabanova, Biljana and Mitrev, Sasa and Nedelkovski, Dusko and Dimovska, Violeta and Gulaboski, Rubin (2016) Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines. Food Analytical Methods, 9 (1). pp. 48-60. ISSN 1936-9751

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Abstract

An analytical method for determination of multi-element composition of Vranec wines using microwave digestion for sample preparation and inductively coupled plasma mass spectrometry (ICP-MS) was optimized and validated. Best recoveries, ranging from 87 to 114 %, were obtained for all analyzed elements, using a volume of 5 mL wine and 5 mL HNO3 for sample microwave digestion. In total, 38 elements (Ag, Al, As, B, Ba, Be, Bi, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Ge, In, Li, Mg, Mn, Mo, Na, Ni, P, Pb, Pd, Rb, S, Sb, Se, Si, Sn, Sr, Te, Ti, Tl, V, Zn) were determined in wines. The calibration curves of all elements were linear with correlation coefficients (R 2) ranging from 0.9920 for 11B to 1.0000 for 53Cr and 88Sr. The accuracy of the method was checked with a standard addition method showing good repeatability and reproducibility (relative standard deviation, RSD <10 %). Vranec wines were fermented with Saccharomyces cerevisiae yeast strains commercial Clos, RC212, D254, and BDX, and six autochthonous Vinalco yeasts. The content of total elements in all Vranec wines ranged between 348 to 678 mg/L, observing lower amounts in wines fermented with the autochthonous Vinalco yeast. The content of harmful elements, such as Pb and Cu, was below the maximal allowed concentration in all wines

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 28 Dec 2015 13:26
Last Modified: 28 Dec 2015 13:26
URI: http://eprints.ugd.edu.mk/id/eprint/14707

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