Determinação dos teores de minerais em sucos de frutas por espectrometria de emissão óptica em plasma indutivamente acoplado (ICP-OES)

Abstract

Two sample preparation methods for the determination of minerals from grape juice were investigated; one method involved using hydrochloric acid by shaking, and the other microwave digestion in a closed system under pressure. Concentrations of minerals were evaluated using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). Mineral content of Ca, P, Na, K, Mg, Zn, Fe, Mn and Cu did not differ significantly between the 2 methods. The precision and accuracy of both methods were evaluated using grape juice. The extraction method with hydrochloric acid was used for the determination of mineral content in processed juices from pineapple, acerola, cashew, guava, mango, passion fruit and grape.