Determination of Copper, Chromium, Nickel, and Lead in Mozzarella Cheese by Flame Atomic Absorption Spectrometry Using Ultrasonic-Assisted Extraction
DOI:
https://doi.org/10.63841/iue21543Keywords:
Ultrasonic-Assisted Extraction, FAAS, mozzarella cheese, Heavy metals measurementAbstract
Heavy metal contamination can occur in dairy products like mozzarella cheese, which is a significant concern due to its potential health risks to consumers. Traditional methods for the monitoring of heavy metals in dairy products can be time-consuming, arduous, and not always have satisfactory results.
In this study, we investigated the effect of ultrasonic waves on the extraction and determination of the concentrations of nickel, copper, lead, and chromium in packed mozzarella cheese samples through flame atomic absorption spectroscopy (FAAS). The proposed method uses ultrasound irradiation to extract heavy metals from cheese samples, employing a 5% nitric acid solution. The various influential parameters, including percentage and volume of nitric acid, and time of ultrasound irradiation to assess their impact on the responses and extraction recoveries of the analytes, were investigated.
After optimization, the limits of detection for Ni, Pb, Cu, and Cr were determined to be 2.18, 1.87, 0.41, and 1.42 μg L−1, respectively. The obtained linear ranges were established in the ranges of 1.0–40 μg L−1 for Pb and Cu, 1.0–20 μg L−1 for Cr, and 4.0–50 μg L−1 for Ni. The practical applicability of the method was illustrated successfully through the determination of Ni, Pb, Cu, and Cr ions in different mozzarella cheese samples. The results and data achieved using this method were compared and checked out, and the outcome of the procedure was reliable and satisfactory. The method indicated dependable and appropriate results, suggesting practicable application for measuring heavy metal contamination in mozzarella cheese samples.
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