Determination of fluoride in spices using microwave induced oxygen combustion

• Published in: Acta veterinaria Brno Vol. 81; no. 3; pp. 319 - 323
• Main Authors: Sucman, E., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Biochemie, Chemie a Biofyziky, Bednar, J., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Biochemie, Chemie a Biofyziky
• Format: Journal Article
• Language: English
• Published: 01.09.2012
• Subjects: ABSORCION; ABSORPTION; AIL; AJO; ALBAHACA; ANALYTICAL METHODS; ANETH; APIO; BASIL; BASILIC; BAY LAUREL; CANELA; CANNELLE; CEBOLLA; CELERI; CELERY; CHILI DULCE; CHILLIES; CINNAMON; CLAVO; CLOU DE GIROFLE; CLOVES; COMBUSTION; CULINARY HERBS; DILL; ELECTRODE; ELECTRODES; ELECTRODOS; ENELDO; EPICE; ESPECIAS; FLUORIDES; FLUORURE; FLUORUROS; GARLIC; GUINDILLA; HERBE AROMATIQUE; HIERBAS CULINARIAS; HIGH PRESSURE TECHNOLOGY; http://www.fao.org/aos/agrovoc#c_10377; http://www.fao.org/aos/agrovoc#c_11091; http://www.fao.org/aos/agrovoc#c_12934; http://www.fao.org/aos/agrovoc#c_13120; http://www.fao.org/aos/agrovoc#c_1412; http://www.fao.org/aos/agrovoc#c_14727; http://www.fao.org/aos/agrovoc#c_1513; http://www.fao.org/aos/agrovoc#c_15685; http://www.fao.org/aos/agrovoc#c_1777; http://www.fao.org/aos/agrovoc#c_23597; http://www.fao.org/aos/agrovoc#c_25488; http://www.fao.org/aos/agrovoc#c_25495; http://www.fao.org/aos/agrovoc#c_25508; http://www.fao.org/aos/agrovoc#c_27; http://www.fao.org/aos/agrovoc#c_28351; http://www.fao.org/aos/agrovoc#c_28461; http://www.fao.org/aos/agrovoc#c_28517; http://www.fao.org/aos/agrovoc#c_2995; http://www.fao.org/aos/agrovoc#c_3568; http://www.fao.org/aos/agrovoc#c_36742; http://www.fao.org/aos/agrovoc#c_5408; http://www.fao.org/aos/agrovoc#c_5477; http://www.fao.org/aos/agrovoc#c_9093; http://www.fao.org/aos/agrovoc#c_9795; http://www.fao.org/aos/agrovoc#c_9862; LAUREL; LAURIER SAUCE; MICROWAVE TREATMENT; MOSTAZA; MOUTARDE; MUSTARD; OIGNON; ONIONS; ORIGANUM; OXIGENO; OXYGEN; OXYGENE; PARSLEY; PEPPER; PEREJIL; PERSIL; PIMENT DOUX; PIMENT FORT; PIMIENTA; POIVRE; POTENCIOMETRIA; POTENTIOMETRIE; POTENTIOMETRY; SPICES; SWEET PEPPERS; TECHNIQUE ANALYTIQUE; TECHNOLOGIE HAUTE PRESSION; TECNICAS ANALITICAS; TECNOLOGIA ALTA PRESION; TRAITEMENT AUX MICRO-ONDES; TRATAMIENTO POR MICROONDAS
• ISSN: 0001-7213; 1801-7576; 1801-7576
• DOI: 10.2754/avb201281030319

This work describes a method used to determine fluoride concentrations in various kinds of spices using microwave-supported sample preparation in high pressure oxygen atmosphere followed by potentiometry with a fluoride ion-selective electrode. Parameters of the microwave device for combustion procedure were checked and optimized in order to find settings ensuring complete sample combustion and/or absorption of the analyte in the absorption solution. For the ion-selective electrode measurement, the technique of standard straight line was chosen. Concentrations of fluorides in spices and spice blends under investigation ranged from 3.15 mg/kg to 26.08 mg/kg. In order to check the accuracy of the method Certified Reference Material Fluoride in Vegetation NIST 2695 was used and a good agreement between certified and found values was found. The precision expressed as the relative standard deviation ranged from 0.6% to 5.0%. The method is fast, accurate and reliable for this kind of analysis.