. Fe, Cu AND Zn ANALYSIS BY ICP-DRC-MS APPLIED TO IN VITRO BIOACCESSIBILITY STUDIES OF SPIRULINA DIETARY SUPPLEMENTS WITH DIFFERENT EXCIPIENTS COMPOSITION

ISIS SABRINA PERMIGIANI; PABLO PACHECO; DELLA VEDOVA MC; GIL RAUL; MARIA VIRGINIA PRINCIPE; ELISA PETENATTI

Mendoza

Congreso; 15th Rio Symposium; 2019

The bioaccesibility (Bac) of Fe, Cu and Zn from dietary supplements is affected by excipients[1, 2]. Commercial dietary supplements of Spirulina with different excipients contents were in vitro gastro intestinal (GI) digested to determine Fe, Cu and Zn Bac. Metal analysis was performed by inductively coupled plasma dynamic reaction cell mass spectrometry (ICP-DRC-MS). Possible interferences from Spirulina dietary supplements and digests in ICP-MS were minimized by the use of methane as reaction gas in DRC. The dynamic bandpasstunning of DRC was optimized by modifying the rejection parameter (RPq) and methane flow rate monitoring the background equivalent concentration (BEC). After optimization a limit of detection (LOD) of 13, 0.1 and 0.6 µg L-1 were obtained for 56Fe, 63Cu and 64Zn, respectively (R2, 0.997). The optimized method was validated by the analysis of a certified reference material NIST 1570a, spinach leaves. Fe, Cu and Zn concentrations in Spirulina dietary supplements ranged from 63±1 - 1066±7 µg L-1, 1.8±0.1 ? 187.9±1.9 µg L-1 and 3.0±0.3 ? 57.3±0.6 µg L-1 respectively. Excipients affect Fe, Cu and Zn Bac. Fe and Zn Bac in the intestinal phase decreases when excipients contents are elevated. Cu Bac showed variability between the analyzed samples. Zinc Bac increases in the gastric phase compared to oral phase in Spirulina dietary supplements.AcknowledgementsThisstudywasfundedby Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, 2 grants: Principeand Permigiani), Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) and Universidad Nacional de San Luis (UNSL).References [1] S.S. Bharate, S.B. Bharate, A.N. Bajaj, Interactions and incompatibilities of pharmaceutical excipients with active pharmaceutical ingredients: a comprehensive review, Journal of Excipients and Food Chemicals 1(3) (2016) 1131.[2] M. de la Guardia, S. Garrigues, Handbook of mineral elements in food, wiley2015.