TRACE ELEMENT CONCENTRATIONS IN COMMERCIAL GLUTEN-FREE AMARANTH BARS

HIDALGO, MELISA JAZMIN; SGROPPO, SONIA CECILIA; CAMIÑA, JOSÉ MANUEL; MARCHEVSKY, EDUARDO JORGE; PELLERANO, ROBERTO GERARDO

journal of food measurement and characterization

Springer

Año: 2015 vol. 9 p. 426 - 434

2193-4126

Gluten-free foods are specially designed to beconsumed by people who suffer from celiac disease orsome type of gluten intolerance. Few studies are currentlyavailable about trace element contents in gluten-free foods.This study aimed at analyzing the concentrations of 15trace elements in commercial gluten-free amaranth bars byinductively coupled plasma optical emission spectrometry,after wet digestion by microwave system. The accuracy ofthe method was determined by the use of a standard referencematerial (NIST SRM 1570a Spinach Leaves) andrecovery experiments, obtaining satisfactory values in allcases. The contents of the investigated trace elements ingluten-free amaranth bars were found to be in the range: Al(3.7?8.1 lg/g), Co (0.02?0.07 lg/g), Cr (0.05?0.25 lg/g), Cu(1.80?6.12 lg/g), Fe (7.0?14.5 lg/g), Mn (6.5?10.6 lg/g), Ni(0.30?0.78 lg/g), Pb (0.25?1.12 lg/g), Sr (1.4?2.7 lg/g), andZn (4.7?9.8 lg/g). Some of the essential trace elements werefound to have good nutritional contribution in accordance todaily nutrient recommendations for adults. The concentrationsof non-essential elements such as Al, Ni and Sr, were verylow in all samples. The levels of toxic elements such as As,Cd, Sb and Tl were not detected in any of the samples, and donot pose any threat to consumers. However, the Pb concentrationswere above the safety limits in 8.9 % of the studiedsamples. Therefore, regular monitoring of this toxic metalshould be conducted in the future, to ensure the quality of thegluten-free products for human health.