Portal de Periódicos da CAPES

Artigo Produção Nacional Revisado por pares

BIBTEX RIS

Development of procedure for sample preparation of cashew nuts using mixture design and evaluation of nutrient profiles by Kohonen neural network

2018; Elsevier BV; Volume: 273; Linguagem: Inglês

10.1016/j.foodchem.2018.01.050

1873-7072

Luana Santos Moreira, Bruna Cirineu Chagas, Clissiane Soares Viana Pacheco, Herick Macedo Santos, Luiz Henrique Sales de Menezes, Madson Moreira Nascimento, Milana Aboboreira Simões Batista, Raildo Mota de Jesus, Fábio Alan Carqueija Amorim, Luana Novaes Santos, Erik Galvão Paranhos da Silva,

Advanced Chemical Sensor Technologies

A procedure using ICP OES for sample preparation for the determination of copper, iron and manganese in cashew nuts was developed. Constrained simplex-centroid design was applied in the optimization of the digestion in microwave oven procedure, and the results evaluated from topological maps of the Kohonen network. The best proportion evaluated for the digestion of the sample with HNO3, H2O2 and H2O was 10:45:45 (%). With optimized conditions, the detection limits were 0.63, 4.3 and 0.37 mg kg−1, and quantification 2.1, 14 and 1.2 mg kg−1 for Cu, Fe and Mg, respectively. The precision (% RSD) was 1.84, 2.31 and 2.73, for Cu, Fe and Mg, respectively. The procedure proposed had the accuracy confirmed using NIST 1568b (at 95% reliability) and was applied in the samples obtaining concentrations in the range of 10.7–19.4, 44.3–67.2 and 11.0–21.4 mg kg−1 for Cu, Fe and Mg, respectively.