FOOD CHEMISTRY, vol.123, no.1, pp.183-187, 2010 (SCI-Expanded)
The solid phase extraction method developed using N-benzoyl-N-phenylhydroxylamine as a chelating reagent and Amberlite XAD-1180 as an adsorbent was used for the determination of Cu(II) and Fe(III) in various food samples by flame atomic absorption spectrometry. The samples were digested by using nitric acid and hydrogen peroxide. The Cu concentrations ranged from 1.01 to 5.81 mu g g(-1) in cereals, from 0.40 to 9.671 mu g g(-1) in vegetable and fruits and from 0.37 to 0.70 mu g g(-1) in infusions while the Fe concentrations ranged from 7.48 to 34.3 mu g g(-1) in cereals, from 5.74 to 260 mu g g(-1) in vegetable and fruits, from 1.63 to 5.12 mu g g(-1) in infusions and from 0.24 to 1.56 mg L(-1) in beverage samples. The Cu and Fe concentrations found were compared with the results obtained from the other food studies in the world. (C) 2010 Elsevier Ltd. All rights reserved.