Determinações de macros e micro-constituintes em soro de leite e de suas disponibilidades nutricionais por ICP OES

Abstract

Methods for quantification of the elements of Co, Mo, Mn, Cu, Fe, Zn, Mg, Na, Ca and K by inductively coupled plasma optical emission spectrometry (ICP OES) in whey samples were developed. Instrumental conditions were previously established by evaluation of plasma robustness. The method of acidic digestion using a hot plate was employed as a reference method, in which Co, Mo, Mn, Cu and Fe were not detected. The relative standard deviation, RSD, was lower than 10 % and the recoveries were between 90-110 % for the most elements. The results obtained by direct introduction have presented recoveries between 90-110% for the studied elements and the values of RSD were lower than 10 %. However, when compared with the reference method (test F and t at 95 % confidence level) showed significant differences between their concentrations and it was also observed matrix interferences. In order to minimize these effects, the samples were previously submitted to an ultrasound treatment. The concentration values obtained with this treatment were similar to the concentration values obtained by reference method (test F and t at 95 % confidence level), showing that the method is simple, fast and efficient for the quantification of the elements studied in samples of whey. The method using ultrasound was applied to quantify the elements in different samples of whey, featuring RSD lower than 10 % and recoveries between 90-110%. The results showed that the concentration of Mg, Na, Ca and K are independent of both, the kind of coagulation and the type of milk used in the preparation of whey (ANOVA, 95 % confidence level) for all the samples. The bioacessibility studies of minerals present in whey samples were also carried out and it was verified that the bioaccessibility fractions of whey were between 4.2-5.5 % for Mg, 3.0-7.4 % for Na, 12.3-14.7 % for Ca and 5.1-5.8 % for K. Ca and K did not show significant differences (ANOVA, 95 % confidence level) for all the samples independent of the kind of preparation or milk used. Through this study, it was expected to contribute to understanding the inorganic composition of these elements in whey for the human.