Detection of Total Phenols, Essential and Toxic Elements in Latvian Whole Grain Bread
Detection of Total Phenols, Essential and Toxic Elements in Latvian Whole Grain Bread
摘要
A survey was carried out with the aim of assessing the level of the total phenolic compounds （TPC）, essential （Na, K, Ca, Mg, Cu, Zn） and toxic （Cd and Pb） elements in 10 Latvian whole grain rye and/or wheat flour bread samples, obtained from the local market. The quantities of the TPC were determined by spectrophotometry. Mineral content was determined by flame photometry, flame atom absorption spectrometry （FAAS） and electrothermal atomic absorption spectrometry （ETAA） after wet digestion in concentrated HNO3. The values were comparable to the literature data. The average content in all the samples was （on a basis of weight of the product） 547 ± 28 mg/100 g for Na; 280 ±20 mg/100 g for K; 32 ± 2 mg/100 g for Ca; 88 ±5 mg/100 g for Mg; 0.49 ± 0.09 mg/100 g for Cu; 1.6 ±0.2 mg/100 g for Zn. Both Pb and Cd were determined below the limit of detection （LOD 5 0.10 mg/100 g）. The LOD values were determined for each element. The TPC content in defatted samples was slightly lower than the non-defatted ones, showing the dependence on the sample preparation. The calculated average levels of the elements were compared with the maximum levels recommended or regulated by the national legislation.
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