Chiara Telloli, Flavio Cicconi, Emanuele Manzi, Fabio Borgognoni, Stefano Salvi, Maria Carmela Iapalucci, Antonietta Rizzo
This preliminary study is focused on an elemental analysis of 60 samples of different commercial grains' flour, including various typologies of refined product, researching transition metals and trace elements. All the samples were first digested with a microwave digestion system and then analyzed by a triple quadrupole (TQ) inductively coupled plasma mass spectrometer (ICP-MS-QQQ) located in a Clean Room ISO class 6. The minimum value of most of the elements (Li, Be, Na, Ca, V, Cr, Mn, Fe, Co, Ni, Zn, Ga, As, Se, Rb, Sr) are in the wheat flour "00" type and in the wheat flour "0" type (B, Na, Mg, Al, Cu, Ag, Cd, In, Cs, Pb, Bi)...
April 16, 2024: Food Chemistry