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Journal of Food Technology
Year: 2003 | Volume: 1 | Issue: 2 | Page No.: 36-41
A Novel Analytical Method for Some Heavy Metals and Essential Trace Elements in Four Micropropagated Turkish Potato (Solanum tuberosum L.) Cultivars with Deep-Fat Fried Forms and Some Commercial Potato Chips
Sule Aycan and Zihin Yildirim
 
Abstract: A Differential Pulse Polarographic (DPP) method has been suggested for the simultaneous determination of heavy metals (cadmium, lead) and essential trace elements (cupper , zinc) in 4 potato cultivars (cv. Nif, cv.106, cv., Concorde, cv. Marabel) and their deep fat fried forms in Turkey. Four brands of commercial potato chips have been analysed by DPP using calibration and standard addition procedures. Using the differential pulse mode, peak half wave potentials as E1/2 were -0,98 V; -0,58V; -0,40 V and -0,07 V for zinc, cadmium, lead and cupper, respectively. The method precision was obtained and recovery studies, relative mean deviation, standard deviation and coefficient of variations were determined. The linear domain range was as 0.00?0.07mg/kg for cadmium (Cd) (R2 = 0.9999), 0.00-0.56 mg/kg for lead (Pb) (R2 = 0.9997), 0.20-0.70 mg/kg for cupper (Cu) (R2 = 0.9999) , 1.98-3.23 mg/kg for zinc (Zn) (R2 = 0.9998) obtained in raw cultivars whereas 0.01-0.02 mg/kg Cd (R2=0.9998), 0.33-0.53 mg/kg Pb (R2=0.9999), 0.84-1.16mg/kg Cu (R2 = 0.9997) and 2.08-4.17mg/kg Zn (R2 = 0.9999) were determined in their deep fat fried forms (p<0.01). With the same electroanalytical procedure, 0.01-0.02 mg/kg Cd (R2=0.9998), 0.40-2.75mg/kg Pb (R2=0.9999), 0.99-2.13 mg/kg Cu (R2 = 0.9997) and 4.02-7.53 mg/kg Zn (R2 = 0.9999) were found in mainly consumed commercial potato chips. The method was rapid, reproducible, adequately sensitive and could be used for quality control area in potato industry.
 
How to cite this article:
Sule Aycan and Zihin Yildirim , 2003. A Novel Analytical Method for Some Heavy Metals and Essential Trace Elements in Four Micropropagated Turkish Potato (Solanum tuberosum L.) Cultivars with Deep-Fat Fried Forms and Some Commercial Potato Chips . Journal of Food Technology, 1: 36-41.
URL: http://medwelljournals.com/abstract/?doi=jftech.2003.36.41