Determination of selenium in garlic (Allium sativum) and onion (Allium cepa) by electro thermal atomic absorption spectrometry

Determination of selenium in garlic (Allium sativum) and onion (Allium cepa) by electro thermal atomic absorption spectrometry

2006

E02894

A separation/enrichment procedure has been developed for the determination of selenium in garlic and onion samples by electrothermal atomic absorption spectrometry (ET-AAS) as a slurry sampling after preconcentration with 3,3-diaminobenzidine (DAB) reagent on the activated carbon. The influences of pH, time, amount of carbon and complexing reagent were outlined. The effect of acids used in the digestion of samples was also studied and compared. Selenium level was found to be 0.024 UGG1 for onion (n = 5; LOD - 0.5 UGL-1; LOQ - 1.7 UG L-1) and 0.015 UG g-1 for garlic (n = 5; LOD - 1.3 UG L-1; LOQ - 3.3 UG L-1). Three different samples of garlic were analyzed by k0-instrumental neutron activation analysis (k0-INAA) at the Jozef Stefan Institute (JSI). The data obtained by k0-INAA show that the content of selenium overlapped the results obtained by ET-AAS.

v.99(3):630-637, FOOD CHEMISTRY

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