DETERMINATION OF SOME MINERALS AND TRACE ELEMENTS CONTENT IN DOMIATI CHEESE BY ICP-MS AFTER MICROWAVE DIGESTION
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Authors
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Eman Ibrahim
Dairy Department, Faculty of Agriculture, Kafr El-Sheikh University, Kafr El-Sheikh, Egypt
Keywords:
Domiati cheese, Minerals and trace elements, Microwave digestion, ICP-MS.Abstract
Domiati cheese samples (Istamboli type) were analysed for the gross chemical composition. ICP-MS was used after microwave digestion for measuring some minerals and trace elements content of the samples.
The attained results revealed occurrence of the different minerals and trace elements in ppm with the averages±SE of 8.2±1.40, 0.05±0.01, 9.71±2.01, 0.37±0.04, <0.03, <0.03, 0.12±0.04, 0.16±0.03, 8.38±1.12, <0.06, 1.39±0.40, 0.09±0.01, 0.14±0.03, 0.07±0.01, 0.08±0.02, 0.06±0.01, 0.29±0.18, 13.0±1.89 and 15.05±0.75 for AL, As, B, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, Sr and Zn respectively.
Such contents of minerals and trace elements seen to have no pronounced impact on the flavour attributes of the cheese samples which characterized mainly by salty and acidic tastes.
