Food Biophysics

, 6:527 | Cite as

LIBS: A Quality Control Tool for Food Supplements

  • Rahul Agrawal
  • Rohit Kumar
  • Shikha Rai
  • Ashok Kumar Pathak
  • Awadhesh Kumar Rai
  • Gyanendra Kumar Rai
ORIGINAL ARTICLE

Abstract

In the present paper the ability of calibration free laser induced breakdown spectroscopy (CF-LIBS) as a quality control tool to monitor the composition of different minerals present in food supplement samples belonging to Indian brands (brand-A and brand-B) has been demonstrated. LIBS spectra of these two food supplements (brand-A and brand-B) available in the form of tablet have been recorded. As reported by manufacturers of these two food supplements, LIBS spectra of brand-A contains the spectral signatures of minerals like Ca, Mg, C, P, Zn, Fe, Cu, and Cr whereas LIBS spectra of brand-B shows the presence of spectral lines like Ca, Mg and C. The spectral signatures of Na and K are also found in both brands whereas spectral signature of Ti is observed only in brand-B but these elements are not mentioned on the nutritional label of the brands. The quantitative analysis of mineral contents in food supplements has been done using CF-LIBS for brand A and brand B to verify the content of the minerals reported by the manufacturer of the food supplements. Our results show that Ca and Mg are the main matrix elements of these brands. The concentration of minor and trace elements estimated using CF-LIBS technique is found in agreement with the reported nutritional values of both the brands. The concentration of major elements Ca and Mg are also estimated from Atomic Absorption Spectroscopy which is in close agreement with CF-LIBS result.

Keywords

LIBS CF-LIBS Food supplements Minerals 

References

  1. 1.
    S.P. Dolan, D.A. Nortrup, M.P. Bolger, S.G. Capar, J. Agric, Food Chem. 51, 1307–1312 (2003)CrossRefGoogle Scholar
  2. 2.
    W.R. Mindak, J. Cheng, B.J. Canas, P.M. Bolger, J. Agric, Food Chem. 56, 6892–6896 (2008)CrossRefGoogle Scholar
  3. 3.
    P. Raman, L. Patino, M. Nair, J. Agric, Food Chem. 52, 7822–7827 (2004)CrossRefGoogle Scholar
  4. 4.
    B. Avula, Y.H. Wang, N.S. Duzgoren-Aydin, I.A. Khan, Food Chem. 127, 54–62 (2011)CrossRefGoogle Scholar
  5. 5.
    S.S. Parcival, in Encyclopedia of Human Nutrition, 2nd edn, ed. by B. Caballero (Elsevier Ltd., UK, 2005), pp. 214–227Google Scholar
  6. 6.
    G.P. Webb, Dietary Supplements and Functional Foods (Blackwell, Oxford, 2006)CrossRefGoogle Scholar
  7. 7.
    K. Song, Y.I. Lee, J. Sneddon, Appl. Spectrosc. Rev. 32, 183–235 (1997)CrossRefGoogle Scholar
  8. 8.
    H.H. Cho, Y.J. Kim, Y.S. Jo, K. Kitagawa, N. Arai, Y.I. Lee, J. Anal, Atom. Spectrom. 16, 622–627 (2001)CrossRefGoogle Scholar
  9. 9.
    S. Rosenwasser, G. Asimellis, B. Bromley, R. Hazlett, J. Martin, T. Pearce, A. Zigler, Spectrochim. Acta Part B 56, 707–714 (2001)CrossRefGoogle Scholar
  10. 10.
    O. Smaek, D.C.S. Beddows, J. Kaiser, S.V. Kukhlevsky, M. Liska, H.H. Telle, J. Young, Opt. Eng. 39, 2248–2262 (2000)CrossRefGoogle Scholar
  11. 11.
    A.K. Rai, V.N. Rai, F.U. Yueh, J.P. Singh, Recent Trends Appl. Spectrosc. 4, 165–214 (2003)Google Scholar
  12. 12.
    S. Agarwal, S. Hordvik, S. Morar, Toxicology 221, 44–49 (2006)CrossRefGoogle Scholar
  13. 13.
    A. Sahito, F.G. Kazi, M.A. Jakhrani, G.H. Kazi, G.A. Shar, M.A. Memson, Nucleus 39, 49–54 (2002)Google Scholar
  14. 14.
    M. Corsi, V. Palleschi, A. Salvetti, E. Tognoni, Res. Adv. Appl. Spectrosc. 1, 41–47 (2000)Google Scholar
  15. 15.
    V.S. Burakov, S.N. Raikov, Spectrochim. Acta Part B 62, 217–223 (2007)CrossRefGoogle Scholar
  16. 16.
    A. Ciucci, M. Corsi, V. Palleschi, S. Rastelli, A. Salvetti, E. Tognoni, Appl. Spectrosc. 53, 960–964 (1999)CrossRefGoogle Scholar
  17. 17.
    N.M. Shaikh, B. Rashid, S. Hafeez, S. Mahmood, M. Saleem, M.A. Baig, J. Appl. Phys. B 100, 073102 (2006)Google Scholar
  18. 18.
    R.E. Russo, Appl. Spectrosc. 49, 14A–28A (1995)CrossRefGoogle Scholar
  19. 19.
    J.P. Singh, S.N. Thakur, Laser-Induced Breakdown Spectroscopy (Elsevier, Oxford, 2007)Google Scholar
  20. 20.
    D.A. Cremers, L.J. Radziemski, Handbook of Laser-Induced Breakdown, Spectroscopy (Wiley, New York, 2006)CrossRefGoogle Scholar
  21. 21.
    H.R. Griem, Plasma Spectroscopy (McGraw-Hill, New York, 1964)Google Scholar
  22. 22.
    W.R. Brode, Chemical Spectroscopy (Wiley, New York, 1958)Google Scholar
  23. 23.
    J.E. Sansonetti, W.C. Martin, J. Phys, Chem. Ref. Data 34, 1559–2259 (2005)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Rahul Agrawal
    • 1
  • Rohit Kumar
    • 2
  • Shikha Rai
    • 2
  • Ashok Kumar Pathak
    • 2
  • Awadhesh Kumar Rai
    • 2
  • Gyanendra Kumar Rai
    • 1
  1. 1.Centre of Food TechnologyUniversity of AllahabadAllahabadIndia
  2. 2.Laser Spectroscopy Research Laboratory, Department of PhysicsUniversity of AllahabadAllahabadIndia

Personalised recommendations