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Inorganic elements in sugar samples consumed in several countries

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Abstract

Sugar is considered safe food ingredient, however, it can present inorganic elements as impurities uptake during cultivation and production process. Therefore, this study aimed at identifies the presence of these elements in granulated and brown sugar samples available for consumption in public places in several countries. The neutron activation technique applying the methodology to analyse larger samples, 5 g-sample, established at CDTN/CNEN based on k 0-method was used to determine the elemental concentrations. Several essential and non-essential elements were determined in a large range of concentrations. The results are discussed comparing to maximum values foreseen in the international and Brazilian legislations.

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Acknowledgments

The authors thank CAPES/CNPq and CDTN/CNEN for supporting this research project.

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Authors and Affiliations

  1. Department of Nuclear Engineering (Departamento de Engenharia Nuclear), Federal University of Minas Gerais (UFMG), Av. Presidente Antônio Carlos nº 6627, CEP 31270-901, Belo Horizonte, Minas Gerais, Brazil

    Paula M. B. Salles & Tarcísio P. R. Campos

  2. Division for Analytical Techniques, Laboratory for Neutron Activation Analysis, Nuclear Technology Development Centre, Brazilian Commission for Nuclear Energy, CDTN/CNEN, Caixa Postal 941, Belo Horizonte, Minas Gerais, 30161-970, Brazil

    Maria Ângela de B. C. Menezes

  3. Department of Environmental Sciences, Jožef Stefan Institute, Jamova cesta 39, P.O. Box 3000, 1001, Ljubljana, Slovenia

    Radojko Jaćimović

Authors
  1. Paula M. B. Salles
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  2. Maria Ângela de B. C. Menezes
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  3. Radojko Jaćimović
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  4. Tarcísio P. R. Campos
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Correspondence to Paula M. B. Salles.

Additional information

Paula M. B. Salles—course of Postgraduate in Nuclear Sciences and Techniques.

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Salles, P.M.B., Menezes, M.Â.d.B.C., Jaćimović, R. et al. Inorganic elements in sugar samples consumed in several countries. J Radioanal Nucl Chem 308, 485–493 (2016). https://doi.org/10.1007/s10967-015-4478-6

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  • DOI: https://doi.org/10.1007/s10967-015-4478-6

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