Determination of Fe and Zn in petit suisse cheese: analytical aspects and levels found in commercial samples

Authors

  • Rafael Arromba Sousa Universidade Federal de Juiz de Fora
  • Thalles Pedrosa Lisboa Universidade Federal de Juiz de Fora

DOI:

https://doi.org/10.14295/2238-6416.v70i1.377

Keywords:

Petit Suisse, queijo, minerais, absorção atômica

Abstract

The Petit Suisse cheese is very popular among children, it is usually enriched with vitamins D and E and also enriched with calcium, phosphorus, zinc and iron salts. In this work it was critically evaluated the levels of Fe and Zn in commercial Petit Suisse cheeses employing the flame atomic absorption spectrometry (FAAS) and different methods of mineralization of the samples (dry ashing and wet digestion). The wet digestion, which was selected for the studied samples, provided results that are more accurate and then was used to analyze nine commercial samples which levels of Fe varied in a concentration range from 0.010 to 0.066 mg g-1 while the levels of Zn ranged from 0.004 to 0.057 mg g-1. The presence of these micronutrients was also observed in non-enriched commercial samples which shows that the quality of milk is of key importance in the final product characteristics. The method is sensitive enough to determine these mineral micronutrients.

 

Author Biographies

  • Rafael Arromba Sousa, Universidade Federal de Juiz de Fora

    Possui Bacharelado (2001) e Licenciatura em química (2003) pela Universidade Estadual de Campinas, fez Mestrado em Química (2003), na área de Química Analítica e Doutorado em Ciências (2007), na mesma universidade. Tem experiência no desenvolvimento de métodos analíticos baseados na absorção e emissão atômica. Atua principalmente nos seguintes temas: constituíntes e contaminantes metálicos em alimentos e em tecidos animais, preparo de amostras, análises por fluorescência de raios-x
    e caracterização físico-química de pigmentos inorgânicos. Atuou como pesquisador do convênio BUNGE-UNICAMP (2007-2009), como pesquisador de pós-doutorado, também no IQ-UNICAMP (2010) e, atualmente, é professor adjunto II do Departamento de Química da Universidade Federal de Juiz de Fora.

  • Thalles Pedrosa Lisboa, Universidade Federal de Juiz de Fora
    Técnico em laticínios formado pelo Instituto de Laticínios Cândido Tostes, ILCT, em 2007, graduou-se bacharel em química pela Universidade Federal de Juiz de Fora, UFJF, em 2013. O trabalho de conclusão de curso abordou determinação de micronutrientes minerais em amostras de queijo petit suisse utilizando como técnica analítica espectrometria de absorção atômica em chama. Atualmente faz mestrado em química, na UFJF, atuando no Grupo de Química Analítica e Quimiometria na área de preparo de amostras e espetcrometria atômica.

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Published

2015-04-22

Issue

Vol. 70 No. 1 (2015)

Section

Artigos/Articles

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How to Cite

Sousa, R. A., & Lisboa, T. P. (2015). Determination of Fe and Zn in petit suisse cheese: analytical aspects and levels found in commercial samples. Journal of Candido Tostes Dairy Institute, 70(1), 35-43. https://doi.org/10.14295/2238-6416.v70i1.377