Determination of copper and nickel in vegetable oils by direct sampling graphite furnace atomic absorption spectrometry.

The quality of food products has been receiving great attention due to its influence on human nutrition and health. In this sense, the determination of trace metals in foods has turned an important field on food analysis. Concerning vegetable oils, its metal trace composition is an important criterion for the assessment of their quality once it is known that trace metals affect their rate of oxidation, influencing freshness, keeping properties as well as storage.

Non-chromatographic speciation of toxic arsenic in vegetables by hydride generation-atomic fluorescence spectrometry after ultrasound-assisted extraction.

A non-chromatographic, sensitive and simple analytical method has been developed for the determination of toxic arsenic species in vegetable samples by hydride generation-atomic fluorescence spectrometry (HG-AFS). As(III), As(V), dimethylarsinic acid (DMA) and monomethylarsonic acid (MMA) were determined by hydride generation-atomic fluorescence spectrometry using a series of proportional equations. The method is based on a single extraction of the arsenic species considered from vegetables through sonication at room temperature with H(3)PO(4) 1 mol L(-1) in the presence of 0.