E. Lendinez et al., Chromium in basic foods of the Spanish diet: seafood, cereals, vegetables,olive oils and dairy products, SCI TOTAL E, 278(1-3), 2001, pp. 183-189
In the present study, graphite furnace atomic absorption spectrometry (GFAA
S) was used to determine the content of total chromium in some basic foods
of the Spanish diet. The seafood samples, vegetables and olive oils were mi
neralized previously with HNO3 and V2O5. A procedure of slurries with Trito
n X-100 was applied to dairy products. The temperature-time program was opt
imized for every type of sample. An assessment of the analytical characteri
stics of the method verifies their reliability. The content of Cr ranged be
tween 0.004 and 0.079 mug/g in seafood (fresh wt.), from 0.007 to 0.456 mug
/g in cereals and vegetables (fresh wt.), between not detectable and 0.625
mug/g in dairy products and between not detectable and 0.040 mug/g in olive
oils. The high consumption of these products conditions the fact that they
should be significant sources of Cr in the diet. (C) 2001 Elsevier Science
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