Handbook of Mineral Elements in Food

803 Pages·2015·6.86 MB·English

by  Miguel de la Guardia, Salvador Garrigues (eds.)

Handbook of Mineral Elements in Food

Handbook of Mineral
Elements in Food
Edited by
Miguel de la Guardia and Salvador Garrigues
Department of Analytical Chemistry, University of Valencia, Burjassot, Valencia, Spain
This edition first published 2015 © 2015 by John Wiley & Sons, Ltd.
Registered Office
John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
Editorial Offices
9600 Garsington Road, Oxford, OX4 2DQ, UK
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
111 River Street, Hoboken, NJ 07030‐5774, USA
For details of our global editorial offices, for customer services and for information about how
to apply for permission to reuse the copyright material in this book please see our website at
www.wiley.com/wiley‐blackwell.
The right of the author to be identified as the author of this work has been asserted in accordance with the
UK Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or
transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise,
except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of
the publisher.
Designations used by companies to distinguish their products are often claimed as trademarks. All brand
names and product names used in this book are trade names, service marks, trademarks or registered
trademarks of their respective owners. The publisher is not associated with any product or vendor
mentioned in this book.
Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in
preparing this book, they make no representations or warranties with respect to the accuracy or
completeness of the contents of this book and specifically disclaim any implied warranties of
merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not
engaged in rendering professional services and neither the publisher nor the author shall be liable for
damages arising herefrom. If professional advice or other expert assistance is required, the services of a
competent professional should be sought.
Library of Congress Cataloging‐in‐Publication Data
Guardia, M. de la (Miguel de la)
Handbook of Mineral Elements in Food / Miguel de la Guardia and Salvador Garrigues.
pages cm
Includes bibliographical references and index.
ISBN 978-1-118-65436-1 (cloth)
1. Food–Analysis–Handbooks, manuals, etc. 2. Food–Mineral content–Handbooks, manuals, etc.
I. Garrigues, Salvador. II. Title.
TX553.M55G83 2015
664′.07–dc23
2014039502
A catalogue record for this book is available from the British Library.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not
be available in electronic books.
Cover image: Greek-salad © shyman / iStockphoto; burger-and-fries © otokimus / iStockphoto; sushi
© robynmac / iStockphoto; seafood © boggy22 / iStockphoto; bread © fmajor / iStockphoto; close-up-of-
tomatoes-being-washed © courtneyk / iStockphoto; various-spices-in-wooden-bowl © jasmina007/
iStockphoto; fresh-organic-raspberry © pilipphoto / iStockphoto; stack-of-pancakes-on-white-plate
© magone / iStockphoto; closeup-of-various-fresh-vegetables-on-bark © shaiith / iStockphoto
Set in 8.5/12pt Meridien by SPi Publisher Services, Pondicherry, India
1 2015
Contents
List of contributors, xiii 2.3 The presence of minerals in diets, 31
2.3.1 Dietary iron, 31
Preface, xix
2.3.2 Dietary calcium, 31
2.3.3 Dietary zinc, 32
1 The importance of minerals in the human diet, 1
2.3.4 Dietary selenium, 32
Késia Diego Quintaes & Rosa Wanda Diez-Garcia
2.3.5 Dietary copper, 32
1.1 Historical aspects, 1 2.3.6 Dietary magnesium, 32
1.2 Types and metabolic function of mineral 2.4 Total content in complete diets, 32
nutrients, 3 2.5 New challenges: speciation, 33
1.3 Essentiality and toxicological aspects, 6 2.5.1 Micronutrient interactions in food and
1.4 Diagnosis of mineral status, 7 bioavailability, 33
1.5 Food culture and mineral diet 2.5.2 Current methods of processing: nutritional
content, 10 consequences, 34
1.6 Health consequences of human mineral 2.5.3 Assesment of nutritional quality:
malnutrition or excessive intake, 11 optimization and food design, 35
1.7 Minerals, health and ageing, 12 2.5.4 A new paradigm for meeting human
1.8 Foods or supplements as a source of minerals, 14 needs, 36
1.9 The effect of dietetic interventions on mineral References, 36
status, 16
3 Bioavailability of minerals in foods, 41
1.10 Current research and development, 17
Amparo Alegría‐Torán, Reyes Barberá‐Sáez &
References, 18
Antonio Cilla‐Tatay
2 Dietary intake of minerals, 23 3.1 Bioavailability: concept, bioaccessibility and
Nazanin Zand, Tatiana Christides & Emma Loughrill
bioactivity, 41
2.1 Essential, trace and toxic elements in foods, 23 3.1.1 Definitions, 41
2.1.1 Iron, 23 3.1.2 Factors influencing bioavailability, 42
2.1.2 Calcium, 24 3.1.3 Effect of processing on mineral
2.1.3 Zinc, 25 bioavailability, 42
2.1.4 Selenium, 26 3.2 Methods for evaluating mineral
2.1.5 Copper, 27 bioavailability, 42
2.1.6 Magnesium, 27 3.2.1 In vivo bioavailability methods, 42
2.2 Recommended daily intake, 28 3.2.2 In vitro bioavailability methods, 45
2.2.1 Dietary recommendations for iron, 28 3.3 Bioavailability of minerals of nutritional interest:
2.2.2 Dietary recommendations for Ca, Fe, Zn, Se, 47
calcium, 28 3.3.1 Calcium, 47
2.2.3 Dietary recommendations for zinc, 30 3.3.2 Iron, 47
2.2.4 Dietary recommendations for 3.3.3 Zinc, 48
selenium, 30 3.3.4 Selenium, 49
2.2.5 Dietary recommendations for copper, 31 3.4 Bioavailability of minerals with toxicological
2.2.6 Dietary recommendations risk: As, Hg, Cd, Pb, 50
for magnesium, 31 3.4.1 Arsenic, 50
v
vi Contents
3.4.2 Mercury, 56 5.3.10 Manganese, 113
3.4.3 Cadmium, 57 5.3.11 Molybdenum, 114
3.4.4 Lead, 62 5.3.12 Nickel, 114
References, 63 5.3.13 Selenium, 114
5.3.14 Sulfur, 115
4 Human risk assessment and regulatory framework
5.3.15 Tin, 115
for minerals in food, 69
5.3.16 Vanadium, 115
Vicent Yusà & Olga Pardo
5.3.17 Zinc, 116
4.1 Introduction, 69
5.4 The functional specificity of oligoelements, 116
4.2 Dietary exposure and risk assessment
5.5 Nutritional aspects, deficiencies and excess of
of trace elements, 70
oligoelements, 117
4.2.1 Hazard identification and
5.6 Conclusions, 118
characterization, 70
References, 120
4.2.2 Exposure assessment and risk
characterization, 73 6 The toxic elements, 123
José Manuel Cano Pavón, Amparo García de Torres,
4.3 Human biomonitoring for risk assessment of
Fuensanta Sánchez Rojas, Catalina Bosch Ojeda &
metals, 81
Elisa Vereda Alonso
4.3.1 Biomarker characterization, 85
4.3.2 Biomonitoring programmes and 6.1 Toxic metals in foods, 123
studies, 88 6.2 Beryllium, 125
4.3.3 Risk characterization using 6.2.1 General information, 125
biomonitoring, 93 6.2.2 Environmental considerations, 126
4.4 Risk management and regulatory framework, 93 6.2.3 Toxic effects, 126
4.4.1 Legislative framework and regulated levels 6.2.4 Beryllium in foods, 127
in food, 94 6.3 Cadmium, 128
4.4.2 Monitoring, sampling and methods of 6.3.1 General information, 128
analysis, 96 6.3.2 Environmental considerations, 129
4.4.3 The European Community’s Rapid Alert 6.3.3 Toxic effects, 131
System for Food and Feed, 98 6.3.4 Cadmium in foods, 131
4.5 Conclusions and future perspectives, 100 6.4 Lead, 133
References, 101 6.4.1 General information, 133
6.4.2 Environmental considerations, 133
5 The oligoelements, 109
6.4.3 Toxic effects, 133
Dayene C. Carvalho, Luciana M. Coelho, Maria Soledad
6.4.4 Lead in foods, 136
M.S.F. Acevedo & Nívia M.M. Coelho
6.5 Mercury, 136
5.1 Considerations, 109
6.5.1 General information, 136
5.2 Importance of oligoelements, 110
6.5.2 Environmental considerations, 140
5.3 The oligoelements, 111
6.5.3 Toxic effects, 141
5.3.1 Arsenic, 111
6.5.4 Mercury in food, 141
5.3.2 Boron, 111
References, 148
5.3.3 Chromium, 111
5.3.4 Cobalt, 112 7 Geographical variation of land mineral
composition, 153
5.3.5 Copper, 112
Ricardo Erthal Santelli & Aline Soares Freire
5.3.6 Fluoride, 112
5.3.7 Iodine, 112 7.1 Chemical composition of the earth’s crust, 153
5.3.8 Iron, 113 7.2 Natural abundance of chemical elements, 154
5.3.9 Magnesium, 113 7.3 Soil‐forming factors and processes, 154
Contents vii
7.4 Soil geographic variation and mapping, 155 9.3 Challenging elements in food for speciation
7.5 Bioavailability of chemical elements in soil, 156 analysis, 180
7.6 Extraction techniques for estimating 9.4 The cycle of the elements from nature to
bioavailability of nutrients and food sources and metabolites, 182
metals in soils, 156 9.4.1 Uptake and accumulation, 183
7.6.1 Exchangeable cations, 157 9.4.2 Intake, bioavailability, bioaccessibility
7.6.2 Extractions with Mehlich‐I, Mehlich‐II and excretion, 184
and Mehlich‐III solutions, 157 9.5 The role of elemental speciation in
7.6.3 Oxalic acid/ammonium oxalate (under legislation, 186
darkness), 157 9.6 Conclusions and future trends, 186
7.6.4 Dithionite–citrate–bicarbonate (DCB) References, 186
method, 157
10 Atomic absorption spectrometry, 189
7.6.5 EDTA and DTPA methods, 158
Ignacio López‐García & Manuel Hernández‐Córdoba
7.6.6 Pyrophosphate extraction, 158
10.1 Atomic spectrometry: history, 189
7.6.7 Exchange resins, 158
10.2 Introduction, 190
7.6.8 Sequential extractions, 158
10.3 Electromagnetic radiation: interaction with
7.6.9 Passive samplers, 159
atoms, 190
7.6.10 Biological assays, 160
10.4 Relationship between concentration and
References, 161
analytical signal, 192
8 Variation of food mineral content during industrial 10.5 The source of electromagnetic
and culinary processing, 163 radiation, 192
Mª Carmen Barciela‐Alonso & Pilar Bermejo‐Barrera 10.6 The flame atomizer, 193
8.1 Introduction, 163 10.7 Detection of the radiation, 196
8.2 Effects of refrigeration on mineral 10.8 Spectrometer configuration: correction
composition, 163 devices, 196
8.3 Effects of cooking procedures on the mineral 10.9 Calibration, 198
content of different types of foods, 164 10.10 Interferences, 201
8.4 Bioaccessibility and bioavailability of minerals 10.11 Alternative ways of sample introduction in
after cooking, 166 FAAS, 202
8.5 Changes in essential trace element content 10.12 Techniques involving vapour
during industrial processing, 170 generation, 203
8.6 Fortification of foods with minerals, 170 10.12.1 Cold vapour technique, 203
8.7 Changes in element speciation during the 10.12.2 Hydride generation technique, 204
cooking procedure, 172 10.13 Electrothermal atomization, 205
8.8 Conclusion, 173 10.13.1 Types of atomizer, 206
References, 174 10.13.2 Heating program, 206
10.13.3 Chemical modifiers, 208
9 Speciation analysis of food, 177
10.13.4 Background correction, 208
Sergio Armenta & Miguel de la Guardia
10.13.5 Sample introduction, 209
9.1 Speciation, bioaccessibility 10.14 Speciation, 210
and bioavailability, 177 10.14.1 Non‐chromatographic
9.2 From the isotopic composition to procedures, 210
the molecular structure, 178 10.14.2 Chromatographic procedures, 211
9.2.1 Isotopic composition, 178 10.15 Sample treatment, 211
9.2.2 Electronic or oxidation state, 179 10.16 Conclusions, 214
9.2.3 Complex or molecular structure, 179 References, 215
viii Contents
11 Elemental composition analysis of food by FAES 12.5.2 Elements of interest in food and
and ICP‐OES, 219 beverages, 254
Luis Dante Martínez, Raúl Andrés Gil, 12.5.3 Extraction procedures, 256
Pablo Hugo Pacheco & Soledad Cerutti 12.5.4 Bioavalability studies, 257
11.1 Sampling and sample preparation for FAES 12.5.5 Isotope dilution mass spectrometry, 257
and ICP‐OES determination, 219 12.6 Provenance studies, 258
11.1.1 Sampling, 220 References, 259
11.1.2 Food treatment for elemental analysis
13 Electroanalytical methods: application of
by atomic emission spectrometry, 220
electrochemical techniques for mineral elements
11.2 Inorganic analysis of major, minor and trace
analysis in food, 263
elements in food samples, 226
Paloma Yáñez‐Sedeño & José M. Pingarrón
11.2.1 Flame emission techniques for analysis
13.1 Introduction, 263
of food samples, 227
13.2 Ion‐selective electrodes, 263
11.2.2 ICP‐OES applied to food analysis, 229
13.2.1 Alkaline earth and alkaline ions, 264
11.3 Conclusions and future trends, 234
13.2.2 Divalent metal ions other than alkaline
References, 235
earth ions, 265
12 New developments in food analysis 13.2.3 Trivalent metal ions, 265
by ICP‐MS, 239 13.2.4 Anions, 266
J.I. García Alonso, J.M. Marchante‐Gayón & 13.3 Electrochemical sensors and biosensors, 268
M. Moldovan 13.4 Stripping analysis, 272
12.1 Inductively coupled plasma as ion source for 13.4.1 Voltammetric stripping, 272
mass spectrometry, 239 13.4.2 Potentiometric stripping, 275
12.1.1 Sample introduction into the ICP, 240 13.5 Continuous monitoring, 276
12.1.2 Extraction of the ions into the masss 13.5.1 Flow‐injection approaches, 276
pectrometer, 240 13.5.2 Chromatographic analysis with
12.1.3 Mass spectrometers employed electrochemical detection, 278
in ICP‐MS, 240 13.6 Future trends, 278
12.1.4 Ion detection, 240 References, 280
12.2 Spectral interpretation in ICP‐MS, 241
14 X‐ray, 285
12.2.1 Removal of spectral interferences, 242
Miguel de la Guardia & Salvador Garrigues
12.2.2 Qualitative analysis, 244
14.1 Introduction, 285
12.3 Quantification modes in ICP‐MS, 244
14.2 X‐ray spectra of foods, 285
12.3.1 Semi‐quantitative analysis using
14.3 Sampling and sample treatment, 289
the response curve, 245
14.4 XRF measurement techniques, 291
12.3.2 Calibration with internal
14.5 Calibration and data treatment, 295
standards, 246
14.6 Future perspectives in food XRF analysis, 296
12.3.3 Isotope dilution mass
References, 296
spectrometry, 247
12.4 Total elemental analysis, 248 15 Vibrational spectroscopy, 301
12.4.1 Legal requirements, 249 Salvador Garrigues & Miguel de la Guardia
12.4.2 Sample preparation procedures, 249 15.1 Vibrational spectra of foods, 301
12.4.3 Examples of food and beverages 15.2 Sampling, sample treatment and
analysis, 250 measurement techniques, 304
12.4.4 Validation of methodologies: food 15.3 Chemometric data treatment, 305
reference materials, 251 15.4 Mineral profile of foods using vibrational
12.5 Speciation analysis, 253 spectroscopy, 309
12.5.1 Separation techniques employed in 15.5 Speciation of trace elements based on
speciation analysis using ICP‐MS, 253 vibrational spectroscopy, 309