Rapid Detection of Nutrients in "Zea mays L" using Inductively Coupled Plasma Mass Spectrometry

Abstract

Trace elements and minerals found in our food are essential for our health but at the same time may become hazardous iftaken in high concentrations. Therefore, the analysis of trace elements in the food is very crucial and indispensable. The present work reports for the first time results of the analysis of mineral composition (macro-, micro-and trace-elements) in yellowmaize flour using inductively coupled plasma-mass spectrometry (ICP-MS). Concentrations of 20 elements including toxic elements (Pb, Cd, As, Ni, Cr, Sr, U), essential elements (Ca, Co, Se, Zn, Cu, Fe, Mn, Mo ) and probably essential elements (Mg, K, Na, Ba, Al) were detected in yellow maize flour. The results of the analysis of the inorganic elements such as Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, Pb, U, Zn yellow maize flour using ICP-MS, revealed contents of 200.05, 0.17, 2.53, 1290.27, 0.04, 0.145, 9.85, 11.46, 115.13, 914.98, 1594.14, 21.48, 1.71, 63.89, 6.08, 17.05, 5.23, 0.027, 33.89 µg/g in yellow maize flour, respectively. The detailed analysis of Cd or Pb in yellow maize flour revealed that none of them exceeded the maximum limitset by the European Legislation or values recommended by the codex alimentarius. The distinctive features of ICP-MS for rapid sample analysis demonstrated by this study suggests that this method offers promise for precision measurements of maize flour inorganic nutrients as compared to conventional methods.