The evaluation of copper contamination of food cooked in copper pans using a piezoelectric quartz crystal resonator
authors Verissimo, MIS; Oliveira, JABP; Gomes, MTSR
journal SENSORS AND ACTUATORS B-CHEMICAL
author keywords quartz crystal microbalance; copper; copper pans; food contamination
keywords ADSORPTIVE DETERMINATION; MICROBALANCE; ELECTRODES; IONS
abstract Copper is an essential element but toxic to humans at high levels. Careful control of copper uptake is important for patients suffering from copper metabolic disorders. A copper sensor based on a coated piezoelectric quartz crystal was used to follow copper contamination of food cooked in copper pans. Results showed that neutral liquids, like water, do not experience any noticeable contamination, but that acidic elements, like tomato, showed to extract as much as 17.5 mu g of copper per grain, from the pan where they were cooked for 1 h. Results obtained with the new piezoelectric copper sensor are not statistically significant different (alpha = 0.05), both in terms of accuracy and precision, from the ones obtained by atomic absorption spectrometry. (c) 2005 Elsevier B.V. All rights reserved.
publisher ELSEVIER SCIENCE SA
issn 0925-4005
year published 2005
volume 111
beginning page 587
ending page 591
digital object identifier (doi) 10.1016/j.snb.2005.05.004
web of science category Chemistry, Analytical; Electrochemistry; Instruments & Instrumentation
subject category Chemistry; Electrochemistry; Instruments & Instrumentation
unique article identifier WOS:000232820900090
link http://dx.doi.org/10.1016/j.snb.2005.05.004
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