Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices

Abstract

To routinely assess whether consumed food meets international guidelines, a single analytical method able to quantify minerals and potentially toxic elements (PTEs) in real food matrices is required. This work validated a simple and efficient method to quantify nine elements in different food matrices by ICP-MS. Samples from local markets (chicken, mussels, fish, rice, and seaweed) and certified reference materials were digested with HNO₃ 68 % and H₂O₂ 30 %. All performance criteria (working range, linearity, LOD, LOQ, selectivity, repeatability, and trueness) met the requirements of the Portuguese Association of Accredited Laboratories. Comparison between raw and cooked food showed significant changes in most element levels, and PTEs contents complied with the maximum permissible values (EC N° 1881/2006). The minimum and maximum amounts of the foods studied, alone or in combination, raw or cooked, that can be daily consumed to meet EFSA and WHO nutritional and safety requirements were analysed.

Keywords: Food validation; Inductively coupled plasma-mass spectrometry; Legislation; Microwave acid digestion; Raw and cooked food.