Metallic contaminants in Andalusian vinegars

Authors

  • A. M. Troncoso González,

    1. Chair of Nutrition and Food Science, Faculty of Pharmacy, University of Seville, street Prof. Garcia González, w/n, 41012 Seville, Spain
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  • Prof. Dr. M. Guzmán Chozas

    1. Chair of Nutrition and Food Science, Faculty of Pharmacy, University of Seville, street Prof. Garcia González, w/n, 41012 Seville, Spain
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Abstract

A study on the content of several metallic ions and arsenic in Andalusian vinegars has been carried out. The technique employed was atomic absorption spectrophotometry. The measurements were performed directly in the samples. The determination of these ions is interesting since they can produce in certain amounts undesirable organoleptic effects or even make an attempt on the health (toxic elements). No kind of relevant contamination was found.

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