Levels of calcium, magnesium, manganese, zinc, selenium and chromium in olive oils produced in Andalusi

• Main Authors: Amelia Roca, Carmen Cabrera, M.a Luisa Lorenzo, M.a Carmen López
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2000-12-01
• Series: Grasas y Aceites
• Subjects: andalusia; atomic absorption spectroscopy; marc oil; minerals; olive oil
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/455
• ISSN: 0017-3495; 1988-4214

We determined the presence of Ca, Mg, Mn, Zn, Se and Cr in 64 samples of olive virgin oil, olive oil and marc oil produced in Andalusia, southern Spain. Flame atomization atomic absorption spectroscopy was used for Ca and Mg, and the electrothermal atomization mode was used for Mn, Zn, Se and Cr. Samples were previously ashed with HNO3 and V2O5. Analytical conditions were optimized to control for interference and to obtain appropriate accuracy and precision factors. The method is potentially useful for quality control of olive oils. The concentrations ranged from 0.055 to 2.725 mg/kg for Ca; 0.300 to 5.300 mg/kg for Mg, 13.213 to 296.356 mg/kg for Mn, 8.758 to 36.575 mg/kg for Zn, undetectable to 178.515 mg/kg for Se, and undetectable to 41.510 mg/kg for Cr. No statistically significant differences were found between the three types of oil in the concentrations of these elements. There were significant correlations between the concentrations of the pairs Se-Cr, Mn-Cr, Mg-Zn, Ca-Zn and Ca-Cr. Because of the high intake of olive oil in our setting, this food can be considered a major source of essential elemental nutrients.