Millikan, Mary (2012) Nutritional Metals in Foods by AAS. In: Atomic Absorption Spectroscopy. Farrukh, Muhammad Akhyar, ed. InTech, Rijeka, Croatia, pp. 143-166.

Abstract

An overview of the literature will be given of applications of Fame AA together with some references to Graphite Furnace AA to the analyses of foods such as: meat the main source of iron; dairy products, the source of calcium and fruit and vegetables for a range of metals. Comparisons will be given of metal content in these products particularly in meat and dairy products. Of the metals listed above, not all of these will be considered in every product: only where they are the metal of highest concentration. The aim of this chapter is to give a general comparison of the metal content in these products, which will not be exhaustive, particularly, with respect to fruit and vegetables but the ones most commonly consumed. The emphasis is on nutrition and to give the general reader and health professional a concise view of the metal content of these food products. From scientific aspect the methodology for Flame AA is relative straight forward, as is the work up for instrument presentation but there are often extra procedures that are required depending on the matrix that are essential for obtaining a valid result.

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