Determination of the chromium content of Hungarian winter wheat

Z. Gyóri, József Prokisch

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Bread and different winter wheat (Triticum aestivum) products are the main sources of chromium in the human diet in Hungary. Graphite furnace atomic absorption spectrometry (GF-AAS) is able to give reliable results for Cr. In this study the chromium content of some winter wheat species was determined after wet digestion. Contamination was the most critical part of chromium measurement; thus, appropriate sample preparation and the cleaning of kernels before digestion were required. The chromium content was 2-3 times higher than expected when contamination occurred. Samples came from a field plot experiment and, therefore, the effect of fertilization (150 kg/ha N, 112.5 kg/ha P2O5, and 132.5 kg/ha K2O) on chromium content of grains was studied. The average measured values of different species were 114 ± 3 and 134 ± 4 μg/kg for the control and fertilized plots, respectively.

Original languageEnglish
Pages (from-to)2751-2754
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number7
DOIs
Publication statusPublished - Jul 1999

Fingerprint

Chromium
chromium
Triticum
winter wheat
phosphorus pentoxide
Digestion
Contamination
digestion
Atomic absorption spectrometry
Graphite
Hungary
Bread
atomic absorption spectrometry
Nutrition
Fertilization
cleaning
breads
Cleaning
Spectrum Analysis
Furnaces

Keywords

  • Chromium
  • GF-AAS
  • Sample preparation
  • Wheat

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Determination of the chromium content of Hungarian winter wheat. / Gyóri, Z.; Prokisch, József.

In: Journal of Agricultural and Food Chemistry, Vol. 47, No. 7, 07.1999, p. 2751-2754.

Research output: Contribution to journalArticle

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