Magnesium as a marker in detection and quantification of adulteration with dolomite in domiati cheese
I. S. ASHOUSH; KHALED M. A. RAMADAN; MANAL MUBARAK;
Abstract
This work presents novel and very simple method for the simultaneous determination and detection of magnesium
as a marker element that contained in adulterated domiati cheese with dolomite. Formulated domiati cheese samples were
prepared with 0, 3, 6 and 9% commercial Dolomite. Six cheese samples were collected from the local market in two
different governorates Cairo and Giza. Three methods have been used to determine elements in the cheese samples, plasma
ICP-spectrometry, atomic absorption and titration method with EDTA (disodium dihydrogen-ethylene diamine
tetraacetate). Ca, Mg, Mn, Fe, Na, K, Ni, Cu, Zn and Pb elements were detected by atomic absorption. Titration with
EDTA and ICP methods used to detect Ca and Mg elements. Values that measured by ICP method was found to be not
correlated with the percent of dolomite contained in the spiked samples. Strong correlation coefficient (0.968) of Mg
concentration and dolomite percentage was reported in titration with EDTA method which is a simply and clearly detect
the possible adulteration with dolomite via Ca and Mg concentration in tested cheese samplaes.
as a marker element that contained in adulterated domiati cheese with dolomite. Formulated domiati cheese samples were
prepared with 0, 3, 6 and 9% commercial Dolomite. Six cheese samples were collected from the local market in two
different governorates Cairo and Giza. Three methods have been used to determine elements in the cheese samples, plasma
ICP-spectrometry, atomic absorption and titration method with EDTA (disodium dihydrogen-ethylene diamine
tetraacetate). Ca, Mg, Mn, Fe, Na, K, Ni, Cu, Zn and Pb elements were detected by atomic absorption. Titration with
EDTA and ICP methods used to detect Ca and Mg elements. Values that measured by ICP method was found to be not
correlated with the percent of dolomite contained in the spiked samples. Strong correlation coefficient (0.968) of Mg
concentration and dolomite percentage was reported in titration with EDTA method which is a simply and clearly detect
the possible adulteration with dolomite via Ca and Mg concentration in tested cheese samplaes.
Other data
Title | Magnesium as a marker in detection and quantification of adulteration with dolomite in domiati cheese | Authors | I. S. ASHOUSH ; KHALED M. A. RAMADAN ; MANAL MUBARAK | Keywords | Ca, Mg, Minerals, Atomic Absorption, ICP, Titration with EDTA, Adultration, Domiati Cheese | Issue Date | Apr-2015 | Publisher | www.tjprc.org | Journal | International Journal of Food Science and Technology (IJFST), 5(2): 9-16 | DOI | http://www.tjprc.org/view-archives.php?keyword=Ashoush&jtype=2&from_date=01-01-2015&to_date=01-11-2015&journal=30 http://www.tjprc.org/view-archives.php?keyword=Ashoush&jtype=2&from_date=01-01-2015&to_date=01-11-2015&journal=30 |
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