title: Evaluation of bromine and iodine content of milk whey proteins combining digestion by microwave-induced combustion and ICP-MS determination.
abstract: The bromine and iodine content of whey protein concentrate (WPC), hydrolysate (WPH), and isolate (WPI) was evaluated combining microwave-induced combustion (MIC) digestion with inductively coupled plasma mass spectrometry (ICP-MS) determination. MIC digestion allowed the decomposition of up to 500 mg of samples using diluted NH4OH solution (25 mmol L(-1)) for absorption of analytes, assuring the compatibility with ICP-MS determination. Accuracy was evaluated using milk powder certified reference material (NIST 8435) with good agreements for Br and I (102% and 105%, respectively). For Br and I, the limit of quantification obtained by ICP-MS was 7 and 281 times lower in comparison with ion chromatography determination, respectively. Iodine could be enriched in whey protein production and up to 70% of the tolerable upper intake level was found, thus revealing the need to monitor it in whey proteins. On the other hand, the concentration of Br was below its acceptable daily intake.
authors.affiliation: Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil.
authors.forename: Sabrina Vieira
authors.initials: SV
authors.lastname: da Silva
authors.affiliation: Departamento de Química, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil.
authors.forename: Rochele Sogari
authors.initials: RS
authors.lastname: Picoloto
authors.affiliation: Departamento de Química, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil.
authors.forename: Erico Marlon Moraes
authors.initials: EMM
authors.lastname: Flores
authors.affiliation: Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil.
authors.forename: Roger
authors.initials: R
authors.lastname: Wagner
authors.affiliation: Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil.
authors.forename: Neila Silvia Pereira
authors.initials: NSP
authors.lastname: Dos Santos Richards
authors.affiliation: Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, 97105-900 Santa Maria, RS, Brazil. Electronic address: juliano@ufsm.br.
authors.forename: Juliano Smanioto
authors.initials: JS
authors.lastname: Barin
mesh_terms: D001966:Bromine / Q000032:analysis*; D004063:Digestion; D007455:Iodine / Q000032:analysis*; D057230:Limit of Detection; D013058:Mass Spectrometry / Q000379:methods*; D008872:Microwaves; D013054:Spectrophotometry, Atomic; D000067816:Whey Proteins / Q000032:analysis*
chemical_list: D000067816:Whey Proteins; D007455:Iodine; D001966:Bromine
keywords: Dietary recommended intake; Inductively coupled plasma mass spectrometry (ICP-MS); Microwave-induced combustion (MIC); Milk whey protein; Quality control