Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese

The objective of this study was to determine the trace element composition and the toxic metal residues in Galician cow’s milk cheese produced in different systems (artisan, industrial, and organic). Fourteen elements (As, Cd, Co, Cr, Cu, Fe, Hg, I, Mn, Mo, Ni, Pb, Se, and Zn) were determined in 58...

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Detalles Bibliográficos
Autores: Oliveira Filho, Emanuel Felipe de, Miranda Castañón, Marta Inés, Ferreiro, Tania, Herrero Latorre, Carlos, Castro Soares, Pierre, López Alonso, María Marta
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universidad de Santiago de Compostela (USC)
Repositorio:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Idioma:inglés
OAI Identifier:oai:minerva.usc.gal:10347/38022
Acceso en línea:https://hdl.handle.net/10347/38022
Access Level:acceso abierto
Palabra clave:Cheese
Essential trace and toxic elements
Chemometric analysis
ICP-MS
Galicia
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spelling Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician CheeseOliveira Filho, Emanuel Felipe deMiranda Castañón, Marta InésFerreiro, TaniaHerrero Latorre, CarlosCastro Soares, PierreLópez Alonso, María MartaCheeseEssential trace and toxic elementsChemometric analysisICP-MSGaliciaThe objective of this study was to determine the trace element composition and the toxic metal residues in Galician cow’s milk cheese produced in different systems (artisan, industrial, and organic). Fourteen elements (As, Cd, Co, Cr, Cu, Fe, Hg, I, Mn, Mo, Ni, Pb, Se, and Zn) were determined in 58 representative samples of Galician cheeses by inductively coupled plasma mass spectrometry. The toxic elements were present at low concentrations, similar to those reported for other unpolluted geographical areas. The essential elements were also within the normal range in cheeses. There were no statistically significant differences between smoked and unsmoked cheeses for any of the elements. Chemometric analyses (principal component analysis and cluster analysis) revealed that the industrial cheeses produced in Galicia using the milk from intensive dairy farms were different, in terms of elemental content, from artisan and organic cheeses, in which the elemental contents were similar.MDPIUniversidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas VeterinariasUniversidade de Santiago de Compostela. Departamento de Patoloxía AnimalUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía20222022-01-0120222022-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10347/38022reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostelainstname:Universidad de Santiago de Compostela (USC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) licensehttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:minerva.usc.gal:10347/380222026-06-15T12:47:27Z
dc.title.none.fl_str_mv Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
title Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
spellingShingle Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
Oliveira Filho, Emanuel Felipe de
Cheese
Essential trace and toxic elements
Chemometric analysis
ICP-MS
Galicia
title_short Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
title_full Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
title_fullStr Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
title_full_unstemmed Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
title_sort Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
dc.creator.none.fl_str_mv Oliveira Filho, Emanuel Felipe de
Miranda Castañón, Marta Inés
Ferreiro, Tania
Herrero Latorre, Carlos
Castro Soares, Pierre
López Alonso, María Marta
author Oliveira Filho, Emanuel Felipe de
author_facet Oliveira Filho, Emanuel Felipe de
Miranda Castañón, Marta Inés
Ferreiro, Tania
Herrero Latorre, Carlos
Castro Soares, Pierre
López Alonso, María Marta
author_role author
author2 Miranda Castañón, Marta Inés
Ferreiro, Tania
Herrero Latorre, Carlos
Castro Soares, Pierre
López Alonso, María Marta
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias
Universidade de Santiago de Compostela. Departamento de Patoloxía Animal
Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.subject.none.fl_str_mv Cheese
Essential trace and toxic elements
Chemometric analysis
ICP-MS
Galicia
topic Cheese
Essential trace and toxic elements
Chemometric analysis
ICP-MS
Galicia
description The objective of this study was to determine the trace element composition and the toxic metal residues in Galician cow’s milk cheese produced in different systems (artisan, industrial, and organic). Fourteen elements (As, Cd, Co, Cr, Cu, Fe, Hg, I, Mn, Mo, Ni, Pb, Se, and Zn) were determined in 58 representative samples of Galician cheeses by inductively coupled plasma mass spectrometry. The toxic elements were present at low concentrations, similar to those reported for other unpolluted geographical areas. The essential elements were also within the normal range in cheeses. There were no statistically significant differences between smoked and unsmoked cheeses for any of the elements. Chemometric analyses (principal component analysis and cluster analysis) revealed that the industrial cheeses produced in Galicia using the milk from intensive dairy farms were different, in terms of elemental content, from artisan and organic cheeses, in which the elemental contents were similar.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-01
2022
2022-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10347/38022
url https://hdl.handle.net/10347/38022
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname:Universidad de Santiago de Compostela (USC)
instname_str Universidad de Santiago de Compostela (USC)
reponame_str Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
collection Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
repository.name.fl_str_mv
repository.mail.fl_str_mv
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