RT Journal Article
T1 Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
A1 Oliveira Filho, Emanuel Felipe de
A1 Miranda Castañón, Marta Inés
A1 Ferreiro, Tania
A1 Herrero Latorre, Carlos
A1 Castro Soares, Pierre
A1 López Alonso, María Marta
K1 Cheese
K1 Essential trace and toxic elements
K1 Chemometric analysis
K1 ICP-MS
K1 Galicia
AB 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.
PB MDPI
SN 1420-3049
YR 2022
FD 2022
LK https://hdl.handle.net/10347/38022
UL https://hdl.handle.net/10347/38022
LA eng
NO de Oliveira Filho, E.F.; Miranda, M.; Ferreiro, T.; Herrero-Latorre, C.; Castro Soares, P.; López-Alonso, M. Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese. Molecules 2022, 27, 4938. https://doi.org/10.3390/ molecules27154938
DS Minerva
RD 24 abr 2026