Preprint Article Version 2 This version is not peer-reviewed

Platinum and Rhodium in Potatoes Samples by Using Voltammetric Techniques

Version 1 : Received: 17 December 2018 / Approved: 18 December 2018 / Online: 18 December 2018 (10:31:51 CET)
Version 2 : Received: 21 January 2019 / Approved: 22 January 2019 / Online: 22 January 2019 (17:54:09 CET)

A peer-reviewed article of this Preprint also exists.

Orecchio, S.; Amorello, D. Platinum and Rhodium in Potato Samples by Using Voltammetric Techniques. Foods 2019, 8, 59. Orecchio, S.; Amorello, D. Platinum and Rhodium in Potato Samples by Using Voltammetric Techniques. Foods 2019, 8, 59.

Journal reference: Foods 2019, 8, 59
DOI: 10.3390/foods8020059

Abstract

Potato is a starchy, tuberous crop from the perennial Solanum tuberosum having high nutritional values. This paper is the first analytical approach to quantify Pt and Rh in vegetal food. In this study a total of 38 different potatoes samples produced in Europe and one in Australia were investigated. Determinations of Pt and Rh in potatoes samples were carried out by Differential Pulse Voltammetry (DPV/a) for platinum and by Adsorptive Stripping Voltammetry (AdSV) for Rh using standard addition procedure. Because no certified reference potatoes containing platinum and rhodium are available, we used addition standard method. The quantification limits for Pt and Rh are 0.007 and 0.0008 μg Kg−1 respectively. Considering all the potatoes samples, concentrations of Pt and Rh vary in the ranges from 0.007 to 109 μg Kg−1 (sample n° 6 potatoes grown in Sicily) and from 0.0008 to 0.030 μg Kg−1 (sample n°23 of potatoes grown in Emilia Romagna) respectively. For both metals, in many cases the concentrations fall near the quantification limit. In all the samples, platinum is always more abundant than rhodium and their ratio meanly is 14500, which is much greater than that of the earth's crust (about 100).

Subject Areas

Potatoes; Platinum; Rhodium; Voltammetry

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