Levels of Essential and Non-Essential Elements in Some Ethiopian Wines
| dc.contributor.advisor | Chandravanshi B.S. (Professor) | |
| dc.contributor.author | Minillu Daniel | |
| dc.date.accessioned | 2018-06-16T14:26:09Z | |
| dc.date.accessioned | 2023-11-09T16:19:40Z | |
| dc.date.available | 2018-06-16T14:26:09Z | |
| dc.date.available | 2023-11-09T16:19:40Z | |
| dc.date.issued | 2008-07 | |
| dc.description.abstract | The concentrations of thirteen metals (K, Na, Ca, Mg, Fe, Zn, Mn, Pb, Co, Ni, Cd, Cu and Cr) were determined in four brands of Ethiopian wines by flame atomic absorption spectrophotometry (FAAS) after digesting the wine samples with HNO3-H2O2 mixture. Among the major metals potassium (694 – 767 mg/L) was found to be in the highest level, followed by magnesium (79.2 – 58.1 mg/L), calcium (37.1 – 28.4 mg/L) and sodium (24 – 24.4 mg/L). From the minor metals Iron, zinc and manganese were in the ranges of 1.42-3.16, 1.82- 2.7, and 1.04-1.88 mg/L, respectively, followed by copper (0.5-1.5 mg/L), nickel (0.18-0.2 mg/L), cobalt (< 0.065 - 0.091 mg/L), lead (0.14 – 0.31 mg/L) ,chromium (< 0.075 – 0.192 mg/L), and the toxic metal cadmium was below detection limit of the analytical procedure used in this study (< 0.014 mg/L). These metal concentrations of the Ethiopian wines were compared with published data on wines of different origin. The levels of metals in the Ethiopian wines are found to be comparable with wines of some other countries. Key words: Essential and non-Essential elements, Toxic metals, Flame Atomic absorption spectroscopy (FAAS), acid digestion. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/1048 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa Universty | en_US |
| dc.subject | Essential and non-Essential elements; Toxic metals; Flame Atomic absorption spectroscopy (FAAS); acid digestion. | en_US |
| dc.title | Levels of Essential and Non-Essential Elements in Some Ethiopian Wines | en_US |
| dc.type | Thesis | en_US |