A photo-oxidation procedure using UV radiation/H2O2 for decomposition of wine samples — Determination of iron and manganese content by flame atomic absorption spectrometry

This paper proposes the use of photo-oxidation with UV radiation/H2O2 as sample pretreatment for the determination of iron and manganese in wines by flame atomic absorption spectrometry (FAAS). The optimization involved the study of the following variables: pH and concentration of buffer solution, concentrated hydrogen peroxide volume and irradiation time. The evaluation of sample degradation was monitored by measuring the absorbance at the maximum wavelength of red wine (530 nm). Using the experimental conditions established during the optimization (irradiation time of 30 min, oxidant volume of 2.5 mL, pH 10, and a buffer concentration of 0.15 mol L− 1), this procedure allows the determination of iron and manganese with limits of detection of 30 and 22 μg L− 1, respectively, for a 5 mL volume of digested sample. The precision levels, expressed as relative standard deviation (RSD), were 2.8% and 0.65% for iron and 2.7% and 0.54% for manganese for concentrations of 0.5 and 2.0 mg L− 1, respectively. Addition/recovery tests for evaluation of the accuracy were in the ranges of 90%–111% and 95%–107% for iron and manganese, respectively. This digestion procedure has been applied for the determination of iron and manganese in six wine samples. The concentrations varied from 1.58 to 2.77 mg L− 1 for iron and from 1.30 to 1.91 mg L− 1 for manganese. The results were compared with those obtained by an acid digestion procedure and determination of the elements by FAAS. There was no significant difference between the results obtained by the two methods based on a paired t-test (at 95% confidence level).