Validation of potentiometric technique for potassium determination in food samples
Abstract
In the present work, a potentiometric technique is used for potassium determination in processed food samples. The use of an ion selective electrode achieves a linearity in the range of log [K+] from -4.0 to -1.0 and a nernstaian behavior of 54.9 mV pK-1. The proposed methodology was compared to atomic absorption and it was founded that a higher interval range and lower detection limit is obtained when potentiometry is applied. Both methodologies were used for potassium determination in food samples: 3 carbonated beverages and 2 sauces, no significative difference was found between the data obtained between the methodologies. Analytical parameters of the potentiometric methodology permit its use for potassium determination in all analyzed food matrices with a simple pretreatment.
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