Quantification of Fluoride in Food by Microwave Acid Digestion and Fluoride Ion-Selective Electrode by René A. Rocha, Dayana Rojas, Marıá Jesuś Clemente, Antonio Ruiz, Vicenta Devesa, and Dinoraz Veĺez

To quantify fluoride in food it is necessary to extract the fluoride from the matrix. Dry ashing (alkali fusion) and facilitated diffusion are the methods most commonly used, but their application requires lengthy treatments. The present study proposes the use of a microwave oven and 7 mol/L nitric acid for simple, rapid digestion of foods for fluoride analysis. The analyte is subsequently quantified by fluoride ion-selective electrode. The various steps of the method were optimized and an inhouse validation was performed. The limit of quantification (0.130 mg/kg), trueness (92%), recovery (84−101%), and precision (1−8%) were determined. These analytical characteristics are satisfactory and show the suitability of the method for analysis of fluoride in foods of various kinds. The method’s ease of application and the use of equipment normally found in food analysis laboratories may help to further increase research on fluoride concentrations in foods consumed by the population.

Link : https://www.researchgate.net/publication/257837234_Quantification_of_Fluoride_in_Food_by_Microwave_Acid_Digestion_and_Fluoride_Ion-Selective_Electrode