Determination of Metal Content by Inductively Coupled Plasma-Mass Spectrometry in Polish Red and White Wine Samples in Relation to Their Type, Origin, Grape Variety and Health Risk Assessment

Abstract

The main objective of the research was to assess the influence of selected factors (type of wine, grape variety, origin, alcohol content and daily consumption) on the concentration levels of 26 elements in 53 Polish wine samples, also using chemometric analysis tools. Concentration of Al, As, B, Ba, Be, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, Sb, Se, Sr, Ti, V, Zn and Zr was analyzed by ICP-MS, while concentration of Ca, Na, K and Mg was determined by ICP-OES. White wines were characterized by higher concentrations of Al, As, Be, Ca, Co, Cu, Fe, Hg, Li, Mg, Na, Pb, Sb, Ti, V, Zn and Zr (mean values: 0.075–86,403 μg·L−1 in white wines, 0.069–81,232 μg·L−1 in red wines). Red wines were characterized by higher concentrations of Ba, Cd, Cr, K, Mn, Se and Sr (mean values: 0.407–1,160,000 μg·L−1 in white wines, 0.448–1,521,363 μg·L−1 in red wines). The results obtained for the health risk assessment indices, including the Target Hazard Quotient (THQ, mean values per glass of wine: 2.097 × 10−5 (Cr)—0.041 (B) in all wines), indicate that the analyzed elements do not show a potential toxic effect resulting from wine consumption. The chemometric analysis confirmed that elements such as Li, Ti, Ca, Mn, Sr, Ba, Zn, Mg, Cu, Se and B were closely related to local conditions and soil properties, and the presence of Fe, Cr, V and Pb was related to contamination of the soil.

Keywords

• multi-elemental analysis
• wine
• ICP-MS
• ICP-OES
• chemometric methods
• health risk assessment