Platinum and Rhodium in Potato Samples by Using Voltammetric Techniques

Area of Science:

• Agricultural Science
• Environmental Science
• Analytical Chemistry

Background:

• Potatoes (Solanum tuberosum) are a globally significant food crop.
• Understanding the presence of trace metals like platinum and rhodium in food is crucial for food safety and environmental monitoring.
• Previous research has limited data on platinum and rhodium concentrations in vegetable food sources.

Purpose of the Study:

• To develop and apply analytical methods for quantifying platinum (Pt) and rhodium (Rh) in potato samples.
• To determine the concentration ranges and distribution of Pt and Rh in potato cultivars from Europe and Australia.
• To compare the abundance ratio of Pt to Rh in potatoes with that of the Earth's crust.

Main Methods:

• Utilized Differential Pulse Voltammetry (DPV) for platinum determination.
• Employed Adsorptive Stripping Voltammetry (AdSV) for rhodium determination.
• Applied the standard addition method for quantification due to the absence of certified reference materials for Pt and Rh in potatoes.

Main Results:

• Quantification limits were established at 0.007 μg kg⁻¹ for Pt and 0.0008 μg kg⁻¹ for Rh.
• Pt concentrations ranged from 0.007 to 109 μg kg⁻¹, with higher levels observed in potatoes from Sicily.
• Rh concentrations ranged from 0.0008 to 0.030 μg kg⁻¹, with higher levels in potatoes from Emilia Romagna. Pt was consistently more abundant than Rh across all samples.

Conclusions:

• The study successfully quantified Pt and Rh in potato samples using voltammetric techniques.
• Platinum is significantly more abundant than rhodium in potatoes, with a mean ratio of 14,500, far exceeding the Earth's crust ratio.
• The findings provide baseline data for Pt and Rh levels in a major food crop, contributing to food safety and environmental research.