Detalhes do Artigo
[296966] Chemical composition of some vegetables
Autores: João Cristiano Ulrich, Eliana Bistriche Giuntini, Kristy Soraya Coelho, Marycel Elena Barbosa Cotrim
Resumo: The chemical composition of food refers to the types and amounts of nutrients, such as minerals, vitamins, proteins and others. A microwave-assisted digestion method using HNO3 + H2O2 was developed for further determination of minerals Ca, Cu, Fe, K, Mg, Mn, Na, P, Se, Zn in parsley, onions and chives samples by ICP OES. The methodology was validated using the CRM Dolt 5 and SRM 1570a, with agreement between the determined and certified/added concentration values, and RSD of 0,8-7 %. The recoveries ranging from 81 to 120 % were obtained. The results of all minerals concentrations in parsley, onions and chives samples ranged as follows: major minerals (Ca, K, Mg, Na, P) = 172-37834 mg kg-1 and trace minerals (Cu, Fe, Mn, Se, Zn) = 2.5-293 mg kg-1.