Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)

Detalhes bibliográficos
Autor(a) principal: Santos, Ivanice F. dos
Data de Publicação: 2013
Outros Autores: Santos, Ana Maria Pinto dos, Barbosa, Uenderson Araújo, Lima, Jeane dos Santos, Santos, Débora C. dos, Matos, Geraldo D.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://repositorio.ufba.br/ri/handle/ri/14934
Resumo: Texto completo: acesso restrito. p. 439–443
id UFBA-2_481e728555c6d96e0cbabeb849ee464f
oai_identifier_str oai:repositorio.ufba.br:ri/14934
network_acronym_str UFBA-2
network_name_str Repositório Institucional da UFBA
repository_id_str 1932
spelling Santos, Ivanice F. dosSantos, Ana Maria Pinto dosBarbosa, Uenderson AraújoLima, Jeane dos SantosSantos, Débora C. dosMatos, Geraldo D.Santos, Ivanice F. dosSantos, Ana Maria Pinto dosBarbosa, Uenderson AraújoLima, Jeane dos SantosSantos, Débora C. dosMatos, Geraldo D.2014-05-08T13:49:50Z20130026-265Xhttp://repositorio.ufba.br/ri/handle/ri/14934v. 110Texto completo: acesso restrito. p. 439–443Okra (Abelmoschus esculentus L.) is a plant native to Africa. It was introduced to Brazil with the slave trade and spread to all regions, including the state of Bahia, northeastern Brazil. In this work, the mineral content of raw and cooked okra marketed in the state of Bahia, of both conventional and organic cultivars was determined. The results were evaluated using multivariate analysis. The samples were digested in a heating block using nitric acid and hydrogen peroxide, and analysed using inductively coupled plasma optical emission spectrometry (ICP OES). The accuracy of the method was confirmed using a standard reference material, tomato leaves (NIST 1573a). Average mineral concentrations in raw and cooked okra (in mg/100 g), were: 366 to 325 (Ca); 0.102 to 0.052 (Cu); 267 to 97.7 (K); 45.3 to 18.3 (Mg); 18.3 to 7.00 (Na); 44.5 to 25.8 (P); and 0.233 to 0.094 (Zn). Raw and cooked samples tended to separate in principal component analysis (PCA) and hierarchical cluster analysis (HCA). The elements that contributed most for the variability between raw and cooked samples are: K, P, Mg, Cu, Na and Zn, with minor contributions from Ca.Submitted by Suelen Reis (suziy.ellen@gmail.com) on 2014-05-08T13:49:50Z No. of bitstreams: 1 1-s2.0-S0026265X13001057-main.pdf: 449986 bytes, checksum: 51b5ec18b20e08bfb6d862a434f0d682 (MD5)Made available in DSpace on 2014-05-08T13:49:50Z (GMT). No. of bitstreams: 1 1-s2.0-S0026265X13001057-main.pdf: 449986 bytes, checksum: 51b5ec18b20e08bfb6d862a434f0d682 (MD5) Previous issue date: 2013http://dx.doi.org/10.1016/j.microc.2013.05.008reponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBAOkraAbelmoschus esculentus L.Mineral compositionsHCAPCAMultivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)Microchemical Journalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10000-01-01info:eu-repo/semantics/openAccessengORIGINAL1-s2.0-S0026265X13001057-main.pdf1-s2.0-S0026265X13001057-main.pdfapplication/pdf449986https://repositorio.ufba.br/bitstream/ri/14934/1/1-s2.0-S0026265X13001057-main.pdf51b5ec18b20e08bfb6d862a434f0d682MD51LICENSElicense.txtlicense.txttext/plain1345https://repositorio.ufba.br/bitstream/ri/14934/2/license.txt0d4b811ef71182510d2015daa7c8a900MD52TEXT1-s2.0-S0026265X13001057-main.pdf.txt1-s2.0-S0026265X13001057-main.pdf.txtExtracted texttext/plain28896https://repositorio.ufba.br/bitstream/ri/14934/3/1-s2.0-S0026265X13001057-main.pdf.txt3252674281fc938bf999cd7ef39e6f17MD53ri/149342022-07-05 14:03:51.36oai:repositorio.ufba.br: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Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-07-05T17:03:51Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false
dc.title.pt_BR.fl_str_mv Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)
dc.title.alternative.pt_BR.fl_str_mv Microchemical Journal
title Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)
spellingShingle Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)
Santos, Ivanice F. dos
Okra
Abelmoschus esculentus L.
Mineral compositions
HCA
PCA
title_short Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)
title_full Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)
title_fullStr Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)
title_full_unstemmed Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)
title_sort Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)
author Santos, Ivanice F. dos
author_facet Santos, Ivanice F. dos
Santos, Ana Maria Pinto dos
Barbosa, Uenderson Araújo
Lima, Jeane dos Santos
Santos, Débora C. dos
Matos, Geraldo D.
author_role author
author2 Santos, Ana Maria Pinto dos
Barbosa, Uenderson Araújo
Lima, Jeane dos Santos
Santos, Débora C. dos
Matos, Geraldo D.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Santos, Ivanice F. dos
Santos, Ana Maria Pinto dos
Barbosa, Uenderson Araújo
Lima, Jeane dos Santos
Santos, Débora C. dos
Matos, Geraldo D.
Santos, Ivanice F. dos
Santos, Ana Maria Pinto dos
Barbosa, Uenderson Araújo
Lima, Jeane dos Santos
Santos, Débora C. dos
Matos, Geraldo D.
dc.subject.por.fl_str_mv Okra
Abelmoschus esculentus L.
Mineral compositions
HCA
PCA
topic Okra
Abelmoschus esculentus L.
Mineral compositions
HCA
PCA
description Texto completo: acesso restrito. p. 439–443
publishDate 2013
dc.date.issued.fl_str_mv 2013
dc.date.accessioned.fl_str_mv 2014-05-08T13:49:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://repositorio.ufba.br/ri/handle/ri/14934
dc.identifier.issn.none.fl_str_mv 0026-265X
dc.identifier.number.pt_BR.fl_str_mv v. 110
identifier_str_mv 0026-265X
v. 110
url http://repositorio.ufba.br/ri/handle/ri/14934
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.pt_BR.fl_str_mv http://dx.doi.org/10.1016/j.microc.2013.05.008
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
instacron:UFBA
instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
institution UFBA
reponame_str Repositório Institucional da UFBA
collection Repositório Institucional da UFBA
bitstream.url.fl_str_mv https://repositorio.ufba.br/bitstream/ri/14934/1/1-s2.0-S0026265X13001057-main.pdf
https://repositorio.ufba.br/bitstream/ri/14934/2/license.txt
https://repositorio.ufba.br/bitstream/ri/14934/3/1-s2.0-S0026265X13001057-main.pdf.txt
bitstream.checksum.fl_str_mv 51b5ec18b20e08bfb6d862a434f0d682
0d4b811ef71182510d2015daa7c8a900
3252674281fc938bf999cd7ef39e6f17
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
repository.name.fl_str_mv Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)
repository.mail.fl_str_mv
_version_ 1801502537447112704

Registros relacionados