Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFBA |
Texto Completo: | http://repositorio.ufba.br/ri/handle/ri/28928 |
Resumo: | Breadfruit is a fruit originated from South Pacific and afterward it was widespread in rest of Oceania. In Brazil it is known as “fruta pão” and has been consumed mainly by humble people. In home use, breadfruit has been consumed cooked, fried or roasted. Industrially, it has been employed to prepare breads and flours. In the present paper, the mineral composition of breadfruit (Artocarpus altilis) was determined and evaluated. Raw breadfruit samples and cooked using domestic methods as boiling and microwave heating were digested in acid media and the elements potassium, calcium, phosphor, magnesium, iron, sodium and manganese were determined employing inductively coupled plasma optical emission spectrometry (ICP OES). Cadmium and lead were also determined using graphite furnace atomic absorption spectrometry (GFAAS), but the concentrations found were lower than the limits of quantification for these elements. Eleven samples were acquired in several cities from Bahia state, Brazil. All these samples were analyzed in triplicate. The data obtained were evaluated employing the multivariate analysis techniques: Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). Both techniques showed that the cooking methods using microwave heating and boiling cause loss of the nutrients. PCA also evidenced that the element concentrations in the samples cooked using microwave heating are higher than in the samples cooked by boiling using stove. The average concentrations of the determined elements (expressed as mg 100 g−1 of sample) in raw samples were as follows: 269.4 for potassium, 40.97 for phosphorus, 26.32 for calcium, 24.35 for magnesium, 1.41 for sodium, 0.1891 for iron and 0.0381 for manganese. |
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Souza, Cheilane T. deSoares, Sarah A.R.Queiroz, Antonio F.S.Santos, Ana M.P. dosFerreira, Sergio Luis CostaSouza, Cheilane T. deSoares, Sarah A.R.Queiroz, Antonio F.S.Santos, Ana M.P. dosFerreira, Sergio Luis Costa2019-03-20T13:47:47Z2019-03-20T13:47:47Z2019-03-200026-265Xhttp://repositorio.ufba.br/ri/handle/ri/28928v. 128, p. 84-88, 2016Breadfruit is a fruit originated from South Pacific and afterward it was widespread in rest of Oceania. In Brazil it is known as “fruta pão” and has been consumed mainly by humble people. In home use, breadfruit has been consumed cooked, fried or roasted. Industrially, it has been employed to prepare breads and flours. In the present paper, the mineral composition of breadfruit (Artocarpus altilis) was determined and evaluated. Raw breadfruit samples and cooked using domestic methods as boiling and microwave heating were digested in acid media and the elements potassium, calcium, phosphor, magnesium, iron, sodium and manganese were determined employing inductively coupled plasma optical emission spectrometry (ICP OES). Cadmium and lead were also determined using graphite furnace atomic absorption spectrometry (GFAAS), but the concentrations found were lower than the limits of quantification for these elements. Eleven samples were acquired in several cities from Bahia state, Brazil. All these samples were analyzed in triplicate. The data obtained were evaluated employing the multivariate analysis techniques: Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). Both techniques showed that the cooking methods using microwave heating and boiling cause loss of the nutrients. PCA also evidenced that the element concentrations in the samples cooked using microwave heating are higher than in the samples cooked by boiling using stove. The average concentrations of the determined elements (expressed as mg 100 g−1 of sample) in raw samples were as follows: 269.4 for potassium, 40.97 for phosphorus, 26.32 for calcium, 24.35 for magnesium, 1.41 for sodium, 0.1891 for iron and 0.0381 for manganese.Submitted by Gisele Mara Hadlich (gisele@ufba.br) on 2019-01-14T01:47:21Z No. of bitstreams: 1 Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique.pdf: 533500 bytes, checksum: 2126fa71b9fb9c9133a217f866568538 (MD5)Approved for entry into archive by Jessica Alves (alves.jessica@ufba.br) on 2019-03-20T13:47:47Z (GMT) No. of bitstreams: 1 Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique.pdf: 533500 bytes, checksum: 2126fa71b9fb9c9133a217f866568538 (MD5)Made available in DSpace on 2019-03-20T13:47:47Z (GMT). No. of bitstreams: 1 Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique.pdf: 533500 bytes, checksum: 2126fa71b9fb9c9133a217f866568538 (MD5)Microchemical Journalhttps://www.sciencedirect.com/science/article/pii/S0026265X16300194?via%3Dihubreponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBAbreadfruitmineral compositionPCAHCAstovemicrowave ovencooking processesDetermination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis techniqueinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrasilinfo:eu-repo/semantics/openAccessporORIGINALDetermination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique.pdfDetermination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique.pdfapplication/pdf533500https://repositorio.ufba.br/bitstream/ri/28928/1/Determination%20and%20evaluation%20of%20the%20mineral%20composition%20of%20breadfruit%20%28Artocarpus%20altilis%29%20using%20multivariate%20analysis%20technique.pdf2126fa71b9fb9c9133a217f866568538MD51LICENSElicense.txtlicense.txttext/plain1345https://repositorio.ufba.br/bitstream/ri/28928/2/license.txtff6eaa8b858ea317fded99f125f5fcd0MD52TEXTDetermination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique.pdf.txtDetermination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique.pdf.txtExtracted texttext/plain27478https://repositorio.ufba.br/bitstream/ri/28928/3/Determination%20and%20evaluation%20of%20the%20mineral%20composition%20of%20breadfruit%20%28Artocarpus%20altilis%29%20using%20multivariate%20analysis%20technique.pdf.txtaf89737557396d27461a03ef88a2d093MD53ri/289282022-08-08 13:20:25.872oai:repositorio.ufba.br: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Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-08-08T16:20:25Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false |
dc.title.pt_BR.fl_str_mv |
Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique |
title |
Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique |
spellingShingle |
Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique Souza, Cheilane T. de breadfruit mineral composition PCA HCA stove microwave oven cooking processes |
title_short |
Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique |
title_full |
Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique |
title_fullStr |
Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique |
title_full_unstemmed |
Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique |
title_sort |
Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique |
author |
Souza, Cheilane T. de |
author_facet |
Souza, Cheilane T. de Soares, Sarah A.R. Queiroz, Antonio F.S. Santos, Ana M.P. dos Ferreira, Sergio Luis Costa |
author_role |
author |
author2 |
Soares, Sarah A.R. Queiroz, Antonio F.S. Santos, Ana M.P. dos Ferreira, Sergio Luis Costa |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Souza, Cheilane T. de Soares, Sarah A.R. Queiroz, Antonio F.S. Santos, Ana M.P. dos Ferreira, Sergio Luis Costa Souza, Cheilane T. de Soares, Sarah A.R. Queiroz, Antonio F.S. Santos, Ana M.P. dos Ferreira, Sergio Luis Costa |
dc.subject.por.fl_str_mv |
breadfruit mineral composition PCA HCA stove microwave oven cooking processes |
topic |
breadfruit mineral composition PCA HCA stove microwave oven cooking processes |
description |
Breadfruit is a fruit originated from South Pacific and afterward it was widespread in rest of Oceania. In Brazil it is known as “fruta pão” and has been consumed mainly by humble people. In home use, breadfruit has been consumed cooked, fried or roasted. Industrially, it has been employed to prepare breads and flours. In the present paper, the mineral composition of breadfruit (Artocarpus altilis) was determined and evaluated. Raw breadfruit samples and cooked using domestic methods as boiling and microwave heating were digested in acid media and the elements potassium, calcium, phosphor, magnesium, iron, sodium and manganese were determined employing inductively coupled plasma optical emission spectrometry (ICP OES). Cadmium and lead were also determined using graphite furnace atomic absorption spectrometry (GFAAS), but the concentrations found were lower than the limits of quantification for these elements. Eleven samples were acquired in several cities from Bahia state, Brazil. All these samples were analyzed in triplicate. The data obtained were evaluated employing the multivariate analysis techniques: Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). Both techniques showed that the cooking methods using microwave heating and boiling cause loss of the nutrients. PCA also evidenced that the element concentrations in the samples cooked using microwave heating are higher than in the samples cooked by boiling using stove. The average concentrations of the determined elements (expressed as mg 100 g−1 of sample) in raw samples were as follows: 269.4 for potassium, 40.97 for phosphorus, 26.32 for calcium, 24.35 for magnesium, 1.41 for sodium, 0.1891 for iron and 0.0381 for manganese. |
publishDate |
2019 |
dc.date.accessioned.fl_str_mv |
2019-03-20T13:47:47Z |
dc.date.available.fl_str_mv |
2019-03-20T13:47:47Z |
dc.date.issued.fl_str_mv |
2019-03-20 |
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/28928 |
dc.identifier.issn.none.fl_str_mv |
0026-265X |
dc.identifier.number.pt_BR.fl_str_mv |
v. 128, p. 84-88, 2016 |
identifier_str_mv |
0026-265X v. 128, p. 84-88, 2016 |
url |
http://repositorio.ufba.br/ri/handle/ri/28928 |
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por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Brasil |
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https://www.sciencedirect.com/science/article/pii/S0026265X16300194?via%3Dihub |
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