Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/17542 |
Resumo: | Background: elemental deficiency may result in the malfunctioning of human organisms. Sprouts, with their attractive looks and well-established popularity, may be considered as alternative sources of elements in the diet. Moreover, the uptake of micro- and macronutrients from sprouts is better when compared to other vegetable sources. The aim of the study was to determine and compare the level of the selected essential minerals and trace elements in 25 sprouts from different botanical families, to preselect the richest species of high importance for human diets. Methods: the Cu, Zn, Mn, Fe, Mg, Ca determinations were performed using atomic absorption spectrometry with flame atomization and iodine by the colorimetric method. Results: beetroot sprouts had the highest levels of Zn, Fe, and Mg, while onion sprouts were the richest in Mn and Ca, among all of the tested sprouts. Sprouts of the <i>Brassicaceae</i> family were generally richer in Ca, Mg, and Zn than sprouts from the <i>Fabaceae</i> family. Results allow preselection of the most perspective sprouts as possible dietary sources of essential minerals and trace elements. For rucola, leeks, onions, and beetroot sprouts, the data on minerals and trace element compositions were performed for the first time. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
spelling |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysisSproutsTrace elementsEssential mineralsDietBackground: elemental deficiency may result in the malfunctioning of human organisms. Sprouts, with their attractive looks and well-established popularity, may be considered as alternative sources of elements in the diet. Moreover, the uptake of micro- and macronutrients from sprouts is better when compared to other vegetable sources. The aim of the study was to determine and compare the level of the selected essential minerals and trace elements in 25 sprouts from different botanical families, to preselect the richest species of high importance for human diets. Methods: the Cu, Zn, Mn, Fe, Mg, Ca determinations were performed using atomic absorption spectrometry with flame atomization and iodine by the colorimetric method. Results: beetroot sprouts had the highest levels of Zn, Fe, and Mg, while onion sprouts were the richest in Mn and Ca, among all of the tested sprouts. Sprouts of the <i>Brassicaceae</i> family were generally richer in Ca, Mg, and Zn than sprouts from the <i>Fabaceae</i> family. Results allow preselection of the most perspective sprouts as possible dietary sources of essential minerals and trace elements. For rucola, leeks, onions, and beetroot sprouts, the data on minerals and trace element compositions were performed for the first time.MDPISapientiaDobrowolska-Iwanek, JustynaZagrodzki, PawełGalanty, AgnieszkaFołta, MariaKryczyk-Kozioł, JadwigaSzlósarczyk, MarekRubio, Pol SalvansSaraiva de Carvalho, IsabelPaśko, Paweł2022-02-14T11:29:47Z2022-01-272022-02-11T14:46:20Z2022-01-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/17542engFoods 11 (3): 371 (2022)2304-815810.3390/foods11030371info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:29:45Zoai:sapientia.ualg.pt:10400.1/17542Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:07:30.965092Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis |
title |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis |
spellingShingle |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis Dobrowolska-Iwanek, Justyna Sprouts Trace elements Essential minerals Diet |
title_short |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis |
title_full |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis |
title_fullStr |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis |
title_full_unstemmed |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis |
title_sort |
Determination of essential minerals and trace elements in edible sprouts from different botanical families—application of chemometric analysis |
author |
Dobrowolska-Iwanek, Justyna |
author_facet |
Dobrowolska-Iwanek, Justyna Zagrodzki, Paweł Galanty, Agnieszka Fołta, Maria Kryczyk-Kozioł, Jadwiga Szlósarczyk, Marek Rubio, Pol Salvans Saraiva de Carvalho, Isabel Paśko, Paweł |
author_role |
author |
author2 |
Zagrodzki, Paweł Galanty, Agnieszka Fołta, Maria Kryczyk-Kozioł, Jadwiga Szlósarczyk, Marek Rubio, Pol Salvans Saraiva de Carvalho, Isabel Paśko, Paweł |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Dobrowolska-Iwanek, Justyna Zagrodzki, Paweł Galanty, Agnieszka Fołta, Maria Kryczyk-Kozioł, Jadwiga Szlósarczyk, Marek Rubio, Pol Salvans Saraiva de Carvalho, Isabel Paśko, Paweł |
dc.subject.por.fl_str_mv |
Sprouts Trace elements Essential minerals Diet |
topic |
Sprouts Trace elements Essential minerals Diet |
description |
Background: elemental deficiency may result in the malfunctioning of human organisms. Sprouts, with their attractive looks and well-established popularity, may be considered as alternative sources of elements in the diet. Moreover, the uptake of micro- and macronutrients from sprouts is better when compared to other vegetable sources. The aim of the study was to determine and compare the level of the selected essential minerals and trace elements in 25 sprouts from different botanical families, to preselect the richest species of high importance for human diets. Methods: the Cu, Zn, Mn, Fe, Mg, Ca determinations were performed using atomic absorption spectrometry with flame atomization and iodine by the colorimetric method. Results: beetroot sprouts had the highest levels of Zn, Fe, and Mg, while onion sprouts were the richest in Mn and Ca, among all of the tested sprouts. Sprouts of the <i>Brassicaceae</i> family were generally richer in Ca, Mg, and Zn than sprouts from the <i>Fabaceae</i> family. Results allow preselection of the most perspective sprouts as possible dietary sources of essential minerals and trace elements. For rucola, leeks, onions, and beetroot sprouts, the data on minerals and trace element compositions were performed for the first time. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-02-14T11:29:47Z 2022-01-27 2022-02-11T14:46:20Z 2022-01-27T00:00:00Z |
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://hdl.handle.net/10400.1/17542 |
url |
http://hdl.handle.net/10400.1/17542 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Foods 11 (3): 371 (2022) 2304-8158 10.3390/foods11030371 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799133319932149760 |