Multi-element characterisation of carob, fig and almond liqueurs by MP-AES
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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/10400.1/14601 |
Resumo: | Carob pod, fig and almond liqueurs are produced in various Mediterranean regions. This work reports the mineral content of these traditional beverages and evaluates the influence of the raw material. Twenty-five fruit liqueurs from 16 producers were analysed. A simple open-vessel sample mineralization by wet digestion using nitric acid-hydrogen peroxide (1:1) was used before spectrometric analysis. Nine essential elements (Cu, Ca, Mg, Na, K, Fe, Zn, Mn and P) and two non-essentials (Cd and Pb) were quantified by microwave plasma-atomic emission spectrometry (MP-AES). Carob liqueur presented the broader profile of minerals and was the only fruit liqueur containing iron (72.7% of samples), phosphorous, manganese and low levels of lead (in two of the 11 samples). Conversely, almond liqueurs contained the lowest mineral content with only five elements detected. Fruit liqueurs showed variability in mineral content even within the same liqueur, presumably as a consequence of the different manufacturing processes. Despite this variability, application of principal component analysis to essential mineral concentrations (K, Na, Ca, Mg, Mn, Fe and Zn) resulted in satisfactory classification (PC1 and PC2 accounting for 78.5% of the total variance) of the Portuguese liqueurs evaluated. |
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Multi-element characterisation of carob, fig and almond liqueurs by MP-AESEssential mineral elementsToxic metalsLiqueursMP-AESDieta mediterrânicaCarob pod, fig and almond liqueurs are produced in various Mediterranean regions. This work reports the mineral content of these traditional beverages and evaluates the influence of the raw material. Twenty-five fruit liqueurs from 16 producers were analysed. A simple open-vessel sample mineralization by wet digestion using nitric acid-hydrogen peroxide (1:1) was used before spectrometric analysis. Nine essential elements (Cu, Ca, Mg, Na, K, Fe, Zn, Mn and P) and two non-essentials (Cd and Pb) were quantified by microwave plasma-atomic emission spectrometry (MP-AES). Carob liqueur presented the broader profile of minerals and was the only fruit liqueur containing iron (72.7% of samples), phosphorous, manganese and low levels of lead (in two of the 11 samples). Conversely, almond liqueurs contained the lowest mineral content with only five elements detected. Fruit liqueurs showed variability in mineral content even within the same liqueur, presumably as a consequence of the different manufacturing processes. Despite this variability, application of principal component analysis to essential mineral concentrations (K, Na, Ca, Mg, Mn, Fe and Zn) resulted in satisfactory classification (PC1 and PC2 accounting for 78.5% of the total variance) of the Portuguese liqueurs evaluated.SFRH/BPD/103086/2014Institute of BrewingSapientiaRodríguez Solana, RaquelDias Carlier, JorgeClara Costa, MariaRomano, Anabela2020-08-04T15:24:06Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/14601eng50-041610.1002/jib.495info: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:RCAAP2023-07-24T10:26:54Zoai:sapientia.ualg.pt:10400.1/14601Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:05:36.581887Repositório 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 |
Multi-element characterisation of carob, fig and almond liqueurs by MP-AES |
title |
Multi-element characterisation of carob, fig and almond liqueurs by MP-AES |
spellingShingle |
Multi-element characterisation of carob, fig and almond liqueurs by MP-AES Rodríguez Solana, Raquel Essential mineral elements Toxic metals Liqueurs MP-AES Dieta mediterrânica |
title_short |
Multi-element characterisation of carob, fig and almond liqueurs by MP-AES |
title_full |
Multi-element characterisation of carob, fig and almond liqueurs by MP-AES |
title_fullStr |
Multi-element characterisation of carob, fig and almond liqueurs by MP-AES |
title_full_unstemmed |
Multi-element characterisation of carob, fig and almond liqueurs by MP-AES |
title_sort |
Multi-element characterisation of carob, fig and almond liqueurs by MP-AES |
author |
Rodríguez Solana, Raquel |
author_facet |
Rodríguez Solana, Raquel Dias Carlier, Jorge Clara Costa, Maria Romano, Anabela |
author_role |
author |
author2 |
Dias Carlier, Jorge Clara Costa, Maria Romano, Anabela |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Rodríguez Solana, Raquel Dias Carlier, Jorge Clara Costa, Maria Romano, Anabela |
dc.subject.por.fl_str_mv |
Essential mineral elements Toxic metals Liqueurs MP-AES Dieta mediterrânica |
topic |
Essential mineral elements Toxic metals Liqueurs MP-AES Dieta mediterrânica |
description |
Carob pod, fig and almond liqueurs are produced in various Mediterranean regions. This work reports the mineral content of these traditional beverages and evaluates the influence of the raw material. Twenty-five fruit liqueurs from 16 producers were analysed. A simple open-vessel sample mineralization by wet digestion using nitric acid-hydrogen peroxide (1:1) was used before spectrometric analysis. Nine essential elements (Cu, Ca, Mg, Na, K, Fe, Zn, Mn and P) and two non-essentials (Cd and Pb) were quantified by microwave plasma-atomic emission spectrometry (MP-AES). Carob liqueur presented the broader profile of minerals and was the only fruit liqueur containing iron (72.7% of samples), phosphorous, manganese and low levels of lead (in two of the 11 samples). Conversely, almond liqueurs contained the lowest mineral content with only five elements detected. Fruit liqueurs showed variability in mineral content even within the same liqueur, presumably as a consequence of the different manufacturing processes. Despite this variability, application of principal component analysis to essential mineral concentrations (K, Na, Ca, Mg, Mn, Fe and Zn) resulted in satisfactory classification (PC1 and PC2 accounting for 78.5% of the total variance) of the Portuguese liqueurs evaluated. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2018-01-01T00:00:00Z 2020-08-04T15:24:06Z |
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/10400.1/14601 |
url |
http://hdl.handle.net/10400.1/14601 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
50-0416 10.1002/jib.495 |
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 |
Institute of Brewing |
publisher.none.fl_str_mv |
Institute of Brewing |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133296026714112 |