Chemical speciation: an instrument for evaluation of mineral bioavailability

Detalhes bibliográficos
Autor(a) principal: Reis,Luana Sarpa
Data de Publicação: 2015
Outros Autores: Gonçalves,Édira Castello Branco de Andrade
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000601126
Resumo: Chemical speciation allows knowing the the different chemical forms of metals in a sample. Sequential extraction procedures are used to evaluate the fractionation of the metals in solid matrices. Few studies are described in the literature related to chemical speciation in food. Residues from fruits and vegetables generated in industry processes results in significant nutritional losses. The nutritional value of a food containing a given mineral depends not only on its content, but also on its bioavailability. The present paper emphasizes the importance of chemical speciation in food, considering the amount of loss of fruits and vegetables, since they are great sources of minerals.
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spelling Chemical speciation: an instrument for evaluation of mineral bioavailabilitychemical speciationmicronutrientsfood.Chemical speciation allows knowing the the different chemical forms of metals in a sample. Sequential extraction procedures are used to evaluate the fractionation of the metals in solid matrices. Few studies are described in the literature related to chemical speciation in food. Residues from fruits and vegetables generated in industry processes results in significant nutritional losses. The nutritional value of a food containing a given mineral depends not only on its content, but also on its bioavailability. The present paper emphasizes the importance of chemical speciation in food, considering the amount of loss of fruits and vegetables, since they are great sources of minerals.Universidade Federal de Santa Maria2015-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000601126Ciência Rural v.45 n.6 2015reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20131596info:eu-repo/semantics/openAccessReis,Luana SarpaGonçalves,Édira Castello Branco de Andradeeng2015-06-08T00:00:00ZRevista
dc.title.none.fl_str_mv Chemical speciation: an instrument for evaluation of mineral bioavailability
title Chemical speciation: an instrument for evaluation of mineral bioavailability
spellingShingle Chemical speciation: an instrument for evaluation of mineral bioavailability
Reis,Luana Sarpa
chemical speciation
micronutrients
food.
title_short Chemical speciation: an instrument for evaluation of mineral bioavailability
title_full Chemical speciation: an instrument for evaluation of mineral bioavailability
title_fullStr Chemical speciation: an instrument for evaluation of mineral bioavailability
title_full_unstemmed Chemical speciation: an instrument for evaluation of mineral bioavailability
title_sort Chemical speciation: an instrument for evaluation of mineral bioavailability
author Reis,Luana Sarpa
author_facet Reis,Luana Sarpa
Gonçalves,Édira Castello Branco de Andrade
author_role author
author2 Gonçalves,Édira Castello Branco de Andrade
author2_role author
dc.contributor.author.fl_str_mv Reis,Luana Sarpa
Gonçalves,Édira Castello Branco de Andrade
dc.subject.por.fl_str_mv chemical speciation
micronutrients
food.
topic chemical speciation
micronutrients
food.
description Chemical speciation allows knowing the the different chemical forms of metals in a sample. Sequential extraction procedures are used to evaluate the fractionation of the metals in solid matrices. Few studies are described in the literature related to chemical speciation in food. Residues from fruits and vegetables generated in industry processes results in significant nutritional losses. The nutritional value of a food containing a given mineral depends not only on its content, but also on its bioavailability. The present paper emphasizes the importance of chemical speciation in food, considering the amount of loss of fruits and vegetables, since they are great sources of minerals.
publishDate 2015
dc.date.none.fl_str_mv 2015-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000601126
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000601126
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20131596
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.45 n.6 2015
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140547263528960

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