Determination and Evaluation of the Mineral Composition of Chinese Cabbage (Beta vulgaris)

Santos, André Luíz dos; Oliveira, Adriana Caires; Souza, Anderson Santos; Jesus, Robson M. de; Ferreira, Sérgio Luís Costa

doi:10.1007/s12161-011-9205-5

Cited by 8 publications

(2 citation statements)

References 20 publications

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“…11 PCA and HCA are techniques that complement each other and they have been employed for evaluation of results of data analysis. [14][15][16][17][18][19][20] The present paper determined and compared the mineral compositions of brown, parboiled and white rice samples consumed in Salvador City, Brazil. The effect of cooking on the mineral content was also investigated.…”

Section: Introductionmentioning

confidence: 99%

Determination of the mineral composition of Brazilian rice and evaluation using chemometric techniques

et al. 2013

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The mineral composition of Brazilian rice samples was determined and the data obtained were evaluated using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Nineteen commercial rice samples were analyzed, six being brown, seven parboiled and six white. The elements were determined employing inductively coupled plasma optical emission spectrometry (ICP OES), and the accuracy was confirmed using a certified reference material of rice flour. The PCA showed the formation of three clusters: a group with the brown rice samples, other with the parboiled rice samples and another of the white rice samples. PCA also showed that the brown rice samples are richer in minerals than the white and parboiled rice samples. Calcium, sodium, zinc and manganese in white rice samples are higher than in parboiled rice samples, while the parboiled rice has higher contents of iron, magnesium, strontium, potassium and phosphor. HCA also demonstrated formation of three major groups, confirming the results obtained by PCA. Application of HCA in the subgroups of rice samples clearly showed separation of rice brands and also separation between the raw and cooked samples. The mineral composition in the rice samples analyzed agrees with data reported by other authors. This paper revealed that the mineral compositions for white, brown and parboiled rice are significantly different.

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Section: Introductionmentioning

confidence: 99%

Determination of the mineral composition of Brazilian rice and evaluation using chemometric techniques

et al. 2013

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“…Multivariate techniques are powerful tools which permit an exploitation of the results of chemical analysis in order to verify the existence of similarities between the samples (Correia and Ferreira 2007). Among these techniques, the principal component analysis (PCA) and hierarchical cluster analysis (HCA) have been applied successfully in evaluation and characterization of analytical data of food samples (Anunciação et al 2011;dos Santos et al 2011). Thus, the aim of this work was to evaluate the mineral composition (calcium, magnesium, sodium, potassium manganese, iron, and zinc) of broccoli samples obtained from different cities, cultures, and stations.…”

Section: Introductionmentioning

confidence: 99%

Determination and Evaluation Employing Multivariate Analysis of the Mineral Composition of Broccoli (Brassica oleracea L. var. Italica)

et al. 2012

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Broccoli (Brassica oleracea L. var. Italica) is a vegetable food that belongs to the family Cruciferaceae, and it is a good source of vitamins and minerals. Among other characteristics, the kind of culture (conventional or organic), the climate of origin, and the way a vegetal will be consumed influence directly in the concentrations of minerals. The aim of this work was to determine mineral composition (Fe, Mn, Zn, K, Ca, Mg, and Na) of 16 broccoli samples collected in four cities of Bahia, Brazil, in summer and winter, from organic and conventional cultures. These elements were also determined in a lot of raw and cooked summer samples and then all results were evaluated using multivariate analysis. Broccoli samples were analyzed by inductively coupled plasma optical emission spectrometry after digestion with HNO 3 and H 2 O 2 . The results expressed as milligrams of element per 100 g of sample demonstrated that the concentration ranges for conventional and organic broccoli varied, respectively, from 0.13 to 0.90 and 0.14-1.18, for iron; from 0.15 to 1.79 and 0.04-1.40, for

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Heavy metal contents of organically produced, harvested, and dried fruit samples from Kayseri, Turkey

Soylak

Cihan

Yılmaz

2012

Environ Monit Assess

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Organically produced, harvested, and dried fruit samples bought at organic markets in Kayseri, Turkey have been analyzed for their trace element contents. In the determinations, flame atomic absorption spectrometer (FAAS) was used. This pilot study is the first to be performed for organically produced, harvested, and dried fruit samples from Kayseri, Turkey. The copper, iron, manganese, and zinc concentrations were found to be 1.6-15.5, 10.3-144, 23.0-211, and 23.3-91.6 μg/g, respectively. The cobalt, lead, cadmium, chromium, and nickel concentrations in all analyzed organic fruit samples were below the quantification limits of FAAS. SRM 1570A spinach leaves and SRM 1515 apple leaves were used to check the accuracy of the procedure. The results for the dried fruit samples found in this work were compared with the values from some studies from the world. The results found in the presented work may also be useful for future studies about organically produced, harvested, and dried fruit samples.

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Determination and Evaluation of the Mineral Composition of Chinese Cabbage (Beta vulgaris)

Cited by 8 publications

References 20 publications

Determination of the mineral composition of Brazilian rice and evaluation using chemometric techniques

Determination of the mineral composition of Brazilian rice and evaluation using chemometric techniques

Determination and Evaluation Employing Multivariate Analysis of the Mineral Composition of Broccoli (Brassica oleracea L. var. Italica)

Heavy metal contents of organically produced, harvested, and dried fruit samples from Kayseri, Turkey

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