Essential Elements in Plant-Based Burgers – Validation of a Simple Method for Analysis and Nutritional Evaluation

Abstract

This study aimed to validate an alternative analytical method of samples preparation to evaluate the content of essential elements (Ca, Mg, Fe, Zn, Cu, Mn, Na, and K) in plant-based burgers (PBBs) marketed in Brazil, formulated with mushroom, pea, chickpea, and soybean. Samples are prepared by wet mineralization in the open system in digester block (DB) and the closed vessel by analytical microwave (AM), employing 50% nitric acid (HNO3) solution, considered eco-friendly and 30% hydrogen peroxide (H2O2), and subsequent determination of the elements low-cost technique flame atomic absorption spectrometry (FAAS). AM proved to be a more adequate mineralization procedure due to the various challenges observed by DB. In the validation of the analytical method, all parameters evaluated met the established prerequisites and followed the official guides. The essential elements contents determined in all types of PBBs varied from 44.2 to 139.2 mg 100 g-1 for Ca, from 29.8 to 95.8 mg 100g-1 for Mg, from 4.0 to 9.3 mg 100g-1 for Fe, 1.4 to 2.8 mg 100g-1 for Zn,