Use of Multivariate Analysis Techniques for Evaluation of Analytical Data—Determination of the Mineral Composition of Cabbage (Brassica oleracea)

Abstract

Cabbage (Brassica oleracea) is a vegetable food that is found in red and white varieties, and it has been consumed worldwide as raw or cooked. In this paper, the mineral composition of cabbage collected in 24 Brazilian cities was determined and the results were evaluated using multivariate analysis. The samples were digested using nitric acid and hydrogen peroxide and were analyzed using inductively coupled plasma optical emission spectrometry. The accuracy of the method was confirmed by analysis of a certified reference material of spinach leaves, furnished by National Institute of Standard and Technology. The study involved 55 samples, being 31 of the white specie and 24 of the red specie. The results expressed as milligrams of element per kilogram of sample demonstrated that the concentration ranges varied from 1,602.9 to 4,068.3 for potassium, 217.5 to 766.2 for phosphorous, 221.9 to 744.7 for calcium, 67.2 to 286.0 for magnesium, 0.81 to 4.40 for manganese, 1.91 to 8.60 for iron, 0.01 to 0.24 for molybdenum, 1.17 to 5.10 for zinc, 27.2 to 591.0 for sodium, and 0.35 to 5.79 for strontium. The principal component analysis and hierarchical cluster analysis evidenced that the mineral composition of the red specie is not different of the white specie.

Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques

“…Both (PCA and HCA) are either classified as exploratory or unsupervised, since no information regarding the identity of the samples is considered. Anunciação et al (2011), determined and evaluated, through multivariate analysis, the mineral composition of red and white cabbage and found higher mean concentrations of K, P and Ca in these samples. Furthermore, PCA did not show difference between the mineral compositions of red and white species of cabbage (Anunciação et al 2011).…”

“…Anunciação et al (2011), determined and evaluated, through multivariate analysis, the mineral composition of red and white cabbage and found higher mean concentrations of K, P and Ca in these samples. Furthermore, PCA did not show difference between the mineral compositions of red and white species of cabbage (Anunciação et al 2011). Dos Santos et al (2013b, determined the mineral content (Ca, Cu, K, Mg, Na, P and Zn) of raw and cooked okra of conventional and organic cultivars and observed that raw samples had the highest concentrations, indicating a loss of nutrients during cooking.…”

“…In recent years we have seen an increase in the number of studies on fruits and vegetables in terms of their constituents (Mahmood et al 2012, Araújo et al 2014, Anunciação et al 2011, dos Santos et al 2013b. These studies are led by the interest in knowing the physico-chemical composition of these foods to reveal their nutritional potential and so to collaborate in formulation of diets.…”

Applying Different Sample Treatment Strategies for Evaluating Phosphorus Distribution in Orange Juice

“…Firstly, juice samples were digested on a digestion block based on the methodology established by Anunciação et al 27 5 mL of each sample were added to a glass vessel and then it was added 10 mL of concentrated nitric acid (14.4 mol L ) hydrogen peroxide. The digestion block temperature was adjusted to 140 °C and the samples were digested for 90 min.…”

Microscopic and Chemical Characterization of Flour of Fruits: An Alternative Source for Supplemental Feeding

“…However, others nutrients like calcium, magnesium, potassium, sodium that also are necessary for life, but are present in higher quantities. Research carried from plant sources of conventional and unconventional demonstrate the existence of significant levels of these nutrients, contemplating the needs of recommended daily intakes [9][10][11][12].…”