Campo DC | Valor | Idioma |
dc.contributor.author | Santos, Ana Maria Pinto dos | - |
dc.contributor.author | Oliveira, Adriana Caires | - |
dc.contributor.author | Souza, Anderson Santos | - |
dc.contributor.author | Jesus, Robson Mota de | - |
dc.contributor.author | Ferreira, Sergio Luis Costa | - |
dc.creator | Santos, Ana Maria Pinto dos | - |
dc.creator | Oliveira, Adriana Caires | - |
dc.creator | Souza, Anderson Santos | - |
dc.creator | Jesus, Robson Mota de | - |
dc.creator | Ferreira, Sergio Luis Costa | - |
dc.date.accessioned | 2014-02-17T11:05:46Z | - |
dc.date.issued | 2011 | - |
dc.identifier.issn | 1936-9751 | - |
dc.identifier.uri | http://repositorio.ufba.br/ri/handle/ri/14622 | - |
dc.description | Texto completo: acesso restrito. p. 567-573 | pt_BR |
dc.description.abstract | Inductively coupled plasma optical emission spectrometry was used to determine the elements present in Chinese cabbage (Beta vulgaris). The accuracy of the method was confirmed by analysis of a certified reference material of spinach leaves. The study involved 57 samples that were collected in 13 Brazilian cities. Average concentrations of elements found per gram of Chinese cabbage were as follows: 3.44 mg g−1 sodium, 5.09 mg g−1 potassium, 1.25 mg g−1 phosphorous, 0.85 mg g−1 calcium, 0.49 mg g−1 magnesium, 2.79 μg g−1 manganese, 9.50 μg g−1 iron, 0.74 μg g−1 copper, 14.28 μg g−1 zinc, and 6.44 μg g−1 strontium. Principal component analysis and hierarchical cluster analysis demonstrated that there is no systematic difference in the mineral composition between the cabbage samples that were analyzed. | pt_BR |
dc.language.iso | en | pt_BR |
dc.rights | Acesso Aberto | pt_BR |
dc.source | http://dx.doi.org/ 10.1007/s12161-011-9205-5 | pt_BR |
dc.subject | Nutrients | pt_BR |
dc.subject | Mineral composition | pt_BR |
dc.subject | Chinese cabbage | pt_BR |
dc.subject | Inductively coupled plasma optical emission | pt_BR |
dc.subject | Spectrometry | pt_BR |
dc.subject | PCA | pt_BR |
dc.subject | HCA | pt_BR |
dc.title | Determination and Evaluation of the Mineral Composition of Chinese Cabbage (Beta vulgaris) | pt_BR |
dc.title.alternative | Food Analytical Methods | pt_BR |
dc.type | Artigo de Periódico | pt_BR |
dc.identifier.number | v. 4, n. 4 | pt_BR |
dc.embargo.liftdate | 10000-01-01 | - |
Aparece nas coleções: | Artigo Publicado em Periódico (Química)
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