Teores de cobre em extratos de carne in natura e processada

Gonçalves, Édira Castello Branco de Andrade; Teodoro, Anderson Junger; Takase, Iracema

doi:10.1590/s0101-20612007000200015

Cited by 5 publications

(3 citation statements)

References 10 publications

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“…4 Moreover, recent researches have showed losses of nutritional quality of vitamins and minerals during food processing. 8,10,11,34 Changes in mineral contents in meat samples were also observed by Gonçalves et al 35 In this study, the authors verified that thermal processing promoted the reduction of Cu content in analyzed meat samples, besides influencing the chemical form of the element, which might influence its bioavailability.…”

Section: Analytical Resultssupporting

confidence: 82%

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

Nunes¹,

Acunha²,

Oreste³

et al. 2011

J. Braz. Chem. Soc.

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Um método simples para o tratamento de amostras de carne fresca e processada com hidróxido de tetrametilamônio (TMAH) é proposto para a determinação de Ca, Fe e Mg por espectrometria de absorção atômica com chama (FAAS) e Cu por espectrometria de absorção atômica com forno de grafite (GFAAS). A exatidão foi avaliada por comparação dos resultados usando outros dois procedimentos de preparo de amostra e por análise de materiais de referência certificados. Não houve diferença significativa entre os resultados obtidos, em um nível de confiança de 95%. Os limites de detecção para Ca, Cu, Fe e Mg foram 45,0, 0,2, 16,0 e 0,3 µg g -1 , respectivamente. A espectrometria de absorção atômica de alta resolução com fonte contínua em forno de grafite (HR-CS GFAAS) foi empregada para avaliar as interferências espectrais na determinação de Cu. Entretanto, nenhuma interferência foi encontrada. O método proposto é simples, rápido e confiável para análise de produtos cárneos e não requer o uso de equipamentos especiais nem de ácidos fortes no preparo das amostras.A simple method for treating fresh and processed meat with tetramethylammonium hydroxide (TMAH) is proposed for the determination of Ca, Fe and Mg by flame atomic absorption spectrometry (FAAS) and Cu by graphite furnace atomic absorption spectrometry (GFAAS). The accuracy was evaluated by comparison of the results by using two other sample preparation procedures and by the analysis of certified reference materials. No significant differences between the results were found at the 95% confidence level. Limits of detection for Ca, Cu, Fe and Mg were 45.0, 0.2, 16.0 and 0.3 µg g -1 , respectively. High-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS) was employed to evaluate the spectral interference in the determination of Cu. However, no interference was found. The proposed method is simple, fast and reliable for meat products analysis and does not require especial equipment, neither strong acid for sample preparation.

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Section: Analytical Resultssupporting

confidence: 82%

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

Nunes¹,

Acunha²,

Oreste³

et al. 2011

J. Braz. Chem. Soc.

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“…Portanto, sugere-se o consumo dos frutos tropicais estudados, como auxiliares na reposição de nutrientes minerais. Palavras-chave: frutas tropicais; macrominerais; microminerais; ingestão diária recomendada; correlação de Pearson. (GONÇALVES; TEODORO;TAKASE, 2007;FRANCO, 1999;BERDANIER, 1998).…”

Section: Introductionunclassified

Avaliação de macro e microminerais em frutas tropicais cultivadas no nordeste brasileiro

Almeida¹,

Sousa²,

Fonseca³

et al. 2009

Ciênc. Tecnol. Aliment.

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Muitos problemas atuais de saúde estão relacionados aos padrões dietéticos assumidos pelos indivíduos. Segundo a Organização Mundial de Saúde (OMS), a má nutrição, que inclui não apenas a subnutrição mas também as deficiências específicas e o excesso de ingestão de alimentos, continua persistindo em todos os países. Dados da OMS indicam que enquanto 800 milhões de pessoas não chegam a cobrir suas necessidades básicas de energia e proteína, outro contingente de 600 milhões sofre com as consequências de uma alimentação inadequada. Portanto, a deficiência nutricional é uma das maiores preocupações para muitos países em desenvolvimento, necessitando atenção do ponto de vista da saúde pública. Estudos estabelecem que a ingestão regular de frutas e verduras diminui o risco de doenças cardiovasculares, câncer, diabetes, hipertensão (LETERME et al., 2006;RIMM et al., 2002).Nos últimos tempos, deu-se uma maior intensificação nos estudos de micronutrientes, tanto em nações desenvolvidas como em desenvolvimento, por acreditar-se que muitos problemas de saúde estão relacionados, pelo menos em parte, à insuficiência de determinados micronutrientes. Estudos comprovam a riqueza nutricional em frutas e verduras de constituintes como: vitaminas A e C, minerais, fibras e vários fitoquímicos (SMOLIN; GROSVENOR, 2007;MILTON, 2003). A importância da inclusão de minerais na dieta têm sido amplamente discutida em textos sobre nutrição AbstractBrazil has great importance in the fruits market; however, data on the composition of Brazilian tropical fruits, mainly of those produced in the Northeast region, is scarce. In the present study, it was determined the macro-and micro-minerals of 11 tropical fruits cultivated in the Northeast of Brazil: pineapple, sweetsop, soursop, jackfruit, papaya, mangaba, murici, sapodilla, ciruela, tamarind, and umbu. The samples were dehydrated and mineralized in HNO 3 /HClO 4 (3:1) solution. The minerals Ca, Mg, Mn, Zn, Fe, Co, Se and Ni were analyzed by atomic absorption spectrophotometry; Na and K by flame photometry; and P by the colorimetric method. The results indicated that tamarind is a rich source of all minerals available, especially of Mg, Cu and K, in addition to being a good source of Ca, P, Fe, and Se. Among the minerals evaluated in this study, K presented the highest content, followed by Ca and Mg. Sweetsop, soursop, sapodilla, and murici are good sources of two or more minerals. High correlations were obtained between K and the minerals P, Co, and Fe and between Co and Fe. Therefore, the consumption of the studied tropical fruits is suggested as an assistant to the reposition of mineral nutrients. Keywords: tropical fruits; macro-minerals; micro-minerals; dietary reference intakes; Pearson's correlation. ResumoO Brasil tem grande importância no mercado de frutas; porém há escassez de dados acerca da composição das frutas tropicais brasileiras, principalmente daquelas produzidas no nordeste. No presente estudo, determinaram-se macro e microminerais de 11 frutas tropicais cultivadas no nordes...

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“…The conservation processes through refrigeration and freezing as well as thermal processes, such as cooking, can physically alter the meats promoting, thus, changes in the mineral contents (Leygonie et al, 2012;Luo et al, 2018;Menezes et al, 2018). According to Gonçalves et al (2007) thermal processing promotes copper losses ca. 50% in heat-processed, cooled and frozen meats.…”

Section: Resultsmentioning

confidence: 99%

Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

et al. 2020

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Panelada" is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.

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Teores de cobre em extratos de carne in natura e processada

Cited by 5 publications

References 10 publications

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

Avaliação de macro e microminerais em frutas tropicais cultivadas no nordeste brasileiro

Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

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