Nutritional Metals in Foods by AAS

Millikan, Mary

doi:10.5772/27556

Cited by 10 publications

(9 citation statements)

References 32 publications

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“…We ascribed the peak at 33° to the cubic phase of K 2 O [JCPDS card no. 23-493], taking into account the high concentrations of potassium in these vegetable samples [27]. The peak at 46° can be ascribed to a rhombohedral phase of graphite corresponding to a [101] reflection, probably due to the introduction of stacking faults in the crystallites with hexagonal stacking upon the NaOH treatment.…”

Section: Resultsmentioning

confidence: 99%

Facile synthesis of water-soluble carbon nano-onions under alkaline conditions

Ahmed¹,

Badía‐Laiño²,

Calzón³

et al. 2016

Beilstein J. Nanotechnol.

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SummaryCarbonization of tomatoes at 240 °C using 30% (w/v) NaOH as catalyst produced carbon onions (C-onions), while solely carbon dots (C-dots) were obtained at the same temperature in the absence of the catalyst. Other natural materials, such as carrots and tree leaves (acer saccharum), under the same temperature and alkaline conditions did not produce carbon onions. XRD, FTIR, HRTEM, UV–vis spectroscopy, and photoluminescence analyses were performed to characterize the as-synthesized carbon nanomaterials. Preliminary tests demonstrate a capability of the versatile materials for chemical sensing of metal ions. The high content of lycopene in tomatoes may explain the formation of C-onions in alkaline media and a possible formation mechanism for such structures was outlined.

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Section: Resultsmentioning

confidence: 99%

Facile synthesis of water-soluble carbon nano-onions under alkaline conditions

Ahmed¹,

Badía‐Laiño²,

Calzón³

et al. 2016

Beilstein J. Nanotechnol.

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“…It is well known that a balanced diet is essential in maintaining a good health; hence, the nutritional value of foods is an important aspect of food quality [1]. In this context, more and more people are becoming very concerned about the chemistry of what they eat.…”

Section: Relevance Of the Assessment Of Mineral Content In Foodmentioning

confidence: 99%

Mineral Composition of Blood Sausages – A Two-Case Study

Ramos¹,

Villalobos-Delgado²,

Cabeza³

et al. 2013

Food Industry

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“…Consequently, the nutritional value of foods is a very important aspect that should be considered, particularly, with respect to metal intake, such as Fe, Ca, Mg, K, Na, Se, Mn, Cu, Cr, and Zn. 1 Deficiency of Fe in the body is very common, although, Fe is one of the most abundant elements in the Earth's crust. Iron is a component of haemoglobin present in red blood cells in the human body, and conveys oxygen throughout the body.…”

Section: Introductionmentioning

confidence: 99%

Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina

et al. 2019

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Iron deficiency anaemia is one of the major health problems that affects cognitive performance, physical capacity, immune status, and reproductive performance. The iron content in 35 food samples (fruits, vegetables, herbs, and spices) marketed in Sarajevo, Bosnia and Herzegovina was determined. Тhe iron content in the fruits and vegetables was determined using FAAS spectrometry, and in the herbs and spices samples by UV/Vis spectrophotometry. Experimentally determined content was: fruits (2.91–39.27 mg kg–1), vegetables (6.33–107 mg kg–1), herbs (135–962 mg kg–1), and spices (59.00–918 mg kg–1). Daily intakes for different plant samples were also calculated. The food samples were arranged by iron concentration in the following descending order: herbs and tea > spices > vegetables > fruits. The results from this study were compared with previously published data. The obtained values are in the area of common values. The iron content and the factors that increase its bioavailability can help in the selection of proper foods to be included in the daily diet.

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Nutritional Metals in Foods by AAS

Cited by 10 publications

References 32 publications

Facile synthesis of water-soluble carbon nano-onions under alkaline conditions

Facile synthesis of water-soluble carbon nano-onions under alkaline conditions

Mineral Composition of Blood Sausages – A Two-Case Study

Iron Content in Fruits, Vegetables, Herbs and Spices Samples Marketed in Sarajevo, Bosnia and Herzegovina

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