Ferreira SLC, Pereira Junior JB, Leão DJ, Dos Reis PS, Chagas AVB, Oliveira Dos Santos L. Determination and multivariate evaluation of the mineral composition of red jambo (Syzygium malaccense (L.)).
Food Chem 2022;
371:131381. [PMID:
34808774 DOI:
10.1016/j.foodchem.2021.131381]
[Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 07/30/2021] [Accepted: 09/03/2021] [Indexed: 12/24/2022]
Abstract
This work aimed to evaluate the mineral composition of twelve samples of red jambo (Syzygium malaccensis) collected in 10 cities in the state of Bahia. The samples were digested in a digester block with a reflux system and cold finger, and the analytes were determined by optical emission spectrometry with inductively coupled plasma. The accuracy of the method was confirmed by analyzing NIST 1570a certified reference material (spinach leaves) at a 95% confidence level. The results were evaluated through Principal Component Analysis and Hierarchical Cluster Analysis, which allowed the identification of outliers in the results of the city of Jaguaquara. The analyte concentrations in the samples (mg 100 g -1) comprised a range of: Ca (3.0-28.9), Fe (0.035-0.125), K (134.8-197.5), Mg (2.7-19.8), Mn (0.012-0.131), Na (0.5-10.8), P (0.24-13.5), Sr (0.010-0.314), and Zn (0.026-0.129). This demonstrates that the fruit can be indicated as a potential nutritional supplement in human nutrition.
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