期刊
FOOD CHEMISTRY
卷 296, 期 -, 页码 86-93出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.187
关键词
Microgreens; TXRF; ICP-AES; Microelements; Macroelements
资金
- Fondazione Puglia [Bando Ricercatori 2015 - project Caratterizzazione nutrizionale e shelf-life di micro-or-taggi confezionati - Nutritional characterization and shelf-life of packaged microgreens]
Microgreens are an emerging class of vegetables, which have become increasingly important in the agri-food market in recent years, and contain a number of macro- and micro-nutrients. This paper presents a rapid method for the elemental analysis of microgreens based on total reflection X-ray fluorescence (TXRF) spectroscopy, without preliminary sample digestion. The following elements were detected and quantified simultaneously for six microgreen genotypes, belonging to Asteraceae and Brassicaceae: P, S, K, Ca, Cl, Mn, Fe, Ni, Cu, Zn, Br, Rb, Sr. The limit of detection (LOD) varied depending on the element and ranged between 0.1 mg kg(-1) for Sr and 42 mg kg(-1) for P. The method was validated using certified standards, and results compared with those obtained using a conventional ICP-AES method requiring sample digestion. The paper also presents the advantages and disadvantages of the two techniques.
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