6533b85efe1ef96bd12c0609

RESEARCH PRODUCT

Mineral profiles of legumes and fruits through partial least squares energy dispersive X-ray fluorescence

ÁNgel Morales-rubioM. De La GuardiaF. OueghlaniMaria Luisa CerveraL. Herreros-chavez

subject

0303 health sciencesMaterials scienceMineral030309 nutrition & dietetics010401 analytical chemistryReference data (financial markets)Analytical chemistryX-ray fluorescence01 natural sciencesFluorescence0104 chemical sciences03 medical and health sciencesPartial least squares regressionInductively coupled plasmaOptical emission spectrometryEnergy (signal processing)Food Science

description

Abstarct Energy dispersive X-ray fluorescence (ED-XRF) has been employed for the determination of mineral elements in 15 varieties of legumes and 14 cherry samples. ED-XRF signals directly obtained from pulverized samples were modelized by partial least squares (PLS) using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) of a selected number of samples, after microwave assisted acid digestion, as reference data. Models were built to predict the concentration of Al, Ca, Cu, Fe, K, Mg, P, Sr and Zn. Average concentrations predicted were 6, 930, 7, 40, 6400, 990, 2100, 4 and 15 μg g−1 for Al, Ca, Cu, Fe, K, Mg, P, Sr and Zn, respectively with relative errors from 7 till 26%. In the case of Al, the methodology proposed only provided screening data.

yearjournalcountryeditionlanguage
2019-09-01Journal of Food Composition and Analysis
https://doi.org/10.1016/j.jfca.2019.103240