Search results for "Mineral composition"
showing 6 items of 16 documents
Mineral profile of Spanish commercial baby food.
2015
Commercial baby foods are an important part of the daily intake of babies from 6 to 12 months. The mineral profile of commercial baby foods in Spain was determined to establish levels of essential and non-essential elements, and their contribution to adequate intake (AI) and estimated average requirement (EAR). Thirty-five jars of commercial foods containing meat, fish, vegetables and fruit were obtained from the Spanish market and the mineral composition determined for 14 elements. In general, the baby foods analysed were sufficient for an adequate mineral intake, but contributions to AI and EAR for iron, zinc and calcium were very low (5-20%, 10-60% and 10-70%, respectively). This deficie…
Authentication of Alicante’s Mountain cherries protected designation of origin by their mineral profile
2011
Abstract Chemometric analysis of inductively coupled plasma optical emission spectroscopy (ICP-OES) data was employed to verify the origin of cherry samples of different areas of Spain: Aragon, Caceres, Castellon, Huesca and Alicante’s Mountain Protected Geographic Indication (PGI). The ability of multivariate analysis methods, such as discriminant analysis (DA), was used to achieve cherry classification from their mineral content. The study was performed using 22 variables (concentrations of Al, As, B, Ba, Be, Bi, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Se, Sr, Ti and Te) and 23 variables (concentrations of Al, As, B, Ba, Be, Bi, Ca, Cd, Cr, Cu, Fe, K, Li, Mg, Mo, Na, Ni, Pb, Se, Sr…
Determination of the mineral composition of foods by infrared spectroscopy: a review of a green alternative.
2014
The determination of mineral composition of foods involves, in most cases, the use of long and tedious sample preparation, which consumes acids and reagents and sometimes requires the use of expensive instrumentation. This is the main reason for the search for direct analytical procedures, based on the use of infrared sample spectra and chemometrics, to model the signals in order to determine the presence of essential and trace toxic elements in foods. The state-of-the-art of the research in this field has been established in the present review article from the critical evaluation of articles available in the literature. Chemometric methods employed and their validation, together with a dis…
Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (
2019
Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid prof…
Oxidative stress in olive in vitro culture: effects of organized development and mass propagation of Biancolilla and Cerasuola cvs.
2006
The in vitro culture of olive explants very often results in poor growth and reduced proliferation of axillary buds. Many different factors have been considered and in many cases the unusual, for this species, surrounding environment has been held responsible for the scarce results obtained. Recently oxidative stresses have also been investigated and among the different factors involved, wounding, sterilisation, nutritional components and culture environment were claimed as main stress-inducing agents. This experiment reports on a preliminary study on two important Sicilian varieties, Biancolilla and Cerasuola, aiming to find the existing relationships among olive explant growth and prolife…