TITLE:
Determination and Evaluation of Minerals in Legumes Consumed in Vitória Da Conquista-BA
AUTHORS:
Dhavid Lucas Silva Santos, Maiara Souza Amorim, Monise Ribeiro Silva, Anaildes Lago de Carvalho, Marcelo Eça Rocha, Douglas Gonçalves da Silva
KEYWORDS:
Chemical Analyses, Nutrition, Vegetables
JOURNAL NAME:
Open Access Library Journal,
Vol.9 No.7,
July
21,
2022
ABSTRACT: Legumes have played an important role in traditional diets in various regions of the world because they meet the recommended dietary guidelines for healthy eating. The present study aimed to determine and evaluate the mineral composition of legumes consumed in the municipality of Vitória da Conquista-BA using optical emission spectrometry with inductively coupled plasma. Minerals, calcium, magnesium, potassium, iron, manganese and zinc were determined in samples of chickpeas, soybeans, peas and lentils. An oxidizing mixture consisting of nitric acid and hydrogen peroxide was used for digestion of samples in a microwave oven. The concentration of minerals in the legumes indicated a small variation within the same type of sample. The results obtained revealed that the chickpea and soybean samples presented the highest mineral content of calcium, magnesium, and zinc among the analyzed samples. In addition, the study allowed the determination of the percentage contributions of each legume in relation to the Dietary Reference Intake for each nutrient. The principal component analysis showed that legume samples can be characterized according to differences in mineral contents. This work also suggests the importance of the analysis of other legume species and localities, as the consequence of the factors were associated with the chemical composition of the vegetables.